The appetizer of spring break is long gone, and now we’re looking forward to the main course: summer. Alas, checked-out Elon students, here’s a date idea that will let you enjoy the nice weather and keep that vacation-feeling going.
Spend the evening in Hillsborough and visit Antonia’s for dinner.
Unlike places that lie about sending their chefs to “Tuscan cooking school,” this region actually represents authentic Italian cuisine decently. Little Italy and Prego’s provide enjoyable dining experiences, but for the sake of romance, let’s venture to out of town.
I know, Hillsborough seems so far away, but really it’s not too bad. It’s just about 20 miles east on I-40/I-85. Trust me, the trek will be well worth it.
You and a special someone can take a sunset-lit stroll around the quaint colonial town. Just to fit the theme, we’ll call it a “passeggiata,” which is the Italian evening ritual of a leisurely walk before dinnertime. End your walk when you find the red umbrellas lining the corner of Churton Street and King Street, and you’ve arrived at Antonia’s.
Claudia Salvadora’s gentle Italian accent will greet and direct you once inside. Antonia Berto and husband, Phillip Smith, work in the kitchen. The accent is genuine — Salvadora and Berto are from Rome. And the philosophy is just as Italian — fresh and local ingredients handled simply, but with finesse.
Their restaurant celebrated its one-year anniversary this past weekend. But the trio’s partnership goes back much longer. From 1978 to 2002, they ran a very popular restaurant in Key West, also called Antonia’s.
The layout of the restaurant resembles an urban Italian sidewalk-restaurant. There’s a prominent bar dividing two intimate dining areas. On the walls hang painted landscapes setting the mood as relaxed, yet classy.
Start with the antipasti. I’d recommend a fresh bite of bruschetta. I believe this is the greatest combo in all of gastronomy: tomato and basil.
The pasta is superb. At Antonia’s, pasta is cooked how it should be, al dente — no soggy, overcooked pasta like at Pan Geos on campus. Berto makes many of the pasta varieties herself, such as the linguine, fettuccine, ravioli and cannelloni.
As for choosing the main course, the selection presents a challenge: You may want everything. The Tagliata is a New York Strip on top of arugula and tomatoes with a garlic-rosemary-olive oil sauce. The Fagottino di Maiale is a tenderized pork loin stuffed caciotta cheese and mushrooms, topped with pancetta and sage.
Whatever you get, I would advise you and your date order differently, so that you can sample each other’s meal. You will definitely want to — it’s the best Italian food I’ve had since I was in Italy.
I was there this time last year, and I’ve missed the lifestyle there ever since. Most of all, the food. But I’m pleased there is Antonia’s to take me back.