ANGELENA'S – Restaurant

Angelena's works a wood-fired oven off Intendencia Street in downtown Pensacola, and that oven touches nearly everything: Neapolitan-style pizzas, meatballs, even dessert. Chef Gillette's Italian cooking leans Southern and coastal, built on handmade pasta and Gulf seafood. Expect stuffed squash blossoms with robiola, ricotta and Calabrian chili honey; marinated Gulf shrimp with Castelvetrano olives and Jimmy Nardello peppers; squash-and-ricotta filled pasta with blue crab, white wine lemon butter and Parmigiano; roasted branzino over fennel puree with braised chard. The wine list runs deep, drawn from thirteen Italian regions. Vegetables get the same attention as the proteins. Serious cooking, unstuffy room.

Cuisine: Restaurant