A N T O N
C O M M U N I T Y
N E W S P A P E R S
DINING SPRING 2012
The Best of Chinese & Japanese Cuisine
1191 Northern Boulevard, Manhasset, NY 11030 Tel: 516.365.9898 • 516.365.4630 Fax: 516.365.8813 www.PearlEastNY.com
81909
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SPRING
DINING Antonino’s Italian Restaurant 997 Northern Boulevard Manhasset, New York 11576 (516) 627-0660 Italian
Attilio’s 96 Mineola Avenue Roslyn Heights, New York 11576 (516) 621-1400 Italian
Bar Frites 400 Wheatley Plaza Greenvale, New York 11545 (516) 484-7500 French Urban Bistro
Bollinger’s Family Restaurant 282 Main Street Farmingdale, New York 11735 (516) 501-4990 American
Brown Box Café 100 Main Street Mineola, New York 11501 (516) 493-9090 Gourmet Café
Buongusto Pie Sanos 2330 Hempstead Turnpike East Meadow, New York 11554 (516) 796-2500 Italian & Pizzeria
Calageros 919 Franklin Avenue Garden City, New York 11530 (516) 294-2922 Italian
Caprio’s The Brick Oven Pizza & Restaurant 691 Hempstead Turnpike Franklin Square, New York 11010 (516) 505-1604 Italian
Chicken Kebab Restaurant 92 Mineola Avenue Roslyn Heights, New York 11577 (516) 621-6828 Mediterranean Flair
Churrasqueira Bairrada Rodizio 144 Jericho Turnpike Mineola, New York 11501 (516) 739-3856 Portuguese
Churrasqueira Brasa Rodizio 100 Herricks Road Mineola, New York 11501 (516) 280-8000 Portuguese
Cipollini 2110C Northern Boulevard Manhasset, New York 11030 (516) 627-7172 Italian
Cugini Pizzeria & Restaurant 432 Jericho Turnpike Mineola, New York 11501 (516) 248-7770 (516) 248-7773 Italian
4 • Dining Guide 2012
PG. 9
38
12, 13
23
52
57
22
46
Davenport Press 70 Main Street Mineola, New York 11501 (516) 248-8300 American Traditional
DiMaggio’s Restaurant
41
706 Port Washington Boulevard Port Washington, New York 11050 (516) 944-6363 Continental
Eddie’s Pizza 2048 Hillside Avenue New Hyde Park, New York 11040 (516) 354-9780 Italian
Back Cover, 44
Frank’s Steaks 4 Jericho Turnpike Jericho, New York 11753 (516) 338-4595 Steak House
Garden City Pizza 670 Franklin Avenue Garden City, New York 11530 (516) 294-2929 Italian
Grace’s Marketplace East 81 Glen Cove Road Greenvale, New York 11548 (516) 621-5100 Premier Gourmet Retailer
Greek Corner 165 Voice Road Carle Place, New York 11514 (516) 280-2778
16
54
43
33
281 Franklin Avenue Franklin Square, New York 11010 (516) 326-0300 Greek
Iavarone Bros. 55
PG. 34
1538 Union Turnpike Lake Success, New York 11040 (516) 488-5600 Gourmet Market www.ibfoods.com for our other locations
17
Inn at New Hyde Park 39
Inside Front, 30 214 Jericho Turnpike New Hyde Park, New York 11040 (516) 354-7797 German/American
Jo Jo Apples 47
149 Glen Street Glen Cove, New York 11542 (516) 277-2023 American Bistro
K. Pacho 11
1270 Union Turnpike New Hyde Park, New York 11040 (516) 358-2222 Mexican Grille
La Motta’s Waterside Restaurant 24
Manhasset Bay Marina 10 Matinecock Avenue Port Washington, New York 11050 (516) 944-7900 American New
40
3
45
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2012
DIRECTORY PG.
PG.
La Piccola Liguria Ristorante
53
36 Lincoln Avenue Roslyn Heights, New York 11577 (516) 625-6688 Italian
47 Shore Road Port Washington, New York 11030 (516) 767-6490 Italian
Laverne of Great Neck
37
14
284 East Meadow Avenue East Meadow, New York 11554 (516) 794-6600
Pisces I Seafood Restaurant
59
Poultry Mart
60
33 Middle Neck Road Great Neck, New York 11020 (516) 487-7150 Chicken, Assorted Salads, and more … Take Out
8289 Jericho Turnpike Woodbury, New York 11797 (516) 367-7300 Steakhouse
Mineola Diner
Inside Back, 62
271-02 Union Turnpike New Hyde Park, New York 11040 (516) 354-3230 (718) 347-8052 Seafood
9 Cuttermill Road Great Neck, New York 11020 (516) 829-8200 Asian Fusion
Majors Steakhouse
Pirandello Ristorante
Sakaya 58
138 Jericho Turnpike Mineola, New York 11501 (516) 877-1370 American/Greek
7
1162 Willis Avenue Albertson, New York 11507 (516) 621-1887 Japanese
Seasons 52
35
170 Post Avenue Westbury, New York 11590 (516) 338-4933 Continental Restaurant & Catering
Located at Roosevelt Field Mall 630 Old Country Road Garden City, New York 11530 (516) 248-5252 Fresh Grill & Wine bar
Mitch & Toni’s
Sempre Fame
Mirelle’s
875 Willis Avenue Albertson, New York 11507 (516) 741-7940 Classic American Bistro
Molly Downs 607 Willis Avenue Williston Park, New York 11596 (516) 385-2324 American
Morrell of Woodbury Woodbury Jewish Center 200 South Woods Road Woodbury, New York 11797 (516) 364-2000 Kosher Caterer
Mother Kellys of Syosset
49
51
Shakers 50
21
Park City Diner 101 Herricks Road Garden City Park, New York 11040 (516) 747-9323 Diner
Pearl East 1191 Northern Boulevard Manhasset, New York 11030 (516) 365-9898 Chinese Restaurant
Anton Community Newspapers
2144 Jericho Turnpike Garden City Park, New York 11040 (516) 673-4545 Greek
Toku
Cover, 31
8
107 Forest Avenue Locust Valley, New York 11560 (516) 723-9103 American
The Greek Place
61
25
949 Franklin Avenue Garden City, New York 11530 (516) 873-8818 Japanese
The Brass Rail
575 Underhill Boulevard Syosset, New York 11797 (516) 802-0333 Italian Cafe www.motherkellysli.com
18,19
267 Mineola Boulevard Mineola, New York 11501 (516) 294-0441 Sports Bar & Grill
Sushi Ya 6
36
www.semprefame.com (516) 967-9895 Gourmet Italian BBQ
2014 Northern Boulevard Manhasset, New York 11030 (516) 627-TOKU Asian
Umberto’s
26, 27
15
28, 29
737 West Jericho Turnpike Huntington, New York 11743 (631) 423-2999 Italian
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1162 Willis Avenue Albertson, NY 11507
Exit. 37 on L.I.E./Exit 28S on Northern State Pwy.
516-621-1887 • 516-621-2468 MON. - THURS. 11:30 AM - 10 PM FRI. 11:30 AM - 11 PM SAT. 1 PM - 11 PM SUN. 1 PM - 10 PM Featuring delicious Japanese Cuisine in an amazing interior. Sushi Bar, Cocktail Bar and Hibachi Room. All of the private and elaborately detailed spaces hold 8 -170 guests and are ideal for Birthdays, Fundraisers, Engagement Parties, Wedding Receptions, Religious Parties and Corporate Dinners.
80809
Prix Fixe menu options featuring our sophisticated signature dishes, made with only the freshest ingredients, can be customized to fit your particular budget. Sakaya is also happy to offer catering services to bring the Sakaya experience to a location of your choice.
www.sakayalongisland.com Anton Community Newspapers
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Bar Menu -6-
Dinners
Cocktail Franks • Deviled Egg / Caviar Guacamole & Chips • Barbequed Ribs Fried Oysters • Short Rib Quesadilla Buffalo Wings • Baked Little Neck Clams
Soups -7Lobster Bisque • French Onion
Salads -8Mixed Green Salad Steakhouse Iceberg Wedge Salad Endive Salad Baby Romaine Caesar Tri-Color Salad
Chilled Seafood Blue Point Oysters -12Little Neck Clams -8Shrimp Cocktail -15-
Small Plates -12Grilled Mediterranean Octopus Tuna Tartar Spicy Rock Shrimp Steamed Mussels (Thai, spicy tomato, or Bianco) Cajun Seared Shrimp Duck Confit Gyozas Crispy Calamari / spicy tomato sauce
Sandwiches -15(served with shoestring fries and slaw) Shrimp and Oyster Po Boy Jalapeno Cheddar Burger Sirloin Burger Au Poivre Cubano • Grilled Chicken Club The Gardener • French Dip
Linguine and Clam Sauce -18Little necks, baby spinach, plum tomato Capellini with Shrimp and Lobster -25Mussels, Chardonnay, garlic and parsley broth Grilled Scottish Salmon -20Truffle white bean purée, broccoli rabe, green olive nage Fish and Chips -17Crisp cod fillet, fennel, shoestring fries Tuna Steak au Poivre -28Peppercorn crust, spinach and shiitakes, onion rings Grilled Bronzino -25Diced potatoes, broccoli rabe, lemon broth Blackened Mahi Mahi -23Mashed sweet potatoes, caramelized fennel, escarole Roast Organic Chicken -19Mushroom risotto and escarole Grilled Chicken Paillard -17Toasted orzo, broccoli rabe, lemon and capers Grilled Pork Chop -19Mashed potatoes, escarole, cherry pepper vinegar sauce Seared Long Island Duck Breast -27Brussel sprouts, sweet potato gnocchi, vanilla cider reduction Steak Frites -27Garlic green beans, shoestring fries, peppercorn sauce Grilled Skirt Steak -20Blue cheese mashed potatoes, grilled asparagus Grilled Filet Mignon -32Creamed spinach, mushrooms, steak fries
Sides -6Shoestring Fries • Truffle Mashed Potatoes Macaroni and Cheese • Grilled Vegetables Garlic Green Beans • Mushroom Risotto Sautéed Spinach and Shiitake Mushrooms Sautéed Broccoli Rabe Vidalia Onion Rings • Brussel Sprouts
SPECIALS
Monday - Country Meatloaf -13Tuesday - Lasagna and Garlic Bread -13Wednesday - Coq au Vin -15Thursday - Chicken Parmesan -15Friday - Sole Meuniere -19Saturday - Chateaubriand -25Sunday - Roast Beef & Yorkshire Pudding -19-
Open 7 Days a Week for Lunch & Dinner
107 Forest Avenue • Locust Valley, NY 11749
516-723-9103
8 • Dining Guide 2012
80803
Sunday Brunch 11am-3 pm • Off Premise Catering
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OPEN 7 DAYS • LUNCH & DINNER
It’s the perfect place to go for the perfect lunch or dinner.
Prix Fixe Dinner $2195 • Prix Fixe Lunch $1595 3 Courses
CATERING FOR ALL OCCASIONS Catering can be tailored to events of any size or budget. We offer a wide variety of menus & planning services to ensure that your event will be enjoyable. Our staff will deliver & set up your affair.
Take 10% OFF
Take $500 OFF 3500 or More
Any Purchase of $10000 or More
With this coupon. Not to be combined with any other offer.
With this coupon. Not to be combined with any other offer.
With this coupon. Not to be combined with any other offer.
Dining In Only
$
Take 10% OFF
Text Antoninos to 90210 for Special Offers and Additional Coupons Prix Fixe Dinner & Lunch Menu Join us on
997 Northern Boulevard • Manhasset • NY 11030 Tel: 516-627-0660 • Fax: 516-627-8459 • WWW.ANTONINOS.COM Anton Community Newspapers
81745
FREE DELIVERY • GIFT CARDS AVAILABLE • WE ACCEPT ALL MAJOR CREDIT CARDS
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Seafood Options For A Delicious And Healthy Meal By Ronald Scaglia
T
here’s nothing like a seafood meal. There are so many delicious seafood options to choose from for a light yet satisfying dinner, that really hits the spot on a warm spring evening, This is especially true on Long Island. Situated on the eastern seaboard has helped to contribute to the Island’s reputation for offering some of the finest seafood in the world. And nutritionists advise that there are many healthy benefits to consuming seafood. “Fish contains omega-3 fatty acids which are shown to be heart healthy and lower the risk of heart disease,” says Nancy Copperman, MS, RD, CDN and director of public health initiatives with North Shore Long Island Jewish Health System. She also added that fish “improves brain function, preSalmon – in particular wild salmon – is high in omega-3 fatty acids. venting Alzheimer’s and dementia,” In addition, she says that fish is low in Copperman also suggests that diners be particular about saturated fat, is low in fat generally, is naturally low in how they ask their seafood to be prepared. She says the uncalories and is a good source of protein. Therefore, she rechealthiest way to order seafood is deep-fried. No matter ommends that everyone consume about 12 ounces of fish how healthy a selection is, deep-frying adds fat and calories per week. and the fat is most likely saturated. However, not all fish are created equally. Some fish are “Avoid anything that’s fried,” she advises. higher in those beneficial omega-3s, while other fish contain Pan-fried entrees are slightly healthier than deep-fried sehigher levels of mercury. How a fish dinner is prepared also lections, according to Copperman. She says that pan-frying greatly influences how healthy it really is. So, here are some is usually healthier than deep-frying because, most often, suggestions on what to order and how to have it prepared so unsaturated fats are used as the cooking oils. However, this that a fish entrée can be a satisfying and tasty dinner, while method will still increase the amount of calories. also being a healthy choice. A healthier option is broiling, but Copperman says One thing to consider is the amount of mercury that difthere are still pitfalls. She cautions that fat is often added ferent varieties of seafood contain. Popular fish selections when broiling fish. She specifically states that buttery that contain high levels of mercury, according to both the sauces are used to brown fish, therefore she recommends U.S. Food and Drug Administration (FDA) and Copperthat diners question what sauces are used to prepare man, are shark, swordfish, king mackerel and tilefish. broiled seafood. However, Copperman advises that Women who are nursing, pregnant, or who may become broiled fish without added fats is a very good choice nupregnant should avoid these selections and others should tritionally. She also recommends baking or poaching, limit their consumption. Instead, the FDA recommends again without added fats. shrimp, canned light tuna, salmon, pollock and catfish as The sauces added to fish can be another diet pitfall. Even seafood with low levels of mercury. In addition, Copperif someone orders poached salmon with no added fats, man advises that anchovies, bluefish, herring, mackerel, slathering it in tartar or hollandaise sauce will add plenty of salmon, sturgeon, sardines and lake trout are high in beneextra fat and calories. Diners should inquire about any ficial omega-3 fatty acids. sauces that a restaurant adds to seafood and Copperman advises that patrons request that any sauce be ordered on the side. She further recommends that when applying sauce, diners dip their fork into the sauce and then pick up a piece of fish rather than just covering the whole dinner in sauce. This way, the flavor will still be added, yet the amount of fat and calories will be far less because less sauce is being consumed. And even though fish is low in calories and fat, diners should still be careful about portion size. A standard recommendation when enjoying lean protein is to have a piece that is equal to the size of a deck of cards. Because fish is generally lower in fat and calories, Copperman says that portion sizes can be larger – about a deck of cards plus an additional quarter. However, many restaurants tend to serve larger portions, which are sometimes twice this amount. Therefore, she suggests that if portions are too large, diners take some of it home for a second meal to be enjoyed at another time. Shrimp is another tasty and healthy seafood choice.
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PAS TA
S ALUME RIA An Assortment of Italian Cured Meats, Cheeses & Olives Piccola 18.50 / Grande 29.95
INS ALATE Zuppa del Giorno Tuscan Tomato Soup Insalata Mista Caesar Salad Arugula, Cherry Tomato & Parmigiano Cucumber, Tomato & Corn Salad Insalata Greca Hearts of Palm & Avocado Salad Mozzarella di Bufala with Tomato Beef Carpaccio Seafood Salad Grilled Calamari & Arugula Salad Lobster Salad
P/A 7.00 7.50 10.50 11.50 12.00 14.00 15.00 15.50 16.50 16.50 19.00 P/A
ANTIPAS TI Zucchini Fritti Tzatziki Mild Garlic, Cucumber & Yogurt Dip Grilled Vegetables Artichoke Fritti Clams Oreganata Calamari alla Griglia Wild Mushroom Salad Fritto Misto Calamari, Shrimp & Zucchini Mussels Amatriciana Tartare di Tonno Antipasto Classico Mozzarella di Bufala, Prosciutto, Roasted Peppers & Tomato Grilled Baby Octopus
21.50
FROM OUR WOOD BURNING OVEN
CO NTORNI Broccoli Rabe Sautéed Spinach String Beans Roasted Potatoes 7.50
Bucatini Pomodoro Penne alla “Cipollini” Spaghetti alla Carbonara Orecchiette with Sausage & Broccoli Rabe Linguine alle Vongole Butternut Squash Ravioli with Brown Butter Sage Pappardelle with Veal Ragu Capellini con Frutti di Mare Tagliolini with Lobster & Spicy Tomato Sauce Risotto del Giorno
16.00 16.50 17.00 18.00 19.00 19.50 20.50 24.50 P/A P/A
P OL LO Chicken Paillard Chicken Parmigiana Chicken al Mattone, roasted under a brick Chicken Scarpariello with Sausage, Peppers & Onions
19.50 20.50 22.00 24.00
PESCE 9.00 9.00 9.50 11.00 12.50 12.50 12.50 14.00 14.50 15.50 19.50
PIZZA
Margherita Veggie Rustica Funghi Sausage, Roasted Peppers & Garlic Fontina, Arugula & Prosciutto Quattro Stagioni Artichoke, Olives, Prosciutto & Mushrooms Robiola with Truffle Oil
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15.50 16.00 16.50 17.00 18.00 18.00 20.50
Pan Seared Salmon with Broccoli Rabe & Cannellini Beans Tuna Steak with Potatoes, Tomatoes, Capers and Olive Oil Sautéed Prawns with Corn, Roasted Tomatoes & Spinach
25.00 28.00 29.00
Mediterranean-Style Whole Fish our chefs will de-bone your fish unless otherwise instructed Branzino 29.00 Red Snapper, market availability P/A Halibut with Braised Leeks Grilled Lobster with Lemon and Extra Virgin Olive Oil
34.00 P/A
C AR N E Veal Scaloppine Piccata, Marsala or Francese Veal Milanese Filet Mignon Veal Chop Lamb Chops
25.50 37.00 38.00 39.00 44.50
PAN I N I Ciabatta with Grilled Chicken, Fresh Mozzarella, Roasted Peppers & Arugula Ciabatta with Turkey, Brie and Pancetta Ciabatta with Prosciutto, Fresh Mozzarella, Tomato & Fresh Basil Cipollini Burger with French Fries, Onions and Tomato
12.50 12.50 15.00 15.00
Open 7 Days a Week for Lunch & Dinner 516.627.7172 · cipollinirestaurant.com 81754
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OPEN EVERYDAY LUNCH · DINNER · WEEKEND BRUNCH
HOT HORS D’OEUVRES ONION SOUP GRATINEE HOUSEMADE CHICKEN NOODLE SOUP SOUP DU JOUR ESCARGOTS garlic, parsley, butter GRILLED CALAMARI olive oil, lemon, herbs FRIED CALAMARI lemon garlic aioli, marinara WOK HAY FROG LEGS
9.00 6.50 P/A
12.00 12.50 12.50 12.50
boneless wok seared, yellow chives, shoaxing wine
MACARONI GRATIN
12.50
cavatapi pasta, ham, mornay sauce, emmental, gruyère
BAJA FISH TACO
14.00
blackened seabass, mango, cilantro and sriracha mayo
SEARED TUNA sweet & sour black bean sauce JUMBO LUMP CRAB CAKE
15.00 16.50
MUSSELS choose a sauce: tomato / leeks pernod / Thai coconut HALF 12.00 / FULL 21.00 served with frites
COLD HORS D’OEUVRES TRIO OF CROSTINI
BENTO BOX DAILY LUNCH SPECIAL $19.50 served with soup (onion Soup 3.00 suppl.)
LUNCH PRIX FIXE $22 CHOICE OF APPETIZER SOUP (onion Soup 3.00 suppl.) MIX BABY GREENS SALAD ASIAN DUCK FRISÉE SALAD WATERMELON & TOMATO SALAD MUSSELS MEUNIERE SMOKED SALMON with brioche CHOICE OF ENTREE CHICKEN MILANESE · HANGER STEAK MUSHROOM PASTA · SALMON CONFIT or BRAISED SHORT RIBS CHOICE OF DESSERT CHOCOLATE MOUSSE or ICE CREAM
9.50
SPA LUNCH
tomato basil / cucumber dill / ricotta truffle honey
VIETNAMESE SUMMER ROLLS CHICKEN LIVER & FOIE GRAS MOUSSE
12.00 12.50
red onion marmalade
BEEF CARPACCIO pepper crusted,
12.95
arugula, tomato, shaved parmesan
YELLOW FIN TUNA TARTARE
15.00
17.50
TUNA SALAD PLATTER cous cous salad, summer fruit, hard boiled egg, avocado, olive oil & lemon
CAL: 394 / CARBS: 61 / PROTEIN: 50 / FAT: 22 / FIBER: 16
CHILLED LOBSTER SALAD
19.50
avocado, frisée & bibb lettuce, red peppers, corn, Thai basil, celery, mustard vinaigrette
white soy, avocado cream
CAL: 375 / CARBS: 26 / PROTEIN: 42 / FAT: 27 / FIBER: 14
FLUKE CRUDO jalapenos, shiitake, yuzu ponzu 15.00 STEAK TARTARE 15.00 / 24.00
GRILLED BLACK BASS
hand cut filet mignon, served the classic style
CAL: 390 / CARBS: 14 / PROTEIN: 16 / FAT: 32 / FIBER: 8
LES SALADES MIXED BABY GREENS tomato, cucumber, carrots, mustard lemon vinaigrette
add goat cheese
FRISÉE AUX LARDONS SALAD
7.50 9.50 10.50
soft poached egg, croutons, herbs, oil & vinegar
CAESAR SALAD
10.50
romaine hearts, croutons, classic dressing
ROQUETTE POMEGRANATE
11.00
CREPES & QUICHES served with green salad
HAM & CHEESE CREPE BEEF SHORTRIB CREPE CLASSIC QUICHE LORRAINE MUSHROOM QUICHE
12.00
creamy maytag bleu cheese dressing
APPLE PEAR SALAD
12.00
mixed greens, d’anjou pear, granny smith apple, truffle pecorino, walnuts, pear vinaigrette
BEET SALAD red and gold beets, asparagus,
served with pomme frites
HAMBURGER / CHEESEBURGER CROQUE MONSIEUR
12.50 12.50
CROQUE MADAME GRILLED CHICKEN CLUB SLICED STEAK SANDWICH
CHINESE CHICKEN SALAD napa cabbage,
sautéed onion, gruyère
16.50
red cabbage, snow peas, peanuts, carrot, cilantro, Thai basil, crispy wonton, sesame ginger dressing
16.50 17.50
roasted chicken, ham, bacon, tomato, beet, egg, baby greens, gruyère, white balsamic vinaigrette
GRILLED CALAMARI SALAD butter lettuce, frisée, watercress, radicchio, lemon mustard vinaigrette
19.00
corn, red onion, roasted red peppers, citrus vinaigrette fingerling potatoes, roasted peppers, haricot verts, nicoise olives, tomato, egg, cabernet vinaigrette
WHEATLEY PLAZA
14.00
GRILLED CHEESE & MUSHROOM
16.50 12.50
FRENCH DIP prime roast beef, baguette, mayo, au jus 15.50 TUNA BLT seared yellowfin, bacon, lettuce, tomato, 17.00 avocado, sweet garlic aioli served with pomme frites
SLIDERS MINI BURGERS / CHEESEBURGERS 12.50/14.00
JUMBO LUMP CRAB SALAD tomato, avocado, 19.00 SALAD NICOISE seared tuna, baby field greens,
fried egg 15.00
gruyère, shitake & cremini mushrooms, country bread
mixed greens, tomato, cucumber, red onion, haricot verts, avocado, balsamic vinaigrette
GOTHAM SALAD
14.00
triple decker toasted brioche, avocado, bacon, lettuce, tomato, red onion, sweet garlic mayo
red & yellow peppers, olives, feta cheese, red wine vinaigrette
BUNLESS BURGER OVER SALAD
14.00/15.00
signature house blend, brioche bun berkshire ham, gruyère, mornay sauce
haricot verts, baby arugula, candied walnuts, avocado, boucheron cheese, cabernet vinaigrette
GREEK SALAD Romaine, tomato, cucumber, onion,
12.00 14.00 12.00 12.50
SANDWICHES
baby arugula, pomegranate seeds, Asian pear, bleu cheese, balsamic vinaigrette
ICEBERG WEDGE tomato, bacon lardon,
21.50
salad of warm spinach & arugula, red & yellow heirloom tomatoes, olive oil & lemon
19.50
signature house blend, potato bun
SHORT RIBS
14.00
sweet slaw, pickled red onion, potato bun
ASIAN SALMON BURGERS
15.00
hand cut, arugula, wasabi aioli, brioche bun
PETITE FILET MIGNON
19.00
lettuce, tomato, garlic aioli, onion roll
516.484.7500
BARFRITES.COM 81757
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MARGHERITA
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PIZZETTES
12.50
tomato, basil, house made mozzarella
PROVENÇALE roasted onions, peppers,
14.00
olives, house made mozzarella, oven dried tomato
WILD MUSHROOM & FONTINA CÔTE D’AZUR
14.00 15.00
caramelized onion, balsamic glazed figs, roquefort
ROBIOLA truffle oil
16.50
PASTA
TOMATE CLASSIC spaghetti, tomato, basil, garlic 14.50 VEGETABLE NOVILLE 15.50 tagliatelle, tomatoes, mushroom, asparagus, garlic
WILD MUSHROOM linguine, spinach, tomato PAPPARDELLE BOLOGNESE
17.00 18.00
six hour braise of veal, pork, beef
OPEN SHRIMP RAVIOLI
18.75
shellfish broth, herb butter
POULTRY
GRILLED CHICKEN PAILLARD
18.50
frisée, mache, roasted tomato, shaved parmesan
CRISPY FRIED BABY CHICKEN pomme frites 19.00 POULET FROMAGE breaded chicken cutlet, 19.50 tomato sauce, mozzarella, gruyère, haricot verts
PAN-ROASTED ORGANIC CHICKEN
23.00
spinach, pomme puree
ORGANIC LONG ISLAND DUCK
27.00
seared breast, leg confit, baby bok choy, duck jus
FISH all fish can be simply prepared with lemon and olive oil
FISH & FRITES crispy cod, herb remoulade BROOK TROUT “ALMONDINE”
18.50 23.00
beurre noisette, almonds, haricot verts
PAN ROASTED SALMON
23.50
cucumbers, shallot, red balsamic
GRILLED FILET OF BRANZINO
27.00
baby arugula, radicchio, red onion
CARAMELIZED SEA SCALLOPS
28.00
cauliflower, mushrooms, pine nuts, golden raisins
WHOLE CRISPY BLACK BASS CHINOIS
28.00
julienne vegetables, Chinese sausage, soy ginger sauce
SEARED CHATHAM HALIBUT
29.00
asparagus, royal trumpet mushrooms, beurre blanc
DINNER PLATS DU JOUR MONDAY HALIBUT MILANESE TUESDAY SAUTÉED SKATE WEDNESDAY BRAISED LAMB SHANK THURSDAY BOUILLABAISSE FRIDAY
2 LB LOBSTER
SATURDAY CÔTE DE BOEUF SUNDAY COQ AU VIN
CHILLED SEAFOOD OYSTERS ½ doz P/A LITTLE NECK CLAMS ½ doz 10.00 CHERRY STONE CLAMS ½ doz 10.00 CRABMEAT COCKTAIL 18.00 JUMBO SHRIMP COCKTAIL 16.00 ½ CHIX LOBSTER 18.00
PLATEAUX DE FRUITS DE MAR PETIT GRAND ROYAL
48.50 68.50 98.50
FROMAGE & CHARCUTERIE FLIGHTof THREE CHEESES FLIGHTof FIVE CHEESES SOPPRESSATA SAUCISSON SEC JAMON SERRANO SELECTION of THREE MEATS COUNTRY PÂTÉ SELECTION of MEATS & PÂTÉ
12.00 21.00 10.50 10.50 15.50 14.50 12.00 18.00
FROMAGE & CHARCUTERIE BOARD
three assorted MEATS, three seasonal assorted CHEESES fruit & condiments / 27.00
BRUNCH ENTREES TWO ORGANIC EGGS any style, homefries EGGS BENEDICT poached eggs, ham,
10.00 15.00
hollandaise on an english muffin, homefries
THREE EGG OMELETTE
STEAK FRITES served with pomme frites & choice of one sauce: chimmichurri, peppercorn, Bordelaise, béarnaise, roquefort, maitre’d butter
HANGER STEAK PRIME SIRLOIN FILET MIGNON
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25.00 34.00 36.50
ENTREES
OMELETTE DU JOUR pomme frites GRILLED VEGETABLES warm goat cheese CHICKEN BROCHETTE twin skewers,
15.00 17.00 19.50 19.75 21.00 22.50 24.50 29.50
POMME FRITES
6.00 6.50 7.50
SPINACH / MUSHROOMS / BRUSSELS SPROUTS BOK CHOY / RICE PILAF / HARICOT VERTS POMME PUREE / ASPARAGUS / CARROTS
½ GRAPEFRUIT STEEL CUT IRISH OATMEAL
5.00 8.00
dried fruits and brown sugar
HOME MADE GRANOLA
12.00
VANILLA BELGIAN WAFFLE
13.00
BUTTERMILK PANCAKES
13.00
FRENCH TOAST challah bread,
14.00
sweet butter, fresh berries, warm maple syrup
served with choice of one sauce: roasted garlic aioli,bleu cheese, wasabi aioli, BBQ chipotle / an assortment of all sauces 2.00
HOME MADE POMME FRITES SWEET POTATO FRIES TRUFFLE FRITES
18.00
warm blueberry compote, maple syrup
caramelized onions, pomme frites
BRAISED SHORT RIBS pomme puree LAMB T-BONES spinach, lemon
STEAK & EGGS
fresh berries, whipped cream
spatzle,crispy Brussels sprouts, calvados jus
SLICED FILET MIGNON
16.00
poached eggs, smoked salmon, hollandaise on an English muffin, homefries
organic yogurt and fresh berries
beef, veal, pork, pomme puree, snap peas, carrots, gravy
PORK TENDERLOIN
SMOKED SALMON BENEDICT
7 oz strip steak, two eggs any style, homefries
peppers, onions, zucchini, rice pilaf
BRASSERIE MEAT LOAF slow roasted
15.00
choice of three fillings: spinach,mushroom, fine herbs, ham, tomato, peppers, gruyère and cheddar, homefries
7.00
SHORT RIB HASH
15.00
choice of egg, spinach, potato, hollandaise sauce
SMOKED SALMON PLATE
16.00
toasted bagel, classic accompaniments
ADD ONS
HASH BROWNS HAM, BACON or SAUSAGE TWO ORGANIC EGGS
6.00 6.00 6.00
LE PANIER a basket of freshly baked BREADS & PASTRIES 14.00
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8289 JERICHO TPKE. WOODBURY
5163677300
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LUNCH MENU
284 EAST MEADOW AVE. EAST MEADOW
5167946600
OPEN FOR LUNCH & DINNER 7 DAYS
APPETIZERS GARLIC BREAD OVEN BAKED ONION SOUP CHICKEN SOUP WITH ORZO JUMBO SHRIMP COCKTAIL COCKTAIL SAUCE FRIED CALAMARI MARINARA SAUCE PRINCE EDWARD ISLAND MUSSELS
STEAKS & CHOPS 4.50 5.50 5.50 12.00 11.00 15.95
CASINO, MARINARA OR FRA DIAVOLO
BAKED CLAMS
10.50
WILLY’S FAMOUS WINGS CRUNCHY POPCORN SHRIMP CHIPOTLE MAYO BUTTERNUT SQUASH RAVIOLI BROWN BUTTER
9.00 14.95 11.50
OREGANATA OR CASINO
SALADS CLASSIC CAESAR GREEK SALAD
9.95
CRISPY BACON, AVOCADO, RED ONION, HARDBOILED EGGS, CALAMATA OLIVES, CHICK PEAS, LEMON RED WINE VINEGAR
9.95
WALNUTS, FETA, BACON, ARTICHOKE HEARTS, RED ONION, BACON VINAIGRETTE
17.95
BEANS, HARD BOILED EGGS, CHERRY TOMATOES, BLACK OLIVES
14.95
GRILLED SQUASH, ASPARAGUS, ROASTED RED PEPPERS, BABY ARUGULA, PINE NUTS, KEY LIME VINAIGRETTE
13.95
SHRIMP SCAMPI CAPPELINI
15.95
CHERRY TOMATO, FRESH SPINACH
M/P
SALMON, LEMON SOLE, YELLOW FIN TUNA, SHRIMP, LOBSTER TAILS, GRILLED OR BROILED, TARTAR SAUCE, POTATO
PAPPARDELLE BOLOGNESE SPAGHETTI AND MEATBALLS
12.50 11.95 10.95
SANDWICHES MAJORS’ CLASSIC BURGER
9.50
NAPA SLAW, HAND CUT FRIES
GRILLED SALMON BURGER
12.95
CUBAN SANDWICH
12.95
PULLED PORK, HAM, SWISS, YELLOW MUSTARD, GARLIC MAYO, SLICED PICKLES, TARO CHIPS
GRILLED SHRIMP BLT 15.50
NAPA CABBAGE, SNOW PEAS, PEANUTS, CARROTS, CILANTRO, THAI BASIL, CRISPY WONTON, SESAME DRESSING
15.95
APPLE WOOD BACON, BABY GREENS, TOMATO, AVOCADO, SIRACHI SUNDRIED TOMATO MAYO
YELLOW FIN TUNA CLUB 15.50
TRICOLOR SALAD, WALNUT VINAIGRETTE
15.95
ORZO PESTO, GRILLED VEGETABLES
12.50
CHICKEN, TOMATOES, RED ONION, BACON, BLEU CHEESE, CHEDDAR, EGGS, MIXED GREENS, BALSAMIC DRESSING
15.95
BACON, TOMATO, BABY GREENS, AVOCADO, CILANTRO MAYO, SWEET POTATO FRIES
STEAK BAHN MI
15.95
GRILLED SKIRT STEAK, PICKLED VEGGIES, PICKLED JALAPENOS, CILANTRO, HOT HOUSE CUCUMBERS, RED ONION, GARLIC MAYO, TARO CHIPS
PRIME ROAST BEEF FRENCH DIP
15.00
AU JUS, COLE SLAW, PICKLE
12.95
SERVED WITH MIXED GREENS
SLIDERS SERVED WITH HAND CUT FRIES
11.50 12.00 11.00 12.50 11.50
SIDES FOR 2 SWEET POTATO FRIES FRIED COMBO GARLIC MASHED POTATOES FRIED BRUSSEL SPROUTS CREAMED SPINACH CORN ON THE COB CHIPOTLE BUTTER BAKED POTATO FRIED PLANTAINS
MAJORSSTEAKHOUSE.COM 14 • Dining Guide 2012
19.95
WHITE CLAM SAUCE, MARINARA, FRA DIAVOLO CLAMS, CALAMARI, MUSSELS, SHRIMP
LETTUCE, TOMATO, LEMON, TARO CHIPS
GRILLED SQUASH, ARTICHOKE HEARTS, CHERRY TOMATOES, HEARTS OF PALM, RADISH, CARROTS, BABY GREENS, BALSAMIC SYRUP
SIRLOIN BURGERS MEATBALLS ARUGULA, FRESH MOZZARELLA BUFFALO CHICKEN MIXED GREENS, BLEU CHEESE SHORT RIB FRIED ONIONS APPLE WOOD B.L.T.
16.95
MANGO, CILANTRO, SIRACHI MAYO
BAKED WITH MOZZARELLA, POMODORINO, RICOTTA
15.95
OMELETTE OF THE DAY
14.95
FRESH POMODORO, BASIL, RICOTTA CHEESE
MIXED GREENS, MANGO, AVOCADO, SOY VINAIGRETTE
CHOPPED COBB SALAD
SEAFOOD DISHES FISH AND CHIPS
ONE POUND BAKED ZITI
ENTREE SALADS
GRILLED SHRIMP
1/2 RACK 12.50 FULL RACK 19.00
NAPA SLAW
ITALIAN SPECIALTIES
SPINACH SALAD
CHICKEN PAILLARD
DANISH BABY BACKS
MARKET FISH
WATERCRESS SALAD
ASIAN CHICKEN SALAD
16.95
MASHED POTATOES
SEAFOOD LINGUINI
12.95
TUSCAN GRILLED VEGETABLE SALAD
BAKED LEMON PEPPER CHICKEN
7.00 9.00
SHRIMP, GREEN BEANS, TOMATO, AVOCADO, ONIONS, HARDBOILED EGGS, APPLE WOOD BACON
GRILLED SALMON SALAD
12.95
TRI COLOR SALAD, WALNUT VINAIGRETTE
BLACKENED BAJA FISH TACOS
TOMATOES, RED ONION, CUCUMBER, FETA CHEESE
GRILLED YELLOW FIN TUNA NICOISE
MUSHROOMS, CARAMELIZED ONIONS
PORK CHOP MILANESE
6.50
TOMATO, APPLE WOOD BACON, CREAMY BLUE CHEESE
TUNA TATAKI
16.95 14.95 14.95
GUINNESS BATTERED, HAND CUT FRIES, MALT MAYO
ICEBERG WEDGE
MAJORS SALAD
DELMONICO RIBEYE CHOICE OF POTATO MARINATED SKIRT STEAK A LA STONE CHOPPED SIRLOIN
5.50 6.50 5.50 7.00 6.00 7.00 2.75 / LOADED 6.50 6.00
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LUNCH PRIX FIXE 24.
SALADS House Salad
10.
mesclun, cucumber, tomato, carrots, ginger vinaigrette
Toku Chopped Cobb
18.
miso chicken, bacon, avocado, tomato, cucumber, egg, gorgonzola, romaine lettuce, balsamic vinaigrette
Autumn Salad
18.
poached chicken, gorgonzola, asian pears, tomatoes, organic greens, endive, honey walnuts, vinaigrette
Asian Caesar Salad
choice of appetizer
Hot & Sour Soup Asian Caesar Salad Seaweed Salad Spicy Tuna Roll Wasabi Shumai Shrimp or Chicken Skewer Grilled Tofu
LUNCH MENU
choice of entrée
Braised Beef Short Ribs Honey Glazed Chicken Panko Chicken Salmon “Acqua Pazza” Vegetable Udon
Chicken Salad, grilled organic miso marinated
18.
chicken breast, asian cabbage, miso vinaigrette
Goi Cuon Summer Rolls
15.
shrimp or tuna, wrapped in rice paper, bed of greens
Citrus Honey Salmon Filet
19.
mango, avocado, frisee, baby arugula, tomato
Grilled Cilantro Shrimp
21.
crunchy fennel, jalapeño, pink grapefruit vinaigrette
Jumbo Prawn Mesclun
24.
tomatoes, cucumber, truffle vinaigrette
Seared Scallops
24.
friseé, tomatoes, mirin sake, balsamic vinegar
Tuna Tataki Salad
24.
mixed greens, sesame cilantro vinaigrette
Crispy Calamari Salad, spicy soy vinaigrette Peking Duck Salad, frisée, candied oranges,
18. 18.
crispy shallots, honey citrus vinaigrette
Asian Beef Salad
19.
filet mignon, green papaya, nuoc cham vinaigrette
Lobster Salad, organic mesclun, garlic chips,
29.
choice of dessert
Banana Wonton Ice Cream or Sorbet
OMELETTE Water Spinach & Gruyere Omelette Egg White Omelette
14. 15.
mushrooms, tomato, spinach, halloumi, herbs
TOFU Mao Poe Tofu, minced chicken, red chilies Grilled Tofu
16.
with stir-fry vegetables, ginger teriyaki sauce
SOUP Chicken Vegetable Soup Hot & Sour Soup Toku Ramen Soup braised “cha-shu” pork, bamboo shoots, shantan broth
BENTO BOX DAILY SPECIAL served with soup and white or brown rice
22.
SUSHI BAR SPECIALS served with soup or house salad and white or brown rice
25.
Sushi 5 pieces of chef’s choice and one california or spicy tuna roll
7. 7. 14.
17. 19.
24.
Fuji Hamachi fuji apple purée, lardon, watercress
APPETIZERS Edamame Vegetable Tempura Vegetable Dumplings Crispy Rice, topped with spicy tuna Yellowtail, ponzu, jalapeño Spicy Tuna, wonton chips Lobster Taco Salmon Tartar Octopus Carpaccio, crispy fried leeks Chicken Lettuce Cups Rock Shrimp Tempura, creamy spicy sauce Shrimp Dumplings
6. 9.
Miso Black Cod
18. 14. 21.
MEAT Wagyu Steak Frits, soy pear jus Filet Mignon Szechuan
27.
ginger, garlic, chilies, rice
18.
14.
Toku Steak Bi Bim Bap
19.
12. 19. 12.
25.
19. 16. 15. 12.
skirt steak over rice with aromatic herbs, kimchee
Lamb Spare Ribs Sweet Soy Marinated Skirt Steak
21. 24.
wok sautéed bok choy
Wok Filet and Broccoli NOODLES Ginger & Scallion “Yakisoba” stir-fry
22.
9.
lo mein, sweet oyster sauce, kaffir lime accent
Chilled Udon Noodles, peanut sauce Green Tea Soba Noodles RICE Roast Pork Fried Rice, soft omelette Shrimp “XO” Pilaf, brunoise vegetables,
9. 7.
10. 11.
shiitake mushrooms, crab meat, pineapple foam
Quinoa Vegetable Pilaf, edamame, corn,
8.
yellow chive, chopped shiitake mushrooms
Steamed White or Brown Rice 7. 9. 12. 10.
12. two pieces per order
MAKI ROLLS Tuna Spicy Tuna Yellowtail Scallion Spicy Yellowtail King Crab California Shrimp Tempura Salmon Avocado Spicy Salmon Salmon Skin Eel Avocado Soft Shell Crab (seasonal) Vegetable Cooked Salmon & Asparagus
25.
15.
15.
Pork Buns, pickled cucumber, hoisin sauce GRILLED SKEWERS Spring Vegetables Ji-dori Chicken and Scallion Thai Shrimp and Leek Duck and Lychee Kobe Beef and Shishito Peppers
22.
japanese eggplant, bok choy, soy ginger bronze broiled, shishito pepper salad, bonito shavings
12.
Teriyaki Sliders Tuna BLT Sliders Braised Short Rib Banh Mi Thit
16.
Seared Salmon
11.
pan seared berkshire pork dumplings
Kobe Riverstone BBQ SLIDERS & SANDWICHES
cabbage, ginger
16.
egg drop broth, scallions, bamboo shoots
“Kurobuta” Pork Gyoza
22.
Steamed Sea Bass Bundles
traditional french vietnamese sandwich, bbq pork, pâte, cilantro 14.
pad thai noodles, cucumber, cilantro, spicy sauce
over micro greens, truffle oil, mustard miso
served with asian fuji cole slaw
mushrooms, yuzu truffle essence
19.
Kung Pao Chicken, peanuts, zucchini, chilies SEAFOOD Sesame Tuna
18.
ginger aioli, cashews, crispy wontons, parmigiano
POULTRY Asian Chicken Paillard, mizuna leaf lettuce Angry Chicken, poached chicken,
8. 9. 8. 8. 12. 10. 8. 9. 8. 8. 15. 7. 8.
5.
japanese premium short grain
SIDES Wok Garlic Water Spinach Wok Bok Choy and Shiitake Mushrooms Toku Fries or Tempura Onion Rings HOUSE ROLLS Toro Scallion
6. 8. 6.
m.p.
Pacific King, king crab, avocado,
14.
asian pear, wasabi-avocado crème
Geisha, cucumber wrapped
12.
scottish salmon, avocado
Kokomo, tuna, salmon, asparagus,
15.
wasabi pea, spicy key lime sauce
Americana, maine lobster tail tempura,
24.
asparagus, spicy sauce
Rainbow
17.
yellowtail, salmon, tuna, mango jelly
Sushi Chef’s Combination
35. / 75. / 100.
Sushi and Sashimi 4 pieces of chef’s choice of sushi and sashimi and a tuna roll
Sashimi 12 pieces of chef’s choice of sashimi
Open 7 Days a Week for Lunch & Dinner 516.627.TOKU / TOKUMODERNASIAN.com 81753
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16 • Dining Guide 2012
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LONG ISLAND’S LARGEST SELECTION OF IN-HOUSE PREPARED FOODS
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81480
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DOUT INING ININ G & ABOUT Y O U R
T A B L E
I S
W A I T I N G
Shakers By Rob Donovan
Austin, Texas’ loss, is certainly Mineola’s gain. After closing his three-decade-old mainstay, Katz’s Deli, in Austin, the colorful New York restaurateur Marc Katz, has now become part of a brand new gourmet-bar-foodwith-a-twist eatery, Shaker’s, on Mineola Boulevard. With Deanna Nauer and Kashmir Arnold, and Chef Phil Salerno, formerly of The Boathouse in Central Park, Katz has helped create the kind of fun joint with delicious “big food” you’d see featured on the Food Network’s Diners Drive-Ins and Dives. The food here will wow you. A 26-foot bar, comfortable lounge area, and a two-level space for dining that’s all wood and mirrors dominate the multi-level eatery. The smart move on the owners’ part is that they keep the menu small—although filled with a wide variety of amazing goodies. Every aspect of this operation succeeds: the ambiance, the staff and most importantly, the first-rate food, which is as fresh and well prepared as it comes. They serve artisan breads, as well as having their meat supplied by Andy’s New Hyde Park Butcher, ground daily and butchered on the premises. You can taste the difference in every bite. The Colossal Cheeseburger, for example, is absolutely so delicious that you won’t even think of putting any ketchup or other condiment on it. They don’t skimp on anything here. The portions are generously large, and from soup to steak, there’s a master’s touch that’s evident. Let’s start with the soups. The Three Onion Soup, with its melted Swiss and Provolone, is sweet and subtle, nothing like the too-salty disasters you find elsewhere. The Boston Clam Chowder, complete with perfectly seasoned potato cubes and Little Neck Clams in the shell, is a standout with its rich
creamy broth and big chunks of clam. The appetizers are all insanely good. The Mammoth Wings are some of the best I’ve had anywhere: huge, and a lesson in how to crisp up your chicken perfectly. Juicy and flavorful, they come with a side of out-of-this-world, homemade blue cheese dressing. The Fried Pickles were lightly breaded and fried to perfection. A unique treat for us Yankees. The Frito Pie is the scene-stealer here; it arrives in a Frito bag with a bottle of Miller and fried jalapeños. The “pie” is filled with Frito corn chips topped with chunky beef chili, melted cheese, diced onions and sour cream. It’s not only a brilliant concept, it was filled with superb Southwestern flavors. Even the Tater Tots are superior. And it gets even better. The Entrees rock. The aforementioned 10 oz. so-fresh Cheeseburger was dripping with melted cheese and its natural, succulent juices. Order it with the house Steak Bacon, a true treat, and no doubt the best bacon you’ve eaten. It will change your life. The Ruben is fantastic (what would you expect from the former owner of a popular deli named Katz’s?). The Filet Mignon Steak with its Portobello mushroom and horseradish dressing was a supreme success—so deliciously juicy and just bursting with flavor. If I had to pick a favorite out of all A+-dishes, this might be it. With ‘60s rock in the background, and its Austin-feel, Shakers is bound to be and should be the go-to stop, not only for locals, but also for those from miles around. Be aware, that whether it’s for Happy Hour, lunch, dinner or a night relaxing at the bar or lounge (surrounded by a bunch of large screen TVs), this will easily become your new hangout. Shakers is a real winner.
Shakers
267 Mineola Boulevard, Mineola 516-294-0441 • www.shakersny.com 18 • Dining Guide 2012
80716
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267 Mineola Blvd • Mineola, NY 11501 • (516) 294-0441
New Cigar Backyard Quality - Fun - Food “Best” Burgers on L.I. Monster Chicken Wings Daily Wednesday Nights Beer Pong Tournaments
Thursday Nights Karaoke Dance Party
Friday & Saturday Nights Featuring Great Bands FREE DELIVERY NOON-9PM KITCHEN OPEN UNTIL MIDNIGHT
Great Happy Hour Specials
3-7 pm Everyday! www.facebook.com/shakersny
80715
Like Us On Facebook
Hours: Monday through Sunday 12 noon - 4:00 AM Anton Community Newspapers
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Capellini with Vegetables Capellini alla Primavera Pasta with spring vegetables—or, for that matter, any vegetables—has always been a staple of Italian cuisine. But Sirio Maccioni, the renowned Italian restaurateur who has owned Le Cirque for decades claims to be the one to baptize it primavera in 1974. Along with Romeo Salta, and the Giambelli brothers, Sirio was at the lead in bringing the fine Italian dining experience to New York. Sirio runs a restaurant that is French by name but serves pasta primavera. Here is Lydia’s recipe for capellini with vegetables. Serves 6 Ingredients: 1 teaspoon salt, plus more for pasta pot 1 pound capellini 1⁄ cup extra- virgin olive oil 4 garlic cloves, crushed and peeled 8 ounces green beans, cut into 1- to- 2- inch lengths 8 ounces asparagus, peeled, cut into 1- to- 2- inch lengths 1 pint grape tomatoes 1 bunch scallions, chopped 1 cup frozen peas, thawed 1⁄ cup heavy cream 1⁄ cup fresh basil leaves, loosely packed, shredded 1⁄ cup grated Grana Padano or Parmigiano- Reggiano Bring a large pot of salted water to boil for pasta. Once it is boiling, slide in the capellini, and cook until al dente. Pour ¼ cup of the olive oil into a large skillet over medium- high heat, then toss in the garlic cloves. Once the garlic begins to sizzle, slip in the green beans, asparagus, and salt. Pour in ½ cup pasta water, then cover and let steam until crisp- tender, about 4 minutes. Once the asparagus and green beans are crisp- tender, add the grape
Mexican Beef Brisket Salad From The Food Network Here is another recipe that is appropriate for spring. It comes from Marcela Valladolid, host of Mexican Made Easy, which airs on The Food Network on Saturdays at 9 a.m., who is sharing it with Anton readers. “This beef brisket salad is perfect for the spring,” says Marcela. “It has so much flavor and is very refreshing. I serve it with tostadas and bottled hot sauce at family parties and always receive great feedback. Packed with flavor and low in fat, my kind of meal.” Salpicon. serves 12 2 pounds boneless beef brisket 1 large onion, quartered salt ¾ cup olive oil 6 tablespoons distilled white vinegar ¼ cup fresh lime juice ¼ cup minced red onion
20 • Dining Guide 2012
For more great recipes, check out Lydia’s book Lidia’s Italy in America. tomatoes, and cook until they begin to wrinkle, about 2 to 3 minutes. Pour the scallions and peas into the skillet. Drizzle with 2 tablespoons olive oil, and ladle in about 2 cups pasta water. Bring to a rapid boil, and cook until reduced by about half. When the capellini is al dente, transfer it to the sauce. Pour in the cream, the remaining 2 tablespoons oil, and up to ½ cup more pasta water if the sauce is too dense. Bring to a boil, and cook until sauce coats the pasta; toss with the shredded basil. Remove from heat, and toss with the grated cheese. Reprinted from Lydia Bastianch’s recipe book, Lidia’s Italy in America, published by Alfred A. Knopf. 2 tablespoons dried crumbled oregano freshly ground black pepper 1 cup seeded chopped tomatoes 1 cup seeded chopped cucumber ½ cup capers, drained ¼ cup chopped fresh cilantro 4 radishes, finely chopped 24 tostadas 3 avocadoes, halved, pitted, peeled, and sliced bottled hot sauce Put the brisket in a large pot and fill with enough water to cover the meat by one inch. Add the onion pieces and ¼ cup salt. Bring to a boil. Reduce heat to medium and simmer partially covered for 2½ hours, or until the brisket is very tender. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water, and cool completely. Meanwhile, prepare the vinaigrette by whisking the olive oil, vinegar, lime juice, red onion, and oregano in a medium bowl. Season the vinaigrette with salt and pepper. Shred the brisket into a large bowl. Add the tomatoes, cucumber, capers, cilantro, and radishes and toss to combine. Add the vinaigrette and toss to coat. Season the salpicón with additional salt and pepper if needed. Serve with tostadas, avocado slices, and hot sauce.
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TAKE OUT • DELIVERY • CATERING
Salads House Salad Glenn Salad with Chicken Glenn Salad with Shrimp Greek Gorgonzola Cobb Chef Caesar Hot/Cold Salad Mandarin Chicken Salad Tuna Salad or Chicken Salad Antipasto Salad
Small 5.95 9.95 10.95 7.95 7.95 8.95 8.95 6.95 9.95 9.95
Add Grilled Chicken to Any Salad Add Shredded Mozzarella to Any Salad Add Grilled Shrimp to Any Salad
Large 7.95 11.95 13.95 11.95 11.95 11.95 11.95 8.95 14.95 14.95 8.95 9.95 2.00 2.00 4.00
Pasta Cheese Ravioli Spaghetti & Meatballs Spaghetti Marinara or Butter Spaghetti & Sausage Spaghetti Bolognese Penne or Rigatoni a la Vodka Baked Ziti Linguine with White or Red Clam Sauce Stuffed Shells with Spinach & Cheese Stuffed Shells with Meat & Cheese Macaroni with Cheese Fettuccini Alfredo Penne Pesto Add Grilled Chicken to Any Pasta Add Grilled Shrimp to Any Pasta
7.95 5.95 7.95 8.95 8.95 8.95
6.95 8.95
8.95 9.95 8.95 9.95 11.95 11.95 11.95 13.95 11.95 11.95 9.95 11.95 11.95 4.00 6.00
Pizza Mother Kelly’s Special Creamed Spinach Regular Cheese Sicilian Grandma BBQ Chicken Buffalo Chicken Balsamic Chicken Vegetable Whole Wheat Pepperoni Mushroom Sausage Meatball Onion Garlic Chicken Roll Broccoli Ricotta (Whole Pie Only) Bar Pie - Regular (12” Whole Wheat Tortilla) Bar Pie - Creamed Spinach (12” Whole Wheat Tortilla)
24.00 22.00 14.00 17.00 17.00 22.00 22.00 24.00 22.00 15.00 17.00 17.00 17.00 17.00 17.00 17.00 4.00 18.00 8.00 10.00
Wraps
Whole Wheat Balsamic Chicken Chicken Vodka & Mozzarella Chicken Pesto & Mozzarella Chicken Caesar Mario Wrap
10.95 8.95 8.95 7.95 9.95
Honey mustard chicken, asparagus, roasted pepers, portobello mushroom, mesclun leaves
Grilled Vegetable & Mozzarella Grilled Shrimp, Vegetable & Mozzarella
Anton Community Newspapers
8.95 11.95
ENTRÉES Any entrée order can be grilled. All entrées come with a choice of pasta, house salad, vegetable or rice.
Chicken
Small
Balsamic Chicken Chicken Parmigiana Chicken Scarpiello Chicken Marsala Chicken Divan Chicken Cacciatore Chicken Meatballs over Spaghetti Squash Boneless Buffalo Wings with French Fries Boneless BBQ Wings with French Fries
Large 16.95 15.95 16.95 15.95 16.95 16.95
13.95 11.95 11.95
Veal Veal Parmigiana Veal Francese Veal Marsala Veal Divan
16.95 16.95 16.95 16.95
Shrimp Shrimp Scampi Balsamic Shrimp Shrimp Marinara or Fra Diavolo Shrimp Parmigiana Shrimp Divan
19.95 21.95 19.95 19.95 19.95
Vegetarian Eggplant Parmigiana Whole Wheat Pasta Primavera Grilled Eggplant over Spaghetti Squash Vegetable Medley Zucchini Linguine
9.95
13.95 13.95 13.95 11.95 9.95
Add Chicken to Any Entrée Add Shrimp to Any Entrée Add Bolognese Sauce to Any Entrée
2.00 7.00 4.00
Fish Balsamic Salmon Linguine
16.95 12.95
We Cater for Your Office or Home No Party too Large or too Small.
575 UNDERHILL BOULEVARD SYOSSET 516 802 0333 / FAX 516 802 0335 www.motherkellysli.com
OPEN 7 DAYS HOURS: Mon. - Fri. 10-8 | Sat. & Sun. 11-8 490 Chestnut St. / Cedarhurst 42 Years in Business 82380
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CALAGERO’S Fine Italian Restaurant in Garden City
Dining Al Fresco
Takeout
•
Delivery
•
On/Off Premise Catering
CALAGERO’S ITALIAN SPECIALTIES ENJOY THE WONDERFUL ATMOSPHERE AND ITALIAN DISHES WE OFFER A FULL MENU OR JUST A LATE NIGHT SNACK
516-294-2922
919 Franklin Avenue • Garden City N.Y. 81858
22 • Dining Guide 2012
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Bollinger’s FAMILY RESTAURANT AND
ICE CREAM PARLOR
UNDER NEW MANAGEMENT
Please Stop By For Our Delicious Homemade Specials! r All Ou am Ice Cre ade! m e is Hom
Bollinger’s Children’s Birthday Parties!
BREAKFAST • LUNCH • DINNER
10 Children - $179 Each Additional $1599 Our Birthday Party Package Includes: • Kids Meal from Kids Menu • Make Your Own Sundae With Assorted Toppings • Face Painting • Balloon Bouquet For The Birthday Child • Novelty Take-Home Drink Cup, Goodie Bags • Waitress For All Your Needs, Don’t Forget We’ll Clean Up The Mess!
Must Purchase Drink Each • Equal or Lesser Value. Valid In Store Only. Not To Be Combined. One Coupon Per Table. No Separate Checks. Expires 7/31/12.
FREE SCOOP
OF ICE CREAM & FREE TOPPING For 12 Years Old and Under with Meal Maximum 2 Per Table. Valid In Store Only. Not to be combined. No Separate Checks. Expires 7/31/12.
282 Main Street • Farmingdale Phone: 516-501-4990 Fax: 516-293-3531
82153
BREAKFAST BUY 1 GET 1 1/2 PRICE
Hours: Sunday-Thursday 8:00am-9:00pm • Friday & Saturday 8:00am-Midnight Anton Community Newspapers
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Pizzeria & Restaurant
Celebrating Our 20th Anniversary Thanks for 20 Great Years Angelo, Joe and Staff
20% OFF
MONDAYS FREE TOPPING
Dine In Only
Any Pie
Sunday - Thursday
Excludes Specialty Toppings
Expires 6-16-12
Expires 6-16-12
BUY 2 HEROS OR WRAPS GET ONE FREE
“WINE DOWN WEDNESDAYS”
Sunday - Thursday Expires 6-16-12
20% OFF Bottles 15% OFF Carafes Buy 1 Glass Get 1 Free Expires 6-16-12
432 Jericho Turnpike, Mineola, NY 11501 Tel. 516-248-7770 • 516-248-7773 • Fax. 516-248-7774 www.cuginipizza.com 24 • Dining Guide 2012
82052
Entire Check
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Page 25
SUSHI YA SPECIAL ROLLS Andy Roll . . . . . . . . . . . . . . . . . . . . . . 12 Spicy tuna, asparagus & crunchy topped with avocado, eel & red caviar.
Bob & Barbara Roll . . . . . . . . . . . 12 Tuna, squid & crunchy topped with avocado & 3 kinds of caviar
Tina Roll . . . . . . . . . . . . . . . . . . . . 12 Kani, avocado, spicy tuna wrapped in cucumber, topped with soy sauce
DJ Roll . . . . . . . . . . . . . . . . . . . . . 12 Spicy yellowtail, crunchy topped with shrimp, avocado & 3 kinds of caviar
Rich & Robert Roll . . . . . . . . . . . . 12 Lightly battered fried roll with white fish, kani, tuna, salmon, avocado & caviar
Sandy & Arthur Roll . . . . . . . . . . 12 Yellowtail, salmon, avocado & caviar topped with eel & pickled radish
Alliana Roll . . . . . . . . . . . . . . . . . 12 Spicy yellowtail, crunchy topped with crunchy tuna in Kelly’s special sauce
Old Country Roll . . . . . . . . . . . . . 12 Spicy lobster, shrimp, cucumber, lettuce & caviar
East-West Roll . . . . . . . . . . . . . . . 12 Spicy white tuna, avocado topped with seared tuna, with fresh ginger sauce
Anthony Roll . . . . . . . . . . . . . . . . 12 Spicy salmon, crunchy topped with seared white tuna, miso sauce & wasabi caviar
UFO Roll. . . . . . . . . . . . . . . . . . . . 12 Shrimp tempura, cucumber topped with eel, avocado & red caviar
Sushi Ya Roll . . . . . . . . . . . . . . . . 14 Spicy salmon, crunchy topped with chopped yellowtail in garlic sauce & 3 kinds of caviar
949 Franklin Avenue Garden City, NY 11530 Tel: 516-873-8818 516-873-6168 Fax: 516-873-6738
Order Online SushiYaGC.com Mon-Thurs: 11:30am-3:00pm 5:00pm-10:00pm Friday: 11:30am-3:00pm 5:00pm-11:00pm Saturday: 1:00pm-11:00pm Sunday: 3:00pm- 10:00pm Recommended by Newsday Zagat Rated
With Coupon Cash Only
Anton Community Newspapers
10 pieces of sashimi, 4 pieces of sushi, 1 tuna roll.
Sushi & Sashimi (For Two) . . . . . 45 16 pieces of sashimi, 8 pieces of sushi, 1 spicy salmon roll & 1 dragon roll.
Tri-Color Sushi . . . . . . . . . . . . . . . 20 3 pieces of tuna, 3 pieces of salmon, 3 pieces of yellowtail & 1 spicy salmon roll.
Tri-Color Sashimi . . . . . . . . . . . . . 22 4 pieces of salmon, 4 pieces of tuna & 4 pieces of yellowtail.
Chirashi . . . . . . . . . . . . . . . . . . . . 19 Assorted raw fish over rice.
Sushi Ya Love Boat . . . . . . . . . . . 55 Assorted sushi & sashimi, 1 dragon roll, 1 spider roll & 1 California roll.
MAIN COURSE SERVED WITH SOUP OR SALAD Beef Teriyaki . . . . . . . . . . . . . . . . 17 Fillet Mignon Teriyaki . . . . . . . . . 23 Chicken Teriyaki . . . . . . . . . . . . . 15 Salmon Teriyaki. . . . . . . . . . . . . . 16 Shrimp Teriyaki . . . . . . . . . . . . . . 18 Vegetable Teriyaki . . . . . . . . . . . . 13 Lobster Teriyaki . . . . . . . . . . . . . . 27 Teriyaki Combo . . . . . . . . . . . . . . 20 Choice of chicken & shrimp or beef & shrimp Chicken & Beef Negamaki Combo. . . . .18
Bento Regular . . . . . . . . . . . . . . . 20 3 pieces of sushi, 1 California Roll, chicken teriyaki & shumai
Bento Deluxe . . . . . . . . . . . . . . . . 23 4 pieces of sashimi, beef teriyaki, shrimp tempura & shumai
Eel, avocado topped with kani, mayo, caviar & crunchy
TEMPURA & KATSU Chicken & Vegetable Tempura . . 15 Vegetable Tempura . . . . . . . . . . . 12 Shrimp & Vegetable Tempura . . . 17 Chicken & Shrimp Tempura . . . . 18 Tonkatsu . . . . . . . . . . . . . . . . . . . 15
Eric-San Roll . . . . . . . . . . . . . . . . 12
Breaded pork cutlet
Red Head Roll . . . . . . . . . . . . . . . 12 Lobster tempura, avocado, lettuce, mayo & caviar
Marie Roll . . . . . . . . . . . . . . . . . . . 12
Spicy tuna with crunchy, cucumber topped with tuna & black caviar
Mona Roll . . . . . . . . . . . . . . . . . . . 12 Tuna, salmon, yellowtail, avocado & caviar wrapped in cucumber
HOUSE SPECIALS Chef’s Salad. . . . . . . . . . . . . . . . . 14
Chicken Katsu . . . . . . . . . . . . . . . 15 Beef Katsu . . . . . . . . . . . . . . . . . . 17 House Tempura . . . . . . . . . . . . . . 22 Shrimp, crab, scallop, white fish & vegetable
ROLLS OR HAND ROLLS Cucumber Roll . . . . . . . . . . . . . . . 4 Oshinko Roll . . . . . . . . . . . . . . . . 4
Tuna & yellowtail on a bed of green salad drizzle with Eric’s special dressing
Marinated, pickled yellow radish
Marty’s Unagi Wrap . . . . . . . . . . . 14
Marinated Shiitake mushroom
Broiled eel, avocado wrap with rice paper with miso, plum & eel sauce
Glenn’s Magic Bowl . . . . . . . . . . . 12 Diced tuna, salmon & fluke with Glenn’s spicy crunchy sauce over sushi rice
Shiitake Roll . . . . . . . . . . . . . . . . 4 Salmon Roll . . . . . . . . . . . . . . . . . 5 Tuna Roll . . . . . . . . . . . . . . . . . . . 5 Negi Hamachi Roll . . . . . . . . . . . . 5 Yellowtail & Scallion
Tomy Tropical Fried Rice . . . . . . . 16
California Roll . . . . . . . . . . . . . . . 5
Sauteed rice with diced chicken, shrimp & fresh pineapple topped with cashew nuts, served on a half pineapple
Spider Roll . . . . . . . . . . . . . . . . . . 9
Kumamoto Oyster . . . . . . . . . . . . 15 1/2 dozen Japanese king oysters with chef’s special sauce
Blu Fin Ootoro . . . . . . . . . . . . . . . 28 Fatty blue fin tuna delicately prepared to sure please your palate
Foie Gras Yellowtail. . . . . . . . . . . 28 Yellowtail topped with foie & spring mix & chef’s special sauce
Kobe Steak . . . . . . . . .(per ounce) 10 Kobe steak with garlic lemon vinegar sauce (minimum 4oz. per order)
10% OFF
Sushi & Shashimi Combo . . . . . . 24
SUSHI ENTREES SERVED WITH SOUP OR SALAD Combo Roll . . . . . . . . . . . . . . . . . 12 California, tuna & yellowtail roll.
Sushi Regular . . . . . . . . . . . . . . . 18 8 pieces of sushi & 1 spicy tuna roll.
Sushi Deluxe . . . . . . . . . . . . . . . . 22 10 pieces of sushi & 1 spicy yellowtail roll.
Sashimi Deluxe . . . . . . . . . . . . . . 22 16 pieces of raw fish (continued)
Crabmeat, cucumber & avocado Soft shell crab tempura, avocado, cucumber, lettuce, mayonnaise & tobiko Eel Cucumber or Eel Avocado Roll . . . . 6
Alaskan Roll. . . . . . . . . . . . . . . . . 6 Smoked salmon, cucumber & avocado
Salmon Skin Roll . . . . . . . . . . . . . 6 Shrimp Tempura Roll . . . . . . . . . 7 Shrimp tempura, cucumber, lettuce & mayonnaise
Chicken Tempura Roll . . . . . . . . . 6 Chicken tempura, cucumber, lettuce & eel sauce
Rainbow Roll . . . . . . . . . . . . . . . . 10 California roll with tuna, salmon & yellowtail
Dragon Roll . . . . . . . . . . . . . . . . . 10 Eel, cucumber topped with avocado
Spicy Tuna Roll . . . . . . . . . . . . . . 6 Spicy Tuna With Cucumber
Spicy Yellowtail Roll . . . . . . . . . . 6 Spicy yellowtail with scallion
Spicy Salmon Roll . . . . . . . . . . . . 6 Spicy salmon with cucumber
Boston Roll. . . . . . . . . . . . . . . . . . 6 Cooked shrimp with lettuce, cucumber & Japanese mayonaise Add $1.00 for Flying Fish Roes.
81829
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DOUT INING ININ G & ABOUT Y O U R
T A B L E
I S
W A I T I N G
The Greek Place By Rob Donovan
After owning several restaurants that have had appealing names, but were always referred to as “the Greek place,” Pete Kontoulakos decided to give the people what they want. He’s a young guy, bringing a hip, new perspective to Greek food. His new eatery—The Greek Place—serves Greek food like you’ve never had before, along with selections that are quite familiar. Pete opened the restaurant with his partner George Marinos, who happens to be the brother of Pete’s wife Maria, who bakes the more traditional dishes like Moussaka, as well as the fantastic desserts. The Greek Place is a small, but quite impressive eatery. It looks like a renovated oldfashioned ice cream shop, but with Greek touches—a mural, columns and lots of blue, with a somewhat retro ambiance that’s very appealing. There are five tables, and much of the food is take out, and even better—they have curbside take-out as well. They deliver to as far west as Mineola and as far east as Floral Park. And while they have many traditional dishes, be prepared to enjoy some very inventive unique and winning selections. Let’s start with some of the best wings on LI. The Greek Place Wings are made with spicy creamy feta and are juicy, flavorful and just plain delicious. The unique Athenian Wings are prepared with creamy spinach feta, and the Spartan Wings feature lemon oreganato, and were perhaps my favorite, although they were all absolutely first-rate. And don’t forget to try the Chef’s Special Wings, with feta and Pete’s own terrific tomato balsamic dressing. What a treat these crispy, saucy, tangy wings were. For entrées, the Moussaka (if you’re unfamiliar with Mediterranean cuisine, think Greek lasagna) was
comfort-food par excellence, homemade with eggplant, zucchini, potatoes and ground beef in a creamy béchamel sauce served with perfectly seasoned Roasted Greek Style Lemon Potatoes and a Greek Salad. The Chicken Souvlaki Sandwich was gigantic, packed with all those healthy Mediterranean spices and very fresh lettuce, tomatoes, onion and marinated chicken, on pita; it was quite filling. There are lots of items to choose from: soups, salads, specialty heroes, build-yourown-sandwich, burgers, pita pizza and a variety of traditional entrees like Spinach Pie, Falafal, Gyros, Souvlaki, and Pastisto, a Greek pasta with ground beef in a creamy béchamel. A standout was from the specialty hero sandwiches—the Athena. It was a grilled chicken breast with roasted peppers, imported feta, lettuce, tomatoes, onions and drenched in Pete’s fantastic lo-cal tomato balsamic vinaigrette. I could eat this sandwich every day. But here’s the genius part—Pete likes to experiment, and he likes to take popular dishes and Greek-ize them. For example, instead of a Philly Cheesesteak, he makes a Gyro Cheesesteak, with scrumptious gyro meat. I particularly loved his Gyro Quesadillas, cheesy, bursting with flavor on crisp tortilla-like pita, filled with feta, onions, lettuce, tomato and gyro meat. This could get Food Network knocking on his door to feature Greek Place on Best Thing I Ever Ate. And the desserts? You have to try Nuts in a Basket, a pastry that Maria makes, and an addictive one at that. I love this place, whether it’s for eat-in, takeout or catering. This is Greek like you’ve never seen, and it is a gem of a find.
The Greek Place
2144 Jericho Turnpike, Garden City Park 516-673-4545 26 • Dining Guide 2012
80714
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T
2144 Jericho Turnpike Garden City Park, NY 11040
he
Tel: 516-673-4545 Fax: 516-673-4546
Catering Available! THEGREEKPLACEGCP.com
FREE DELIVERY! Spend $35.00 Before Tax And Receive A $5.00 Gift Card!
Spend $60.00 Before Tax And Recieve A $10.00 Gift Card!
(Good Towards Your Next Purchase)
(Good Towards Your Next Purchase)
Must Present Coupon at Time of Purchase, Not to be Combined With Any Other Offer, NO Photocopies Offer Expires 8/31/12
Must Present Coupon at Time of Purchase, Not to be Combined With Any Other Offer, NO Photocopies Offer Expires 8/31/12
Early Bird Special
Get A FREE Potato Twist With A Purchase of $5.95 or More!
Buy 2 Pita Sandwiches Between 2pm And 5pm And Get A Small French Fries or Side Salad
FREE!
Must Present Coupon at Time of Purchase, Not to be Combined With Any Other Offer, NO Photocopies Offer Expires 8/31/12
Home of The
R ER PE UP SU S ALL IA C I E C P E S SP D Y!! AY DA L L L A L A
$9.95
Build Your Own Sandwich
Includes: Pita Sandwich, 2 Sides and a 12oz. Beverage Like Us On Facebook For Promotional Offers At: www.facebook.com/thegreekplacegcp 80713
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DOUT INING ININ G & ABOUT Y O U R
T A B L E
I S
W A I T I N G
Umberto’s By Rob Donovan
Umberto’s has a great reputation; their pizza, for example, is consistently voted the “best” on Long Island. Known as “the home of the Grandma slice,” as well as offering possibly the best Sicilian slice you’ll ever eat, they also serve a wide and unique range of Specialty and Brick Oven Pizzas. However, this can divert attention from the great nonpizza food that’s served here. For loyal customers addicted to this first-rate eatery, the quality of Umberto’s entrées is no surprise—customers are happy to wait a bit for one of the 13 tables to open up. The Tortelloni in Brodo Soup couldn’t have been more welcome on the blustery, rainy night I ate here. With substantial pieces of white-meat chicken, carrots, celery, baby spinach, cheese tortelloni, all simmering in a homemade broth, it truly hit the spot. The Escarole and Bean Soup was also a comfort-food delight. The Hot Antipasto (for two) included a flavorful combination of well-prepared Baked Clams, Shrimp, Mussels, Stuffed Mushroom and Eggplant Rollatini (a first hint of Umberto’s out-of-thisworld red sauces). The crisp, fresh Gorgonzola Salad was abundant with plentiful Mesclun greens, Gorgonzola cheese, Roma tomatoes and toasted walnuts in a homemade balsamic vinaigrette. The salad was large enough to feed two, with lots left over. General Partner Walter De Rosa has added a supplemental menu to Umberto’s standard one, and it’s a brilliant success. His richly battered Fried Zucchini Sticks were a nice, thick twist on this familiar appetizer. Other additions range from sushi-grade grilled Tuna to a mouth-watering Skirt Steak Umberto with grilled onions and a red wine sauce, and another standout—Ossobucco alla Genovese (all
De Rosa recipes). But for me, Umberto’s signature red sauces—Pomodoro and Marinara—are what makes me want to come back for more. The Marinara is chunkier and more garlicky than the Pomodoro, but both are bright and robust, exploding with flavor. And they’re big-hearted here with their servings; entrées arrive on large plates, and the main ingredient itself—chicken, veal, seafood—fills that entire plate. You would think there’d be leftovers, but it’s really difficult to not devour the entire well-prepared, delectably seasoned food. And they don’t skimp on sauces. The Chicken Sorrentino boasted a large, succulent, well-sautéed chicken breast, eggplant, Parma prosciutto, and melted mozzarella covered in fantastic Pomodoro sauce. The Veal Parmigiana was a generous portion of free-raised Nature’s veal, also enveloped in taste-bud-pleasing Pomodoro. My side of pasta was in the fabulous pulpy Marinara. For dessert, Walter’s recipe for Italian Ricotta Cheesecake was the perfect sweet and tangy way to end the meal. One thing they do here is add spices after they cook the meal, so that the taste is more fresh and distinct. You can’t go wrong with any dish here—this place is proud of their bold flavors whether it’s an entrée, baked pasta, pizza or hero. They’re open for lunch and dinner, have takeout and delivery, and offer catering. They feature numerous price specials, as well as dinner specials, which change weekly. De Rosa has added a successful addition to the Umberto menu with his own recipes, and it sets this Umberto’s apart from the others. Umberto’s reputation is well-deserved. This is truly some of the best Italian food you’ll have on Long Island.
Umberto’s
Location: 737 West Jericho Tpke., Huntington Phone Number: 631-423-2999 28 • Dining Guide 2012
82040
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Appetizers • Soups • Salads • Heros Available Pizzas
Neapolitan 13.99 Sicilian 16 x 16 - 12 slices Brick Oven Round 18 inch 8-slices 15.99 Grandma Square 16 x 16 inch 12-slices 16.99 Cheese Calzone 6.59 with toppings Chicken Roll 6.79 Sausage Roll 6.79 with side of sauce .50
Pasta Specials Spaghetti Pomodoro 15.99
7.59
Entrees
(Served With Spaghetti or Penne in Pomodoro Sauce or House Salad)
Sausage Parmigiana Eggplant Parmigiana Chicken Parmigiana Chicken Francese Chicken Sorrentino Chicken Marsala Veal Parmigiana Veal Marsala Shrimp Scampi Shrimp Parmigiana Shrimp Francese 19.99 Lobster Ravioli Frutti di Mare 23.99
12.99 13.99 14.99 14.99 14.99 14.99 17.99 17.99 18.99 18.99
10.99 Penne alla Vodka 10.99 Rigatoni alla Siciliana 11.99 Rigatoni Bolognese 11.99 Penne with Sauteed Broccoli & Spinach 11.99 Tortelloni Alfredo 11.99 Penne alla Umberto 11.99 Tagliatelle 13.99 Gemelli Pesto Romano 13.99 Penne Con Pollo Pomodoro 13.99 Penne with Grilled Chicken 13.99 Linguine alle Vongole 14.99 Gemelli with Chicken & Broccoli Rabe 13.99 Rigatoni alla Umberto 13.99 Linguine & Shrimp Marinara or Fra Diavolo 18.99 Penne with Sausage & Broccoli Rabe 14.99
Early Bird Specials Tues. - Sunday
20% OFF Selected Menu
18.99
Monday Nite
$9.75 SICILIAN - MONDAYS ONLY
PASTA NITE
$
10
99
CATERING AVAILABLE • Anniversaries • Business Meetings • Birthday Parties • Graduations Holiday Parties • Sales Meetings • Special Events • Bridal and Baby Showers
82041
with Peppers & Onions
7.99
with homemade meatballs or Italian sausage
737 West Jericho Turnpike • Huntington
631.423.2999
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81908
30 • Dining Guide 2012
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Gluten Free Menu Available
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Zagat Survey Rated Excellent - Long Island Business News
ÒP e a rlEa stisa g e m n o to Fa rEa st.Ó
DELIVERY MENU NOON - 10:00 P.M. (Min. Order $20.00) (Home and Office Event Catering Available)
Weekday Specials (Dinner Take Out Only) Free Cold Sesame Noodle or Free Fried Chicken Wings (4 pcs.) (with purchase over $20.00) Free Fried or Steamed Pork Dumplings (4 pcs.) (with purchase over $25.00) Free Vegetable Lo Mein or Roast Pork Fried Rice (with purchase over $30.00)
THE BEST OF CHINESE & JAPANESE CUISINE
HOUSE SIGNATURES
FUSION ROLLS
C1. Peking Duck with choice of Moo-shu Pancakes or House Special Steamed Crepes (half) 18 (whole) 32
C2. Crispy Orange Flavored Duck 19 C3. Free Range Roasted Chicken with Five Spiced Flavor (half) 16 (whole) 28 C4. Pan-seared Chicken Medallions with Asian Chestnuts 16 C5. Pearl’s Lemon Chicken 16 C6. Mango Chicken with Honey Walnuts and Baby Asparagus 16 C7. Beef Short Ribs with Pad Thai Noodle 22 C8. Prime Aged Porter House with Shiitake Mushrooms and Chinese Broccoli Market C9. Filet Mignon with Black Pepper Sauce Market C10. Honey Glazed Baby Lamb Chops 22 C11. Lemon Grass Grilled Pork Chops Vietnamese Style 18 C12. Ying and Yang Prawns Crispy Honey Prawns and Citrus Grand Marnier Prawns 22 C13. Jumbo Szechuan Prawns Ginger, Garlic, Rice Wine and Chili 19 C14. Barbecued Jumbo Shrimp with Scallions, Ginger and Mixed Vegetables 19 C15. Asian Grilled Shrimp with Bean Sprouts 19 C16. Soft-Shell Crabs Market
C17. Sesame Crusted Pan-seared Tuna 25 25
with Japanese Green Tea Noodles
C18. Miso Glazed Black Cod C19. Sesame Crusted Chilean Sea Bass with Black Bean Sauce
Market
C20. Crispy Boneless Snapper with Spicy Thai Sauce
C21. Thai Seafood Hot Pot C22. Sizzling Oriental Mish-Mosh Shrimp, Chicken, Beef, Lobster Meat and Crispy Wontons
20 23
R22. Snow Mountain Roll Spicy Yellow Tail inside, topped with chopped Tuna, Tempura crunch and spicy mayo R23. Caterpillar Roll Shrimp Tempura, avocado inside, topped with Kiwi and Mexican guacamole
13.95 12.95
R24. Guacamole Roll Tuna, Salmon and avocado inside, topped with Mexican guacamole
13.95
R25. Volcano Roll Shrimp Tempura inside topped with Spicy Tuna crunch
12.95
R26. Dragon Roll Eel and cucumber inside, topped with avocado and caviar 10.95
R27. Rainbow Roll California roll topped with Tuna, Salmon, Whitefish and caviar
13.95
R28. Valentine Roll Salmon, Crabmeat and avocado inside topped with Spicy Tuna
11.95
R29. Crystal Roll Spicy Yellowtail and avocado inside topped with White Tuna and caviar R30. Angel Roll (no rice, no seaweed) Spicy Crab, avocado, Tobiko and mango inside, topped wth Tuna
12.95 13.95
R31. Angry Lobster Roll Shrimp Tempura inside topped with Lobster salad and caviar
13.95
R32. Pink Lady Roll Spicy Tuna, Shrimp Tempura, avocado crunch wrapped in Pink Soy Paper
13.95
R33. Green Lobster Roll Cooked Lobster, avocado and crunch wrapped in Green Soy Paper
12.95
R34. Rock ‘N’ Roll 23
C23. Beijing Chicken Crispy Chicken in Mildly Spiced Sauce with Honey Walnuts 16
Crab, avocado inside topped with Tuna and Salmon
11.95
R35. Crazy Roll Spicy Salmon crunch inside topped with Spicy Tuna crunch 11.95
1191 Northern Boulevard Manhasset, NY 11030 Tel: (516) 365-9898 • (516) 365-4630 Fax: (516) 365-8813 Anton Community Newspapers
80449
with Cantonese-style Black Bean Sauce, Scallion and Ginger or Garlic Sauce
NO SUSHI ON MONDAYS OR BEFORE 4PM ON SATURDAYS
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Buffalo Burger From renowned chef Emeril Lagasse comes a recipe for home-ground buffalo burgers with bacon, cheese and fresh thyme. Emeril’s Table airs weekdays at noon on the Hallmark Channel.
Home-ground buffalo burgers with bacon, cheese and fresh thyme Ingredients: 1 ½ pounds buffalo, diced into 1inch cubes ½ pound, chuck, diced into 1-inch cubes 6 ounces bacon, chopped 1 cup finely chopped onion 3 tablespoons thinly sliced garlic 1 tablespoon fresh thyme leaves 2 tablespoons Worcestershire sauce 1 teaspoon salt ½ teaspoon freshly ground black pepper 8 ounces stilton, gorgonzola or your favorite blue cheese, crumbled 4 to 6 sesame seed hamburger rolls, lightly toasted thinly sliced tomato 1½ cups shredded romaine lettuce mayonnaise, for serving ketchup, for serving mustard, for serving pickles, for serving • Place the diced buffalo and the chuck into a bowl. Assemble a home grinder according to the manufactur-
These buffalo burgers are sure to delight at your spring get together. er’s instructions using a medium die for grinding. Grind the buffalo and chuck and toss gently to combine. • Set a 10-inch sauté pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered, 7 to 8 minutes. Add the onions to the pan and continue to cook until they are softened, about 4 to 5 minutes longer. Add the garlic and cook until fragrant, 1 minute longer. Place the thyme in the pan and toss to combine. Remove the pan from the heat and pour over meat mixture; drizzle with the Worcestershire and season with the salt and pepper. Toss gently but thoroughly to combine. Set aside to marinate for 1 hour. • Gently form into either 4 large or 6 slightly smaller patties, being care-
ful not to overwork. Refrigerate until chilled, about 1 hour. • Remove the patties from the refrigerator and set aside at room temperature for about an hour before grilling. Preheat a grill to medium and lightly oil the grates and place on the grill. Cook large patties for 7-8 minutes, smaller ones for 6 to 8 minutes. Turn the patties over and divide the blue cheese evenly over the top of each burger. Continue to cook another 7-8 minutes for large patties for medium to medium rare, or 2 to 3 minutes longer for smaller patties, or until the burgers are cooked to the desired degree of doneness. Place the burgers on the bottom of each of the toasted buns. Dress with the lettuce and tomatoes, and add the mayo, ketchup, mustard, and pickles as desired. Yield: 4 to 6 servings
Emeril Lagasse preparing these scrumptious buffalo burgers.
32 • Dining Guide 2012
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RESTAURANT We Are Proud to Serve the Best Food in the Area!
ALL
TRADITIONAL GREEK COOKING AND BAKING DONE ON PREMISES.
CORPORATE ACCOUNTS WELCOME! Live Music
Friday & Saturday nights after 7:00 pm with
Serafim Lazos
NOW SERVING BEER & WINE!
FREE $5$ Gift Card
00 5 OFF Any Order of 25 or More! $
with any 30 purchase $
FREE 10 Gift Card $
$
with any 60 purchase NOT FOR DELIVERY $
10% extra value when you reload 20 or more on your card. Can be used in conjunction with all other discounts.
With coupon only. Cannot be combined with Any Other Offer. Must mention coupon when placing order.
Carle Place only.
Carle Place only.
15% OFF
Any Order of $60 or More! With coupon only. Cannot be combined with Any Other Offer. Must mention coupon when placing order.
WE SERVE FRESH FISH DAILY! LUNCH SPECIAL
EVERY THURSDAY
MON. - WED. 5:00 - CLOSING
BUY 1 GYRO, GET 1 FREE CARLE PLACE ONLY
Dinnertime Only Buy 1 Dinner Get 1 Free Dessert
BUY 1 DINNER GET 2ND 1/2 PRICE SUPER LUNCH SPECIAL IS BACK!
281 Franklin Avenue Franklin Square, NY
DINNER SPECIAL
165 Voice Road Carle Place, NY
(Between Mavis & STS Tire)
(Next to Q-Zar, Behind Dunkin’ Donuts)
516-326-0300 • FAX: 516-326-2733
516-280-2778 • FAX: 516-280-2779
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81978
MONDAY - FRIDAY 11:00 - 4:00
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A Mineola Landmark...
AVENPORT
D
RESS
P
RESTAURANT
70 MAIN ST. • MINEOLA • (516) 248-8300
Featuring: Aged Steaks, Prime Rib, Rack of Lamb, Sauerbraten, Pot Roast, Chilean Sea Bass, Fresh Seafood, Pasta Dishes, Daily Grilled Specialties
Three Course Prix Fixe Dinner Monday - Thursday $2895 No sharing or substitutions. Not combinable with any other offer.
Appetizer Soup du Jour, Seasonally Inspired Crispy Calamari, Served with Marinara Grilled Portobello Mushroom, Balsamic Reduction Caesar Salad, Garlic Croutons, Parmesan Cheese House Salad, Mixed Greens, Cucumber, Tomato, Onion, Pepper, White Balsamic Vinaigrette
Fresh Mozzarella,
Main Course
Tomato, Onion, Fresh Basil
Crab & Cashew Crusted Tilapia Littleneck Clams & Linguini Fini Grilled Salmon, Mango Peach Salsa Davenport’s Own Loin of Pork Chicken Davenport Pecan Crusted Chicken Breast Skirt Steak, Sautéed Mushrooms & Onions Sliced London Broil, Fresh Mushrooms, Brown Sauce 81884
34 • Dining Guide 2012
Homemade Dessert Chocolate Mousse Pecan Pie Cheesecake Tiramisu Haagen Daz Chocolate or Vanilla Ice Cream Anton Community Newspapers
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>?G ?@5> Qd B__cUfU\d 6YU\T =Q\\ SEASONALLY INSPIRED DINING CHOICES CASUALLY SOPHISTICATED AMBIANCE AWARD-WINNING WINE LIST
LOCATED AT ROOSEVELT FIELD MALL 630 OLD COUNTRY ROAD GARDEN CITY, NY 11530 516.248.5252
© 2012 Darden Concepts Inc. 12802
LIVE MUSIC IN THE PIANO BAR NIGHTLY
For details on group and event dining, visit www.Seasons52.com 81977
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Home of the asmo” Shrimp “Org ades en & “Fame” Gr ed Gr illed Slic Rolls
516.967.9895 www.semprefame.com
“WE BRING THE ‘QUE TO YOU” Sempre Fame Gourmet Italian BBQ Catering or in English “Always Hungry”. That is what you will NOT be once you have experienced a Sempre Fame Catered Event. We believe that the combination of high-class food and first class service is the key to any successful event. We provide all the ingredients necessary to turn your backyard into an outdoor kitchen. This includes gas and charcoal grills, smoker grills, as well as stove top burners. We cook everything on premises to ensure freshness and intriguing flavor. Let us cook for your next backyard celebration, so you can sit back, relax and enjoy you friends and family. CHICKEN VERDE - SEASONED GRILLED WHITE MEAT CHICKEN Stuffed with Cheddar Cheese and Broccoli Wrapped in Turkey Bacon with a Honey Mustard Drizzle CHICKEN INFERNO - SEASONED GRILLED WHITE MEAT CHICKEN Packed with Roasted Peppers, Cherry Peppers and Fresh Mozzarella, Wrapped in Bacon Topped with Our Homemade Dressing CHICKEN ITALIANO - MARINATED WHITE MEAT CHICKEN Loaded with Prosciutto and Fresh Mozzarella Wrapped in Bacon PARTY STARTERS
EVERYONE LOVES QUESADILLAS
• Shrimp “Orgasmo” • Lightly Seasoned Grilled Pineapple Shrimp • Non-Fried BBQ’d Wings-Buffalo/BBQ/Teriyaki/ Sauté Cherry Peppers and Onion • Grilled Baby Lamb Chops • Grilled Calamari • “Big” Little Neck Clam Pot - Our Own Insane Recipe • Seasoned Hand-Rolled Sliders - Ground Beef, Bacon Infused Beef, Ground Turkey • Pulled Pork Sliders
•Mexican Grilled Chicken and Nacho Cheese Blend • Grilled Chicken, Mushroom, Sun-dried Tomato and Mozzarella • Grilled Chicken, Roasted Peppers and Mozzarella • Breaded Buffalo Chicken and Cheese • Chicken Parmigiana-Served with Homemade Marinara Sauce • Shredded Pulled Pork Cheddar and Monterey • Shredded Pulled Pork with Sauté Broccoli Rabe and Provolone • The BLT with Shredded Mozzarella
OFF THE GRILL • Chicken Sausage • Skewered Grilled Shrimp • Cajun Seasoned Jumbo Shrimp • Marinated Salmon • Grilled Red Snapper • Seared Tuna - Wasabi and Soy Sauce • Fresh Lobster Tails
VISIT OUR WEBSITE FOR ALL MENU ITEMS!! SCAN FOR SITE!! 36 • Dining Guide 2012
80805
• Assorted Smoked BBQ Chicken with BBQ Sauce •Overnight Teriyaki Marinated Bone-In Chicken • Sempre Fame Smoked Baby Back Ribs • Filet Mignon Medallions-Wrapped in Smoked Apple Wood Bacon • Prime Marinated Skirt Steak • Homemade Grilled Sausage
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Enjoy Lunch or Dinner in our Private Outdoor Courtyard
$
00
5 OFF Any Purchase of $30 or More
Not valid with Prix Fixe Menu or other offers. Cash only. Not combinable. Expires 6/30/12.
SUSHI SPECIAL (Monday - Thursday)
$
1 Sushi and Sashimi $ 4 Rolls
OPEN 7 DAYS • FREE DELIVERY • GLUTEN FREE
Call 516-829-8200 for Reservations
View Our Complete Menu at www.laverneofgreatneck.com Anton Community Newspapers
81834
9 Cutter Mill Road • Great Neck
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10% OFF ANY CATERING ORDER OF $ 100 OR MORE
Not to be combined with any other offers. Expires 6/30/12.
MENU SPECIALS Served Daily til 4 P.M.
We Specialize in Catering for All Occasions Ask for Our Catering Menu
• PIZZA • HEROS • PASTA • ENTREES • GOURMET PIZZA • INDIVIDUAL PIZZAS
3 OFF
$ 00
ANY ORDER OF $30 OR MORE
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1 OFF
$ 00
ANY ENTREE Not to be combined with any other offers. Expires 6/30/12.
1 ANY OFF
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3 OFF
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ANY ORDER OF $ 30 OR MORE
Not to be combined with any other offers. Expires 6/30/12.
96 Mineola Avenue Roslyn Heights P 516-621-1400 F 516-621-1509 www.Attiliospizza.com
10% OFF ANY CATERING ORDER OF $ 100 OR MORE
Not to be combined with any other offers. Expires 6/30/12.
80919
38 • Dining Guide 2012
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Churrasqueira Bairrada Rodizio Restaurant
Portuguese Wood-Char Barbeque “Eat In or Take Out” 144 Jericho Turnpike Mineola, New York 11501
(516) 739-3856 • Fax (516) 739-1741
www.churrasqueira.com
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82042
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BREAKFAST • LUNCH • DINNER • CATERING
Monday thru Sunday • 8:00 am to 9:00 pm
149 Glen Street • Glen Cove, NY 11542 516.277.2023 • www.jojoapples.com VISIT OUR WEBSITE FOR A COMPLETE MENU AND DINNER SPECIALS
Outdoor Dining and Private Rooms Available for Parties & Business Meetings
NIGHTLY DINNER SPECIALS INCLUDES:
$
95
14
Choice of Soup, Salad, Potato, Vegetable and Dessert
Join Us For Jo Jo Apples Summer Nights
(includes soup or salad)
TUESDAYS 2nd Entrée Half Price
(higher price entrée regular price 2nd half price)
$ $
$ 00 300 5 00 $ 00 15 25 OFF
Cannot be combined with any other offer. One per table. Expiration 6/30/12.
40 • Dining Guide 2012
OFF
Cannot be combined with any other offer. One per table. Expiration 6/30/12.
THURSDAYS 5 Gift Certificate for Return Visit FRIDAYS Bottled Wine Half Price
$ 00
$ $
82302
g Soon Comin ting! as Wine T
MONDAYS 12.95 Make Your Own Pasta
00 00
5 25
OFF
Cannot be combined with any other offer. One per table. Expiration 6/30/12.
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Est. 1978
Celebrating 34 Years “Where we are proud of our age”
Yogi Berra once said about his favorite restaurant, “No one goes there anymore because they are too crowded.” Although we are often crowded, he would have found room, especially since the addition of our newly-built Italian courtyard-style room.
Enclosed Courtyard-Style Dining Room Available for Private Parties • Fenced-in Parking Lot Next Door 706 Port Washington Blvd., Port Washington, NY 11050 OPEN 7 DAYS Lunch, Dinner and Takeout Visit our Website for All Our Menus:
www.dimaggios.net • 516.944.6363 New Smithtown Location
631-543-6000 Anton Community Newspapers
81968
1012 W. Jericho Turnpike, Smithtown, NY 11787 Dining Guide 2012 • 41
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Hallmark Channel Recipes Wouldn’t a refreshing cocktail hit the spot on a warm spring evening? How about some tasty snacks to go with it? If this sounds tempting, then take a look at these recipes from Lucinda Scala Quinn, host of Mad Hungry with Lucinda Scala Quinn, which airs on the Hallmark Channel weekdays at 11 a.m.
Carrot and parsnip fries are a new twist on a classic snack.
Cucumber Mint Gin and Tonic (serves 1) 3 sprigs of mint 2-inch piece English cucumber, halved lengthwise and thinly sliced crosswise 2 ounces gin tonic water 1 thin wedge cucumber, for garnish • Strip leaves from two sprigs of mint and place in the bottom of a highball glass along with cucumber. • Muddle with a muddling stick or the handle of a wooden spoon. Fill a glass with ice. • Pour gin over ice, top off glass with tonic, stirring once, and garnish with remaining mint sprig and thin cucumber wedge.
Carrot & Parsnip Fries
(serves 4)
5 medium carrots 3 medium parsnips 2 tablespoons olive oil ½ teaspoon coarse salt ¼ teaspoon red pepper flakes
A Simply Ming Chicken Recipe For those looking for a dish that’s perfect for spring and summer, chef Ming Tsai, is sharing his recipe for Ming’s tea-smoked marinated chicken with vegetables. This recipe was featured on an episode of Simply Ming in which he prepared it with his mother in Napa Valley. Ingredients • 1 whole chicken, brined* overnight, rinsed and dried • 1/4 cup fermented black beans • 2 tablespoons ginger, minced • 1 1/2 tablespoons chili paste (sambal) • 1/3 cup naturally brewed soy sauce • 1 tablespoon honey • 2 tablespoons canola oil • 1 cup lapsang suchong tea, soaked and drained • 1 cup sugar • 1 cup jasmine rice Grilled Vegetables • 1 large eggplant, cut into 1/4” slices • 3 large scallions or spring onions, cut in half lengthwise • 2 large zucchini, cut in half lengthwise • 2 heads bok choy, cut in half lengthwise
42 • Dining Guide 2012
A cucumber cocktail can be quite refreshing when the weather turns warmer. • Preheat oven to 400 degrees with rack in center of the oven. • Peel carrots and parsnips and halve crosswise. Slice lengthwise into ¼-inch-thick planks. Slice lengthwise again to make ¼-inch-thick fries. • Place on a rimmed baking sheet and toss with oil, salt and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes. • extra virgin olive oil • kosher salt • freshly cracked black pepper Directions 1. Prepare a charcoal grill with charcoal to one side of the grill for direct heat. In a bowl, combine fermented black beans, ginger, sambal, soy sauce, honey and canola oil. Rub mixture all over inside and outside of chicken. 2. In a foil pan, combine sugar, tea and rice. Spray grill with non-stick spray or brush with oil. Place chicken over indirect heat and the foil pan containing tea mixture over direct heat. Cover grill and cook until chicken is done, 40 to 45 minutes. The internal temperature of thigh should reach 170° and breast should be 160°. Allow to rest 10 minutes before cutting into pieces. Serve with grilled vegetables. *Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 2 quarts water, multiply as necessary to fully submerge protein in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
Grilled Vegetables Place vegetables in a bowl, toss with olive oil and season with salt and pepper. Cook for 10 minutes, turning once. Featured on Simply Ming and is printed with permission from WGBH and Ming East-West ©2011.
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GRACE’S MARKETPLACE EAST Grace’s Summer Flavors Only the best for our customers!
GRACE’S SPECIALTIES Full Service Catering Prepared Foods Appetizing Deli Fresh Produce Prime Meats Fresh Seafood Grace’s Open Café Cooking Classes Personal Home Shopping International Grocery Sushi Bar Chopped Salad Smoothies Gourmet Coffee Bar Holiday Menus Gift Baskets
Warmer weather means only ONE THING... Summer holidays & GRACE’S ON THE GO for you and your family with delicious gourmet catering from Grace’s Marketplace. Come in today for our specialty BBQ Menus and Summer Eats!! 81 Glen Cove Road Greenvale, NY 11548
“Taste the Difference, Share the Experience.”
516.621.5100
Grace’s Fresh
Summer Picks
Summer Themed Cooking Classes
Prime Barbeque Specialties & Menus
Fresh Outdoor Patio Dining
Freshest Local Long Island Produce 81836
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DOUT INING ININ G & ABOUT Y O U R
T A B L E
I S
W A I T I N G
Eddie’s Pizza By Rob Donovan
The iconic Eddie’s Pizza has been around for at least five decades, and since 1987, it’s been under the watchful eye of owner Joe DiVittorio. It’s a wonderfully nostalgic and retro bar/pizzeria/restaurant, that’s been attracting generations of loyal fans from across the country (they do a lot of business shipping their pies nationwide to expatriate New Yorkers). It’s been featured in books, in the media, and has a prominent place on the TV show Entourage, (long, interesting story, ask Joe when you get there). Let’s get to the food. Eddie’s, with its unassuming storefront, is known for its super-thin pizza. It also invented the bar pie, and even holds the trademark to that, which is quite impressive. Their pies, with their slim-as-a-dime crusts, are completely addictive. You can get an assortment of styles. My favorite is cheddar and bacon, with its delicious smokiness. Eddie’s Special which includes peppers, onions, meatballs, sausage, mushrooms, and a fantastic crispy pepperoni, is also a no-brainer. From White Clam pies to the standard cheese pie, each one is a bull’s-eye. The 10-inch bar pies are the way to go when you want to try an assortment of toppings, but save room for some of those great entrees and sides they serve. Eddie’s also has an impressive full menu, and it was some of the best Italian food I’ve had in a while. The Antipasto salad, filled with cheese, salami, sweet peppers and more, was gigantic, overflowing its large bowl. It was incredibly fresh, crisp and bode well for what was to come. The delicious Chicken Wings were so crispy they put KFC to shame. The Stuffed Rigatoni with spicy veal sauce was outstanding, with just the right kick of heat in its robust
sauce, it offered the perfect savory flavor to the generous ground veal and well-cooked flattened pasta filled with ricotta. The Shrimp Fra Diavolo, served over spaghetti, was plate-licking exceptional. The sauce was spicy good, with a strong punch of heat, and it completely infused the large succulent shrimp, which is a welcome rarity. There are many hero sandwiches to choose from, but the mouthwatering, first-rate Sausage, Onions and Peppers Hero was a highlight. The bread was baked in the pizza oven (everything here is cooked in the pizza oven) and added the right crunch. Eddie’s hamburgers are juicier and more flavorful than most because they, too, are cooked in the pizza oven. But the dish that you’ll dream about returning for is a side: the California Fries—baked steak fries, bacon, gravy and mozzarella. Comfort food doesn’t even begin to describe the amazing, gooey flavor-packed dish. Put your cardiologist appointment on hold, because this is a must-order treat. As if they hadn’t already won me over, their after-dinner offerings are tri-color cookies, which just happen to be my favorite. Yes, you can get all sorts of beers at the bar, and they even sell bottles of wine. They do catering and now have traveling food trucks offering their great food in NYC (check Twitter). DiVittorio is one of the most interesting restaurateurs on LI, and his love for his food, and even more so, his customers and employees is obvious. Lunch and dinner specials, reasonable prices, a great staff, and food worth traveling across the country (and certainly Long Island) for—Eddie’s pizza is a must-visit location.
Eddie’s Pizza
2048 Hillside Ave., New Hyde Park 516-354-9780 • www.eddiespizzany.com 44 • Dining Guide 2012
81898
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Beginnings
Burger Section SERVED WITH STEAK FRIES
CHILLED LITTLE NECKS ON THE HALF 1/2 DOZEN $9
DOZEN $16
WARM LUMP CRAB DIP POACHED SHRIMP COCKTAIL PAN SEARED CALAMARI CRISPY EAST END CALAMARI FRIED OYSTERS PRINCE EDWARD MUSSELS FRIED CLAMS NEW ENGLAND CLAM CHOWDER BREAD BOULE CLASSIC BAKED CLAMS
$9 $14 $10 $10 $9 $14 $9 $9 $9
Salads CHUNKY GREEK SALAD CLASSIC CAESAR SALAD THE PORT SALAD AMORE SALAD ADD TO ABOVE SALADS
$9 $9 $10 $10
ROASTED CHICKEN $6
GRILLED SHRIMP $8
SLICED STEAK $8
POACHED LOBSTER $9
CLASSIC COBB SALAD LUMP CRAB AND AVOCADO SALAD POACHED LOBSTER SALAD
$17 $19 $19
BURGER DELUXE COBB BURGER CAPRICE BURGER YELLOWFIN TUNA BURGER GRILLED SALMON FILET BURGER
$14 $16 $16 $17 $16
Pastas & Individual Pizzas CLASSIC LINGUINI & CLAMS RED OR WHITE
GUY’S PASTA INDIVIDUAL MARGARITA PIZZA INDIVIDUAL PEPPERONI PIZZA INDIVIDUAL GRILLED VEGETABLE PIZZA SHRIMP SCAMPI PIZZA
$16
$15 $12 $12 $12 $15
Main Lunch Dishes GRILLED ATLANTIC SALMON JUMBO LUMP CRAB CAKES THE DOCKS BABY BACK RIBS COCONUT CRUSTED SHRIMP
$18 $16 $22 $16 $16
Sides
Sandwiches SERVED WITH FRY CHIPS
CHICKEN FOCACCIA
$14
MONTAUK LOBSTER ROLL
$18
GRILLED SHRIMP BLT BRIOCHE
$16
ROASTED VEGETABLE FOCACCIA
$14
SLICED STEAK FOCACCIA
$16
FISH TACOS
$15
BUCKET OF STEAK FRIES BUCKET OF FRY CHIPS SAUTÉED BROCCOLI RABE BUCKET OF BEER BATTERED O RINGS $6
CALL OR GO TO OUR WEBSITE FOR DINNER & CATERING MENUS
Live Band Friday Nights Steel Drum Sunday 4pm
82279
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WE DELIVER
g Caterin le! Availab
Please Mention Coupons on Delivery Orders + Tax & $1 Delivery Charge
Celebrating 6 Years in Business! PASTA NIGHT IS BACK! Every Night! Dine-In Only
2 LARGE NEOPOLITAN PIES
$
19
95
Plus Tax & Delivery Charge Not to be combined with any other offers.
$
$ 00
9
95
2 OFF
MON. - THURS.
ANY LARGE PIE
$
Not to be combined with any other offers.
00 2 PERONI BEER DINE-IN ONLY Not to be combined with any other offers.
p.p.
Any Pasta Choice on Menu includes Salad, Coffee & Cannoli
MON. - THURS.
LARGE NEOPOLITAN PIE
$
995
Pickup or Delivery Plus Tax & Delivery Charge Not to be combined with any other offers.
$ 00
5 OFF
ANY PURCHASE OF $3500 OR MORE Not to be combined with any other offers.
691 Hempstead Turnpike • Franklin Square www.capriosbrickovenpizza.com 516.505.1604 81826
46 • Dining Guide 2012
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10% OFF FREE 1/2 Pitcher Any Takeout of Sangria
With 2 or More People With coupon. Expires 6/30/12. Not combinable. LIMIT 1 PER TABLE.
Order $
20 or More
With coupon. Expires 6/30/12. Not combinable. LIMIT 1 PER TABLE.
OPEN MON. - SAT. 11:30 AM - 10:30 PM SUN. 11:30 AM - 10:00 PM Anton Community Newspapers
81770
100 Herricks Road Mineola • 516.280.8000
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Linguine With Clam Sauce And Vegetables Highly acclaimed chef Jacques Pépin is the host of Essential Pépin, which airs on PBS stations. The companion book to the series also titled Essential Pépin, features some of his favorite recipes including this one for linguine with clam sauce and vegetables. This is one of Jacques’ favorites, which he makes once a week during the summer. Serves four as a main course, eight as a first course Ingredients: 1 pound linguine Sauce: 2 tablespoons olive oil 1 tablespoon unsalted butter 2 medium onions, coarsely chopped (1 cup) 1 teaspoon fresh oregano leaves 4–6 large garlic cloves, sliced (1/4 cup) 2 dozen cherrystone clams, shucked, cut in half with scissors, and kept in their juices 1/2 cup dry white wine 1/2 teaspoon freshly ground black pepper Vegetables 1 tablespoon peanut oil 1 tablespoon unsalted butter 8–10 asparagus spears, trimmed, peeled, and cut into 1inch pieces (1 cup) 1 1/4 cups chopped mushrooms (4 ounces) 2 medium zucchini, trimmed and cut into 1/2-inch dice (1 1/2 cups) 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 1/4 cups seeded and diced (1/2-inch) tomatoes freshly grated Parmesan cheese, for serving (optional) • Bring 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well, and cook until tender but still slightly al dente. • Meanwhile for the sauce: Heat the olive oil and butter
Essential Pépin, published by Houghton-Mifflin, is the companion book to Jacques’ PBS series. Photo © 2011 Cristiana Ceppas. in a large skillet until hot. Add the onions and sauté for about 2 minutes. Add the oregano and garlic and cook for about 30 seconds. Add the juices from the clams and the wine, and boil gently for 7 to 8 minutes. Add the clams and pepper and bring to a simmer. Set aside. • For the Vegetables: When the pasta is cooked, drain it in a colander. Add the peanut oil and butter to the pot and heat until hot. Add the asparagus, mushrooms, and zucchini, season with the salt and pepper, and sauté for about 2 minutes. Toss in the tomatoes and heat briefly to warm them. • Divide the pasta among individual plates or transfer to a large serving platter. Spoon the hot clam sauce on top and arrange the vegetables on top of the pasta. Serve immediately, with Parmesan cheese, if desired.
Linguine with clam sauce and vegetables is one of Jacques Pépin’s favorite recipes. © 2011 KQED/Wendy Goodfriend.
48 • Dining Guide 2012
Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
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Mirelle’s Restaurant and Catering Continental Cuisine with a Caribbean Twist
2 ROOMS AVAILABLE FOR CATERING SERVICES Private and Corporate Functions Welcome
OPEN FOR DINNER ON TUESDAY, THURSDAY THRU SUNDAY FROM 5PM TO 11PM
SUNDAY JAZZ BRUNCH FROM 11AM to 4PM - BUFFET $1599
For Reser vations: 516-338-4933 Fax: 516-338-4953 www.mirelles.com
500 OFF
Not redeemable for Sunday Brunch. To be used with $25 purchase minimum.
Anton Community Newspapers
$
500 OFF
Not redeemable for Sunday Brunch. To be used with $25 purchase minimum.
$
500 OFF
Not redeemable for Sunday Brunch. To be used with $25 purchase minimum.
81976
$
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GRAND OPENING
Molly Downs EAT,
DRINK & ENJOY
GOOD FOOD! GREAT COMPANY!
BRING THE KIDS!
LATE NIGHT BAR MENU OPEN 7 DAYS LUNCH & DINNER 607 Willis Avenue, Williston Park
516-385-2324
50 • Dining Guide 2012
82607
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Mitch and Toni’s Was Recently Voted #10 of Newsday
“BEST NEW RESTAURANT”
Mitch and Toni’s American Bistro... Serving seasonal, local contemporary American cuisine. Bringing the freshest, finest food to diners’plates. The core menu at Mitch and Toni’s evolves around the seasons while specials change daily. Chef Mitchell believes..”All dishes should tell a story”...
875 Willis Avenue Albertson, New York 516- 741-7940 or 516 671-2498
Monday - Friday 5-7PM
info@mitchandtonis.com
PRIX FIXE DINNER
Open from 5 p.m. until 10 p.m. Sunday-Thursday and until Midnight Friday and Saturday.
Tax & Gratuity Not Included
Seasonal Menu Subject to Change.
5-6:30PM Monday-Thursday
82638
Anton Community Newspapers
HAPPY HOUR
Three Courses $
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BROWN BOX CAFE 100 MAIN STREET MINEOLA, NY11501 (corner of 2nd and Main) p: 516.493.9090 f: 516.493.9091
BB EVERYTHING MADE FRESH IN-HOUSE DAILY Free Delivery Let us cater your next breakfast, lunch or special event, business and personal. Ask about our BB Dinner To Go specials, and Gift Baskets for all occasions. The one-stop shop for breakfast, lunch, and dinner to go. Decadent desserts, gift baskets, meatball bar (create your own), soups, and salads. Fresh baked goods, snacks, and more.
BROWN BOX CAFE
LIKE us on Facebook FOLLOW us on Twitter
brownboxcafe.com
BROWN BOX CAFE
50% off 50% off Buy 1 breakfast ($5 or more) get 2nd half off. Offer not including coffee.
Buy 1 lunch ($10 or more) get 2nd half off. Offer not including beverages.
Not to be combined with any other offer.
Not to be combined with any other offer.
Serving breakfast and lunch, M–F from 7am–4pm 82594
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La Piccola Liguria is proud to announce our 22 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.
Tuesday-Friday Prix Fixe Lunch We hope you will give us the pleasure of serving you for the next 22 years! Thank you again from the Management and Staff of La Piccola Liguria! 82319
47 Shore Road • Port Washington
516.767.6490 Anton Community Newspapers
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For over a decade
G arden City Pizza and Catering has been delighting our catering customers with outstanding service and quality at reasonable prices. Delivering to all of Nassau, Suffolk and Queens
82486
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THE ORIGINAL AND ONLY CHICKEN KEBAB RESTAURANT CELEBRATING OUR 19TH YEAR IN THE SAME LOCATION
92 MINEOLA AVENUE ROSLYN HEIGHTS, NY 11577 T. (516) 621 6828 • F. (516) 621 0121 • WWW.CHICKENKEBAB.COM APPETIZERS
All Appetizers served with pita bread (except A, B, C, F, H and P) A. MEAT PIE ........................................................................................................................ $4.25
SEAFOOD All Seafood entrées are served over rice pilaf with Greek Salad, Pita Bread, Onion Sauce and Yogurt Sauce. ANY SUBSTITUTIONS ARE AN ADDITIONAL $2.00
B. CHEESE PIE .................................................................................................................... $4.25
SPINACH-FISH .............................................................................................................. $14.95
C. SPINACH PIE ............................................................................................................... $4.25
MED-STYLE FLOUNDER FILET .......................................................................... $14.95
D. HUMMUS (Chick Pea Pureé)............................................................................... $5.75
FLOUNDER FILET MARMARIS ........................................................................... $14.25
E. TABULEH (Kisir) ............................................................................................................ $5.50
SALMON FILET MARMARIS ................................................................................ $15.50
F. SIDE FALAFEL ............................................................................................................... $5.50
SHRIMP MARMARIS .................................................................................................. $16.50
G. SCORDALIA ............................................................................................................... $4.95
SALMON STEAK KEBAB ........................................................................................ $15.95
H. DOLMA (Homemade) .......................................................................................... $5.75
JUMBO SHRIMP KEBAB ........................................................................................... $16.95
I. EGGPLANT SALAD (Baba Ghanoush) .......................................................... $6.25
SWORDFISH KEBAB ................................................................................................. $16.95
J. FAVA BEAN SALAD .................................................................................................. $5.75
LOBSTER TAILS ............................................................................................................. $22.95
K. SAGANAKI ..................................................................................................................... $7.25
SCALLOPS MARMARIS ........................................................................................... $13.95
L. TARAMA (Caviar) ....................................................................................................... $6.75
SHRIMP SAGANAKI ................................................................................................... $18.95
M. SPICY TOMATOES ................................................................................................... $6.50
SEAFOOD SPECIAL ................................................................................................... $20.95
N. SPICY EGGPLANT .................................................................................................. $6.50
CHILEAN SEA BASS ............................................................................. MARKET PRICE
O. ASSORTED APPETIZERS .................................................................................. $12.25
STUFFED CHILEAN SEA BASS ...................................................... MARKET PRICE
P. SPINACH or PLAIN PIZZA .................................................................................. $5.95
STUFFED SALMON ................................................................................................... $17.95
MIXED GRILL
SOUP OF THE DAY ............................................................ ............................................................CUP CUP $3.50 BOWL $4.25 Chicken Lemon • Turkish Lentil • Vegetable (seasonal
KEBAB SPECIAL ............................................................................................................ $17.50 HOUSE KEBAB .............................................................................................................. $20.50
SALADS
SULTAN KEBAB ............................................................................................................ $19.95
All Greek salads are prepared with freshly cut Iceberg lettuce, romaine lettuce, carrots, red cabbage, tossed in-house dressing, topped with feta cheese and garnish.
SHRIMP & FILET MIGNON KEBAB .................................................................. $18.95 SHRIMP & CHICKEN KEBAB ................................................................................ $17.95
SIDE GREEK SALAD ..................................................................................................... $4.95
All Entrées are open-flame, char-broiled. Served over rice pilaf with Greek Salad and Pita Bread. ANY SUBSTITUTIONS ARE AN ADDITIONAL $1.50 DONER (Gyro) ............................................................................................................. $13.25 LAMB SHISH-KEBAB .................................................................................................. $14.25 BEEF SHISH-KEBAB .................................................................................................... $13.25 FILET MIGNON SHISH-KEBAB ........................................................................... $17.95 CHICKEN SHISH-KEBAB .......................................................................................... $13.95 KOFTE KEBAB ................................................................................................................. $12.95 VEAL CHOP ..................................................................................................................... $19.95 ISKENDER ......................................................................................................................... $13.50 FALAFEL ............................................................................................................................. $11.95 ROUMANIAN STEAK .............................................................................................. $17.50 LAMB CHOPS ................................................................................................................ $22.95 MOUSSAKA .................................................................................................................... $15.95 CHICKEN GYRO ......................................................................................................... $13.95 LAMB SHANK ................................................................................................................ $15.50 KARNIYARIK .................................................................................................................... $13.50 VEGETABLE MOUSSAKA ....................................................................................... $15.50 STUFFED PEPPERS ...................................................................................................... $13.50 VEGETABLE EGGPLANT ........................................................................................ $13.50
MEDIUM GREEK SALAD ........................................................................................... $9.25 LARGE GREEK SALAD ............................................................................................. $10.25 SHEPHERD SALAD (Coban) .................................................................................... $8.95 HOUSE COLD PLATTER ....................................................................................... $10.25 MID-EASTERN SALAD ............................................................................................... $9.95 OCTOPUS SALAD ..................................................................................................
$
11.95
All Greek salads are available with the following toppings: with chicken kebab ........................... ...........................med. salad $11.25 .................lrg. salad $12.75 with chicken gyro ..............................med. .............................. salad $11.95 .................lrg. salad $13.25 with shrimp kebab (med.) ............med. ............ salad $13.25 .................lrg. salad $14.50 with jumbo shrimp kebab .................................................................... ....................................................................lrg. salad $16.95 with grilled salmon fillet ......................................................................... .........................................................................lrg. salad $15.95 with swordfish ............................................................................................. .............................................................................................lrg. salad $16.95
DINE IN • DINE OUT WE DELIVER Anton Community Newspapers
DINNER ENTRÉES
82003
SOUPS
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Celebrity Recipes Maybe you can’t dance like the stars, but do you want to cook like them, or at least their moms? Then check out Nick Katsoris’s new book, Loukoumi’s Celebrity Cookbook Featuring Favorite Childhood Recipes. It contains recipes from over 50 celebrities who share some of their favorite childhood recipes. Below are contributions from Eli Manning and Jay Leno.
Eli Manning’s Lace Cookies “My mom made these cookies for us all the time and they are my favorite. She still makes them every time I make a visit home.” – Eli Manning Ingredients 2 cups old fashioned rolled oats 1 tablespoon flour 2 cups white sugar ½ teaspoon salt 2 sticks melted butter 2 eggs beaten 1 teaspoon vanilla Instructions: 1. Put the oats, flour, sugar & salt in to large bowl and mix well. 2. Pour very hot melted butter over mixture and stir until the sugar has melted. 3. Add eggs and vanilla - stir well. 4. Preheat oven to 325 degrees. 5. Cover cookie sheets with ungreased aluminum foil. 6. Drop ½ level teaspoons of the mixture on foil - 2 inches apart. 7. Cook about 10-12 minutes. 8. Watch carefully – When cookies are completely cooled, foil will peel off. 9. Store in airtight containers. 10. Makes about 6 dozen.
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Jay Leno’s Uncle Louie’s Chicken Wings Marinara “My Uncle always told me ‘Someday you’ll have to make dinner for 20 guys and this is what you’ll make’.” – Jay Leno Ingredients: 2-3 dozen chicken wings 1 can Italian plum tomatoes olive oil garlic or garlic powder Durkee’s hot sauce salt parsley Instructions: 1. Cook chicken wings by broiling or lightly flour them and deep fry in safflower or peanut oil. While they are cooking, prepare the sauce. 2. Heat 1/8-inch of olive oil in a pan, add garlic powder or crushed garlic to taste. Mash one can of whole plum tomatoes through a sieve and cook in the olive oil. Add a few teaspoons of chopped parsley and salt to taste – then cook about 20 minutes. 3. At the end of this cooking time, add Durkee’s Hot Sauce (put a little or a lot, depending on how hot or mild your taste), but put in at least 2 tablespoons or the sauce won’t be as tasty. Add a little garlic powder and cook another 3-4 minutes. 4. In a bowl, toss the chicken wings with ½ cup of the sauce and serve with the remaining sauce on the side to dip the wings into. Recipes reprinted with permission from Loukoumi’s Celebrity Cookbook Featuring Favorite Childhood Recipes by Over 50 Celebrities by Nick Katsoris. Copyright (c) 2011 by NK Publications, Inc.
Nick Katsoris is the author of the acclaimed and award-winning children’s book series featuring Loukoumi the fluffy lamb.
Over 50 celebrities share their favorite childhood recipes in a new book by Nick Katsoris.
DINING GUIDE Published by Anton Community Newspapers 132 E. Second St., Mineola, NY 11501 - 516-747-8282 www.antonnews.com
Angela Susan Anton Publisher William M. Delventhal, Jr. General Manager Editor In Chief Robbie Woliver
Eli Manning celebrating the Giants Super Bowl XLVI victory.
56 • Dining Guide 2012
Cary Seaman Managing Editor
Ron Scaglia Special Sections Editor Frank A. Virga Director of Sales & Marketing Lisa Schiavone Production Manager Iris Picone Classified Manager Lucia D’Onofrio Page Designer
Anton Community Newspapers
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WEDNESDAY AND THURSDAY
25% OFF ALL PASTA DISHES (Dine In Only)
We Carry Whole Wheat and Gluten Free Pasta
CATERING FOR ALL OCCASIONS In or Out
Graduations, Celebrations, Communions and Father’s Day 2330 HEMPSTEAD TURNPIKE EAST MEADOW, NY 11554 (In the Meadowbrook Shopping Center)
See Full Menu @ www.buongustopiesano.com Open Mon. - Sat. 11am-10pm • Sun. 12noon-9pm
FREE DELIVERY $10 MINIMUM 82044
Anton Community Newspapers
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WE DARE YOU TO FIND A BETTER BREAKFAST...
Serving Up History Since 1948
“Ambition is a dream with a V8 Engine.” - Elvis 138 Jericho Turnpike, Mineola, NY 11501 (corner of Willis & Jericho)
Tel: 516-877-1370 Fax: 516-877-1962 BREAKFAST BRUNCH LUNCH DELIVERY
HOURS: Mon. - Sat. 6am - 4pm, Sunday 7am - 3pm 58 • Dining Guide 2012
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A few words about our restaurant... We have been in business since 1978 under the same ownership & management. Our goal is to serve the best food prepared with the freshest & finest ingredients. Our meals are cooked to order at your preferences & specifications. Our fish comes from American waters with special fish flown in daily from the Mediterranean Sea, Australian or New Zealand waters & of course the lobsters are from Maine. We purchase our fish daily from the Hunts Point fish market & from selected local fishmongers. All available seafood is subject to seasonal, weather & fishing conditions.
271-02 Union Turnpike, New Hyde Park, NY 11040 (1 block west of Lakeville Road)
(516) 354-3230 • (718) 347-8052 Fax: (718) 347-3921 Closed Mondays
82018
www.piscesonerestaurant.com
Anton Community Newspapers
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®
EST. 1950 “Every Kind Of The Very Best Chicken In The World...& So Much More!!!
Page 60
GRILLED CHICKEN CUTLETS* • BBQ CHICKEN SPARE RIBS • HAWAIIAN CHICKEN • SANTA FE CHICKEN SWEET BAKED • SOUTHERN FRIED CHICKEN CHICKEN POT PIE • NUGGETS AND FINGERS HONEY MUSTARD CHICKEN HONEY SESAME TENDERLOINS “HOT SPICY” BAKED CHICAGO WINGS SKINLESS S.F. CHICKEN • CHICKEN IN A POT BONELESS AND SKINLESS S.F. CHICKEN CUTLETS SPICY BAKED FLOPPY CHICKEN FINGERS GRILLED CHICKEN
ALL OF OUR FOOD IS PREPARED FRESH DAILY Skinless BBQ to Order
Salt Free BBQ’S to Order FRESH SALADS
CHICKEN SALAD ASK A HEALTH SALAD B O U R DEL OUT POTATO SALAD NEW I ICIOUS SHRIMP SALAD TEMS! MACARONI SALAD TUNA SALAD VARIETY OF COLE SLAWS THREE-BEAN SALAD TOSSED SALAD (with or without chicken) EGGPLANT SALAD PASTA SALADS BEET VINAIGRETTE CRANBERRY COMPOTE CUCUMBER SALAD CARROT RAISIN SALAD COUNTRY COLE SLAW* GREEK SALAD
MEATS
BAKED VIRGINIA HAM MEAT LOAF OVEN ROASTED BRAZILIAN CHICKEN TURKEY BREAST ITALIAN MEATBALLS DOMINICAN STYLE PORK CHOPS SPIT ROASTED CHICKEN
WE MAKE SANDWICHES!! CHALLAHS PLAIN & RAISIN CORN BREAD
APPETIZERS & SIDE DISHES
CHOPPED CHICKEN LIVERS VEGETABLE KNISHES POTATO KNISHES GEFILTE FISH KASHA KNISHES KASHA VARNISHKAS CHICKEN SOUP EGG BARLEY & MUSHROOMS MATZOH BALLS
FRIED RICE MASHED POTATOES NOODLE PUDDING VEGETABLE LASAGNA WILD RICE W/ RAISINS & ALMONDS SWEET POTATO PIE BLACK BEAN SOUP WITH RICE
STEAMED BROCCOLI & GARLIC GRILLED CORN ON A COB POTATO KUGEL BAKED APPLES POTATO PANCAKES STUFFED CABBAGE MACARONI & CHEESE ASSORTED VEGETABLES ACORN SQUASH
CHICKEN • DUCK • TURKEY • CORNISH HEN
The Best Kept Secret in Great Neck Poultry Mart’s Raw Poultry Department Family Owned & Operated Since 1950
(516) 487-7150
33 MIDDLE NECK RD., GREAT NECK, NY 11021 We deliver to Great Neck, Port Washington, Roslyn, Manhasset, 41049 Little Neck, Douglaston and Bayside (Other Areas By Request) MON. - THURS. 8:30am - 7:30pm • FRI. 8:00am - 7:30pm SAT. 8:00am - 6:00pm • SUN. 10am - 6:00pm EMPLOYEES SCREENED AND BONDED FOR YOUR PROTECTION
® 81997
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EXPERIENCE THE FINEST DINING IN THE NEIGHBORHOOD
SERVING BREAKFAST, LUNCH & DINNER
Daily Lunch & Dinner Specials
WE CATER!! All Baking Done On Premises
Restaurant & Bar
Additional Parking in Rear
BREAKFAST BRE AKFAST SPECIALS
Monday - Friday 6:00am-11:00am
LOBSTER NIGHT
Every Monday Evening 5:00pm-9:00pm
PASTA NIGHT
Every Tuesday Evening 5:00pm-9:00pm
PRIME RIB NIGHT Every Wednesday Evening 5:00pm-9:00pm
3000 or More Dine In Only Not to be combined with any other offers. Expires 7/1/12.
Enjoy a Fresh Espresso or Cappuccino with one of the many homemade desserts
82379
10% OFF
$
101 HERRICKS ROAD GARDEN CITY PARK, NY 11040 516-747-9323 • F 516-747-9325 www.parkcitydiner.com We Accept Visit us on Facebook & Twitter
Anton Community Newspapers
Open Sun.-Thurs. 6am-12am, Fri. & Sat. 6am-2am CALL AHEAD OR FAX YOUR ORDER IN FOR PICKUP.
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Planning A Party? Let Pirandello’s Cater Your Affair APPETIZERS AND SALADS Half Tray (8-10) Full Tray (20-25) $
$
Meatballs ...................................... 45 ...................... 90 Fried Calamari with Spicy Sauce .....40 ........................75 Fried Zucchini with Marinara Sauce ........................................................30 ........................55 Baked Clams Oreganata .............35 ........................65 Clams Possillipo ...........................40 .......................85 Mussels Marinara ........................35 ........................70 Stuffed Eggplant ..........................40 ....................... 75 Stuffed Mushrooms ......................40 ....................... 75 Grilled Portobello Mushrooms ....40 ....................... 75 Shrimp Cocktail ......................... P.A. ................... P.A. Seafood Salad ..............................75 .....................130 Cold Antipasto .............................50 .....................100 Mixed Green Salad ......................25 ....................... 35 Caesar Salad ................................25 ....................... 35 Caesar Salad with Chicken .........50 .......................90 Caesar Salad with Shrimp ..........75 ......................130 Tricolor Salad ...............................30 ........................55 Tomato and Onion Salad ............40 .......................70 Bruchetta ......................................40 .......................80 PASTA Rigatoni ala Vodka ......................40 ........................75 Baked Ziti .....................................50 ........................80 Baked Ziti with Eggplant ............55 ........................95 Baked Ziti with Meatballs and Sausage .......................................................60 ......................105 Rigatoni Bolognese ......................50 .......................90 Penne with Chicken and Broccoli ........................................................60 ......................100 Ravioli ...........................................50 ..................... 100 Stuffed Shells ...............................55 ......................100 Manicotti .......................................50 ......................100 Lasagna (meat) ..............................60 ..................... 100 Vegetable Lasagna .......................60 .....................100 Fettuccine Primavera ...................50 .......................90 Linguine with Shrimp Marinara .80 ..................... 130 Linguine Seafood Marinara ........80 ......................140 Mezza Rigatoni Sicilani ...............55 ......................100 Penne, Broccoli Rabe, Garlic and Oil ........................................................50 ........................95 Eggplant Parmigiana ...................55 ......................100 ENTRÉES Chicken Parmigiana ....................60 ......................100 Chicken Marsala ..........................60 ......................110 Chicken Portobello ......................60 ......................110 Chicken Francese ........................55 ......................100 Chicken Picata .............................55 .....................100 Chicken Pizziola ...........................55 ......................110 Chicken Cacciatore (with bone)...55 ......................110 Chicken Scarpariello (with bone) 55 ..................... 110
Chicken Siciliana (with bone) ......55 ......................110 Chicken Rollatini .........................55 ..................... 110 Chicken Caprese ..........................55 ..................... 110 Veal Parmigiana ..........................75 .....................135 Veal Sorrentino ............................75 .....................135 Veal Portobello .............................85 .....................135 Veal Marsala ................................80 .....................135 Veal Francese ...............................75 ......................130 Veal and Peppers .........................65 ......................110 Sausage and Peppers ...................55 ..................... 110 Shrimp: Parmigiana, Scampi, Oreganata ...................................................... P.A. .................. P.A. Salmon Filet ................................ P.A. .................. P.A. Entrées will be prepared to your specifications. It is our pleasure to satisfy any special requests. Other fresh fish available upon request.
PIZZA Sicilian Pie ........................................................... 15.00 Cheese Pie ........................................................... 12.75 Extra Cheese ....................................................... 15.25 Sausage ................................................................ 15.25 Meatball ............................................................... 15.25 Pepperoni ............................................................. 15.25 Onion ................................................................... 15.25 Mushroom ........................................................... 15.25 Anchovies ............................................................ 16.75 Peppers ................................................................. 15.25 Garlic ................................................................... 15.25 Black Olive .......................................................... 15.25 Broccoli ................................................................ 16.25 Spinach ................................................................ 15.25 White (Ricotta ad Mozzarella) .......................... 18.00 Pirandello Special ............................................... 24.00 GOURMET PIZZA Barbeque Chicken Pizza ................................... 22.00 Buffalo Chicken Pizza ........................................ 22.00 Baked Ziti Pizza .................................................. 19.95 Penne ala Vodka .................................................. 19.95 Chicken Ceasar Salad Pizza .............................. 22.00 Vegetable with Cheese ........................................ 19.95 Chicken and Tomato (no cheese) ....................... 22.00 Grandma Pizza Marinara ................................... 15.00 Grandma Pizza with Cheese .............................. 15.00 Pirandello Marinara Sauce (pint) ........................ 3.50 Other gourmet toppings available. Extra toppings: $2.50; Half Pie $1.25; 12” Pizza Available.
WE ALSO OFFER CALZONES, ROLLS & PANINI DELIVERY AVAILABLE FOR ALL OF YOUR SPECIAL OCCASIONS.
36 LINCOLN AVENUE, ROSLYN HEIGHTS, NY 11577 62 • Dining Guide 2012
80810
516.625.6688
Anton Community Newspapers
3(2)-0 s 345&&%$ !24)#(/+%3 s &2%3( 0!34! 7(/,% 7(%!4 0!34! "2/.:)./ #(),%!. 3%! "!33 s &),%4 -)'./.
SPRING SPECIAL
15% OFF
LuNCh OR DINNER WITH THIS AD. DINE-IN ONLY. NOT VALID ON DAILY TAKE-OUT SPECIALS. NOT TO BE COMBINED WITH ANY OTHER OFFER. EXCLUDES HOLIDAYS. EXPIRES 7/1/12.
TAKE-OuT SPECIALS
BuY 1, GET 1 FREE MONDAY
Eggplant Parmigiana with Spaghetti
TuESDAY
Meat Lasagna
WEDNESDAY
Spaghetti & Meatballs
ThuRSDAY
Eggplant Parmigiana with Spaghetti
EVERYDAY! BUY ONE GET ONE FREE Chicken Parmigiana with Ziti & Penne ala Vodka
PLUS TAX - TAKE-OUT ONLY Any changes or substitutions will be charged accordingly.
FULL BAR • PRIVATE PARTIES CATERING AVAILABLE FOR ALL OCCASIONS! RESERVE NOW!
36 Lincoln Avenue, Roslyn Heights
516.625.6688
PLAN GRAD YOuR uA PARTI TION ES NOW! 80811
FREE LOCAL DELIVERY • VALET PARKING • OPEN 7 DAYS
You’ll Rave About The Taste!
Eddie’s Pizza Restaurant “Home Of The Bar Pie” People from across Long Island and the New York region, including celebrities and VIPs, are regulars at Eddie’s. They rave about the taste, crispness and nutritional aspects of the personal size bar pie that has become a tradition. Joe DiVittorio, owner of Eddie’s, and his family are proud of the restaurant’s history and enjoy knowing people love Eddie’s Pizza. The restaurant also offers a wide variety of Italian and family favorites.
Great Value Packed Men u! Pizza, Heros, Burg ers And Italian Specialties
Eddie’s offers its famous pizzas and traditional Italian and American cuisine including who le wheat as well as gluten-free crust pizza with fat-f ree cheese, salads, soups, hot heros and a wide variety of entrées.
Open 7 Days A Week! LATE NIGHT HOURS
2048 HILLSIDE AVE, NEW HYDE PARK
516.354.9780 NO CHECKS OR CREDIT CARDS ACCEPTED
81897
AT ZAG D RATE
Eddie’s opened in the 1930s, soon after the owners created a personal size, thin crust pizza with just enough tomato sauce and skim milk mozzarella cheese to satisfy hungry bar patrons. Eddie’s quickly became known for their signature “Bar Pie.™”