Ca'Del Sole, Toluca Lake

At Ca'Del Sole, the food has been glorified and reinterpreted as nowhere else. Chef Soerke Peters transformed this restaurant into a landmark trattoria. Everything, from the bar where excellent Italian wines are poured to the upscale dining room with elegant tables, music and lights, is altogether inviting. This is certainly a favorite spot for many who love excellent food and great service. The outdoor patio makes Ca’Del Sole a great choice for a wonderful dining experience.

The bar at Ca'Del Sole is simply divine, you will feel at your own home, you have to stop there first and enjoy a cocktail such a the Long Island Ice Tea or have a cognac Remi Martin XO like I did. The Bar is very spacious, with super comfortable seats, surrounded by charming TV's which complements its sexy ambiance.

Long Island Ice Tea Remy Martin Congac

For starters, you can’t miss their incredible selection of antipasti, I have to mention that chef Peters makes the Salumeria, in the house, this is an excellent starter, it has house made salami, duck liver pate, prosciutto cotto, bresaola, mortadella, three grain mustard and pickles, again, all home made, this is so amazing, I never heard about any other restaurants that has makes their own meats. The taste is simply heaven, I can’t explain in words but you have to try for yourself; this is a top-notch appetizer.

House made Salami, Duck Liver pate, Prosciutto Cotto, Bresaola, Mortadella

Culatello e Robiola (Country Bread topped with Melted Robiola Cheese)

Granchio (Crab Cake with Stewed White Kidney Beans)

My guest always have to try the Calamari, and this was truly delicious; the fried calamari, comes with shrimp, zucchini and vegetable torteli with Venetian tartar sauce, but I also requested a marinara sauce on the side, and it tasted so delicious that I had to ask for the recipe… Chef Peters, graciously sent us a sample of the Capasanta, a diver scallop, wrapped in panceta smoked with cherry wood and served with braised fennel, very tasty and fresh, as well as the Culatello e Robiola, other exceptional choices are a wonderful salad of Carciofini, a fresh raw baby artichokes thinly sliced over wild arugula tossed in lemon vinaigrette, topped with shaved parmesan, since I love salads, I could eat this one, every single day that I would certainly enjoy it every single bite.

Fried Calamari, with Shrimp, Zucchini and Vegetable Torteli

Diver Scallop, wrapped in Panceta smoked with Cherry Wood

Baby Artichokes thinly sliced over Wild Arugula tossed in a Lemon Vinaigrette

Lets talk about their homemade pastas, which for sure, you must try. Among so many others, chef sent us a tasting pasta menu, such as the Mezzaluna, a half-moon shaped pasta stuffed with pumpkin; sautéed with butter, sage, and parmesan cheese, the Ravioli, this also handmade filled with “Maine” lobster, crabmeat and tossed in lobster sauce and fresh tarragon, and the Agnolotti, a handmade tortelloni, filled with braised pork, chicken veal and fresh herbs, tossed in butter, sage and meat reduction, I was in paradise, these pastas were truly sensational, with an indescribable taste, made to perfection, and if you love pastas, then this the best restaurant to try them.

Pumpkin Suffed Pasta Tortelloni, filled with Pork

Handmade Ravioli Filled with “Maine” Lobster, Crabmeat

Our meat selection was the Salmone; an Atlantic salmon filet baked in paper pouch with herbs, asparagus and corn squash, also wonderfully prepared and with a sweet taste, not spicy, but fresh and prepared with love, this dish will melt in your mouth and the combination of flavors is sensational. We also tried the Tonno, a seared Ahi tuna filet served on Swiss chards with roasted onion, oven-dried tomatoes, black olives, capers and herbs, grilled to perfect, the Tuna is juicy and incredible.

Atlantic Salmon Filet Baked in Paper Pouch with Herbs

Ahi Tuna Filet served on Swiss Chards with Roasted Onion

An award-winning wine list and sweet Dolci; desserts, from Pera, Crema, Ricotta e Cioccolato, Tiramisu, Fragole, Pasticeeria, Profiteroles, and we choose the Strudel, which is on my list of favorites, and this one was truly delicious; a warm apple, fig, raisin and pine nuts strudel, served on whipped cream, you can’t go wrong with that.

Chef Soerke Peters

Warm, Apple, Fig, Raisin, and Pine Nut Strudel

Consider a Formaggi course in addition to dessert, which might be an impressive selection of Italian cheeses, dried fruits, chestnut honey or fruit compote a wonderful way to finish your fabulous meal at Ca’Del Sole.

Ca’Del Sole has quite a menu selection, featuring Italian cuisine to challenge the best in the city, and their experienced staff will assist you and will make you feel at home. With impeccable service, wonderful food and décor Ca’Del Sole will bring your imagination to life in for a dinner that will truly be the talk of the town.

Special thanks to Chef Soerke Peters who made our dinner unforgettable.

For map and location click Here!

For more information please visit their website at www.cadelsole.com

Today is: Thursday, April 25, 2024