dining guide may 2012

DININGDININGSPRING 2012

1191 Northern Boulevard, Manhasset, NY 11030Tel: 516.365.9898 • 516.365.4630 Fax: 516.365.8813

www.PearlEastNY.com

The Best of Chinese & Japanese Cuisine

A N T O N C O M M U N I T Y N E W S P A P E R S

http://www.PearlEastNY.com

81998

Anton Community Newspapers Dining Guide 2012 • 3

Dining Guide May 2012:Layout 1 5/11/12 5:40 PM

4 • Dining Guide 2012 Anton Community Newspapers

DININGSPRING

Antonino’s Italian Restaurant 997 Northern BoulevardManhasset, New York 11576(516) 627-0660 Italian

Attilio’s96 Mineola AvenueRoslyn Heights, New York 11576(516) 621-1400 Italian

Bar Frites400 Wheatley PlazaGreenvale, New York 11545(516) 484-7500 French Urban Bistro

Bollinger’s Family Restaurant282 Main StreetFarmingdale, New York 11735(516) 501-4990 American

Brown Box Café100 Main StreetMineola, New York 11501(516) 493-9090 Gourmet Café

Buongusto Pie Sanos2330 Hempstead TurnpikeEast Meadow, New York 11554(516) 796-2500 Italian & Pizzeria

Calageros919 Franklin AvenueGarden City, New York 11530(516) 294-2922 Italian Caprio’s The Brick Oven Pizza & Restaurant691 Hempstead TurnpikeFranklin Square, New York 11010(516) 505-1604 Italian

Chicken Kebab Restaurant92 Mineola AvenueRoslyn Heights, New York 11577(516) 621-6828 Mediterranean Flair Churrasqueira Bairrada Rodizio144 Jericho TurnpikeMineola, New York 11501(516) 739-3856 Portuguese

Churrasqueira Brasa Rodizio100 Herricks RoadMineola, New York 11501(516) 280-8000 Portuguese Cipollini2110C Northern BoulevardManhasset, New York 11030(516) 627-7172 Italian

Cugini Pizzeria & Restaurant432 Jericho TurnpikeMineola, New York 11501(516) 248-7770(516) 248-7773 Italian

Davenport Press70 Main StreetMineola, New York 11501(516) 248-8300 American Traditional

DiMaggio’s Restaurant706 Port Washington BoulevardPort Washington, New York 11050(516) 944-6363 Continental Eddie’s Pizza2048 Hillside AvenueNew Hyde Park, New York 11040(516) 354-9780 Italian Frank’s Steaks4 Jericho TurnpikeJericho, New York 11753(516) 338-4595 Steak House Garden City Pizza670 Franklin AvenueGarden City, New York 11530(516) 294-2929 Italian Grace’s Marketplace East81 Glen Cove RoadGreenvale, New York 11548(516) 621-5100 Premier Gourmet Retailer Greek Corner165 Voice RoadCarle Place, New York 11514(516) 280-2778 281 Franklin Avenue

Franklin Square, New York 11010(516) 326-0300 Greek Iavarone Bros.1538 Union TurnpikeLake Success, New York 11040(516) 488-5600 Gourmet Marketwww.ibfoods.com for our other locations Inn at New Hyde Park214 Jericho TurnpikeNew Hyde Park, New York 11040(516) 354-7797 German/American Jo Jo Apples149 Glen StreetGlen Cove, New York 11542(516) 277-2023 American Bistro K. Pacho1270 Union TurnpikeNew Hyde Park, New York 11040(516) 358-2222 Mexican Grille La Motta’s Waterside RestaurantManhasset Bay Marina10 Matinecock AvenuePort Washington, New York 11050(516) 944-7900 American New

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http://www.ibfoods.com


DIRECTORYLa Piccola Liguria Ristorante47 Shore RoadPort Washington, New York 11030(516) 767-6490 Italian Laverne of Great Neck9 Cuttermill RoadGreat Neck, New York 11020(516) 829-8200 Asian Fusion Majors Steakhouse284 East Meadow AvenueEast Meadow, New York 11554(516) 794-6600 8289 Jericho Turnpike

Woodbury, New York 11797(516) 367-7300 Steakhouse Mineola Diner138 Jericho TurnpikeMineola, New York 11501(516) 877-1370 American/Greek Mirelle’s170 Post AvenueWestbury, New York 11590(516) 338-4933 Continental Restaurant & Catering Mitch & Toni’s875 Willis AvenueAlbertson, New York 11507(516) 741-7940 Classic American Bistro Molly Downs607 Willis AvenueWilliston Park, New York 11596(516) 385-2324 American Morrell of WoodburyWoodbury Jewish Center200 South Woods RoadWoodbury, New York 11797(516) 364-2000 Kosher Caterer Mother Kellys of Syosset575 Underhill BoulevardSyosset, New York 11797(516) 802-0333 Italian Cafe www.motherkellysli.com Park City Diner101 Herricks RoadGarden City Park, New York 11040(516) 747-9323 Diner Pearl East1191 Northern BoulevardManhasset, New York 11030(516) 365-9898 Chinese Restaurant

Pirandello Ristorante36 Lincoln AvenueRoslyn Heights, New York 11577(516) 625-6688 Italian Pisces I Seafood Restaurant271-02 Union TurnpikeNew Hyde Park, New York 11040(516) 354-3230(718) 347-8052 Seafood Poultry Mart33 Middle Neck RoadGreat Neck, New York 11020(516) 487-7150 Chicken, Assorted Salads, and more … Take Out Sakaya1162 Willis AvenueAlbertson, New York 11507(516) 621-1887 Japanese Seasons 52Located at Roosevelt Field Mall630 Old Country RoadGarden City, New York 11530(516) 248-5252 Fresh Grill & Wine bar Sempre Famewww.semprefame.com(516) 967-9895 Gourmet Italian BBQ Shakers267 Mineola BoulevardMineola, New York 11501(516) 294-0441 Sports Bar & Grill Sushi Ya949 Franklin AvenueGarden City, New York 11530(516) 873-8818 Japanese The Brass Rail107 Forest AvenueLocust Valley, New York 11560(516) 723-9103 American The Greek Place2144 Jericho TurnpikeGarden City Park, New York 11040(516) 673-4545 Greek Toku2014 Northern BoulevardManhasset, New York 11030(516) 627-TOKU Asian Umberto’s737 West Jericho TurnpikeHuntington, New York 11743(631) 423-2999 Italian

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http://www.motherkellysli.com

http://www.semprefame.com


82013



1162 Willis AvenueAlbertson, 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 PMSAT. 1 PM - 11 PM SUN. 1 PM - 10 PM

8080

9

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.

Prix Fixe menu options featuring our sophisticated signature dishes, made with only the freshest

ingredients, can be customized to fi t 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


http://www.sakayalongisland.com


Open 7 Days a Week for Lunch & DinnerSunday Brunch 11am-3 pm • Off Premise Catering

107 Forest Avenue • Locust Valley, NY 11749516-723-9103 80

803

Bar Menu -6-Cocktail Franks • Deviled Egg / CaviarGuacamole & Chips • Barbequed RibsFried Oysters • Short Rib Quesadilla

Buffalo Wings • Baked Little Neck Clams

Soups -7-Lobster Bisque • French Onion

Salads -8-Mixed Green Salad

Steakhouse Iceberg Wedge SaladEndive Salad

Baby Romaine CaesarTri-Color Salad

Chilled SeafoodBlue Point Oysters -12-Little Neck Clams -8-Shrimp Cocktail -15-

Small Plates -12-Grilled Mediterranean Octopus

Tuna TartarSpicy Rock Shrimp

Steamed Mussels (Thai, spicy tomato, or Bianco)Cajun Seared ShrimpDuck Confit Gyozas

Crispy Calamari / spicy tomato sauce

Sandwiches -15- (served with shoestring fries and slaw)

Shrimp and Oyster Po BoyJalapeno Cheddar BurgerSirloin Burger Au Poivre

Cubano • Grilled Chicken Club The Gardener • French Dip

DinnersLinguine and Clam Sauce -18-

Little necks, baby spinach, plum tomatoCapellini with Shrimp and Lobster -25-

Mussels, Chardonnay, garlic and parsley brothGrilled Scottish Salmon -20-

Truffle white bean purée, broccoli rabe, green olive nage Fish and Chips -17-

Crisp cod fillet, fennel, shoestring friesTuna Steak au Poivre -28-

Peppercorn crust, spinach and shiitakes, onion ringsGrilled Bronzino -25-

Diced potatoes, broccoli rabe, lemon brothBlackened Mahi Mahi -23-

Mashed sweet potatoes, caramelized fennel, escaroleRoast Organic Chicken -19-Mushroom risotto and escaroleGrilled Chicken Paillard -17-

Toasted orzo, broccoli rabe, lemon and capersGrilled Pork Chop -19-

Mashed potatoes, escarole, cherry pepper vinegar sauceSeared Long Island Duck Breast -27-

Brussel sprouts, sweet potato gnocchi, vanilla cider reductionSteak Frites -27-

Garlic green beans, shoestring fries, peppercorn sauceGrilled Skirt Steak -20-

Blue cheese mashed potatoes, grilled asparagusGrilled Filet Mignon -32-

Creamed spinach, mushrooms, steak fries

Sides -6-Shoestring Fries • Truffle Mashed PotatoesMacaroni and Cheese • Grilled VegetablesGarlic Green Beans • Mushroom Risotto

Sautéed Spinach and Shiitake Mushrooms Sautéed Broccoli Rabe

Vidalia Onion Rings • Brussel SproutsSPECIALS

Monday - Country Meatloaf -13-

Tuesday - Lasagna and Garlic Bread -13-

Wednesday - Coq au Vin -15-

Thursday - Chicken Parmesan -15-

Friday - Sole Meuniere -19-

Saturday - Chateaubriand -25-

Sunday - Roast Beef & Yorkshire Pudding -19-



CATERING FOR ALL OCCASIONSCATERING FOR ALL OCCASIONSCatering can be tailored to events of any size or budget. We offer a wide variety of menus & planning 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.services to ensure that your event will be enjoyable. Our staff will deliver & set up your affair.

OPEN 7 DAYS • LUNCH & DINNEROPEN 7 DAYS • LUNCH & DINNER

8174

5997 Northern Boulevard • Manhasset • NY 11030Tel: 516-627-0660 • Fax: 516-627-8459 • WWW.ANTONINOS.COM

It’s the perfect place to go for It’s the perfect place to go for the perfect lunch or dinner.the perfect lunch or dinner.

Prix Fixe DinnerPrix Fixe Dinner $$21219595 • • Prix Fixe LunchPrix Fixe Lunch $$15159595

3 Courses 3 Courses

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

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

Take 10% OFFDining In Only

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

Take $500 OFF$3500 or More


Take 10% OFFAny Purchase of $10000 or More




By Ronald Scaglia

There’s nothing like a seafoodmeal. There are so many deli-cious seafood options to

choose from for a light yet satisfyingdinner, that really hits the spot on awarm spring evening, This is especiallytrue on Long Island. Situated on theeastern seaboard has helped to con-tribute to the Island’s reputation for of-fering some of the finest seafood in theworld. And nutritionists advise thatthere are many healthy benefits to con-suming seafood.

“Fish contains omega-3 fatty acidswhich are shown to be heart healthyand lower the risk of heart disease,”says Nancy Copperman, MS, RD,CDN and director of public health ini-tiatives with North Shore Long IslandJewish Health System. She also addedthat fish “improves brain function, pre-venting Alzheimer’s and dementia,” Inaddition, she says that fish is low insaturated fat, is low in fat generally, is naturally low incalories and is a good source of protein. Therefore, she rec-ommends that everyone consume about 12 ounces of fishper week.

However, not all fish are created equally. Some fish arehigher in those beneficial omega-3s, while other fish containhigher levels of mercury. How a fish dinner is prepared alsogreatly influences how healthy it really is. So, here are somesuggestions on what to order and how to have it prepared sothat a fish entrée can be a satisfying and tasty dinner, whilealso being a healthy choice.

One thing to consider is the amount of mercury that dif-ferent varieties of seafood contain. Popular fish selectionsthat contain high levels of mercury, according to both theU.S. Food and Drug Administration (FDA) and Copper-man, are shark, swordfish, king mackerel and tilefish.Women who are nursing, pregnant, or who may becomepregnant should avoid these selections and others shouldlimit their consumption. Instead, the FDA recommendsshrimp, canned light tuna, salmon, pollock and catfish asseafood with low levels of mercury. In addition, Copper-man advises that anchovies, bluefish, herring, mackerel,salmon, sturgeon, sardines and lake trout are high in bene-ficial omega-3 fatty acids.

Copperman also suggests that diners be particular abouthow they ask their seafood to be prepared. She says the un-healthiest way to order seafood is deep-fried. No matterhow healthy a selection is, deep-frying adds fat and caloriesand the fat is most likely saturated.

“Avoid anything that’s fried,” she advises.Pan-fried entrees are slightly healthier than deep-fried se-

lections, according to Copperman. She says that pan-fryingis usually healthier than deep-frying because, most often,unsaturated fats are used as the cooking oils. However, thismethod will still increase the amount of calories.

A healthier option is broiling, but Copperman saysthere are still pitfalls. She cautions that fat is often addedwhen broiling fish. She specifically states that butterysauces are used to brown fish, therefore she recommendsthat diners question what sauces are used to preparebroiled seafood. However, Copperman advises thatbroiled fish without added fats is a very good choice nu-tritionally. She also recommends baking or poaching,again without added fats.

The sauces added to fish can be another diet pitfall. Evenif someone orders poached salmon with no added fats,slathering it in tartar or hollandaise sauce will add plenty ofextra fat and calories. Diners should inquire about anysauces that a restaurant adds to seafood and Copperman ad-vises that patrons request that any sauce be ordered on theside. She further recommends that when applying sauce,diners dip their fork into the sauce and then pick up a pieceof fish rather than just covering the whole dinner in sauce.This way, the flavor will still be added, yet the amount of fatand calories will be far less because less sauce is being con-sumed.

And even though fish is low in calories and fat, dinersshould still be careful about portion size. A standard rec-ommendation when enjoying lean protein is to have a piecethat is equal to the size of a deck of cards. Because fish isgenerally lower in fat and calories, Copperman says thatportion sizes can be larger – about a deck of cards plus anadditional quarter. However, many restaurants tend to servelarger portions, which are sometimes twice this amount.Therefore, she suggests that if portions are too large, dinerstake some of it home for a second meal to be enjoyed at an-other time.

Salmon – in particular wild salmon – is high in omega-3 fatty acids.

Shrimp is another tasty and healthy seafood choice.

Seafood Options For A Delicious And Healthy Meal



Open 7 Days a Week for Lunch & Dinner

516.627.7172 · cipollinirestaurant.com

SALUMERIAAn Assortment of Italian Cured Meats, Cheeses & Olives

Piccola 18.50 / Grande 29.95

INSALATEZuppa del Giorno P/A

Tuscan Tomato Soup 7.00

Insalata Mista 7.50

Caesar Salad 10.50

Arugula, Cherry Tomato & Parmigiano 11.50

Cucumber, Tomato & Corn Salad 12.00

Insalata Greca 14.00

Hearts of Palm & Avocado Salad 15.00

Mozzarella di Bufala with Tomato 15.50

Beef Carpaccio 16.50

Seafood Salad 16.50

Grilled Calamari & Arugula Salad 19.00

Lobster Salad P/A

ANTIPASTIZucchini Fritti 9.00

Tzatziki Mild Garlic, Cucumber & Yogurt Dip 9.00

Grilled Vegetables 9.50

Artichoke Fritti 11.00

Clams Oreganata 12.50

Calamari alla Griglia 12.50

Wild Mushroom Salad 12.50

Fritto Misto Calamari, Shrimp & Zucchini 14.00

Mussels Amatriciana 14.50

Tartare di Tonno 15.50

Antipasto Classico Mozzarella di Bufala, 19.50

Prosciutto, Roasted Peppers & Tomato

Grilled Baby Octopus 21.50

PIZZAFROM OUR WOOD BURNING OVEN

Margherita 15.50

Veggie Rustica 16.00

Funghi 16.50

Sausage, Roasted Peppers & Garlic 17.00

Fontina, Arugula & Prosciutto 18.00

Quattro Stagioni 18.00

Artichoke, Olives, Prosciutto & Mushrooms

Robiola with Truffle Oil 20.50

CONTORNIBroccoli Rabe

Sautéed Spinach

String Beans

Roasted Potatoes

7.50

PASTABucatini Pomodoro 16.00

Penne alla “Cipollini” 16.50

Spaghetti alla Carbonara 17.00

Orecchiette with Sausage & Broccoli Rabe 18.00

Linguine alle Vongole 19.00

Butternut Squash Ravioli with Brown Butter Sage 19.50

Pappardelle with Veal Ragu 20.50

Capellini con Frutti di Mare 24.50

Tagliolini with Lobster & Spicy Tomato Sauce P/A

Risotto del Giorno P/A

POLLOChicken Paillard 19.50

Chicken Parmigiana 20.50

Chicken al Mattone, roasted under a brick 22.00

Chicken Scarpariello 24.00

with Sausage, Peppers & Onions

PESCEPan Seared Salmon 25.00

with Broccoli Rabe & Cannellini Beans

Tuna Steak 28.00

with Potatoes, Tomatoes, Capers and Olive Oil

Sautéed Prawns 29.00

with Corn, Roasted Tomatoes & Spinach

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 34.00

Grilled Lobster

with Lemon and Extra Virgin Olive Oil P/A

CARNEVeal Scaloppine Piccata, Marsala or Francese 25.50

Veal Milanese 37.00

Filet Mignon 38.00

Veal Chop 39.00

Lamb Chops 44.50

PANINICiabatta with Grilled Chicken, Fresh Mozzarella, 12.50

Roasted Peppers & Arugula

Ciabatta with Turkey, Brie and Pancetta 12.50

Ciabatta with Prosciutto, Fresh Mozzarella, 15.00

Tomato & Fresh Basil

Cipollini Burger 15.00

with French Fries, Onions and Tomato

81754



516.484.7500WHEATLEY PLAZA BARFRITES.COM

ONION SOUP GRATINEE 9.00HOUSEMADE CHICKEN NOODLE SOUP 6.50 SOUP DU JOUR P/A

ESCARGOTS garlic, parsley, butter 12.00 GRILLED CALAMARI olive oil, lemon, herbs 12.50FRIED CALAMARI lemon garlic aioli, marinara 12.50WOK HAY FROG LEGS 12.50boneless wok seared, yellow chives, shoaxing wine

MACARONI GRATIN 12.50cavatapi pasta, ham, mornay sauce, emmental, gruyère

BAJA FISH TACO 14.00blackened seabass, mango, cilantro and sriracha mayo

SEARED TUNA sweet & sour black bean sauce 15.00JUMBO LUMP CRAB CAKE 16.50

choose a sauce: tomato / leeks pernod / Thai coconut

HALF 12.00 / FULL 21.00 served with frites

TRIO OF CROSTINI 9.50tomato basil / cucumber dill / ricotta truffle honey

VIETNAMESE SUMMER ROLLS 12.00CHICKEN LIVER & FOIE GRAS MOUSSE 12.50red onion marmalade

BEEF CARPACCIO pepper crusted, 12.95arugula, tomato, shaved parmesan

YELLOW FIN TUNA TARTARE 15.00white soy, avocado cream

FLUKE CRUDO jalapenos, shiitake, yuzu ponzu 15.00STEAK TARTARE 15.00 / 24.00hand cut filet mignon, served the classic style

MIXED BABY GREENS tomato, cucumber, 7.50carrots, mustard lemon vinaigrette add goat cheese 9.50FRISÉE AUX LARDONS SALAD 10.50soft poached egg, croutons, herbs, oil & vinegar

CAESAR SALAD 10.50romaine hearts, croutons, classic dressing

ROQUETTE POMEGRANATE 11.00baby arugula, pomegranate seeds, Asian pear,bleu cheese, balsamic vinaigrette

ICEBERG WEDGE tomato, bacon lardon, 12.00creamy maytag bleu cheese dressing

APPLE PEAR SALAD 12.00mixed greens, d’anjou pear, granny smith apple,truffle pecorino, walnuts, pear vinaigrette

BEET SALAD red and gold beets, asparagus, 12.50haricot verts, baby arugula, candied walnuts,avocado, boucheron cheese, cabernet vinaigrette

GREEK SALAD Romaine, tomato, cucumber, onion, 12.50red & yellow peppers, olives, feta cheese, red wine vinaigrette

CHINESE CHICKEN SALAD napa cabbage, 16.50red cabbage, snow peas, peanuts, carrot, cilantro,Thai basil, crispy wonton, sesame ginger dressing

BUNLESS BURGER OVER SALAD 16.50mixed greens, tomato, cucumber, red onion,haricot verts, avocado, balsamic vinaigrette

GOTHAM SALAD 17.50 roasted chicken, ham, bacon, tomato, beet, egg,baby greens, gruyère, white balsamic vinaigrette

GRILLED CALAMARI SALAD butter lettuce, 19.00frisée, watercress, radicchio, lemon mustard vinaigrette

JUMBO LUMP CRAB SALAD tomato, avocado, 19.00corn, red onion, roasted red peppers, citrus vinaigrette

SALAD NICOISE seared tuna, baby field greens, 19.50fingerling potatoes, roasted peppers, haricot verts,nicoise olives, tomato, egg, cabernet vinaigrette

served with green salad

HAM & CHEESE CREPE 12.00BEEF SHORTRIB CREPE 14.00CLASSIC QUICHE LORRAINE 12.00MUSHROOM QUICHE 12.50

served with pomme frites

HAMBURGER / CHEESEBURGER 14.00/15.00signature house blend, brioche bun

CROQUE MONSIEUR 14.00berkshire ham, gruyère, mornay sauce

CROQUE MADAME fried egg 15.00GRILLED CHICKEN CLUB 14.00triple decker toasted brioche, avocado, bacon, lettuce,tomato, red onion, sweet garlic mayo

SLICED STEAK SANDWICH 16.50sautéed onion, gruyère

GRILLED CHEESE & MUSHROOM 12.50gruyère, shitake & cremini mushrooms, country bread

FRENCH DIP prime roast beef, baguette, mayo, au jus 15.50TUNA BLT seared yellowfin, bacon, lettuce, tomato, 17.00avocado, sweet garlic aioli served with pomme frites

MINI BURGERS / CHEESEBURGERS 12.50/14.00signature house blend, potato bun

SHORT RIBS 14.00 sweet slaw, pickled red onion, potato bun

ASIAN SALMON BURGERS 15.00hand cut, arugula, wasabi aioli, brioche bun

PETITE FILET MIGNON 19.00lettuce, tomato, garlic aioli, onion roll

OPEN EVERYDAYLUNCH · DINNER · WEEKEND BRUNCH

CHOICE OF APPETIZERSOUP (onion Soup 3.00 suppl.)

MIX BABY GREENS SALADASIAN DUCK FRISÉE SALAD

WATERMELON & TOMATO SALADMUSSELS MEUNIERE

SMOKED SALMON with brioche

CHOICE OF ENTREECHICKEN MILANESE · HANGER STEAKMUSHROOM PASTA · SALMON CONFIT

or BRAISED SHORT RIBSCHOICE OF DESSERT

CHOCOLATE MOUSSE or ICE CREAM

TUNA SALAD PLATTER 17.50cous cous salad, summer fruit, hard boiled egg,avocado, olive oil & lemon

CAL: 394 / CARBS: 61 / PROTEIN: 50 / FAT: 22 / FIBER: 16

CHILLED LOBSTER SALAD 19.50avocado, frisée & bibb lettuce, red peppers, corn,Thai basil, celery, mustard vinaigrette


GRILLED BLACK BASS 21.50salad of warm spinach & arugula, red & yellowheirloom tomatoes, olive oil & lemon


HOT HORS D’OEUVRES

MUSSELS

COLD HORS D’OEUVRES

LES SALADES

SANDWICHES

CREPES & QUICHES

SLIDERS

SPA LUNCH

LUNCH PRIX FIXE $22

DAILY LUNCH SPECIAL $19.50BENTO BOX

served with soup (onion Soup 3.00 suppl.)

81757



MARGHERITA 12.50tomato, basil, house made mozzarella

PROVENÇALE roasted onions, peppers, 14.00olives, house made mozzarella, oven dried tomato

WILD MUSHROOM & FONTINA 14.00CÔTE D’AZUR 15.00caramelized onion, balsamic glazed figs, roquefort

ROBIOLA truffle oil 16.50

TOMATE CLASSIC spaghetti, tomato, basil, garlic 14.50VEGETABLE NOVILLE 15.50tagliatelle, tomatoes, mushroom, asparagus, garlic

WILD MUSHROOM linguine, spinach, tomato 17.00PAPPARDELLE BOLOGNESE 18.00six hour braise of veal, pork, beef

OPEN SHRIMP RAVIOLI 18.75shellfish broth, herb butter

GRILLED CHICKEN PAILLARD 18.50frisée, mache, roasted tomato, shaved parmesan

CRISPY FRIED BABY CHICKEN pomme frites 19.00POULET FROMAGE breaded chicken cutlet, 19.50tomato sauce, mozzarella, gruyère, haricot verts

PAN-ROASTED ORGANIC CHICKEN 23.00spinach, pomme puree

ORGANIC LONG ISLAND DUCK 27.00 seared breast, leg confit, baby bok choy, duck jus

all fish can be simply prepared with lemon and olive oil

FISH & FRITES crispy cod, herb remoulade 18.50 BROOK TROUT “ALMONDINE” 23.00beurre noisette, almonds, haricot verts

PAN ROASTED SALMON 23.50cucumbers, shallot, red balsamic

GRILLED FILET OF BRANZINO 27.00baby arugula, radicchio, red onion

CARAMELIZED SEA SCALLOPS 28.00cauliflower, mushrooms, pine nuts, golden raisins

WHOLE CRISPY BLACK BASS CHINOIS 28.00julienne vegetables, Chinese sausage, soy ginger sauce

SEARED CHATHAM HALIBUT 29.00asparagus, royal trumpet mushrooms, beurre blanc

served with pomme frites & choice of one sauce: chimmichurri, peppercorn, Bordelaise, béarnaise, roquefort, maitre’d butter

HANGER STEAK 25.00PRIME SIRLOIN 34.00FILET MIGNON 36.50

OMELETTE DU JOUR pomme frites 15.00GRILLED VEGETABLES warm goat cheese 17.00CHICKEN BROCHETTE twin skewers, 19.50peppers, onions, zucchini, rice pilaf

BRASSERIE MEAT LOAF slow roasted 19.75beef, veal, pork, pomme puree, snap peas, carrots, gravy

PORK TENDERLOIN 21.00spatzle,crispy Brussels sprouts, calvados jus

SLICED FILET MIGNON 22.50caramelized onions, pomme frites

BRAISED SHORT RIBS pomme puree 24.50LAMB T-BONES spinach, lemon 29.50

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 6.00SWEET POTATO FRIES 6.50TRUFFLE FRITES 7.50

SPINACH / MUSHROOMS / BRUSSELS SPROUTS

BOK CHOY / RICE PILAF / HARICOT VERTS

POMME PUREE / ASPARAGUS / CARROTS 7.00

PIZZETTES

PASTA

POULTRY

FISH

STEAK FRITES

ENTREES

POMME FRITES

OYSTERS ½ doz P/ALITTLE NECK CLAMS ½ doz 10.00CHERRY STONE CLAMS ½ doz 10.00CRABMEAT COCKTAIL 18.00JUMBO SHRIMP COCKTAIL 16.00½ CHIX LOBSTER 18.00

PETIT 48.50GRAND 68.50ROYAL 98.50

MONDAY HALIBUT MILANESETUESDAY SAUTÉED SKATE

WEDNESDAY BRAISED LAMB SHANKTHURSDAY BOUILLABAISSE

FRIDAY 2 LB LOBSTERSATURDAY CÔTE DE BOEUF

SUNDAY COQ AU VIN

PLATEAUX DE FRUITS DE MAR

CHILLED SEAFOOD

DINNER PLATS DU JOUR

FROMAGE & CHARCUTERIEFLIGHTof THREE CHEESES 12.00FLIGHTof FIVE CHEESES 21.00SOPPRESSATA 10.50SAUCISSON SEC 10.50JAMON SERRANO 15.50SELECTION of THREE MEATS 14.50COUNTRY PÂTÉ 12.00SELECTION of MEATS & PÂTÉ 18.00

three assorted MEATS, three seasonal assorted CHEESESfruit & condiments / 27.00

FROMAGE & CHARCUTERIE BOARD

LE PANIER

ADD ONS

a basket of freshly baked BREADS & PASTRIES 14.00

BRUNCH ENTREESTWO ORGANIC EGGS any style, homefries 10.00EGGS BENEDICT poached eggs, ham, 15.00hollandaise on an english muffin, homefries

THREE EGG OMELETTE 15.00choice of three fillings: spinach,mushroom, fine herbs, ham, tomato, peppers, gruyère and cheddar, homefries

SMOKED SALMON BENEDICT 16.00poached eggs, smoked salmon, hollandaiseon an English muffin, homefries

STEAK & EGGS 18.007 oz strip steak, two eggs any style, homefries

½ GRAPEFRUIT 5.00STEEL CUT IRISH OATMEAL 8.00dried fruits and brown sugar

HOME MADE GRANOLA 12.00organic yogurt and fresh berries

VANILLA BELGIAN WAFFLE 13.00fresh berries, whipped cream

BUTTERMILK PANCAKES 13.00warm blueberry compote, maple syrup

FRENCH TOAST challah bread, 14.00sweet butter, fresh berries, warm maple syrup

SHORT RIB HASH 15.00choice of egg, spinach, potato, hollandaise sauce

SMOKED SALMON PLATE 16.00toasted bagel, classic accompaniments

HASH BROWNS 6.00HAM, BACON or SAUSAGE 6.00TWO ORGANIC EGGS 6.00

82525



� APPETIZERS �GARLIC BREAD 4.50OVEN BAKED ONION SOUP 5.50CHICKEN SOUP WITH ORZO 5.50JUMBO SHRIMP COCKTAIL COCKTAIL SAUCE 12.00FRIED CALAMARI MARINARA SAUCE 11.00PRINCE EDWARD ISLAND MUSSELS 15.95 CASINO, MARINARA OR FRA DIAVOLO

BAKED CLAMS 10.50 OREGANATA OR CASINO

WILLY’S FAMOUS WINGS 9.00CRUNCHY POPCORN SHRIMP CHIPOTLE MAYO 14.95BUTTERNUT SQUASH RAVIOLI BROWN BUTTER 11.50

� SALADS �ICEBERG WEDGE 6.50

TOMATO, APPLE WOOD BACON, CREAMY BLUE CHEESE

CLASSIC CAESAR 7.00GREEK SALAD 9.00 TOMATOES, RED ONION, CUCUMBER, FETA CHEESE

MAJORS SALAD 12.95SHRIMP, GREEN BEANS, TOMATO, AVOCADO,

ONIONS, HARDBOILED EGGS, APPLE WOOD BACON

WATERCRESS SALAD 9.95CRISPY BACON, AVOCADO, RED ONION,

HARDBOILED EGGS, CALAMATA OLIVES, CHICK PEAS, LEMON RED WINE VINEGAR

SPINACH SALAD 9.95 WALNUTS, FETA, BACON, ARTICHOKE HEARTS, RED ONION,

BACON VINAIGRETTE

� ENTREE SALADS �

TUNA TATAKI 15.95 MIXED GREENS, MANGO, AVOCADO, SOY VINAIGRETTE

GRILLED YELLOW FIN TUNA NICOISE 17.95 BEANS, HARD BOILED EGGS, CHERRY TOMATOES, BLACK OLIVES

GRILLED SALMON SALAD 14.95 GRILLED SQUASH, ASPARAGUS, ROASTED RED PEPPERS, BABY ARUGULA, PINE NUTS, KEY LIME VINAIGRETTE

TUSCAN GRILLED VEGETABLE SALAD 13.95 GRILLED SQUASH, ARTICHOKE HEARTS, CHERRY TOMATOES, HEARTS OF PALM, RADISH, CARROTS, BABY GREENS,

BALSAMIC SYRUP

ASIAN CHICKEN SALAD 15.50 NAPA CABBAGE, SNOW PEAS, PEANUTS, CARROTS, CILANTRO, THAI BASIL, CRISPY WONTON, SESAME DRESSING

CHICKEN PAILLARD 15.50TRICOLOR SALAD, WALNUT VINAIGRETTE

GRILLED SHRIMP 15.95ORZO PESTO, GRILLED VEGETABLES

CHOPPED COBB SALAD 12.50 CHICKEN, TOMATOES, RED ONION, BACON, BLEU CHEESE, CHEDDAR, EGGS, MIXED GREENS, BALSAMIC DRESSING

OMELETTE OF THE DAY 12.95SERVED WITH MIXED GREENS

� SLIDERS �SERVED WITH HAND CUT FRIES

SIRLOIN BURGERS 11.50MEATBALLS ARUGULA, FRESH MOZZARELLA 12.00BUFFALO CHICKEN MIXED GREENS, BLEU CHEESE 11.00SHORT RIB FRIED ONIONS 12.50APPLE WOOD B.L.T. 11.50

� STEAKS & CHOPS �DELMONICO RIBEYE CHOICE OF POTATO 16.95MARINATED SKIRT STEAK A LA STONE 14.95CHOPPED SIRLOIN 14.95 MUSHROOMS, CARAMELIZED ONIONS

PORK CHOP MILANESE 12.95TRI COLOR SALAD, WALNUT VINAIGRETTE

BAKED LEMON PEPPER CHICKEN 16.95 MASHED POTATOES

DANISH BABY BACKS 1/2 RACK 12.50NAPA SLAW FULL RACK 19.00

� SEAFOOD DISHES �FISH AND CHIPS 14.95 GUINNESS BATTERED, HAND CUT FRIES, MALT MAYO

BLACKENED BAJA FISH TACOS 16.95 MANGO, CILANTRO, SIRACHI MAYO

SEAFOOD LINGUINI 19.95 WHITE CLAM SAUCE, MARINARA, FRA DIAVOLO CLAMS, CALAMARI, MUSSELS, SHRIMP

SHRIMP SCAMPI CAPPELINI 15.95CHERRY TOMATO, FRESH SPINACH

MARKET FISH M/P SALMON, LEMON SOLE, YELLOW FIN TUNA, SHRIMP, LOBSTER TAILS, GRILLED OR BROILED, TARTAR SAUCE, POTATO

� ITALIAN SPECIALTIES �PAPPARDELLE BOLOGNESE 12.50 SPAGHETTI AND MEATBALLS 11.95 FRESH POMODORO, BASIL, RICOTTA CHEESE

ONE POUND BAKED ZITI 10.95 BAKED WITH MOZZARELLA, POMODORINO, RICOTTA

� SANDWICHES �MAJORS’ CLASSIC BURGER 9.50 NAPA SLAW, HAND CUT FRIES

GRILLED SALMON BURGER 12.95 LETTUCE, TOMATO, LEMON, TARO CHIPS

CUBAN SANDWICH 12.95 PULLED PORK, HAM, SWISS, YELLOW MUSTARD, GARLIC MAYO, SLICED PICKLES, TARO CHIPS

GRILLED SHRIMP BLT 15.95APPLE WOOD BACON, BABY GREENS, TOMATO, AVOCADO,SIRACHI SUNDRIED TOMATO MAYO

YELLOW FIN TUNA CLUB 15.95BACON, TOMATO, BABY GREENS, AVOCADO,

CILANTRO MAYO, SWEET POTATO FRIES

STEAK BAHN MI 15.95GRILLED SKIRT STEAK, PICKLED VEGGIES, PICKLED

JALAPENOS, CILANTRO, HOT HOUSE CUCUMBERS, RED ONION, GARLIC MAYO, TARO CHIPS

PRIME ROAST BEEF FRENCH DIP 15.00AU JUS, COLE SLAW, PICKLE

� SIDES FOR 2 �SWEET POTATO FRIES 5.50FRIED COMBO 6.50GARLIC MASHED POTATOES 5.50FRIED BRUSSEL SPROUTS 7.00CREAMED SPINACH 6.00CORN ON THE COB CHIPOTLE BUTTER 7.00BAKED POTATO 2.75 / LOADED 6.50FRIED PLANTAINS 6.00

� LUNCH MENU �

8289 JERICHO TPKE.

WOODBURY

5163677300

284 EAST MEADOW AVE.

EAST MEADOW

5167946600OPEN FOR LUNCH & DINNER 7 DAYS

MAJORSSTEAKHOUSE.COM81758



APPETIZERSEdamame 6.

Vegetable Tempura 9.

Vegetable Dumplings 11.

Crispy Rice, topped with spicy tuna 16.

Yellowtail, ponzu, jalapeño 18.

Spicy Tuna, wonton chips 14.

Lobster Taco 21.

Salmon Tartar 15.

Octopus Carpaccio, crispy fried leeks 14.

Chicken Lettuce Cups 12.

Rock Shrimp Tempura, creamy spicy sauce 19.

Shrimp Dumplings 12.egg drop broth, scallions, bamboo shoots

“Kurobuta” Pork Gyoza 12.pan seared berkshire pork dumplings

Kobe Riverstone BBQ 25.

SLIDERS&SANDWICHESserved with asian fuji cole slaw

Teriyaki Sliders 15.

Tuna BLT Sliders 19.

Braised Short Rib 16.

Banh Mi Thit 15.traditional french vietnamese sandwich, bbq pork, pâte, cilantro

Pork Buns, pickled cucumber, hoisin sauce 12.

GRILLED SKEWERSSpring Vegetables 7.

Ji-dori Chicken and Scallion 9.

Thai Shrimp and Leek 12.

Duck and Lychee 10.

Kobe Beef and Shishito Peppers 12.two pieces per order

POULTRYAsian Chicken Paillard, mizuna leaf lettuce 19.

Angry Chicken, poached chicken, pad thai noodles, cucumber, cilantro, spicy sauce 17.

Kung Pao Chicken, peanuts, zucchini, chilies 19.

SEAFOODSesame Tuna 24.over micro greens, truffle oil, mustard miso

Fuji Hamachifuji apple purée, lardon, watercress 22.

Steamed Sea Bass Bundlescabbage, ginger 16.

Seared Salmon 22.japanese eggplant, bok choy, soy ginger

Miso Black Cod 25. bronze broiled, shishito pepper salad, bonito shavings

MEATWagyu Steak Frits, soy pear jus 27.

Filet Mignon Szechuanginger, garlic, chilies, rice 18.

Toku Steak Bi Bim Bap 19.skirt steak over rice with aromatic herbs, kimchee

Lamb Spare Ribs 21.

Sweet Soy Marinated Skirt Steak 24.wok sautéed bok choy

Wok Filet and Broccoli 22.

NOODLESGinger & Scallion “Yakisoba” stir-fry 9.lo mein, sweet oyster sauce, kaffir lime accent

Chilled Udon Noodles, peanut sauce 9.

Green Tea Soba Noodles 7.

RICERoast Pork Fried Rice, soft omelette 10.

Shrimp “XO” Pilaf, brunoise vegetables, 11.shiitake mushrooms, crab meat, pineapple foam

Quinoa Vegetable Pilaf, edamame, corn, 8.yellow chive, chopped shiitake mushrooms

Steamed White or Brown Rice 5.japanese premium short grain

SIDESWok Garlic Water Spinach 6.

Wok Bok Choy and Shiitake Mushrooms 8.

Toku Fries or Tempura Onion Rings 6.

SALADSHouse 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 18.ginger aioli, cashews, crispy wontons, parmigiano

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 18.

Peking Duck Salad, frisée, candied oranges, 18.crispy shallots, honey citrus vinaigrette

Asian Beef Salad 19.filet mignon, green papaya, nuoc cham vinaigrette

Lobster Salad, organic mesclun, garlic chips, 29.mushrooms, yuzu truffle essence

OMELETTEWater Spinach & Gruyere Omelette 14.

Egg White Omelette 15.mushrooms, tomato, spinach, halloumi, herbs

TOFUMao Poe Tofu, minced chicken, red chilies 14.

Grilled Tofu 16.

with stir-fry vegetables, ginger teriyaki sauce

SOUPChicken Vegetable Soup 7.

Hot & Sour Soup 7.

Toku Ramen Soup 14.braised “cha-shu” pork, bamboo shoots, shantan broth

LUNCHPRIX FIXE

LUNCH MENU

BENTO BOXDAILY SPECIAL

served with soup and white or brown rice

22.

HOUSE ROLLS

Toro Scallion 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.

24.

choice of appetizer

Hot & Sour SoupAsian Caesar Salad

Seaweed SaladSpicy Tuna RollWasabi Shumai

Shrimp or Chicken SkewerGrilled Tofu

choice of entrée

Braised Beef Short RibsHoney Glazed ChickenPanko ChickenSalmon “Acqua Pazza”Vegetable Udonchoice of dessert

Banana Wonton Ice Cream or Sorbet

Open 7 Days a Week for Lunch & Dinner

516.627.TOKU / TOKUMODERNASIAN.com

SUSHI BARSPECIALS

served with soup or house salad and white or brown rice

25.

Sushi5 pieces of chef’s choice and one

california or spicy tuna roll

Sushi and Sashimi4 pieces of chef’s choice of

sushi and sashimi and a tuna roll

Sashimi12 pieces of chef’s choice of sashimi

MAKI ROLLSTuna 8.

Spicy Tuna 9.

Yellowtail Scallion 8.

Spicy Yellowtail 8.

King Crab California 12.

Shrimp Tempura 10.

Salmon Avocado 8.

Spicy Salmon 9.

Salmon Skin 8.

Eel Avocado 8.

Soft Shell Crab (seasonal) 15.

Vegetable 7.

Cooked Salmon & Asparagus 8.

81753



82229



Specializing inSummer Barbecues

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$24.95 Per Person (50 Person min.)$29.95 Per Person (30 Person min.)

EXTRAS: Beer, Soda and Ice $7.95 per person

Our FinestHomemade Sausage BBQ All-NaturalChickenBonelessChicken Skewers Iavarone Bros.FrankfurtersSirloin Burgers Hot Corn on the Cob Choice of Hot PastaCold String Beanand Potato Salad Cold Pasta Salad Tossed Green Salad

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81480



DDININININGGOUT & ABOUTOUT & ABOUT

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-food-with-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 fi lled with a wide variety of amazing goodies. Every aspect of this operation succeeds: the ambiance, the staff and most importantly, the fi rst-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 diff erence 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 fi nd 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 fl avorful, 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 jalape-ños. The “pie” is fi lled 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 fi lled 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 fl avor. 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.

By Rob Donovan

ShakersY O U R T A B L E I S W A I T I N G

S h a k e r s

267 Mineola Boulevard, Mineola516-294-0441 • www.shakersny.com

80716


http://www.shakersny.com


8071

5

New Cigar BackyardNew Cigar Backyard

Quality - Fun - FoodQuality - Fun - Food“Best” Burgers on L.I.“Best” Burgers on L.I.

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Wednesday NightsWednesday NightsBeer Pong TournamentsBeer Pong Tournaments

Thursday NightsThursday NightsKaraoke Dance PartyKaraoke Dance Party

Friday & Saturday NightsFriday & Saturday NightsFeaturing Great BandsFeaturing Great Bands

267 Mineola Blvd • Mineola, NY 11501 • (516) 294-0441

Great Happy Hour Specials3-7 pm Everyday!

KITCHEN OPEN KITCHEN OPEN UNTIL MIDNIGHTUNTIL MIDNIGHT

Hours: Monday through Sunday 12 noon - 4:00 AM

FREE DELIVERY NOON-9PMFREE DELIVERY NOON-9PM

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Capellini with Vegetables

Capellini alla PrimaveraPasta with spring vegetables—or, for that matter, any

vegetables—has always been a staple of Italian cuisine.But Sirio Maccioni, the renowned Italian restaurateur whohas owned Le Cirque for decades claims to be the one tobaptize it primavera in 1974. Along with Romeo Salta, andthe Giambelli brothers, Sirio was at the lead in bringingthe fine Italian dining experience to New York. Sirio runs arestaurant that is French by name but serves pasta primav-era. Here is Lydia’s recipe for capellini with vegetables.

Serves 6Ingredients:1 teaspoon salt, plus more forpasta pot1 pound capellini1⁄ cup extra- virgin olive oil4 garlic cloves, crushed and peeled8 ounces green beans, cut into1- to- 2- inch lengths8 ounces asparagus, peeled, cut into 1- to- 2- inch lengths1 pint grape tomatoes1 bunch scallions, chopped1 cup frozen peas, thawed1⁄ cup heavy cream1⁄ cup fresh basil leaves, looselypacked, shredded1⁄ cup grated Grana Padano orParmigiano- Reggiano

Bring a large pot of salted water to boil for pasta. Onceit is boiling, slide in the capellini, and cook until al dente.Pour ¼ cup of the olive oil into a large skillet over medi-um- high heat, then toss in the garlic cloves. Once thegarlic begins to sizzle, slip in the green beans, asparagus,and salt. Pour in ½ cup pasta water, then cover and letsteam until crisp- tender, about 4 minutes. Once the as-paragus and green beans are crisp- tender, add the grape

tomatoes, and cook until they begin to wrinkle, about 2 to3 minutes. Pour the scallions and peas into the skillet.Drizzle with 2 tablespoons olive oil, and ladle in about 2cups pasta water. Bring to a rapid boil, and cook until re-duced by about half. When the capellini is al dente, trans-fer it to the sauce. Pour in the cream, the remaining 2 ta-blespoons oil, and up to ½ cup more pasta water if thesauce is too dense. Bring to a boil, and cook until saucecoats the pasta; toss with the shredded basil. Removefrom heat, and toss with the grated cheese.

Reprinted from Lydia Bastianch’s recipe book, Lidia’sItaly in America, published by Alfred A. Knopf.

Mexican Beef BrisketSalad From

The Food Network Here is another recipe that is appropriate for spring. It

comes from Marcela Valladolid, host of Mexican MadeEasy, which airs on The Food Network on Saturdays at 9a.m., who is sharing it with Anton readers.

“This beef brisket salad is perfect for the spring,” saysMarcela. “It has so much flavor and is very refreshing. Iserve it with tostadas and bottled hot sauce at family partiesand always receive great feedback. Packed with flavor andlow in fat, my kind of meal.”

Salpicon. serves 122 pounds boneless beef brisket1 large onion, quarteredsalt¾ cup olive oil6 tablespoons distilled white vinegar¼ cup fresh lime juice¼ cup minced red onion

2 tablespoons dried crumbled oreganofreshly ground black pepper1 cup seeded chopped tomatoes1 cup seeded chopped cucumber½ cup capers, drained¼ cup chopped fresh cilantro4 radishes, finely chopped24 tostadas3 avocadoes, halved, pitted, peeled, and slicedbottled hot saucePut the brisket in a large pot and fill with enough water

to cover the meat by one inch. Add the onion pieces and¼ cup salt. Bring to a boil. Reduce heat to medium andsimmer partially covered for 2½ hours, or until thebrisket is very tender. Add more water if needed to keepthe meat covered. Turn off the heat and let the brisketcool in the cooking liquid to room temperature. Drain thebrisket, discard the water, and cool completely.

Meanwhile, prepare the vinaigrette by whisking the oliveoil, vinegar, lime juice, red onion, and oregano in a mediumbowl. 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 com-bine. Add the vinaigrette and toss to coat. Season thesalpicón with additional salt and pepper if needed. Servewith tostadas, avocado slices, and hot sauce.

For more great recipes, check out Lydia’s bookLidia’s Italy in America.



SaladsSalads Small LargeHouse Salad 5.95 7.95Glenn Salad with Chicken 9.95 11.95Glenn Salad with Shrimp 10.95 13.95Greek 7.95 11.95Gorgonzola 7.95 11.95Cobb 8.95 11.95Chef 8.95 11.95Caesar 6.95 8.95Hot/Cold Salad 9.95 14.95Mandarin Chicken Salad 9.95 14.95Tuna Salad or Chicken Salad 8.95Antipasto Salad 9.95

Add Grilled Chicken to Any Salad 2.00Add Shredded Mozzarella to Any Salad 2.00Add Grilled Shrimp to Any Salad 4.00

PastaPastaCheese Ravioli 8.95Spaghetti & Meatballs 7.95 9.95Spaghetti Marinara or Butter 5.95 8.95Spaghetti & Sausage 7.95 9.95Spaghetti Bolognese 8.95 11.95Penne or Rigatoni a la Vodka 8.95 11.95Baked Ziti 8.95 11.95Linguine with White or Red Clam Sauce 13.95Stuffed Shells with Spinach & Cheese 11.95Stuffed Shells with Meat & Cheese 11.95Macaroni with Cheese 6.95 9.95Fettuccini Alfredo 11.95Penne Pesto 8.95 11.95

Add Grilled Chicken to Any Pasta 4.00Add Grilled Shrimp to Any Pasta 6.00

PizzaPizzaMother Kelly’s Special 24.00Creamed Spinach 22.00Regular Cheese 14.00Sicilian 17.00Grandma 17.00BBQ Chicken 22.00Buffalo Chicken 22.00Balsamic Chicken 24.00Vegetable 22.00Whole Wheat 15.00Pepperoni 17.00Mushroom 17.00Sausage 17.00Meatball 17.00Onion 17.00Garlic 17.00Chicken Roll 4.00Broccoli Ricotta (Whole Pie Only) 18.00Bar Pie - Regular (12” Whole Wheat Tortilla) 8.00Bar Pie - Creamed Spinach (12” Whole Wheat Tortilla) 10.00

WrapsWraps Whole WheatBalsamic Chicken 10.95Chicken Vodka & Mozzarella 8.95Chicken Pesto & Mozzarella 8.95Chicken Caesar 7.95Mario Wrap 9.95Honey mustard chicken, asparagus, roasted pepers,

portobello mushroom, mesclun leaves

Grilled Vegetable & Mozzarella 8.95Grilled Shrimp, Vegetable & Mozzarella 11.95

ENTRÉESENTRÉESAny entrée order can be grilled. All entrées come

with a choice of pasta, house salad, vegetable or rice.

ChickenChicken Small LargeBalsamic Chicken 16.95Chicken Parmigiana 15.95Chicken Scarpiello 16.95Chicken Marsala 15.95Chicken Divan 16.95Chicken Cacciatore 16.95Chicken Meatballs over Spaghetti Squash 13.95Boneless Buffalo Wings with French Fries 11.95Boneless BBQ Wings with French Fries 11.95

VealVealVeal Parmigiana 16.95Veal Francese 16.95Veal Marsala 16.95Veal Divan 16.95

ShrimpShrimpShrimp Scampi 19.95Balsamic Shrimp 21.95Shrimp Marinara or Fra Diavolo 19.95Shrimp Parmigiana 19.95Shrimp Divan 19.95

VegetarianVegetarianEggplant Parmigiana 13.95Whole Wheat Pasta Primavera 9.95 13.95Grilled Eggplant over Spaghetti Squash 13.95Vegetable Medley 11.95Zucchini Linguine 9.95

Add Chicken to Any Entrée 2.00Add Shrimp to Any Entrée 7.00Add Bolognese Sauce to Any Entrée 4.00

FishFishBalsamic Salmon 16.95Linguine 12.95

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TAKE OUT TAKE OUT •• DELIVERY DELIVERY •• CATERING CATERING

575 UNDERHILL BOULEVARDSYOSSET

516 802 0333 / FAX 516 802 0335www.motherkellysli.com

OPEN 7 DAYS

490 Chestnut St. / Cedarhurst42 Years in Business

We Cater for Your Offi ce or HomeWe Cater for Your Offi ce or HomeNo Party too Large or too Small.

HOURS:Mon. - Fri. 10-8 | Sat. & Sun. 11-8


http://www.motherkellysli.com


Fine Italian Restaurant Fine Italian Restaurant in Garden Cityin Garden City

CALAGERO’S ITALIAN SPECIALTIESENJOY THE WONDERFUL ATMOSPHERE AND ITALIAN DISHES

WE OFFER A FULL MENU OR JUST A LATE NIGHT SNACK

516-294-2922919 Franklin Avenue • Garden City N.Y.

81858

Takeout • Delivery • On/Off Premise Catering

Dining Al Fresco

CALAGERO’S



UNDER NEW MANAGEMENT

Please Stop By Please Stop By For Our Delicious For Our Delicious

Homemade Specials!Homemade Specials!

BREAKFAST • LUNCH • DINNERBollinger’s Bollinger’s Children’s Children’s

Birthday Parties!Birthday Parties!

All Our

Ice Cream

is Homemade!

Bollinger’sBollinger’sFAMILY RESTAURANT AND ICE CREAM PARLOR

10 Children - 10 Children - $$179179Each Additional Each Additional $$15159999

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!

BREAKFAST BUY 1 GET 1

1/2 PRICEMust 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 SCOOPOF ICE CREAM &FREE TOPPING

For 12 Years Old and Under with MealFor 12 Years Old and Under with MealMaximum 2 Per Table. Valid In Store Only.

Not to be combined. No Separate Checks. Expires 7/31/12.

282 Main Street • Farmingdale282 Main Street • FarmingdalePhone: 516-501-4990516-501-4990 Fax: 516-293-3531516-293-3531

Hours: Sunday-Thursday 8:00am-9:00pm • Friday & Saturday 8:00am-Midnight

8215

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432 Jericho Turnpike, Mineola, NY 11501432 Jericho Turnpike, Mineola, NY 11501Tel. 516-248-7770 • 516-248-7773 • Fax. 516-248-7774Tel. 516-248-7770 • 516-248-7773 • Fax. 516-248-7774

www.cuginipizza.comwww.cuginipizza.com

Pizzeria & RestaurantPizzeria & Restaurant

Celebrating OurCelebrating Our20th Anniversary20th Anniversary

20% OFF20% OFFEntire CheckEntire Check

Dine In OnlyDine In OnlySunday - Th ursdaySunday - Th ursday

MONDAYSMONDAYSFREE TOPPINGFREE TOPPING

Any PieAny PieExcludes Specialty ToppingsExcludes Specialty Toppings

BUY 2 HEROS BUY 2 HEROS OR WRAPSOR WRAPS

GET ONE FREEGET ONE FREESunday - Th ursdaySunday - Th ursday

“WINE DOWN“WINE DOWNWEDNESDAYS”WEDNESDAYS”

20% OFF Bottles20% OFF Bottles15% OFF Carafes15% OFF Carafes

Buy 1 Glass Get 1 FreeBuy 1 Glass Get 1 Free

8205

2

Th anks for 20 Great YearsTh anks for 20 Great YearsAngelo, Joe and Staff Angelo, Joe and Staff

Expires 6-16-12Expires 6-16-12 Expires 6-16-12Expires 6-16-12

Expires 6-16-12Expires 6-16-12 Expires 6-16-12Expires 6-16-12


http://www.cuginipizza.com


SUSHI YA SPECIAL ROLLSAndy Roll . . . . . . . . . . . . . . . . . . . . . . 12Spicy tuna, asparagus & crunchy topped with avocado, eel & red caviar.Bob & Barbara Roll . . . . . . . . . . . 12Tuna, squid & crunchy topped with avocado & 3 kinds of caviarTina Roll . . . . . . . . . . . . . . . . . . . . 12Kani, avocado, spicy tuna wrapped in cucumber, topped with soy sauceDJ Roll . . . . . . . . . . . . . . . . . . . . . 12Spicy yellowtail, crunchy topped with shrimp, avocado & 3 kinds of caviarRich & Robert Roll . . . . . . . . . . . . 12Lightly battered fried roll with white fish, kani, tuna, salmon, avocado & caviarSandy & Arthur Roll . . . . . . . . . . 12Yellowtail, salmon, avocado & caviar topped with eel & pickled radishAlliana Roll . . . . . . . . . . . . . . . . . 12Spicy yellowtail, crunchy topped with crunchy tuna in Kelly’s special sauceOld Country Roll . . . . . . . . . . . . . 12Spicy lobster, shrimp, cucumber, lettuce & caviarEast-West Roll . . . . . . . . . . . . . . . 12Spicy white tuna, avocado topped with seared tuna, with fresh ginger sauceAnthony Roll . . . . . . . . . . . . . . . . 12Spicy salmon, crunchy topped with seared white tuna, miso sauce & wasabi caviarUFO Roll. . . . . . . . . . . . . . . . . . . . 12Shrimp tempura, cucumber topped with eel, avocado & red caviarSushi Ya Roll . . . . . . . . . . . . . . . . 14Spicy salmon, crunchy topped with chopped yellowtail in garlic sauce & 3 kinds of caviarRed Head Roll . . . . . . . . . . . . . . . 12Lobster tempura, avocado, lettuce, mayo & caviarMarie Roll . . . . . . . . . . . . . . . . . . . 12Eel, avocado topped with kani, mayo, caviar & crunchyEric-San Roll . . . . . . . . . . . . . . . . 12Spicy tuna with crunchy, cucumber topped with tuna & black caviarMona Roll . . . . . . . . . . . . . . . . . . . 12Tuna, salmon, yellowtail, avocado & caviar wrapped in cucumber

HOUSE SPECIALSChef’s Salad. . . . . . . . . . . . . . . . . 14Tuna & yellowtail on a bed of green salad drizzle with Eric’s special dressingMarty’s Unagi Wrap . . . . . . . . . . . 14Broiled eel, avocado wrap with rice paper with miso, plum & eel sauceGlenn’s Magic Bowl . . . . . . . . . . . 12Diced tuna, salmon & fluke with Glenn’s spicy crunchy sauce over sushi riceTomy Tropical Fried Rice. . . . . . . 16Sauteed rice with diced chicken, shrimp & fresh pineapple topped with cashew nuts, served on a half pineappleKumamoto Oyster . . . . . . . . . . . . 151/2 dozen Japanese king oysters with chef’s special sauceBlu Fin Ootoro . . . . . . . . . . . . . . . 28Fatty blue fin tuna delicately prepared to sure please your palate Foie Gras Yellowtail. . . . . . . . . . . 28Yellowtail topped with foie & spring mix & chef’s special sauceKobe Steak . . . . . . . . .(per ounce) 10Kobe steak with garlic lemon vinegar sauce (minimum 4oz. per order)

SUSHI ENTREESSERVED WITH SOUP OR SALAD

Combo Roll . . . . . . . . . . . . . . . . . 12California, tuna & yellowtail roll.Sushi Regular . . . . . . . . . . . . . . . 188 pieces of sushi & 1 spicy tuna roll.Sushi Deluxe . . . . . . . . . . . . . . . . 2210 pieces of sushi & 1 spicy yellowtail roll.Sashimi Deluxe . . . . . . . . . . . . . . 2216 pieces of raw fish

(continued)

Sushi & Shashimi Combo . . . . . . 2410 pieces of sashimi, 4 pieces of sushi, 1 tuna roll.Sushi & Sashimi (For Two) . . . . . 4516 pieces of sashimi, 8 pieces of sushi, 1 spicy salmon roll & 1 dragon roll.Tri-Color Sushi . . . . . . . . . . . . . . . 203 pieces of tuna, 3 pieces of salmon, 3 pieces of yellowtail & 1 spicy salmon roll.Tri-Color Sashimi. . . . . . . . . . . . . 224 pieces of salmon, 4 pieces of tuna & 4 pieces of yellowtail.Chirashi . . . . . . . . . . . . . . . . . . . . 19Assorted raw fish over rice.Sushi Ya Love Boat . . . . . . . . . . . 55Assorted sushi & sashimi, 1 dragon roll, 1 spider roll & 1 California roll.

MAIN COURSESERVED WITH SOUP OR SALAD

Beef Teriyaki . . . . . . . . . . . . . . . . 17Fillet Mignon Teriyaki . . . . . . . . . 23Chicken Teriyaki . . . . . . . . . . . . . 15Salmon Teriyaki. . . . . . . . . . . . . . 16Shrimp Teriyaki . . . . . . . . . . . . . . 18Vegetable Teriyaki . . . . . . . . . . . . 13Lobster Teriyaki . . . . . . . . . . . . . . 27Teriyaki Combo . . . . . . . . . . . . . . 20Choice of chicken & shrimp or beef & shrimpChicken & Beef Negamaki Combo. . . . .18Bento Regular . . . . . . . . . . . . . . . 203 pieces of sushi, 1 California Roll, chicken teriyaki & shumaiBento Deluxe . . . . . . . . . . . . . . . . 234 pieces of sashimi, beef teriyaki, shrimp tempura & shumai

TEMPURA & KATSUChicken & Vegetable Tempura . . 15Vegetable Tempura . . . . . . . . . . . 12Shrimp & Vegetable Tempura . . . 17Chicken & Shrimp Tempura . . . . 18Tonkatsu . . . . . . . . . . . . . . . . . . . 15Breaded pork cutletChicken Katsu . . . . . . . . . . . . . . . 15Beef Katsu . . . . . . . . . . . . . . . . . . 17House Tempura . . . . . . . . . . . . . . 22Shrimp, crab, scallop, white fish & vegetable

ROLLS OR HAND ROLLSCucumber Roll . . . . . . . . . . . . . . . 4Oshinko Roll . . . . . . . . . . . . . . . . 4Marinated, pickled yellow radish

Shiitake Roll . . . . . . . . . . . . . . . . 4Marinated Shiitake mushroom

Salmon Roll . . . . . . . . . . . . . . . . . 5Tuna Roll . . . . . . . . . . . . . . . . . . . 5Negi Hamachi Roll . . . . . . . . . . . . 5Yellowtail & Scallion

California Roll . . . . . . . . . . . . . . . 5Crabmeat, cucumber & avocado

Spider Roll . . . . . . . . . . . . . . . . . . 9Soft shell crab tempura, avocado, cucumber, lettuce, mayonnaise & tobikoEel Cucumber or Eel Avocado Roll . . . . 6Alaskan Roll. . . . . . . . . . . . . . . . . 6Smoked salmon, cucumber & avocadoSalmon Skin Roll. . . . . . . . . . . . . 6Shrimp Tempura Roll . . . . . . . . . 7Shrimp tempura, cucumber, lettuce & mayonnaiseChicken Tempura Roll . . . . . . . . . 6Chicken tempura, cucumber, lettuce & eel sauceRainbow Roll . . . . . . . . . . . . . . . . 10California roll with tuna, salmon & yellowtailDragon Roll . . . . . . . . . . . . . . . . . 10Eel, cucumber topped with avocadoSpicy Tuna Roll . . . . . . . . . . . . . . 6Spicy Tuna With CucumberSpicy Yellowtail Roll . . . . . . . . . . 6Spicy yellowtail with scallionSpicy Salmon Roll . . . . . . . . . . . . 6Spicy salmon with cucumberBoston Roll. . . . . . . . . . . . . . . . . . 6Cooked shrimp with lettuce, cucumber & Japanese mayonaise

Add $1.00 for Flying Fish Roes.

8182

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10 % OFFWith Coupon

Cash Only

949 Franklin AvenueGarden City, NY 11530

Tel: 516-873-8818 516-873-6168Fax: 516-873-6738

Mon-Thurs:11:30am-3:00pm5:00pm-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

Order Online SushiYaGC.com




After owning several restaurants that have had appeal-ing 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 Mous-saka, as well as the fantastic desserts.

The Greek Place is a small, but quite impressive eatery. It looks like a renovated old-fashioned 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 fi ve 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, fl avorful 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 abso-lutely fi rst-rate. And don’t forget to try the Chef’s Special Wings, with feta and Pete’s own terrifi c 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 bécha-mel 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-your-own-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 fantas-tic 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, burst-ing with fl avor on crisp tortilla-like pita, fi lled 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 fi nd.

By Rob Donovan

The Greek PlaceY O U R T A B L E I S W A I T I N G

T h e G r e e k P l a c e

2144 Jericho Turnpike, Garden City Park516-673-4545

80714



The

SUPERSPECIAL

ALL DAY!SUPERSPECIAL

ALL DAY! $9.95Home of The

$9.95Build Your Own

Sandwich

Home of The $9.95

Build Your OwnSandwich

Includes: Pita Sandwich, 2 Sides and a 12oz. BeverageIncludes: Pita Sandwich, 2 Sides and a 12oz. Beverage

Spend $35.00 Before Tax

And Receive A $5.00 Gift Card!

(Good Towards Your Next Purchase)Must Present Coupon at Time of Purchase,

Not to be Combined With Any Other Offer, NO PhotocopiesOffer Expires 8/31/12

(Good Towards Your Next Purchase)Must Present Coupon at Time of Purchase,

Not to be Combined With Any Other Offer, NO PhotocopiesOffer Expires 8/31/12

Offer Expires 8/31/12

Spend $60.00Before Tax

And Recieve A$10.00 Gift Card!

Early Bird SpecialBuy 2 Pita SandwichesBetween 2pm And 5pm

And Get A Small French Fries

or Side SaladFREE!

Get A FREEPotato Twist

With A Purchase of $5.95 or More!

FREE DELIVERY!FREE DELIVERY!FREE DELIVERY!

Catering Available!Catering Available!

2144 Jericho Turnpike Garden City Park, NY 11040

2144 Jericho Turnpike Garden City Park, NY 11040Tel: 516-673-4545Fax: 516-673-4546Tel: 516-673-4545Fax: 516-673-4546

Must Present Coupon at Time of Purchase, Not to be Combined With Any Other Offer, NO Photocopies

THEGREEKPLACEGCP.comTHEGREEKPLACEGCP.com

Like Us On Facebook For Promotional Offers At:Like Us On Facebook For Promotional Offers At: www.facebook.com/thegreekplacegcpwww.facebook.com/thegreekplacegcp

80713


http://www.facebook.com/thegreekplacegcp



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 non-pizza 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 substan-tial 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 fl avorful combination of well-prepared Baked Clams, Shrimp, Mussels, Stuff ed Mushroom and Eggplant Rollatini (a fi rst hint of Umberto’s out-of-this-world 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 fl avor. And they’re

big-hearted here with their servings; entrées arrive on large plates, and the main ingredient itself—chicken, veal, seafood—fi lls that entire plate. You would think there’d be leftovers, but it’s really difficult to not devour the entire well-prepared, delecta-bly 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 fl avors whether it’s an entrée, baked pasta, pizza or hero. They’re open for lunch and dinner, have takeout and delivery, and off er 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.

By Rob Donovan

Umberto’sY O U R T A B L E I S W A I T I N G

U m b e r t o ’ s

Location: 737 West Jericho Tpke., HuntingtonPhone Number: 631-423-2999

82040



737 West Jericho Turnpike • Huntington

631.423.2999

CATERING AVAILABLE• Anniversaries • Business Meetings • Birthday Parties • Graduations

Holiday Parties • Sales Meetings • Special Events • Bridal and Baby Showers

Appetizers • Soups • Salads • Heros AvailablePizzas

Neapolitan 13.99Sicilian 16 x 16 - 12 slices 15.99Brick OvenRound 18 inch 8-slices 15.99GrandmaSquare 16 x 16 inch 12-slices 16.99Cheese Calzone 6.59with toppings 7.59Chicken Roll 6.79Sausage Roll 6.79with side of sauce .50

Entrees(Served With Spaghetti or Penne in Pomodoro

Sauce or House Salad)

Sausage Parmigiana with Peppers & Onions 12.99Eggplant Parmigiana 13.99Chicken Parmigiana 14.99Chicken Francese 14.99Chicken Sorrentino 14.99Chicken Marsala 14.99Veal Parmigiana 17.99Veal Marsala 17.99Shrimp Scampi 18.99Shrimp Parmigiana 18.99Shrimp Francese 19.99Lobster Ravioli 18.99Frutti di Mare 23.99

Pasta SpecialsSpaghetti Pomodoro 7.99with homemade meatballs or Italian sausage 10.99Penne alla Vodka 10.99Rigatoni alla Siciliana 11.99Rigatoni Bolognese 11.99Penne with Sauteed Broccoli & Spinach 11.99Tortelloni Alfredo 11.99Penne alla Umberto 11.99Tagliatelle 13.99Gemelli Pesto Romano 13.99Penne Con Pollo Pomodoro 13.99Penne with Grilled Chicken 13.99Linguine alle Vongole 14.99Gemelli with Chicken & Broccoli Rabe 13.99Rigatoni alla Umberto 13.99Linguine & Shrimp Marinara or Fra Diavolo 18.99Penne with Sausage & Broccoli Rabe 14.99

$9.75 SICILIAN - MONDAYS ONLY

Early Bird SpecialsTues. - Sunday

20% OFF20% OFFSelected Menu

Monday NitePASTA NITE

$$10109999

8204

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81908



Gluten Free Menu AvailableZagat Survey Rated Excellent�� - Long Island Business News

THE BEST OF CHINESE & JAPANESE CUISINE

DELIVERY MENU NOON - 10:00 P.M. (Min. Order $20.00)(Home and Offi ce 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)

HOUSE SIGNATURES FUSION ROLLSC1. 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) 28C4. Pan-seared Chicken Medallions with Asian Chestnuts 16 C5. Pearl’s Lemon Chicken 16C6. Mango Chicken with Honey Walnuts and Baby Asparagus 16C7. Beef Short Ribs with Pad Thai Noodle 22C8. 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 22C11. 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 19C15. Asian Grilled Shrimp with Bean Sprouts 19C16. Soft-Shell Crabs with Cantonese-style Black Bean Sauce, Scallion and Ginger or Garlic Sauce MarketC17. Sesame Crusted Pan-seared Tuna with Japanese Green Tea Noodles 25C18. Miso Glazed Black Cod 25 C19. Sesame Crusted Chilean Sea Bass with Black Bean Sauce MarketC20. Crispy Boneless Snapper with Spicy Thai Sauce 20 C21. Thai Seafood Hot Pot 23C22. Sizzling Oriental Mish-Mosh Shrimp, Chicken, Beef, Lobster Meat and Crispy Wontons 23C23. Beijing Chicken Crispy Chicken in Mildly Spiced Sauce with Honey Walnuts 16

NO SUSHI ON MONDAYS OR BEFORE 4PM ON SATURDAYS

R22. Snow Mountain Roll Spicy Yellow Tail inside, topped with chopped Tuna, Tempura crunch and spicy mayo 13.95R23. Caterpillar RollShrimp Tempura, avocado inside, topped with Kiwi and Mexican guacamole 12.95R24. Guacamole Roll Tuna, Salmon and avocado inside, topped with Mexican guacamole 13.95R25. Volcano RollShrimp Tempura inside topped with Spicy Tuna crunch 12.95R26. Dragon RollEel and cucumber inside, topped with avocado and caviar 10.95R27. Rainbow RollCalifornia roll topped with Tuna, Salmon, Whitefish and caviar 13.95 R28. Valentine RollSalmon, Crabmeat and avocado insidetopped with Spicy Tuna 11.95 R29. Crystal Roll Spicy Yellowtail and avocado inside topped with White Tuna and caviar 12.95R30. Angel Roll �� Spicy Crab, avocado, Tobiko and mango inside, topped wth Tuna 13.95 R31. Angry Lobster RollShrimp Tempura inside topped with Lobster salad and caviar 13.95R32. 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 12.95R34. Rock ‘N’ RollCrab, avocado inside topped with Tuna and Salmon 11.95 R35. Crazy RollSpicy Salmon crunch inside topped with Spicy Tuna crunch 11.95

1191 Northern BoulevardManhasset, NY 11030

Tel: (516) 365-9898 • (516) 365-4630 Fax: (516) 365-8813

8044

9



Buffalo Burger From renowned chef Emeril Lagasse

comes a recipe for home-ground buffa-lo burgers with bacon, cheese and freshthyme. Emeril’s Table airs weekdays atnoon on the Hallmark Channel.

Home-ground buffalo burgers

with bacon, cheese andfresh thyme

Ingredients:1 ½ pounds buffalo, diced into 1-

inch cubes½ pound, chuck, diced into 1-inch

cubes6 ounces bacon, chopped1 cup finely chopped onion3 tablespoons thinly sliced garlic1 tablespoon fresh thyme leaves2 tablespoons Worcestershire sauce1 teaspoon salt½ teaspoon freshly ground black

pepper8 ounces stilton, gorgonzola or your

favorite blue cheese, crumbled 4 to 6 sesame seed hamburger rolls,

lightly toastedthinly sliced tomato1½ cups shredded romaine lettucemayonnaise, for servingketchup, for servingmustard, for servingpickles, for serving

• Place the diced buffalo and thechuck into a bowl. Assemble a homegrinder according to the manufactur-

er’s instructions using a medium diefor grinding. Grind the buffalo andchuck and toss gently to combine.

• Set a 10-inch sauté pan over medi-um heat and add the bacon. Cook, stir-ring occasionally, until the bacon iscrispy and most of the fat has ren-dered, 7 to 8 minutes. Add the onionsto the pan and continue to cook untilthey are softened, about 4 to 5 minuteslonger. Add the garlic and cook untilfragrant, 1 minute longer. Place thethyme in the pan and toss to combine.Remove the pan from the heat andpour over meat mixture; drizzle withthe Worcestershire and season withthe salt and pepper. Toss gently butthoroughly to combine. Set aside tomarinate for 1 hour.

• Gently form into either 4 large or6 slightly smaller patties, being care-

ful not to overwork. Refrigerate untilchilled, about 1 hour.

• Remove the patties from the refrig-erator and set aside at room temperaturefor about an hour before grilling. Pre-heat a grill to medium and lightly oilthe grates and place on the grill. Cooklarge patties for 7-8 minutes, smallerones for 6 to 8 minutes. Turn the pattiesover and divide the blue cheese evenlyover the top of each burger. Continue tocook another 7-8 minutes for large pat-ties for medium to medium rare, or 2 to3 minutes longer for smaller patties, oruntil the burgers are cooked to the de-sired degree of doneness. Place theburgers on the bottom of each of thetoasted buns. Dress with the lettuce andtomatoes, and add the mayo, ketchup,mustard, and pickles as desired.

Yield: 4 to 6 servings

These buffalo burgers are sure to delight at your spring get together.

Emeril Lagasse preparing these scrumptious buffalo burgers.



RESTAURANTWe Are Proud to Serve the Best Food in the Area!

FREE $5 Gift Cardwith any $30 purchase

FREE $10 Gift Cardwith any $60 purchase

NOT FOR DELIVERY10% extra value when you reload $20 or more on your

card. Can be used in conjunction with all other discounts.Carle Place only.

$500 OFFAny Order of $25 or More!

With coupon only. Cannot be combined with Any Other Offer. Must mention coupon when placing order.

Carle Place only.

15% OFFAny Order of $60 or More!

With coupon only. Cannot be combined with Any Other Offer. Must mention coupon when placing order.

LUNCH SPECIALMONDAY - FRIDAY 11:00 - 4:00

BUY 1 GYRO, GET 1 FREECARLE PLACE ONLY

DINNER SPECIALMON. - WED. 5:00 - CLOSING

BUY 1 DINNERGET 2ND 1/2 PRICE

SUPER LUNCH SPECIAL IS BACK!

165 Voice Road Carle Place, NY

(Next to Q-Zar, Behind Dunkin’ Donuts)

516-280-2778 • FAX: 516-280-2779

281 Franklin Avenue Franklin Square, NY

(Between Mavis & STS Tire)

516-326-0300 • FAX: 516-326-2733

EVERYTHURSDAYDinnertime Only

Buy 1 DinnerGet 1 Free Dessert

CORPORATECORPORATEACCOUNTSACCOUNTSWELCOME!WELCOME!

ALL ALL TRADITIONALTRADITIONAL

GREEK GREEK COOKINGCOOKING

AND BAKINGAND BAKINGDONE ONDONE ONPREMISES.PREMISES.

WE SERVE FRESH FISH DAILY!

8197

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NOW SERVING BEER & WINE!NOW SERVING BEER & WINE!

Live MusicLive MusicFriday & Saturday nights

after 7:00 pmwith

Serafim Lazos



81884

A Mineola Landmark...

DAVENPORT RESSPR E S T A U R A N T

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

Main Course

Monday - Thursday $2895

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, Tomato, Onion, Fresh Basil

No sharing or substitutions. Not combinable with any other offer.

Three Course Prix Fixe Dinner

Appetizer

Crab & Cashew Crusted TilapiaLittleneck Clams & Linguini Fini

Grilled Salmon, Mango Peach Salsa

Davenport’s Own Loin of PorkChicken Davenport

Pecan Crusted Chicken BreastSkirt Steak, Sautéed Mushrooms & Onions

Sliced London Broil, Fresh Mushrooms, Brown Sauce

Chocolate MoussePecan Pie

CheesecakeTiramisu

Haagen DazChocolate or Vanilla

Ice Cream

HomemadeDessert



© 2

012

Dar

den

Con

cept

s In

c. 1

2802

SEASONALLY INSPIRED DINING CHOICES

CASUALLY SOPHISTICATED AMBIANCE

AWARD-WINNINGWINE LIST

LIVE MUSIC IN THE PIANO BAR NIGHTLY

LOCATED ATROOSEVELT FIELD MALL630 OLD COUNTRY ROADGARDEN CITY, NY 11530516.248.5252

��

For details on group and event dining, visit www.Seasons52.com

81977


http://www.Seasons52.com


516.967.9895www.semprefame.com

Home of the

Shrimp “Orgasmo”

& “Fame” Grenades

Grilled Sliced

Rolls

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 fi rst 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 fl avor. 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

• 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

EVERYONE LOVES QUESADILLAS

•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

“WE BRING THE ‘QUE TO YOU”

• 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

• 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!!

8080

5


http://www.semprefame.com


8183

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Enjoy Lunch or Dinner Enjoy Lunch or Dinner in our

Private Outdoor CourtyardPrivate Outdoor Courtyard

9 Cutter Mill Road • Great Neck Call 516-829-8200 for Reservations

View Our Complete Menu at www.laverneofgreatneck.com

OPEN 7 DAYS • FREE DELIVERY • GLUTEN FREE

SUSHI SPECIAL(Monday - Thursday)(Monday - Thursday)

$1 Sushi and Sashimi$4 Rolls

$500

OFFAny Purchase of $30 or More

Not valid with Prix Fixe Menu or other off ers. Cash only.

Not combinable. Expires 6/30/12.


http://www.laverneofgreatneck.com


80919

10% OFF

96 Mineola AvenueRoslyn Heights

P 516-621-1400 F 516-621-1509www.Attiliospizza.com

$300 OFF

$100 OFF

$100 OFF

$300 OFF

10% OFF

Not to be combined with any other offers.Expires 6/30/12.






ANY CATERING ORDER OF

$100 OR MORE

ANY ORDER OF

$30 OR MORE

ANY ENTREE

ANY LARGE PIE

ANY ORDER OF

$30 OR MORE

ANY CATERING ORDER OF

$100 OR MORE

MENUSPECIALS

Served Daily til 4 P.M.We Specialize in

Catering for All OccasionsAsk for Our

Catering Menu• PIZZA • HEROS • PASTA

• ENTREES • GOURMET PIZZA• INDIVIDUAL PIZZAS


http://www.Attiliospizza.com


Portuguese Wood-Char Barbeque

“Eat In or Take Out”

144 Jericho Turnpike Mineola, New York 11501

(516) 739-3856 • Fax (516) 739-1741www.churrasqueira.com

ChurrasqueiraBairrada Rodizio

Restaurant

82042


http://www.churrasqueira.com


Monday thru Sunday • 8:00 am to 9:00 pm

149 Glen Street • Glen Cove, NY 11542516.277.2023 • www.jojoapples.com

VISIT OUR WEBSITE FOR A COMPLETE MENU AND DINNER SPECIALS

Outdoor Dining and Private RoomsAvailable for Parties & Business Meetings

BREAKFAST • LUNCH • DINNER • CATERING

NIGHTLY DINNER SPECIALS $1495 INCLUDES:

Choice of Soup, Salad, Potato, Vegetable and Dessert

Cannot be combined with any other offer. One per table. Expiration 6/30/12.



8230

2

Join Us For Jo Jo Apples Summer Nights

$300 OFF

$1500

$500 OFF

$2500

$500 OFF

$2500

MONDAYS 12.95Make Your Own Pasta

(includes soup or salad)TUESDAYS

2nd Entrée Half Price(higher price entrée regular price 2nd half price)

THURSDAYS$500 Gift Certifi cate

for Return VisitFRIDAYS

Bottled Wine Half Price

Coming Soon

Wine Tasting!


http://www.jojoapples.com


Celebrating 34 YearsCelebrating 34 Years“Where we are proud of our age”

Yogi Berra once said about his favorite restaurant, “No one “No one goes there anymore because they are too crowded.”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.

Est. 1978

Available for Private Parties • Fenced-in Parking Lot Next Door706 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 Location1012 W. Jericho Turnpike, Smithtown, NY 11787

631-543-6000

8196

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Enclosed Courtyard-Style Dining RoomEnclosed Courtyard-Style Dining Room


http://www.dimaggios.net


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’stea-smoked marinated chicken with vegetables. This recipewas featured on an episode of Simply Ming in which he pre-pared 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 riceGrilled 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

• extra virgin olive oil• kosher salt• freshly cracked black pepperDirections1. Prepare a charcoal grill with charcoal to one side of

the grill for direct heat. In a bowl, combine fermentedblack beans, ginger, sambal, soy sauce, honey and canolaoil. Rub mixture all over inside and outside of chicken.

2. In a foil pan, combine sugar, tea and rice. Spraygrill with non-stick spray or brush with oil. Place chick-en over indirect heat and the foil pan containing tea mix-ture over direct heat. Cover grill and cook until chickenis done, 40 to 45 minutes. The internal temperature ofthigh should reach 170° and breast should be 160°. Al-low to rest 10 minutes before cutting into pieces. Servewith 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 tofully submerge protein in a large container. Cover and refrig-erate overnight. Rinse under running water before cooking.

Grilled VegetablesPlace 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.

HallmarkChannelRecipes

Wouldn’t a refreshingcocktail hit the spot on awarm spring evening? Howabout some tasty snacks togo with it? If this soundstempting, then take a lookat these recipes from Lu-cinda Scala Quinn, host ofMad Hungry with LucindaScala Quinn, which airs onthe Hallmark Channelweekdays at 11 a.m.

Cucumber Mint Gin and Tonic (serves 1)

3 sprigs of mint2-inch piece English cucumber, halved lengthwise and

thinly sliced crosswise2 ounces gintonic water1 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 wood-

en 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 carrots3 medium parsnips2 tablespoons olive oil½ teaspoon coarse salt¼ teaspoon red pepper flakes

• Preheat oven to 400 degrees with rack in center of theoven.

• Peel carrots and parsnips and halve crosswise. Slicelengthwise into ¼-inch-thick planks. Slice lengthwise againto make ¼-inch-thick fries.

• Place on a rimmed baking sheet and toss with oil, saltand red pepper flakes. Spread into a single layer and roast,turning veggies once, until crisp and golden brown inplaces, about 20 minutes.

Carrot and parsnip fries are a new twist on a classicsnack.

A cucumber cocktail can be quite refreshing whenthe weather turns warmer.



Grace’s Summer FlavorsOnly the best for our customers!

Grace’s Fresh Summer Picks

� Summer Themed Cooking Classes

� Prime Barbeque Specialties & Menus

� Fresh Outdoor Patio Dining

� Freshest Local Long Island Produce

GRACE’S MARKETPLACE EAST

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 specialtyBBQ Menus and Summer Eats!!

81 Glen Cove RoadGreenvale, NY 11548

516.621.5100

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

“Taste the Difference,Share the Experience.”

81836




The iconic Eddie’s Pizza has been around for at least fi ve 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 expa-triate 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 deli-cious 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, fi lled with cheese, salami, sweet peppers and more, was gigantic, overfl owing 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 Stuff ed Rigatoni with spicy veal sauce was outstanding, with just the right kick of heat in its robust

sauce, it off ered the perfect savory fl avor to the generous ground veal and well-cooked fl attened pasta fi lled 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 mouth-watering, 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 fl avor-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 off erings 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 off ering 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.

By Rob Donovan

Eddie’s PizzaY O U R T A B L E I S W A I T I N G

E d d i e ’ s P i z z a

2048 Hillside Ave., New Hyde Park516-354-9780 • www.eddiespizzany.com

81898


http://www.eddiespizzany.com


82279

BeginningsCHILLED LITTLE NECKS ON THE HALF 1/2 DOZEN $9 DOZEN $16

WARM LUMP CRAB DIP $9POACHED SHRIMP COCKTAIL $14PAN SEARED CALAMARI $10CRISPY EAST END CALAMARI $10FRIED OYSTERS $9PRINCE EDWARD MUSSELS $14FRIED CLAMS $9NEW ENGLAND CLAM CHOWDER BREAD BOULE $9CLASSIC BAKED CLAMS $9

SaladsCHUNKY GREEK SALAD $9CLASSIC CAESAR SALAD $9THE PORT SALAD $10AMORE SALAD $10ADD TO ABOVE SALADS ROASTED CHICKEN $6 GRILLED SHRIMP $8

SLICED STEAK $8 POACHED LOBSTER $9

CLASSIC COBB SALAD $17LUMP CRAB AND AVOCADO SALAD $19POACHED LOBSTER SALAD $19

CHICKEN FOCACCIA $14

MONTAUK LOBSTER ROLL $18

GRILLED SHRIMP BLT BRIOCHE $16

ROASTED VEGETABLE FOCACCIA $14

SLICED STEAK FOCACCIA $16

FISH TACOS $15

Sandwiches

BURGER DELUXE $14COBB BURGER $16CAPRICE BURGER $16YELLOWFIN TUNA BURGER $17GRILLED SALMON FILET BURGER $16

Burger Section

Pastas & Individual PizzasCLASSIC LINGUINI & CLAMS RED OR WHITE $16GUY’S PASTA $15INDIVIDUAL MARGARITA PIZZA $12INDIVIDUAL PEPPERONI PIZZA $12INDIVIDUAL GRILLED VEGETABLE PIZZA $12SHRIMP SCAMPI PIZZA $15

Main Lunch DishesGRILLED ATLANTIC SALMON $18JUMBO LUMP CRAB CAKES $16THE DOCKS $22BABY BACK RIBS $16COCONUT CRUSTED SHRIMP $16

SidesBUCKET OF STEAK FRIESBUCKET OF FRY CHIPS

SAUTÉED BROCCOLI RABEBUCKET OF BEER BATTERED O RINGS

$6

CALL OR GO TO OUR WEBSITE FOR DINNER & CATERING MENUS

Live Band Friday NightsSteel Drum Sunday 4pm

SERVED WITH STEAK FRIES

SERVED WITH FRY CHIPS



691 Hempstead Turnpike • Franklin Square691 Hempstead Turnpike • Franklin Squarewww.capriosbrickovenpizza.comwww.capriosbrickovenpizza.com

516.505.1604516.505.1604

CateringCatering

Available!Available!

WE DELIVERWE DELIVERPlease Mention Please Mention

Coupons on Coupons on Delivery Orders Delivery Orders

+ Tax & + Tax & $$1 Delivery Charge1 Delivery Charge

PASTA NIGHT IS BACK!Celebrating 6 Years in Business!Celebrating 6 Years in Business!

Every Night!Every Night!

$$999595p.p.p.p.

Dine-In OnlyDine-In Only

Any Pasta Any Pasta Choice on MenuChoice on Menuincludes Salad, includes Salad,

Coffee & CannoliCoffee & Cannoli

81826

2 2 LARGELARGENEOPOLITAN NEOPOLITAN PIESPIES$$19199595

Plus Tax & Plus Tax & Delivery ChargeDelivery Charge

$$220000 OFF OFFANY ANY

LARGELARGEPIE PIE

MON. - THURS.MON. - THURS. $$220000PERONI BEERPERONI BEERDINE-IN ONLYDINE-IN ONLY

MON. - THURS.MON. - THURS. LARGELARGE

NEOPOLITAN PIENEOPOLITAN PIE $$999595

Pickup or DeliveryPickup or DeliveryPlus Tax & Delivery ChargePlus Tax & Delivery Charge

$$550000 OFF OFFANY ANY

PURCHASEPURCHASEOF OF $$35350000

OR MOREOR MORENot to be combined with any other offers.

Not to be combined with any other offers.





http://www.capriosbrickovenpizza.com


FREE1/2 Pitcher of Sangriaof Sangria

With 2 or More PeopleWith 2 or More People

10% OFFAny Takeout

Order$20 or More 20 or More

100 Herricks Road100 Herricks RoadMineola • 516.280.8000Mineola • 516.280.8000

With coupon. Expires 6/30/12. Not combinable.

LIMIT 1 PER TABLE.

OPEN MON. - SAT. 11:30 AM - 10:30 PMSUN. 11:30 AM - 10:00 PM 81

770

With coupon. Expires 6/30/12. Not combinable.

LIMIT 1 PER TABLE.



Linguine With ClamSauce And VegetablesHighly acclaimed chef Jacques Pépin is the host of Es-

sential Pépin, which airs on PBS stations. The companionbook to the series also titled Essential Pépin, features someof his favorite recipes including this one for linguine withclam sauce and vegetables. This is one of Jacques’ fa-vorites, which he makes once a week during the summer.

Serves four as a main course, eight as a first courseIngredients:1 pound linguineSauce:2 tablespoons olive oil1 tablespoon unsalted butter2 medium onions, coarsely chopped (1 cup)1 teaspoon fresh oregano leaves4–6 large garlic cloves, sliced (1/4 cup)2 dozen cherrystone clams, shucked, cut in half with

scissors, and kept in their juices1/2 cup dry white wine1/2 teaspoon freshly ground black pepperVegetables1 tablespoon peanut oil1 tablespoon unsalted butter8–10 asparagus spears, trimmed, peeled, and cut into 1-

inch 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 salt1/8 teaspoon freshly ground black pepper1 1/4 cups seeded and diced (1/2-inch) tomatoesfreshly 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 stillslightly al dente.

• Meanwhile for the sauce: Heat the olive oil and butter

in a large skillet until hot. Add the onions and sauté forabout 2 minutes. Add the oregano and garlic and cook forabout 30 seconds. Add the juices from the clams and thewine, and boil gently for 7 to 8 minutes. Add the clams andpepper and bring to a simmer. Set aside.

• For the Vegeta-bles: When the pastais cooked, drain it in acolander. Add thepeanut oil and butterto the pot and heat un-til hot. Add the as-paragus, mushrooms,and zucchini, seasonwith the salt and pep-per, and sauté forabout 2 minutes. Tossin the tomatoes andheat briefly to warmthem.

• Divide the pastaamong individualplates or transfer to alarge serving platter.Spoon the hot clamsauce on top andarrange the vegetableson top of the pasta.Serve immediately,with Parmesan cheese,if desired.

Copyright © 2011 byJacques Pépin. Used bypermission of HoughtonMifflin Harcourt. Allrights reserved.

Essential Pépin, published by Houghton-Mifflin, isthe companion book to Jacques’ PBS series. Pho-to © 2011 Cristiana Ceppas.

Linguine with clam sauce and vegetables is one of Jacques Pépin’s favorite recipes. ©2011 KQED/Wendy Goodfriend.



Mirelle’s Restaurant and CateringMirelle’s Restaurant and CateringContinental Cuisine with a Caribbean Twist

2 ROOMS AVAILABLE FOR CATERING SERVICES2 ROOMS AVAILABLE FOR CATERING SERVICESPrivate and Corporate Functions Welcome

OPEN FOR DINNER ON TUESDAY, OPEN FOR DINNER ON TUESDAY, THURSDAY THRU SUNDAY FROM 5PM TO 11PMTHURSDAY THRU SUNDAY FROM 5PM TO 11PM

SUNDAY JAZZ BRUNCH FROM 11AM to 4PM - BUFFET $1599

For Reservations: 516-338-4933516-338-4933 Fax: 516-338-4953516-338-4953www.mirelles.comwww.mirelles.com

$$5500 00 OFFOFF $$5500 00 OFFOFF $$5500 00 OFFOFFNot redeemable for

Sunday Brunch. To be used with $25 purchase minimum.

Not redeemable for Sunday Brunch. To be used with $25 purchase minimum.

Not redeemable for Sunday Brunch. To be used with $25 purchase minimum.

8197

6


http://www.mirelles.com


EAT, DRINK & ENJOY

GRAND OPENINGGRAND OPENING

Molly DownsMolly DownsGOOD FOODGOOD FOOD!!

BRING BRING THE THE

KIDS!KIDS!

LATE NIGHTLATE NIGHTBAR MENUBAR MENU

607 Willis Avenue, Williston Park

516-385-2324516-385-232482607

GREAT COMPANYGREAT COMPANY!!

OPEN 7 DAYS LUNCH OPEN 7 DAYS LUNCH && DINNER DINNER



875 Willis Avenue Albertson, New York

516- 741-7940 or 516 [email protected]

Open from 5 p.m. until 10 p.m. Sunday-Thursday

and until Midnight Friday and Saturday.

Seasonal Menu Subject to Change.

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”...

HAPPY HOURMonday - Friday

5-7PM

PRIX FIXE DINNERThree Courses

Tax & Gratuity Not Included

$27.955-6:30PM Monday-Thursday82638

Mitch and Toni’s Was Recently Voted #10 of Newsday

“BEST NEW RESTAURANT”


mailto:[email protected]


100 MAIN STREET MINEOLA, NY11501BROWN BOX CAFE

Serving breakfast and lunch, M–F from 7am–4pm

(corner of 2nd and Main) p: 516.493.9090 f: 516.493.9091

BBEVERYTHING MADE FRESHIN-HOUSE DAILY Free DeliveryLet us cater your next breakfast, lunchor special event, business and personal.Ask about our BB Dinner To Go specials, andGift 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 BROWN BOX CAFE

LIKE us on Facebook

FOLLOW us on Twitter

brownboxcafe.com

50% offBuy 1 breakfast ($5 or more) get 2ndhalf off. Offer not including coffee.Not to be combined with any other offer.

50% offBuy 1 lunch ($10 or more) get 2ndhalf off. Offer not including beverages.Not to be combined with any other offer.

82594



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!

47 Shore Road • Port Washington 516.767.6490

82319



For over a decade

GGarden 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



92 MINEOLA AVENUE ROSLYN HEIGHTS, NY 11577 T. (516) 621 6828 • F. (516) 621 0121 • WWW.CHICKENKEBAB.COM

APPETIZERSAll Appetizers served with pita bread All Appetizers served with pita bread

(except A, B, C, F, H and P)(except A, B, C, F, H and P)A. MEAT PIE A. MEAT PIE ........................................................................................................................ ........................................................................................................................ $4.25

B. CHEESE PIE ........................................................................................................................................................................................................................................ $4.25

C. SPINACH PIE C. SPINACH PIE ............................................................................................................... ............................................................................................................... $4.25

D. HUMMUSD. HUMMUS (Chick Pea Pureé) ............................................................................... ............................................................................... $5.75

E. TABULEH E. TABULEH (Kisir) ............................................................................................................ ............................................................................................................ $5.50

F. SIDE FALAFEL F. SIDE FALAFEL ............................................................................................................... ............................................................................................................... $5.50

G. SCORDALIA G. SCORDALIA ............................................................................................................... ............................................................................................................... $4.95

H. DOLMA H. DOLMA (Homemade) .......................................................................................... .......................................................................................... $5.75

I. EGGPLANT SALAD I. EGGPLANT SALAD (Baba Ghanoush) .......................................................... .......................................................... $6.25

J. FAVA BEAN SALAD .................................................................................................. .................................................................................................. $5.75

K. SAGANAKI K. SAGANAKI ..................................................................................................................... ..................................................................................................................... $7.25

L. TARAMA L. TARAMA (Caviar) ....................................................................................................... ....................................................................................................... $6.75

M. SPICY TOMATOES M. SPICY TOMATOES ................................................................................................... ................................................................................................... $6.50

N. SPICY EGGPLANT .................................................................................................. .................................................................................................. $6.50

O. ASSORTED APPETIZERS O. ASSORTED APPETIZERS .................................................................................. .................................................................................. $12.25

P. SPINACH or PLAIN PIZZA P. SPINACH or PLAIN PIZZA .................................................................................. .................................................................................. $5.95

SOUPSSOUP OF THE DAY SOUP OF THE DAY ............................................................ ............................................................CUP CUP $3.50 BOWL $4.25

Chicken Lemon • Turkish Lentil • Vegetable (seasonalChicken Lemon • Turkish Lentil • Vegetable (seasonal

SALADSAll Greek salads are prepared with freshly cut Iceberg lettuce, romaine All Greek salads are prepared with freshly cut Iceberg lettuce, romaine lettuce, carrots, red cabbage, tossed in-house dressing, topped with feta lettuce, carrots, red cabbage, tossed in-house dressing, topped with feta

cheese and garnish.cheese and garnish.

SIDE GREEK SALAD ..................................................................................................... ..................................................................................................... $4.95

MEDIUM GREEK SALAD ........................................................................................... ........................................................................................... $9.25

LARGE GREEK SALAD .......................................................................................................................................................................................... $10.25

SHEPHERD SALAD 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: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 with shrimp kebab (med.) ............ ............med. salad $13.25 .................lrg. salad $14.50

with jumbo shrimp kebab with jumbo shrimp kebab .................................................................... ....................................................................lrg. salad $16.95

with grilled salmon fi llet with grilled salmon fi llet ......................................................................... .........................................................................lrg. salad $15.95

with swordfi sh with swordfi sh ............................................................................................. .............................................................................................lrg. salad $16.95

SEAFOODAll Seafood entrées are served over rice pilaf with Greek Salad, All Seafood entrées are served over rice pilaf with Greek Salad,

Pita Bread, Onion Sauce and Yogurt Sauce.Pita Bread, Onion Sauce and Yogurt Sauce.ANY SUBSTITUTIONS ARE AN ADDITIONAL ANY SUBSTITUTIONS ARE AN ADDITIONAL $2.00

SPINACH-FISH .............................................................................................................. .............................................................................................................. $14.95

MED-STYLE FLOUNDER FILET .................................................................................................................................................... $14.95

FLOUNDER FILET MARMARIS ........................................................................... ........................................................................... $14.25

SALMON FILET MARMARIS ................................................................................ ................................................................................ $15.50

SHRIMP MARMARIS .................................................................................................. .................................................................................................. $16.50

SALMON STEAK KEBAB SALMON STEAK KEBAB ........................................................................................ ........................................................................................ $15.95

JUMBO SHRIMP KEBAB JUMBO SHRIMP KEBAB ........................................................................................... ........................................................................................... $16.95

SWORDFISH KEBAB SWORDFISH KEBAB ................................................................................................. ................................................................................................. $16.95

LOBSTER TAILS LOBSTER TAILS ............................................................................................................. ............................................................................................................. $22.95

SCALLOPS MARMARIS ........................................................................................... ........................................................................................... $13.95

SHRIMP SAGANAKI ................................................................................................... ................................................................................................... $18.95

SEAFOOD SPECIAL ...................................................................................................................................................................................................... $20.95

CHILEAN SEA BASS CHILEAN SEA BASS ............................................................................. ............................................................................. MARKET PRICE

STUFFED CHILEAN SEA BASS STUFFED CHILEAN SEA BASS ...................................................... ...................................................... MARKET PRICE

STUFFED SALMON ................................................................................................... ................................................................................................... $17.95

MIXED GRILLKEBAB SPECIAL KEBAB SPECIAL ............................................................................................................ ............................................................................................................ $17.50

HOUSE KEBAB .............................................................................................................. .............................................................................................................. $20.50

SULTAN KEBAB SULTAN KEBAB ............................................................................................................ ............................................................................................................ $19.95

SHRIMP & FILET MIGNON KEBAB SHRIMP & FILET MIGNON KEBAB .................................................................. .................................................................. $18.95

SHRIMP & CHICKEN KEBAB SHRIMP & CHICKEN KEBAB ................................................................................ ................................................................................ $17.95

DINNER ENTRÉESAll Entrées are open-fl ame, char-broiled. All Entrées are open-fl ame, char-broiled.

Served over rice pilaf with Greek Salad and Pita Bread.Served over rice pilaf with Greek Salad and Pita Bread.ANY SUBSTITUTIONS ARE AN ADDITIONAL ANY SUBSTITUTIONS ARE AN ADDITIONAL $1.50

DONER DONER (Gyro) ............................................................................................................. ............................................................................................................. $13.25

LAMB SHISH-KEBAB LAMB SHISH-KEBAB .................................................................................................. .................................................................................................. $14.25

BEEF SHISH-KEBAB BEEF SHISH-KEBAB .................................................................................................... .................................................................................................... $13.25

FILET MIGNON SHISH-KEBAB FILET MIGNON SHISH-KEBAB ...................................................................................................................................................... $17.95

CHICKEN SHISH-KEBAB 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

8200

3

THE ORIGINAL AND ONLY CHICKEN KEBAB RESTAURANTTHE ORIGINAL AND ONLY CHICKEN KEBAB RESTAURANTCELEBRATING OUR 19TH YEAR IN THE SAME LOCATIONCELEBRATING OUR 19TH YEAR IN THE SAME LOCATION

DINE IN • DINE OUTDINE IN • DINE OUTWE DELIVERWE DELIVER



CelebrityRecipes

Maybe you can’t dance like thestars, but do you want to cook likethem, or at least their moms? Thencheck out Nick Katsoris’s new book,Loukoumi’s Celebrity Cookbook Fea-turing Favorite Childhood Recipes. Itcontains recipes from over 50 celebri-ties who share some of their favoritechildhood recipes. Below are contri-butions from Eli Manning and JayLeno.

Eli Manning’s Lace Cookies

“My mom made these cookies forus all the time and they are my fa-vorite. She still makes them every timeI make a visit home.” – Eli Manning

Ingredients2 cups old fashioned rolled oats1 tablespoon flour2 cups white sugar½ teaspoon salt2 sticks melted butter2 eggs beaten1 teaspoon vanillaInstructions: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 hasmelted.

3. Add eggs and vanilla - stir well.4. Preheat oven to 325 degrees.5. Cover cookie sheets with un-

greased 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.

Jay Leno’s Uncle Louie’s

Chicken Wings Marinara“My Uncle always told me ‘Some-

day you’ll have to make dinner for 20guys and this is what you’ll make’.”

– Jay Leno

Ingredients:2-3 dozen chicken wings1 can Italian plum tomatoesolive oilgarlic or garlic powderDurkee’s hot saucesaltparsley

Instructions:1. Cook chicken wings by broiling

or lightly flour them and deep fry insafflower or peanut oil. While theyare cooking, prepare the sauce.

2. Heat 1/8-inch of olive oil in apan, add garlic powder or crushedgarlic to taste. Mash one can of wholeplum tomatoes through a sieve andcook in the olive oil. Add a few tea-spoons of chopped parsley and salt totaste – then cook about 20 minutes.

3. At the end of this cooking time,add Durkee’s Hot Sauce (put a littleor a lot, depending on how hot ormild your taste), but put in at least 2tablespoons or the sauce won’t be astasty. Add a little garlic powder andcook another 3-4 minutes.

4. In a bowl, toss the chicken wingswith ½ cup of the sauce and servewith the remaining sauce on the sideto dip the wings into.

Recipes reprinted with permissionfrom Loukoumi’s Celebrity CookbookFeaturing Favorite ChildhoodRecipes by Over 50 Celebrities byNick Katsoris. Copyright (c) 2011 byNK Publications, Inc.

Over 50 celebrities share theirfavorite childhood recipes in anew book by Nick Katsoris.

Nick Katsoris is the author ofthe acclaimed and award-win-ning children’s book series fea-turing Loukoumi the fluffy lamb.

Eli Manning celebrating the Gi-ants Super Bowl XLVI victory.

Published by Anton Community Newspapers132 E. Second St., Mineola, NY 11501 - 516-747-8282 www.antonnews.com

DINING GUIDE

Angela Susan Anton

Publisher

William M. Delventhal, Jr.

General Manager

Editor In Chief

Robbie Woliver

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


http://www.antonnews.com


2330 HEMPSTEAD TURNPIKEEAST 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

WEDNESDAY AND THURSDAY

25% OFFALL PASTA DISHES

(Dine In Only)

We Carry Whole Wheat and Gluten Free Pasta

CATERING FOR ALL OCCASIONS

In or OutGraduations, Celebrations,

Communions and Father’s Day

82044


http://www.buongustopiesano.com


WE DARE YOU WE DARE YOU TO FIND TO FIND

A BETTER A BETTER BREAKFAST...BREAKFAST...

“Ambition is a dream “Ambition is a dream

with a V8 Engine.” - Elviswith a V8 Engine.” - Elvis

138 Jericho Turnpike, Mineola, NY 11501138 Jericho Turnpike, Mineola, NY 11501

Tel: 516-877-1370 Tel: 516-877-1370 Fax: 516-877-1962Fax: 516-877-1962

�� BREAKFAST BREAKFAST �� BRUNCH BRUNCH ��

LUNCHLUNCH ��

DELIVERY DELIVERY ��

HOURS: Mon. - Sat. 6am - 4pm, Sunday 7am - 3pm

(corner of Willis & Jericho)

8204

3

Serving Up History Since 1948Serving Up History Since 1948



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 & fi nest ingredients. Our meals are cooked to order at your preferences & specifi cations. Our fi sh comes from American waters with special fi sh fl own in daily from the Mediterranean Sea, Australian or New Zealand waters & of course the lobsters are from Maine. We purchase our fi sh daily from the Hunts Point fi sh market & from selected local fi shmongers. All available seafood is subject to seasonal, weather & fi shing conditions.

271-02 Union Turnpike, New Hyde Park, NY 11040(1 block west of Lakeville Road)

(516) 354-3230 • (718) 347-8052Fax: (718) 347-3921

Closed Mondayswww.piscesonerestaurant.com

8201

8


http://www.piscesonerestaurant.com


41049

“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 DAILYSalt Free BBQ’S to Order Skinless BBQ to Order

FRESH SALADSCHICKEN SALADHEALTH SALADPOTATO SALADSHRIMP SALADMACARONI SALADTUNA SALADVARIETY OF COLE SLAWSTHREE-BEAN SALADTOSSED SALAD (with or without chicken)EGGPLANT SALADPASTA SALADSBEET VINAIGRETTECRANBERRY COMPOTECUCUMBER SALADCARROT RAISIN SALADCOUNTRY COLE SLAW*GREEK SALAD

MEATSBAKED VIRGINIA HAM

MEAT LOAFOVEN ROASTED BRAZILIAN CHICKEN

TURKEY BREASTITALIAN MEATBALLS

DOMINICAN STYLE PORK CHOPSSPIT ROASTED CHICKEN

EST. 1950

APPETIZERS & SIDE DISHESCHOPPED CHICKEN LIVERSVEGETABLE KNISHESPOTATO KNISHESGEFILTE FISHKASHA KNISHESKASHA VARNISHKASCHICKEN SOUPEGG BARLEY & MUSHROOMSMATZOH BALLS

FRIED RICEMASHED POTATOESNOODLE PUDDING

VEGETABLE LASAGNAWILD RICE W/ RAISINS & ALMONDS

SWEET POTATO PIEBLACK BEAN SOUP WITH RICE

STEAMED BROCCOLI & GARLICGRILLED CORN ON A COB

POTATO KUGELBAKED APPLES

POTATO PANCAKESSTUFFED CABBAGE

MACARONI & CHEESEASSORTED VEGETABLES

ACORN SQUASH

WE MAKE SANDWICHES!!

CHALLAHSPLAIN & RAISIN

CORN BREAD

ASK ABOUT OUR DELICIOUS NEW ITEMS!

CHICKEN • DUCK • TURKEY • CORNISH HEN

The Best Kept Secret in Great NeckPoultry Mart’s Raw Poultry Department

Family Owned & Operated Since 1950

(516) 487-715033 MIDDLE NECK RD., GREAT NECK, NY 11021

We deliver to Great Neck, Port Washington, Roslyn, Manhasset,

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



RestaurantRestaurant& Bar& Bar

WE CATER!!WE CATER!!

All Baking DoneAll Baking DoneOn PremisesOn Premises

Additional ParkingAdditional Parking in Rear in Rear

SERVING SERVING BREAKFAST,BREAKFAST,

LUNCH & DINNERLUNCH & DINNER

Daily Lunch & Daily Lunch & Dinner SpecialsDinner Specials

EXPERIENCE THE EXPERIENCE THE FINEST DINING IN THE NEIGHBORHOODFINEST DINING IN THE NEIGHBORHOOD

101 HERRICKS ROAD101 HERRICKS ROAD GARDEN CITY PARK, NY 11040 GARDEN CITY PARK, NY 11040516-747-9323 • F 516-747-9325516-747-9323 • F 516-747-9325

www.parkcitydiner.com www.parkcitydiner.comOpen Sun.-Thurs. 6am-12am, Fri. & Sat. 6am-2amOpen Sun.-Thurs. 6am-12am, Fri. & Sat. 6am-2am

CALL AHEAD OR FAX YOUR ORDER CALL AHEAD OR FAX YOUR ORDER IN FOR PICKUP.IN FOR PICKUP.

10% OFF10% OFF$$30300000 or More or MoreDine In OnlyDine In Only

Not to be combinedNot to be combinedwith any other offers. with any other offers.

Expires 7/1/12.Expires 7/1/12.

8237

9

BREBREAKFAST AKFAST SPECIALSSPECIALS Monday - Friday 6:00am-11:00amMonday - Friday 6:00am-11:00am

LOBSTER NIGHTLOBSTER NIGHT Every Monday Evening 5:00pm-9:00pm Every Monday Evening 5:00pm-9:00pm

PASTA NIGHTPASTA NIGHT Every Tuesday Evening 5:00pm-9:00pmEvery Tuesday Evening 5:00pm-9:00pm

PRIME RIB NIGHTPRIME RIB NIGHT Every Wednesday Evening 5:00pm-9:00pmEvery Wednesday Evening 5:00pm-9:00pm

Enjoy a Fresh Espresso or Cappuccino Enjoy a Fresh Espresso or Cappuccino with one of the many homemade dessertswith one of the many homemade desserts

We AcceptWe AcceptVisit us on Facebook & TwitterVisit us on Facebook & Twitter


http://www.parkcitydiner.com


Planning A Party?Planning A Party?Let Pirandello’s Cater Your AffairLet Pirandello’s Cater Your Affair

APPETIZERS AND SALADS

Meatballs ...................................... $45 ...................... $90Fried Calamari with Spicy Sauce .....40 ........................75Fried Zucchini with Marinara Sauce........................................................30 ........................55Baked Clams Oreganata .............35 ........................65Clams Possillipo ...........................40 .......................85Mussels Marinara ........................35 ........................70Stuffed Eggplant ..........................40 ....................... 75Stuffed Mushrooms ......................40 ....................... 75Grilled Portobello Mushrooms ....40 ....................... 75Shrimp Cocktail ......................... P.A. ................... P.A.Seafood Salad ..............................75 .....................130Cold Antipasto .............................50 .....................100Mixed Green Salad ......................25 ....................... 35Caesar Salad ................................25 ....................... 35 Caesar Salad with Chicken .........50 .......................90Caesar Salad with Shrimp ..........75 ......................130Tricolor Salad ...............................30 ........................55Tomato and Onion Salad ............40 .......................70Bruchetta ......................................40 .......................80

PASTARigatoni ala Vodka ......................40 ........................75Baked Ziti .....................................50 ........................80Baked Ziti with Eggplant ............55 ........................95Baked Ziti with Meatballs and Sausage .......................................................60 ......................105Rigatoni Bolognese ......................50 .......................90Penne with Chicken and Broccoli........................................................60 ......................100Ravioli ...........................................50 ..................... 100Stuffed Shells ...............................55 ......................100Manicotti .......................................50 ......................100Lasagna (meat) ..............................60 ..................... 100Vegetable Lasagna .......................60 .....................100Fettuccine Primavera ...................50 .......................90Linguine with Shrimp Marinara .80 ..................... 130Linguine Seafood Marinara ........80 ......................140Mezza Rigatoni Sicilani ...............55 ......................100Penne, Broccoli Rabe, Garlic and Oil ........................................................50 ........................95Eggplant Parmigiana ...................55 ......................100

ENTRÉESChicken Parmigiana ....................60 ......................100Chicken Marsala ..........................60 ......................110Chicken Portobello ......................60 ......................110Chicken Francese ........................55 ......................100Chicken Picata .............................55 .....................100Chicken Pizziola ...........................55 ......................110Chicken Cacciatore (with bone) ...55 ......................110Chicken Scarpariello (with bone) 55 ..................... 110

Chicken Siciliana (with bone) ......55 ......................110Chicken Rollatini .........................55 ..................... 110Chicken Caprese ..........................55 ..................... 110Veal Parmigiana ..........................75 .....................135Veal Sorrentino ............................75 .....................135Veal Portobello .............................85 .....................135Veal Marsala ................................80 .....................135Veal Francese ...............................75 ......................130Veal and Peppers .........................65 ......................110Sausage and Peppers ...................55 ..................... 110Shrimp: Parmigiana, Scampi, Oreganata...................................................... P.A. .................. P.A.Salmon Filet ................................ P.A. .................. P.A.

Entrées will be prepared to your specifi cations. It is our pleasure to satisfy any special requests.

Other fresh fi sh available upon request.

PIZZASicilian Pie ........................................................... 15.00Cheese Pie ........................................................... 12.75Extra Cheese ....................................................... 15.25Sausage ................................................................ 15.25Meatball ............................................................... 15.25Pepperoni ............................................................. 15.25Onion ................................................................... 15.25Mushroom ........................................................... 15.25Anchovies ............................................................ 16.75Peppers ................................................................. 15.25Garlic ................................................................... 15.25Black Olive .......................................................... 15.25Broccoli ................................................................ 16.25Spinach ................................................................ 15.25White (Ricotta ad Mozzarella) .......................... 18.00Pirandello Special ............................................... 24.00

GOURMET PIZZABarbeque Chicken Pizza ................................... 22.00Buffalo Chicken Pizza ........................................ 22.00Baked Ziti Pizza .................................................. 19.95Penne ala Vodka .................................................. 19.95Chicken Ceasar Salad Pizza .............................. 22.00Vegetable with Cheese ........................................ 19.95Chicken and Tomato (no cheese) ....................... 22.00Grandma Pizza Marinara ................................... 15.00Grandma Pizza with Cheese .............................. 15.00Pirandello Marinara Sauce (pint) ........................ 3.50Other gourmet toppings available. Extra toppings: $2.50; Half

Pie $1.25; 12” Pizza Available.

516.625.668836 LINCOLN AVENUE, ROSLYN HEIGHTS, NY 11577

Half Tray (8-10) Full Tray (20-25)

8081

0

WE ALSO OFFER CALZONES, ROLLS & PANINI

DELIVERY AVAILABLE FOR ALL OF YOUR SPECIAL OCCASIONS.


80811

FREE LOCAL DELIVERY • VALET PARKING • OPEN 7 DAYS

FULL BAR • PRIVATE PARTIESCATERING AVAILABLE FOR

ALL OCCASIONS!RESERVE NOW!

36 Lincoln Avenue, Roslyn Heights

516.625.6688

SPRING SPECIAL15% OFF

LuNCh OR DINNERWITH 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.

PLAN YOuRGRADuATIONPARTIESNOW!

TAKE-OuT SPECIALSBuY 1, GET 1 FREE

MONDAYEggplant Parmigiana with Spaghetti

TuESDAYMeat Lasagna

WEDNESDAYSpaghetti & Meatballs

ThuRSDAYEggplant Parmigiana with Spaghetti

EVERYDAY! BUY ONE GET ONE FREEChicken Parmigiana with Ziti

& Penne ala VodkaPLUS TAX - TAKE-OUT ONLY

Any changes or substitutions will be charged accordingly.

You’ll Rave About The Taste!

Eddie’s Pizza Restaurant

“Home Of The Bar Pie”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.™”

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.

Open 7 Days A

Week!LATE NIGHT HOURS

2048 HILLSIDE AVE, NEW HYDE PARK

516.354.9780NO CHECKS OR CREDIT CARDS ACCEPTED

Eddie’s off ers its famous pizzas and traditional Italian and American cuisine including whole wheat as well as gluten-free crust pizza with fat-free cheese, salads, soups, hot heros and a wide variety of entrées.

Great Value Packed Menu!Pizza, Heros, Burgers And Italian Specialties

ZAGAT

RATED

8189

7

dining guide may 2012

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