Valenti’s Ristorante boasts an authentic Italian vibe where the spirit of Italy really comes alive
By Laura Briedis
When you walk into Valenti’s Ristorante, there is a nod to Italy everywhere. From the architectural columns framing the dining room and the photos of the Colosseum hanging on the wall, to the Limoncello in the martinis and the quintessential Italian Aperol Spritz.
But nowhere is the Italian influence more evident than in the kitchen, where you can smell a mingling of garlic, basil and tomatoes wafting in the air.
“Our homemade Italian cuisine is inspired by my traditional family recipes passed down from generation to generation,” says owner Milo Valenti.
“My family comes from four different regions of Italy, and all of those regional nuances are represented on the menu—from my mother’s baked eggplant to my grandfather’s meatballs and my grandmother’s stuffed zucchini blossoms.”
When Milo opened his new restaurant in February, along with General Manager Marie Spencer and Chef Adam Boker, he brought to town dishes that are deeply rooted in timeless Italian cuisine.
“I prepare Italian food that Italians would eat—dishes that are not Americanized,” states Chef Adam. “It is as authentic as it gets.”
It has been said that an Italian restaurant is only as good as its sauce, and, at Valenti’s, the Pomodoro sauce is second to none. “It is a flavorful but mild red sauce,” says Marie, who sets the tone for the restaurant’s impeccable service and inviting atmosphere. “Without revealing the secret family recipe, it is the perfect blend of Roma tomatoes, basil, wine and other ingredients.”
Many of the pastas and entrees are topped with the Pomodoro sauce, including a seven-layer breaded eggplant, four cheese ravioli, and the classic spaghetti and meatballs.
For seafood lovers, the menu is replete with many options, including lobster ravioli, salmon and the signature dish, Pescatore. This pasta dish showcases the chef’s creativity as he artfully blends sautéed shrimp, calamari, garlic, and broccolini with linguine in a white wine butter sauce.
“Italian food emphasizes quality ingredients,” says Chef Adam, who earned a culinary arts degree from the Culinary Institute of America and worked for Mario Batali’s Michelin-starred restaurant in New York City before returning back home to Northeast Ohio. “For instance, I only use three ingredients in my cannoli, but they are so good because I use the purest impastata-style ricotta cheese.”
To complement the menu, a thoughtfully curated wine list puts the spotlight on Italian wines. “We choose wines that bring out the flavors and complement our Italian dishes,” says Marie. “Our wines come from boutique wineries in Italy and are very exclusive, so you will not find them in local stores.”
In the center of restaurant is an inviting bar and baby grand piano. With a classy black, brown and white décor, punctuated by a wall-to-ceiling mural of abstract piano keys and a custom bar top designed to look like piano keys, the restaurant has a supper club vibe, especially on weekends when a pianist entertains on Friday and Saturday nights.
At the spacious bar, you can enjoy happy hour Monday through Friday, from 4 to 7 p.m., featuring $5 martinis, cocktails, and house wines, as well as select appetizers. Plus, the restaurant has just introduced Spritzer Saturdays, featuring the iconic Italian cocktail, the Aperol Spritz, for just $5.
For larger parties, there is a private room that can seat eight to 45 people for events such as birthday celebrations, showers and corporate dinners. Plus, an outdoor patio, surrounded by flowers and grape leaves, provides al fresco dining showcasing the tastes of Italy in the heart of Broadview Heights.
Valenti’s Ristorante is located at 203 E. Royalton Road in Broadview Heights. Hours are Monday-Thursday, 4 to 10 p.m.; Friday and Saturday, 4 to 11 p.m. For more information, call 440-526-0789 or visit TheValentis.com.