Napoli's

way through slits in the blinds, but candle lit evenings reveal more of it's charm. A good
start is the hand dipped and breaded Fried Cheese topped with fresh marinara sauce and
sweet basil. I also like the Bruschetta alls Napoletana with garlic grilled bread topped
with a mixture of chopped tomatoes, fresh buffalo mozzarella, olive oil, basil and
generous amounts of garlic. Eat this one fast as the bread gets soggy quickly. The
Buffalo Tomato Caprice is another great start with fresh basil leaves tucked between
tomato slices and buffalo mozzarella all drizzled with olive oil and balsamic vinegar. The
Calamari Luciani rings were sauteed in olive oil, garlic and a light marinara which really
didn't thrill me, while the Antipasto Napoli was a generous bowl of sauteed mushrooms,
artichoke hearts, tomatoes, kalamata olives and bell peppers that grew on me the more I
nibbled. My son insists Napoli's makes the best Meatballs. I have to admit they are
pretty good! As far as the salads go, I steer away from them since the Italian vinaigrette
they offer has too mustard tart for my taste. The Insalata di Cesare con Pollo was an
ordinary salad, until I ordered up a bowl of gorgonzola cheese, which made it extremely
enjoyable! For entrees, I highly recommend their Eggplant Parmesan, one of my
favorites here. The breaded eggplant, thankfully lacks the bitter taste eggplant seems to
usually have, it's then baked with cheese and marinara sauce. It even made an eggplant
lover out of my husband, who swore he hated the vegetable. The Pollo Parmigiana is
equally good, made the same way only with chicken. The Lasagna, another well done
dish here, is saucy, meaty and gooey cheesy. Even the Pollo Picatta impressed me, with
a boneless chicken breast, sauteed in butter, garlic, capers and lemon, so full of flavor. I
suggest ordering this dish with a side of angel hair pasta and extra sauce, I just didn't like
the marinara sauce mingling with the lemon flavors. The Fettuccini Alfredo was rich and
creamy, and another successful dish as long as it's doused with plenty of sauce. The
dishes I didn't care for were the Gnocci which really is difficult to find as melt-in-your-
mouth tender as I prefer and the Fettuccini Con Salmone, with sauteed salmon in garlic
butter atop pasta in a cream sauce, which was far to fishy for my pallet. I'm also
undecided about their pizza's. I enjoyed an excellent thin crust Cheese Pizza on one trip
and disliked the Gorgonzola Tomato Basil Pizza on another. As far as desserts go, I've
only had one, the Cheesecake which sat on a caramel drizzled plate, topped with a layer
of whipped cream, which was too dry and crumbly. I'm anxious to try the Filet Mignon
topped with a brandy cream Dijon Peppercorn Sauce and I'll bet, like most their food,
wont disappoint. I'll be sure to tell you all about it!

Located at 24960 Redlands Blvd. in Loma Linda.

Telephone (909) 796-3770

Much of Loma Linda is centered around it's hospital,
which is well renown across the country. Outside of that
there hasn't been much else of interest in this town. If
you were to stay within the city limits, looking for a nice
dining experience then you'd find yourself here at
Napoli's. Overlook the uneventful exterior, located in a
business center, and the foyer will put you at ease with
it's old world Italian decor, bottles of wine and a
startlingly nude, male statue. Sure there's still tell-tale
signs of the 80's, but they've reinvested their success
into the place, reupholstering the chairs and booths with
beautiful gold and copper tapestry fabric. It certainly
holds up to the scrutiny of day, with sunlight making it's