Mangia Mi News

Due to the current pandemic regulations, Mangia Mi will be open for outdoor dining only on days without rain. In addition, we will be doing take-out 7 days a week from 4 to 8 pm. We are extremely thankful for our community and your support.

Mangia Mi is now taking orders online! Select what you want, when you want it and it'll be waiting for you hot and ready to go!

 

Mangia Mi Reviews

Diablo Magazine, July, 2012

Sara Hare

"Here is the bottom line on Mangia Mi: No meal is over eighteen dollars with the exception of some large pizzas. All of the bottles of wine are spectacular and priced right, with most the assortment less that $60 a bottle. With the help of Chef, Chris Wilhelm, Peter and Jenny have built a space that encourages comfortable, quality food at great prices. They strive to build repeat customers and establish regulars. The casual atmosphere lends itself to true family dining. We were seated next to a family where the mom had ordered the lasagna so naturally we asked her what she thought. She had no idea we were reviewing the restaurant and said hands down, it was some of the best lasagna she's ever had. This is the essence of Mangia Mi".

 

ALIVE, March 5, 2010

Marissa Sullivan, Anthony Bisagno

"With the help of Chef, Chris Wilhelm, Peter and Jill have built a space that encourages comfortable, quality food at great prices. They strive to build repeat customers and establish regulars. The casual atmosphere lends itself to true family dining. We were seated next to a family where the mom had ordered the lasagna so naturally we asked her what she thought. She had no idea we were reviewing the restaurant and said hands down, it was some of the best lasagna she's ever had. This is the essence of Mangia Mi".

 

Contra Cost Times, June 23, 2009
Chrissa Ventrelle

"The evening's winner was the Lasagna di Carne ($12). It's made with fresh pasta, loads of mozzarella, Bolognese sauce and a layer of béchamel all of which ooze freely over the plate. I'd been feeling lasagna burnout lately, but this dish reminded me how completely satisfying this classic can be.

 

Almost as memorable was the Melanzana Parmigiana ($12), a hearty stack of thinly sliced, breaded eggplant rounds. We loved the flavor but wished both the lasagna and the eggplant had arrived hotter. Other entree options were a Chicken Breast, Citrus-marinated Shrimp and a Stuffed Bell Pepper.

 

For a side, the simple sauteed spinach ($5) is a must-try, as it shows how just a little garlic and olive oil make this green so tasty. For dessert, we were lured in by fresh strawberries and a bread-like shortcake ($6), which came with a generous dollop of homemade whipped cream.

Though the restaurant was busy, our server never rushed us and graciously adjusted to our relaxed pace. We left content".

 

Danville Life, June, 2009
Monica Lander

(Excerpt) "Owner and Chef Peter Cedolini opened the doors of his Italian restaurant in December 2008 and immediately delighted his customers by offering his homemade pastas, sauces and traditional Italian fare in a casual and trendy sit-down bistro style.

He is now taking advantage of not one but two entrances to his bistro with relaxed outdoor seating that is essentially doubles the size of his restaurant come the warm weather. Cedolini calls the unique location of his Mangia-Mi "a blessing" in that it sits off Hartz Avenue down a long driveway just south of Danville Veterans Center. Tables and chairs furnish this entrance. A second entrance from the Front Street public parking area also greats customers with more outdoor seating. "We've done very well for ourselves," says Cedolini of his young restaurant. "What is amazing is that about 75 percent of our business is repeat customers. We're becoming a local favorite," he adds, "where we know everyone's name."

 

Bay Area News Group Food & Wine, January, 2009
Lynn Carey

(Excerpt) "That gnocchi is one of the chef's specialties ("very light and delicate, but you can still taste the potato") as is his grandma's meatloaf and his lasagna, which is his own secret recipe. All he'll say is that it's ground-beef-based; he's sensitive to customers who steer clear of pork and veal."

 

Bour Town Monthly, June, 2009
Janet Fazio

(Excerpt) "The media keeps saying we are in the middle of a recession, but there is no evidence of that during a busy Tuesday evening at Mangia Mi where my table watched patrons come and go. A handful of paintings add flair to the restaurant's understated color palette. Non traditional glassware and a large sweeping bar lend itself well to the restaurant's casual, trendy atmosphere. Portions at Mangia Mi are large and easily suitable for sharing. Our dinner for two, including one salad, one pasta, two entrees, one dessert and a bottle of wine left us with two carry out bags for the next day's lunch."