We’ve known about Sicilian Oven for years, thanks to their multiple locations. We previously visited the Coral Springs location and, while enjoyable, it wasn’t memorable enough to become a regular spot for us. Recently, we moved to Pompano and have been exploring the NY/American-Italian restaurants in the area, with more misses than hits.

When we walked into Sicilian Oven, we were pleased to see it bustling. Many restaurants are struggling, so it’s refreshing to see a local place packed. The decor is late 2010’s modern: dark woods, stacked stone, RGB LED lights, chalkboard special boards, and servers dressed in all black. It’s a classic look that strikes a balance between comfort and casual.

We were seated immediately at one of the last available tables, which is both lucky and uncommon in South Florida at 8 pm on a random Wednesday in June. With the snowbirds gone, out-of-season restaurants hurt from late May to early September, and it says a lot about the meal we were about to thoroughly enjoy. The hostess asked if our table, located near the server/to-go station, was okay. We didn’t mind. Some people are particular about their seating, but unless there’s an extreme circumstance, we rarely ask to be relocated. We’re there to eat, not to check in for the night.

The menu, while simple in concept, could be clearer (as seen on their website) to indicate what’s a sandwich, an entree, or an appetizer. Everything is around the same price, but portion sizes vary, which can lead to confusion. However, this is where the complaints end and the praise begins.

Our server Val was a sweetheart. Upbeat and friendly, she helped us navigate the menu when we needed a few extra minutes. We decided to “do as they do” and order food to share, which I recommend doing with friends and family to rediscover the people in your life.

Now, on to the food. We started with the Cervellata & Broccoli Rabe (Sausage & Broccoli Rabe), which had perfectly al dente broccoli rabe, sliced garlic, olive oil, sliced cherry peppers, and Cervellata rope sausage. Val warned us it was spicy, but it wasn’t for us. If you’re averse to spice, just pawn the cherry peppers off to the table next to you or take them off the plate and stare at them—they know what they did. A star was removed because it didn’t come with the shaved Parmigiano Reggiano as pictured on their website—4 of 5 stars.

Next, the Pollo Parmigiana Reggiano (Chicken Parmigiana). You get four pieces of crispy chicken cutlet, fresh pomodoro sauce, melted mozzarella, and grated Romano cheese. The chicken was tender and fried perfectly, crispy without being greasy. The sauce was naturally bright. It was one of the best Chicken Parmigianas I’ve had in a long time—5 of 5 stars.

The last dish we shared was the Eggplant Parmigiana Reggiano (Eggplant Parmigiana), which consisted of thinly sliced peeled eggplant in fresh pomodoro sauce with melted mozzarella. It was everything I hoped for. Eggplant is often messed up, but they got it right. It’s sliced thin so that once baked, it melts in your mouth. It’s a light yet filling dish—5 of 5 stars.

We didn’t have room for dessert, but Val told us to try her favorite, the warm carrot cake. Next time.

Additionally, the pizzas, salads, and antipastos we saw coming out of the kitchen looked absolutely delicious. We will have to work our way through the menu.

Our server Val, as mentioned earlier, was helpful, efficient, and informative. We enjoyed her candor and will request her again the next time we return—5 of 5 stars. Overall, Sicilian Kitchen impressed us so much that we’ll be back. Maybe tomorrow—5 of 5 stars.