I heard a lot about Casa a'Angelo and was anxious to give it a try.

We were seated immediately and the host and hostess were very friendly.

The restaurant boasts an extensive wine list with many reasonably priced selections.

We began with some focaccia and some bruschetta. Neither was especially good. The focaccia was flabby and somewhat insipid. The bruschetta was pedestrian (not well seasoned, bread was not good quality or thick and the tomatoes were not ripe or particularly tasty.

We ordered appetizers. The broccoli di rape was done extremely well (probably the best thing we ate). This is a compliment to the chef since we rarely find it cooked properly here in the US.
Our prawns were a somewhat over grilled and tough.

Our server was an American and his pronunciation of the dishes was amusing.

Pesce became Pesh, Mozzarella became Mozzarell, etc. Since there were Italians working in the restaurant, I am not sure why they haven't told the staff how to pronounce the dishes properly.

We ordered a variety of dishes and found them all to be done well, but they were not exceptional.
The pappardelle were lacking in seasoning and the tomatoes had cores that had been left in. We weren't offered grated cheese or pepper; we had to ask. The other dishes were good, but again, were not exceptional.

We ordered Tiramisu' for dessert. We were told it was from the chef's mother's recipe from Salerno.
It was odd, and lacked the usual characteristics of a great tiramisu'. We were searching for the savoiardi but couldn't find any.

I have had the same dishes in several New York restaurants including Trattoria dell'arte and Babbo. Casa d'Angelo isn't in the same league. It is a good restaurant; I would say a B-list restaurant (good), but certainly not an A-list restaurant (excellent), and certainly not the best restaurant in town. It boasts a good wine list and many reasonably priced options.