Spaghetti aglio e olio with shrimp
Veal parmigiana over linguini. And linguini with mussels, with scampi sauce.
Chicken gorgonzola
Fiocchi di Catheren
Mussels and linguini with fra Diavlo sauce. It was spicy delicious.
Spaghetti aglio e olio with sausage and bacon
Fiocchi di Catherren
Burrata
Limoncello cake. So good and light and it didn't smell like the Fridge
Salad with a side of salmon. The citrus vinaigrette is amazing.
Menu
Michaelangelo- Amazing
Lasagna al forno
Delicious simple Caesar salad with fresh shaved parmesan cheese
Menu
Hand tossed chicken tebders
Limoncello Dessert
Veal parmesan with house made pasta
Pink Sangria, warm bread with dipping oil.
Tuxedo Dessert
Grouper with veggies
food, dessert
pasta, food, pasta dish
pasta, food, pasta dish
Johnny J.
Dec 19, 2024
This place was one of those small hole in the wall type places but the food was amazing and the restaurant felt very cozy. My wife and I really enjoyed this place!
Read MoreMike B.
Aug 5, 2024
Outstanding Italian food at this locally owned spot in Seminole. It's a storefront shop at the corner of a strip mall. Don't let the nondescript exterior food you. Inside is an eclectically decorated Parisian bistro. There are about a dozen tables in an L-shaped room, plus a few outside on the patio. Service is excellent. Our server was friendly, knowledgable and charming. Our orders were all correct and service was quick - about 15 minutes from order to main course. Began with burrata. A baseball-sized ball of fresh, creamy cheese is served with bruschetta and slices of crisped bread. The cheese is luxurious, and the bruschetta sweet and tangy. A great start. I tried spaghetti aglio & olio with shrimp. Perfectly cooked (al dente) spaghetti is tossed in sauteed garlic and olive oil. I added shrimp; 5 large shrimp, sauteed in garlic and olive oil. Shrimp were perfect - nice crunch to each bite, not mushy or rubbery. Extra points for being tails-off. This is one of my favorites, and it's done right here.I sampled fiocchi de catheren; something I'd never had before. Fiocchetti are purses of pasta - similar to gnocchi except more delicate and less dense. In this prep the fiocchetti are stuffed with ricotta cheese and pears, with a very light cream sauce. The sweet pear almost make it seem like dessert! This is an excellent dish that I'm totally ordering myself next time. Also tried a bite of chicken gorgonzola. Perfectly prepared penne is tossed with sauteed veggies and slices of chicken breast, then topped with gorgonzola cheese sauce. It's alfredo-like, but a little sharper. An excellent combination. To me, this one of those hidden treasures - a place that's been there for years and we've driving past it many times but never stopped. No longer! This one gets added to the rotation. RECOMMENDED!
Read MoreBob S.
Apr 28, 2024
We've driven past this place for a year, and finally decided to try it last night. It's fantastic. Intimate, eclectic little place with both indoor and outdoor seating. I had a dish called "Michelangelo" which was out-of-this-world fantastic. As it happens, the also-local couple sitting next to us said "we always come back for that!" Michelangelo is penne pasta with sausage, chicken, bacon and peppers, in an out-of-this-world cream sauce. The stuff is addictive. I'd knock a quarter-star off for their tiny cannoli. If a normal cannoli is about the size of a hot dog, this one's about the size of a breakfast sausage. It was probably *better* for me not eating a normal-sized cannoli, but it's a little small to properly share. My wife reported the tiramisu was good, so there's that! In any event, they've got a great menu with most of all the stuff you'd expect--lasagne, chicken parm, etc. It's a small place, so reservations probably a good idea.
Read MoreGreg G.
Sep 12, 2024
They had excellent food, outstanding service and authentic ambiance. Great place for a date night.
Read MoreMichael S.
May 3, 2023
Love, love, love this place. Is kinda like you got invited over to someone's grandma's house except that the dinner music they play is way better.The servers are warm, friendly and efficient. The pear-purses are unbelievable.I got the mussels and linguini with Diavlo sauce. Very spicy and absolutely delicious. My girl got a salad. She's crazy. It was a pretty spectacular salad, tho and she added salmon. All the way home, she talked about the salmon. And, of course, there's gratis warm bread. After all that, we were too stuffed for dessert.
Read MoreChris S.
Jun 12, 2024
I hadn't been to Stefano's in about 10 years so we decided to go last night. Well unfortunately we won't be returning. I had the eggplant parmesan which was ok. My husband had veal picata. He is gluten intolerant so asked for the gf pasta and no breading on his veal. I wish I thought to take a photo but we were there with another couple and was distracted. His portion of pasta was a quarter of the plate and he received one very small veal cutlet. The upcharge for the pasta was $9.00!!! I don't mind paying extra but show me some food!!! I should have gone to my favorite restaurant DaSesto's. Yes prices are increasing but I get a good meal with enough to bring home.
Read MoreDia S.
May 4, 2024
Food was good service was ok hard to get them to your table but when she came she was awesome! Over priced for what you get! Give you butter for bread but it is so hard you can't use it!
Read MoreT K.
Sep 14, 2023
OMG, I rarely leave reviews but, I could not resist "what a hidden gem". Amazing food and service were spot on. Luciano was awesome server, pasta is so fresh and the flavor of the sauces were unbelievable. I will be back.
Read MoreErin O.
Jan 7, 2025
We have driven by Stefano's for years, and we finally tried it... it was delicious! I'm mad that we haven't been sooner. Service was excellent and loved the eclectic atmosphere, we will be back! 5 stars!!!
Read MoreLisa B.
May 4, 2024
Super quaint, brilliantly homemade and efficient service. For something uniquely different the Fiocchi di Catherren is a must! Delicate pillows of pasta stuffed with a tiny pear and cheese. The white sauce is divine.
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