Haven't seen any comments on Ovenella in Boca.
Bill Citara had a brief write-up when they opened... but not really a review
"An oak-fired oven turns out pizzas either red (roasted chicken, catupiry cheese, tomato sauce and mozzarella) or white (gravlax with lemon-chive crème fraiche, asparagus, brie and capers), while pastas can be as simple as whole grain spaghetti with red and yellow tomatoes, arugula, pepperonata, garlic and olive oil or as elegant as lobster and crab ravioli with jumbo lump crab sauce and wilted spinach."
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