By Dan Kane

My visit to Ristorante Antonio's didn't start off so well. Mostly vacant at 7:30 p.m. last Thursday, the restaurant — the former Angelo's — was uncomfortably quiet. My friend and I found ourselves almost whispering to each other. Our server, while polite, had little knowledge to share about the array of items on the somewhat pricey menu. The $6 appetizer I ordered — breaded zucchini planks — was well-prepared but skimpy.

Then, the entrees arrived and all was forgotten.
Both were glorious — carefully prepared and appealingly plated, with complex flavors, fresh ingredients and, best of all, homemade pasta. The wait for the entrees, and the prices, suddenly made sense.
The dish named Jeff's Pasta ($15) starts with thin, ribbony pappardelle pasta, tossed with mild Italian sausage, roasted red and yellow peppers, cherry tomatoes and spinach in garlic and olive oil, served in a generous portion. It can be prepared mild or hot, using hot peppers. "I like things crazy hot," owner Antonio Amendola said.

Source: http://www.cantonrep.com