Oil and water may not mix, but oil and garlic? That’s a match made in heaven. And Italy. (Which actually may be the same.)
Add home-made pasta that you can dress to your own taste from a long list of sauces, proteins and veggies, plus all the usual (and exceedingly popular) Italian-American culinary suspects and you’ve got pretty much the formula ofAgliolio (2258 N. Congress Ave., 561/509-6486), which opened this Thursday at the Shoppes at Boynton Plaza.
The Boynton restaurant join its Wellington parent, which opened on Forest Hill Boulevard almost three years ago. The new Agliolio takes in abundant natural light through giant plate-glass windows. Inside, it’s a long, narrow space with a granite-topped bar in the center surrounded by sunny-colored walls and comfy booths and dark wood furnishings.
The menu lists a variety of starters and a handful of baked pastas, plus dishes like chicken/veal parmigiana, francese, piccata, etc., priced to include pasta or vegetable and salad. The meat of the menu is the DIY pizzas and pastas, however. Choose anything from fusilli to cheese ravioli to spinach-roasted garlic linguini, sauce it with anything from garlic and oil to pomodoro to white clam sauce, then add anything from capers and artichokes to meatballs and blackened shrimp.
At $10 for a regular-sized serving and $16 for large (including salad and bread, though there are surcharges for some items) you can see the appeal to value-conscious diners.
