45 Orchard Beach Boulevard, Port Washington, NY 11050 45 Orchard Beach Boulevard, Port Washington, NY 11050 Phone: 516.883.5600 Fax: 516.883.5612 Phone: 516.883.5600 Fax: 516.883.5612 www.marinosonthebay.com At the Brewer Capri Marina East At the Brewer Capri Marina East DINING Anton Community Newspapers SUMMER 2012 SUMMER 2012
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Anton Community Newspapers Dining Guide Summer 2012
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45 Orchard Beach Boulevard, Port Washington, NY 11050 45 Orchard Beach Boulevard, Port Washington, NY 11050 Phone: 516.883.5600 Fax: 516.883.5612Phone: 516.883.5600 Fax: 516.883.5612
www.marinosonthebay.comAt the Brewer Capri Marina EastAt the Brewer Capri Marina East
DININGAnton Community Newspapers
SUMMER 2012SUMMER 2012
Serving Classic Italian Cuisine for Lunch & Dinner. Open Tuesday to Sunday. Banquet Hall accommodates 35 to 150
Guests comfortably with a band. Martini Lounge, Outside Seating,
Sunday SupperSunday Supper – Live JazzLive Jazz5 Course $34.95 for 25 Course $34.95 for 2
www.tappony.com • 516-759-1913www.tappony.com • 516-759-1913TAPPO • Ristorante ItalianoTAPPO • Ristorante Italiano| 284 Glen Street • Glen Cove, NY 11542284 Glen Street • Glen Cove, NY 11542
4 • Summer Dining Guide 2012 Anton Community Newspapers
DININGSUMMER
A Taste of Long Island, Inc. .....................22211-A Main StreetFarmingdale, New York 11735 Specialty Food Market
Antonette’s ............................ Inside Front Cover290 Glen Cove RoadRoslyn, New York 11577(516) 626-6490 Authentic Italian Cuisine
Attilio’s .....................................................................2696 Mineola AvenueRoslyn Heights, New York 11576(516) 621-1400 Italian
Biscuits & Barbeque ................................ 12,13106 East 2nd StreetMineola, New York 11501(516) 493-9797 Southern Louisiana Barbeque
Bryant & Cooper Retail Butcher Shop...92 Middle Neck RoadRoslyn, New York 11576
(516) 627-7270 Retail Butcher Shop
Butler’s Flat Clam Shack ...........................33Brewer Capri Marina West80 Orchard Beach BoulevardPort Washington, New York 11050(516) 883-8330www.butlersfl at.com Waterfront Clam Shack
Churrasquiera Bairrada Rodizio .............38144 Jericho TurnpikeMineola, New York 11501
(516) 739-3856 Portuguese
Churrasqueira Brasa Rodizio ..................20100 Herricks RoadMineola, New York 11501(516) 280-8000 Portuguese
Delicacies .............................................................. 271354 Old Northern BoulevardRoslyn VillageRoslyn, New York 11576(516) 484-5979 Gourmet Deli & Pizza
DiMaggio’s Restaurant ............................... 41706 Port Washington BoulevardPort Washington, New York 11050(516) 944-6363 Continental
Dunkin Donuts .................................................... 6566 Middle Neck RoadGreat Neck, New York 11020(516) 708-9389 Kosher
Fishery Grill .......................................................... 1841Glen Head RoadGlen Head, New York 11545(516) 759-0100 Seafood
Garden Gourmet Delicatessen .............. 31839 Stewart AvenueGarden City, New York 11530(516) 357-0000
(516) 357-9555 Fax Delicatessen & Catering
Greek Corner ...................................................... 14165 Voice RoadCarle Place, New York 11514(516) 280-2778
281 Franklin AvenueFranklin Square, New York 11010(516) 326-0300 Greek
Grill Works Inc. ...........................................10(855) 434-3473www.thegrillery.com Barbecue Grills
Hurricane Grill & Wings .......................... 11King Kullen Shopping Center275 Jericho TurnpikeSyosset, New York 11791(516) 921-9464
Levittown Mews Shopping Center3345 Hempstead TurnpikeLevittown, New York 11756
(516) 520-9464 Contemporary American
Inn at New Hyde Park ..................................32214 Jericho TurnpikeNew Hyde Park, New York 11040(516) 354-7797 German/American
PG. PG.
Anton Community Newspapers Summer Dining Guide 2012 • 5
DIRECTORY 2012
Jake’s Steakhouse ......................................... 152172 Hempstead TurnpikeEast Meadow, New York 11554(516) 222-8400 Steak House
K. Pacho ..................................................................... 7 1270 Union TurnpikeNew Hyde Park, New York 11040(516) 358-2222 Mexican Grille
La Motta’s Waterside Restaurant ....... 37Manhasset Bay Marina10 Matinecock AvenuePort Washington, New York 11050(516) 944-7900 American New Cuisine
La Verne’s of Great Neck ..........................429 Cuttermill RoadGreat Neck, New York 11020(516) 829-8200 Asian Fusion
Marino’s on the Bay ............... Front Cover, 17Brewer Capri Marino East45 Orchard Beach BoulevardPort Washington, New York 11050(516) 883-5600www.marinosonthebay.com Seafood/Italian
Meat House ........................................................... 191085 Northern BoulevardRoslyn, New York 11576(516) 307-9880 Neighborhood Grocer & Butcher
Miraku .......................................................................2331 South Middle Neck RoadGreat Neck, New York 11020(516) 466-6369 Modern Japanese Cuisine
Mitch & Toni’s .................................... Inside Back, 46875 Willis AvenueAlbertson, New York 11507(516) 741-7940 Classic American Bistro
Nick & Pedro’s ...................................................281496 Northern BoulevardManhasset, New York 11030(516) 365-6930 Italian
PG.
Pirandello Ristorante ........... Back Cover, 4536 Lincoln AvenueRoslyn Heights, New York 11577
(516) 625-6688 Italian
Roslyn Chamber of Commerce ............25Roslyn, New York 11576 Outdoor Dining
Shakers .......................................34,35267 Mineola BoulevardMineola, New York 11501
(516) 294-0441 Sports Bar & Grill
Tappo Ristorante Italiano ............................. 3284 Glen StreetGlen Cove, New York 11542(516) 759-1913
tappony.com Authentic Regional Ristorante Italiano
The Fishery ............................................................44 1 Main StreetEast Rockaway, New York 11518(516) 256-7117(516) 256-7558 Fax Seafood
The Greek Place .................................................292144 Jericho TurnpikeGarden City Park, New York 11040(516) 673-4545 Greek
Umberto’s ...............................................................43737 West Jericho TurnpikeHuntington, New York 11743(631) 423-2999 Italian
Vincent’s Clam Bar ..........................................39179 Old Country RoadCarle Place, NY 11514(516) 742-4577 Italian
Wall’s Wharf ........................................2118 Greenwich AvenueBayville, New York 11709
(516) 628-9696 American/ Seafood
PG.
6 • Summer Dining Guide 2012 Anton Community Newspapers
$1.00 OFFDozen Donuts
Limit one coupon per customer per visit. Coupon must be presented at time of purchase.Shop must retain coupon. No substitutions allowed. No cash refunds.
Void if copied or transferred and where prohibited or restricted by law. Consumer must pay applicable tax. May not be combined with any other coupon, discount,
promotion combo or value meal. Coupon may not be reproduced, copied, purchased, traded or sold. Internet distribution strictly prohibited.
One of the summer’s greatest pleasures is firing up thebarbecue and having a cookout. There’s the anticipa-tion as the grills get hot, the sizzling sound as the food
hits those grills, the aroma that permeates the backyard and ad-jacent yards as well, and the sensation of one’s mouth wateringas the delicious fare is placed on the table, ready to be attacked.Is there anything quite like chomping down on an ear of sweetcorn on the cob as the melted butter drips down your chin?
However, the whole experience can be ruined if the meatis not enjoyable. Nothing ruins the enjoyment of a barbecuelike chewing endlessly on a tough, burnt piece of meat.
Brothers Gillis and George Poll, proprietors of Bryant andCooper Steakhouse in Roslyn and Ben Hoza, executive chefat The Meat House in Roslyn, offer some suggestions so thatchefs can make their barbecue a delectable experience.
“You have to start with the right product,” advises Gillis.At the Poll’s steakhouse and butcher shop, customers are
served dry aged prime steaks. The Polls explain that dryaged steaks offer a more flavorful dining experience be-cause the meat’s enzymes help to break it down, whichgives the steak a nicer texture, makes it easier to eat andalso gives it a bit of what Gillis describes as a “nutty” fla-vor, which he says is well appreciated.
“It’s more tender, has a better flavor and is definitely thebest steak you can get,” adds Hoza of dry aged steaks.
Of course, you do get what you pay for, and because dryaged steaks are of higher quality they are more expensive.According to Hoza, it takes a lot of effort to dry age a steak,hence the increased price.
When choosing a cut of meat for steak, both the Polls andHoza recommend porterhouse steaks, which has a stripsteak on one side of the bone and a filet mignon on the oth-er, making it perfect fortwo people to share.While some use the termsporterhouse and T-bone in-terchangeably, both Hozaand the Polls explain that al-though both come from theshort loin, the porterhousecomes from a part where thefilet mignon is bigger.
Hoza also advises bone-in rib-eye steak or as he calls it, “Acowboy steak.” He says that thissteak is usually very tender and usu-ally has a lot of marbling so it is very juicy and tender.
The Polls also suggest looking for a piece of meat that iswell-marbled evenly through the beef. They say that mar-bling, or fat, melts out during cooking and gives the steak alittle better flavor. Like Hoza, the Polls also say that ribsteaks are quite popular and have very nice flavor.
When grilling the steak, Hoza says to remove the steak fromthe refrigerator and let it stand at room temperature so that thesteaks will grill more evenly. He explains that steaks, which areplaced on a grill directly from a refrigerator, are more likely toovercook on the outside while remaining rare on the inside.
Both Hoza and the Polls also recommend adding only saltand pepper to steaks while grilling, as high quality steaks donot need extra seasoning.
While grilling, Hoza advises gently placing the steak onthe grill and then leaving it alone. He recommends only turn-ing it once and not poking the meat. Hoza says a general ruleof thumb is 15 minutes of grilling per pound for medium rare.
For burgers, Hoza advises grilling over medium heat ofabout 325 degrees. As with steaks, he recommends puttingthe meat on the grill and turning it only once.
“The worst thing is to squish the burger down,” Hozasays. “It’s going to squeeze out some of the juices and alsomake it stick to the grill.”
When selecting chopped meat for his burgers, Hoza choosesmeat with about 20 percent fat forburgers with really nice texture.He adds that most of the fat willburn off when grilling. Further-more, chopped meat that is toolean will result in dry burgers.
For those, who prefersomething besides beef,the Polls say that chickenand ribs are also populargrilling choices. As withsteak, they advise thatstarting with highquality products will
result in the best tasting food. However, to add even moreflavor, Gillis suggests using Bryant and Cooper Sauce. Hebrushes the sauce on the chicken and ribs as they are grilling.
“It caramelizes on the grill,” says Gillis. “It’s unbelievable.”Another mixture that Gillis uses on chicken is a combina-
tion of lemon juice, olive oil, salt, pepper, and a smidgeon oforegano. He beats the mixture and then applies it to chicken.
“You keep basting it with that mixture and it comes outfabulous,” he says.
When cooking on the grill, Gillis also suggests that chefsdo not close the grill, which he says lets the air go out andhas the effect of baking the food instead of grilling it. Thiscan lead to food being overdone.
Following these suggestions and you’ll create fabulousmeals. Happy grilling!
‘Steaking’ Your Claim: Tips ForMaking Your Barbecue Sizzle
A properly grilled steak is one of summer’s eating delights.
George and Gillis Poll, proprietors ofBryant and Cooper Steakhouse in
Roslyn and Ben Hoza, executive chefat The Meat House in Roslyn advisethat dry aged steaks are tender and
have a nice flavor.
Anton Community Newspapers Summer Dining Guide 2012 • 9
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10 • Summer Dining Guide 2012 Anton Community Newspapers
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Anton Community Newspapers Summer Dining Guide 2012 • 11
Mixed greens with crispy or grilled chicken tossed in your favorite fl avor, crumbled bleu cheese, chopped bacon, diced tomatoes, red onions, shredded Monterey Jack and cheddar cheese, topped with crunchy tortillas amd your choice of dressing. (650-1190 Cal.) 10.99
Honey Pecan Chopped Chicken Salad
Mixed greens topped with grilled chicken, honey roasted pecans, crumbled bleu cheese, dried cranberries, diced tomatoes, and a honey lime dressing. (800 Cal.) 10.99
Small Mixed Bleu Salad
Mixed greens topped with crumbled bleu cheese, diced tomatoes, dried cranberries, and honey roasted pecans, served with your choice of dressing. (200-490 Cal.) 4.99
Small House or Caesar Salad (70-350 Cal.) 3.99
SaladsSalad Dressings
NEW Low Calorie Oil Vinaigrette
NEW Low Fat Zinfandel Vinaigrette
Ranch • Bleu Cheese • Balsamic
Vinaigrette • Caesar • Honey Lime
Vinaigrette
All burgers served on a buttery, toasted bun with lettuce, tomato, red onion, pickles, mayo, and your choice of crispy, natural cut fries, Kettle Chips, or Hurricane slaw.• Add mushrooms to any burger (10 Cal.) 50¢
100% Half-Pound Angus Steak Burger*
Angus steak burger* grilled the way you like it. (960-1490 Cal.) 8.99
100% Half-Pound Angus Steak Burger* with
Applewood Smoked Bacon* and Cheese
8oz. Angus steak burger* topped with applewood smoked bacon and your choice of American, Monterey Jack, Cheddar Jack, Bleu Cheese, or Swiss. (1070-1610 Cal.) 9.99
Southwestern Ranch Burger*
Fresh, 100% Angus burger*, generously seasoned with Hurricane’s Hot & Sweet Mesquite and smothered with sautéed mushrooms, green peppers, red onions, and Monterey Jack cheese. Served with a side of buttermilk ranch dressing. (1190-1570 Cal.) 9.99
BBQ Bacon Cheeseburger*
Angus steak burger* topped with applewood smoked bacon and smothered in your choice of original, Hurricane BBQ, Mango BBQ, or Honey Chipotle BBQ Sauce. (1070-1610 Cal.) 9.99
California Veggie Burger
A classic, tasty vegetarian burger. (630-1160 Cal.) 8.99
Add Cheese for (50-200 Cal.) 50¢
Hurricane Phillies All phillies are served on a buttery toasted hoagie roll with grilled onions, grilled peppers and white American cheese.• Add mushrooms to any philly (10 Cal.) 50¢
• Steak (780-1260 Cal.) 9.99
• Chicken (600-1130 Cal.) 8.99
• Mahi-Mahi (470-1000 Cal.) 10.99
HurricaneBurgers& Phillies
SPECIAL KID’S MENUSPECIAL KID’S MENU 12 & Under12 & Under
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24 DRAFT BEERS TO CHOOSE FROM24 DRAFT BEERS TO CHOOSE FROM
CATERING FOR ALL OCCASIONSCATERING FOR ALL OCCASIONS
Mon.-Fri. 4pm-7pmMon.-Fri. 4pm-7pm
Late NightLate Night Happy HourHappy Hour
9pm to 12 Midnight9pm to 12 Midnight
(Only at the Bar)
20% OFF20% OFFDine In Only • Includes AlcoholDine In Only • Includes Alcohol
Minimum Purchase ofMinimum Purchase of $$25.0025.00Not to be combined with any other offer.
Expires 9/30/12.
Purchase One Entrée &
Get The Second at Half PriceGet The Second at Half Price Not to be combined with any other offer. Expires 9/30/12.
Good only at the Syosset-Levittown Locations.
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LEVITTOWNLEVITTOWN Levittown Mews Shopping Center
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Hours: Sun.-Wed. 11am-11pm • Thurs. until 12 Midnight • Fri. & Sat. Until 1am 84332
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12 • Summer Dining Guide 2012 Anton Community Newspapers
DININGOn the semi-industrial roadway that is Mineola’s East
2nd Street sits a vintage diner. But rather than havethe boilerplate menu of burgers, omelets and salads that other local dinettes carry, Biscuits & Barbeque specializes in Louisiana-inspired eats. Run by Mineolaresident Joan Gallo and business partner Tom Sullivan,(both of whom run the similarly-themed Delta Grill in Manhattan’s Hell’s Kitchen), B&B captures Cajuncuisine with a hearty yet refi ned spin. Credit executivechef Bobby Bouyer, a native of Alexandria, Louisiana whose combination of down-home cooking skills andculinary-school honed execution reverberates throughboth eateries.
As we took refuge from the oppressive July heat and humidity, we quenched our thirst with sweet teaas we dove into an appetizer of fried oysters. The lightbreading fell off the large and succulent bivalve meat as we alternated our dipping between Devil’s Sauce,a house concoction the color of Russian dressing with considerably more kick, and remoulade, a cold mayon-naise-based dressing consisting of creole mustard,paprika and chopped green onions. Complementing the oysters was an order of jambalaya chips. This creole version of loaded nachos had a heaping serving of mildly spiced jambalaya coating a large serving of freshly made potato chips, each of which possessed a hearty crunchiness. A cup of seafood gumbo teemingwith tiny pieces of scallion, mini-shrimp, rice, celery, peppers and onion beckoned with a spicy heat that fell short of being overwhelming. A pair of miniaturecorn muffi ns, warm on the inside with a fi rm crust, werean excellent way to sop up whatever remaining soup couldn’t be scraped up with a spoon.
The entrées of smoked baby back ribs and Louisiana Gulf shrimp and grits were clearly in Chef Bobby’swheelhouse. Zigging where others would zag, he bypassed preparing his meat with the kind of messy sauces that require a bib and plenty of napkins and instead took a Texas-style approach to his ribs, goingwith a dry rub that wound up giving the meat a smoky flavor. As the meat easily fell off the bone, we had a
choice of three sauces with which to go: Chef Bobby’sCajun BBQ, a smoked molasses BBQ and a SouthwestChipotle Citrus BBQ. While the latter two respectfully contained rich elements of brown sugar and a hint of tangy sweetness, Chef Bobby’s custom-made saucewas more of a traditional, vinegar-based BBQ sauce. Thegrits were a complete revelation. Festooned with plump Gulf shrimp and red, green and yellow strips of sautéed peppers, this most southern of dishes was a creamydelight that caressed the palate with each forkful.
The B&B sides were equally as impressive as the entrees. Fried okra came in the shape of tiny tatertots and came with a grainy Dijon mustard. Collardgreens were fresh and contained a cured meat after-taste provided by a sliver of smoked turkey buriedwithin; that’s a common preparation method foundin Chef Bobby’s home area of Louisiana. And while the combination of chopped-up scallions and a hunk of Andouille turned a cup of red beans over rice into a rib-sticking treat, the Dixie mac and cheese was the kind of unexpectedly killer dish that vaults it into theannals of bucket list meal greatness. The crock it came in had a crispy crust that upon its being broken through,revealed double elbow pasta smothered in a creamycombined goodness of brie, cheddar and Bechamelsauce that is to homemade mac and cheese what Spam is to Kobe beef.
Hard as it was to do, we managed to save room for dessert. Not surprisingly, the quality and selectionlived up to the high standards set by the rest of the menu. The bourbon pecan pie and its shortbread crustwent well with the savory fresh-brewed cup of coffeeI ordered as did the piping hot peach cobbler and its scoop of vanilla ice cream that all perfectly melted in my mouth. If bread pudding is more your speed, youcan’t go wrong with the muffi n-shaped serving coveredby overlapping tag-shaped apple slices and a carameltopping all topped by a large candied pecan. The entireexperience added up to Biscuits & Barbeque bringingan inexpensive Manhattan-quality dining experience toa tiny corner of Mineola.
By Federico CrespoBiscuits & Barbeque
Y O U R T A B L E I S W A I T I N G
B i s c u i t s & B a r b e q u e
106 E. 2nd Street, Mineola, NY 11501516-493-9797 83867
OUT & ABOUTOUT & ABOUT
Anton Community Newspapers Summer Dining Guide 2012 • 13
Biscuits & Barbeque is owned by Joan Gallo (Mineola Resident) and Tom Sullivan (NYC) who also own The Delta Grill restaurant in Manhattan for almost 15 years. Delta Grill is a Louisiana-style restaurant and the executive chef is Bobby Bouyer, who is a native of Louisiana. Chef Bobby is also the chef at Biscuits & Barbeque, so although Biscuits is a Southern BBQ restaurant, there are many traditional Louisiana Cajun and Creole items on Biscuits’ menu.
AUTHENTIC LOUISIANAAUTHENTIC LOUISIANACOOKIN’ IN MINEOLA!COOKIN’ IN MINEOLA!
ALL RUBS &ALL RUBS &SAUCESSAUCES HOMEMADE!HOMEMADE!
EVERYTHING ISEVERYTHING IS SMOKEDSMOKED IN HOUSE!IN HOUSE!
Fried Calamari ................................................................................................... $11.00spicy marinaraWings .........................................................................................................................$9.99honey bbq or hot sauce
Fresh Roasted Turkey Club romaine, beefsteak tomato, applewood smoked bacon, herb mayo ............................................................................................................................$11.89
EntréesBraised Boneless Beef Short Ribs scallion mashed potato, green beans, red wine-bacon-portobello mushroom sauce ..................................................................................$27.00
Surf & Turf petite filet and broiled lobster tail, clarified butter ......................................................................................................................................................................................$40.00
Grilled Salmon asparagus, carrot, basmati rice, fines herbs ........................................................................................................................................................................................$23.00
Penne Pesto with Grilled Shrimp........................................................................................................................................................................................................................$21.00
While always a popular anddelicious dining choice, lob-ster becomes even more
popular during the summer months. Alobster dinner can be quite satisfying,if the diner is knowledgeable aboutlobster and orders properly when din-ing out. Mario Coiro, executive chef atMarino’s on the Bay in Port Washing-ton, offers some suggestions for thosewho wish to enjoy a nice lobster din-ner. The first of these tips is to knowwhere the best lobster comes from.
“The colder the water, the sweeterthe meat,” says Coiro.
Therefore, he serves lobsters thatare from Maine or Canada and advis-es that diners ask for lobsters thatcome from cold-water regions. As heexplains it, lobsters from colder waterusually build more fat than those fromwarmer weather and therefore havebetter meat to enjoy. He says that thisis also true of beef.
“The more north the cow comesfrom, usually the better the meat isbecause it’s building those fats –
those good fats – through the meat, tokeep itself warm and sustainable,” ex-plains Coiro. “That’s why that meat ismore tender and usually better.”
Lobsters that come from Florida orthe Caribbean will not be as enjoyable,according to Coiro. He says the dinersare best to seek out northern lobstersfrom Maine and Canada as opposed tothose from much further south.
“Those meats are a lot softer thanyou’re going to get from the Maine orthe Canadian lobsters because theycome from warmer waters,” elaboratesCoiro. “They’re not as sweet [and]
they’re a little bit drier.”Another suggestion that
Coiro has for lobster eatersis to seek out hard shells.Again, water temperaturehas a lot to do with themolting process for lob-sters and Coiro saysthat hard shells gener-ally come from cold-er waters. A lobstersheds its old shellfor a newer andlarger one, whichwill be softer un-
til it has a chance to harden. Coiro saysthat lobsters with harder shells are moredesirable.
“When you have a soft shell lob-ster, it tends to get tough or it’s goingto turn really soft and milky,” saysCoiro. “If you’ve got a hard shell lob-ster, the meat will be firmer, the wayit’s supposed to be, and sweeter.”
When preparing a lobster, Coiroadvises steaming as opposed to broil-ing. He says that lobsters that arebroiled are exposed to direct heat andall of the liquids will come out, result-
ing in a drier product. By contrast, hesays that steamed lobsters are juicer,more succulent, and more tender thanbroiled lobsters..
On hot, humid evenings, somethingthat’s cool and refreshing always hitsthe spot. Consequentially, some dinerschoose to have lobster cocktails, lobstersalad, or lobster rolls, all of which areserved cold, in order to beat the heat.
“If you want to eat neat and clean,have a nice, refreshing, lobster roll,”Coiro says.
A lobster roll is basically a lobstersalad made with ingredients such assalt, pepper, celery, lemon juice, andherbs. It is served on a New Englandroll, which is larger than a traditionalhot dog rolls, according to Coiro.
When having a lobster roll, Coiroadvises diners to ask for fresh meat asopposed to pasteurized, which he sayshas more water in it and less meat.
“It’s lobster out of the water,”Coiro says of fresh lobster meat. “Youcook and it and you make your meat.[There are] no chemicals added oranything. It’s just a better product. Iteats better. It’s not as wet. It’s more ofa lobster flavor in it and it’s more ofthe texture you’re looking for.”
Another option for enjoying lobsterin a cooler way is to order a lobstercocktail. Coiro explains that he pre-pares lobster cocktails by steaminglobster, chilling it, and then addingcocktail sauce.
Surfing Your Way To A Great Lobster
Mario Coiro, executive chef at Mari-no’s on the Bay in Port Washingtonis seen here with appetizing lobsterdishes.
Coiro suggests that diners ask for hard shell lobsters because the meat will befirmer and sweeter than soft shell lobsters.
“The colder the water, the sweeterthe meat.” Mario Coiro, executive
chef at Marino’s on theBay in Port Washington, who
advises that lobsters from Maineand Canada are more enjoyable.
Anton Community Newspapers Summer Dining Guide 2012 • 17
Grand Opening SpecialGrand Opening Special
20% offMon - ThursMon - Thurs CASH ONLYCASH ONLY
Expires 8/31/12 • Not combinable • Not Valid on Calendar Holidays
Steamed Twin 1Steamed Twin 1 1/4 lb./4 lb. LobsterLobster Dinner for OneDinner for One
$2995No SharingNo Sharing
Expires 8/31/12 • Not combinable • Not Valid on Calendar Holidays
VISIT OUR BEAUTIFULLY REMODELED PATIO & DECKVISIT OUR BEAUTIFULLY REMODELED PATIO & DECK WHERE EVERY TABLE HAS A WATERSIDE MARINA VIEWWHERE EVERY TABLE HAS A WATERSIDE MARINA VIEW
Open Year-round 7 Days for Lunch & Dinner Reservations Required • Private Party Rooms Available • Accessible by Water Taxi
“HAPPY HOUR” AT THE BAR“HAPPY HOUR” AT THE BARMonday - Friday 4-7pm • Great Drink Specials and Specially Priced Bar Food Menu!Monday - Friday 4-7pm • Great Drink Specials and Specially Priced Bar Food Menu!
DAILY FRESH FISH SPECIALSIN-HOUSE BAKED BREADS AND DESSERTS
Sun - Thurs OnlySun - Thurs Only
45 ORCHARD BEACH BOULEVARD, PORT WASHINGTON, NY 11050 PHONE: 516.883.5600 FAX: 516.883.5612
www.marinosonthebay.comAt the Brewer Capri Marina
84093
18 • Summer Dining Guide 2012 Anton Community Newspapers
- ENTREES -- ENTREES -All Entrees served with Choice of Two (2) Sides
Broiled 8 oz. Lobster Tail......................................................................................“Market”
Twin Broiled 8 oz. Lobster Tails.......................................................................“Market”
Served steamed, broiled or stuffed ~ add 4.50 per lobster for crabmeat stuffi ng
- LAND LOVERS -- LAND LOVERS -16 oz. Ribeye Steak with a garlic & peppercorn crust served with house-made steak sauce.......... 26.95
Braised Pork Shank in cabernet wine sauce ....................................................................... 21.95
Inside Out Chicken Cordon Bleu pan-fried breaded cutlet topped with prosciutto, swiss & fontina cheese, served with Madeira sauce ....................................................................18.95
Grilled 12 oz. Skirt Steak with crisp fried onions ........................................................... 24.95
- SIDES -- SIDES -
Garlic Mashed Potatoes Rice Pilaf Sweet Fries
Fries Baked Potato Creamed Spinach
Market Vegetable French String Beans Potato Croquette
- with jumbo shrimp & crispy onion served in a sherry lobster cream sauce
Linguini with White Clam Sauce ................................................................... 20.95- tossed with Italian parsley, garlic & pancetta topped with Littlenecks
As your new neighborhood butcher and grocer we’d like to welcome you to The Meat House! We offer a wide selection of expertly butchered premium meats, poultry, veal, lamb and pork, fresh seafood and sushi, fine artisan cheeses, freshproduce, hearty breads, prepared side dishes, Boar’s Head Deli products, delectable desserts and pastries, sauces and rubs, specialty items, craft beers and other gourmet grocery items.
Fresh premium meats and a unique productselection, delicious takeout and a fun community vibe! We’re just down the block, so come by and say hi. We love making new friends!
GREAT FOOD AT YOUR CONVENIENCE!
TRY OUR RESTAURANT-STYLE MEALS COOKED TO ORDER FOR YOU
TheMeatHouseBlog.com 84089
$$550000 OFFOFFPurchase of $3000
$$10100000 OFFOFFPurchase of $5000
Expires October 31, 2012 Expires October 31, 2012
20 • Summer Dining Guide 2012 Anton Community Newspapers
With 2 or More PeopleWith 2 or More People $$20 or More20 or More With coupon. Expires 10/31/12.
Not combinable. LIMIT 1 PER TABLE.With coupon. Expires 10/31/12.
Not combinable. LIMIT 1 PER TABLE.
PITCHERSPITCHERS OF SANGRIA
HALFHALFPRICEPRICE
ANY TAKEOUTANY TAKEOUTORDER
1010%%
OFFOFF
84084
OPEN MON. - SAT. 11:30 AM - 10:30 PM, SUN. 11:30 AM - 10:00 PM
Anton Community Newspapers Summer Dining Guide 2012 • 21
WALL’S WHARF RESTAURANT
18 Greenwich Avenue • Bayville, NY 11709516.628.9696 • www.wallswharf.com
~ Restaurant & Caterers ~
OPEN ALL YEAR ROUND
NOW SERVING SUNDAY BRUNCH
KARAOKEWITHDJ RICH
Saturday Nights10 PM - 2 AM JOIN IN ON THE FUN!
We specialize in freshly prepared seafood, steak, chicken. We have fresh shrimp, clams and oysters, salads and specials. Come dine by our private beach directly facing the beautiful Long Island Sound. Come for ourdelicious food and spectacular view. Saturday night is karaoke night with D.J Rich, from 10 p.m to 2 a.m.
8426
4
22 • Summer Dining Guide 2012 Anton Community Newspapers
84323
Anton Community Newspapers Summer Dining Guide 2012 • 23
15%OFF
Lunch or Dinner
Cash sales only. Not valid Friday or Saturday Dinners or Holidays. Valid with
original offer only. Cannot be combined with any other offers. Expires 10/31/2012
WITH PURCHASE OF
$40 OR MORE
MODERN JAPANESE IZAKAYA (tavern/pub)
with a focus on seasonal small plates.
| FULL SUSHI BAR sourcing exotic harder to fi nd
fish ( Japanese red snapper, needlefi sh, blowfi sh, etc.)
“ONE YEAR ANNIVERSARY”
| MIRAKU’s beverage program features artisanal
sake, craft beer, small production wines, Japanese
inspired cocktails.
31 South Middle Neck Road Great Neck, NY 11021516.466.6369www.MIRAKUNY.com
83649
LUNCH | 11:30 AM - 3:00 PM
Monday - Friday
BRUNCH | 12:00 PM - 3:00 PM
Saturday - Sunday
DINNER | 5:30 PM - 10:00 PM
Sunday - Th ursday,
5:30 PM - 11:00 PM
Friday - Saturday
| HOURS OF OPERATION |
HAPPY HOUR | Monday - Th ursday 5:30 PM - 9:00 PM
20%OFF
Lunch or Dinner
Cash sales only. Not valid Friday or Saturday Dinners or Holidays. Valid with
original offer only. Cannot be combined with any other offers. Expires 10/31/2012
WITH PURCHASE OF
$80 OR MORE
Cash sales only. Not valid Friday or Saturday Din
ners or Holidays. Valid with original
offer only. Cannot be combined with any other offe
r. Expires 10/31/12 Cash sales only. Not valid Friday or Saturday Din
ners or Holidays. Valid with original
offer only. Cannot be combined with any other offe
r. Expires 10/31/12
24 • Summer Dining Guide 2012 Anton Community Newspapers
Think you know everything about ice cream? Takethis quiz and find out just howknowledgeable you are
about the tasty treat.
1) According to a studyconducted by the Inter-national Ice Cream As-sociation (IICA), whichis the most popular fla-vor of ice cream?
A) VanillaB) ChocolateC) Strawberry
2) According tothe National IceCream Retailers Associa-tion (NICRA), which is thefavorite topping to put on icecream?
A) SprinklesB) Whipped CreamC) Chocolate Syrup
3) Who is the earliest U.S. Presidentto have a recipe for vanilla icecream, which is currently in the pos-session of the Library of Congress?
A) George WashingtonB) James MadisonC) Thomas Jefferson
4) About how much is George Washingtonreported to have spent for ice cream during the summerof 1790?
A) $100B) $200C) $500
5) Which First Lady famously served ice cream at herhusband’s second inaugural ball in 1813?
A) Abigail AdamsB) Elizabeth MonroeC) Dollie Madison
6) According to a study conducted by the InternationalIce Cream Association (IICA), which is the most popularnut added to ice cream?
A) PecansB) PeanutsC) Almonds
7) According to a study conducted by the InternationalIce Cream Association (IICA), which is the most popu-lar fruit added to ice cream?
A) StrawberriesB) PineapplesC) Cherries
8) According to the International Dairy Foods Associa-tion, what percentage of the milk produced by U.S.dairy farmers is used to produce ice cream?
A) 9 percentB) 10 percentC) 11 percent
9) Which is the most widely produced ice creamnovelty, according to an International Dairy FoodsAssociation study?
A) Ice cream sandwichesB) Ice cream bars
C) Ice cream stick
10) In what year was Hershey’s Syrup firstavailable to consumers?
A) 1918B) 1926C) 1935
11) How much did Hershey’s Syrup cost percan when first available to consumers?
A) 5 centsB) 10 centsC) 12 cents
The Anton Community NewspapersSummer Dining Guide Ice Cream Quiz
If you’re an expert on bothIce Cream and
American history,then check out question 3.
Answers:1) A – Vanilla. In a recent survey of In-
ternational Ice Cream Association (IICA)member companies, which make and dis-tribute an estimated 85 percent of the icecream and frozen dessert products con-sumed in the United States, 92 percent ofcompanies participating replied that vanillais the most popular flavor among their con-sumers.
2) C – Chocolate Syrup. According toHershey’s, more than 83 million Hershey’sSyrup bottles were sold in 2011 withchocolate syrup being the most popular fol-lowed by strawberry and then caramel.
3) C - Thomas Jefferson. A passionategourmet, Jefferson acquired a stock of stan-dard French recipes for sauces, fruit tarts,
French-fried potatoes, blood sausages,pigs’ feet, rabbit, pigeons, and various oth-er dishes. Among the most popular of theserecipes at Monticello was one for vanillaice cream—written by Jefferson, with hisown recipe for Savoy cookies to accompa-ny the dessert on the back. The ice creamcalls for two bottles of good cream, six eggyolks and one half of a pound of sugar.
4) B -$200. According to the Interna-tional Dairy Foods Association, recordskept by a merchant show that PresidentGeorge Washington spent approximately$200 for ice cream during the summer of1790. Prior to modern refrigeration andfreezing methods, ice cream quite expen-sive as ice had to harvested and stored.
5) C -Dollie Madison. 6) A - Pecans. The majority of compa-
nies surveyed said that pecans are the most
popular nut added to their frozen products.7) A –Strawberries. The majority of
companies surveyed said that strawberriesare the most popular fruit added to theirfrozen products.
8) A –9 percent. About 9 percent of allthe milk produced by U.S. dairy farmers isused to produce ice cream.
9) A - Ice Cream Sandwiches. Amongnovelties, the ice cream sandwich is mostwidely made; 91 percent of participatingcompanies make and market ice creamsandwiches, according to the InternationalDairy Foods Association.
10) B – According to Hershey’s, in1926, Hershey’s Syrup (chocolate) was firstavailable to consumers.
11) C - In 1926, Hershey’s Syrup(chocolate) was first available to consumersat 12 cents per can.
Anton Community Newspapers Summer Dining Guide 2012 • 25
84095
26 • Summer Dining Guide 2012 Anton Community Newspapers
84126
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 9/30/12.
Not to be combined with any other offers.Expires 9/30/12.
Not to be combined with any other offers.Expires 9/30/12.
Not to be combined with any other offers.Expires 9/30/12.
Not to be combined with any other offers.Expires 9/30/12.
Not to be combined with any other offers.Expires 9/30/12.
ANY CATERING ORDER OF
$100 OR MORE
ANY ORDER OF
$30 OR MORE
ANY ENTRÉE
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
• ENTRÉES • GOURMET PIZZA• INDIVIDUAL PIZZAS
Anton Community Newspapers Summer Dining Guide 2012 • 27
WATCH FOR OUR GRAND OPENING IN JULY!WATCH FOR OUR GRAND OPENING IN JULY!Brick Oven Pizza ~ Pasta ~ Calzones ~ Wine ~ Beer ~ SmoothiesBrick Oven Pizza ~ Pasta ~ Calzones ~ Wine ~ Beer ~ Smoothies
Seating onSeating on the Pond!the Pond!(just a reminder)(just a reminder)
1354 Old Northern Blvd., Roslyn Village, NY 115761354 Old Northern Blvd., Roslyn Village, NY 11576OPEN 7 DAYS A WEEK!OPEN 7 DAYS A WEEK!
We Deliver Breakfast, Lunch & Dinner to Your HomeWe Deliver Breakfast, Lunch & Dinner to Your Home oror Office Offi ce(Local Deliveries FREE) 7am-10pm(Local Deliveries FREE) 7am-10pm
Call, Fax or Order OnlineCall, Fax or Order Onlinewww. DelicaciesGourmet.comwww. DelicaciesGourmet.com
From Small Gatherings to Large AffairsFrom Small Gatherings to Large Aff airs Delicacies Will Make It Delicious!!Delicacies Will Make It Delicious!!
Call the Catering Department andCall the Catering Department and Ask for a Catering BrochureAsk for a Catering Brochure(516) 484-7338
BUY A CHEESE PIE AND GET A FREE PIZZETTEBUY A CHEESE PIE AND GET A FREE PIZZETTE!! 15% OFF15% OFF ANY CATERING ORDER OVER $$200.00200.00
84132
PRIVATE &PRIVATE & CORPORATE CATERINGCORPORATE CATERINGWe Gladly AcceptWe Gladly Accept MasterCard • Visa • American ExpressMasterCard • Visa • American Express
Established 1989Established 1989
Offer is only good with coupon
28 • Summer Dining Guide 2012 Anton Community Newspapers
Nick & Pedro’sItalian Continental Cuisine
Nick & Pedro’s has a wonderful imaginative menu in a beautiful upscale setting.
POLLO MILANESEMIXED GREENS, TOMATO, RED ONIONS AND GORGONZOLA (W/ VEAL $5 EXTRA)
POLLO PIZZIOLAPEPPERS, MUSHROOMS IN A LIGHT RED SAUCE (VEAL $4 EXTRA)
POLLO PICCATALEMON, WHITE WINE AND CAPERS SAUCE (VEAL $4 EXTRA)
STRIPED BASS PICCATALEMON, WHITE WINE AND CAPERS SAUCE ($4 EXTRA)
ALL MEAT AND FISH SERVEDWITH MIXED VEGETABLES
COFFEE OR TEA
ITALIAN CHEESECAKE, CHOCOLATE MOUSSE CAKE OR TIRAMISU
PLEASE NO SUBSTITUTIONS
MAX PARTIES OF 10. NOT VALID W/ COUPONS & OTHER OFFERS.
CELEBRATING OUR11TH YEAR
IN BUSINESS
15% OFFCash Only
Dine-In Only. Cash Only.Cannot be combined with any other specials.
1 per table. Cannot be used on Prix Fixe Menu.
Minimum $100 or more
Anton Community Newspapers Summer Dining Guide 2012 • 29
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 Photocopies
(Good Towards Your Next Purchase)Must Present Coupon at Time of Purchase,
Not to be Combined With Any Other Offer, NO Photocopies
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
84319
Off er Expires 9/30/12 Off er Expires 9/30/12
Off er Expires 9/30/12Off er Expires 9/30/12
30 • Summer Dining Guide 2012 Anton Community Newspapers
With the summer upon us, manyfolks will take advantage of thewarmer temperatures and hold
their activities in the great outdoors.Hosting an event outside offers opportu-nities that are not available when con-fined inside such as wide-open spaces,extra room for activities, and the chanceto enjoy nature. In addition, there’s noneed to vacuum, scrub floors, dust and doall of the laborious cleaning chores toprepare a home for a party.
If having a picnic, party, or other eventoutside in the sunshine, there are a few de-tails that party planners must attend to in or-der to make the event a smashing success.The first of these is picking the right day.
“First of all, give most regard to thedate and the rain date,” says MichaelPica, one of the owners of Garden Gourmet Delicatessen inGarden City, the home of NY Picnics. “Prepare for that.”
Pica advises to have a rain date selected. If the first plannedday gets washed away, the event can still be held.
After choosing the date, hosts have to determine whatequipment will be needed. Party hosts should prepare forseating arrangements andobtaining all of the neededequipment including tentsand enough tables. For thosewho may be overwhelmed byall of these details, services likeNY Picnics are available to han-dle that.
Pica says that using his servicecan also help party hosts to remem-ber some of the smaller details thatare sometimes ignored such as bever-ages. Additionally, he recommendsthat party throwers consider howmuch work they can handle, includ-ing the cleanup afterwards, to deter-mine if they will need a wait staffand how large that staff should be.
Another important consideration for outdoor planners iswhat food will be served. Traditional fare for a summer out-door event includes hot dogs, hamburgers, chicken, coldsalads, and corn-on-the-cob, all of which are included in
Garden Gourmet’s All-American Barbecue package, aswell as other traditional picnic favorites.
“[It’s] definitely one of our most popular packages,” saysPica about it.
Pica believes that the All-American package is popularbecause the food is so typical of a summer picnic, and alsobecause it is a more affordable package than some of the
other options. However, Pica says thatother packages such as the clambakeand the Hawaiian luau are also popu-lar. He says these two packages gainin popularity toward the latter part ofthe summer.
Garden Gourmet Caterers clam-bake package include lobster, mus-sels or steamers, and clam chow-der. For those who aren’t crazyabout seafood, the package alsoincludes hot dogs, burgers,chicken, salad, corn-on-the-coband watermelon.
Most Long Islanderswould prefer to be trans-ported to Hawaii during
January and February as opposed to July and August. How-ever, it’s hard to give a backyard the feeling of Hawaiiwhen temperatures are hovering around freezing. For thosewho want to take a trip to the 50th state, without paying forairfare, a summer luau is a nice alternative.
Typical fare at a luau would be Hawaiian chicken, whichis made with cherries and pineapples, coconut shrimp, pep-per steak, and primavera rice, all of which is part of GardenGourmet’s Hawaiian luau package. Also included is apineapple display. To further add to the effect, guests canwear Hawaiian shirts and leis and tropical themed decora-tions can be displayed.
Whether having an affair catered or handling everything bythemselves, party hosts should make sure that all the detailsare taken care of ahead of time. Pica advises party throwers toask their caterers, or answer themselves, questions aboutstaffing, equipment, food and the best time to hold all of theactivities.
“Try to cover all your bases,” advises Pica. “Ask as manyquestions as possible of whomever is catering the event.Figure all of these things out so the day of the event, every-thing goes nice and smooth and there’s no problems.”
Summer Parties In The Sun
SUMMER DINING GUIDE
Angela Susan Anton Publisher
William M. Delventhal, Jr.General Manager
Cary SeamanManaging Editor
Ron ScagliaSpecial Sections Editor
Frank A. VirgaDirector of Sales & Marketing
Lisa SchiavoneProduction Manager
Iris PiconeClassified Manager
Lucia D’OnofrioPage Designer
Published by Anton Community Newspapers132 E. Second St., Mineola, NY 11501 - 516-747-8282 www.antonnews.com
According to Michael Pica, one of the owners of
Garden Gourmet Delicatessen inGarden City, the home of NY
Picnics, hamburgers, hot dogs,and barbecued chicken are themost popular food choices for
outdoor parties.
Chicken and cold salads are popular choices for outdoor parties and picnics.
Anton Community Newspapers Summer Dining Guide 2012 • 31
IT’S B-B-Q SEASON!Sit and Relax...Let Us Do The Work!
839 STEWART AVENUE, GARDEN CITYCall For a FREE Brochure 516-357-0000
Visit us at: www.nypicnics.com
CORPORATE OUTINGMenu Includes:
Marinated Sliced Steak• Savory BBQ Chicken or Italian Marinated
Chicken Breast • Grilled Italian Sausage with French Rolls • 100%
All-Beef 1/4 lb. Hamburgers Hebrew National Franks
Plus your Choice of Any 5 of the following: Fresh Corn-on-the-Cob, Italian-style Potato Salad, Primavera
Pasta Salad, Boston Baked Beans, Red Bliss Potato Salad, Bean Salad, Creamy Cole Slaw, Health Salad, Tossed Garden
Salad with Assorted Dressings
75-99 Guests $24.95 p.p.
100-199 Guests $22.95 p.p.
200-299 Guests $21.95 p.p.
Over 300 Guests $19.95 p.p.
Menu Also Includes: Rolls & Buns, Sliced Watermelon, Sliced Lettuce, Tomatoes, Onions & Cheese, Plus Ketchup, Mustard, BBQ Sauce, Relish, Pickles & Sauerkraut
CATERING SPECIALISTS FROM 50 TO 5,000 BACKYARD BBQS & CORPORATE PICNICS$50 OFF
Any BBQ Package$20 OFF Any Catering
of $200 or MoreComplimentary Pulled Pork Sandwiches with
any BBQ Package
Buy 1 Chopped Saladand Get 1 FREE
Not to be combined with any other offers.
Not to be combined with any other offers.
Not to be combined with any other offers.
Not to be combined with any other offers.
8434
0
Unlimited Food Served for 2 Hours (Perfect for Schools, Corporate Meetings , Inventory Days and so much more)
ALL PACKAGES INCLUDE: Unlimited Food Served for 4 hours. All Heavy-duty Paper Goods, BBQ Equipment & Full Staffi ng. * Beverage pkg. available $4.50 p.p.
32 • Summer Dining Guide 2012 Anton Community Newspapers
8428
0
Anton Community Newspapers Summer Dining Guide 2012 • 33
34 • Summer Dining Guide 2012 Anton Community Newspapers
DININGAustin, 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.
Anton Community Newspapers Summer Dining Guide 2012 • 35
267 Mineola Blvd • Mineola, NY 11501 • (516) 294-0441(Located on Mineola Blvd. at Jericho Tpke. - Free Parking in Bank of America Parking Lot after 5pm)
80715
New Cigar Backyard •New Cigar Backyard • “Best” Burgers on L.I.“Best” Burgers on L.I.
JOIN US AT SHAKERS!JOIN US AT SHAKERS!Friday & Saturday NightsFriday & Saturday Nights
WAYBACK WEDNESDAYSWAYBACK WEDNESDAYSWe Pick the Year and Give You Drink SpecialsWe Pick the Year and Give You Drink Specials
& Food Based on What was Happening& Food Based on What was Happening that Year and the Prices of that Year.that Year and the Prices of that Year.
OPEN EVERY DAY NOON TO 4AMOPEN EVERY DAY NOON TO 4AM
FREE DELIVERY EVERY DAY NOON TO 9PMFREE DELIVERY EVERY DAY NOON TO 9PM
HAPPY HOUR EVERY DAY 3PM TO 7PMHAPPY HOUR EVERY DAY 3PM TO 7PM
Visit Our Website: www.shakersny.com
Like Us on Facebook.com/shakersny
CHECK OUT OUR CHECK-IN DEALS AND ONLINE COUPONS ON:
FOURSQUARE • YELP • FACEBOOK84087
Try Our SuperTry Our Super Cheesy BurgerCheesy Burger
36 • Summer Dining Guide 2012 Anton Community Newspapers
Are you looking to impress your guests at a summerparty? Then try these recipes from Emeril Lagasseand watch his show, Emeril’s Table, which airs
weekdays at noon on Hallmark Channel.
Roasted Red Pepper Hummus With Homemade Pita Chips
Recipe courtesy Emeril Lagasse, adapted from Emeril20-40-60, Harper Studio Publisher, copyright Martha Stew-art Living Omnimedia, Inc., all rights reserved
Two (15-ounce) cans chickpeas, drained¾ cup (about 6 ounces) jarred roasted red peppers,
drained and coarsely chopped3 large cloves garlic1 ½ teaspoons salt, plus more to taste½ teaspoon crushed red pepper½ cup tahini½ cup water4 to 6 tablespoons freshly squeezed lemon juice, plus
more for drizzling4 to 6 tablespoons olive oil, plus more for drizzling1/8 teaspoon cayenne pepper
Place the chickpeas and chopped roasted red pepper inthe bowl of a food processor. On a cutting board, mash thegarlic cloves with 1/4 teaspoon of the salt to a smooth pastewith the side of a knife. Add this to the processor alongwith the crushed red pepper, tahini, water, 4 tablespoons ofthe lemon juice, and 4 tablespoons of the olive oil. Processuntil smooth, stopping to scrape down the sides as needed.Taste and adjust the seasoning by adding salt, additionallemon juice and olive oil, if necessary, to taste. Transfer toa wide shallow bowl for serving.
Drizzle the hummus with the remaining olive oil andsprinkle with the parsley and paprika, to garnish. Servewith pita chips.
Yield: 3 cups
Pita Chips1/2 cup extra-virgin olive oil1 tablespoon minced garlic1 teaspoon Emeril’s Original Essence, or other Creole
seasoning4 pita breads, each split in 1/2
• Preheat the oven to 300° F.• Combine the olive oil, garlic, and Essence in a small
bowl and whisk to mix. Brush the mixture evenly over therough (inside portion) of each pita bread half. Stack the pitabread pieces and cut into quarters or eighths, as desired.Arrange the pita pieces evenly on a baking sheet and bakeuntil golden brown and crispy, about 20 minutes. Removefrom the oven and let cool before serving.
Yield: 32 to 64 chips, depending on how large you cutthe pieces
Emeril’s Dip For Summer Entertaining
Emeril Lagasse’s dip recipe is sure to please your diningguests this summer.
Photo courtesy: Martha Stewart Living Omnimedia
Roasted red pepper hummus and homemade pita chips,made using Emeril Lagasse’s recipe, is sure to be a hitat a summer gathering. Photo credit: Anders Krusberg/Martha Stewart Living Omnimedia
Anton Community Newspapers Summer Dining Guide 2012 • 37
84102
OPEN FOR LUNCH & DINNER 7 DAYS A WEEKServing a mix of modern American cuisine with global influences.
“La Motta’s…it’s as seaside as they come…with its open-air decks, umbrellas, shipsLa Motta’s…it’s as seaside as they come…with its open-air decks, umbrellas, ships
wheel and lanterns, and spiffy servers in nautical uniforms…serving generouswheel and lanterns, and spiffy servers in nautical uniforms…serving generous
portions of dishes created with high quality ingredients.”portions of dishes created with high quality ingredients.” — New York Times
SUMMER IS HERE!
Happy Hour Monday – Friday12 noon – 7pm
Great Food and Drink Specials
Sundays at 3pmSteel Drums
&Coladas
Friday Night Live Band
& Buckets of Beer
7pm
38 • Summer Dining Guide 2012 Anton Community Newspapers
Anton Community Newspapers Summer Dining Guide 2012 • 39
84120
40 • Summer Dining Guide 2012 Anton Community Newspapers
Do you love pasta? If so,take this quiz and find outif your knowledge of pas-
ta is molto bene.
1. Which pasta shape gets itsname from the phrase “littletongues”?
A) CappellettiB) FarfalleC) Linguine
2. What country is the leadingproducer of pasta?
A) BrazilB) ItalyC) Russia
3. Which of the following pastais shaped like a straw, but is hol-low in the center?
A) BucatiniB) CampanelleC) Rotini
4. Where was the first industrialpasta factory in America built?
A) BostonB) BrooklynC) Little Italy
5) What famous Americanis credited with bringing thefirst “macaroni” machine toAmerica?A) John AdamsB) Benjamin FranklinC) Thomas Jefferson
6) Which pasta shape comes fromthe Italian word from “Quills?”
A) ManicottiB) PenneC) Rotini
7) Which of the following comesclosest to the amount of pasta con-sumed by Americans annually?
A) 6 billion poundsB) 7 billion poundsC) 8 billion pounds
8) Which of the followingshapes of pasta gets its name fromthe Italian word for butterfly?
A) CapelliniB) FarfelleC) Fusilli
9) True or False? In a survey,most people replied that theywould give up pasta before givingup chocolate.
10) What does the term “aldente” literally mean?
A) To the toothB) FirmC) Crisp
11) Which shape of pasta trans-lates into the phrase “little worms?”
A) CapelliniB) OrzoC) Vermicelli
12) True or False. On average, anAmerican will consume more pastaannually than someone in Italy.
13) True or False? The UnitedStates is the largest pasta-consum-ing nation in the world.
14) Which of the followingshapes of pasta take its name fromthe Italian words for “Littlewheels?”
A) RotelleB) RotiniC) Tortellini
15) Which of the followingshapes is a thin pasta that gets itsname from the Italian words forfine hairs?
A) AnelliB) CapelliniC) Reginette
Summer Dining Guide Pasta QuizAnswers:
1) C –Linguine is flat pasta that translates into “lit-tle tongues” in Italian. The National Pasta Associationadvises that linguine complements a variety of sauces,and is a good choice for salads and stir-fry dishes.
2) B - According to the International Pasta Organi-zation, Italy manufactures the most pasta, followed bythe U.S. and then Brazil.
3) A –Bucatini is a thick pasta that is hollow in thecenter. Its name is derived from the Italian word buco,which means hole. The National Pasta Associationrecommends bucatini as a good choice for manysauces, and also recommends baking it in casseroles,stir-frying in dishes, and combining it with differentlean proteins and sauces, for a change of pace.
4) B – According to the National Pasta Associa-tion, the first industrial pasta factory in the UnitedStates was built in Brooklyn in 1845. The spaghettistands were spread on the roof to dry in the sun-shine.
5) C – According to the National Pasta Associa-tion, Thomas Jefferson brought the machine to theUnited States in 1789 when returning from his role asambassador to France.
6) B – These shapes get their name because theyare shaped like a fountain pen.
7) A -According to the National Pasta Asso-ciation, Americans consume 6 billion poundsof pasta annually.
8) B - Farfelle, also known as bow-ties, get theirname from the Italian word for butterfly. Theseshapes are often used in soups and salads, and theirthick texture makes them perfect with most sauces.
9) False.In the survey, conducted by the NationalPasta Association, 59 percent of Americans aged 18-54 replied that they would give up chocolate beforegiving up spaghetti, elbows, or fusili.
10) A -Pasta cooked al denteshould be firm butnot hard. It should be resistant “to the tooth,” andtherefore require chewing.
11) C -Vermicelli, which translates into “littleworms,” is a thinner shape of pasta than spaghetti.
12) False.Although pasta is quite common inAmerica, according to the National Pasta Association,the average American consumes about 20 pounds ofpasta annually while the average person in Italy eatsabout 51 pounds of pasta per year.
13) True. Americans account for about 24 percentof the global consumption of pasta.
14) A -Rotelle are shaped like wheels with spokes,hence the name.
15) B -Capellini translates into “thin hair.” It is avery thin and popular variety of pasta.
Do you know what pasta gets in name from awriting utensil? If so, then you should be able
to answer question 6.
Anton Community Newspapers Summer Dining Guide 2012 • 41
Celebrating 34 YearsCelebrating 34 Years“Where we are proud of our age”
Yogi BerraYogi 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 Door
706 Port Washington Blvd., Port Washington, NY 11050
OPEN 7 DAYSOPEN 7 DAYS Lunch, Dinner and Takeout
Visit our Website for All Our Menus:www.dimaggios.net • 516.944.6363www.dimaggios.net • 516.944.6363
New Smithtown Location1012 W. Jericho Turnpike, Smithtown, NY 11787
Holiday Parties • Sales Meetings • Special Events • Bridal and Baby Showers
PizzasNeapolitan 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 extra .50
Entrées(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
Summer SpecialsGrilled Salmon - Lightly SeasonedServed over a mesclun salad (Light Balsamic vinaigrette) drizzled with a reduced Balsamic Vinegar Sauce 17.99
Chicken SanfredoBreaded chicken pan-fried topped with diced tomatoes and fresh mozzarella with olive oil, onions and fresh basil. 16.99
16 oz. Stuffed Pork ChopWith sautéed spinach, mozzarella, breaded and pan-fried, fi nished in a Madeira demi-glazed sauce - served with broccoli 17.99
All entrées come with your choice of pasta or salad and homemade ricotta cheesecake.
Appetizers • Soups • Salads • Heros Available
$9.75 SICILIAN - MONDAYS ONLY
Early Bird SpecialsTues. - Sunday
20% OFF20% OFFSelected Menu
Monday NitePASTA NITE
$$10109999
SINCE 1958
8403
3
44 • Summer Dining Guide 2012 Anton Community Newspapers
- APPETIZERS -- APPETIZERS -Roast L.I. Duck Spring Roll - served with corn salsa & orange ginger dip 9.95
Spinach & Artichoke Dip ................................................................... 11.95 - baked with three cheeses & served with homemade tortilla chips Seared Ginger Teriyaki Tuna with fi eld greens, aioli & soy dip .............. 13.95
Baked Tuscan Shrimp Scampi .....................................................11.95 - served over toasted garlic croustads with chopped tomatoes & topped with parmesan cheese
Fried Calamari (6) ................................................................................10.95 - tender & lightly dusted served with marinara & saffron aioli
Buffalo Chicken Wings - served with crudite & bleu cheese dressing
Small.................................5.95 Large .........................10.95
Popcorn Shrimp - cajun style with tartar sauce .........................................10.95
Fried Clam Strips - served with traditional accompaniments ......................... 9.95
- PASTAS -- PASTAS -Rigatoni ala Vodka -traditional style with parmesan cheese.................................. 15.95
Linguini with Clam Sauce ................................................................................ 18.95- red or white, tossed with fresh garlic & parsley topped with steamed Littlenecks
Crab & Basil Ravioli ............................................................................................ 20.95 - with jumbo shrimp & zucchini fritti served in a sherry lobster cream sauce
18% Gratuities Included For Parties of 8 or More
Monday Thru WednesdayMonday Thru Wednesday Kids Eat Free (off the kid’s menu with the purchase of two adult entrées)Girls Night Out WednesdayGirls Night Out Wednesday Wednesdays starting at 7pm at the indoor & outdoor bar
Happy HourHappy Hour Monday-Friday 3:30 til 6:30pm - 1/2 Price Appetizers & $2.00 off all drinks.Best Lobster Roll On LIBest Lobster Roll On LI
1 Main Street, East Rockaway, NY 11518Tel: 516-256-7117 • Fax: 516-256-7558 • www.thefi shery1.com
LEARN MORE ABOUT THESE SPECIALS & PROMOS BY FRIENDING THE FISHERY GRILL ON FACEBOOK
84333
DINNER MENUDINNER MENU
THE FISHERYTHE FISHERY
10% OFFEntire Check
Mon.-Thurs. - Min. $30 Order
15% OFFEntire Check
Mon.-Thurs. - Cash Only - Min. $30 OrderOne coupon per check. Dine-in tables only. Excludes holidays. Not valid with any other offers. With coupon. Expires 8/30/12.
OYSTER BAR • CHOWDER HOUSEOYSTER BAR • CHOWDER HOUSEOUTSIDE DECK • LIVE MUSIC • WATERFRONT RESTAURANTOUTSIDE DECK • LIVE MUSIC • WATERFRONT RESTAURANT
FISHERYFISHERYTHETHE
OPEN YEAR ROUND
7 DAYS A WEEK
One coupon per check. Dine-in tables only. Excludes holidays. Not valid with any other offers. With coupon. Expires 8/30/12.
THE FISHERYTHE FISHERY
- RAW BAR -- RAW BAR - Littleneck Clams ........................1/2 Dozen 7.95 Dozen 14.95 Cherrystone Clams ....................1/2 Dozen 7.95 Dozen 14.95 Bluepoint Oysters ......................1/2 Dozen 10.95 Dozen 19.95 Shrimp Cocktail ......................................................................................10.95 Chilled Platter for One (1).......22.95 Chilled Platter for Two (2)....39.95
- ENTREES -- ENTREES -
All Entrées served with Choice of Two (2) Sides Grilled, Roasted or Cajun Fried
- SPECIALTIES -- SPECIALTIES -Walnut Crusted Baked Atlantic Salmon - served with an amaretto buerre blanc. 21.95
Old Fashioned Fish & Chips....................................................................................... 18.95 - batter-dipped cod fi llets served with malt vinegar, tartar sauce, cole slaw & french fries
Seafood Pot Pie................................................................................................................. 23.95 - jumbo shrimp, scallops, mussels & lobster baked in a creamy seafood au gratinParmesan & Herb Crusted Tilapia - served with a light citrus scampi sauce............ 20.95
Baked Stuffed Shrimp - crabmeat stuffi ng, served with a scampi sauce......................... 22.95
Seared Ginger Teriyaki Tuna served sliced with wasabi aioli & soy dip..................... 23.95
Crispy Tempura Fried Maryland Crabcakes...................................................... 20.95 - served with citrus soy, wasabi aioli & corn salsa
Mediterranean Rainbow Trout................................................................................. 21.95 - butterfl ied & pan-roasted with roma tomatoes, capers, fresh basil, garlic & extra virgin olive oil
Stuffed Flounder baked with crabmeat stuffi ng ................................................................ 21.95
Surf & Turf- 1 lb. Maine lobster pared with our garlic peppercorn crusted 16 oz. ribeye steak .......... 41.95
Land & Sea- broiled 8 oz. lobster tail paired with our 8 oz. skirt steak ..................................... 41.95
Broiled 8 oz. Lobster Tail......................................................................................“Market”
Twin Broiled 8 oz. Lobster Tails.......................................................................“Market”
Served steamed, broiled or stuffed ~ add 4.50 per lobster for crabmeat stuffi ng
- LAND LOVERS -- LAND LOVERS -Roast Long Island Duck La ’Orange................................................................ 24.95 - served crispy with a Grand Marnier orange butter sauce
14 oz. Marinated Skirt Steak served with crispy fried onions................................. 23.95
Inside Out Chicken Cordon Bleu ...................................................................18.95 pan-fried breaded cutlet topped with prosciutto, swiss & fontina cheese, served with Madeira sauce
Garlic & Peppercorn Crusted 16 oz. Ribeye Steak..................................... 24.95
Slow Roasted Pork Osso Buco .......................................................................21.95 - served over sautéed portabello mushrooms with marsala wine sauce
Anton Community Newspapers Summer Dining Guide 2012 • 45
Planning A Party?Planning A Party?Let Pirandello’s Cater Your AffairLet Pirandello’s Cater Your Affair
Thusday: Eggplant Parmigiana with SpaghettiThusday: Eggplant Parmigiana with Spaghetti
EVERYDAY! BUY ONE GET ONE FREEEVERYDAY! BUY ONE GET ONE FREEChicken Parmigiana with Ziti & Penne a la Vodka
PLUS TAX - TAKE-OUT ONLYPLUS TAX - TAKE-OUT ONLYAny changes or substitutions will be changed accordingly.
We feature a complete selection of fi ne quality We feature a complete selection of fi ne quality veal, chicken, beef, fresh seafood,veal, chicken, beef, fresh seafood,
pasta and pizza dishes!pasta and pizza dishes!
WE OFFER CUSTOMWE OFFER CUSTOMCATERING FOR ALLCATERING FOR ALLOF YOUR OCCASIONS!
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