Agliolio A Fresh Take on Italian has long been on my radar, consistently recommended as the “best” Italian restaurant in South Florida by a friend who has become something of an evangelist for their cuisine. In a region notorious for its abundance of Italian eateries—every other block, it seems, boasts one—the label of “best” certainly piques my interest. So, on a recent Sunday evening, my friends and I ventured out to see if Agliolio truly lives up to such lofty praise.
We arrived at around 7:15 p.m. to find the restaurant so-so busy. They offer a variety of seating options: indoors, at the bar, or outdoors—though, let’s be honest, dining al fresco in South Florida’s summer heat is a hobby for the very brave (or very foolish). We opted for an indoor booth, which was spacious enough to feel like we were dining in a mini-bus. Our server quickly settled us in, provided some bottled tap water, and took our drink orders.
The menu at Agliolio is impressively vast, resembling the Cheesecake Factory’s in its ambition but without the overwhelming page count. It boasts a plethora of starters, a “build-your-own” pasta section with endless combinations of toppings, proteins, and sauces, and similarly customizable entrée options featuring chicken, veal, and seafood. Vegetarian dishes are also available.
Our culinary journey began with the fried zucchini—chopped, lightly breaded (they tasted suspiciously like they were rolled in Progresso breadcrumbs), and served with a dipping sauce. While they were reminiscent of the dishes my mother used to make (bless her, she was not a gifted cook AT ALL), they were satisfactory: crunchy, mildly seasoned, and oddly nostalgic. However, I would have preferred traditional slices over chunks.
Next, we sampled the bruschetta, which was garlicky toast topped with mozzarella, tomatoes, and basil. The bread here was the highlight—fresh, with a perfect chewy interior and crispy crust that almost overshadowed the toppings. While the cheese was plentiful, a few more tomatoes would have balanced it out better.
We were less impressed by the “fresh garlic bread” served with our mains. It was merely thin slices of baguette drenched in olive oil and missing any hint of garlic—a disappointment for an Italian establishment. Luckily, the bread from the bruschetta earlier had set a high standard.
The entrées were accompanied by a house salad that, frankly, seemed an afterthought. The lettuce was limp, the dressing oily and bland—a pinch of salt and pepper made it just passable.
For the main courses, the chicken saltimbocca was a standout: tender breaded chicken topped with mozzarella and prosciutto, bathed in a delicate lemon-white wine sauce. I paired mine with fusilli in a caponata sauce, which offered a delightful medley of well-cooked veggies. Another of our group opted for penne with “Sunday gravy” (a slight upcharge), complete with a meatball, sausage, and bolognese sauce—all of which were robust and satisfying. A simpler dish of breaded chicken and fettuccine Alfredo was also well-received, the sauce creamy and covered each strand of pasta perfectly.
Pricewise, Agliolio competes with—dare I say—Olive Garden, yet the quality and portions are significantly better. While it may not ascend to the title of “best” Italian restaurant in the region, it’s certainly a contender worth frequent visits.
The ambiance struck a perfect balance between cozy and casual, making us feel comfy. The service was attentive without without being overly intrusive.
While Agliolio in Boynton Beach might not top the list of South Florida’s Italian culinary elite, it solidly claims a spot in my personal rotation of reliable dining spots. It’s a place where good food, fair prices, and a friendly atmosphere promise a pleasant evening out. I’m already looking forward to my next visit, perhaps to dive into their seafood offerings or another inventive pasta creation. Agliolio, while not the unequivocal “best,” is undeniably deserving of its local acclaim.