"Devotees of superior Italian cuisine know Aldo Boreca from his earlier days as chef at Roberto's, The Lily Pond and Aldo & Lou's in Clifton. Now Aldo is drawing his followers, along with those newly discovering his talent, to his own restaurant in Wayne. As chef/owner of Aldo's Cucina (cucina is Italian for kitchen), Aldo has elevated his cooking to a new height, worthy of a multiple star rating.
Aldo's sister, Ann-Marie, welcomes diners into this large, square restaurant. The decor, deep green and white, with a smoky mirrored far wall, tapestry chairs matching window treatment and a cappuchino bar in the rear corner of the room, is typical of the better ristorantes in Italy. The clientele at Aldo's is a mix of the casually dressed and a professional, career-clad crowd.
They come for both the on-the-menu and the daily specials - the choices are wide ranging, and executed with a unique, light twist.
A recent dinner began with Mozzarella Della Cucina. fresh mozzarella pinwheeled with prosciutto and topped with either a fresh tomato sauce or an anchovy and butter sauce (on the menu) and a portion of a special of the day, a thick slice of mozzarella pinwheeled with smoked salmon and fresh tomato. The presentation was accented with a spare of fresh asparagus, arugula and a strip of red pepper, then drizzled with a touch of parsleyed virgin olive oil - either version of mozzarella was a perfect beginning to an exceptional evening.
Another special appetizer, a fresh-crab cake, so lightly coated as not to taste fried at all, was another delight, as was the baked shrimp in a garlic/wine sauce.
There are more than a dozen pastas. A stick-out is Aldo's Gnocchi & Broccoli, which may be the best gnocchi you'll ever taste, here or in Italy.
A tri-color salad, crisp and ever so lightly dressed, is excellent. There are other salads and soups as well, but unless you want to carry home what you cannot finish (a great idea, by the way), be aware that portions are all ample.
Among the entrees, Aldo prepares veal, chicken and seafood virtually any style you wish, there are several steak varieties and baby calves liver. If the double veal chop is a special when you visit, you will be doubly pleased. Thick and totally tender, prepared recently giarnbotta style along with a whole long yellow pepper is as good as a veal chop or any giambotta can be.
Swordfish, salmon and scrod also cooked to your request, were recent specials. Opting for the unusual at an Italian restaurant, the selection of blackened scrod, which arrived with freshly grilled mushrooms, was another welcomed choice.
Waiter Medi is proof that service at Aldo's Cucina is attentive and knowledgeable. The servers keep an eye on every table, not just their own, so your BYOB wine and your water glasses are appropriately refilled and dishes arrive from the kitchen as ready, never waiting for a particular server.
Everything is prepared to order and prices are moderate.
The lunch menu includes an Express Luncheon for those short of tirne.
Don't leave without a cappuchino. It's the perfect end to a perfect visit at Aldo's Cucina.
Family gatherings, business functions, special occasion celebrations and party packages to accommodate every budget and every taste are offered."