Date: Fri 23-Jan-1998

Publication: Bee

Author: KAAREN

Quick Words:

business-Villa-Kala

Full Text:

Restaurant Reopens With A New Name And A New Look

(with photos)

BY KAAREN VALENTA

When Pizza Villa restaurant on Riverside Road in Sandy Hook closed for

renovations 16 months ago, owner Vito Kala never expected the work to take so

long.

But last Sunday, when the new Villa Restaurant was unveiled with a pre-opening

reception and ribbon cutting, everyone agreed it was worth the wait.

First Selectman Herb Rosenthal, former first selectmen Jack Rosenthal and Bob

Cascella, former state representative Mae Schmidle, Bill McAllister,

representing the Sandy Hook Organization for Prosperity (SHOP), and attorney

Hugh Lavery took part in the ceremonies and the speech-giving. Before the

afternoon was over, an estimated 250 to 275 well-wishers came to congratulate

the Kala family, admire the new restaurant and sample the cuisine.

With his wife, Adalie, smiling at his side, Mr Kala thanked everyone for their

help and support.

"My family has been wonderful," he said. "I couldn't have done this without

them."

Nebi Kala, Vito's father, has returned to the Villa's kitchen to oversee the

quality cuisine patrons were accustomed to at the old Villa, and he will be

responsible for much of the pizza and carry-out items. Patty Latifi, Vito's

sister, is the dining room manager, overseeing the wait staff. The main dining

room accommodates approximately 70. There also is a smaller room, for private

parties, and a separate service bar.

James Neunzig and Phil Laricca are the Villa chefs; together they are

responsible for the kitchen, food, menus and catering. They come from varied

backgrounds, and bring to the Villa a variety of styles, from Italian, French,

and American cuisine.

Sunday's menu preview and tasting featured appetizers/salads including gourmet

pizzas; small plates of fresh buffalo mozzarella with roasted vegetables and

baby greens; roasted mushrooms with garlic, herbs, veal stock and truffle oil;

fried calamari with spicy herb aioli, and baby greens with roasted root

vegetables, blue cheese and balsamic viniagrette.

Among the many entrees sampled were seafood risotto with shrimp, mussels, bay

scallops, and salmon; orecchiette pasta with roasted garlic, broccoli rabe,

and roasted fennel; grilled marinated leg of lamb with ratatouille and garlic

mashed potatoes.

The Villa will be open seven days a week, 11 am to 11 pm; call 426-1710 for

reservations and information.