Corpus Christi

(From September 2008) Before his retirement, Joe Luciano cultivated a loyal following for his warm hospitality and dependable Italian dishes. Now his grandson carries the torch, having revived the name and recipes at a nearby location. We found notable among the old standards the baked lasagne, the stracciatella soup with spinach and Parmesan, and the generous antipasti platter of meats, cheeses, peppers, and olives. Beer & wine.

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(From December 2009) The Delzotto brothers—gregarious Marino at the door and brilliant Gianni at the stove—preside over a warm, informal atmosphere that nevertheless offers white-linen service and beautifully prepared seafood and northern Italian standards. Our table was graced with a well-seared filet of salmon with garlic-sautéed spinach and two linguine dishes, one with flounder in a delicate sauce of lemon, but-ter, and white wine and the other with shrimp and mushrooms in a creamy, tomatoey sauce. The Delzottos have enjoyed years of popularity, for good reason. The cooking is notable, the wine afford-able, and the portions more than generous. Beer & wine.

November 18th, 2009 at 9:22pm
Jeanmarie says:
It should be known that Marino Delzotto is the force that is Mamma Mia’s. He is the owner, creator, work force, and chef. He has been known to even wash dishes when needed. He is the reason why we get to enjoy the satisfying, prepared just right dishes. He creates this because, it is him. His love of life, his desire to enjoy the good things in life and his passion for the american dream. He has hand picked every part of his restaurant down to the staff. He has brought in his trusted friend who is his right hand chef and his brother who is also his chef. He even has even given his wife the position of running the undercurrent of the business so that he can focus on his customers while they dine in "his home" which is Mamma Mia’s which translates to My Mamma. When you eat there to him it is with the same quality you would find in his mother’s home, and that’s where all these chefs come from, home.....I know this because Marino is my home, he is my father and no daughter could be prouder of her parents and what they have accomplished, all their sacrifice and how far they have come...to the diner it’s a restaurant, to my parents it is their home. Enjoy what my parents have created, enjoy a piece of my home.....

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(From October 2008) The extensive list of blackboard specials made choosing difficult, but after an appetizer of roasted garlic with toasted focaccia, we settled on the blue-crab cake with aioli (sublime). Our companion praised the tuna taco: rare tuna wrapped in corn tortillas and topped with avocado, shredded red onion, and a black-bean-and-diced-tomato garnish. The delicately flavored Key lime pie was superfluous but disappeared nonetheless. Beer & wine.

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