About Us
If you travel a stones throw North of Sandy Hook’s main intersection, you’ll see the handsome, fieldstone-faced building that is home to the “Villa.” It sits back on a knoll and its’ architecture, tall Palladian windows and one rounded wall- is a departure from the aged, clapboard buildings lining the streets of this village.
It was built by owner/chef Vito Kala, who ran the Pizza Villa on the same spot for fifteen years. He had the older, smaller restaurant torn down and opened The Villa in January 1998.
Inside, two dining rooms, one of them, an octagonal shape, are done with buff colored walls, modernistic black chairs and patterned linen drapes. Tables, well spaced for conversation, are covered in white linen with a sheet of nude, butchers paper you can doodle on. You’ll feel comfortable bringing your children here.
Reservations are recommended on weekends, attire is casual, smoking is confined outside our patio. Major Credit Cards are accepted. Wheel-Chair access is through the front door. The bathrooms have excellent accommodations for those with disabilities.
Tasted and Recommended
During the dinner hours, Monday through Thursday, The Villa offers Prix-Fixe dinner. That includes an appetizer, a house salad, an entrée and dessert.
On the night we dined, Prix-Fixe appetizers included Artichoke Bruschetta, Fried Mozzarella and Fried Calamari. A person at our table, ordering the Prix-Fixe chose Artichoke Bruschetta, an Italian bread topped with artichoke-hearts, mozzarella and garlic. It was a nice blend of textures and of generous size. The house salad that comes with regular entrées and the Prix-Fixe is a mix of fresh vegetables and greens.
Among Prix-Fixe choices were Chicken Parmesan, Veal Parmesan and Linguini with white or red Clam Sauce. One person in our party chose Seafood Fra’ Diavolo, a platter of bay scallops, chunks of sautéed salmon and cod, langostinos, and mussels in the shell with a sauce of chopped tomatoes. Served with Linguini, the portion was more than generous and the sauce was peppery and fresh.
The Prix-Fixe dessert was a homemade Chocolate Mousse’ in a delicate chocolate shell. The mousse was sweet, rich and silky and the bitter-sweet chocolate shell was a lovely contrast. Cannoli’s were also offered.
Continued…
If you consider prices and most people do when they dine out, the regular price for appetizers all the way through dessert are extremely reasonable.
Caramelized Sea Scallops with Basil Pesto was ordered from the regular dinner menu. The Scallops were succulent and Basil-Pesto was sensational.
The Menu
Dinner Entrée’s included: Grilled Maine Salmon Fillet. It’s offered with Sun-Dried Tomatoes, Portabella Mushrooms, Spinach, Zucchini and Fresh Basil in a Tomato Broth over Pasta.
There’s also, a New Zealand Rack of Lamb in a Rosemary Demi-Glaze and a New York Strip Crusted with Gorgonzola.
Other offerings include Wild Mushroom Risotto and Farfalle pasta with Grilled Chicken, Bacon, Chicken Stock and Parmesan Cheese.
Wines
Vintages of Italy, California and Chile are served by the glass and bottle. Several good selections by the glass are offered, the restaurant has a full bar.
Service
Members of the wait staff are very pleasant, efficient and knowledgeable about the menu.
About the Chef
Vito Kala was born in Macedonia and came to this country with his family over thirty years ago, settling in Waterbury, Connecticut. As a teenager, he worked for Waterbury restaurants as a busboy and gradually moved into restaurant kitchens, working as a sous chef for eight years at Espresso in Waterbury and later for the Galleria in Meriden.
He moved to Newtown and opened the Pizza Villa over sixteen years ago. He runs The Villa and shares cooking duties. Kala’s father, Nebi Kala, also assumes chef duties.
“My father was a chef for many years in Waterbury and he taught me to cook” says Kala. “Opening the restaurant has been my life-long dream.”
