Segreto – Hottest Latest Newest Restaurant Secret Revealed

November 29, 2013

in International,National,Palm-Beach,South Florida

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Royal Palm Pink Plaza
39 SE 1st Avenue
Boca Raton, FL 33432

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Boca Raton’s “Hottest Latest Newest” Restaurant Secret Revealed

Reviewed by: Billy Wisdom

Food & Service In affluent Palm Beach County, restaurants change ownership and chefs seasonally. That being said, Boca Raton is fortunate to reap the benefits of perhaps the best kept restaurant “secret” in Palm Beach County. Segreto is the new gourmet merger of well known Chef Angelo Morenelli and Owner Massimo Mancuso.

Many readers are already long time fans of Chef Angelo from his restaurant La Cisterna in Mineola, NY where his culinary talents and family recipes were first discovered. Once the word about La Cisterna got out, many New Yorkers traveled far and wide to experience Chef Angelo’s culinary arts, including several of the rich and famous chauffeured in from The Hamptons to fulfill their cravings for his Italian specialties. Celebrities and politicians such as Joe Namath and the D’Amato brothers among others were also frequent guests.

Many Boca Foodies will remember Boca Center’s Cucina D’Angelo. Chef Angelo spent 15-Hour Days for 8 years in this “hands on” operation, performing in all aspects of this richly decorated restaurant, including feeding local celebrities and fortune 500 company corporate dinners. The vast number of awards and accolades under Chef Angelo’s belt are far too many to list. They include magazine front cover spreads, multi-page articles, cooking shows, demos and his “Movable Feast” private in-home dining concept.

Segreto’s owner Massimo operated La Dolce Vita restaurant in Palm Beach successfully among other restaurants in Miami, Puerto Rico and Italy just to mention a few.

A slightly intimidating 80 Lb. Grana Padano cheese wheel greeted us in Segreto’s entryway (Italian for secret), stirring up hunger among all six in our party.  Moving past the cheese wheel and the other artisanal Italian food specialties similarly showcased, we were whisked away to Italy by the Barolo colored walls and art work in the main dining room, surpassed only by the most intimate private (up to 30 person) dining room for special occasions and corporate events in Boca. Before we could complete the seating of our guests, a plate of the Grana Padano Cheese from “the wheel” arrived accompanied by roasted peppers, zucchini and aged balsamic drizzle. We could not help wondering if our veteran server Giovanni had read our minds.

Our taste buds demanded some wine, and while glancing at the list, we whispered and wondered if the prices listed were correct, since most of the bottles were ridiculously under-priced for a restaurant, some rivaling retail wine store prices! We splurged and ordered a bottle of Solaia to share, to pair with Angelo’s famous Eggplant Caponata Appetizer for the table.

More Table Side Pasta Creation

This colorful dish comprised of DOP San Marzano tomato, fresh basil, black olives and a touch of olive oil (Chef Angelo once again displayed his attention to detail, leaving out the capers since he remembered from his former restaurant years ago that one person in our party was sodium conscious).  The wine was the perfect marriage with the ripe tomatoes used in this dish.

Next we had to order the Signature “Pasta Segreto”, for which the huge cheese wheel was brought table side on a rolling cart with a portable stove [shown in the picture] and a copper skillet placed next to it. Our friendly server tossed some homemade pasta in the skillet and flambéd it with some Grappa Brandy, mushrooms, peas and added a touch of cream. Simmered al dente, this mouth watering concoction is then tossed in the cheese wheel, some cheese scraped on top and then plated individually. The table echoed with repetitive chants of ‘WOW’ while devouring this outrageous dish. We have seen this superb harmonious blend duplicated previously in a Michelin Star Restaurant in Sorrento Italy and would gladly pay extra to see this show.

Pollo Itallico Pasta at Segreto

Having frequented all of Chef Angelo’s former restaurants, we ordered our favorite entrées for which he is so well known. Pollo Itallico, similar to Chicken Parmesan (shown in the picture) prepared Milanese style with light panko bread crumbs fried crispy as can be, then topped with San Marzano tomato sauce and Buffalo Mozzarella leaving the rest of the table pleading for a bite!  A Bone-In Veal Chop can be substituted in this dish. Next Angelo’s famous Spicy Lamb Ragu made from OMG Jamison Farm Lamb (if you like lamb, you are in for a treat here). With some advance notice, this lamb product (the World’s Greatest Chefs call “America’s Best Lamb”) is served here; all natural, free of hormones, antibiotics, herbicides and insecticides. Two star Michelin Chef Jean Louis Pailladin whose restaurant “Jean-Louis at The Watergate’ was at one time hailed as the Best Restaurant in the United States, served this lamb exclusively. In addition to world famous chefs too numerous to mention, this product is the lamb of choice at The White House. John Jamison has flown from his lamb farm in Pennsylvania and chosen Angelo’s restaurants to conduct a study of lamb with various dishes for his loyal lamb fan customers in the past.  I consider myself fortunate to have been invited to this event in the past.

Creating Pasta in a Cheese Wheel is Amazing!

Entrée selections also include a variety of fresh local fish and produce available nightly. Do not forget to order Broccoli Rapini served with garlic and olive oil drizzle.  Unfortunately we did not save any room for dessert this night, but accepted the generous offer of house infused Limoncello. The citrus lingered long on our satisfied pallets.

We rate Segreto’s Five Stars in Food, Service and Décor! Hurry in to Segreto for an upscale fine dining experience and tell them Billy Wisdom and© sent you. You will definitely be sharing this memorable gastronomical experience with all your friends and family for a long time to come. Note: Web site not ready yet…


Reviewed and *Photographed by: Billy Wisdom, International Food and Wine Editor at Bill brings more than 25 years of worldwide expertise and knowledge in fine dining, wine and entertainment to©. Mr. Wisdom has traveled the world, graciously enjoying the fringe benefits offered only to a person with his A-Lister experience and credentials. Bringing worldwide food and wine knowledge to our readers is a pleasure for Bill, as he truly loves to share his knowledge freely with all.

*Some photographs courtesy of Segreto’s Facebook page and Google.

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