Indaco

We kicked things off with the octopus and two pizzas—the Sausage and the Pepper. First, a crucial fact: the pizzas are brick-oven baked with a sourdough crust, and thankfully, the crusts aren’t overly thick like in some places, making them perfect as a starter.

The octopus was served with crispy potatoes, n’duja, Castelvetrano olives, arugula, and orange. While delicious and tender (no chewiness here!), it was a little on the small side. The waiter suggested it could be shared between two people, but honestly, only if those two people aren’t particularly hungry.

As for the pizzas, the Sausage was the clear winner. At first glance, I thought, “Where’s the sausage?” but one bite changed my mind. Though it didn’t seem overloaded with sausage, the flavor was bold and well-balanced, blending perfectly with the tomato, fontina, provolone, banana peppers, and arugula. Simply delicious!

The Pepper pizza, on the other hand, featured jalapeño, serrano peppers, palmetto, and mozzarella. While John, Chris, and Christy all liked it, I wasn’t a fan. It needed salt, and even after adding some, the flavors still didn’t work for me. It felt like the cheese and peppers were locked in a battle, and I wasn’t sure who was winning.

John ordered the Market Fish (Snapper), and it was cooked to perfection—moist, flavorful, and delicately seasoned. The portion was on the smaller side, but considering that the menu encourages a multi-course experience with antipasti, pizza, and pasta before the entrée, the size made sense.

Now, let’s talk pasta. All the pasta at Indaco is made in-house, and you can absolutely taste the difference.

Chris opted for the Tagliatelle with pork tesa, black pepper, a Storey Farms egg, chives, and parmesan. He loved it, and after trying a bite, I could see why. The pork tesa, which had a prosciutto-like flavor, was the star of the dish. The egg, served mostly uncooked, added a rich creaminess when mixed into the sauce—simply delicious!

Christy went for the Bucatini Nero, a striking black pasta made with squid ink, served with Tarvin shrimp, spicy Italian sausage, San Marzano tomatoes, breadcrumbs, and basil. She was thrilled with her choice, and after tasting it myself, I have to agree. Despite the bold flavors, the sausage didn’t overpower the shrimp, and each ingredient stood out on its own. And don’t worry—the pasta doesn’t taste like squid; it just looks impressively cool.

I ordered the Radiatori with beef Bolognese, parmesan, and basil. It was a crowd favorite among John, Chris, and Christy, and while I thoroughly enjoyed it, my personal favorite was the Tagliatelle, perhaps because of its unique preparation. Still, the Radiatori was the epitome of Italian comfort food—rich, hearty, and perfectly cooked.

John and I indulged in the Budino, a decadent creation layered with dark chocolate, chocolate hazelnut whip, and toasted hazelnuts. The richness of the dark chocolate paired perfectly with the nutty, velvety whip, making it pure indulgence. Despite the luxurious flavors, the dessert managed to be surprisingly light—not overly heavy, but still deeply satisfying. It hit all the right notes for a chocolate and hazelnut lover like me.

Chris and Chris went for the house-made sorbet, a toffee cream flavor. It was rich and creamy yet still managed to be refreshing—a perfect balance of indulgence and lightness to round off the meal.