When in Rome, this is how you shellfish: Like much of the most daring Italian cuisine, Angeline’s mussel entrée steals ideas from around the Mediterranean, deftly combining them with flavors from the Peninsula itself.
Local mussels share their appointed space with peasant bread and the delicacy that is nduja—a kind of spreadable salumi that, frankly, is one of my favorite things chefs are toying with right now. It’s all tied together with Sardinian fregola and the garlic, tomato, and chili pepper goodness of house-made arrabbiata sauce salumi.
A smattering of new trend and Old World technique, this bowled explosion of rich Mediterranean flavor is emblematic of everything Charlotte’s latest Italian-American spot wants to be.
