Ruggero's Ristorante - Permanently Closed - Updated 2025, Italian Restaurant in Fort Lauderdale, FL

About this restaurant

As you enter this quaint, European-styled "ristorante" with the clean white tablecloths, and the authentic glass lighting fixtures and wall sconces right from Italy, Gabriel Salas, the General Manager and Wine Director, warmly welcomes each guest at the door, as if they are visiting his home. Chef Giovanni Filippone, the ultra-talented chef at the one month old Ruggero's Ristorante in Ft. Lauderdale is from Palermo, Italy where he most likely started on pasta as his first solid food after graduating from a baby bottle, Chef Giovanni is able to create not only delectable rigatoni, capellini, and linguine dishes but also healthy yet exquisite and satisfying meals that don't have pasta--that's right, you won't find a noodle, penne or ziti in it. The service is impeccable (watchful without being intrusive); the Chef is very personable and visible he will come to the table in his crispy white jacket to chat, and eliminate any ingredient from a dish that you really don't like.

Permanently Closed

This restaurant is permanently closed.

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Additional information

Dining style
Casual Dining
Price
$30 and under
Cuisines
Italian
Hours of operation
Closed Sunday Monday - Thursday: 5:00pm - 10:00pm Friday - Saturday: 5:00pm - 11:00pm
Phone number
(954) 396-0930
Website
http://www.ruggerosfortlauderdale.com/
Payment options
AMEX, Discover, Mastercard, Visa
Dress code
Business Casual
Executive chef
Chef Giovanni Filippone

Location
2701 East Oakland Park Blvd, Fort Lauderdale, FL 33306
Neighborhood
Coral Ridge
Parking details
Private Lot
Additional
Bar Dining, Bar/Lounge, Beer, Cocktails, Corkage Fee, Full Bar, Happy Hour, Non-Smoking, Outdoor Smoking Area, Patio/Outdoor Dining, Private Room, Wheelchair Access, Wi-Fi available, Wine

Antipasto

Long Hot Peppers Oreganato
Stuffed with sausage and aged provolone cheese
Fresh Hand Pulled Mozzarella
Served with fire roasted sweet red peppers
Polipo E Sadano
Charred octopus, shaved fennel, orange segments and shellfish
Jumbo Lump Crab Cake
Served with mescaline greens
Crispy Chicken Livers
Served with long hot finger peppers
Clam Oreganato
Veal Spiedini
Rolled and skewered with seasoned breadcrumbs and maui onions
Sliced Tomato and Sweet Maui Onion
Served with smoked steak sauce
Lifeguard Fried Calamari or Traditional
Shrimp Venezuana Scampi
Served over grilled parmigiana
Polpetta
Meatball with fresh ricotta and back of salad

Zuppa

Bread and Garlic
Pasta Fagoli

Insalata

Classic Caesar
with fresh white anchovies
Wedge Lettuce
With crumbled gorgonzola and crispy chunks of pancetta
Insalata Di Fagioli Al Tonno
Imported tuna, white beans, grape tomato and cucumbers with sweet red onion
Fantasi Di Arance
Blood Orange, walnuts, fennel, sweet red onion and EVOO (seasonal)

Spago

Perciatelli Al Tonno
Sicilian tuna, capers, olives, garlic and plum tomatoes
Pasta Al Cartoccio
Spaghetti baked in parchment paper
Linguine Vongole
With baby clams, clam broth, olive oil and garlic
Rigatoni
With sausage and broccoli rabe
Ravioli Di Stagione
With seasonal homemade ravioli
Strozzapretti E Basilico
With fresh tomato and basil
Penne All Amatriciana
With plum tomato, parma prosciutto and sweet maui onions
Spaghetti Bolognese
Penne Siciliano
With plum tomato and crumbled hot sausage
Polipo Midollo
Fussili, tomato, octopus and bone marrow
Spaghetti Carbonaro
With parma prosciutto, reggiano parmigiano, peas, cream and coddled egg

Vitello

Veal Saltimbocca
With sage and parma prosciutto wine reduction
Cotoletta Alla Milanese
Lightly breaded veal cutlets topped with tri-color salad
Veal Rollatina
Parma prosciutto, fontina cheese and fresh mozzarella

Steakhouse

22 Oz. Cc Berkshire Frenched Pork Chop
16 Oz. Double Cut Rack of Colorado Ribs
14 Oz. Dry Aged New York Strip
20 Oz. Dry Aged Prime Rib Chop
20 Oz. Double Cut Aged New York Strip
12 Oz. Butcher Cut Filet Mignon
16 Oz. Cc Lolli Popped Veal Chop

House Specialties

36 Oz. Dry Aged Tomahawk Pork Chop and 2lb Maine Lobster
20 Oz. New Zealand Lobster Tail Cognac
Brick Oven Roasted Baby Suckling Pig for Two
Served wit roasted rosemary potatoes

Dal More

Whole Branzino
Wood oven baked, fennel, lemon and Sicilian sea salt
Lobster Fra Diavolo
Served with clams and mussels in spicy tomato sauce over linguine
Whole Maine Lobsters
Served by the pound broiled or steamed
Lobster Tail Francese
Egg battered, sauteed in lemon butter
Salmon
Wood oven roasted with seasonal vegetables
Whole Crispy Red Snapper
Angel hair pasta and black bean reduction
Pesce Al Cartoccio
Today's fresh fish selection cooked in parchment with herbs and vegetables
Shrimp Francese or Scampi
Served with a side of Rizotto

Sides

Garlic Mash Potatoes
Sauteed Spinach
Long Hot Finger Peppers
Mashed Sweet Potatoes
Broccoli Rabe
Escarole with Olives and Pine Nuts
Creamed Spinach
Asparagus Parmigiano
Brussel Sprouts

Ruggero's Ristorante - Permanently Closed

About this restaurant

Permanently Closed

There’s more to explore

Additional information

Antipasto

Long Hot Peppers Oreganato

Fresh Hand Pulled Mozzarella

Polipo E Sadano

Jumbo Lump Crab Cake

Crispy Chicken Livers

Clam Oreganato

Veal Spiedini

Sliced Tomato and Sweet Maui Onion

Lifeguard Fried Calamari or Traditional

Shrimp Venezuana Scampi

Polpetta

Zuppa

Bread and Garlic

Pasta Fagoli

Insalata

Classic Caesar

Wedge Lettuce

Insalata Di Fagioli Al Tonno

Fantasi Di Arance

Spago

Perciatelli Al Tonno

Pasta Al Cartoccio

Linguine Vongole

Rigatoni

Ravioli Di Stagione

Strozzapretti E Basilico

Penne All Amatriciana

Spaghetti Bolognese

Penne Siciliano

Polipo Midollo

Spaghetti Carbonaro

Vitello

Veal Saltimbocca

Cotoletta Alla Milanese

Veal Rollatina

Steakhouse

22 Oz. Cc Berkshire Frenched Pork Chop

16 Oz. Double Cut Rack of Colorado Ribs

14 Oz. Dry Aged New York Strip

20 Oz. Dry Aged Prime Rib Chop

20 Oz. Double Cut Aged New York Strip

12 Oz. Butcher Cut Filet Mignon

16 Oz. Cc Lolli Popped Veal Chop

House Specialties

36 Oz. Dry Aged Tomahawk Pork Chop and 2lb Maine Lobster

20 Oz. New Zealand Lobster Tail Cognac

Brick Oven Roasted Baby Suckling Pig for Two

Dal More

Whole Branzino

Lobster Fra Diavolo

Whole Maine Lobsters

Lobster Tail Francese

Salmon

Whole Crispy Red Snapper

Pesce Al Cartoccio

Shrimp Francese or Scampi

Sides

Garlic Mash Potatoes

Sauteed Spinach

Long Hot Finger Peppers

Mashed Sweet Potatoes

Broccoli Rabe

Escarole with Olives and Pine Nuts

Creamed Spinach

Asparagus Parmigiano

Brussel Sprouts

Permanently Closed

Additional information