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EAT

“ Here at Banchetto Feast, we go the extra mile to make you

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to perfection. Our Certified Black Angus Artisan Burgers paired

happy,” says owner Eddie Almeida. Celebrating its 15th Anniversary,

with thick-cut french fries or Caesar salad, are considered the best

Banchetto Feast is a true American success story. Eddie’s family orig-

burgers in the county.”

inally came from Portugal, and he has worked hard to build a very successful restaurant in Nanuet. On Christmas Eve alone, Banchetto served over 500 meals, and received 400 take-out orders. “When the Holidays come around, there is no place I’d rather be,” says Eddie who is thankful to all his loyal customers that have supported him over the years. “I like working in the kitchen and enjoy all the wonderful friendships I’ve made here at Banchetto. I’m proud of the 37 employees who work for me here: 80% have been with me for 14 years.”

The reason for our success is the family factor. Kids come in with cleats after a ball game. The parents will order steak or seafood, and the kids will order brick-oven pizza. Banchetto Feast Owner Eddie Almeida

Eddie’s love for his work shows in the wide variety of options you find on the menu. “Our Italian-American Menu is amazing, and people cannot get enough of our steaks, chops, seafood, lobster

Some of the most requested seafood items at Banchetto are

tails, risotto and brick-oven pizza.” There are also 10 free-range

Norwegian Salmon Francese, a lightly battered Alaskan Salmon

organic chicken dishes to choose from, and customers keep coming

cooked in a white wine lemon butter with baby artichoke hearts,

back for Banchetto Feast’s Al Dente Pasta served with Caesar

served over cappelini. Seafood Pescatore Rosso is one of the

Salad, Organic Whole Grain Pasta or Gluten Free Pasta available

most popular dishes. It has diver scallops, tender calamari, jumbo

upon request.

shrimp, fresh clams, Prince Edward Island Mussels & Alaskan Cod, slow-simmered in a Pomodoro sauce and served over linguine. Another

When it comes to choosing the choicest meat for his Prime Steaks,

Seafood Favorite is Shrimp & Scallops Scampi with Nueske Bacon.

Eddie knows to do his research. “Our Prime Steaks come from Canada where the cattle are bred to provide one of the best Prime

In addition to its delicious American Italian Menu, Banchetto Feast

Steaks. I actually spent two weeks there learning all about steaks,”

is known for their special martinis including favorites like Raspberry

Eddie explains.

Godiva Chocolate Martini, Banchetto Espresso Martini and Mango Martini, which has Bacardi Mango Fusion Rum, Mango Puree, a

“Here at Banchetto you get the best Prime Steak with all the sides

splash of Lemon-Lime Soda and finished with a fresh Mango.

for $39. Another favorite is New Zealand Rack of Lamb cooked

Always a customer favorite: Surf & Turf featuring Prime Steak and South African Lobster Tail.

Portuguese Seafood Special is a popular choice for Valentine’s Day RivertownMagazine.com

Profile for Arlene Levine

Rivertown Magazine February 2019  

Rivertown Magazine February 2019