Roma Deli II aims to offer an authentic Italian dining experience
Think of it as a tasty twofer, the way Roma Deli II & Wine Shop offers not only sit-down dining featuring a menu of Italian favorites, but the ability to scout the nearby deli cases for something good to take home, too.
Roma Deli II & Wine Shop, 8524 W. Sahara Ave., opened one year ago as a sister restaurant to the original Roma Deli & Restaurant at 5755 Spring Mountain Road, and diners acquainted with the original will find the West Sahara offshoot familiar.
Roma Deli II features the same deli items, hot and cold sandwiches and pasta, seafood and meat dishes found at the original, owner Giuseppe Consarino says.
The restaurant also features breads and baked goods created by sister company More Than Bread Sanborn Bakery. And, at Roma Deli, bread isn't merely a culinary afterthought.
"When you go into a restaurant and you've got a nice loaf of bread at the table, you know you're going to have a good meal," Consarino explains.
Many of the other ingredients used in the restaurant's dishes -- sausage and mozzarella, for example -- also are homemade, he says.
The goal is to offer diners as authentic an Italian dining experience as possible, Consarino adds.
"A lot of people claim (to use) Grandma's recipes," Consarino says. "We have our own grandma in the kitchen."
Roma Deli II & Wine Shop seats about 90. While dinner reservations aren't required, they are recommended.
The restaurant is open from 10 a.m. to 9 p.m. Mondays through Thursdays, from 10 a.m. to 10 p.m. Fridays and Saturdays, and from 11 a.m. to 8 p.m. Sundays.
Starters: Caprese, $11.50
Soups and salads: Insalata di calamari, $10.50; pasta e fagioli, $5.99
Entrees: Pollo al Marsala, $14.50; saltinbocca di pollo, $14.50; beef braciola with pasta, $19.95
Pasta: Rigatoni boscaiola (with tomato wine sauce, peas, mushrooms and sausage or chicken), $11.95; spaghetti with meatballs, $12.50
Sandwiches (lunch): Sausage and peppers, $7.50; chicken or eggplant parmigiana, $8.99; imported prosciutto, $11.99
Information: 228-2264
BY JOHN PRZYBYS
