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AN ANTON COMMUNITY NEWSPAPERS SUPPLEMENT

#AFm #ONTINENTAL #AFm#ONTINENTAL FINE ITALIAN CUISINE

MANHASSET MANHASSET„„   

WWW.CAFECONTINENTALMANHASSET.COM


Spend Less Time Cooking...

      

and More Time with the Family!

 





For Starters, Choice of...

Traditional Meat & Cheese Lasagna Baked Stuffed Shells with tomato basil sauce

Choice of Green Salad...

Arugula & Radicchio with goat cheese, toasted almonds & sliced dried apricots

Gorgonzola & Walnut Salad with dried cranberries Fresh Garden Salad with balsamic vinaigrette

The Main Course...

Half of a Honey-Glazed Spiral Ham -and- Our Famous Boneless Stuffed Pork Loin

with a choice of parma prosciutto & provolone or apple & cornbread stuffing

-or- Chicken Iavarone sliced chicken cutlet sautĂŠed with peppers, artichoke hearts, mushrooms and capers in a wine sauce

Choice of Side‌

Eggplant Parmigiano s Spinach & Artichoke Casserole Tender Green Beans “Almondine� Silver Dollar Mushrooms with roasted vegetable stuffing

Choice of Potato‌

Potatoes Rustica with onions, tomato & carrots Creamy Garlic Mashed Potatoes Amaretto Glazed Sweet Potatoes

includes‌ One Quart of Demi Glaze For Dessert, Choice of One of Our‌

Fresh Baked Pies, Cheesecake or Panettone

Add a Holiday Antipasto Platter for $89

Serves 15-20 People. Includes our most popular items Fresh Roasted Pepper Salad, Marinated Artichoke Hearts, Assorted Imported Olives, Our Own Sweet Dry Sausage, Our Own Sweet Sopressata, Our Own Imported Sharp Provolone and Marinated Bocconcini with Sun-dried Tomatoes

Š

PLACE ALL HOLIDAY ORDERS BY THURSDAY 12/20/12 s 7:00 PM P

1-877-IBFOODS s IBFOODS.COM

Gift Baskets & Specialty Foods Shipped Anywhere. Gift Cards Available Online.

1538 Union Turnpike, Lake Success Center s New Hyde Park 7929 Jericho Turnpike (& South Woods Rd.), Woodbury Village Center s Woodbury 1166 Wantagh Avenue, Cherrywood Shopping Center s Wantagh 6900 Grand Avenue, (Corner of 69th Street) s Maspeth

10.00 OFF

$

ANY $50 PURCHASE

(EXCLUDES SALE ITEMS & CATERING) (E OFFER EXPIRES: 12/12/12. MUST PRESENT COUPON. LIMIT ONE COUPON PER PURCHASE. CANNOT BE COMBINED. ANTON LIM

FOLLOW US: facebook.com/IavaroneBros 89031

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89010

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Fall/Winter Dining Guide 2012-2013 • 3


CAFÉ RUSTICA

Established 1993

Featuring Fine Nouvelle Italian Cuisine, Fresh Whole & Filet Fish

FALL SUNSET MENU Three Course Prix Fixe Dinner

15% OFF

27 95*

$

Featuring Our Homemade Gluten-Free Thin Crust Pizza Dough, Breadsticks, Bread Crumbs and Dessert

Served 6:30 pm - 9:00 pm Sunday to Thursday (Excludes Fridays & Sundays)

P.P.

*Sales tax, gratuity and beverages not included. No sharing or substitutions. Not combinable with any other offers or coupons. Dine In Only.

1495 - $2295

PRIX FIXE $ Four Course Dinner

Á La Carte Menu Only. With this coupon. No Holidays, Fundraisers or Saturday Nights. Cash only. Expires 12/23/12.

Served 7 Nights from 4:30 pm - 6:00 pm

PARTY PACKAGES Lunch from

$

2095 Dinner from $2295

Private Parties from

$

3995

(516) (516) 829-6464 829-6464 |

200 Middle Neck Road Great Neck, NY

87484

GLUTEN-FREE MENU SELECTION

RESERVATIONS SUGGESTED | www.caferusticarestaurant.com 4 • Fall/Winter Dining Guide 2012-2013

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Warm, Friendly Atmosphere For Your Holiday Parties Make Your Holiday Reservations Today!

516-883-3122 • www.sullivansquay.com

THREE COURSE TUESDAY Three Course Meal $24

WINE DOWN WEDNESDAYS All Wine On Our Wine List Will Be Half Price

LOBSTER FEST FRIDAY 1 1/4 lb Lobster $18

Monday - Friday 3:00 - 7:00 PM $5 Food Special and Reduced Drinks Anton Community Newspapers

541 Port Washington Blvd. Port Washington, New York 11050

88885

HAPPY HOUR

Fall/Winter Dining Guide 2012-2013 • 5


&!,,7).4%2

$).).' '5)$% PG.

PG.

Antonino’s Italian Restaurant .......... 21

Garden City Pizza ......................................19

977 Northern Boulevard Manhasset, 11576 (516) 627-0660 Italian

670 Franklin Avenue Garden City, 11530 (516) 294-2929 Italian

Attilio’s ........................................................... 37 96 Mineola Avenue Roslyn Heights, 11576 (516) 621-1400 Italian

Greek Corner ................................................16

Ben’s Deli ................................................. 22, 23 140 Wheatley Plaza Greenvale, 11576 (516) 621-3340 Kosher Deli & Caterer

281 Franklin Avenue Franklin Square, 11010 (516) 326-0300 Greek

Biscuits & Barbeque .............................. 40

(King Kullen Shopping Center) 275 Jericho Turnpike Syosset, 11791 (516) 921-9464 Barbecue

165 Voice Road Carle Place, 11514 (516) 280-2778

Hurricane Grill & Wings .................... 29

106 East 2nd Street Mineola, 11501 (516) 493-9797 Traditional Cajun/Barbecue

CafĂŠ Continental .......................... Cover, 12 1538 Northern Boulevard Manhasset, 11030 (516) 627-4269 Italian CafĂŠ Rustica ................................................... 4 200 Middle Neck Road Great Neck, 11020 (516) 829-6464 Gluten-Free Italian Restaurant Cugini Pizzeria & Restaurant ........... 28 432 Jericho Turnpike Mineola, 11501 (516) 248-7770/(516) 248-7773

Inn at Great Neck ..................................... 10 Giraffe Room 30 Cutter Mill Road Great Neck, 11021 (516) 773-2000

Continental

214 Jericho Turnpike New Hyde Park, 11040 (516) 354-7797 German/American

K. Pacho ...................................................... 17 Traditional American

Game Master Grill ................................... 15 78 Roslyn Road Mineola, 11501 (516) 506-7446

1538 Union Turnpike Lake Success, 11040 (516) 488-5600 Gourmet Market www.ibfoods.com for our other locations

Inn at New Hyde Park .......................... 3 Italian

Davenport Press ....................................... 20 70 Main Street Mineola, 11501 (516) 248-8300

Iavarone Bros. .......................... Inside Front

1270 Union Turnpike New Hyde Park, 11040 (516) 358-2222 Mexican Grille

Contemporary American

89288

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$)2%#4/29 PG.

PG.

Laverne of Great Neck ........................ 33

Stew Leonard’s Wines of Carle Place .. 9

9 Cutter Mill Road Great Neck, 11021 (516) 829-8200

221 Glen Cove Road Carle Place, 11514 (516) 742-2588 Wine & Liquor

Asian Fusion

Louie’s Manhasset Restaurant .... 35

Stew Leonard’s Wines of Farmingdale 9

339 Plandome Road Manhasset, 11030 (516) 627-0022 Diner/Caterer

210 Airport Plaza Boulevard Farmingdale, 11735 (631) 249-3611 Wine & Liquor

Madison’s .................................................... 11

Sullivan’s Quay ............................................. 5 541 Port Washington Boulevard Port Washington, 11050 (516) 883-3122 American/European Cuisine

38 Hillside Avenue Williston Park, 11596 (516) 877-2343 American

Marino’s on the Bay ............................... 39 Brewer Capri Marino East 45 Orchard Beach Boulevard Port Washington, 11050 (516) 883-5600 Seafood/Italian www.marinosonthebay.com

Milleridge Inn ............................................. 13 585 North Broadway Jericho, 11753 (516) 931-2201 Traditional American

Mitch & Toni’s ............................................. 41 875 Willis Avenue Albertson, 11507 (516) 741-7940

Classic American Bistro

Pirandello Ristorante ........................... 27 36 Lincoln Avenue Roslyn Heights, 11577 (516) 625-6688 Italian

Poultry Mart ................................................. 42 33 Middle Neck Road Great Neck, 11020 (516) 487-7150 Chicken, Asst. Salads, and More/Take Out

Sushi Ya .......................................................... 36 949 Franklin Avenue Garden City, 11530 (516) 873-8818 Japanese

Swan Club .................................. Inside Back Glenwood Road & Scudders Lane Roslyn Harbor, 11576 (516) 621-7600 Catering Establishment

The Meat House .................. 25, Back Cover 1085 Northern Boulevard Roslyn, 11576 (516) 307-9880 Neighborhood Grocer & Butcher

Umberto’s ..................................................... 31 737 West Jericho Turnpike Huntington, 11743 (631) 423-2999 Italian

Uncle Bacala’s ......................................... 26 2370 Jericho Turnpike Garden City Park, 11530 (516) 739-0505 Italian Vincent’s Clam Bar ................................. 32 179 Old Country Road Carle Place, 11514 (516) 742-4577 Italian

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Selecting A Fine Wine For A Fine Meal Insights into choosing wine wisely By Ronald Scaglia rscaglia@antonnews.com

A nice wine is the perfect complement to a holiday dinner.

on the table,” said Sheehy. “There are some other things going on. A dry Riesling has so much flavor of the white wines and it stands against creamy mashed potatoes, macaroni and cheese and butternut squash. That’s my favorite white wine to go with holiday turkey dinners. Cabernet pairs well with roasts and big beefy dishes that have a nice, heavy sauce. It’s generally a big, full bodied, dry red wine.” For those who think that serving a fine wine will be costly, both Sheehy and Stew Leonard Jr., president and CEO of Stew Leonard’s, say that’s not the case. According to Leonard, there are some wonderful wines in the $10-$15 range which will make guests quite happy. Sheehy adds that because of all the wine that is produced, it’s not difficult to find a nice wine at a reasonable price. He says that customers without knowledge of wine can go to a Stew Leonard’s Wine store (there are locations in Farmingdale and Carle Place as well as in Yonkers, New Jersey and Connecticut) and speak with a wine specialist. Sheehy says these specialists taste hundreds of wines throughout the year and pick and choose the wines that they believe are a great value. “It’s a lot harder than it seems,” Sheehy remarked. He adds that great value is coming from wines produced in Oregon and California. While Oregon may not be readily recognized for its wine, this makes it a great value. Sheehy says that Oregon is receiving world recognition for the Pinot Noir produced there. In addition, according to Sheehy, for those seeking an imported wine, Chile and Argentina also offer great value. While other regions have received positive press, which makes the wine produced in these regions more expensive, Chile and Argentina produce fine wines that are reasonably priced. “We refer to these as great value wines,” says Sheehy. “You can always find a really good wine at a great price.” For those planning a holiday party, and are not sure how much wine to purchase, Leonard advises having one bottle of wine for every two people at a party. While the choice of wine is up to each individual and also should be influenced by what food is being served, Leonard suggests a ratio of 60 percent red to 40 percent white. The president and CEO of Stew Leonard’s also advises customers to not be afraid of serving a wine that comes in a screw top bottle. He advises that some great wines, which sell for more than $100 per bottle, are now packaged in a screw top bottle and that all of the wine from New Zealand is now sold in screw top bottles. Lastly, those who are not wine drinkers can still enjoy other beverages. Leonard recommends microbrews, which he states are becoming very popular. He adds that there are some Red wines go well with heavier dishes such as roast beef, filet mignon and rack of lamb. local breweries that have large followings.

W

hat’s a great meal without a fine wine? As the holidays approach, chefs who are working feverishly to make every aspect of their meal perfect shouldn’t forget about selecting good wine to go with their fare. Fortunately, selecting the right wine is not as hard as some believe. “It’s your wine, drink what you like,” said Joe Sheehy, a wine specialist and educator with Stew Leonard’s Wines, who is also a grape grower and wine maker. “Handle your wine the way you like it. The old rules don’t apply. If customers want to put ice in their wine, I’m not going to tell them ‘no’”. However, for those who are seeking advice on selecting a wine, Sheehy does suggest considering white wine with lighter foods and red wines for heavier fare. For fish, chicken salad and grilled shrimp, he suggests Pinot Grigio, Sauvignon Blanc, or a Riesling wine. He says that Riesling goes extremely well with holiday meals in which turkey is the main entrée. For heavier meals such as rib eye or roast beef, he suggests a cabernet. White wine pairs well with “With turkey, you have chicken and fish. to think about what else is

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STEW LEONARD’S WINES IS INDIVIDUALLY OWNED AND OPERATED. NOT A CHAIN AND IS NOT A COOPERATIVE BUYING GROUP. THEY ARE NOT PART OF THE STEW LEONARD’S GROCERY CHAIN.

StewsWines.com

of CARLE PLACE & FARMINGDALE

Select from

OVER 1,000 WINES

UNDER $15

• Friendly and KNOWLEDGEABLE wine experts • FREE daily wine tastings 2 to 8pm • HAND-PICKED wines from around the world • Celebrity Events... and more!

#

1

WINE RETAILER in the COUNTRY! Carle Place - 221 Glen Cove Road Carle Place, NY 11514 (516)742-2588

FOLLOW US ON

- WE’RE ON GLEN COVE RD. JUST 1/2 MILE SOUTH OF THE NORTHERN STATE PARKWAY AND ONE BLOCK NORTH OF OLD COUNTRY RD. 1/4 MILE NORTH OF THE ROOSEVELT FIELD MALL. Farmingdale - 210 AIRPORT PLAZA - 631-249-3611 - LONG ISLAND EXPRESSWAY TAKE EXIT 49S 4 MILES SOUTH ON ROUTE 110. WE’RE IN THE AIRPORT PLAZA SHOPPING CENTER LEFT OF HOME DEPOT.

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HOTEL • CATERING • RESTAURANT • LOUNGE

Saturday Night Wine & Dine Four Course Price Fixed Dinner Includes Unlimited House Wine by the Glass

Course One...Choice of Roasted Portobello Mushroom • Prince Edward Island Mussels Jumbo Shrimp Cocktail

Course Two...Choice of Classic Caesar Salad • Warm Spinach Salad • Mixed Field Greens Soup Du Jour or French Onion Soup

Course Three...Choice of Grilled New York Sirloin Steak • Pan Roasted Sea Bass • Stuffed Chicken Breast Surf & Turf Surf & Turf $10 Additional

Course Four...Choice of Belgium Waffle with Vanilla Ice Cream New York Cheese Cake • Chocolate Cake Poached Pear with Port Reduction $ 40.00 Per Person +Tax & Gratuity

For Reservations Please Call

516-773-2000 LONG ISLAND, NEW YORK

30 Cutter Mill Rd, Great Neck, NY 11021 • www.innatgreatneck.com 88727

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TUESDAY THRU FRIDAY LUNCH - 11:30-3:30

TUESDAY THRU SATURDAY DINNER - 5 TO CLOSE

SUNDAY DINNER - 4:00 TO CLOSE Tantalizing Tuesdays

$

39.95

3-COURSE ALL INCLUSIVE DINNER

Thursdays

WIND DOWN WEDNESDAYS

“Girls Night Out”

3-COURSES INCLUDING 2 GLASSES OF WINE

$

39.95

$

49.95

30% OFF certain wines bottles

Dinner Menu for the “Girls” 3 Course All Inclusive

12 Varieties of Wine Bottles for $25/btl

HAPPY HOUR TUES. - FRI. 4-6PM • REVERSE HAPPY HOUR FRI. - SAT. 10-1PM 4 DRAFTS 5 ENTRY LEVEL WINES • $6 SPECIALTY COCKTAILS TAPAS MENU AVAILABLE DURING ALL HAPPY HOURS $

$

38 Hillside Ave., Williston Park, NY 11596 / 516.877.2342 88113

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80459

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Fall/Winter Dining Guide 2012-2013 • 13


Celebrity Chefs Share Recipes T

he lyrics of a holiday song are, “There’s a special feeling nothing in the world can buy, when they pass around the coffee and the pumpkin pie.” For a twist on this, a celebrity chef has shared a recipe. Paulette Goto is a distinguished pastry chef and cake designer and is currently a judge on the Food Channel’s series Sugar Dome, which airs Sundays at 8 p.m., with repeat airings at other times during the week. Paulette, who has worked in some of New York’s most famous restaurants and is a contributor on Cooking Channel’s Unique Sweets, is sharing a recipe for pumpkin cheesecake. “When the leaves start changing colors and the days and nights start getting almost chilly, I love nothing more than warming up with a pumpkin cheesecake that has warm fragrant spices that awaken your taste buds,” says Goto. “To me, there’s nothing worse than a pumpkin cheesecake that falls flat with next to no spices—the horror!”

Paulette Goto’s Spiced Pumpkin Cheesecake With Pecan Gingersnap Crust, Topped With Salted Caramel Sauce: Pecan Gingersnap Crust: 1 cup pecans 2 tablespoons sugar 10 gingersnap cookies (about 1 cup) 1/3 cup melted unsalted butter

Spiced Pumpkin Cheesecake: Three 8-ounce packages cream cheese, at room temperature 1 1/4 cups sugar One 15-ounce can pumpkin puree 3 eggs 1 teaspoon cinnamon 1 teaspoon vanilla 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves

Caramel Sauce: Salt 1 cup heavy cream 2 cups sugar 2 tablespoons cold unsalted butter Sea salt, for sprinkling For the pecan gingersnap crust: Preheat the oven to 350 degrees F. Wrap 3 layers of aluminum foil around the outside of a 9-inch round springform pan. This will protect the cheesecake from any water seeping in when placed in the water bath. In a food processor, grind up the

Paulette Goto, a judge on The Food Channel’s Sugar Dome.

15 minutes. When done, the cake should wiggle like jello when shaken. Let cool, and then place in the fridge to chill for 6 hours or overnight. For the caramel sauce: Add a pinch of salt to the heavy cream and let the cream come to room temperature. Pour 1 cup water into a heavy saucepan. Add the sugar to the middle of the pan, cover and bring to a boil. Uncover and boil over medium-high heat until a dark caramel color and just starting to smoke, 12 to 15 minutes. Remove from the heat. Add a small portion of the heavy cream to the melted sugar; the mixture will bubble. Let the bubbles calm down before adding the rest of the heavy cream bit by bit. Once the bubbles have calmed down, whisk in the butter until smooth and creamy. Pour into a glass bowl and set aside to cool. To serve: If the caramel is too thick to pour, just reheat in the microwave or a double boiler just until the caramel softens up so you can pour it, being careful that the caramel isn’t hot or even warm. Remove the cheesecake from the springform pan and place on a serving plate. Pour about half of the caramel over the cheesecake, starting in the middle and going out in a spiral, letting the caramel drip down the sides. Sprinkle a small amount of sea salt all across the top. Serve the rest on the side. Stand back and admire your masterpiece. Then grab a fork and a friend (and if you’re anything like me, a diet coke) and indulge.

pecans with the sugar until they are very fine and transfer to a bowl. Grind up the gingersnap cookies until very fine and add to the pecans. Add the butter and mix well. Spread the mixture in the bottom of the prepared springform pan. Bake for 12 to 15 minutes. Let cool completely. For the spiced pumpkin cheesecake: In the bowl of a stand mixer, beat the cream cheese until very creamy. Add the sugar and mix until incorpoYield: 10 to 12 servings rated. Mix in the pumpkin puree. Add Active Time: 40 minutes the eggs and mix until well incorporatTotal Time: 8 hours 40 minutes (ined. Scrape the bowl to make sure all cludes cooling and chilling time) the ingredients are well mixed. Add the cinnamon, vanilla, allspice, nutmeg and cloves and mix to combine. Pour the cheesecake mixture into the cooled crust in the springform pan. Place the pan in an oven safe dish big enough to hold it, and add enough water to come three-quarters of the way up the sides of the springform pan. Bake for 1 hour total, checking after 45 minutes for cracking or bubbling. If the cake is cracked or bubbling, turn the oven down to Goto’s spiced pumpkin cheesecake. 300 degrees for the last

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Your Food Quest Begins Here!

89011

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RESTAURANT CORPORATE ACCOUNTS WELCOME!

ALL TRADITIONAL GREEK COOKING AND BAKING DONE ON PREMISES.

NOW SERVING BEER & WINE!

LUN CH SPE CIA LS ry Eve Monday To Saturday 11am to 4pm

Starting At $4.95

Buy a $50 Gift Card and automatically receive $15 Bonus Carle Place location only.

$

SERA FIM LAZOS SINGS LIVE FRIDAY & SATURDAY NIGHTS 7:30 - CLOSING

500 OFF

15% OFF

Any Order of $30 or More!

Any Order of $60 or More!

With coupon only. Cannot be combined with any other offer. Must mention coupon when placing order. Carle Place only.

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

DINNER SPECIAL

MONDAY - FRIDAY 11:00 - 3:00 BUY 1 CHICKEN OR PORK SOUVLAKI, GET 1 FREE

DINNERTIME ONLY BUY 1 DINNER GET 1 FREE DESSERT

MON. - WED. 5:00 - CLOSING BUY 1 DINNER GET 2ND 1/2 PRICE SUPER LUNCH SPECIAL IS BACK!

281 Franklin Avenue Franklin Square, NY

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

16 • Fall/Winter Dining Guide 2012-2013

88055

CARLE PLACE ONLY

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Garden City Pizza named their Shrimp Nova slice after a customer who inspired it.

For pizza lovers who want to eat more salad, here’s a Caesar salad slice.

It’s a taco. It’s a pizza. Actually it’s both. It’s a taco slice.

This Grandma pizza has marinara Enjoy penne ala vodka without a knife or fork when having it on a pizza crust. sauce and fresh basil.

Mamma Mia That’s A Lot Of Choices Pizza toppings are now traditional, unusual and everything in between tomatoes, red onions, fresh basil, and Gorgonzola cheese. 3. Penne ala Vodka – This is simply penne pasta coated with a pink, creamy sauce that is made with vodka. The dish is a ack in the ’70s, someone could turn on a television set fairly common selection in Italian restaurants and is available and choose between a limited number of broadcast on pizza crust in many pizzerias, including Garden City Pizza. channels to view. Today, because of cable and satellite “We make it the same as if you had ordered it as an entrée, only television, viewers literally have hundreds of options to choose we put it on a pizza crust,” said Bavaro about the specialty. from. The same holds true for pizza. Years ago, pizza choices 4. Eggplant Rollatini – This is were limited to regular or Sicilian and made with the same ingredients that traditional toppings such as sausage, are in the dish – eggplant, ricotta pepperoni, and extra cheese. However, cheese, tomato sauce, and mozzarella. just as changes have come to televi5. Buffalo Chicken – Buffalo wings sion, the options in pizza have expandand pizza are two of the most popular ed tremendously. Today, someone dishes served at parties. So why not who wants a slice of pizza for lunch combine them? Chicken is coated literally has dozens of options to with a “Buffalo” sauce, and put on a choose from. Today, someone can sepizza crust. And for those who are not lect salad, taco, baked ziti, buffalo aware, Buffalo wings get their name chicken or many other specialty slices. from the city of Buffalo, where resi“When I took over, 15 years ago, dents enjoyed them before and during we already had a good variety, but Bills football games, not because the demand has just become more and more,” said Greg Bavaro, the owner Frank Zuniga (l), pizza maker, with Greg wings are actually made of buffalo. 5. Grandma – This is becoming a of Garden City Pizza. “People just Bavaro, owner of Garden City Pizza displaypopular choice at many pizzerias. It’s want different options whether it be ing a Mesculine Green Salad pizza. a thin crust Sicilian pizza that is made a healthier alternative that’s not in a pan. It usually is made with marinara sauce and fresh basil. loaded up in cheese and has grilled chicken and vegetables 6. Caesar Salad – This is another salad pizza that Bavaro or just new, interesting things.” says is one of his most popular. Garden City Pizza makes it Additionally, in a society that is getting increasingly plain and with grilled chicken or shrimp on top. Bavaro says more hectic, many customers seem to prefer the portability that his restaurant makes its own homemade Caesar dressing of a specialty slice. How else could people eat baked ziti and that many customers order it to be used as an appetizer. with their hands? 7. Plain Cheese – Although there are many channels to “When someone comes in at lunch and needs something choose from, the broadcast stations that were available in quick, they can have a meal that’s quick and filling and the ’70s are still quite popular. The same is true of pizza. A costs from $3 to $5 instead of $12 to $15,” says Bavaro. traditional plain slice or one with sausage or pepperoni is Listed below are some of the most popular specialty still a very common selection among pizza eaters. slices at Garden City Pizza, according to Bavaro. 8. Anything else – If you can’t find something you like 1. Mesculine Green Salad – The slice is topped with canamong the many choices you have, Bavaro says that if you died walnuts, dried cranberries and Gorgonzola cheese. request a specialty pie, his restaurant will make it for you. Bavaro said that this is one of his most popular selections, Among the unusual pizzas he has made is one for a cusas are most of his salad slices. tomer from Iowa who requested Canadian bacon and sauer2. Shrimp Nova – This slice was named after a customer kraut. Another customer brought in pear jam and an artisan who would frequently go to Garden City Pizza and request cheese. Talk about variety! it. It’s a thin crust pizza with grilled shrimp, sun-dried

By Ronald Scaglia rscaglia@antonnews.com

B

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Y O U R

T A B L E

I S

W A I T I N G

Garden City Pizza and Catering By Rob Donovan Garden City Pizza is a bustling eatery and catering service that serves some of the best pizza in town, as well as equally good Heroes, Paninis, Appetizers and Entrees. There’s bound to be items on this menu that will surprise you and jump to the top of your personal “best of” list. Let’s take the Shrimp Nova Specialty pizza, for example. Piled high with delicious shrimp, tomatoes, red onions, Gorgonzola cheese and fresh basil, this packed-full-of-flavor slice, named after a longtime customer, is easily one of the best specialty slices I’ve had anywhere. Other pizzas sampled, like the Grandma, Caesar, Shrimp Caesar and Chicken Caesar were also top-notch. The Crispinis were fresh, and come in several toppings including bruschetta, roasted pepper, and homemade mozzarella. Everything here at Garden City Pizza is fresh, homemade, with nothing microwaved or out of a can. GCP’s signature salad, the Mesculine Greens topped with candied walnuts, crumbled Gorgonzola cheese, dried cranberries, and an insanely good thick, almost-Asian tasting homemade Balsamic that could easily be addictive was terrific. This salad can also be ordered atop a pizza pie or slice. The garlic knots here are gigantic. The Stuffed ‘Shrooms (they come stuffed with either seafood or spinach), were tasty morsels, as were the Clams Oreganato, which were subtly spiced and heads above standard offerings elsewhere. One of the best discoveries was the Buffalo Bites, round breaded balls filled with buffalo chicken. Let me warn you—this is a unique item worth traveling miles for. The pasta was cooked to perfection, and I particularly liked the Marinara sauce, with its sweet nuances. The Penne ala Vodka was also sweet and spectacular. There’s almost

two dozen heroes and paninis to choose from and a substantial selection of pastas (at least two dozen) and entrees including chicken, veal and shrimp. The Marinated Skirt steak was perfection. It was seasoned with ginger and teriyaki, and each piece was incredibly flavorful and tender. The Veal Marsala was in a rich, delicious, deep brown Marsala sauce, with mushrooms and onions, an ingredient you don’t often find in this dish, but which added a distinctive sweet twist. As with all entrees, the portion was generous. The Eggplant Rollatini was superbly prepared, and another example of the talented kitchen at Garden City Pizza. From the “Guilt-free” menu, the Chicken and Pasta dish, with steamed broccoli over penne in a garlic broth, was plentiful and a terrific, healthy alternative to the richer, more heavy selections offered. Be prepared to have leftovers, perhaps for days! They also serve Gluten-free dishes. You won’t find a more amiable host than owner Greg Bavaro, who has run this restaurant and catering service for an impressive 14 years. His catering business services from Manhattan to Montauk, which is a good indication of the quality of the food and the catering menu is expansive and impressive. The atmosphere here couldn’t be more neighborhood friendly. The night I was there it was packed with families, couples, and high schoolers enjoying their summer. Bavaro knew and greeted just about everyone, and one big catering order that was going out was being picked up by an obviously very happy customer. Dependable, great food, friendly atmosphere, terrific host—what more could Garden City ask for?

Garden City Pizza and Catering

Location: 670 Franklin Avenue, Garden City Website: www.gardencitypizza.com Phone Number: 516-294-2929 Price Range: $5 - $17.50 Anton Community Newspapers

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Fall/Winter Dining Guide 2012-2013 • 19


Davenport Press Restaurant lunch • dinner • private parties Prix Fixe Menu $2895 appetizers Soup Du Jour, seasonally inspired Crispy Calamari, served with marinara Grilled Portobello Mushroom, Balsamic reduction Caesar, garlic croutons, Parmesan cheese House Salad, mixed greens, cucumber, tomato, onion, pepper, white Balsamic Vinaigrette

Fresh Mozzarella, tomato, onion, fresh basil

Entrées Petit Sirloin Steak Pecan-crusted Chicken Breast Rigatoni alla Vodka Chicken Bosciola, ham, shallots, Marsala, demi glacé Davenport’s Own Loin of Pork, hot or sweet vinegar peppers Pork Chop Milanese, chopped salad Potato-crusted Tilapia, Cabernet sauce Shrimp, Sunflower Sunflower Parmesan Crust, dill sauce Homemade Fishcakes, white remoulade Littleneck Clams and Liniguini Fini Salmon, Horseradish Herb Crust, Dijonnaise sauce Pesto Baked Grouper, fresh tomato, breadcrumbs

Desserts Chocolate Mousse, Pecan Pie, Cheesecake, Tiramisou, Haagen Daz Chocolate or Vanilla Ice Cream NO SHARING or SUBSTITUTIONS. NOT COMBINABLE WITH ANY OTHER OFFER. SATURDAYS BEFORE 5PM.

70 Main Street • Mineola 516.248.8300 www.davenportpress.com 20 • Fall/Winter Dining Guide 2012-2013

87399

Anton Community Newspapers


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 Dining In Only With this coupon. Not to be combined with any other offer.

Take $500 OFF $

00

35 or More

With this coupon. Not to be combined with any other offer.

Take 10% OFF Any Purchase of $10000 or More With this coupon. Not to be combined with any other offer.

Text Antoninos to 90210 for Special Offers and Additional Coupons Join us on Prix Fixe Dinner & Lunch Menu

997 Northern Boulevard • Manhasset • NY 11030 Tel: 516-627-0660 • Fax: 516-627-8459 • WWW.ANTONINOS.COM Anton Community Newspapers

86803

FREE DELIVERY • GIFT CARDS AVAILABLE • WE ACCEPT ALL MAJOR CREDIT CARDS

Fall/Winter Dining Guide 2012-2013 • 21


“Ben’s Is Hanukkah Headquarters!” MORE HOLIDAY CATERING IDEAS Party Platter Plus

$14990 for 10 Hanukkah Family Dinner for 6 2 qts. Chicken Noodle Soup 6 Matzo Balls 1 qt. Side Salad (Choose 1) 99 Cole Slaw • Health • Cucumber 1 lb. Rye Bread for 6 Main Dish (Choose 1) 3 Whole Chickens with Stuffing 21⁄2 lbs. Brisket 2 dozen Mini Latkes with Applesauce (Your choice of flavors available Dec. 7th-16th or by advance order) Spinach • Zucchini • Carrot Traditional Potato

$99

QLI

Deluxe Holiday S’more-gasbord

$49980 for 20 Bountiful Holiday Banquet

$99960 for 40 Visit www.bensdeli.net for Details

Lotsa Latkes… Lotsa Flavors… GET 1 DOZEN FREE!! Buy 3 Dozen Latkes, Get 1 Dozen FREE!! …and 25% OFF on each additional dozen, too! Plain Potato • Carrot • Zucchini • Spinach Mix and match flavors! Treat family and friends! Applesauce included!

Catering Hotline: 1-800-344-BENS We Deliver Anywhere

© 2012 Ronald M. Dragoon

Offer available Friday, December 7 - Sunday, December 16, 2012.

89009

22 • Fall/Winter Dining Guide 2012-2013

Anton Community Newspapers


FOR HOME OR OFFICE

om ou lunch fr hes y g in d e n S h bes t wis Ben’s wit da ys. E njoy! ! li for the Ho

Roasted Turkey for 10 ....... $119.99 15 lbs. Carved Turkey CHOICE OF 2 SIDE SALADS: Sugar Free Israeli Salad Homemade Potato Salad Freshly Cut Cole Slaw Macaroni Salad Pint of Cranberry-Pineapple Compote 1 Dozen Assorted Rolls

Party Platter Plus for 10 .... $149.90 2 Dozen Mini Potato Knishes 2 Dozen Mini Franks-In-Jackets 3.5 lbs. Assorted Prime Cold Cuts CHOICE OF 2 SIDE SALADS: Cucumber Salad Homemade Potato Salad Freshly Cut Cole Slaw Macaroni Salad Rye Bread & Assorted Pickle Tray Add $1 per person for sandwich platters.

Rotisserie Chicken for 10 ... $115.99

Larger Parties and Customized Orders Cheerfully Accommodated. Servers Available. Delivery Anywhere Gladly Arranged.

Traditional ........... $229.99 Serves 15 People 3 lbs. Warmed Brisket of Beef with Natural Gravy 3 lbs. Warmed Breast of Turkey with Natural Gravy Rice Pilaf with Vegetables Vegetable Medley Assorted Dinner Rolls Rye Bread

Raw Vegetable Platter with Dip 4 Rotisserie Chickens (cut in eighths) Warmed Pasta & Spinach Assorted Dinner Rolls

Kosher Luau .......... $299.99 Serves 15 People 2 lbs. Hawaiian Chicken Salad Mold CHOICE OF 2 ENTRÉES: Hawaiian Chicken Beef or Chicken Broccoli Chicken, Beef or Vegetable Lo Mein Polynesian Fruit Display 2 lbs. Almond Cookies & 2 Boxes Fortune Cookies

Get More Ideas At

Catering Hotline

www.bensdeli.net

1-800-344-BENS

Order online or in stores.

Anton Community Newspapers

89159

© 2012 Ronald M. Dragoon

Send A Gift Card!

Fall/Winter Dining Guide 2012-2013 • 23


Travel Channel Star’s Twist On Coffee offee magnate and adventurer Todd Carmichael is the star of Dangerous Grounds, which airs on The Travel Channel at 9 p.m. on Tuesdays. In his show, Carmichael hunts down rare strains of coffee in some of the most fascinating and unseen places in the world. In Dangerous Grounds, viewers learn that there’s an amazing story behind their everyday cup of coffee. “Coffee plays such a significant role in our culture, both in the U.S. and abroad; however, few know precisely where their morning cup comes from and how it’s sourced,” said Andy Singer, general manager, Travel Channel. “‘Dangerous Grounds’ takes viewers on an authentic, gripping journey as expert Todd Carmichael – one of this generation’s true explorers – scours through some of the most remote, and often dangerous locations, in order to find the ultimate bean for an exceptional cup of coffee.” Carmichael has shared with the Anton Dining Guide, his recipe for Coffee Dulche de Leche. a caffeine-spiked twist on the classic caramelized cream you will find in every coffee-growing country in Central and South America.

C

Todd Carmichael is the star of Dangerous Grounds, which airs on The Travel Channel.

Todd Carmichael’s Coffee Dulce de Leche Yield: Three 9-fluid ounce jars Ingredients Two 12-ounce cans condensed milk 1 teaspoon fine ground coffee 1Ž4 teaspoon vanilla extract

Method: Prepare three 9 fluid-ounce mason jars: cleaned, dried and fitted with new gaskets. Place ingredients in appropriately sized saucepan and bring to a simmer, all the while whisking the mixture together. Pour evenly into jars. Place the jars (evenly spaced, with room in-between) into a large stockpot on top of a folded kitchen towel or crumpled up aluminum foil, something that will prevent the jars from touching the bottom of the pan while still allowing a layer of temperature-regulating water to exist between the jar and the direct heat. Cover with water by at least an inch and slowly bring to a gentle simmer. Continue to cook until desired color is reached (look for a deep caramel), occasionally adding more water to keep the jars submerged at all times. This will take anywhere from 2 to 3 hours. Remove the jars from the hot water with a canning jar lifter and place on a countertop at room temperature to cool for several hours (at least 4) without disturbing. Carmichael likes to store the jars in the refrigerator so the Dulce is cool and really thick when spooned out to use. Because of the long cooking time, the jars will be really sealed, practically child proof. You may need a small set of pliers in the knife drawer to pull out the gasket when An image of Carmichael’s Coffee Dulce de Leche. opening a new jar.

24 • Fall/Winter Dining Guide 2012-2013

Anton Community Newspapers


OPEN 7 DAYS A WEEK 10 AM - 7 PM

For more information about The Meat House, visit www.TheMeatHouse.com Meat us on Facebook www.Facebook.com/TheMeatHouseRoslyn

Your Neighborhood Market

Visit

THE MEAT HOUSE YOUR ONE STOP SHOP

FOR ALL YOUR CATERING NEEDS 1085 Northern Blvd., Roslyn, New York 11576 (516) 307-9880

CATERING. ROSLYN@THEMEATHOUSE.COM

THINK FRESH. THINK LOCAL.

THINK FRESH. THINK FISH. THINK

MEAT HOUSE.

Plan Your Private Parties, Events and Catering With Us. As your new neighborhood butcher and grocer we’d like to welcome you to The Meat House! We offer a wide selection of expertly butchered premium meats, poultry, veal, lamb and pork, fresh seafood and sushi, fine artisan cheeses, fresh produce, hearty breads, prepared side dishes, Boar’s Head Deli products, delectable desserts and pastries, sauces and rubs, specialty items, craft beers and other gourmet grocery items.

500 OFF

$

Fresh premium meats and a unique product selection, delicious takeout and a fun community vibe! We’re just down the block, so come by and say, “Hi”. We love making new friends!

GREAT FOOD AT YOUR CONVENIENCE! TRY OUR RESTAURANT-STYLE MEALS COOKED TO ORDER FOR YOU

1000 OFF

$

Purchase of $3000

Purchase of $5000

Expires December 29, 2012

Expires December 29, 2012

Neighborhood Butcher & Grocer Anton Community Newspapers

TheMeatHouse Blog.com

88557

Fall/Winter Dining Guide 2012-2013 • 25


Join Us For A Leisurely, Quick Lunch or a Relaxing Dinner... Come See Us! Check Out Our Spectacular Price-Fixed Menus!

MARKET LUNCH MENU! Only

1595 pp

$

WONDERFUL WINTER DINNER! Only

2795 pp

$

Includes 3 Courses!

Includes 3 Courses!

(Monday - Saturday)

(Monday - Thursday)

Have Your Next Party with UNCLE BACALA’S We Specialize in Parties with On or Off Premises Catering Available... Just Give Us a Call! NOW ACCEPTING EARLY HOLIDAY RESERVATIONS...

TEXT BACALA TO 91944 FOR GREAT DEALS ON FOOD & DRINKS!

Uncle Bacala’s Gift Cards Available! 2370 Jericho Turnpike Garden City Park, NY 11040 www.unclebacala.com | info@unclebacala.com

88795

P: (516) 739-0505 | F: (516) 739-1117

JOIN US ONLINE ON FACEBOOK & TWITTER 26 • Fall/Winter Dining Guide 2012-2013

Anton Community Newspapers


LUNCH OR DINNER

DINE-IN OR TAKEOUT

Acce Rese pting rv for H ations olid Parti ay es

FALL/WINTER SPECIAL 15% OFF LUNCH OR DINNER WITH THIS AD. DINE-IN ONLY. NOT VALID ON DAILY TAKEOUT SPECIALS. NOT TO BE COMBINED WITH ANY OTHER OFFER. EXCLUDES HOLIDAYS - CHRISTMAS EVE, NEW YEAR’S EVE AND NEW YEAR’S DAY. EXPIRES 1/30/13.

DAILY TAKEOUT SPECIAL BUY 1, GET 1 FREE MONDAYS AND THURSDAYS: Eggplant Parmigiana TUESDAYS: Lasagna WEDNESDAYS: Spaghetti and Meatballs 7 DAYS A WEEK: Chicken Parmigiana and Rigatoni a la Vodka

Chr Open New istmas E Yea r’s Eve ve New and Yea r ’s D Cate ay ring A vaila for A b ll Oc casio le ns

SPECIALIZING IN TRAYS TO GO! DELIVERED TO YOUR HOME. Not to be combined with any other offer. Takeout only.

FULL BAR • PRIVATE PARTIES CATERING AVAILABLE FOR ALL OCCASIONS! RESERVE NOW! 89289

36 Lincoln Avenue, Roslyn Heights

516.625.6688 FREE LOCAL DELIVERY • VALET PARKING • OPEN 7 DAYS Anton Community Newspapers

Fall/Winter Dining Guide 2012-2013 • 27


Pizzeria & Restaurant

“Where You Always Taste Th Thee Quality” Family Owned and Operated For Over 20 Years

20% OFF 20% OFF Dine-In Only

Sunday - Thursday Thursday Max. Discount $50 Cash Only

Expires 12-31-12

Catering Menu Orders Over $150 Max. Discount $75 Cash Only

Not to be used on Price-Fixed Menu

Expires 12-31-12

GRANDMA PIE

REGULAR PIE

$

1195 + TAX

$ 95

Sunday - Th Thursday ursday

Sunday - Thursday Thursday

Expires 12-31-12

Expires 12-31-12

9

+ TAX

432 Jericho Turnpike, Mineola Tel. 516-248-7770 • 516-248-7773 • Fax. 516-248-7774 www.cuginispizza.com 28 • Fall/Winter Dining Guide 2012-2013

88785

Entire Check

Anton Community Newspapers


BIG SCREEN TVS TO WATCH ALL THE GAMES 35 DIFFERENT SAUCES TO CHOOSE FROM

Hurricane Burgers& Phillies

Salads Salad Dressings NEW Low Calorie Oil Vinaigrette NEW Low Fat Zinfandel Vinaigrette Ranch • Bleu Cheese • Balsamic Vinaigrette • Caesar • Honey Lime Vinaigrette Grilled Mahi-Mahi Baja Taco Salad Mixed Greens topped with grilled mesquite-seasoned Mahi-Mahi, diced tomatoes, jalapeños, blended cheeses, salsa, and buttermilk ranch dressing, surrounded by crisp tortilla chips. (710 Cal.) 11.99 Chicken (880 Cal.) 9.99 Steak* (910 Cal.) 11.99 Grilled Chicken Caesar Salad Crisp romaine topped with grilled chicken, croutons, grated Parmesan cheese, and creamy Caesar dressing. (840 Cal.) 9.99 Mahi-Mahi (670 Cal.) 11.99 Steak* (870 Cal.) 11.99 Hurricane Chicken Salad Mixed greens with crispy or grilled chicken tossed in your favorite flavor, crumbled bleu cheese, chopped bacon, diced tomatoes, red onions, shredded Monterey Jack and cheddar cheese, topped with crunchy tortillas and your choice of dressing. (650-1190 Cal.) 10.99 Honey Pecan Chopped Chicken Salad Mixed greens topped with grilled chicken, honey roasted pecans, crumbled bleu cheese, dried cranberries, diced tomatoes, and a honey lime dressing. (800 Cal.) 10.99 Small Mixed Bleu Salad Mixed greens topped with crumbled bleu cheese, diced tomatoes, dried cranberries, and honey roasted pecans, served with your choice of dressing. (200-490 Cal.) 4.99 Small House or Caesar Salad (70-350 Cal.) 3.99

All burgers served on a buttery, toasted bun with lettuce, tomato, red onion, pickles, mayo, and your choice of crispy, natural cut fries, Kettle Chips, or Hurricane slaw. • Add mushrooms to any burger (10 Cal.) 50¢ 100% Half-Pound Angus Steak Burger* Angus steak burger* grilled the way you like it. (960-1490 Cal.) 8.99 100% Half-Pound Angus Steak Burger* with Applewood Smoked Bacon* and Cheese 8oz. Angus steak burger* topped with applewood smoked bacon and your choice of American, Monterey Jack, Cheddar Jack, Bleu Cheese, or Swiss. (1070-1610 Cal.) 9.99 Southwestern Ranch Burger* Fresh, 100% Angus burger*, generously seasoned with Hurricane’s Hot & Sweet Mesquite and smothered with sautéed mushrooms, green peppers, red onions, and Monterey Jack cheese. Served with a side of buttermilk ranch dressing. (1190-1570 Cal.) 9.99 BBQ Bacon Cheeseburger* Angus steak burger* topped with applewood smoked bacon and smothered in your choice of original, Hurricane BBQ, Mango BBQ, or Honey Chipotle BBQ Sauce. (1070-1610 Cal.) 9.99 California Veggie Burger A classic, tasty vegetarian burger. (630-1160 Cal.) 8.99 Add Cheese for (50-200 Cal.) 50¢ Hurricane Phillies All phillies are served on a buttery toasted hoagie roll with grilled onions, grilled peppers and white American cheese. • Add mushrooms to any philly (10 Cal.) 50¢ • Steak (780-1260 Cal.) 9.99 • Chicken (600-1130 Cal.) 8.99 • Mahi-Mahi (470-1000 Cal.) 10.99

MONDAY NIGHT FOOTBALL SPECIALS

(During the Game)

5 FREE Boneless Wings with Alcohol Purchase Beverage. Cannot be combined with other offers. TUESDAYS Kids Under 12 Eat FREE with Purchase of each Adult Entrée. WEDNESDAYS 50¢ Boneless Bonanza All Day & Night! HAPPY HOUR STARTS AT NOON ‘TIL CLOSING THURSDAYS Ladies Night Football Specials - 1/2 Price on Drinks FRIDAYS LIVE ACOUSTIC MUSIC! SATURDAYS & SUNDAYS Football Specials!

20% OFF $

Minimum Purchase of 25.00 Dine In Only Not to be combined with any other offer. Expires 1/31/13

1/2 OFF Purchase One Entrée & Get The Second at Half Price Dine In Only Not to be combined with any other offer. Expires 1/31/13 Good only at the Syosset Location.

SYOSSET Located at King Kullen Shopping Center

BOOK HOLIDAY HOLIDAY BOOK PARTIES NOW! NOW! 275 Jericho Tpke., Syosset, NY 11791 PARTIES Packages Starting at $16 p.p.

516.921.9464 (wing)

NEW MENU ITEMS

We Accept All Major Credit Cards Hours: Sun.-Wed. 11am-11pm • Thurs. until 12 Midnight • Fri. & Sat. Until 1am

Anton Community Newspapers

87436

Fall/Winter Dining Guide 2012-2013 • 29


Test Your Knowledge Of Sandwiches

W

ho doesn’t love a good sandwich? It’s meat, cheese, toppings, and condiments all packed onto bread in a convenient to handle package. But how much do you know about sandwiches? Take the following quiz, based on information from SUBWAY Restaurants to find out. 1. What is the most popular footlong sandwich that SUBWAY sells? A) Tuna B) SUBWAY Club C) Italian B.M.T D) Meatball Marinara 2) If making a sandwich, and you are selecting from three meats, four condiments, five cheeses and two breads, how many combinations can be made assuming you select one from each category? A) 14 B) 120 C) 180 D) 360 7) About how many sandwiches were sold at SUBWAY restaurants in 2011? A) 10 million B) 100 million C) 1 billion D) 2.5 billion

3) Which of the following states has a city, village or town named Sandwich? A) Illinois B) Massachusetts C) New Hampshire D) All of the above

8) About how many heads of lettuce does the SUBWAY chain of restaurants use per year? A) 100 million B) 300 million C) 500 million D) 800 million

4) If you placed all of the sandwiches served by SUBWAY in a year end to end, how many times would they wrap around the earth? A) 1 B) 2 C) 3 D) 14

9) Which actor once worked as a sandwich artist for SUBWAY? A) Jason Biggs B) Natalie Portman C) Ray Romano D) Jessica Biel

5) About how many sandwiches does SUBWAY restaurants serve per second? A) 5,300 B) 7,200 C) 8,300 D) 9,100

10) Which is the most popular cookie sold at SUBWAY restaurants? A) Chocolate Chip B) Oatmeal Raisin C) White Chocolate Macadamia

6) If all the slices of cheese produced for SUBWAY were placed end to end how far would it stretch? A) 100 basketball courts B) 200 football fields C) 600 hockey rinks D) 900 baseball diamonds

4) If you place all of the sandwiches made by SUBWAY restaurants in a year, end to end, they would wrap around the Earth 14 times.

10 Chocolate Chip is the most popular cookie at the restaurants. 9) Jason Biggs was once a SUBWAY sandwich artist.

3) There is a town or city named Sandwich in all of these states. 2) 120 – Multiply three by four by five by two to get the correct answer. 1) With 26 percent of votes, the Italian B.M.T. is SUBWAY’s most popular footlong sandwich, according to the 2010 Footlong Nation Appreciation poll, which asked fans across the country to vote for their favorite footlong. The chain’s flagship sandwich was first introduced in 1975 when the brand incorporated a transportation theme in its logo and décor. The sandwich was named for the BrooklynManhattan Transit system; later, in an advertising campaign, it was referred to as “Biggest, Meatiest, Tastiest.”

8) More than 300 million heads of lettuce are used by SUBWAY per year. The SUBWAY chain uses approximately 16 acres of lettuce a day. That’s the equivalent to more than 35 football fields of lettuce. 7) More than 2.5 billion sandwiches were sold at SUBWAY restaurants in 2011. 6) The cheese would cover more than 6,000 official size hockey rinks which is halfway to the moon. 5) SUBWAY restaurants serve more than 5,300 sandwiches every 60 seconds or 320,000 sandwiches an hour.

Answers: 30 • Fall/Winter Dining Guide 2012-2013

Anton Community Newspapers


Appetizers • Soups • Salads • Heros Available Pizzas

Pasta Specials

Neapolitan Sicilian 16 x 16 - 12 slices Brick Oven Round 18 inch 8-slices Grandma Square 16 x 16 inch 12-slices Cheese Calzone with toppings Chicken Roll Sausage Roll with side of sauce

13.99 Spaghetti Pomodoro 15.99 15.99 16.99 6.59 7.59 6.79 6.79 .50

Entrées (Served With Spaghetti or Penne in Pomodoro Sauce or House Salad)

Sausage Parmigiana 12.99 13.99 14.99 14.99 14.99 14.99 17.99 17.99 18.99 18.99 19.99 18.99 23.99

with Peppers & Onions

Eggplant Parmigiana Chicken Parmigiana Chicken Francese Chicken Sorrentino Chicken Marsala Veal Parmigiana Veal Marsala Shrimp Scampi Shrimp Parmigiana Shrimp Francese Lobster Ravioli Frutti di Mare $

9.75 SICILIAN - MONDAYS ONLY

7.99

with homemade meatballs or Italian sausage

10.99 10.99 11.99 11.99

Penne alla Vodka Rigatoni alla Siciliana Rigatoni Bolognese Penne with Sautéed Broccoli & Spinach Tortelloni Alfredo Penne alla Umberto Tagliatelle Gemelli Pesto Romano Penne Con Pollo Pomodoro Penne with Grilled Chicken Linguine alle Vongole Gemelli with Chicken & Broccoli Rabe Rigatoni alla Umberto Linguine & Shrimp Marinara or Fra Diavolo Penne with Sausage & Broccoli Rabe

11.99 11.99 11.99 13.99 13.99 13.99 13.99 14.99 13.99 13.99 18.99 14.99

COUPON

COUPON

TUESDAY - THURSDAY

SUNDAY

$ 18” Large Pie

95

9

Take Out Only. With Coupon Only. Not Combinable. No Photocopies. Expires 1/31/13.

• 18” Large Pie • Baked Ziti Entrée • Dozen Garlic Knots • House Salad

$

No Substitutions. Take Out Only. With Coupon Only. Not Combinable. No Photocopies. Expires 1/31/13.

MONDAY NIGHT SPECIALS PASTA NIGHT SICILIAN PIE Take Out

$ 95

9

Only After 4 pm

2499

$

1099

Choice of Pasta, Salad, Garlic Knots, Coffee & Zeppoli

87438

CATERING AVAILABLE • Anniversaries • Business Meetings • Birthday Parties • Graduations Holiday Parties • Sales Meetings • Special Events • Bridal and Baby Showers

737 West Jericho Turnpike • Huntington

631.423.2999 Anton Community Newspapers

Fall/Winter Dining Guide 2012-2013 • 31


88054

32 • Fall/Winter Dining Guide 2012-2013

Anton Community Newspapers


HAPPY HOLIDAYS from Japanese • French Fusion & Thai

Let us Cater your Holiday Parties (Channukah, Christmas, New Year’s)

HOLIDAY SPECIAL THE PERFECT HOLIDAY GIFT Purchase a $100 Gift Certificate and receive a

FREE $20 Gift Certificate for yourself NOW TAKING RESERVATIONS FOR CHRISTMAS EVE, CHRISTMAS DAY AND NEW YEAR’S

Christmas/New Year’s Eve Dine with us and receive a FREE BOTTLE of WINE to go Open Christmas Day at 5p.m. Closed New Year’s Day.

OPEN 7 DAYS • FREE DELIVERY • GLUTEN FREE

Call 516-829-8200 for Reservations View Our Complete Menu at www.laverneofgreatneck.com Anton Community Newspapers

88728

9 Cutter Mill Road • Great Neck

Fall/Winter Dining Guide 2012-2013 • 33


A Nice Dinner Served With A Side Of Faith Telecare Show Spreads Faith Through Cooking By Ronald Scaglia rscaglia@antonnews.com

C

elebrity chef Lidia Bastianich placed pasta into a rapidly boiling pot of water. This immediately caused an explosion, which took out the lights and the electricity on the set of Real Food, a cooking show that airs on Telecare (Cablevision Channel 29, Verizon Fios Channel 296). The host of the show, Monsignor Jim Vlaun recalls that story with a chuckle. “I had to realize that celebrities are normal,” he says. Bastianich is one of many celebrities who have appeared on the show with Msgr. Vlaun. Now in it’s sixth season, the show has also featured Rosanna Scotto, host of Fox 5’s Good Day New York, former Mets pitcher John Franco, Charles Wang and other local chefs renowned for their cooking ability. “They’re spreading their faith through their work,” says Msgr. Vlaun. Spreading his faith is what inspired the monsignor to create the cooking show. Telecare primarily airs faith-

Monsignor Vlaun on the set of his show with Rosanna Scotto, host of Fox 5’s Good Day New York, and Marion Scotto.

based programming, but Msgr. Vlaun, who is the president and CEO of the station, felt that by offering something different, it might bring interest to other Telecare shows. As he points out, sometimes the show airs during the late night or early morning hours and offers a viable alternative to other programming at the time, such as infomercials. “Then they might stay for the mass or the rosary,” he comments, while also adding that there is a natural connection between cooking and his faith. “The mass is centered around a meal.” Monsignor Vlaun’s interest in cooking goes back to when he was growing up. His family would gather together on Sundays. As the rest of the family would spread out into other activities, he would sit with his grandmother as she prepared the dinner. She would tell him stories of living through the depression or how his father proposed to his mother, and the future monsignor would be fascinated. Preparing the family din-

Lidia Bastianich cooks up some pasta with Monsignor Vlaun.

34 • Fall/Winter Dining Guide 2012-2013

ner soon became a fun experience, a strong connection to his grandmother and an interest would be sparked. Just as sharing a meal together was so important to Msgr. Vlaun’s family, he wants other families to share a similar experience, which was another reason for his creating the cooking show. He commented that in today’s busy society, with kids involved in so many activities such as sports, families are too busy to share a meal together and often communicate through technology. It’s not that he is against technology. It’s that he wants families to enjoy dinner together and have that rewarding experience of actually talking to each other while everything else is put aside for an hour or so. “Technology is good too,” he comments. “It keeps people connected who are far away.” So what is Msgr. Vlaun likely to be cooking if he is preparing a dinner for himself or a few of his friends and family? He says it would probably be something simple such as chicken cooked in an oven with roasted potatoes. As for some of his other favorite foods, his faith influences his culinary tastes. “I like beans and rice,” the monsignor remarked. “Simple things as God gave them to us.” In keeping with that theme, he also says that he much prefers fresh vegetables to those that are flash frozen. Pasta is another one of his favorite dishes. The monsignor says that preparing pasta is simple and economical way for a chef to prepare something special for family members or honored guests. “You can buy a jar of sauce or, for less money, you can make your own sauce and give a little bit of yourself,” Msgr. Vlaun stated. Of course, when preparing the pasta, be careful when placing it into a pit of boiling water.

Anton Community Newspapers


Louie’s Manhasset Restaurant

A Family Restaurant with a warm Friendly Environment Fresh homemade cooking like your Grandmother’s. We will make anything you want on and off the menu, just ask.

Catering Specials Waitress Service Available

Appetizers Fried Calamari Spanakopita Greek spinach and Feta Pie Tyropita Greek Cheese Pie Tomato/ Fresh Mozzarella and Roasted Red Pepper Crab cakes

1/2 Tray Full Tray $50 $80 $55 $90 $45

$80

$45

$75

Market Price

Assorted Wraps and Sandwiches • Turkey or Roast Beef with bacon, lettuce, tomato, Swiss cheese • Classic wrap with sautéed mushrooms, onions and mozzarella *Greek Caesar Veggie BBQ

Tuna Chicken Salad Crab Salad *Shrimp Salad

AND MUCH MORE

Brunch Breakfast wraps Any type or an assortment

$7.00

GREEK SPECIALTIES ITALIAN SPECIALTIES PASTA & SEAFOOD

Sit back, relax and allow us to do the cooking so you can enjoy family, friends and all the festivities of your special day.

339 Plandome Road Manhasset, New York 11030 • Mon - Sat: 4am - 9pm | Sun: 5am - 3 pm Phone: 516-627-0022 • fax 516-627-2713

Anton Community Newspapers

87178

All food is specially prepared for you to pick up, set up, warm up and serve with ease.

Fall/Winter Dining Guide 2012-2013 • 35


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

Red Head Roll . . . . . . . . . . . . . . . . . . . . . . . . 12

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

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

TEMPURA & KATSU

Eel, avocado topped with kani, mayo, caviar & crunchy

Eric-San Roll . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Breaded pork cutlet

Marie Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Spicy tuna with crunchy, cucumber topped with tuna & black caviar 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 & Sashimi (For Two) . . . . . . . . . . . . 45

Chicken & Vegetable Tempura . . . . . . . . 15 Vegetable Tempura . . . . . . . . . . . . . . . . . . 12 Shrimp & Vegetable Tempura. . . . . . . . . 17 Chicken & Shrimp Tempura . . . . . . . . . . . 18 Tonkatsu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Lobster tempura, avocado, lettuce, mayo & caviar

Mona Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Order Online SushiYaGC.com

Sushi & Shashimi Combo . . . . . . . . . . . . . 24 10 pieces of sashimi, 4 pieces of sushi, 1 tuna roll.

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)

36 • Fall/Winter Dining Guide 2012-2013

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.

88056

SUSHI YA SPECIAL ROLLS Andy Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Anton Community Newspapers


MENU SPECIALS Served Daily til 4 P.M.

PIZZA AND SO MUCH MORE... • PIZZA • HEROS • PASTA • ENTREES • GOURMET PIZZA • INDIVIDUAL PIZZAS

1 OFF

$ 00

ANY ENTREE

ANY LARGE PIE

Not to be combined with any other offers. Expires 4/30/13.

Not to be combined with any other offers. Expires 4/30/13.

$ 00

1 OFF

$ 00

$ 00

ANY ORDER OF $30 OR MORE

ANY ORDER OF $30 OR MORE

Not to be combined with any other offers. Expires 4/30/13.

Not to be combined with any other offers. Expires 4/30/13.

10% OFF

10% OFF

ANY CATERING ORDER OF $100 OR MORE

ANY CATERING ORDER OF $100 OR MORE

Not to be combined with any other offers. Expires 4/30/13.

Not to be combined with any other offers. Expires 4/30/13.

3 OFF

3 OFF

We Specialize in Catering for All Occasions Ask for Our Catering Menu 96 Mineola Avenue, Roslyn Heights P 516-621-1400 F 516-621-1509 www.Attiliospizza.com Anton Community Newspapers

88803

Fall/Winter Dining Guide 2012-2013 • 37


Suggested Wine And Cheese Pairings

H

ot dogs and baseball, popcorn and movies, and cheeseburgers and French fries are examples of items that go well together. Another common pairing is wine and cheese. However, to fully enjoy this combination, it’s important to match up a wine with a cheese that well complements it. Below is a list of wine and cheese pairings, courtesy of Stew Leonard’s Wines. According to Stew Leonard’s Wines, what grows together goes together and, as a general rule, creamy cheeses should be paired with tannic wines and saltier cheese with sweeter wines. Below is some wine and cheese pairings from Stew Leonard’s Wines.

Cheese: Mozzarella Characteristics: Fresh, creamy and mild Suggested Wines: Sangiovese, Prosecco, Chianti, Pinot Noir

Cheese: Goat Cheese/Chevre Characteristics: Ranges from soft & creamy to dry and semi-firm Suggested Wines: Sancerre, Chenin Blanc, Rose, Pinot Noir

Cheese: Cheddar Characteristics: Molded, pressed and aged Suggested Wines: Pinot Grigio, Sauvignon Blanc, Shiraz, Port Cheese: Parmesan Reggiano Characteristics: Hard and granular Suggested Wines: Prosecco, Chianti, Bunello di Montalcino, Amarone

DINING GUIDE Published by Anton Community Newspapers 132 E. Second St., Mineola, NY 11501 516-747-8282 • www.antonnews.com

38 • Fall/Winter Dining Guide 2012-2013

Angela Susan Anton Publisher

Cary Seaman Managing Editor

Michael Castonguay President & COO

Ron Scaglia Special Sections Editor

Frank A. Virga Executive Vice President Sales & Operations

Iris Picone Classified Manager

Lisa Schiavone Director of Production

Lucia D’Onofrio Page Designer

Anton Community Newspapers


PORT WASHINGTON

Italian & Seafood Restaurant

Book Your Holiday Party Now! Our catering manager and chef will create an unforgettable special occasion for you and your guests, in one of our four party rooms, all with a water view.

Ring In 2013 At Marino’s On The Bay Starting at 9pm • Reservations Required $ 89 Entertainment by DJ Excalibur • Special 5-Course Menu p.p. Champagne throughout the Evening. $8 Cocktails/Wine

+

Tax & Gratuity

LADIES NIGHT

STEAK & LOBSTER NIGHT

EVERY THURSDAY

(Prime & Angus Steak - 2lb. & 3lb. Lobster)

EVERY WEDNESDAY 5:00-9:00pm

6:00-9:00pm Special Menu & Drink Specials

15% OFF Dinner Check Wednesday - Thursday Expires 12/20/12 • Not combinable

“Happy Hour” on the Bay Mon - Fri 4-7pm at the Bar • Great Drink Specials and Specially Priced Bar Food Menu!

We Serve Sunday Brunch! 10:30 am to 2:30 pm • $19 50 per person

LIVE ENTERTAINMENT - Featuring Guitarist Mark Stenga Daily Fresh Fish Specials • In-house Baked Breads and Desserts Closed Mon. & Tues. Until Feb 4th. Open Wed. - Sun. for Lunch & Dinner

Private Party Rooms Available • Accessible by Water Taxi

NOW TAKING RESERVATIONS FOR HOLIDAY PARTIES!

At the Brewer Capri Marina Anton Community Newspapers

89044

45 Orchard Beach Boulevard, Port Washington, NY 11050 Phone: 516.883.5600 • www.marinosonthebay.com Fall/Winter Dining Guide 2012-2013 • 39


AUTHENTIC LOUISIANA COOKIN’ IN MINEOLA! Biscuits & Barbeque is owned by Joan Gallo (Mineola Resident) and Tom Sullivan (NYC) who also own The Delta Grill restaurant in Manhattan for almost 15 years. Delta Grill is a Louisiana-style restaurant and the executive chef is Bobby Bouyer, who is a native of Louisiana. Chef Bobby is also the chef at Biscuits & Barbeque, so although Biscuits is a Southern BBQ restaurant, there are many traditional Louisiana Cajun and Creole items on Biscuits’ menu.

ALL RUBS & SAUCES HOMEMADE! EVERYTHING IS SMOKED IN HOUSE! FRESH BISCUITS BAKED DAILY! DELICIOUS HOUSE MADE DESSERTS DESSERTS!! WE SERVE GENUINE ALLIGATOR! PO’ BOYS! BOYS! GRITS! RED BEANS & RICE! CALL FOR DAILY SPECIALS! EAT IN/TAKE OUT Hours: Mon. - Fri. 11am - 9pm • Sat. 9am - 9pm

BISCUITS & BARBEQUE 106 EAST SECOND STREET, MINEOLA (Just 2 blocks East of Roslyn Road)

516-493-9797 88436

40 • Fall/Winter Dining Guide 2012-2013

Anton Community Newspapers


HOSTAHOLIDAYPARTYTHAT´S

MERRY BRIGHT AND AND

LUNCH DINNER HOLIDAY PARTY CATERING ON OFF PREMISE Call Us for Christmas Eve Reservations ANDabout our New Year’s Eve Party Bring Mitch & Toni’s home for the holiday’s... or meet at our place to celebrate

RISE SHINE S U N D A Y

BRUNCH

88545

Anton Community Newspapers

Fall/Winter Dining Guide 2012-2013 • 41


®

EST. 1950 “Every Kind Of The Very Best Chicken In The World...& So Much More!!!

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

MEATS

FRESH SALADS CHICKEN SALAD ASK HEALTH SALAD OUR D ABOUT POTATO SALAD EL 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

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

® 89019

42 • Fall/Winter Dining Guide 2012-2013

Anton Community Newspapers


FEATURING THE BAND ALIVE-N-KICKING AND IN-THE-MIX DJ Unlimited Liquor Throughout Evening Cocktail Hour Including: ~ Hot and Cold Buffet ~ Shrimp Cocktail ~ Whole Filet Mignon ~ Assorted Pastries with Chocolate Covered Strawberries and Coffee on Your Table ~ Champagne Toast at Midnight ~ Party Favors Galore!

8:30PM - 2:00AM

Only

$

125

Per Person Including Tax

~

BUFFET DINNER DJ PACKAGE ~ ULTIMATE SOUNDS DJ ~ Open Bar ~ Buffet Dinner ~ Champagne Toast ~ Continental Breakfast

9:30PM - 2:30AM

Only $85 Per Person Including Tax

Glenwood Road & Scudders Lane Roslyn Harbor, New York

www.swanclub.com For Reservations Call:

516.621.7600 TODAY

87805

OPEN FOR LUNCH MONDAY-FRIDAY 12:00-3:00PM Anton Community Newspapers

Fall/Winter Dining Guide 2012-2013 • 43


THE MEAT HOUSE IS HERE! THE GIFT OF

MEAT IS THE

Perfect

TREAT

Your Neighborhood Butcher & Marketplace

COME SEE OUR NEW RESTAURANT STYLE MENU DELIVERY • CALL AHEAD • PICK UP THE MEAT HOUSE Welcomes

SL AVIN FINE FOODS & FRESH SEAFOOD MARKET A WEEK • 10 AM - 7 PM Information about The Meat House, visit www.TheMeatHouse.com • On Facebook - www.Facebook.com/TheMeatHouseRoslyn

1085 Northern Blvd., Roslyn, New York 11576 (516) 307-9880 Neighborhood Butcher & Grocer 44 • Fall/Winter Dining Guide 2012-2013

TheMeatHouse Blog.com

88558

Anton Community Newspapers

Dining Guide 1  
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