The Valentino brothers have outdone themselves again with the addition of Johnny Fontane’s at their restaurant, Donato’s. In celebration of their 25-year anniversary, instead of sitting on their laurels and enjoying their success, the creative duo of David and Dennis are always looking to push the envelope and give their loyal customers a reason to come back. Well, they hit a home run with Johnny Fontane’s. If you have never been to Donato’s in Port Charlotte, you don’t know what you are missing. It is a one-of-a-kind experience if you love traditional southern Italian cooking like the kind I grew up with in New Jersey. While there may be many chain restaurants serving what some may call “Italian food,” I haven’t found any place in southwest Florida that has the authentic food my mom and grandmother made while I was growing up, combined with the atmosphere of Donato’s. From the entrance into a New York City newsstand- style hostess station, to the walk through an NYC subway station tunnel leading into a dining room reminiscent of a neighborhood street in Brooklyn, you are immediately transported back in time and place. Each time you go there, you will discover a new detail in the décor, and if you are a fan of “The Godfather” movies you will especially enjoy it. Speaking of “The Godfather” movie, it was the inspiration for Johnny Fontane’s. If you will recall, Johnny Fontane was the Frank Sinatra-type character from the movie whom the godfather helped get into movies and headline in Las Vegas. David and Dennis used that idea to expand the restaurant and add a bar and dining area with that 1950s era New York jazz club look and feel. The place has an amazing energy with live music on Thursday, Friday and Saturday nights (my favorite entertainer is jazz guitarist Tony Boffa on Thursday nights!) What classic bar is complete without classic drinks? From a smoked old fashioned to a peach bellini martini, there is something for everyone on the menu to start the relaxation experience. But, in addition to the atmosphere and great drinks, what excites me are the new menu items. David and Dennis have created what best can be described as an “Italian tapas” menu. RANDOM REVIEWS Johnny Fontane’s A New Experience at Donato’s
Photo: Donato’s Italian Restaurant, Facebook
The stars of the menu are the charcuterie boards, with names like the Brooklyn, the Bronx, and the Manhattan. They are made up of a delicious selection of Italian meats and cheeses, or you can create your own. My favorite is the Brooklyn with prosciutto, genoa salami, hot capicola, Parmigiano-Reggiano, gorgonzola, ricotta-stuffed sweet peppers and fig jam. When it comes to the new hot appetizers, I can’t pick a favorite. However, the two must-haves are, first, the ricotta fritters, which are balls of ricotta, lightly coated, then deep-fried and turned into delicious light and airy clouds of ricotta deliciousness; the other is the spicy garlic shrimp served over polenta. The garlic sauce is not overpowering, the chilies give it a nice little kick, and the sauce soaks into the polenta, making it addicting! Finally, if you love fresh mozzarella, I highly recommend their rendition, which is made fresh to order and served warm with a creamy center when you cut into it. It comes with roasted cherry tomatoes, toasted ciabatta, and a balsamic glaze. What I just described can be a full meal for two, and I haven’t even touched on the dinner and dessert menus. Space limits me from getting into the main menu, so I recommend you try it yourself. They have all the classic southern Italian dishes from eggplant and chicken parmigiana to chicken marsala and piccata. My favorite is the Prince Edward mussels with spicy marinara sauce. Did I also mention they make their own pasta? In the 18 years that I have been going there, I have probably tried everything and have never had a bad meal. For more information on their menu, visit their website at DonatosPortCharlotte.com. If you would like to give it a try, they are located at 1900 Tamiami Trail, Port Charlotte, next to Lowe’s. Buon appetito! –Mark Martella, Esq.
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