Spring Dining Guide 2022 is a special supplement published by Anton Media Group

AN ANTON MEDIA GROUP SPECIAL • 2022

SPRING DINING GUIDE

BRUNCH WITH MOM Food trends Bacaro: classic and bustling

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2A | SPRING DINING GUIDE • APRIL 27 - MAY 3, 2022

Happy Mother’s Day Take Mom To Eat

Here are our top picks, in no particular order, for Mother’s Day on Sunday, May 9.

BY CHRISTY HINKO

chinko@antonmediagroup.com

Gathering restrictions have loosened considerably and many restaurants are bouncing back, full-throttle, with menu selections and staffing. Now is the perfect time to take advantage of dine-in services again and treat Mom to a wonderful Mother’s Day brunch or dinner. Restrictions and safety protocols are still in place for some venues, so it is best to call ahead, confirm service hours and secure reservations.

Garden City Hotel

317 Main Street Bottomless brunch with mimosas, bloody marys 317 Main St., Farmingdale www.317mainstreet.com 516-512-5317

Garden City Hotel Brunch with unlimited bellinis, mimosas at King Bar 45 7th St., Garden City www.gardencityhotel.com 516-747-3000

City Cellar Enjoy a Mother’s Day menu all day 1080 Corporate Dr., Westbury www.citycellarny.com 516-693-5400

Jam Serving breakfast and brunch 1025 Park Blvd., Massapequa Park www.jamonpark.com 516-797-2000

Meritage Wine Bar Tapas-style wine bar 90 School St., Glen Cove www.meritagebar.com 516-801-0055

Davenport Press

Gatsby’s Landing

Marco Polo’s (Inn at Great Neck) East meets west—Asian fusion 30 Cuttermill Rd., Great Neck www.innatgreatneck.com 516-773-2000 Davenport Press Casual American cuisine with historical charm 70 Main St., Mineola www.davenportpress.com 516-248-8300

Your Mother’s House Bottomless brunch, prix fixe dinner specials 2349 Jericho Tpke., Garden City Park www.mothershouseli.com 516-493-9030 Louie’s Oyster Bar & Grille Enjoy an historic restaurant located on the waterfront for more than 100 years, offering classic American seafood 395 Main St., Port Washington www.louiessince1905.com 516-883-4242

Marco Polo’s

Jam

Rothchilds Coffee & Kitchen Coffeehouse, Mediterranean, Middle Eastern 76 Middle Neck Rd., Great Neck www.rothchildskitchen.com 516-482-0434

Wild Honey American, seafood 1 E. Main St., Oyster Bay www.wildhoneyrestaurant.com 516-922-4690 Gatsby’s Landing American cuisine with a seasonal menu 1362 Old Northern Blvd., Roslyn www.gatsbyslanding.com 516-277-2318

Louie’s Oyster Bar & Grille APRIL 27 - MAY 3, 2022 • SPRING DINING GUIDE | 3A

Tale Of A Limoges Casserole Dish

A

few days ago my longtime friend Mary phoned to ask if I could return the bundt pan I had borrowed.

After searching through my memory a minute, I replied that I had borrowed it a few years ago and she had told me she did not want it back.

Mary said she had just been cleaning out her closet and thought about it and thought she might want to use it. I told her I might have donated it somewhere or perhaps my daughter had it.

This phone call inspired me to climb on a chair and search in one of my uppermost shelves. No bundt pan.

But I did find a beautiful casserole dish that I had not thought about in many years.

I checked with my daughter and she still had the bundt pan, so I called Mary back and agreed to get it from my daughter and return it to her.

However, this discovery of the casserole dish caused me to examine it more closely and note that it was a Theodore Haussman Limoges China dish.

Further investigation by computer search told me I had a china casserole dish

B2bespokeNY.com

Eleanor shows off her Limoges dish. offered on the internet that day for $135.

The next day Mary called me. She thought my china dish was one of two we had found in a room we were cleaning out at our church parish center a few years ago.

We were told to clear everything and leave nothing.

I had taken one and she had taken the other.

A true account written

by Eleanor Krebs, of Farmingdale.

Gancia, Italy’s Award-Winning Wine, Sparks Sophistication

BY ANTON MEDIA STAFF

Founded in 1850 by Carlo Gancia, the first Italian sparkling wine creator, Gancia is an international leader in the Gancia, the proud producer of Italy’s category of sparkling wines. first sparkling wine with 170 years of Gancia has created “The Gancia wine-making expertise, aims to delight Flirtini,” a stylish, sophisticated and your senses this spring. Considered essential in any cocktail adventure, bubbly fruity cocktail to celebrate with. Crafted by the wine’s master mixologist, this drinks are making tidal waves this year, quickly becoming a popular cult favorite. cocktail is easy to create with just five ingredients. This delectable concoction Add some festive fizz to your celeis a perfect apéritif to kick off your brations with a sublime and versatile celebrations and toast to the ultimate sparkling wine that will enliven any cocktail experience. occasion—Gancia Prosecco DOC. specialsections@antonmediagroup.com

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4A | SPRING DINING GUIDE • APRIL 27 - MAY 3, 2022

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THE GANCIA FLIRTINI Ingredients 2.5 oz Gancia Prosecco DOC 0.5 oz Vodka 0.5 oz Orange Liqueur 1 oz fresh pineapple juice 1 pineapple slice (to garnish) mint sprig (to garnish) Method · Add the vodka, orange liqueur and pineapple juice into an ice-filled mixing glass and stir. · Strain into a chilled martini glass. · Top with Gancia Prosecco DOC. · Garnish with the pineapple wedge and mint sprig. Enjoy!

Crisp and delicious Gancia Prosecco DOC is available to purchase at retailers nationwide and online through Drizly. com and Wine.com. Visit www.gancia. com for more information on Casa Gancia and its wines.

NOW TAKING RESERVATIONS

Mother’sDay Brunch S U N D A Y, M A Y 8 T H SE AT I N G 1 1 : 3 0 AM

ASSORTED BREADS & BREAKFAST PASTRIES Croissants Muffins Bagels Assorted Breads Sweet Butter Assorted Preserves

BREAKFAST DISPLAY

Scrambled Farm Fresh Eggs French Toast Sausage Bacon Home Fries

SEAFOOD STATION Smoked Salmon Smoked Whitefish Seafood Pasta

ASIAN STATION

Bourbon Orange Chicken Pork Short Ribs Vegetable Fried Rice

SALAD BAR

Caesar Salad Cherry Tomatoes & Mozzarella Cheese Mixed Green Salad

HOT ENTRÉES

Penne alla Vodka Roasted Red Bliss Potatoes String Beans with Sweet Onions

CARVING STATION Roasted Prime Rib

CHEF’S SELECTION OF DESSERT & FRESH FRUIT BOTTOMLESS MIMOSAS & BELLINIS $20pp

$59.95 PER PERSON PLUS TAX & GRATUITY CHILDREN UNDER 10: $29.95 FOR RESERVATIONS CALL 516.773.2000

www.innatgreatneck.com 30 Cutter Mill Road | Great Neck, New York 11021 TAX AND GRATUITY NOT INCLUDED IN PRICE. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. INN AT GREATNECK IS NOT A GLUTEN FREE OR PEANUT FREE KITCHEN, PLEASE BE ADVISED, AND ASSUME YOUR OWN RISK.

232007 S ign-FP-10x11.5 - mothers-day-2022.indd 1

APRIL 27 - MAY 3, 2022 • SPRING DINING4/21/22 GUIDE 5A 10:34| AM

Cicchetti And Good Times At Bacaro Local restaurateurs serving it up Venetian-style

Bacaro’s Park Express cocktail

Thai Italian calamari

BY CHRISTY HINKO

2019, a Bordeaux-style blend, by local Amityville Cellars winery founded in 2019

by Advanced Sommelier Andrew Isaacson.

You have either eaten at Bacaro Italian Tavern in Massapequa Park, know someone This medium-bodied, dry red wine tastes who has or need to move it up on your list of must-places to try. The food, service and of plummy black fruit and is subtly spicy atmosphere are all in alignment and have made it one of the most notable, bustling with oaky notes ($13/glass or $48/bottle).

Italian restaurants on the island.

Specialty cocktails like the cucumber he owners, Joseph Bonacore and that–inviting, lively and warm. Everyone is vodka-based Park Express, the Moscow Thomas Soluri, have said it best having a great time while sharing a meal or Mule or the expansive martini menu and in their own description of this a spirit and enjoying some satisfyingly good classic spirits like a gin and tonic are also classic but contemporary establishment, food and conversation. When you walk in, all great apéritif choices.

“In Venice, the custom called ‘andar a you know you are in the right place.

Save room for a coffee cocktail, a cicchetti,’ or stopping by the bacaro for Rainbow Cookie cocktail (Amaretto, a drink and some bites of a delicious Frangelico and Chambord on the rocks) or Cocktails appetizer, is considered essential to life and a classic Sambuca digestif to cap off your One of the most enjoyable wines on well-being.” Bacaro Italian Tavern is exactly the list at Bacaro is Bourdette Blend dining experience at Bacaro. chinko@antonmediagroup.com

T

Cicchetti

The cicchetti, or tapas plates, are what Bacaro is known for, especially in bacaros in Venice. If you cannot decide on an entree, order several cicchettis to make an awesome round-up sampling of all things Bacaro. Some of the most popular appetizer dishes are the Thai-Italian Calamari (crispy calamari tossed with a sweet chili glaze, peanuts and sesame seeds, $18), the Lobster-baked Clams (five lobster-filled clam shells with pinot grigio sauce, $16) and the Cauliflower Pizza (a cauliflower crusted pizza topped with fig jam, pancetta, gorgonzola, mozzarella, baby arugula and truffle oil $17).

The presentation of every plate is on point and is important to enjoying the meal.

we sell “old” candy R

Wax Lips, Candy Buttons, Astro Pops, Black Jack Gum, & Fizzies?

Bonomos Turkish Taffy, Dubble Bubble, SkyBars & Fruit Stripe Gum? Zotz, Nik-L-Nips, Regal Crown Cherry, Clark Bars & Necco Wafers?…

Slinky, Wooden Tops, Duncan YoYos, Jacks & the Booby Trap Game?

“Spaldeens,” Gyroscopes, Wacky Packs, Bozo & Howdy Doody?

Caution To All Parents:

Your children may experience an overwhelming desire to dance, smile, laugh, and/or scream upon entering our store. At this point, they may promise to do anything for you and may appear to behave like perfect little angels. We cannot be held responsible if you give into them in any way, especially if YOU are dancing, smiling, laughing, and/or screaming louder than they are!

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We Ship Everywhere! email: oldcandy@aol.com

6A | SPRING DINING GUIDE • APRIL 27 - MAY 3, 2022

Don’t Forget: Mother’s Day Father’s Day Grads

Halfway Between Hillside Avenue & Jericho Turnpike

232170 M

… r e b m e em

Hours

mozzarella and avocado ($39) and the Pistachio Crusted Cod is light, flaky with asparagus over avocado risotto. Honestly, it is so fresh and delicious, you almost forget that it is fish ($34).

Dessert

Lollipop lamb chops over broccolini

Salted Caramel Cheesecake Photos by Christy Hinko

If you had a tough time deciding on a meal, expect another test once you get the dessert menu. It is nearly impossible to have one favorite here. Try the Salted Caramel Cheesecake, a salty, sweet, creamy treat all melded into one ($10.95) or the classic, Toasted Almond Tiramisu ($10.95). In the mood for something ridiculously delectable to sooth your sweet tooth? Try the 5-layer chocolate cake or the Peanut Butter Chocolate Explosion, both dense, chocolaty and a generous serving ($10.95).

Staff rib makes for a finer texture meatball; the Insalata The kitchen and waitstaff at Bacaro have sweet sausage has a tiny kick of heat to it, but The signature Bacaro Salad is a totally great service chemistry, seemingly fluid. All still on the mild side.

No Italian menu would refreshing treat, made with chopped iceberg, of the staff are social and personable. The be complete without Sunday Gravy; Bacaro salami, artichokes, olives, tomatoes, cucumwaiters are knowledgeable about the menu, does not come up short here. ber, grana padano (similar to Parmigiano specials, ingredients and cocktail pairings.

Reggiano), roasted red peppers and pignoli The owners, Bonacore and Soluri are no Piatti Grandi nuts ($15). strangers to the hospitality business having There are plenty of enticing choices on previously owned the successful Caraways in Pasta the nightly specials menu. You will have Massapequa back in the 1980s.

Is it gravy or is it sauce? Debate that, plenty to choose from between both menu You will see one of both owners in the but there is no doubt about how good the sets, all equally delicious and sometimes a dining room, greeting guests and ensuring Sunday Gravy is here. Enjoy a generous, challenge to settle on one choice. Some of seamless service. You will feel like Soluri hearty portion of Fusilli pasta topped with the favorite main dishes are the Pork Osso has set the table and Bonacore has cooked a short rib meatballs, sweet sausage and a Bucco, a roasted pork shank over butternut dollop of ricotta over filetto di pomodoro, a squash risotto ($29), the Veal Chop Milanese meal from his own home, all especially just for you. savory tomato sauce ($28). The shaved short topped with arugula greens, tomato, fresh

Bacaro is closed on Mondays. Open Tuesday through Friday from 2 to 10 p.m.; Saturday from 4:30 to 10 p.m. and on Sunday from 4:30 to 9 p.m. Closing times are for the kitchen; the bar remains open a little later.

Enjoy happy hour Tuesday through Friday from 3 to 6:30 p.m., including appetizers and drink specials. Ladies night is every Wednesday night and includes price-fixed, three-course meals, drink specials and $20 select bottles of wine. Also, check out their events calendar on the website for live music, offered nearly every night by local talent.

Location

Bacaro Italian Tavern is located at 1020 Park Blvd. in Massapequa Park. Dine-in and take out services are available. Reservations are highly recommended, especially for the more popular Friday and Saturday dinner hours.

Parking

There is ample parking in the municipal parking field directly behind the restaurant, in addition to some on-street parking in front.

Visit www.bacarony.com or call 516-798-1555 for more information.

A Mineola Landmark . . .

DAVENPORT PRESS RESTAURANT

Now Accepting Reservations

Happy Mother’s Day

Mother’s Day is Sunday, May 8th Complete Menu Available

29

$

5995Adults

$

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Children under 10)

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Featuring:

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prix fixe menu

Sunday - Friday Anytime Saturday before 5 pm

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per person includes: appetizer, entreé & dessert up to 6 people • cash only

70 main street ,mineola • (516) 248-8300 www.davenortpress.com

232081 S

APRIL 27 - MAY 3, 2022 • SPRING DINING GUIDE | 7A

The Baking Magic Of Pancakes

Bisquick serves up some mighty good pancakes with very few ingredients.

They are easy to make if you simply follow directions on the box. But some guidance can go a long way.

Sour Cream, Egg Whites & Ricotta

S

o the question becomes what makes pancakes great? And how do you make them so? These questions become salient because virtually everyone loves pancakes for breakfast, brunch, lunch or dinner. Time seems irrelevant when it comes to eating great pancakes.

Researching these questions made me very hungry. But the real problem became how to select the best information when so much is available. Personal

taste, of course, played a big part in settling on an answer. And there do appear to be certain rules and procedures that are essential to making the best pancakes.

For example, great pancakes appear to largely depend on simplicity, lots of butter, the best maple syrup you can find, the right type of cooking tool, and access to the best ingredients. Box pancakes are less appealing but I must say that some are better than others. For example,

Some Helpful Pancake Tips • Buttermilk is critical to the flavor and rise of these pancakes. Or you can add sour cream, plain yogurt, whipped egg whites, or even more simply add 1 Tbsp of lemon juice to 2 cups of milk and let sit for 10 minutes.

• Don’t over-mix the batter. Some say this is the secret to great pancakes. Just remember that lumpy is good. They will turn out more fluffy and tender.

• Use butter or vegetable oil to grease your pan.

• And ideally your pan should be a cast iron skillet or a good heavy non-stick one. The reasons for this are twofold: cast iron will make nice golden brown pancakes: and, you will not have to grease your pan more than once.

Mark Bittman swears by his recipe below which has all the right elements and more. He eliminates buttermilk but he adds sour cream plus ricotta and lemon juice. It’s a divine combination. But keep in mind that simplicity and cost may call for you to consider Bisquick with buttermilk or milk with lemon juice. Have fun trying your own recipe.

Pancakes, Egg Whites & Ricotta (Adapted from Mark Bittman’s delicious recipe in his now defunct New York Times food column) Serves 4 Ingredients 1 cup ricotta or cottage cheese 1 cup sour cream or plain yogurt 3 eggs, separated ½ tsp baking soda 1 cup all-purpose flour dash of salt 1 Tbsp sugar 2 Tbsp lemon juice 2 tsp grated lemon zest Butter or grapeseed or other neutral oil as needed 1. Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Separately beat egg whites until fairly stiff but not dry.

2. Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites.

3. Add about 1 tablespoon butter or oil to griddle or skillet. When it is hot, but not scalding, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately. Wow! This delicious recipe seems to produce the great pancakes we’ve been seeking! Enjoy!

Check out Zox’s Kitchen on www.longislandweekly. com for more recipes.

The Finest in Fur Storage...

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PROTECT YOUR FUR DURING THE WARMER MONTHS 224 Jericho Turnpike, Mineola

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New Superfood Celebrity chef’s health issue cooking up big business

BY ANTON MEDIA GROUP

specialsections@antonmediagroup.com

C

hef Jen Peters has made it possible for those with gluten intolerance to safely indulge in delicious homemade bread, pasta and pancakes; battered chicken, fish and tempura; and even vanilla bean cake using her artisan gluten-free flour blends.

Peters was a protégé of Chef Bruno Marti (the beloved godfather of fine dining cuisine in Canada) and worked and trained in Michelin-starred restaurants, where she created culinary masterpieces for others to enjoy even as she suffered the horrible effects of Celiac disease that went undiagnosed for 20 years.

With the answer she finally needed, she began researching and creating a line of gluten-free, all-purpose baking blends that would allow her to continue making popular kitchen staples like

Chef Hamid Salimian, CEO Matthew Clayton and Chef Jen Peters bread, pasta and pastries without sacrificing taste or texture, or settling for low-quality alternatives.

In 2012, Peters finally perfected her recipe and founded Nextjen Gluten-Free with her partner (and husband), Chef Hamid Salimian, who has built a reputation as a “chef’s chef,” winning the respect

of his peers for his eye for detail, insistence on quality, and his commitment to mentoring the next generation of chefs. As the co-founder of the company, Salimian is also its food photographer. He acts as a culinary consultant for national brands such as Earls Kitchen + Bar, and shares his knowledge and expertise with a new generation of chefs as an instructor in the VCC Culinary Arts program.

In 2021, the husband and wife duo teamed up with Matthew Clayton and rebranded the company as The Good Flour Company.

Today, their products are used in more than 70 restaurants nationwide and are available for retail purchase online. The Good Flour Company’s gluten-free products are also GMO-free, allergen free and contain ingredients with the highest nutritional content available.

Visit www.goodflour.co for more information.

Tomatillo and mango sauce over scallops

You Will Have A New Favorite Soon New kid on the block, Kama Asian Fusion in Wantagh, is going to be a great surprise to many.

The talented and Michelin award-winning chef Peter Beck has pulled all the stops out for this fusion menu with intriguing and eclectic combinations of tastes and textures. Visit www.longislandweekly. com/kama-asian-fusion to check out our review of the new epicurean delight. (Photo by Christy Hinko)

Come celebrate Mother’s Day at

Featuring: • Our regular full menu • Amazing fresh specials • Live music Purchase a Bacaro gift certificate online at www.BacaroNY.com Born out of our love of fine wines and delicious food, BACARO ITALIAN TAVERN is the premiere location for

Great Italian Food Right In The Heart Of Massapequa Park.

We are dedicated to offering only the finest and freshest foods. We have also taken great care in assembling a team of only the best chefs and experienced kitchen, bar, dining, and wait staff.

Come and taste the experience for yourself!

You’ll love our Famous Bacaro Original Eggplant Meatballs!

Bacaro Italian Tavern

1020 Park Blvd Massapequa Park, NY • 516.798.1555

232579 M

APRIL 27 - MAY 3, 2022 • SPRING DINING GUIDE | 9A

Food Scientist And Chef Talks 2022 Food Trends

BARBATSULY FURS Garden City, NY

Get Ready!

IT’S FUR STORAGE TIME!

BY ANTON MEDIA GROUP

specialsections@antonmediagroup.com

Visionary leader, certified food scientist, internationally-renowned chef and business owner Brad Kent recently attended the Natural Food Expo in Los Angeles to discuss what’s trending in the booming food industry this year. With new innovations coming out every day it’s hard to keep up with all that has happened so far this year—yet alone what will happen next. Kent is the one person perfectly suited to helping us understand the trends.

K

ent has more than 30 years of experience and expertise in natural foods and is the chef behind Blaze Pizza, Olio Pizzeria, Bagel+Slice.

Kent has also developed all-natural refrigerated and frozen products for national retailers including Trader Joe’s, Whole Foods, Costco and many other food retailers.

Here are some of the new and not-sonew food concepts that Kent said are trending this year:

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516 742-8280

Monday to Friday 9:30 am to 5:30 pm Saturday 9:30 am to 5 pm Evenings by Appointment Only

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10A | SPRING DINING GUIDE • APRIL 27 - MAY 3, 2022

Honey

Eggs 232378 M

STORE - CLEAN - PROTECT - REMODEL

Chef Brad Kent

Dates

Kent studied business and marketing at the University of Southern California (USC), but it was during his senior year of college in 1991 that he became truly hooked on the culinary industry. He immediately started two successful catering businesses “For Starters Catering” focused on appetizers and tapas, and “Bacchus Wine and Catering,” adding wine Pistachios pairing to the mix.

Upon graduation, Kent applied and was accepted to the prestigious culinary school, Culinary Institute of America (CIA) in New York, where he studied technical skills alongside two award-winning chefs, Charlie Palmer at Aureole and Joachim Splichal at Patina.

Shortly after graduating with honors from the CIA in 1996, Kent was

CONTINUES ON NEXT PAGE

CONTINUED FROM PREVIOUS PAGE recruited for a position as a product developer and food scientist for the functional ingredients supplier, Cyvex Nutrition. While there, he attended California State University Long Beach, where he graduated Cum Laude with a degree in Food Science.

Kent then went to work for the United States Department of Defense in Massachusetts and served as their first ever research chef focusing on all-natural product development where he was able to use his knowledge from his culinary degree along with his food science degree. This made him an ideal candidate in regards to developing new field rations for the U.S. military. Kent’s work in the military industry led him to create award-winning products for both German and Canadian armed forces.

In 2002, when he returned home to California after his time spent abroad, Kent was able to take over as head of the research and development team with “Two Chefs on a Roll,” an all-natural private label food manufacturer.

Additionally, for many years Kent developed all-natural refrigerated and frozen products for national retailers including Trader Joe’s, Whole Foods, Costco and many others.

In 2004, Kent made a conscious decision to move back east when he was hired as a private chef by a high-profile,

Kent has fun in the kitchen with some of the trending foods and concepts this year.

Florida-based family for their motor yacht. During this time Kent established himself and created what would eventually become one of America’s most popular pizza chains, Blaze Pizza.

In 2007, Kent returned west and created the first mobile, wood-fired pizza business in Los Angeles, “Farmer’s Market Pizza.”

His pizza passion and expertise led him to open the critically-acclaimed “Olio Wood Fired Pizzeria” in downtown Los Angeles’s

beloved Grand Central Market in 2010.

Olio has been ranked as one of the “Top-10 Destination Worthy Pizzas” by Zagat.

Taking pizza to the next level, Kent and his co-founders launched Blaze Pizza and by 2015, Blaze Pizza had become the fastest-growing chain of restaurants in history. He continues to work with Blaze Pizza as their chief culinary officer.

Kent is a pizza maven with a passion for saving the planet. During the pandemic,

Bagels he knew that protecting our world was more important now than ever before.

He immersed himself in research, careful planning and advanced work in sourcing local and regenerative ingredients for his new venture, Bagel + Slice. The concept for Bagel+Slice is simple: reasonably priced extraordinary bagels and pizza all day in a warm neighborhood setting, focused on sustainability, community involvement, health and safety.

Broadway Comes to Babylon!

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argyletheatre.com | 631.230.3500 |

34 w. main street, babylon ny 11702 232337 M

APRIL 27 - MAY 3, 2022 • SPRING DINING GUIDE | 11A

Only the best for Mom!

Mother’s Day Special

Choice of Honey Glazed Spiral Ham or Rotisserie Chicken Warm Cinnamon Apples Tossed Salad with Homemade Italian Dressing Creamy Rice Pudding Choice of 2 Homemade Sides

$

15

99

Per Guest

Minimum of 10 guests, please call to order at least one day in advance.

Choose either our Mother’s Day Special or any of our delicious family dinners!

Looking for a special gift?

Mom will love a night off from cooking!

Call or come in to purchase a gift card!

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Enjoy our award-winning Skinless Southern Fried Chicken

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The Original

4321 Hempstead Tpke, Bethpage • Open daily 11:00am-7:30pm

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•

(516) 731-5500 232615 S

SPRING DINING GUIDE • APRIL 27 - MAY 3, 2022