Restaurant Reality Check

Calamari Italian Seafood


Leonor Martinez celebrated the big 86 at Calamari's opening night. That's General Manager Salvatore Catania with Leonor.

Calamari Italian Seafood (3540 Main Highway) is now open and they have quite an interesting menu. The best part are the prices. But also, I have noticed that out of all the businesses that have taken residence in that location, the people at Calamari seem to be the most sincere, the most outgoing and friendly and the most professional.

Every time I have contacted them by phone, in person or via email, they have responded in a positive and happy manner. They respond to emails very quickly and even if you stop them in the middle of a busy lunch day, they are very accommodating and welcoming.

That being said, here is just a tiny sample of their large lunch menu, stop by and check out the whole menu in person.

Appetizers
Baked Clams Oreganato: $4.95 / Mussels: $6.95 / Grilled Calamari: $6.95

Soups/Salads
Pasta Fagioli: $4.75 / Lentil Bucatini: $4.75
House salad: $5.75 / Salmon salad: $11.95 / Caprese Salad: $6.95 / Chef Salad: $10.95

Entrees
Picante Pizza: $9.95 / Margherita Pizza: $9.50 / Spaghetti and Meatballs: $10.95
Linguine Calamari: $11.50 / Lobster Ravioli: $12.50 / Shrimp Scampi: $12.95
Talapia Frances: $11.50 / Grouper alla Moda: $11.50 / Salmon Fiorentina: $12.25
Roasted Italian Sausage and Peppers: $11.95 / Chicken Milanese: $12.50
Pork Chop Milanese: $13.50 / Sirloin Steak: $13.50 / Grilled Chicken Pannini: $7.50

For the dinner menu, believe it or not, many of the appetizers are lower in price, maybe they are smaller and the entrees are about the same and a few dollars more.

They have other things on the dinner menu like Lamb Shank: $16.95 / Grilled Tuna: $16.95 / Linguine Calamari: $11.50, most items are similar to lunch. They also have a slew of delicious desserts.

They also accept Code 33 and with that offer 15% off bottles of wine. They also offer free valet parking. For info, please call: 305-441-0219


Right: Roast Lamb, left: some of their special desserts.

Photos by Lilliana Dones