In the heart of Cleveland’s historic Little Italy neighborhood, Michelangelo’s Restaurant stands out for its authentic approach to northern Italian cuisine. Owned and led by the talented Executive Chef, Michael Annandono, this restaurant has earned its reputation as one of Cleveland’s finest dining destinations.

An Italian Restaurant with a James Beard Nominated Chef

Cleveland’s Michelangelo’s Restaurant is located in the city’s culturally significant and historic Little Italy neighborhood. Owner and Executive Chef Michael Annandono is a Cleveland native who worked in kitchens across Piedmont before opening what is now considered one of Cleveland’s best restaurants. 

The ambiance at Michelangelo’s is very nice. White tablecloths add an elegant touch, there is a cozy bar if you want to grab a glass of wine prior to sitting down, and there is a gorgeous walk-in wine cellar right off of the main dining room. 

The Location in Cleveland’s Little Italy

Cleveland’s Little Italy is a historic neighborhood that is bursting with charming shops and restaurants. This walkable neighborhood dates back to the 19th century and became an enclave for Italian immigrants who wanted to recreate the towns and villages they left behind.

If you’re a food and wine lover, one of the biggest draws to Little Italy is the authentic restaurants and bakeries. Places like Corbo’s Bakery, Guarino’s, Rosso Gelato, Little Italy Wines, and, of course, Michelangelo’s are the backbone of the community and continue to contribute to the area’s cultural significance. Corbo’s Bakery alone has been an institution for the last 50 years and serves some of the finest Italian cookies around.

Everything is walkable here, so it’s easy to spend an entire afternoon or evening exploring different cafes, restaurants, shops, and bars. 

The Menu & Wine List

The menu is focused on Italy’s Tuscany and Piedmont regions, so you will find traditional dishes like calamari, caprese, terrine del mezzanine, and antipasti misti. Main course options include veal scaloppine, sautéed breast of chicken with polenta, and roasted New Zealand lamb shank with spaghetti squash.

Now, about the wine list. Michelangelo leans into the Italian producers. In fact, domestic producers are relegated to a tiny section that is simply labeled “American.” Continue flipping through the menu, and you will find pages and pages of Italian bottles from regions across this wine-centric country.

Items get a little more specific here. There are Barolos and Nebbiolos from Piedmont, Amarone from Veneto, Brunellos and Chiantis from Tuscany, Super Tuscans, and a nice collection of wines from Sicily and Southern Italy. 

Corkage

Leave your special occasion wines at home if you’re dining at Michelangelo’s. The restaurant does not allow outside bottles. The good news is there are plenty of excellent options on the wine list.

Experience

While the decor might be a little unassuming, the food here is spectacular, and the service is great. After your first few bites, you begin to understand why Chef Annandono was a James Beard semifinalist. 

There are a lot of great options on the menu, and it was hard to decide which direction to go with when there were so many appetizing dishes, but we ultimately went with the Wagyu carpaccio and the Bolognese. What really made the pasta stand out was the fact that the pappardelle is made from scratch in-house. It’s also worth mentioning that the meat sauce was made with a nice blend of veal, muscovy duck, and guinea fowl.

You wouldn’t believe what a difference this makes. The sauce was rich, savory, and perfectly seasoned. It just goes to show that sometimes the simplest comfort food dishes are the best when the execution is done at this level.

The meaty element of our meal called for a sturdy Tuscan wine, and we chose a bottle of 2017 Argiano Brunello Di Montalcino, which paired perfectly with the carpaccio and Bolognese. The wine is 100% Sangiovese, and the grapes were organically grown.

We finished our meal with an incredible creme brulee and ultra-creamy gelato. Both were served with fresh berries, which was a nice complement to the richness of the desserts.

Tips

• Try a split portion: One of the best features of this restaurant is its split portions. Essentially, you can order just about any main course, and the restaurant will split a full portion into a half-portion. This is a really great option if you want to sample an extra starter or two or you’re just not in the mood for a huge meal. We wish more restaurants would offer this. 
• Get after-dinner gelato in Little Italy: Michelangelo’s does have a dessert list, but if you want to soak up more of the charming culture in the unique community, take a stroll to Rosso Gelato. 

Closing Thoughts

Our only qualm about the restaurant, and it’s really minor, is the decor. The restaurant opened in 2006, and the decor kind of reflects that. The design of the main dining room is also a little awkward. For some reason, they decided to place a credenza with an unfinished back in the center of the room. So, if you’re sitting behind this, it’s just weird to look at. 

Having said that, the food is authentic and delicious, and the location in Little Italy couldn’t be better.