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FINE ITALIAN CUISINE
2 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
OFFER EXPIRES: 12/12/12. MUST PRESENT COUPON.LIMIT ONE COUPON PER PURCHASE. CANNOT BE COMBINED. ANTON
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Baked Stuffed Shells with tomato basil sauce
Choice of Green Salad...Arugula & Radicchio with goat cheese,
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The Main Course...Half of a Honey-Glazed Spiral Ham
-and- Our Famous Boneless Stuffed Pork Loinwith a choice of parma prosciutto & provolone or apple & cornbread stuffing-or- Chicken Iavarone sliced chicken cutlet sautéed withpeppers, artichoke hearts, mushrooms and capers in a wine sauce
Choice of Side…Eggplant Parmigiano Spinach & Artichoke Casserole
Tender Green Beans “Almondine”Silver Dollar Mushrooms with roasted vegetable stuffing
Choice of Potato…Potatoes Rustica with onions, tomato & carrots
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includes… One Quart of Demi GlazeFor Dessert, Choice of One of Our…Fresh Baked Pies, Cheesecake or PanettoneAdd a Holiday Antipasto Platter for $89Serves 15-20 People. Includes our most popular items
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Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 3
8901
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4 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
CAFÉ RUSTICAEstablished 1993
(516) 829-6464(516) 829-6464200 Middle Neck Road | Great Neck, NY
RESERVATIONS SUGGESTED | www.caferusticarestaurant.com
Featuring Fine Nouvelle Italian Cuisine, Fresh Whole & Filet Fish
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FALL SUNSET MENUThree Course Prix Fixe Dinner
$27 95*$$Served 6:30 pm - 9:00 pmSunday to Thursday (Excludes Fridays & Sundays)*Sales tax, gratuity and beverages not included. No sharing or substitutions.
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or Saturday Nights.Cash only. Expires 12/23/12.
PARTY PACKAGESLunch from
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Private Parties from$3995
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Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 5
541 Port Washington Blvd.Port Washington, New York 11050
Warm, Friendly Atmosphere For Your Holiday PartiesMake Your Holiday Reservations Today!
516-883-3122 • www.sullivansquay.com
THREE COURSE TUESDAYThree Course Meal $24
WINE DOWN WEDNESDAYSAll Wine On Our Wine ListWill Be Half Price
LOBSTER FEST FRIDAY11/4 lb Lobster $18
HAPPY HOURMonday - Friday3:00 - 7:00 PM$5 Food Special and Reduced Drinks
8888
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6 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
Antonino’s Italian Restaurant .......... 21977 Northern Boulevard Manhasset, 11576(516) 627-0660 Italian
Attilio’s ........................................................... 3796 Mineola AvenueRoslyn Heights, 11576(516) 621-1400 Italian
Ben’s Deli ................................................. 22, 23140 Wheatley PlazaGreenvale, 11576(516) 621-3340 Kosher Deli & Caterer
Biscuits & Barbeque .............................. 40106 East 2nd StreetMineola, 11501(516) 493-9797 Traditional Cajun/Barbecue
Café Continental .......................... Cover, 121538 Northern BoulevardManhasset, 11030(516) 627-4269 Italian
Café Rustica ................................................... 4200 Middle Neck RoadGreat Neck, 11020(516) 829-6464 Gluten-Free Italian Restaurant
Cugini Pizzeria & Restaurant ........... 28432 Jericho Turnpike Mineola, 11501(516) 248-7770/(516) 248-7773 Italian
Davenport Press ....................................... 2070 Main Street Mineola, 11501(516) 248-8300 Traditional American
Game Master Grill ................................... 1578 Roslyn Road Mineola, 11501(516) 506-7446 Contemporary American
Garden City Pizza ......................................19670 Franklin Avenue Garden City, 11530(516) 294-2929 Italian Greek Corner ................................................16165 Voice RoadCarle Place, 11514(516) 280-2778
281 Franklin Avenue Franklin Square, 11010(516) 326-0300 Greek Hurricane Grill & Wings .................... 29(King Kullen Shopping Center)275 Jericho Turnpike Syosset, 11791 (516) 921-9464 Barbecue
Iavarone Bros. .......................... Inside Front 1538 Union Turnpike Lake Success, 11040(516) 488-5600 Gourmet Marketwww.ibfoods.com for our other locations
Inn at Great Neck ..................................... 10Giraffe Room30 Cutter Mill Road Great Neck, 11021(516) 773-2000 Continental
Inn at New Hyde Park .......................... 3214 Jericho TurnpikeNew Hyde Park, 11040(516) 354-7797 German/American
K. Pacho ......................................................171270 Union TurnpikeNew Hyde Park, 11040(516) 358-2222 Mexican Grille
PG. PG.
89288
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 7
Laverne of Great Neck ........................ 339 Cutter Mill RoadGreat Neck, 11021(516) 829-8200 Asian Fusion
Louie’s Manhasset Restaurant .... 35339 Plandome Road Manhasset, 11030(516) 627-0022 Diner/Caterer
Madison’s .................................................... 1138 Hillside AvenueWilliston Park, 11596(516) 877-2343 American
Marino’s on the Bay ............................... 39Brewer Capri Marino East45 Orchard Beach BoulevardPort Washington, 11050(516) 883-5600 Seafood/Italianwww.marinosonthebay.com
Milleridge Inn ............................................. 13585 North Broadway Jericho, 11753(516) 931-2201 Traditional American
Mitch & Toni’s ............................................. 41875 Willis AvenueAlbertson, 11507(516) 741-7940 Classic American Bistro Pirandello Ristorante ........................... 2736 Lincoln Avenue Roslyn Heights, 11577(516) 625-6688 Italian
Poultry Mart ................................................. 4233 Middle Neck Road Great Neck, 11020(516) 487-7150 Chicken, Asst. Salads, and More/Take Out
Stew Leonard’s Wines of Carle Place .. 9221 Glen Cove RoadCarle Place, 11514(516) 742-2588 Wine & Liquor
Stew Leonard’s Wines of Farmingdale 9210 Airport Plaza Boulevard Farmingdale, 11735(631) 249-3611 Wine & Liquor
Sullivan’s Quay ............................................. 5541 Port Washington Boulevard Port Washington, 11050(516) 883-3122 American/European Cuisine
Sushi Ya .......................................................... 36949 Franklin Avenue Garden City, 11530(516) 873-8818 Japanese
Swan Club .................................. Inside BackGlenwood Road & Scudders Lane Roslyn Harbor, 11576(516) 621-7600 Catering Establishment The Meat House .................. 25, Back Cover1085 Northern Boulevard Roslyn, 11576(516) 307-9880 Neighborhood Grocer & Butcher
Umberto’s ..................................................... 31737 West Jericho TurnpikeHuntington, 11743(631) 423-2999 Italian
Uncle Bacala’s ......................................... 26 2370 Jericho TurnpikeGarden City Park, 11530(516) 739-0505 Italian Vincent’s Clam Bar ................................. 32179 Old Country RoadCarle Place, 11514(516) 742-4577 Italian
PG. PG.
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Selecting AFine Wine ForA Fine Meal
Insights intochoosing wine wisely
By Ronald [email protected]
What’s a great meal without a fine wine? As theholidays approach, chefs who are working fever-ishly to make every aspect of their meal perfect
shouldn’t forget about selecting good wine to go with theirfare. Fortunately, selecting the right wine is not as hard assome believe.“It’s your wine, drink what you like,” said Joe Sheehy, a
wine specialist and educator with Stew Leonard’s Wines,who is also a grape grower and wine maker. “Handle yourwine the way you like it. The old rules don’t apply. If cus-tomers want to put ice in their wine, I’m not going to tell
them ‘no’”.However, for those who
are seeking advice on se-lecting a wine, Sheehy doessuggest considering whitewine with lighter foods andred wines for heavier fare.For fish, chicken salad andgrilled shrimp, he suggestsPinot Grigio, SauvignonBlanc, or a Riesling wine.He says that Riesling goesextremely well with holi-day meals in which turkeyis the main entrée. Forheavier meals such as ribeye or roast beef, he sug-gests a cabernet.“With turkey, you have
to think about what else is
on the table,” said Sheehy. “There are some other things go-ing on. A dry Riesling has so much flavor of the whitewines and it stands against creamy mashed potatoes, maca-roni and cheese and butternut squash. That’s my favoritewhite wine to go with holiday turkey dinners. Cabernetpairs well with roasts and big beefy dishes that have a nice,heavy sauce. It’s generally a big, full bodied, dry red wine.”For those who think that serving a fine wine will be costly,
both Sheehy and Stew Leonard Jr., president and CEO ofStew Leonard’s, say that’s not the case. According toLeonard, there are some wonderful wines in the $10-$15range which will make guests quite happy. Sheehy adds thatbecause of all the wine that is produced, it’s not difficult tofind a nice wine at a reasonable price. He says that customerswithout knowledge of wine can go to a Stew Leonard’s Winestore (there are locations in Farmingdale and Carle Place aswell as in Yonkers, New Jersey and Connecticut) and speakwith a wine specialist. Sheehy says these specialists tastehundreds of wines throughout the year and pick and choosethe wines that they believe are a great value.“It’s a lot harder than it seems,” Sheehy remarked.He adds that great value is coming from wines produced
in Oregon and California. While Oregon may not be readilyrecognized for its wine, this makes it a great value. Sheehysays that Oregon is receiving world recognition for thePinot Noir produced there. In addition, according to Shee-hy, for those seeking an imported wine, Chile and Argenti-na also offer great value. While other regions have receivedpositive press, which makes the wine produced in these re-gions more expensive, Chile and Argentina produce finewines that are reasonably priced.
“We refer to these as great value wines,” saysSheehy. “You can always find a really goodwine at a great price.”For those planning a holiday party, and are not
sure how much wine to purchase, Leonard advis-es having one bottle of wine for every two peo-ple at a party. While the choice of wine is up toeach individual and also should be influenced bywhat food is being served, Leonard suggests aratio of 60 percent red to 40 percent white. Thepresident and CEO of Stew Leonard’s also ad-vises customers to not be afraid of serving awine that comes in a screw top bottle. He advis-es that some great wines, which sell for morethan $100 per bottle, are now packaged in ascrew top bottle and that all of the wine fromNew Zealand is now sold in screw top bottles.Lastly, those who are not wine drinkers can
still enjoy other beverages. Leonard recom-mends microbrews, which he states are becom-ing very popular. He adds that there are somelocal breweries that have large followings.
A nice wine is the perfect complement to a holiday dinner.
Red wines go well with heavier dishes such as roast beef, filetmignon and rack of lamb.
White wine pairs well withchicken and fish.
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 9
Carle Place - 221 Glen Cove Road Carle Place, NY 11514 (516)742-2588- WE’RE ON GLEN COVE RD. JUST 1/2 MILE SOUTH OF THE NORTHERN STATE PARKWAY
AND ONE BLOCK NORTH OF OLD COUNTRY RD. 1/4 MILE NORTH OF THE ROOSEVELT FIELD MALL.
Farmingdale - 210 AIRPORT PLAZA - 631-249-3611 - LONG ISLAND EXPRESSWAY TAKE EXIT 49S 4 MILES SOUTH ON ROUTE 110. WE’RE IN THE AIRPORT PLAZA SHOPPING CENTER LEFT OF HOME DEPOT.
FOLLOWUS ON
WINE RETAILER in the COUNTRY!#1
• Friendly and KNOWLEDGEABLE wine experts • FREE daily wine tastings 2 to 8pm
• HAND-PICKED wines from around the world • Celebrity Events... and more!
STEW LEONARD’S WINES IS INDIVIDUALLY OWNED AND OPERATED. NOT A CHAIN AND IS NOT A COOPERATIVE BUYING GROUP. THEY ARE NOT PART OF THE STEW LEONARD’S GROCERY CHAIN.
StewsWines.com
of CARLE PLACE & FARMINGDALE
UNDER $15
Select from OVER 1,000 WINES
89166
10 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
H O T E L • C A T E R I N G • R E S T A U R A N T • L O U N G E
L O N G I S L A N D , N E W Y O R K
30 Cutter Mill Rd, Great Neck, NY 11021 • www.innatgreatneck.com
Saturday NightWine & Dine
Course One...Choice ofRoasted Portobello Mushroom • Prince Edward Island Mussels
Jumbo Shrimp Cocktail
Course Two...Choice ofClassic Caesar Salad • Warm Spinach Salad • Mixed Field Greens
Soup Du Jour or French Onion Soup
Course Three...Choice ofGrilled New York Sirloin Steak • Pan Roasted Sea Bass • Stuffed Chicken Breast
Surf & TurfSurf & Turf $10 Additional
Course Four...Choice ofBelgium Waffle with Vanilla Ice Cream
New York Cheese Cake • Chocolate CakePoached Pear with Port Reduction
$40.00 Per Person +Tax & Gratuity
For Reservations Please Call
516-773-2000
Four Course Price Fix Dinner Includes Unlimited House Wine by the Glass
ed
88727
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 11
TUESDAY THRU FRIDAYLUNCH - 11:30-3:30
TUESDAY THRU SATURDAYDINNER - 5 TO CLOSE
3-COURSESINCLUDING
2 GLASSES OFWINE
$49.9530% OFF certain wines bottles
SUNDAY DINNER - 4:00 TO CLOSE
Thursdays
“Girls NightOut”$39.95
3-COURSEALL INCLUSIVE
DINNER
$39.95Dinner Menu for the “Girls”
3 Course All Inclusive12 Varieties of WineBottles for $25/btl
WIND DOWNWEDNESDAYS
TantalizingTuesdays
38 Hillside Ave., Williston Park, NY 11596 / 516.877.2342
HAPPY HOURTUES. - FRI. 4-6PM • REVERSE HAPPY HOUR FRI. - SAT. 10-1PM
$4 DRAFTS$5 ENTRY LEVEL WINES • $6 SPECIALTY COCKTAILSTAPAS MENU AVAILABLE DURING ALL HAPPY HOURS
88113
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88848
14 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
The lyrics of a holiday song are,“There’s a special feeling noth-ing in the world can buy, when
they pass around the coffee and thepumpkin pie.” For a twist on this, acelebrity chef has shared a recipe.Paulette Goto is a distinguished pastrychef and cake designer and is currentlya judge on the Food Channel’s seriesSugar Dome, which airs Sundays at 8p.m., with repeat airings at other timesduring the week. Paulette, who hasworked in some of New York’s mostfamous restaurants and is a contributoron Cooking Channel’s Unique Sweets,is sharing a recipe for pumpkincheesecake.“When the leaves start changing
colors and the days and nights startgetting almost chilly, I love nothingmore than warming up with a pumpkincheesecake that has warm fragrantspices that awaken your taste buds,”says Goto. “To me, there’s nothingworse than a pumpkin cheesecake thatfalls flat with next to no spices—thehorror!”
Paulette Goto’s SpicedPumpkin Cheesecake WithPecan Gingersnap Crust,Topped With SaltedCaramel Sauce:
Pecan Gingersnap Crust:1 cup pecans2 tablespoons sugar10 gingersnap cookies (about 1 cup)1/3 cup melted unsalted butter
Spiced Pumpkin Cheesecake:Three 8-ounce packages cream
cheese, at room temperature1 1/4 cups sugarOne 15-ounce can pumpkin puree3 eggs1 teaspoon cinnamon1 teaspoon vanilla1/4 teaspoon ground allspice1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves
Caramel Sauce:Salt1 cup heavy cream2 cups sugar2 tablespoons cold unsalted butterSea salt, for sprinkling
For the pecan gingersnap crust:Preheat the oven to 350 degrees F.Wrap 3 layers of aluminum foilaround the outside of a 9-inch roundspringform pan. This will protect thecheesecake from any water seeping inwhen placed in the water bath.In a food processor, grind up the
pecans with the sugar until they arevery fine and transfer to a bowl. Grindup the gingersnap cookies until veryfine and add to the pecans. Add thebutter and mix well.Spread the mixture in the bottom of
the prepared springform pan. Bake for12 to 15 minutes. Let cool completely.For the spiced pumpkin cheesecake:In the bowl of a stand mixer, beat
the cream cheese until very creamy.Add the sugar and mix until incorpo-rated. Mix in the pumpkin puree. Addthe eggs and mix until well incorporat-ed. Scrape the bowl to make sure allthe ingredients are well mixed. Addthe cinnamon, vanilla,allspice, nutmeg andcloves and mix tocombine.Pour the cheesecake
mixture into the cooledcrust in the springformpan. Place the pan inan oven safe dish bigenough to hold it, andadd enough water tocome three-quarters ofthe way up the sides ofthe springform pan.Bake for 1 hour to-
tal, checking after 45minutes for cracking orbubbling. If the cake iscracked or bubbling,turn the oven down to300 degrees for the last
15 minutes. When done, the cakeshould wiggle like jello when shaken.Let cool, and then place in the
fridge to chill for 6 hours or overnight.For the caramel sauce: Add a pinch
of salt to the heavy cream and let thecream come to room temperature.Pour 1 cup water into a heavy
saucepan. Add the sugar to the middleof the pan, cover and bring to a boil.Uncover and boil over medium-highheat until a dark caramel color and juststarting to smoke, 12 to 15 minutes.Remove from the heat.Add a small portion of the heavy
cream to the melted sugar; the mix-ture will bubble. Let the bubbles calmdown before adding the rest of theheavy cream bit by bit. Once the bub-bles have calmed down, whisk in thebutter until smooth and creamy. Pourinto a glass bowl and set aside tocool.To serve: If the caramel is too thick
to pour, just reheat in the microwaveor a double boiler just until thecaramel softens up so you can pour it,being careful that the caramel isn’t hotor even warm.Remove the cheesecake from the
springform pan and place on a servingplate. Pour about half of the caramelover the cheesecake, starting in themiddle and going out in a spiral, let-ting the caramel drip down the sides.Sprinkle a small amount of sea salt allacross the top. Serve the rest on theside.Stand back and admire your master-
piece. Then grab a fork and a friend(and if you’re anything like me, a dietcoke) and indulge.
Yield: 10 to 12 servingsActive Time: 40 minutesTotal Time: 8 hours 40 minutes (in-
cludes cooling and chilling time)
Celebrity Chefs Share Recipes
Paulette Goto, a judge on The FoodChannel’s Sugar Dome.
Goto’s spiced pumpkin cheesecake.
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 15
Your Food Quest Begins Here!
89011
16 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
Buy a $50Gift Card
and automaticallyreceive $15 Bonus
Carle Place location only.
15% OFFAny Order of $60 or More!
With coupon only. Cannot be combined with any other offer.
Must mention coupon when placing order.
WE SERVE FRESH FISH DAILY!LUNCH SPECIALLUNCH SPECIAL
MONDAY - FRIDAY 11:00 - 3:00MONDAY - FRIDAY 11:00 - 3:00BUY 1 CHICKEN OR PORK
SOUVLAKI, GET 1 FREECARLE PLACE ONLY
DINNER SPECIALDINNER SPECIALMON. - WED. 5:00 - CLOSINGMON. - WED. 5:00 - CLOSING
BUY 1 DINNER GET 2ND 1/2 PRICESUPER LUNCH SPECIAL IS BACK!
165 Voice Road165 Voice RoadCarle Place, NYCarle Place, NY
(Next to Q-Zar, Behind Dunkin’ Donuts)
516-280-2778 • FAX: 516-280-2779516-280-2778 • FAX: 516-280-2779
281 Franklin Avenue281 Franklin AvenueFranklin Square, NYFranklin Square, NY
(Between Mavis & STS Tire)
516-326-0300 • FAX: 516-326-2733516-326-0300 • FAX: 516-326-2733
EVERY THURSDAYEVERY THURSDAYDINNERTIME ONLYDINNERTIME ONLY
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SERA FIM LAZOSSINGS LIVEFRIDAY &SATURDAY
NIGHTS7:30 - CLOSING
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Every Monday To Saturday11am to 4pm
Starting At $4.95
8805
5
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 17
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18 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
By Ronald [email protected]
Back in the ’70s, someone could turn on a television setand choose between a limited number of broadcastchannels to view. Today, because of cable and satellite
television, viewers literally have hundreds of options to choosefrom. The same holds true for pizza. Years ago, pizza choiceswere limited to regular or Sicilian andtraditional toppings such as sausage,pepperoni, and extra cheese. However,just as changes have come to televi-sion, the options in pizza have expand-ed tremendously. Today, someonewho wants a slice of pizza for lunchliterally has dozens of options tochoose from. Today, someone can se-lect salad, taco, baked ziti, buffalochicken or many other specialty slices.“When I took over, 15 years ago,
we already had a good variety, butdemand has just become more andmore,” said Greg Bavaro, the ownerof Garden City Pizza. “People justwant different options whether it bea healthier alternative that’s notloaded up in cheese and has grilled chicken and vegetablesor just new, interesting things.”Additionally, in a society that is getting increasingly
more hectic, many customers seem to prefer the portabilityof a specialty slice. How else could people eat baked zitiwith their hands?“When someone comes in at lunch and needs something
quick, they can have a meal that’s quick and filling andcosts from $3 to $5 instead of $12 to $15,” says Bavaro.Listed below are some of the most popular specialty
slices at Garden City Pizza, according to Bavaro.1. Mesculine Green Salad – The slice is topped with can-
died walnuts, dried cranberries and Gorgonzola cheese.Bavaro said that this is one of his most popular selections,as are most of his salad slices.2. Shrimp Nova – This slice was named after a customer
who would frequently go to Garden City Pizza and requestit. It’s a thin crust pizza with grilled shrimp, sun-dried
tomatoes, red onions, fresh basil, and Gorgonzola cheese.3. Penne ala Vodka – This is simply penne pasta coated with
a pink, creamy sauce that is made with vodka. The dish is afairly common selection in Italian restaurants and is availableon pizza crust in many pizzerias, including Garden City Pizza.“We make it the same as if you had ordered it as an entrée, onlywe put it on a pizza crust,” said Bavaro about the specialty.
4. Eggplant Rollatini – This ismade with the same ingredients thatare in the dish – eggplant, ricottacheese, tomato sauce, and mozzarella.5. Buffalo Chicken – Buffalo wings
and pizza are two of the most populardishes served at parties. So why notcombine them? Chicken is coatedwith a “Buffalo” sauce, and put on apizza crust. And for those who are notaware, Buffalo wings get their namefrom the city of Buffalo, where resi-dents enjoyed them before and duringBills football games, not because thewings are actually made of buffalo.5. Grandma – This is becoming a
popular choice at many pizzerias. It’sa thin crust Sicilian pizza that is made
in a pan. It usually is made with marinara sauce and fresh basil.6. Caesar Salad – This is another salad pizza that Bavaro
says is one of his most popular. Garden City Pizza makes itplain and with grilled chicken or shrimp on top. Bavaro saysthat his restaurant makes its own homemade Caesar dressingand that many customers order it to be used as an appetizer.7. Plain Cheese – Although there are many channels to
choose from, the broadcast stations that were available inthe ’70s are still quite popular. The same is true of pizza. Atraditional plain slice or one with sausage or pepperoni isstill a very common selection among pizza eaters.8. Anything else – If you can’t find something you like
among the many choices you have, Bavaro says that if yourequest a specialty pie, his restaurant will make it for you.Among the unusual pizzas he has made is one for a cus-tomer from Iowa who requested Canadian bacon and sauer-kraut. Another customer brought in pear jam and an artisancheese. Talk about variety!
MammaMia That’s A Lot Of ChoicesPizza toppings are now traditional, unusual and everything in between
Frank Zuniga (l), pizza maker, with GregBavaro, owner of Garden City Pizza display-ing a Mesculine Green Salad pizza.
It’s a taco. It’s a pizza. Actually it’sboth. It’s a taco slice.
This Grandma pizza has marinarasauce and fresh basil.
Enjoy penne ala vodka without a knife orfork when having it on a pizza crust.
For pizza loverswho want to eat
more salad,here’s a Caesar
salad slice.
Garden City Pizzanamed theirShrimp Nova sliceafter a customerwho inspired it.
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 19
Garden City Pizza is a bustling eatery and catering service that serves some of the best pizza in town, as well as equally good Heroes, Paninis, Appetizers and Entrees. There’s bound to be items on this menu that will surprise you and jump to the top of your personal “best of” list.
Let’s take the Shrimp Nova Specialty pizza, for example. Piled high with delicious shrimp, tomatoes, red onions, Gorgonzola cheese and fresh basil, this packed-full-of-� avor slice, named after a longtime customer, is easily one of the best specialty slices I’ve had anywhere. Other pizzas sampled, like the Grandma, Caesar, Shrimp Caesar and Chicken Caesar were also top-notch. The Crispinis were fresh, and come in several toppings including bruschetta, roasted pepper, and homemade mozzarella. Everything here at Garden City Pizza is fresh, home-made, with nothing microwaved or out of a can. GCP’s signature salad, the Mesculine Greens topped with candied walnuts, crumbled Gorgonzola cheese, dried cranberries, and an insanely good thick, almost-Asian tasting homemade Balsamic that could easily be addictive was terri� c. This salad can also be ordered atop a pizza pie or slice. The garlic knots here are gigantic. The Stu� ed ‘Shrooms (they come stu� ed with either seafood or spinach), were tasty morsels, as were the Clams Oreganato, which were subtly spiced and heads above standard o� erings elsewhere. One of the best discoveries was the Bu� alo Bites, round breaded balls � lled with bu� alo chicken. Let me warn you—this is a unique item worth traveling miles for. The pasta was cooked to perfection, and I particularly liked the Marinara sauce, with its sweet nuances. The Penne ala Vodka was also sweet and spectacular. There’s almost
two dozen heroes and paninis to choose from and a substantial selection of pastas (at least two dozen) and entrees including chicken, veal and shrimp.
The Marinated Skirt steak was perfection. It was seasoned with ginger and teriyaki, and each piece was incredibly � avorful and tender. The Veal Marsala was in a rich, delicious, deep brown Marsala sauce, with mushrooms and onions, an ingredient you don’t often
�nd in this dish, but which added a distinctive sweet twist. As with all entrees, the portion was generous. The Eggplant Rollatini was superbly prepared, and another example of the talented kitchen at Garden City Pizza. From the “Guilt-free” menu, the Chicken and Pasta dish, with steamed broccoli over penne in a garlic broth, was plentiful and a terrific, healthy alternative to the richer, more heavy selections o� ered. Be prepared to have left-overs, perhaps for days! They also serve Gluten-free dishes.
You won’t � nd a more amiable host than owner Greg Bavaro, who has run this restaurant and catering service for an impressive 14 years. His catering business services from Manhattan to Montauk, which is a good indication of the quality of the food and the catering menu is expansive and impressive.
The atmosphere here couldn’t be more neighborhood friendly. The night I was there it was packed with fami-lies, couples, and high schoolers enjoying their summer. Bavaro knew and greeted just about everyone, and one big catering order that was going out was being picked up by an obviously very happy customer. Dependable, great food, friendly atmosphere, terrific host—what more could Garden City ask for?
Garden City Pizza and Catering
Location: 670 Franklin Avenue, Garden CityWebsite: www.gardencitypizza.com
Phone Number: 516-294-2929Price Range: $5 - $17.50
Y O U R T A B L E I S W A I T I N G
G a r d e n C i t y P i z z a a n d C a t e r i n g
By Rob Donovan
88025
20 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
Davenport PressDavenport PressRestaurantRestaurant
70 Main Street • Mineola70 Main Street • Mineola516.248.8300516.248.8300
www.davenportpress.comwww.davenportpress.com
lunch • dinner • private partieslunch • dinner • private parties
Prix Fixe MenuPrix Fixe Menu $$28289595
appetizersappetizersSoup Du Jour,Soup Du Jour, seasonally inspiredseasonally inspired
Crispy Calamari,Crispy Calamari, served with marinaraserved with marinara
Grilled Portobello Mushroom,Grilled Portobello Mushroom, Balsamic reductionBalsamic reduction
Caesar,Caesar, garlic croutons, Parmesan cheesegarlic croutons, Parmesan cheese
House Salad,House Salad, mixed greens, cucumber, tomato,mixed greens, cucumber, tomato,
onion, pepper, white Balsamic Vinaigretteonion, pepper, white Balsamic Vinaigrette
Fresh Mozzarella,Fresh Mozzarella, tomato, onion, fresh basiltomato, onion, fresh basil
EntréesEntréesPetit Sirloin SteakPetit Sirloin Steak
Pecan-crusted Chicken BreastPecan-crusted Chicken BreastRigatoni alla VodkaRigatoni alla Vodka
Chicken Bosciola,Chicken Bosciola, ham, shallots, Marsala, demi glacéham, shallots, Marsala, demi glacé
Davenport’s Own Loin of Pork,Davenport’s Own Loin of Pork, hot or sweet vinegar peppershot or sweet vinegar peppers
Pork Chop Milanese,Pork Chop Milanese, chopped saladchopped salad
Potato-crusted Tilapia,Potato-crusted Tilapia, Cabernet sauceCabernet sauce
Shrimp, Sunflower Parmesan Crust,Shrimp, Sunfl ower Parmesan Crust, dill saucedill sauce
Homemade Fishcakes,Homemade Fishcakes, white remouladewhite remoulade
Littleneck Clams and Liniguini FiniLittleneck Clams and Liniguini FiniSalmon, Horseradish Herb Crust,Salmon, Horseradish Herb Crust, Dijonnaise sauceDijonnaise sauce
Pesto Baked Grouper,Pesto Baked Grouper, fresh tomato, breadcrumbsfresh tomato, breadcrumbs
DessertsDessertsChocolate Mousse, Pecan Pie, Cheesecake, Tiramisou,Chocolate Mousse, Pecan Pie, Cheesecake, Tiramisou,
Haagen Daz Chocolate or Vanilla Ice CreamHaagen Daz Chocolate or Vanilla Ice Cream
NO SHARING or SUBSTITUTIONS.NO SHARING or SUBSTITUTIONS. NOT COMBINABLE WITH ANY OTHER OFFER. SATURDAYS BEFORE 5PM.NOT COMBINABLE WITH ANY OTHER OFFER. SATURDAYS BEFORE 5PM.
87399
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 21
CATERING FOR ALL OCCASIONSCatering 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.
OPEN 7 DAYS • LUNCH & DINNER
8680
3
997 Northern Boulevard • Manhasset • NY 11030Tel: 516-627-0660 • Fax: 516-627-8459 • WWW.ANTONINOS.COM
It’s the perfect place to go for the perfect lunch or dinner.
Prix Fixe Dinner $2195 • Prix Fixe Lunch $1595
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
With this coupon. Not to be combined with any other offer.
Take 10% OFFAny Purchase of $10000 or More
With this coupon. Not to be combined with any other offer.
22 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
“Ben’s Is Hanukkah Headquarters!”MORE
HOLIDAYCATERING
IDEAS
Visitwww.bensdeli.net
for Details
PartyPlatter Plus
$14990 for 10
Deluxe HolidayS’more-gasbord$49980 for 20
BountifulHoliday Banquet$99960 for 40
Hanukkah Family Dinner for 62 qts. Chicken Noodle Soup
6 Matzo Balls1 qt. Side Salad (Choose 1)Cole Slaw • Health • Cucumber
1 lb. Rye BreadMain Dish (Choose 1)
3 Whole Chickens with Stuffing21⁄2 lbs. Brisket
2 dozen Mini Latkes with Applesauce(Your choice of flavors available
Dec. 7th-16th or by advance order)Spinach • Zucchini • Carrot
Traditional Potato
$9999for 6
QLI
©20
12R
onal
dM
.Dra
goon
CateringHotline:
1-800-344-BENSWe DeliverAnywhere
Buy 3 Dozen Latkes, Get 1 Dozen FREE!!…and 25% OFF on each additional dozen, too!
Plain Potato • Carrot • Zucchini • SpinachMix and match flavors! Treat family and friends! Applesauce included!
Offer available Friday, December 7 - Sunday, December 16, 2012.
Lotsa Latkes… Lotsa Flavors… GET 1 DOZEN FREE!!
“Ben’s Is Hanukkah Headquarters!”MORE
HOLIDAYCATERING
IDEAS
89009
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 23
Send A Gift Card!
Roasted Turkey for 10 ....... $119.99
15 lbs. Carved TurkeyCHOICE OF 2 SIDE SALADS:
Sugar Free Israeli Salad Homemade Potato SaladFreshly Cut Cole Slaw Macaroni Salad
Pint of Cranberry-Pineapple Compote1 Dozen Assorted Rolls
Party Platter Plus for 10 .... $149.90
2 Dozen Mini Potato Knishes2 Dozen Mini Franks-In-Jackets
3.5 lbs. Assorted Prime Cold CutsCHOICE OF 2 SIDE SALADS:
Cucumber Salad Homemade Potato SaladFreshly Cut Cole Slaw Macaroni Salad
Rye Bread & Assorted Pickle TrayAdd $1 per person for sandwich platters.
Rotisserie Chicken for 10 ... $115.99
Raw Vegetable Platter with Dip4 Rotisserie Chickens (cut in eighths)
Warmed Pasta & SpinachAssorted Dinner Rolls
Kosher Luau .......... $299.99Serves 15 People
2 lbs. Hawaiian Chicken Salad MoldCHOICE OF 2 ENTRÉES:
Hawaiian Chicken Beef or Chicken BroccoliChicken, Beef or Vegetable Lo Mein
Polynesian Fruit Display2 lbs. Almond Cookies & 2 Boxes Fortune Cookies
Traditional ........... $229.99Serves 15 People
3 lbs. Warmed Brisket of Beef with Natural Gravy3 lbs. Warmed Breast of Turkey with Natural Gravy
Rice Pilaf with VegetablesVegetable Medley
Assorted Dinner RollsRye Bread
FOR HOMEOR OFFICE
Larger Parties and Customized OrdersCheerfully Accommodated. Servers Available.
Delivery Anywhere Gladly Arranged.
Get More Ideas At
www.bensdeli.netCatering Hotline
1-800-344-BENS
Order online or in stores.
©20
12R
onal
dM
.Dra
goon
Sending you lunch from
Ben’s with best wishes
for the Holidays. Enjoy!!Sending you lunch from
Ben’s with best wishes
for the Holidays. Enjoy!!
8915
9
24 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
TravelChannel
Star’s TwistOn CoffeeCoffee magnate and adventurer Todd
Carmichael is the star of DangerousGrounds, which airs on The Travel Channel
at 9 p.m. on Tuesdays. In his show, Carmichaelhunts down rare strains of coffee in some of themost fascinating and unseen places in the world.In Dangerous Grounds, viewers learn that there’san amazing story behind their everyday cup ofcoffee.“Coffee plays such a significant role in our cul-
ture, both in the U.S. and abroad; however, fewknow precisely where their morning cup comesfrom and how it’s sourced,” said Andy Singer, gen-eral manager, Travel Channel. “‘DangerousGrounds’ takes viewers on an authentic, grippingjourney as expert Todd Carmichael – one of thisgeneration’s true explorers – scours through someof the most remote, and often dangerous locations,in order to find the ultimate bean for an exceptionalcup of coffee.”Carmichael has shared with the Anton Dining
Guide, his recipe for Coffee Dulche de Leche. a caf-feine-spiked twist on the classic caramelized creamyou will find in every coffee-growing country in Cen-tral and South America.
Todd Carmichael’s Coffee Dulce de LecheYield: Three 9-fluid ounce jars
IngredientsTwo 12-ounce cans condensed milk1 teaspoon fine ground coffee1Ž4 teaspoon vanilla extract
Method:Prepare three 9 fluid-ounce mason jars: cleaned,
dried and fitted with new gaskets.Place ingredients in appropriately sized saucepan
and bring to a simmer, all the while whisking themixture together. Pour evenly into jars.Place the jars (evenly spaced, with room in-between)
into a large stockpot on top of a folded kitchen towelor crumpled up aluminum foil, something that will pre-vent the jars from touching the bottom of the pan whilestill allowing a layer of temperature-regulating water toexist between the jar and the direct heat.Cover with water by at least an inch and slowly bring
to a gentle simmer. Continue to cook until desired coloris reached (look for a deep caramel), occasionally adding
more water to keep the jarssubmerged at all times.This will take anywherefrom 2 to 3 hours.Remove the jars from
the hot water with a can-ning jar lifter and placeon a countertop at roomtemperature to cool forseveral hours (at least 4)without disturbing.Carmichael likes to store
the jars in the refrigeratorso the Dulce is cool and re-ally thick when spoonedout to use. Because of thelong cooking time, the jarswill be really sealed, prac-tically child proof. Youmay need a small set ofpliers in the knife drawerto pull out the gasket whenopening a new jar.An image of Carmichael’s Coffee Dulce de Leche.
Todd Carmichael is the star of Dangerous Grounds,which airs on The Travel Channel.
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 25
Neighborhood Butcher & Grocer
1085 Northern Blvd., Roslyn, New York 11576 (516) 307-9880
CATERING. [email protected]. [email protected]
Plan Your Private Parties, Events and Catering With Us.
THINK FRESH.THINK FRESH.THINK FISH.THINK FISH.
THINK FRESH.THINK FRESH.THINK LOCAL.THINK LOCAL.
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, � ne 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
88557
$$550000 OFFOFFPurchase of $3000
$$10100000 OFFOFFPurchase of $5000
Expires December 29, 2012 Expires December 29, 2012
VisitTHE MEAT HOUSETHE MEAT HOUSE
YOUR ONE STOP SHOPFOR ALL YOUR CATERING NEEDS
THINKTHINK MEAT HOUSE.MEAT HOUSE.
Your Neighborhood Market
OPEN 7 DAYS A WEEK
10 AM - 7 PM
For more information about The Meat House, visit www.TheMeatHouse.com
Meat us on Facebook www.Facebook.com/TheMeatHouseRoslyn
26 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
8879
5
Join Us For A Leisurely, Quick Lunchor a Relaxing Dinner... Come See Us!Check Out Our Spectacular Price-Fixed Menus!
MARKET LUNCHMENU!
Only$1595
ppIncludes 3 Courses!
(Monday - Saturday)
WONDERFULWINTER DINNER!
Only$2795
ppIncludes 3 Courses!
(Monday - Thursday)
Have Your Next Party with UNCLE BACALA’S
We Specialize in Parties with On or Off Premises Catering Available...Just Give Us a Call!
NOW ACCEPTING EARLY HOLIDAY RESERVATIONS...
WONDERFULWINTER DINNER!
MARKET LUNCHMENU!
UNCLE BACALA’S
Uncle Bacala’s Gift Cards Available!
2370 Jericho TurnpikeGarden City Park, NY 11040
P: (516) 739-0505 | F: (516) 739-1117
www.unclebacala.com | [email protected]
TEXTTEXT BACALABACALA TO 91944TO 91944FOR GREAT DEALS ON FOOD & DRINKS!
JOIN US ONLINE ON FACEBOOK & TWITTER
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 27
8928
9
FREE LOCAL DELIVERY • VALET PARKING • OPEN 7 DAYS
DAILY TAKEOUTSPECIAL
BUY 1, GET 1 FREE
SPECIALIZING IN TRAYS TO GO!DELIVERED TO YOUR HOME.
MONDAYS AND THURSDAYS:Eggplant Parmigiana
TUESDAYS: LasagnaWEDNESDAYS:
Spaghetti and Meatballs7 DAYS A WEEK:
Chicken Parmigianaand Rigatoni a la Vodka
FALL/WINTER SPECIAL15% OFF
LUNCH OR DINNERWITH THIS AD. DINE-IN ONLY. NOT VALID ON DAILY TAKEOUT SPECIALS. NOT TO BE COMBINED WITH ANY OTHER OFFER.
EXCLUDES HOLIDAYS - CHRISTMAS EVE, NEW YEAR’S EVE AND NEW YEAR’S DAY. EXPIRES 1/30/13.
FULL BAR • PRIVATE PARTIESCATERING AVAILABLE FOR ALL OCCASIONS!
RESERVE NOW!
36 Lincoln Avenue, Roslyn Heights
516.625.6688
AcceptingReservationsfor HolidayParties
Not to be combined with any other offer. Takeout only.
L U N C H O R D I N N E R • D I N E - I N O R T A K E O U T
SPECIALIZING IN TRAYS TO GO!
LUNCH OR DINNERWITH THIS AD. DINE-IN ONLY. NOT VALID ON DAILY TAKEOUT SPECIALS. NOT TO BE COMBINED WITH ANY OTHER OFFER.
EXCLUDES HOLIDAYS - CHRISTMAS EVE, NEW YEAR’S EVE AND NEW YEAR’S DAY. EXPIRES 1/30/13.
Not to be combined with any other offer. Takeout only.
OpenChristmas EveNew Year’s EveandNew Year’s DayCatering Available
for All Occasions
28 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
432 Jericho Turnpike, Mineola432 Jericho Turnpike, MineolaTel. 516-248-7770 • 516-248-7773 • Fax. 516-248-7774Tel. 516-248-7770 • 516-248-7773 • Fax. 516-248-7774
www.cuginispizza.comwww.cuginispizza.com
Pizzeria & RestaurantPizzeria & Restaurant
“Where You Always“Where You Always Taste �e Quality”Taste � e Quality”
20% OFF20% OFFEntire CheckEntire Check
Dine-In OnlyDine-In OnlySunday - �ursdaySunday - � ursday
GRANDMA PIEGRANDMA PIE$$11119595 + TAX+ TAX
Sunday - �ursdaySunday - � ursday
REGULAR PIEREGULAR PIE$$999595 + TAX+ TAX
8878
5
Family Owned and OperatedFamily Owned and OperatedFor Over 20 YearsFor Over 20 Years
Expires 12-31-12Expires 12-31-12
Expires 12-31-12Expires 12-31-12 Expires 12-31-12Expires 12-31-12Sunday - �ursdaySunday - � ursday
20% OFF20% OFFCatering MenuCatering Menu
Orders OverOrders Over $$150150
Expires 12-31-12Expires 12-31-12
Max. DiscountMax. Discount $$7575Cash OnlyCash Only
Max. DiscountMax. Discount $$5050Cash OnlyCash Only
Not to be used on Price-Fixed MenuNot to be used on Price-Fixed Menu
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 29
Grilled Mahi-Mahi Baja Taco SaladMixed Greens topped with grilled mesquite-seasoned Mahi-Mahi, diced tomatoes,jalapeños, blended cheeses, salsa, and buttermilk ranch dressing, surrounded by crisp tortilla chips. (710 Cal.) 11.99 Chicken (880 Cal.) 9.99 Steak* (910 Cal.) 11.99
Grilled Chicken Caesar SaladCrisp romaine topped with grilled chicken, croutons, grated Parmesan cheese, and creamy Caesar dressing. (840 Cal.) 9.99 Mahi-Mahi (670 Cal.) 11.99 Steak* (870 Cal.) 11.99
Hurricane Chicken SaladMixed greens with crispy or grilled chicken tossed in your favorite � avor, crumbled bleu cheese, chopped bacon, diced tomatoes, red onions, shredded Monterey Jack and cheddar cheese, topped with crunchy tortillas and your choice of dressing. (650-1190 Cal.) 10.99
Honey Pecan Chopped Chicken SaladMixed 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 SaladMixed greens topped with crumbled bleu cheese, diced tomatoes, dried cranberries, and honey roasted pecans, served with your choice of dressing. (200-490 Cal.) 4.99Small House or Caesar Salad (70-350 Cal.) 3.99
SaladsSalad DressingsNEW Low Calorie Oil VinaigretteNEW Low Fat Zinfandel VinaigretteRanch • Bleu Cheese • BalsamicVinaigrette • 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.) 8.99100% 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.) 9.99Southwestern 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.) 9.99BBQ 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.) 9.99California Veggie BurgerA 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
20% OFFMinimum Purchase of $25.00
Dine In OnlyNot to be combined with any other offer.
Expires 1/31/13
Purchase One Entrée & Get The Second at Half Price
Dine In Only Not to be combined with any other offer. Expires 1/31/13
Good only at the Syosset Location.
Purchase One Entrée & Purchase One Entrée & 1/2 OFF
We Accept All Major Credit CardsHours: Sun.-Wed. 11am-11pm • Thurs. until 12 Midnight • Fri. & Sat. Until 1am 87436
BIG SCREEN TVS
TO WATCH ALLTHE GAMES
35 DIFFERENT SAUCES TO CHOOSE FROM
HurricaneBurgers& Phillies
MONDAY NIGHT FOOTBALL SPECIALS
TUESDAYSWEDNESDAYS
THURSDAYSFRIDAYSSATURDAYS & SUNDAYS
MONDAY NIGHT FOOTBALL SPECIALS (During the Game)5 FREE Boneless Wings with Alcohol Purchase Beverage. Cannot be combined with other offers.
TUESDAYS Kids Under 12 Eat FREE with Purchase of each Adult Entrée.WEDNESDAYS 50¢ Boneless Bonanza All Day & Night! HAPPY HOUR STARTS AT NOON ‘TIL CLOSINGTHURSDAYS Ladies Night Football Specials - 1/2 Price on DrinksFRIDAYS LIVE ACOUSTIC MUSIC!SATURDAYS & SUNDAYS Football Specials!
BOOK HOLIDAYPARTIES NOW!BOOK HOLIDAYPARTIES NOW!
Packages Startingat $16 p.p.
NEWMENUITEMS
SYOSSETLocated at King Kullen Shopping Center
275 Jericho Tpke., Syosset, NY 11791516.921.9464 (wing)
30 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
Who doesn’t love a good sand-wich? It’s meat, cheese, top-pings, and condiments all
packed onto bread in a convenient tohandle package. But how much do youknow about sandwiches? Take the fol-lowing quiz, based on information fromSUBWAY Restaurants to find out.
1. What is the most popular footlongsandwich that SUBWAY sells?A) Tuna B) SUBWAY Club C) Italian
B.M.T D) Meatball Marinara
2) If making a sandwich, and you areselecting from three meats, four condi-ments, five cheeses and two breads, howmany combinations can be made assum-ing you select one from each category?A) 14 B) 120 C) 180 D) 360
3) Which of the following stateshas a city, village or town namedSandwich?A) Illinois B) Massachu-
setts C) New Hampshire D) Allof the above
4) If you placed all of thesandwiches served by SUBWAYin a year end to end, how manytimes would they wrap aroundthe earth?A) 1 B) 2 C) 3 D) 14
5) About how many sandwichesdoes SUBWAY restaurants serve persecond?A) 5,300 B) 7,200 C) 8,300 D) 9,100
6) If all the slices of cheese producedfor SUBWAY were placed end to end howfar would it stretch?A) 100 basketball courts B) 200 football fields
C) 600 hockey rinks D) 900 baseball diamonds
7) About how many sandwiches were sold atSUBWAY restaurants in 2011?
A) 10 million B) 100 million C) 1 billionD) 2.5 billion
8) About how many heads of lettucedoes the SUBWAY chain of restau-rants use per year?
A) 100 million B) 300 millionC) 500 million D) 800 million
9) Which actor onceworked as a sandwichartist for SUBWAY?A) Jason Biggs B)
Natalie Portman C) RayRomano D) Jessica Biel
10) Which is the mostpopular cookie sold at SUB-WAY restaurants?A) Chocolate Chip B) Oat-
meal Raisin C) White ChocolateMacadamia
1)With26percentofvotes,theItalianB.M.T.isSUB-WAY’smostpopularfootlongsandwich,accordingtothe2010FootlongNationAppreciationpoll,whichaskedfansacrossthecountrytovotefortheirfavoritefootlong.Thechain’sflagshipsandwichwasfirstintroducedin1975whenthebrandincorporatedatransportationthemeinitslogoanddécor.ThesandwichwasnamedfortheBrooklyn-ManhattanTransitsystem;later,inanadvertisingcam-paign,itwasreferredtoas“Biggest,Meatiest,Tastiest.”
2)120–Multiplythreebyfourbyfivebytwotogetthecorrectanswer.
3)ThereisatownorcitynamedSandwichinallofthesestates.
4)IfyouplaceallofthesandwichesmadebySUBWAYrestaurantsinayear,endtoend,theywouldwraparoundtheEarth14times.
5)SUBWAYrestaurantsservemorethan5,300sandwichesevery60secondsor320,000sandwichesanhour.
6)Thecheesewouldcovermorethan6,000officialsizehockeyrinkswhichishalfwaytothemoon.
7)Morethan2.5billionsandwichesweresoldatSUBWAYrestaurantsin2011.
8)Morethan300millionheadsoflettuceareusedbySUB-WAYperyear.TheSUBWAYchainusesapproximately16acresoflettuceaday.That’stheequivalenttomorethan35footballfieldsoflettuce.
9)JasonBiggswasonceaSUBWAYsandwichartist.
10ChocolateChipisthemostpopularcookieattherestaurants.
Answers:Test Your Knowledge Of Sandwiches
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 31
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 Available PizzasNeapolitan 13.99Sicilian16 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
Entrées(Served With Spaghetti or Penne in
Pomodoro Sauce or House Salad)
Sausage Parmigianawith 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 meatballsor Italian sausage 10.99Penne alla Vodka 10.99Rigatoni alla Siciliana 11.99Rigatoni Bolognese 11.99Penne with Sautéed 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 Marinaraor Fra Diavolo 18.99Penne with Sausage & Broccoli Rabe 14.99
$9.75 SICILIAN - MONDAYS ONLY
TUESDAY - THURSDAY
COUPON COUPON
18”Large Pie
SUNDAY
• 18” Large Pie• Baked Ziti Entrée• Dozen Garlic Knots• House Salad
$2499
Take Out Only. With Coupon Only. Not Combinable. No Photocopies. Expires 1/31/13.
No Substitutions. Take Out Only. With Coupon Only. Not Combinable. No Photocopies. Expires 1/31/13.
MONDAY NIGHT SPECIALSSICILIAN PIE
$995
$995
PASTA NIGHT
$1099Take Out
OnlyAfter 4 pm
Choice ofPasta, Salad, Garlic Knots,
Coffee & Zeppoli
8743
8
32 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
8805
4
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 33
8872
8
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
THE PERFECT HOLIDAY GIFT
NOW TAKING RESERVATIONS FOR CHRISTMAS EVE,NOW TAKING RESERVATIONS FOR CHRISTMAS EVE, CHRISTMAS DAY AND NEW YEAR’SCHRISTMAS DAY AND NEW YEAR’S
HOLIDAY SPECIAL
Purchase a $100 Gift Certi� cate and receive a FREE $20 Gift Certifi cate for yourself
Christmas/New Year’s EveDine with us and receive a FREE BOTTLE of WINE to go
Open Christmas Day at 5p.m. Closed New Year’s Day.
Let us Cater your Holiday Parties(Channukah, Christmas, New Year’s)
HAPPY HOLIDAYSHAPPY HOLIDAYSfromfrom
Japanese • French Fusion & Thai
34 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
A NiceDinnerServed
With A SideOf FaithTelecare ShowSpreads Faith
Through CookingBy Ronald Scaglia
Celebrity chef Lidia Bastianichplaced pasta into a rapidly boil-ing pot of water. This immedi-
ately caused an explosion, which tookout the lights and the electricity on theset of Real Food, a cooking show thatairs on Telecare (Cablevision Channel29, Verizon Fios Channel 296). Thehost of the show, Monsignor Jim Vlaunrecalls that story with a chuckle.“I had to realize that celebrities are
normal,” he says.Bastianich is one of many celebrities
who have appeared on the show withMsgr. Vlaun. Now in it’s sixth season,the show has also featured RosannaScotto, host of Fox 5’s Good Day NewYork, former Mets pitcher John Franco,Charles Wang and other local chefsrenowned for their cooking ability.“They’re spreading their faith
through their work,” says Msgr. Vlaun.Spreading his faith is what inspired
the monsignor to create the cookingshow. Telecare primarily airs faith-
based programming, but Msgr. Vlaun,who is the president and CEO of thestation, felt that by offering somethingdifferent, it might bring interest to otherTelecare shows. As he points out,sometimes the show airs during the latenight or early morning hours and offersa viable alternative to other program-ming at the time, such as infomercials.“Then they might stay for the mass
or the rosary,” he comments, whilealso adding that there is a natural con-nection between cooking and his faith.“The mass is centered around a meal.”Monsignor Vlaun’s interest in cook-
ing goes back to when he was growingup. His family would gather together onSundays. As the rest of the familywould spread out into other activities,he would sit with his grandmother asshe prepared the dinner. She would tellhim stories of living through the depres-sion or how his father proposed to hismother, and the future monsignor wouldbe fascinated. Preparing the family din-
ner soon became a fun experience, astrong connection to his grandmotherand an interest would be sparked.Just as sharing a meal together was
so important to Msgr. Vlaun’s family,he wants other families to share a sim-ilar experience, which was anotherreason for his creating the cookingshow. He commented that in today’sbusy society, with kids involved in somany activities such as sports, familiesare too busy to share a meal togetherand often communicate through tech-nology. It’s not that he is against tech-nology. It’s that he wants families toenjoy dinner together and have that re-warding experience of actually talkingto each other while everything else isput aside for an hour or so.“Technology is good too,” he com-
ments. “It keeps people connectedwho are far away.”So what is Msgr. Vlaun likely to be
cooking if he is preparing a dinner forhimself or a few of his friends and fami-ly? He says it would probably be some-thing simple such as chicken cooked inan oven with roasted potatoes. As forsome of his other favorite foods, hisfaith influences his culinary tastes.“I like beans and rice,” the monsi-
gnor remarked. “Simple things as Godgave them to us.”In keeping with that theme, he also
says that he much prefers fresh vegeta-bles to those that are flash frozen. Pas-ta is another one of his favorite dishes.The monsignor says that preparingpasta is simple and economical wayfor a chef to prepare something specialfor family members or honored guests.“You can buy a jar of sauce or, for
less money, you can make your ownsauce and give a little bit of yourself,”Msgr. Vlaun stated.Of course, when preparing the pas-
ta, be careful when placing it into a pitof boiling water.
Monsignor Vlaun on the set of his show with Rosanna Scotto, host of Fox 5’sGood Day New York, and Marion Scotto.
Lidia Bastianich cooks up some pasta with Monsignor Vlaun.
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 35
Louie’sLouie’sManhasset Restaurant
A Family Restaurant with a warm Friendly EnvironmentFresh homemade cooking like your Grandmother’s. We will make
anything you want on and off the menu, just ask.
Catering SpecialsWaitress Service Available
Appetizers
Fried CalamariSpanakopita Greek spinach and Feta PieTyropita Greek Cheese PieTomato/ Fresh Mozzarella and Roasted Red PepperCrab cakes
1/2 Tray $50
$55
$45
$45
Market Price
Full Tray$80$90
$80
$75
• Turkey or Roast Beef with bacon, lettuce, tomato, Swiss cheese• Classic wrap with sautéed mushrooms, onions and mozzarella
AND MUCH MORE
Assorted Wrapsand Sandwiches
*GreekCaesarVeggieBBQ
TunaChicken Salad
Crab Salad*Shrimp Salad
339 Plandome RoadManhasset, New York 11030 • Mon - Sat: 4am - 9pm | Sun: 5am - 3 pm
Phone: 516-627-0022 • fax 516-627-2713
BrunchBreakfast wraps Any type or an assortment
$7.00
Sit back, relax and allow us to do the cooking so you can enjoy family, friends and all the festivities of your special day.
All food is specially prepared for you to pick up, set up, warm up and serve with ease.
GREEK SPECIALTIESITALIAN SPECIALTIES
PASTA & SEAFOOD
8717
8
36 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
SUSHI YA SPECIAL ROLLSAndy Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12Spicy tuna, asparagus & crunchy toppedwith 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 withseared white tuna, miso sauce & wasabi caviarUFO Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Shrimp tempura, cucumber toppedwith 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, cucumbertopped 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 withGlenn’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 withchef’s special sauceBlu Fin Ootoro. . . . . . . . . . . . . . . . . . . . . . . . 28Fatty blue fin tuna delicately preparedto sure please your palateFoie 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 radishShiitake Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Marinated Shiitake mushroomSalmon Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Tuna Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Negi Hamachi Roll . . . . . . . . . . . . . . . . . . . . . 5Yellowtail & ScallionCalifornia Roll . . . . . . . . . . . . . . . . . . . . . . . . . 5Crabmeat, cucumber & avocadoSpider 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.
8805
6
10% OFFWith Coupon
Cash Only
949 Franklin AvenueGarden City, NY 11530
Tel: 516-873-8818516-873-6168
Fax: 516-873-6738
Mon-Thurs:11:30am-3:00pm5:00pm-10:00pm
Friday:11:30am-3:00pm
5:00pm-11:00pmSaturday:
1:00pm-11:00pmSunday:
3:00pm- 10:00pmRecommended by Newsday
Zagat Rated
Order OnlineSushiYaGC.com
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 37
MENUSPECIALS
Served Dailytil 4 P.M.
We Specialize in Catering for All OccasionsWe Specialize in Catering for All Occasions
Ask for OurAsk for Our Catering MenuCatering Menu
• PIZZA • HEROS • PASTA • ENTREES• GOURMET PIZZA • INDIVIDUAL PIZZAS
96 Mineola Avenue, Roslyn Heights96 Mineola Avenue, Roslyn HeightsP 516-621-1400 F 516-621-1509P 516-621-1400 F 516-621-1509
www.Attiliospizza.comwww.Attiliospizza.com
$300 OFFNot to be combined with any other offers.
Expires 4/30/13.
ANY ORDEROF $30 OR MORE
$100 OFF $100 OFFNot to be combined with any other offers.
Expires 4/30/13.Not to be combined with any other offers.
Expires 4/30/13.
ANY ENTREE ANY LARGE PIE
PIZZA AND SO MUCH MORE...PIZZA AND SO MUCH MORE...
$300 OFFNot to be combined with any other offers.
Expires 4/30/13.
ANY ORDEROF $30 OR MORE
10% OFFNot to be combined with any other offers.
Expires 4/30/13.
ANY CATERING ORDEROF $100 OR MORE
10% OFFNot to be combined with any other offers.
Expires 4/30/13.
ANY CATERING ORDEROF $100 OR MORE
88803
38 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
Hot dogs and baseball, popcorn and movies, andcheeseburgers and French fries are examples ofitems that go well together. Another common pair-
ing is wine and cheese. However, to fully enjoy this combi-nation, it’s important to match up a wine with a cheese thatwell complements it. Below is a list of wine and cheesepairings, courtesy of Stew Leonard’s Wines. According toStew Leonard’s Wines, what grows together goes togetherand, as a general rule, creamy cheeses should be pairedwith tannic wines and saltier cheese with sweeter wines.Below is some wine and cheese pairings from StewLeonard’s Wines.
Cheese: MozzarellaCharacteristics: Fresh, creamy and mildSuggestedWines: Sangiovese, Prosecco, Chianti, Pinot Noir
Cheese: Goat Cheese/ChevreCharacteristics: Ranges from soft & creamy to dry and
semi-firmSuggestedWines: Sancerre, Chenin Blanc, Rose, Pinot Noir
Cheese: CheddarCharacteristics: Molded, pressed and agedSuggested Wines: Pinot Grigio, Sauvignon Blanc,
Shiraz, Port
Cheese: Parmesan ReggianoCharacteristics: Hard and granularSuggested Wines: Prosecco, Chianti, Bunello di Montal-
cino, Amarone
DDIINNIINNGG GGUUIIDDEE
Angela Susan Anton Publisher
Michael CastonguayPresident & COO
Frank A. VirgaExecutive Vice President
Sales & Operations
Lisa SchiavoneDirector of Production
Cary SeamanManaging Editor
Ron ScagliaSpecial Sections Editor
Iris PiconeClassified Manager
Lucia D’OnofrioPage Designer
Published by Anton Community Newspapers132 E. Second St., Mineola, NY 11501 516-747-8282 • www.antonnews.com
Suggested Wine And Cheese Pairings
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 39
We Serve Sunday Brunch!10:30 am to 2:30 pm • $$19195050 per person
45 Orchard Beach Boulevard, Port Washington, NY 1105045 Orchard Beach Boulevard, Port Washington, NY 11050 Phone: 516.883.5600 • www.marinosonthebay.com
Closed Mon. & Tues. Until Feb 4th. Open Wed. - Sun. for Lunch & DinnerClosed Mon. & Tues. Until Feb 4th. Open Wed. - Sun. for Lunch & Dinner Private Party Rooms Available • Accessible by Water TaxiPrivate Party Rooms Available • Accessible by Water Taxi
“Happy Hour” on the Bay“Happy Hour” on the Bay Mon - Fri 4-7pm at the Bar • Great Drink Specials and Specially Priced Bar FoodMon - Fri 4-7pm at the Bar • Great Drink Specials and Specially Priced Bar Food Menu!Menu!
At the Brewer Capri MarinaAt the Brewer Capri Marina
Daily Fresh Fish Specials • In-house Baked Breads and DessertsDaily Fresh Fish Specials • In-house Baked Breads and Desserts
89044
15% OFF Dinner CheckWednesday - Thursday Expires 12/20/12 • Not combinable
Book Your Holiday Party Now!Book Your Holiday Party Now!
Italian & Seafood Restaurant
Our catering manager and chef will create an unforgettable special occasion for you and your guests, in one of our four party rooms, all with a water view.
LADIES NIGHTEVERY THURSDAY
6:00-9:00pmSpecial Menu & Drink Specials
STEAK & LOBSTER NIGHT(Prime & Angus Steak - 2lb. & 3lb. Lobster)
EVERY WEDNESDAY5:00-9:00pm
LIVE ENTERTAINMENTLIVE ENTERTAINMENT - - Featuring Guitarist Mark Stenga
NOW TAKING RESERVATIONS FOR HOLIDAY PARTIES!NOW TAKING RESERVATIONS FOR HOLIDAY PARTIES!
Starting at 9pm • Reservations RequiredEntertainment by DJ Excalibur • Special 5-Course Menu
Champagne throughout the Evening. $8 Cocktails/Wine
Ring In 2013 At Marino’s On The Bay $89
p.p.+Tax & Gratuity
PORT WASHINGTONPORT WASHINGTON
40 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
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 LOUISIANA COOKIN’ IN MINEOLA!COOKIN’ IN MINEOLA!
ALL RUBS &ALL RUBS &SAUCES SAUCES HOMEMADE!HOMEMADE!
EVERYTHING ISEVERYTHING IS SMOKEDSMOKED IN HOUSE!IN HOUSE!
FRESH BISCUITSFRESH BISCUITSBAKED DAILY!BAKED DAILY!
DELICIOUS HOUSEDELICIOUS HOUSE MADE DESSERTSMADE DESSERTS!!WE SERVE GENUINEWE SERVE GENUINE
ALLIGATOR!ALLIGATOR!PO’ BOYSPO’ BOYS! GRITS!! GRITS!RED BEANS & RICE!RED BEANS & RICE!
BISCUITS & BARBEQUEBISCUITS & BARBEQUE106 EAST SECOND STREET, MINEOLA106 EAST SECOND STREET, MINEOLA
(Just 2 blocks East of Roslyn Road)
516-493-9797516-493-979788436
CALL FOR DAILY SPECIALS! EAT IN/TAKE OUTCALL FOR DAILY SPECIALS! EAT IN/TAKE OUTHours:Hours: Mon. - Fri. 11am - 9pm • Sat. 9am - 9pmMon. - Fri. 11am - 9pm • Sat. 9am - 9pm
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 41
88545
RISESHINES U N D A Y
MERRYBRIGHT
LUNCH DINNERHOLIDAY PARTY CATERINGON OFF PREMISE
Call Us for Christmas Eve Reservations about our New Year’s Eve Party
Bring Mitch & Toni’s home for the holiday’s...
or meet at our place to celebrate
42 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
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®
®
89019
Anton Community Newspapers Fall/Winter Dining Guide 2012-2013 • 43
Unlimited Liquor Throughout Evening Cocktail Hour Including: ~ Hot and Cold Buffet ~ Shrimp Cocktail ~ Whole Filet Mignon ~ Assorted Pastries with Chocolate Covered Strawberries and Coffee on Your Table~ Champagne Toast at Midnight~ Party Favors Galore!
8:30PM - 2:00AM
Only $125Per Person Including Tax
Glenwood Road & Scudders LaneRoslyn Harbor, New Yorkwww.swanclub.com
For Reservations Call:516.621.7600
TODAY
FEATURING THE BANDALIVE-N-KICKING
AND IN-THE-MIX DJ
87805
OPEN FOR LUNCH MONDAY-FRIDAY 12:00-3:00PM
BUFFET DINNER DJ PACKAGE
~ ~ ULTIMATE SOUNDS DJ~ Open Bar~ Buffet Dinner~ Champagne Toast~ Continental Breakfast
9:30PM - 2:30AM
Only $85Per Person Including Tax
44 • Fall/Winter Dining Guide 2012-2013 Anton Community Newspapers
Neighborhood Butcher & Grocer TheMeatHouseBlog.com 88558
A WEEK • 10 AM - 7 PMInformation about The Meat House, visit www.TheMeatHouse.com • On Facebook - www.Facebook.com/TheMeatHouseRoslyn
1085 Northern Blvd., Roslyn, New York 115761085 Northern Blvd., Roslyn, New York 11576 (516) 307-9880(516) 307-9880
THE MEAT HOUSE Welcomes
SL AVIN FINE FOODSSL AVIN FINE FOODS & FRESH SEAFOOD MARKET
THE GIFT OF
MEATIS THE PerfectPerfectTREAT
Your Neighborhood Butcher & Marketplace
THE MEAT HOUSE IS HERE!
COME SEE OUR NEWCOME SEE OUR NEW RESTAURANT STYLE MENURESTAURANT STYLE MENU
THE MEAT HOUSETHE MEAT HOUSE IS HERE!IS HERE!
DELIVERY • CALL AHEAD • PICK UP
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