SCREENING STARTED LAST NIGHT AND WILL RUN THROUGH THE WEEKEND. THAT’S AWESOME. WITH THOSE. WE
ALL JUST WRAPPED UP THANKSGIVING
, WHERE WE ENJOYED LOTS OF HOME
COOKED FOOD MADE BY HAND AS WELL
AS THIS NEW RESTAURANT IN ROYAL
OAK IS MAKING DISHES MADE FROM
SCRATCH AND TAKING THEM TO A
WHOLE NEW LEVEL. THEY’RE KNOWN
FOR MAKING FRESH PASTA AND HAND
TOSSED PIZZAS IN A MODERN CHIC
ATMOSPHERE. I’M TAKING US TO
DINE IN THE D AT CASTILLO.
WHAT’S HAPPENING. DISHES
TYPICALLY TASTES BEST WHEN THEY
ARE MADE BY HAND. THAT’S THE
MENTALITY AT STYLE IN ROYAL OAK,
WHERE THEY MAKE FRESH PASTA AND
PIZZA DAILY, SO PASEO TRANSLATES
TO PASTA MAKER. THAT’S WHAT WE
DO. WE MAKE PASTA OWNER PASQUALE
AMARA LEARNED TO COOK FROM HIS
FAMILY STARTED COOKING AT A VERY
YOUNG AGE LIKE ACTUALLY, I WAS
BORN. PRACTICALLY IN THE
KITCHEN. MY PARENTS WERE IN THE
BUSINESS, SO IT MIGHT SOUND LIKE
A CLICHE, BUT MY GRANDMA, YOU
KNOW FROM ITALY WHO COME AND
STAY FOR SIX MONTHS, AND I WAS
THE FIRST KID ON THE BLOCK THAT
KNEW HOW TO MAKE SUN DRIED
TOMATO PESTO YORKIES. HE’S OWNED
MANY RESTAURANTS OVER THE YEARS
AND WHEN HE WAS PRESENTED WITH
THIS LARGE THREE STORY BUILDING
, HE WAS EXCITED FOR THE
OPPORTUNITY OF PEOPLE. CAME HERE
WHEN IT WAS WOODY’S, SO THEY
HAVE A LOT OF MEMORIES HERE OF
JUST THE SHAPE OF THE BUILDING.
BUT EVERYTHING OUTSIDE OF THAT
HAS BEEN REDONE. WE WANTED TO GO
WITH MORE OF A BISTRO FEEL OF AN
OPEN KITCHEN. I LIKE THAT FEEL
WHERE YOU CAN SEE ALL THE ACTION
HAPPENING. WE DECIDED TO TAKE
THE SECOND FLOOR AND USE IT AS A
BANQUET FACILITY AND ALSO A
NIGHTCLUB. AND WE HAVE THIS
GREAT ROOFTOP. GREAT VIEW
BECOMES PART OF WHAT WE CALL
DOUBLE O BAR, WHICH IS OUR
NIGHTCLUB LOUNGE. NOW LET’S TURN
OUR ATTENTION BACK TO THE FOOD.
WELL THIS SPREAD LOOKS AMAZING.
SO LET’S GET INTO THE MENU AND
WE’RE GOING TO START OFF WITH
ONE OF THEIR SMALL PLATES. THIS
IS THEIR BROCCOLI RAAB AND
ITALIAN SAUSAGE. BROCCOLI RAAB
IS KIND OF LIKE BROCCOLI, BUT
IT’S A LITTLE BIT MORE BITTER
AND HAS A BETTER BITE TO IT.
IT’S SERVED WITH A MILD ITALIAN
SAUSAGE. EXTRA VIRGIN OLIVE OIL
DRIZZLED OVER TOP AND ROASTED
GARLIC. FOR ALL YOU CHEESE
LOVERS OUT THERE, CHECK OUT THIS
FRIED BURRATA. SO THIS IS KIND
OF LIKE A VERY FANCY, DECADENT,
CREAMY MOZZARELLA STICK AND YOU
CAN DIP IT IN THIS BLEND OF
OLIVE OIL, TOMATO SAUCE AND
PARMESAN CHEESE STICKING WITH
THE BARADA THEME. IF YOU’RE IN
THE MOOD FOR A SALAD, CHECK OUT
THIS MOZZARELLA BURRATA SALAD.
SO THIS IS KIND OF LIKE A FUN
TAKE ON A CAPRESE INSTEAD OF THE
MOZZARELLA. YOU HAVE BURRATA,
WHICH IS A LITTLE BIT CREAMIER
HEIRLOOM CHERRY TOMATOES. BASIL
OLIVE OIL AND BALSAMIC DRIZZLED
OVER TOP. MOVING ON NOW TO AN
TREES. CHECK OUT THIS CHICKEN
SORRENTINO. SO THEY FIRST PAN
FRY THE CHICKEN, THEN THEY ADD
IN THIS LOVELY TOMATO SAUCE.
IT’S A LITTLE BIT LIGHTER.
THERE’S ALSO SOME WHITE WINE IN
THERE. LOTS OF HERBS. IT’S
FINISHED WITH A ROASTED EGGPLANT
AND MELTED MOZZARELLA CHEESE.
ONE OF THE THINGS THEY’RE KNOWN
FOR OUR THEIR HAND TOSSED PIZZAS
, AND THIS IS THEIR SHRIMP AND
PESTO PIZZA. SO ON HERE YOU HAVE
RECORDED CHEESE MOZZARELLA.
PESTO OF COURSE YOU HAVE THE
SHRIMP, HEIRLOOM BABY TOMATOES,
BASIL AND A SPRINKLING OF
PARMESAN TO FINISH IT OFF. NOW
LET’S GET INTO THEIR HOMEMADE
PASTAS. THIS IS THE RIGATONI
BASKETBALL. SO THIS IS A NICE
THICK NOODLE HAS LOTS OF BRIDGES
TO REALLY SOAK UP THE BLUSH
SAUCE. THEY ALSO HAVE PANCETTA
IN THERE, WHICH IS KIND OF LIKE
AN ITALIAN FORM OF BACON AS WELL
AS PEAS, MUSHROOMS, AND IT’S
FINISHED WITH PARMESAN. AND
FINALLY, WE HAVE THEIR HOUSE
FEATURE THE LAND. GUSTEAU. HAVE
A FIVE OUNCE LOBSTER TAIL THAT’S
BEEN SAUTEED. IT ALSO HAS JUMBO
SHRIMP DIVER SCALLOPS, ALL ON
TOP OF THE BED OF PAPER, DEADLY
NOODLES COVERED IN THEIR BLUSH
SAUCE. THAT’S THAT’S CRAZY. HE
WAS LIKE THAT’S CRAZY, AND IT
DOESN’T LOOKS CRAZY. GOOD SO,
MICHELLE, WHAT DID YOU BRING IN
TODAY? EVERYTHING LOOKS GOOD.
EVERYTHING LOOKS GOOD. SO THIS
IS THEIR GARLIC BREAD. YOU CAN
SMELL THE GARLIC AM WAITING TO
DIE. THEN THIS RIGHT HERE. IS
THERE PEPPER DELI PESTO PIZZA? I
ADDED CHICKEN TO IT. I LOVE
PEPPER JELLY. HOLD ON. LET ME
JUST TILT THIS. TILT IT UP, SO I
MEAN NICE THICK NOODLES EVEN
THICKER THAN FETTUCCINI. IF
YOU’VE HAD THOSE SOAP OPERA DELI
IS JUST IT’S SO GOOD. IT’S LIKE
A UM IT’S LIKE A MIX BETWEEN
FETTUCCINE AND, UM, LIKE, ALMOST
LIKE THE LASAGNA, PASTA MHM,
THEN WE HAVE A CUCUMBER AND
TOMATO SALAD BECAUSE THIS ONE IS
VEGAN AND GLUTEN FREE. DELICIOUS
ALSO HAVE GLUTEN FREE PIZZA HERE
. THEY ALSO OFFER VEGAN SEATS OF
VARIETY. MUCH LOOKS AMAZING.
THIS IS LIKE THE MARGARITA STYLE
AND THEN WE ALSO HAVE ANOTHER
JUST CLASSIC MARGHERITA PIZZA AS
WELL. ALL RIGHT, SO WHAT WE WAS
HE MENTIONING ABOUT A NIGHTCLUB
SO YOU CAN PARTY AND EAT? YES.
SO THE BUILDING IS ACTUALLY
ABOUT THREE STORIES TALL. THE
FIRST FLOOR IS THE RESTAURANT
THE TOP THE MIDDLE FLOOR IS A
BANQUET FACILITY THAT ALSO
DOUBLES AS THE DOUBLE O BAR,
WHICH IS A NIGHTCLUB LOUNGE AREA
. YOU HAVE ACCESS TO SOME OF THE
MENU, BUT IT’S LIMITED AND THEN
THEIR TOP FLOOR IS ALSO A
ROOFTOP. THE PARTY CONTINUES UP
THERE. SO YOU KIND OF GET A NICE
DINNER AND THEN GO PARTY THE
NIGHT AWAY ON THE ROOFTOP AFTER
DINNER IN THE SUMMER, I LOVE IT
. SO WHERE ARE THEY LOCATED?
THEY’RE LOCATED IN DOWNTOWN
ROYAL OAK JUST OFF OF SOUTH
WASHINGTON, NEAR FIFTH ON FIFTH
STREET NEAR THE TRAIN TRACKS.
IT’S RIGHT WHERE THE OLD HOP CAT
USED TO BE. NICE NICE, NICE, AND
THIS IS DELICIOUS. I TOOK ONE
BITE. I JUST DON’T WANT TO KEEP
MY MOUTH. YES SO AND IF YOU WANT
MORE RESTAURANT RECOMMENDATIONS,
BE SURE TO SIGN UP FOR MY DYING
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