Winter Dining Guide 1-30-19

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WINTERDINING

AN ANTON MEDIA GROUP SPECIAL • 2019

GUIDE

Eating Your Way Across Long Island

SEE OUR AD ON THE BACK COVER

BEST BURGER for $10 or Less

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#

LOBSTER ROLL IN NASSAU COUNTY

FRESH MAINE LOBSTER

365 DAYS A YEAR!

FINE FOOD. FAST DINING. 524 Jericho Turnpike • Mineola, NY 11501 at Herricks Road next to Panera Bread

(516) REX-BRGR (739-2747) See our menu at www.the-rex.com

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- Anthony Scotto Restaurants -

EXPERIENCE THE EXTRAORDINARY

FINE DINING | PRIVATE AFFAIRS | CORPORATE EVENTS

10 Pinelawn Rd. Melville 631.271.7780

650 Jericho Tpke. Syosset 516.496.8000

610 Smithtown Byp. Smithtown 631.656.8100

4 Old Jericho Tpke. Jericho 516.605.1400

anthonyscottorestaurants.com/plan-an-event 196191 K

WINTER DINING GUIDE 2019 | 3C

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MAIN STREET 18-19

Make a Night of It

CHOOSE FROM THESE SHOWS + MORE

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TABLE OF CONTENTS PAGE 6C Fresh eats at Greenvale’s Lo Cal Kitchen 8C

Mardi Gras Party Night featuring

Fried favorites at Rockville Centre’s Bucket List

12C Turkish and Mediterranean grill awaits at Kebab Factory

Dirty Dozen Brass Band & ChaWa 2/23

14C Into the smoker atLevittown’s Smoked Barn 16C Sausage is King at Liberty Links in Freeport

The High Kings 2/28

20C Mangia at Atillio’s Pizza Italian Eatery and Takeout in Roslyn Heights

Paula 3/1 Poundstone

22C Barbecue at Floral Park’s Sempre Fame

The Subdudes & Beausoleil avec Michael Doucet 3/8

232 main street port washington, ny 11050 landmarkonmainstreet.org box office 516.767.6444

24C Chef David Burke checks into The Garden City Hotel

Broadway on Main 2019 Edition 3/9

26C Greek Corner in Franklin Square

ON MAIN STREET

8C

J E A N N E R I M S K Y T H E AT E R

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F O O D T H AT C O U N T S Breakfast/Lunch/Dinner Eat In or Take Out Coffee ∙ Juice ∙ Smoothies & Smoothie Bowls ∙ Salads Grain Bowls ∙ Soups ∙ Burgers & Sandwiches Prepared Foods ∙ Snacks ∙ Fresh Baked Goods

See Our Full Menu Online: www.lo-calkitchen.com OUR STORY

Lo-cal Kitchen was created to change the way people eat forever.

Ambitious? Yes. Crazy? Maybe. Impossible? No way.

We started with a few rules: ✓ Use the freshest, healthiest ingredients. ✓ Learn (or invent) low-calorie cooking techniques. ✓ Source them from the nearest, most sustainable farms. ✓ Never sacrifice flavor.

$

5 O F F 15% OFF 15% OFF

ANY PURCHASE OF $ 20 OR MORE

ON MEAL PREP MENU

One coupon per person. Coupon must be present. Cannot be combined with any other offer. Expires March 31, 2019.

One coupon per person. Coupon must be present. Cannot be combined with any other offer. Expires March 31, 2019.

($100 MINIMUM)

CATERING

($250 MINIMUM) One coupon per person. Coupon must be present. Cannot be combined with any other offer.

Expires March 31, 2019.

196228B

5 Glen Cove Road, Greenvale

516.625.3300 www.lo-calkitchen.com

WINTER DINING GUIDE 2019 | 5C

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HEALTHY EATS

A Healthier Option

BY JOE SCOTCHIE

jscotchie@antonmediagroup.com

T

he opening last year of Lo-cal Kitchen in Greenvale represents a homecoming for its proprietor, Jeffrey Feinstein. A Roslyn native, Feinstein saw the need for a store offering a “healthier alternative” for local residents. Since its opening, Lo-cal has been a success for Feinstein and his wife, Debra.

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“We know the area,” Feinstein said. “We’ve got a lot of fans. It’s been kinda fun.”

Indeed, this past holiday season was a fun—and busy— time of year for Lo-cal Kitchen. The restaurant offers a menu including a selection of appetizers, soups, salads, main courses, side dishes, and desserts, combined with it daily menu of protein-packed, nutrient-dense items as well as vegan and vegetarian options. In addition, Lo-cal was able to initiate their new catering service, one that will served them well during the Christmas rush.

Speaking of fans, Bobby R. of East Meadow, gave the following glowing review on Lo-cal’s facebook page.

“I cannot say enough good that can be said about this place. Honestly, I drive there from the Levittown area to enjoy not only the food, but the conversation of the staff.

The owners/managers are first class. They cannot be any more accommodating! Just very friendly people. From time to time, they will serve you water with your purchase, and they truly go above and beyond to make you feel welcomed.”

Part gourmet market and part fast-casual café, Lo-cal offers coffees, pressed juices, breakfast, lunch and dinner that customers can grab-and-go or eat in. The Feinstein’s opened Lo-cal Kitchen after creating and testing recipes for family and friends at home.

“We have a large menu so we encourage our neighbors to come by to taste our recipes,” said Jeffrey Feinstein.

Lo-cal Kitchen’s regular menu, is available for customers who want to drop by for coffee, breakfast, lunch, dinner or a quick snack. The daily menu includes protein-packed, nutrient-dense items as well as vegan and vegetarian options.

“A lot of our regular customers first came into Lo-cal for a coffee or quick breakfast. After they saw the incredible selection, they bought lunch or dinner at the same time,” said Debra Feinstein. “Families and friends like to gather here for some quality time—and feel good about what they are eating.”

The husband-wife team has a culinary philosophy that establishments should serve “food that counts.”

“We combine fresh and healthy ingredients with low-calorie cooking techniques to provide a great tasting, nutritious and naturally lower calorie option in both made to order and prepared foods,” their mission statement declares. “We serve breakfast, lunch and dinner options ideal for a quick bite or a meal for the whole family.

“Not all calories are created equal,” the statement continues. “It is our mission to serve minimally processed nutrient-dense foods. Lean meats, quality carbohydrates, healthy fats, fiber, an abundance of vegetables and the use of ‘superfoods’ make our food not only lower in calories, but satisfying and good for you. Eating well changes not only your body, but also your mind, attitude and mood. We believe in a comprehensive approach to wellness and maintaining a healthy lifestyle. Eating healthy shouldn’t be a sacrifice. We believe that great taste cannot be compromised. Eating is one of the great pleasures in life and we aim to keep it that way.”

Lo-cal Kitchen is located at 5 Glen Cove Rd., Greenvale.

Opening hours are 7 a.m. to -8 p.m.’ Monday-Friday and 8 a.m. to 6 p.m. on Saturday and Sunday.

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RENÉE FLEMING Renée Fleming, called the greatest voice of a generation, in a concert of songs by Brahms, and songs from films, opera and musical theater.

BE ENTERTAINED

AT STALLER CENTER STALLER CENTER GALA • MARCH 2, 2019 • 8:00 PM BECOME A 2019 GALA SUPPORTER. Tickets Include preferred seating, a sumptuous post-concert Gala reception, and acknowledgement in the playbill program. Go to stallercenter.com/gala or call (631) 632-7232.

MAJOR SPONSORS Renaissance

MEDIA SPONSORS

Regular tickets are $90 at stallercenter.com or call (631) 632-ARTS [2787].

196267B

WINTER DINING GUIDE 2019 | 8C

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NEW IN ROCKVILLE CENTER

Crave Worthy

Bucket List serves up fried favorites

BY STEVE MOSCO

smosco@antonmediagroup.com

F

ried chicken occupies an extra crispy place in the hearts of food lovers, with the warm, crunchy comfort of the juicy bird claiming a spot on many an eater’s “last meal” menu. It’s that fundamental fact that serves as the inspiration behind Bucket List, a relatively new fried chicken and comfort food joint in Rockville Centre.

Specializing in what the proprietors call “Northern Fried Chicken,” Bucket List’s menu reads like scrawled notes following an unabashed foodie’s fever dream.

That is no accident, as the restaurant’s developers endeavored to create a menu made up entirely of items from their favorite “bucket list” meals. And topping that list, is fried chicken. The deep-fried bird makes its way into numerous preparations, with buckets of the aforementioned Northern Fried Chicken leading the way. The poultry is dredged in a mix of spices, then fried until golden and crispy. Fine on its own, the chicken is made that much better when dusted with a blend of spices from a silver shaker. The dusting elevates the chicken to such heights that one wonders why Bucket List doesn’t serve it pre-dusted.

The first bite of fried chicken is always eye-opening, especially when it’s from the king of chicken cuts, the thigh. Always the juiciest and most flavorful bite, the thigh shines just as brightly at Bucket List, with the perfectly seasoned taste emphasized by that telltale crunch. A full bucket of chicken consists of eight pieces—two breasts, two thighs, two legs and two wings—while the half bucket has four pieces. The eatery also presents its bird as Chicken & Waffles, with three pieces of chicken served with house-made waffles that are somehow both fluffy and crunchy. The heat gets turned up with Nashville Hot Chicken, with fiery, finger-licking spices adorning the chicken, as it sits atop white bread, garnished with a pickle and coleslaw.

Beyond the buckets is where

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the eatery gets creatively crazy in the best possible way. Topping the appetizer list is the Ferris Wheel Sampler, a downright fun presentation of fried treats, including whole fried pickle spears, fried corn bread bites, onion rings, popcorn chicken and funnel fries.

Then there’s the dangerously decadent Mac & Cheese Donuts, featuring creamy macaroni and cheese shaped into a donut and deep fried, served with a side of cheese sauce. The result is a bite that will elicit audible grunts and groans of pure bliss.

Another starter worth diving into is the Nachos Bucket, filled with tortilla chips and topped with BBQ pulled chicken, melted shredded cheese, cheese sauce and sour cream. The presentation is playfully

over-the-top, but the flavor is spot on as the thick and crunchy chips have no trouble supporting the intensely cheesy barbecue punch of the toppings. The appetizers are rounded out with smothered chicken wings, chicken biscuits and loaded sweet potato fries with brown sugar, a drizzle of marshmallow sauce and a graham cracker crumble.

Back to the main courses, the Chicken Mashup Bowl is perhaps the heartiest menu item. The dish starts with a base of mashed potatoes mixed with corn and shredded cheese, made meaty with popcorn chicken and a generous ladling of gravy.

There’s plenty to like about the sandwiches too, especially the Mac & Cheese

Chicken Sandwich, which is a fried chicken breast topped with creamy mac & cheese and crumbled bacon. Other sandwiches include Nashville Hot Chicken, pulled chicken and buffalo chicken.

There are also soups (Chicken Pot Pie Soup, among others) and salads (the Bucket List Salad, with mixed greens, popcorn chicken, tomatoes, bacon, shredded cheese, croutons).

The foodie bucket list at this chicken coop continues into beverages and sweets. First, the restaurant exclusively serves Boylan sodas that routinely turn into vanilla ice cream floats. The Boylan orange soda float is a creamsicle in a mug and is the perfect refreshing antidote to a meal of fried indulgence. But if indulgence is what you seek, look

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no further than Bucket List’s shakes and sundaes. These Instagramready creations include The Sweet Shoppe—vanilla ice cream shake in a Fruity Pebbles-rimmed glass topped with whipped cream and fruit loops, garnished with a swirly lollipop, rock candy and cotton candy—and the Grand Slam—chocolate ice cream shake in a caramel popcorn-rimmed glass, topped with whipped cream, caramel sauce and Reese’s Pieces, garnished with a pretzel rod and nutty ice cream cone.

The sundaes are equally intense with takes on banana split, cookies and cream, s’mores and peanut butter.

Then there’s the wild Bucket List Sundae, which loads every imaginable item into a sundae for those brave enough to tackle a truly monstrous dessert.

Bucket List’s approach to food demonstrably shows its passion for fun and comfort in every bite. And while the menu illustrates “bucket list” items, the restaurant encourages customers to relate their own bucket list wishes, with the eatery choosing a lucky winner each season and granting them their wish. The restaurant has already gifted a couples’ massage and Billy Joel tickets.

Open for lunch, dinner and late-night bites, as well as take out, delivery, catering and private events, Bucket List is a fanatical food seeker’s dream come true.

Bucket List, 201 Sunrise Hwy., Rockville Centre, 516-821-5478, www. bucketlistrvc.com.

WINTER DINING GUIDE 2019 | 9C

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WINTER DINING GUIDE 2019 | 11C

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MEDITERRANEAN

Factory Fresh

A

BY STEVE MOSCO

smosco@antonmediagroup.com

ssembly line-style fast-casual restaurants have come a long way since the auspicious debut of Subway many years ago. These days, hungry customers onthe-go can build their own meals at fresh-forward stalwarts like Chipotle, Moe’s and the lesser-known but growing Sabrosa. Recently, a new option in that vein of eateries opened in Mineola—and thankfully, it features cuisine other than the usual suspects.

Conceived by the owners of Bosphorus Cafe Grill in Port Washington, Kebab Factory, a Turkish and Mediterranean grill, utilizes the quick-serve approach to build street-food favorites with an emphasis on fresh ingredients and homemade recipes. The five-step factory process starts when customers pick a base from options including salad and grain bowls, roasted vegetables, pita sandwich and French fries. From there, you choose from a list of

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proteins like falafel, chicken doner kebab, chicken shish kebab, lamb and beef doner and spicy chicken to top your base.

Then, it’s time to pick up to two dips and spreads— these include hummus, babaganush, spinach with yogurt, eggplant with tomato, spicy feta and roasted red pepper hummus. The next step is toppings, with options including shepherd’s salad, olives, cherry peppers, pickled onion, cucumber, feta and more. And finally,

you can choose up to two sauces from a collection that consists of herb vinaigrette, tzatziki, lemon citrus and tahini.

The end result is a completely personalized combination of ingredients for a flavorful lunch or dinner. And as the bases include a variety of greens and grains, it feels downright healthy, even when the beef and lamb are piled atop. Speaking of the meats, chicken doner and lamb and beef doner seductively spin on vertical

rotisseries just behind the counter. Marinated in a proprietary blend of spices, the meat is succulent, with that all-important outer crust created when heat meets juicy meat. The lamb/beef doner is especially luscious, imparting its drippings onto the base below. Meanwhile, the chicken doner is equally moist, thanks to the tradition of using thigh meat rather than dry breast.

While the meat is serious business, customers can have some real fun mixing and matching dips, spreads, toppings and sauces. The babaganush is smoky, while the spinach with yogurt is subtle and smooth. The roasted red pepper hummus tastes garden fresh, pairing nicely with the more assertive spicy feta. The shepherd’s salad stands out among the toppings, thanks to fresh herbs, seasonings

like sumac and red pepper.

Olives add a pleasantly bitter bite, while cherry peppers bring some fire.

As for sauces, the tahini and tzatziki, crucial elements in many Mediterranean cuisines, are tasty and definite must-have additions to any meal at the Kebab Factory. And for a fiery exclamation point, ask for a streak or two of hot sauce across the top of your salad or sandwich.

For a sweet finish, Kebab Factory has stacks of mini baklava at the register—flaky and sticky, they are rather irresistible.

Overall, Kebab Factory brings some much needed flair to the local dining scene with dynamic cuisine and a convenient ordering system.

Kebab Factory, 124 Old Country Rd., Mineola, 516-307-9600, www.kebab fact.com

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RENOWNED CHEF. LEGENDARY LOCATION.

Now Taking Reservations for Valentine’s Day

4 5 Seventh STreet, GARDEN CITY, NY 11530 | 516.877.9385 | gardencityhotel.com 196439B

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BARBECUE

Into The Smoker

BY STEVE MOSCO

smosco@antonmediagroup.com

W

hile driving along Hempstead Turnpike near Tri County in Levittown, there’s a distinct possibility that an enticing aroma will smack you right across the face. If this happens, don’t panic—it is probably the scent of real deal barbecue wafting from Smoked Barn.

Opening earlier this year on Hempstead Turnpike, Smoked Barn is a family run joint sporting a strict adherence to the tenets of the Southern-style, low-and-slow cooking method. And the result is an assortment of meats teeming with flavor and dripping with smoke-kissed juices. All coming from the mind of owner and barbecue expert Renzo Vargas, who refocused what was initially a mainly Peruvian sandwich eatery to a house of brisket, ribs, pulled pork and more.

And while some trace elements of Peruvian cuisine remain—popping up in refreshing ways—the emphasis is most assuredly on barbecue. From the smoker, eaters are greeted with meats sold by the pound, with one pound good enough to feed two. There’s brisket, pork belly, pulled pork, pork ribs, beef short ribs, pork sausage and chicken wings. It’s a dizzying array of succulence to be sure—that is why the customized platter option is the way to go. Pick any combination of meat and pay by the pound. Want a slice of fatty brisket and a mountain of pulled pork? You can do that. How about a full rack of ribs, chicken wings and sausage? Smoked Barn will make it happen.

Using a combination of hickory, cherry and apple woods in the smoking process, Smoked Barn keeps it simple in terms of spice rubs, with most cuts standing

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on their own meaty merits other than the requisite salt and pepper.

Smoked for around 10-14 hours, the brisket boasts a to-the-tooth tenderness and a flavor enhanced by the outer bark. And while both lean and fatty cuts are offered, barbecue fanatics know that the best flavors are rendered on the fatty end. Meanwhile, Smoked Barn truly shines in the pork department. The pulled pork is served with sauce on the side, giving the eater a chance to experience the swine’s full lusciousness, with charred crispiness mingling with juicer shreds of pork. An even more pronounced flavor attack comes from the pork belly, which Smoked Barn slices thinly in strips reminiscent of pastrami.

Smoked for eight to 12 hours, the pork belly is a menu standout, with meat made juicier thanks to a the an all-important fat cap that bastes the meat as it smokes.

Besides meats listed on the menu, Smoked Barn also unleashes plenty of specials on weekends.

These include smoked duck, lamb shank, porchetta and a pastrami that brines for a month.

Smoked Barn also keeps it simple with sauce, offering a sweet-and-savory standard barbecue sauce—but here’s where that Peruvian charm makes its first appearance, with a squeeze bottle of bright green Peruvian

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Smoked Barn takes the time to do it right hot sauce. This chili sauce enhances every meat it touches, especially the pulled pork, making the owner’s decision to serve everything sans sauce all the more crucial.

Side dishes at Smoked Barn range from the expected to the completely unexpected. There’s a cooling broccoli salad, Asianinspired cole slaw, classic and comforting mac n’ cheese, smoky collard greens and Brussels sprouts enlivened with paprika.

But the must-order sides are definitely the smoked beans and BBQ corn on the cob. As the name entails, the smoked beans are ultra smoky, with leftover rough cuts of brisket, pork and chicken dotting the dish at different intervals, making each bite unique. The corn on the cob is smoked before it’s grilled, then it is painted with butter and other ingredients that Vargas will only divulge as “magic.”

Moving away from the smoker, the restaurant’s South American background returns with Peruvian-style rotisserie chickens, served in halves, quarters or whole in combo meals that include Peruvian fried rice or the classic salchipapas (sliced Peruvian hot dogs over fries).

Other kitchen entrées include pollo broster (Peruvian fried chicken); an all-day Peruvian breakfast platter with crispy fried

pork, tamal (singular of tamale), sweet potato fries and beef strips with gravy; arroz chaufa (Peruvian fried rice with chicken, beef or pork); and lomo saltado (stir-fry of beef strips, onions, tomatoes and fries).

Sandwiches, or “handhelds,” also dot the menu. These include hamburgers, pulled pork and brisket sandwiches, along with Peruvian sandwiches like the chicharron con camote (crisp fried pork with fried sweet potato and sliced onions), lomo al jugo (sautéed beef strips with onions and tomatoes) and pollo caliente (shredded rotisserie chicken, potato sticks, lettuce and tomato).

And if you find yourself at the end of a meal suffering from meat overload, Smoked Barn also offers natural juice smoothies to take the edge off. These include concoctions with papaya, pineapple, strawberry, mango and lucuma, a Peruvian fruit with a mellow sweetness.

“Low and slow” might be the main tenet of barbecue, but at Smoked Barn a friendly atmosphere and a Peruvian twist are also essential ingredients.

Smoked Barn, 2932 Hempstead Tpke., Levittown, 516-396-9892, www.facebook.com/smokedbarn

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MUNCHIES

Where Sausage Is King Liberty Links creates gourmet sandwiches and more

BY STEVE MOSCO

W

smosco@antonmediagroup.com

hile old-school butchers are not nearly as prolific as they once were, there are a few hard-line meat mongers holding firm to their cleavers—and one chef is expressing his enormous passion for butchery through a diminutive gourmet sausage sandwich shop.

Opened by chef and owner Brian Von Der Linn about a yearand-a-half ago, Liberty Links (154 Atlantic Ave., Freeport) offers a fast food approach with freshly made ingredients—all built on

a solid foundation of tradition, freedom and sausage. Von Der Linn, a butcher by trade, processes most of his tubular meats from scratch.

“If I don’t produce it here, I want the best possible outside option,” he said, which includes hot dogs from Brooklyn Hot Dog Co. “This is a small place and I see everything before it’s served.

No dish goes out without me seeing it.”

The links created by Von Der Linn through his grinder run the gamut of sausages from around the world, including bratwurst with pork and veal, knockwurst with smoked German beef, cheese and parsley chicken with aged provolone, chorizo with smoked pork, hot and sweet Italian and lamb merguez with red wine, rosemary and cumin.

And while the sausages alone

would probably be enough, it’s the preparation that sets Liberty Links apart.

Each sausage is split down the middle and griddle-cooked to produce a browned crust that seals in the juice and skyrockets the flavor quotient. From there, customers are given their choice of both cold and hot toppings, including pickled onions, cheddar,

cherry peppers, beer cheese, roasted garlic kraut and sautéed onions that Von Der Linn cooks for hours on end—creating an onion flavor so deep it will leave you shook. It’s all packed on a firm, yet soft roll, and finally, the extensive sauce bar allows customers to hit their sausage sandwich with

see SAUSAGE KING on page 18C

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Overnight Accommodations Rose Petal Turndown Service Bottle of Champagne Chocolate Covered Strawberries Valentine’s Day Dinner for Two at Brasserie Americana • Valet Parking for One Car

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For reservations & information call 516.773.2000 or visit www.innatgreatneck.com

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196420A

16C | WINTER DINING GUIDE 2019

COMING SOON

17

From Tel Aviv: Israel’s answer to the Blue Man Group

MAYUMANA (SAY “my-OO-mon-ah”) in CURRENTS

Sat, Mar 9 2019 8:00 pm • $48

A once-in-a-lifetime theater and music collaboration with actors David Strathairn and J.O. Sanders

EMERSON QUARTET

in Shostakovich and the Black Monk Fri, April 12 2019 8:00 pm • $48

Bowie’s music comes alive with the athletic dancers of Complexions

COMPLEXIONS CONTEMPORARY BALLET Featuring Star Dust – A Tribute to David Bowie Sat, May 4 2019 8:00 pm • $44

STALLER CENTER FOR THE ARTS STONY BROOK UNIVERSITY

stallercenter.com • (631) 632-ARTS [2787] 196268B

WINTER DINING GUIDE 2019 | 17C

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MUNCHIES

Come Savor The Flavor!

Where Sausage Is King from page 16C

In the Heart of Carle Place

Our concept is to combine excellent Italian comfort food and hospitality in a welcoming, casual atmosphere.

$ TAKE 20 OFF! DINE IN ONLY.

With purchase of $100 or more. Used for future in-house dining.

One per table. Dine-in only. Excludes Holidays. Expires 3/31/19.

10 SPECIAL

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Chicken Parmigiana with Pasta or Salad (TUESDAY ONLY)

Mention ad. Not to be combined with any other offer. Expires 3/31/19.

WEDNESDAY LADIES NIGHT Buy One Drink, Get One Free (BRING A FRIEND)

6:30PM-CLOSE

Party Rooms | Gift Cards | Delivery | Catering

(516) 741-4800

21 OLD COUNTRY RD., CARLE PLACE

196423 C

www.passione-restaurant.com /Pasta-eria

18C | WINTER DINING GUIDE 2019

@pastaeria

440 S. Oyster Bay Road Hicksville, NY 11801 (516) 938-1555 www.pastaeria.com (516) 938-1660

streaks of barbecue, tzatziki, spicy mustard and more.

Aside from the everyday sausage sandwich menu, Von Der Linn also relishes the opportunity to exercise his creative freedom with Liberty Links’ Sausage of the Month. These hot takes include such succulent offerings as The Gallucci, an Italian seasoned pork sausage with capocollo and smoked pancetta ground into the mix and layered with a topping of garlic ricotta, along with fresh mozzarella and basil pesto and topped with shaved pepperoni.

For July, Von Der Linn created the Southern Belle, with smoked pork butt blended with collard greens and a homemade cornbread stuffed inside a pork sausage, topped with southern barbecue slaw.

This spin on traditional butcher creations grants visitors with tastes of the past, present and future all in one bite.

“I was trained by old-school butchers with tons of knowledge about meats and the different cuts and what flavors work with those cuts,” said Von Der Linn, who cut his teeth around the corner from Liberty Links at Steve’s Meats in Freeport and whose shop has methodically expanded recently to include delivery and off-site catering complete with a whole hog roast for his more fantastically gluttonous customers. “This is stuff that’s been passed down from generations of butchers from the old world. I’m talking the first of the Italian and Polish immigrants from neighborhood butcher shops.

They built the foundation—and that’s the foundation I work from.”

Von Der Linn further experiments with his craft on his Guilty Pleasures menu and side dishes, which include thick-slab bacon

rolled in brown sugar, fried ravioli, crispy and creamy potato knishes, a monstrous grilled cheese double-stacked with cheesy goodness between three slices of Texas toast, farmer cheese pierogi, a tater tot dish swimming in beer cheese and topped with caramelized onions and bacon that the chef appropriately dubbed Drunk Tots, and so much more, including one of the eatery’s most popular items, pastrami dumplings—New York pastrami squeezed into fried dumplings with a house sauce.

It’s the pastrami dumplings that perhaps best illustrate the positive impact that a good butcher can have on the culinary world. Von Der Linn uses the leftover pastrami ends for his dumplings—a waste-not, want-not homage to similarly minded butcher masters.

“You step into the back of a butcher shop and these are the types of things those guys are eating,” said Von Der Linn. “It’s blue collar food. It’s comfort food.”

Liberty Links, 154 Atlantic Ave., Freeport, 516-442-5601, www. libertylinksny.com

19

Best Greek Food on Long Island for 18 Years!

We Serve Wine & Beer MONDAY LUNCH SPECIAL 11AM-3PM - PICK UP ONLY Chicken Gyro, Pork and Chicken Souvlaki and Lamb Gyro

2 OFF 5 OFF

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Any Purchase of $20 or More

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Ella’s Greek Corner • 516-326-0300 • 516-673-4225

Ella’s Greek Corner • 516-326-0300 • 516-673-4225

Before tax. With this coupon. Excludes alcohol & delivery. Not valid with any other offers. Expires 2/28/19.

Before tax. With this coupon. Excludes alcohol & delivery. Not valid with any other offers. Expires 2/28/19.

WE DO CATERING FOR ALL OCCASIONS

Open 7 Days a Week • Mon.-Sat. 10am-10pm Sun. 11am-10pm We are no longer affiliated with Greek Corner of Carle Place

196445 C

281 Franklin Avenue • Franklin Square 516-326-0300 • 516-673-4225 www.greekcorner.biz

WINTER DINING GUIDE 2019 | 19C

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ITALIAN

Mangia In The Neighborhood

BY ANTHONY MURRAY amurray@antonmediagroup.com

I

f you’re looking for more than just a neighborhood pizzeria, Attilio’s Pizza Italian Eatery and Takeout is the place to go.

Located near the historical district in Roslyn Heights, Attilio’s Pizza serves a vast variety of Italian favorites such as chicken parmigiana and francese, veal marsala, eggplant rollatini and shrimp scampi.

Attilio’s Pizza is family owned and operated, serving the residents of Roslyn for the past 25 years and prides itself with its fresh pizza dough and sauce that is made from scratch on the premises. Attilio’s Pizza also uses the finest and freshest ingredients around

for their tasty dishes.

If you just want a quick bite to eat, I recommend grabbing a slice of pizza.

The Sicilian was absolutely perfect. The pizza crust was just the right amount of soft with a little crisp on the edges. The mozzarella cheese and tomato sauce

were draped perfectly on top—complementing each other quite nicely in the end. Attilio’s gives its customers an option of creating their own personal pizza where customers can choose their own toppings as well.

If seafood is one of your favorite dishes, try the fried calamari appetizer. From the first bite, the fried calamari melts in your mouth especially when you pair it with Attilio’s marinara sauce that they give you on the side. Some Italian establishments overcook or over season their calamari making it either too chewy or too salty, but not at Attilio’s. The eatery knows how to make fried calamari the right way.

For the entrée, give the chicken parmigiana a go.

Served with bread and a side of pasta or salad, customers can have their chicken parmigiana grilled or breaded. The chicken parmigiana was nicely tendered with my fork sliding right through when I made my first cut. The side of penne pasta gave an enticing aroma and tasted fresh.

When you finish your delicious meal, why not

end it with a nice and refreshing Italian ice?

Attilio’s offers lemon, cherry, chocolate, vanilla chip, rainbow and pina colada ices.

If you have a love for Italian food, Attilio’s Pizza won’t be a disappointment.

Attilio’s Pizza is open seven days a week and is located at 96 Mineola Ave. For more information, visit www.ourattilios. com or give them a call at 516-621-1400.

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BARBECUE

Get Fed

Sempre Fame satisfies with boundless barbecue STEVE MOSCO

smosco@antonmediagroup.com

B

arbecue purists are as finicky as they are knowledgeable.

These perfectionists of the pit tend to believe that regional separation of meats, sauces and rubs must be diligently maintained—that the sacred art of low-and-slow would crumble if the flavors of different preparations dared to mingle.

Let that outdated barbecue belief system stay in the southern states, for up here in the north, the pit is a party and everyone is invited.

Such is the concept at the heart of Sempre Fame Gourmet Grill, BBQ & Catering, an unassuming storefront in Floral Park that houses the best of all that is smoked, sauced and kissed by a flame this side of the Mason Dixon Line.

Opened about five years ago by brothers John and Chris Cavallo, Sempre Fame (translated from Italian as “Always Hungry”) has

steadily built a loyal fan base on a solid foundation of barbecue classics like pulled pork and brisket, but also with uniquely inventive sandwiches and over-the-top burgers as well as insane snacks like deep fried pig skins, smoked fried wings and empanadas (which they obviously dubbed “Semprenadas”). And outside of the store, Sempre Fame’s catering efforts have progressed to mythical proportions, transforming backyards, offices and more into staging areas for mouth-watering succulence.

The friendly and inviting restaurant’s menu is indeed a confluence of barbecue styles, with Texas, Carolina, St. Louis and every regional favorite in between given a home under Sempre Fame’s roof.

And bringing it all together is the old-world influence of the Cavallo’s Italian heritage—a love for food that is apparent in the eatery’s creative preparation and adherence to fresh ingredients. And it is precisely that Italian influence that separates Sempre Fame from the rest of the pack.

“Growing up, we would cook all day,” John said with his brother Chris nodding in agreement. “As an Italian family, it was all about the food.”

That mantra remains true at the Cavallos’ restaurant, with the Italian heritage making its way into some of the preparations. This is particularly true with the Pyro Pork sandwich, which loads pulled pork, bacon

and mozzarella on Texas toast with the game-changing cherry pepper sauce, a proprietary concoction that brings just enough heat to the sweet bite of the pulled pork. Viewed in all its glory as a cross-section, the sandwich is thick, lush and dotted with bits of cherry pepper, while the taste itself is almost overwhelmingly deep and dynamic.

Another must order sandwich is the brisket with mozzarella cheese and sautéed onions. Here, it’s the sautéed onions that elevate the sandwich to another flavor level, as the caramelized onions bestow their natural sweetness unto the heartiness and big smoky bite of the brisket. Other enticing sandwiches are the smoked pork belly BLT, grilled chicken with roasted peppers and fresh mozzarella, pulled pork Cuban and the Alabama wrap, with chicken cutlet, sautéed onions, melted mozzarella, French fries and Alabama white sauce. Then there’s

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the deliciously unhinged sandwich, the Clogs, with smoked brisket layered between chicken cutlets, topped with melted mozzarella and bacon.

The hand-rolled and seasoned burgers menu is just as intensely Instagram-able as the sandwiches, with offerings like the Slob, a bacon cheeseburger topped with pulled pork and slaw; The Pat, a bacon cheeseburger with hot cherry peppers, cherry pepper sauce, French fries and sautéed onions; and the Burgerito, a burger/burrito marriage with bacon cheeseburger and fresh cut fries in a wrap with barbecue sauce.

Traditional barbecue is far more apparent in Sempre Fame’s platters, with the likes of brisket,

smoked corned beef, pulled pork, ribs, marinated grilled chicken and barbecued legs and thighs beaming with the classic hallmarks of the smoked arts—deeply flavored, sticky and sweet, with a robustness that ensures eaters will need to roll themselves out of the restaurant when the meal ends. But even the barbecue mainstays are subject to treatments that aren’t exactly traditional. Case in point is the deep fried ribs, ordered by the half or full rack.

As the story goes, an employee was looking for a late-night bite after all the smokers had been shut down for the night. Rather than go to bed hungry, the unnamed genius dropped the ribs into the deep fryer. The resulting ribs are now a

constant on Sempre Fame’s daily specials menu. Some might think that deep fried ribs would be dry and tough—that is a monumentally incorrect assumption. These ribs bite clean off the bone with a tender juiciness that sets the saliva glands to drool. The frying process also produces delightfully crisp rib-ends.

For side dishes, the usual suspects are all available at Sempre Fame, including mac ‘n cheese, buttered corn, collard greens, fresh cut fries, sweet potato fries, cole slaw, potato salad and truly next-level baked beans that one can surely smell from around the corner.

Sempre Fame’s commitment doesn’t end with barbecue, as the eatery is incredibly active in the community. Along with

partnerships with local schools, a sponsorship of Little League teams and many other charitable endeavors, including a yearly Christmas visit to the Ronald McDonald House of Long Island, Sempre Fame also hosts two events a year with the Association of Children with Down Syndrome (ACDS), inviting youngsters to the restaurant to hang out and eat.

“It comes naturally to us,” John said about the restaurant’s relationship with the community, as he flipped through a binder stuffed with “thank you” notes from appreciative organizations. “It’s good to give back.”

Sempre Fame, 374 Tulip Ave., Floral Park, 516-488-7900, www. semprefame.com

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BY STEVE MOSCO

smosco@antonmediagroup.com

he Garden City Hotel’s reputation for pure luxury has been going strong for an impressive 145 years. And this past spring, the venerable hotel recruited a world-renowned innovative chef to elevate its dining experience to new, dynamically flavorful heights.

Chef David Burke, who has helmed some of New York City’s top restaurants over the span of his 35year career, which also includes appearances on Top Chef Masters and an induction into the James Beard Foundation’s Who’s Who of Food and Beverage in America, opened two new restaurants at the hotel, King Bar and Red Salt Room—with King Bar featuring new American cuisine in an upscale lounge setting and Red Salt Room showcasing the chef’s whimsical approach to regional and seasonal dishes.

Besides being open for guests of the hotel, the restaurants also welcome walkins in an effort to spread the culinary message of Burke, a message that encompasses all that is pure and joyful in dining.

“The passion for creativity fuels my craftsmanship and desire to continue to create and build dishes, restaurants and innovate,” said Burke, whose innovations include a patented dry-aging process for steak using Himalayan pink salt. “My main goal [at the hotel] is to offer a quality product utilizing as much as we could from the local bounty of Long Island, New Jersey and Connecticut.”

Burke also jumped at the chance to give the local clientele a couple of different dining options—a great higher-end dining experience at Red Salt Room; a more casual setting with the same quality of food and smaller plates at King Bar without having to make reservations; as well as outdoor dining at Patio Bar. He was also delighted to see a familiar face in the kitchen—the hotel’s longtime

executive chef who stayed to join Burke’s team.

“The fact that executive chef Ari Nieminen and I worked together at the River Café gave it more synergy to seal the deal,” he said. “I have always been attracted to the Garden City Hotel because of its history and great reputation for quality. After visiting and realizing how strong the infrastructure and the quality of the employees were, I thought it would be a great opportunity to bring the David Burke philosophy to the hotel.”

Burke’s seasonal— and flavorful—culinary style is evident across his menus at the Garden City Hotel. At Red Salt Room, there’s a raw and chilled seafood menu, an appetizer menu with, among other dishes, Burke’s signature Pastrami Smoked Salmon Carpaccio and Candied Bacon on a Clothesline, while the main courses offer inventive dishes overflowing with a high-end, yet approachable, succulence that displays Burke’s kitchen creativity. The chef’s salt brick cuts of beef top the list, with porterhouse, bone-in ribeye, sirloin and filet mignon.

But the seasoned eater should not overlook Burke’s slow roasted chicken, as the chef’s butchering expertise positions the dark meat on top of the white, giving the bird a chance to baste itself—assuring the white meat stays satisfyingly juicy.

It’s served on a bed of local corn and sweet pea risotto. Diving into the fish menu, there’s sea scallops, branzino, tuna and salmon dishes, but the star is undoubtedly Burke’s lobster

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n Heaven treatments—a simple butter poached option and the enthralling “angry style,” which sees the lobster doused in garlic, lemon, chiles and basil.

“My favorite meal to cook for others is family style foods, like whole roasted fish and/or birds,” said Burke.

“Big platters of food. But generally speaking, Thanksgiving is one of the best holiday meals I enjoy cooking.”

Meanwhile, King Bar’s menu is packed with small and large plates perfect for cocktails and casual conversation. The small plates include chilled broccoli branches, crispy shishito peppers, Wagyu beef sashimi on a salt brick and octopus and chorizo kebabs. As for large plates, the chef offers a top-shelf dry aged burger, a decadent French dip sandwich and steak frites.

In the kitchen, chef is gregarious and patient with his staff—a truly great teacher, he imparts his food wisdom on others with youthful enthusiasm, but he will also turn up the

heat when the situation calls for it.

“Normally I am upbeat and have a mentoring personality with a dose of prankster for good measure, but it is typically all business. I can be very intense with my game face on. I refer to how a coach teaches a professional sports team. At times things can be high intensity,” he said, while also preaching patience. “[I’m] patient during the training process to make sure they understand the vision and why we put certain ingredients together in harmony to create a dish.

Every ingredient has a purpose. The presentation of a dish is also a very important aspect in training.”

All of the chef’s dishes coalesce to form a truly signature dining experience at one of the Island’s most historic sites.

“My inspiration is to create a dining experience that is unlike any other on Long Island, balancing high quality, creative and seasonal foods,” he said.

We invite you to celebrate our restaurant’s delicious recipes.

Discover new tastes and inspired recipes from all over the Mediterranean.

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MEDITERRANEAN

It’s Perfectly All Greek To Me

BY CHRISTY HINKO

chinko@antonmediagroup.com

M

editerranean food is my top choice when it comes to dining out, but it’s no secret that if you want the best, most authentic food of any culture, you go where the natives go. This can’t be more true for the quaint unassuming Mediterranean gem, Greek Corner in Franklin Square.

For nearly 20 years, brothers Mario and Dominic have been delighting the neighboring communities with their specialties like gyros, spanakopita, souvlaki, falafel and desserts.

For starters, I suggest Greek Corner’s Gyro Saganaki (baked or fried), a sampling of gyro meat over chopped tomatoes and a rich, sharp traditional Greek kefalotyri cheese or the expertly Charcoal Grilled

Octopus with olive oil and lemon juice that melts in your mouth (pictured).

If you have a good appetite or dare to share a plate, I recommend one of the Pikilia dishes, generously portioned variety platters such as antipasta, dips, or my favorite, the Greek Corner’s Meat Pikilia that comes with an assortment of meatballs, souvlaki, gyro and sausage.

As a side dish, try the

Spanakopita (spinach and feta cheese baked in a flaky phyllo crust) or the Eggplant Santorini (sliced eggplant baked with feta cheese, tomatoes and green peppers) while washing it all down with a Greek beer or wine.

And no stop at Greek Corner would be complete without dessert, carefully crafted by New York Culinary Institute-trained, Mario, on-premises. If you can’t decide between Baklava (almonds and walnuts with honey in a crispy phyllo dough), Kataifi (almonds, walnuts and brandy in shredded dough) or my favorite, Galaktoboureko (warm, lemony custard baked in phyllo dough) ask for a little of everything. The

servers at Greek Corner will gladly make a dessert platter for you with a sample of everything, including their acclaimed cheesecake.

If you want to step a little outside your usual Greek dining comfort zone, close your eyes and let your pointer drop on anything listed in the Greek Corner menu.

You won’t be disappointed.

Open Monday to Saturday from 10 a.m. to 10 p.m., and on Sunday from 11 a.m. to 10 p.m., Greek Corner, located at 281 Franklin Ave. in Franklin Square, also delivers.

Visit www.greekcorner.biz or call 516-326-0300 for more information.

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Wishing our Customers a Happy and Healthy New Year Serving the Long Island Community for Thirty Years!

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