Dining Guide: May 3, 2013 by Anton Community Newspapers

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

Meet The Chef BY LAURIE WILSON

EDITORIAL@ANTONNEWS.COM A slice of Sicily meets Long Island’s North Shore at Sotto Luna, with classic dishes even your Italian grandmother would give a two-cheek kiss of approval. Another thing your nonna might tell you is that first impressions count. From the start, the attractive, open-kitchen Sotto Luna will win you over with warm, crusty peasant bread and homemade breadsticks dripping with garlic butter before you even glance at the expansive, mouthwatering menu (think tender baked clams, penne with portobello mushrooms in a creamy mascarpone red sauce, a giant veal chop). Wait, you want a thin crust brick oven pizza? You got it. Le Pizze menu features specialties like Pizza al Scampi e Broccoli (shrimp, garlic, mozzarella cheese, and broccoli) and Pizza Romana (artichoke hearts, spinach, goat cheese and mozzarella cheese.) Of course, the secret ingredient at any restaurant, especially at this two-decade-old Roslyn Heights landmark restaurant, is the chef. Sotto Luna’s chef, Carlo Lanza, also happens to be the restaurant’s owner. Here, meet Chef Lanza, who dishes with us about the five ingredients every home chef should have, his love for pasta and the people he loves to cook for. Bonus: Chef Lanza also shares his favorite recipe.

Photo by Steve Toscano

Chef Carlo Lanza, just a few feet away from his favorite place: His kitchen. Sotto Luna is located at 367 Willis Ave., Roslyn Heights. Give them a call at 516-621-2112.

see CHEF on page 20

96312

516.944.7900 | 10 Matinecock Avenue | Port Washington, New York | at the manhasset bay marina | visit us online at www.LaMottas.net

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

Think Small

Photos by Lyn Dobrin

Waiter William Landron at The Brass Rail.

At these restaurants, only the dinnerware is downsized BY LYN DOBRIN

EDITORIAL@ANTONNEWS.COM Good things come in small packages, they say, and delicious food can come on small plates, as I found out during my exploration of local restaurants that have embraced the “small plates” concept. And, sometimes you find an exquisite dish that will haunt you in your dreams, like the foie gras I was served at Lola in Great Neck. More about that later. Small plate dining is great when you can’t decide on a particular dish, when you want to try something new, and when you’re socializing with a group and are willing to share. Unlike appetizers, which are intended to whet the appetite for the meal to come, small plates are the meal. Although the Spanish think they invented the concept with tapas, says Carlos Roman, the owner/chef of Vinoco in Mineola, he thinks we owe it all to the Greeks with their

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see SMALL on page 6

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mezes. Picture Socrates discussing philosophy while nibbling on green olives and stuffed grape leaves. Small plate dining has been around for a long time. At Vinoco, Roman grabs his inspiration from all places — his native Peru, the Caribbean, Greece, Asia and Spain — seeking to unite salty, sweet, bitter and acid in his imaginative tapas. “I’m playing with flavors,” he says. His flat bread is a perfect example, featuring Serrano ham, figs, caramelized onion, Asiago cheese and toasted almonds. Vinoco’s combination of smoky pepperoni, shrimp, mango, smoky paprika and tempura flakes are good served as a quesadilla or with lettuce wraps. Seafood lovers can appreciate the small plates offerings at The Brass Rail in Locust Valley. Four plump shrimps came with creamy grits in a lemon cream sauce with tasso ham,

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

SMALL from page 4 the tuna tartar was served with crispy tortilla on top and dollops of guacamole and a swirl of spicy aioli. On the meat side is lamb chops Wu-style — four chops with a honey BBQ sauce. The Brass Rail is sometimes described as a gastropub, a bar/restaurant serving high-end food. The spectacular bar was made in the 1880s for a restaurant in Manhattan. It was dismantled during Prohibition, and found its way to a tavern in New Jersey; eventually landing here. Now it’s time to talk about Lola’s foie gras. On their very extensive tapas menu (31 choices plus specials) the torchon of foie gras is described as “very special.” It arrived on a rectangular white plate with a stunning arrangement of the foie gras and a multitude of ingredients. It tasted as good as it looked. Certainly the foie gras should stand out; chef/owner Michael Ginor is the co-founder of the award-winning Hudson Valley Foie Gras. This was not my grandma’s chopped liver, as delicious as hers was. The ultra-creamy foie gras was served with a fig glaze, freeze-dried rhubarb, rhubarb mousseline, pickled plum, duck prosciutto and a homemade brioche. I’m not going describe

it — just go and try it, as well as any of the other 30-plus choices. Other restaurants offering small plates that have been written about in these pages and are worth a visit are Mitch and Toni’s in Albertson, Lula Trattoria in Mineola and MP Taverna in Roslyn. Mitch and Toni’s has a “Things to Share” section on the dinner menu that includes skillet meatballs, fish and chips and falafel. The sliders are made with sweet and sour brisket, and the wings can come with asian or chipotle BBQ sauce. Lula encourages small plate dining with long tables that can accommodate groups. The small plate items have a decided Italian slant, such as porcini risotto cake with Parmesan custard, clams oreganata and an unusual item — roasted bone marrow with red onion jam horseradish. You can also make a meal of the cheeses and cured meats. Finally, at MP Taverna we return to where it all began — Greece — and order meze: Cypriot lamb sausage with yogurt and pita, octopus with Mediterranean chickpea salad, barrel-aged feta and meatballs with olives in a tomato sauce. Wherever you go, bring along friends and raise a glass to good food. And don’t forget to share.

a m r a Þ a L

Vinoco lettuce wraps.

The Brass Rail shrimp and grits.

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Foie gras at Lola is, well, amazing.

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

A Polished Gem In Melville BY CHRISTINE RUSSO

EDITORIAL@ANTONNEWS.COM Tom Schaudel, with his purple bandana and long white hair falling over the sides, looks more like a rock star than the owner of an upscale restaurant. But he is the owner and head chef at Jewel in Melville. This sparkling gem is located just off Route 110 amidst the rows of Melville’s monotonous corporate buildings. The building in which Jewel is set is actually dubbed “The Jewel of 110,” hence its name. A Carle Place native, Schaudel is no newcomer to the Long Island restaurant scene. He and partners own five others, including Coolfish in Syosset. “When I was younger, I wanted a small place to do my craft,” the restaurateur said, walking through Jewel’s spacious, glistening dining room. Not only is this restaurant large, but it also lives large. Upon entering, guests are greeted by water sleekly gliding down a beautifully tiled wall behind the main bar.

Photos by Christine Russo

Glass “bubbles” rise to the ceiling as though from multi-colored champagne.

see GEM on page 10

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

GEM from page 8 A runway surrounded by small water fountains glowing with multicolored lights provides the path in. Schaudel calls his design team, Karen and Sharon Dellago, the “talent behind this.” Beige, brown and white bulbs or “bubbles,” as Schaudel calls them, hang like new-age chandeliers over the dining tables. Upside-down lamps cast a nice glow, adding to the smooth atmosphere. Schaudel calls Jewel “more feminine” than some of his other restaurants. While the downstairs alone holds up to 175 diners, Jewel doesn’t feel overly spacious. Schaudel said he didn’t want that section of the restaurant to be the equivalent of “Siberia” when it’s not packed. To balance the open spaces, Jewel also offers smaller dining areas, such as the Chef’s Room, an intimate setting for 10. Other rooms, such as the “Starlight Room,” are sectioned off from the main dining room by glass walls lined with wine bottles. Schaudel facetiously calls the wall “a bad habit turned into a magnificent piece.” As a wine enthusiast, Schaudel said he tastes up to 3,000 wines a year. “Apparently it’s a problem,” he joked. There are nearly 300 bottles on the wine list, many of them from Long Island.

The bar area is lit by whimsical upside-down lamps.

see GEM on page 12

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

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2 Locations

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

GEM from page 10 Schaudel’s sense of humor has found its way into the landscape of the restaurant as well. The sophistication of Jewel is juxtaposed with the cleverness that awaits men in the restroom. The wall, where the urinals are located, is covered with a huge picture of photographers with big cameras whose lightbulbs flash and snap “pictures” as a person stands in front of it. Yet another distinctive feature is Jewel’s dedication to Long Island products. “It’s a Long Island restaurant by Long Islanders, for Long Islanders,” Schaudel said. Jewel buys from farms and wineries out east as much as possible. Items like the “Smashed North Fork Potatoes” or the “Green Salad’s” Satur Farm heirloom tomatoes are just some of the locally grown items on the menu. The menu at Jewel changes seasonally. Schaudel said he loves going to other restaurants to be inspired. “It’s fun to see how others run their restaurants.” “I haven’t eaten at home since 1967. I don’t want to cook when I’m home. I’m most comfortable when I’m in a restaurant. I’m just at home.” Despite his love for what he does, Schaudel acknowledges that running restaurants can be an enormous undertaking. He calls being a chef

The polish is on everything from chairs to the door frames.

a “pirates life” and jokes that he’s a “37-year overnight success.” “It’s nuts, but it’s fun nuts.” “Restaurants are like kids,” he said. “They take turns being your favorite.” And which is his favorite at the moment? “Whichever one isn’t

driving me crazy,” the head chef answered. “Jewel is the cutest because it’s the newest. It’s like an infant. It needs the most attention.” And special attention is what sets Jewel apart from other restaurants on the island, according to Schaudel.

He said his team puts a lot of “effort and energy” into their restaurant and that “there is no other place like it.” Jewel is at 400 Broad Hollow Rd, in Melville. The phone number is 631-755-5777. The website is www.jewelrestaurantli.com.

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

Think Globally, Eat Locally BY LYN DOBRIN

EDITORIAL@ANTONNEWS.COM Looking for a new dining experience? Go international. In this area, you can travel the culinary globe by driving just minutes from home. Here are some dishes to try.

Grilled Whole Branzino at Ayhan’s Fish Kebab, Port Washington Was there anyone else serving whole fish here when Ayhan arrived on Long Island 33 years ago to begin his Mediterranean food empire? Perhaps, but it was never the magnitude of the amount of whole fish that is now sold in seven of his restaurants, with flaky, white Mediterranean branzino the most popular.The fish is prepared they way it would have been in Ayhan’s homeland of Cyprus. The whole fish is basted with olive oil and lemon, and rubbed with oregano, salt, pepper, then seared over a high open flame. The outside is crisp and the meat inside is juicy and moist. 286 Main St., Port Washington; 516-883-1515.

Photo by Tab Hauser

Ayhan (l) gets a hand showing off the Grilled Whole Branzino.

see GLOBALLY on page 14

MOTHER’S DAY May 12, 2013 12-5:30pm

Special Complete Dinner Menu Reservations Required

BRUNCH BUFFET 11am-2pm Adults $45 ++ Children $20 ++ Unlimited Mimosas, Bloody Marys and Screwdrivers

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214 Jericho Turnpike, New Hyde Park 11040 516.354.7797 • www.brasserie214.com

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

A taste of the bitterballen will take you to the Low Countries.

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Bitterballen at Brasserie 214, New Hyde Park Octopus at MP Taverna, Roslyn

GLOBALLY from page 13

96160

If you’ve been wanting to try octopus, a staple in Mediterranean cuisine, MP Taverna is where you should go. Their octopus appetizer is prepared to perfection by Chef Peter Kontomanolis. The octopus is braised for two hours in red wine, bay leaf, onions and garlic and then charred on the grill, making it tender inside and crisp and crunchy on the outside. The warm octopus is presented on a salad of chickpeas, black-eyed peas, tomatoes, and basil, mint and thyme, on top of a bed of yogurt. All these flavors and textures work very well with the char from the grill. 1363 Old Northern Blvd., Roslyn; 516-686-6486.

In Holland and Belgium, bitterballen is an appetizer that you’ll find in any bar or restaurant. Brasserie 214’s bitterballen is ground veal mixed with onions and spices. The meat is browned, then onions, butter, flour, beef broth and spices such as allspice are added — this cooks together into a creamy mixture. The cooked meat is refrigerated until cold and then scooped to make balls coated with egg and breadcrumbs and put back in the fridge. When ordered, the bitterballen are fried until golden brown and served with a bold Dijon mustard — this goes great with a cold Belgian beer. 214 Jericho Turnpike, New Hyde Park; 516-354-7797.

see GLOBALLY on page 15

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

GLOBALLY from page 14

Somagh at Azerbaijan Grill, Westbury

Somagh is great on everything. Well, almost everything.

At Azerbaijan Grill, on each table, along with the salt and pepper, is a shaker with a red powder called somagh. Somagh is the dried crushed berries of the sumac bush and is a popular condiment in regional cooking. “Have it on anything,” encourages owner Saeed Sheiklar, who says that somagh helps to reduce cholesterol, a claim somewhat supported by research conducted in Canada. Sprinkle it on the restaurant’s vegetable moussaka; unlike Greek moussaka, it is made without cheese but is still creamy. The sliced vegetables — eggplant, potatoes, zucchini and pepper — are cooked individually and then combined with a basil tomato sauce and baked. 1610 Old Country Road, Westbury; 516-228-0001.

Izote and Loroco at La Casa Latina, Westbury Chef/owner Roberto Herara, originally from El Salvador, features Central American dishes as at La Casa Latina. Order the panseared red snapper. It arrives on a

see GLOBALLY on page 16

Happy Mothers Day MAY 12 Brunch

3-course Menu with Drink 12:00 noon to 4:00 pm • $26.50 per person Tax & gratuity not included

Prix Fixe Dinner

4:30 pm to 10:00 pm • $36.50 per person Tax & gratuity not included

Regular menu is also available Reservations: 516-829-8883 or elainesbistro@aol.com 96386

Elaine’s

asian bistro & grill

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

GLOBALLY from page 15 bed of rice, beans, stewed grape tomatoes, and includes two edible Central American flowers — izote (the national flower of El Salvador) and loroco, a tropical plant, which, in the indigenous language means “edible herb.” 611 Old Country Rd., Westbury; 516-280-7795.

Bibimbap at Jane Cafe, Mineola Bibimbap is a one-pot Korean meal, full of favor and textures. A heated stone pot is brought to the table filled with rice, vegetables, beef and a special hot bean paste sauce; it is topped with a poached egg and sprinkled with sesame seeds. When all is mixed together at the table the egg blends with the other ingredients and cooks further. A special treat is the crust of crispy rice that forms at the bottom of the pot when the cooked rice is placed in sizzling sesame oil. 92 Main Street, Mineola; 516-742-0031.

Tosta Mista at Bakers of All Nations, Mineola Tosta Mista, a grilled cheese sandwich consumed at all times, night and day, in Portugal, can be enjoyed on Long Island at Bakers of All Nations. The bread is either a soft roll or sliced white bread, baked on the premises,

and the filling is an Edam-like Portuguese cheese called Flamengo, and a slice of ham. Paula Rego, co-owner of the bakery, recommends cappuccino with this. 54 E. Jericho Turnpike, Mineola; 516-294-4034.

Photo by Steve Toscano

Bibimbap is a one-pot Korean meal in heated stone pot, at Jane Cafe, Mineola

Mango Sticky Rice at Sri Pra Phai, Williston Park Mango sticky rice dessert is seasonal and not always on the menu at Sri Pra Phai, but if it is, it’s worth a trip to this Thai restaurant. Called khao niaow ma muang, the dessert brings together warm sticky rice, slices of fresh juicy mango and a coconut sauce. This simple dish is so delicious that it can become a craving. 280 Hillside Ave., Williston Park; 516-280-3779.

Uthappam at House of Dosa, Hicksville Uthappam, a South Indian specialty, is made from rice and lentil flour. It looks like a thin omelet or small pizza and it comes plain or with additions of hot pepper, peas, onion, tomatoes, chilies or coriander cooked into the batter. How spicy your uthappam is depends on the type you order — you can go from plain uthappam to jalapeno tomato gunpowder uthappam. 416 S. Broadway, Hicksville; 516-938-7517.

see GLOBALLY on page 17

avenport ress P D A Mineola Landmark...

Photo by Steve Toscano

Yes, that is an egg atop the bibimbap.

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Photo by Tab Hauser

The branzino on the grill with a little olive oil, at Ayhan’s in Port Washington.

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

GLOBALLY from page 17

Crepes at Fresco Crêperie & Café, Williston Park The crepes, which are made fresh for each order on a traditional cast-iron griddle (you can peak over the counter and watch them being made), are very light and have a wonderful taste, even without the fillings. Savory filling choices include Gruyere cheese and ham, mixed vegetables with ricotta, and a country style crepe with ground sausage, potato, caramelized onion and cheddar cheese. The “classic” sweet crepe contains just sugar, butter and cinnamon, while others can be made with fruit preserves, Nutella and fresh fruit. To top it off, chocolate or vanilla ice cream can be included. 72 Hillside Ave., Williston Park; 516-280-6630.

Passion Roll at Haiku Asian Bistro, Woodbury Want to bring a smile to her face? Or a tingle to his lips? Order the Passion Roll at Haiku Asian Bistro. Dishes from Vietnam, China, Malaysia, Thailand and Japan are offered on Haiku’s pan-Asian menu. From the Chef’s Special Rolls, I

chose the Passion Roll, described as containing spicy tuna, salmon, yellow tail, caviar and avocado inside and tuna and spicy mayo outside. A vivid arrangement of five sushi “hearts” arrived, each daubed with the spicy mayo. It was as good as it looked, with that mixture of tastes and textures that makes for delicious sushi. 8025 Jericho Turnpike, Woodbury; 516-584-6782.

With crepes, it’s both what’s inside and outside that counts.

Factoids Geography lesson: Azerbaijan is located at the crossroads of western Asian and Eastern Europe, bordered by the Caspian Sea, Russia, Georgia, Armenia, Turkey and Iran. Bibimbap means “mixed rice.” Edible flowers were popular in the Victorian era, especially as parts of salads. Everyone loves pancakes — Mexican tortillas, Indian dosas, Ethiopian injera, Hungarian palachinka, Russian blini. Crepes originated from Brittany, a region in the northwestern France.

Mother’s Day BRUNCH

Branzino moved into pop culture in The Amazing Spider-Man when Peter and Gwen bandy about the word during their first date.

JOIN US FOR

Mother’s Day • Sunday, May 12 • 11:30am - 4pm SALADS

PANINI’S

• Grilled Salmon Bruschetta Over Baby Arugula • Italian Tuna, Mesculine, Olives and Tomato

• Italian Tuna, Arugula, Olives & Red Onion • Prosciutto, Egg & Cheese • Chicken, Portobello, Arugula & Olive Paste

FRITTATA & EGGS

FAVORITES

• Peppers, Onion and Potato • Cherry Tomato, Asparagus and Fontina • Spinach, Mushrooms and Goat Cheese • Tomato, Basil and Mozzarella • Ham & American Cheese • Eggs Benedict • Eggs Florentine • Grilled Steak & Eggs

• Eggs in Purgatory • Eggs (Any Style) & Steak Fries • Nutella French Toast

BEVERAGES

BRICK OVEN FLATBREAD

• Margarita • Bacon, Egg & Cheese • Arugula, Cherry Tomato and Parmesan

• Mimosa • Espresso • Coffee & Tea • Cappuccino, Latte or Americano • Apple, Orange, Grapefruit or Cranberry Juice

RESERVATIONS HONORED

39 Old Country Road, Carle Place (Located in the Country Glen Center) 516-248-2676 • www.LouiesPizzeria.com

96177

Lunch • Dinner • Catering • Pasta Nights • Daily Specials

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

Photos by Steve Toscano

Sandwiches are served to Maria Dobrin (l) and Kori Schroeder.

Coming to tea knows no age limit, as these youngsters prove.

Afternoon Tea At The Garden City Hotel BY LYN DOBRIN

EDITORIAL@ANTONNEWS.COM

96411

We joined lots of ladies enjoying afternoon tea at the Garden City Hotel recently. There was the occasional man, probably earning points for participating in an event that women love — I think afternoon tea brings us back to what we imagine was a more genteel time although I suspect that most of us would have been slaving away in the kitchen, rather than dining on lace doilies, but we can pretend. So we gather our girlfriends (or

in my case, my daughter and daughter-in-law) and head off to an afternoon of play-acting and delicate food. Afternoon tea is often mistakenly called high tea, probably because “high” is associated with elevated social status. But back in the 1800s, afternoon tea was a practice of all levels of British society — the larger the income, the more luxurious the ingredients. High tea is the working class’s evening meal, typically eaten between 5 and 7 p.m.

see TEA on page 19

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

TEA from page 18 At the Garden City Hotel The Traditional Tea consists of an assortment of tasty sandwiches such as salmon on pumpernickel with horseradish cream and pickled red onion and thinly sliced roast beef on rye. Of course, there is a cucumber sandwich; at the Garden City Hotel it is served on whole wheat bread with mint. Fresh scones come with thick Devonshire cream (aka clotted cream) and there are assorted tea breads and pastries. The sandwiches and sweets are served on a three-tiered platter. To elevate The Traditional Tea to The Royal Tea, add a glass of prosecco and fresh strawberries with crème chantilly (whipped cream). And for something different, there is The Chocolate Tea with Callebaut hot chocolate, chocolate almond croissants, assorted chocolates and truffles as well as many of the items in the traditional tea. Certainly there is an array of tea, including English Breakfast, Earl Grey, Darjeeling and Formosa Oolong, plus caffeine free Egyptian Chamomile and French Verveine. A special treat is bold African black tea, purchased from Ajiri Tea, a charity that benefits women and orphans in Kenya, where the tea is grown. Afternoon tea is served on Saturdays from 2 to 5 pm. There is live violin music.

What would tea be without violin music?

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

Chops Done Right Yes, you can get restaurant-style chops at home BY JUSTIN HOPPER

EDITORIAL@ANTONNEWS.COM

Just like chef makes: Grilled pork chops with basil-garlic rub.

When dining out, how often do you order pork chops? Rarely, we’ll bet. It’s not because the chefs don’t prepare this cut in wonderfully creative ways. It’s just that you are so used to homecooked chops that are uninspired and boring. To prove that you can get restaurant-style pork chops at home, we enlisted a pro who knows a thing or two about chops — Grand Champion of the popular cooking competition, “Chopped” and recent winner of “Iron Chef America — Chef Madison Cowan. Boasting stints cooking in London, Jamaica, Detroit and even for the U.S. Coast Guard, the worldly chef is known for blending diverse inspirations from around the globe. And one of his favorite constants is the pork chop.

see CHOPS on page 20

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or foods that every home cook should have in their pantry? • Where are you from? The five ingredients I’d recommend I was raised in Sicily. for home pantries are the following: • What inspired you to become a a good olive oil, a chunk of cheese for chef? grating, fresh ground pepper, breadGrowing up in Sicily, I was exposed crumbs, basil and parsley. to great homemade cooking. The best • Who is the one person you’d love part was that everything was always fresh to cook for? at our house. All of our veggies were I love to cook for my family. And generally picked right from the garden. I love that we always gather at meal • How long have you been at Sotto times. I cook whatever they request. Luna? • Please share a recipe for one of I have been the chef at Sotto Luna for your favorite dishes or sauces. 20-plus years. My favorite recipe is for Chicken • What is your training/cooking Scarpariello, a classic Sicilian dish. background? Here is the recipe: I have been working in the restaurant Whole chicken business from the young age of 16 years Veal sausage old. And since then I have traveled the ¼ cup of chicken consomme world looking for new ideas to inspire Touch of brown sauce my cooking. Garlic • What is your favorite dish? Rosemary I do not have one favorite. But I do Lemon love great pasta, as well as whole, fresh Salt and pepper fish and all green, fresh vegetables, 1. Preheat the oven to 450 degrees. sautéed with garlic and tomato. 2. Cut up the chicken and slice the veal. • Do you have a favorite cookbook? 3. In a pan, saute the garlic, rosemary, I never use a cookbook and I don’t lemon, salt and pepper in olive oil. have any favorites. 4. Brown the chicken in the saute pan with garlic mix. • What is your favorite place to 5. Place the chicken and veal sausage eat locally (other than Sotto Luna, of in an oven-proof dish. Add the garlic course)? I’d have to say that my favorite place mixture from saute pan. Add the consomme and splash of brown sauce. to eat is in my own kitchen. 6. Bake for 25 to 30 minutes. • Can you suggest five ingredients

CHEF from page 3

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

CHOPS from page 20 “When it comes to versatility, it’s hard to beat pork chops,” said Cowan, who also stars in the new television show, “No Kitchen Required.” “I’m a firm believer that chops are a great cut to inspire a bit more creativity in the kitchen. It’s ideal to keep a couple go-to chop recipes in your back pocket, but why not spread your culinary wings and try a new flavor combination or technique? I find that experimenting in the kitchen can be a revelation, often leading to new family favorites.” Cowan said the best way to start getting creative with pork chops is to change up the preparation method. For example, try stuffing a whole chop with savory fillings or slicing and cubing it to use as an ingredient in a less traditional recipe. Or, try a new type of chop. For example: • Bone-in Rib Chops. When sliced thick, a large eye of loin meat make these the perfect chop for stuffing. • Top Loin Chops. Also called Center Cut Chops or America’s Cut (when sliced to 1 1/4” thickness), these boneless chops are meaty and lean. • Blade Chops. One of the well-marbled of pork chop cuts, these are often butterflied and called “Pork Loin Country-Style Ribs. New varieties, techniques and flavors are inspired ways to jazz up your meal routine, but what’s Cowan’s number one tip for dishing up irresistible pork? “Don’t overcook it!” he said. The key to juicy, tender and flavorful chops is to cook them to the USDA-recommended temperature of 145 degrees F, followed by a three-minute rest.

Think different: Grilled pork chops with chorizo, dates and manchego stuffing.

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516-493-9797 CALL FOR DAILY SPECIALS! EAT IN/TAKE OUT Hours: Mon. - Fri. 11am - 9pm • Sat. 9am - 9pm Be sure to visit our Manhattan location DELTA GRILL 700 9th Ave. at 48 St. • www.TheDeltaGrill.com

Owned by Jo (A Mineola Re an Gallo sident) and Tom Sulliva The Delta Gr n (NYC) who also own ill for 15 years. restaurant in Manhatt an A executive ch Louisiana-style restaura ef nt of Louisiana. is Bobby Bouyer, a nativ , is e & Barbeque, also the chef at Biscuits Southern BB so although Biscuits is Q restaurant a , there are m traditional Lo any uisi Creole items ana Cajun and on Biscuits’ menu! 96347

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

TOSCANINI

Grilled fish is also the go-to food when dining out. What’s not to like?

RISTORANTE ITALIANO

15% OFF DINNER

Minimum 2 people • Maximum 6 people • Sunday - Friday Not valid on Calendar holidays • Cash Only Exp 5/9/13

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179 Main Street • Port Washington (516)944-0755

O PE N 7 DAYS

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Mother’s Day Specials on Our Board MOTHER’S DAY RESERVATIONS ACCEPTED

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695

+ Tax

BY JUSTIN HOPPER

EDITORIAL@ANTONNEWS.COM

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621-2143/621-9683

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Good And Good For You

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You can eat out and eat healthy, too. It’s not difficult. And to show you how it’s possible — even easy — we asked the experts at the American Heart Association for some advice. The first point, of course, is to understand that many restaurants offer delicious meals that are low in saturated fat, trans fat and cholesterol. That’s good news for your health because a diet high in saturated, trans fats and cholesterol raises blood cholesterol. High blood cholesterol is a major risk factor for heart disease, and it’s also a risk factor for stroke.

Don’t be shy about making special requests. Most foods on most menus will probably fit into a heart-healthy diet if prepared with low-fat ingredients and less salt. Ask your server if the kitchen can alter preparations to meet your needs, or call ahead before you choose your restaurant. If your food isn’t prepared as you requested, send it back. Equally important is the portion size. Help control your weight by asking for smaller portions, sharing entrees with a companion, or putting half of your meal in a to-go box to enjoy another time. Here are some tips to help you order smarter and healthier no matter what kind of cuisine is on the menu:

see GOOD on page 23

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 3, 2013

Forget the big, heavy desserts. Sorbet and fresh fruit are the health-smart choices. La Piccola Liguria is Proud to Announce Our 23 Year Anniversary at the same location, under the same management. We strive to always upgrade and expand our unique daily specials for your culinary enjoyment! At this time, we would like to thank all our Patrons and the people of Port Washington and surrounding areas for their many years of support and wonderful memories for without you we would not be successful.

WE ARE NOW OFFERING PRIX-FIXE LUNCH FOR $ 00

! y a D r’s e h t o M y p p a H re of leasu p e h ! e us t years ill giv e next 23 w t u o emen or th ope y anag ! M We h ving you f e h a t ser iguri from gain Piccola L a u o La ky Than d Staff of an

96311

Teriyaki chicken could be loaded with salt. What else is on the menu?

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Entire Check • Dinner Only Expires 5/9/13.

• Fried, au gratin, crispy, escalloped, pan-fried, sautéed or stuffed foods are high in fat and calories. Instead, look for steamed, broiled, baked, grilled, poached or roasted foods. If you’re not sure about a certain dish, ask your server how it’s prepared. You can request that visible fat be trimmed from meat and skin be removed from poultry before cooking. • Request that your meal be prepared with vegetable oil (made from canola, olive, corn, soy, sunflower or safflower) or soft margarine instead of butter. Ask for soft margarine for your bread.

• High-sodium foods include those that are pickled, in cocktail sauce, smoked, in broth or au jus or in soy or teriyaki sauce. Limit these items. Ask that your food be prepared without added salt or MSG. • Have gravy, sauces and dressings served on the side, so you can control the amount you eat or skip them completely. • Ask if the restaurant has fat-free or one-percent milk instead of whole milk. • Even if they aren’t on the dessert menu, many restaurants can offer you fruit or sherbet instead of highfat pastries and ice creams.

Expires 5/9/13.

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GOOD from page 22

PRIOR TO TAX

Entire Check • Dinner Only

2013

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WITH THIS COUPON. ONE PER TABLE. NOT VALID WITH OTHER OFFERS OR PRIOR PURCHASES. EXPIRES 8/1/13.

179 OLD COUNTRY RD., CARLE PLACE, NY 11514 • (516) 742-4577 www.vincentsclambar.com

96341