Sacramone's - Restaurant Review
Open for lunch and dinner, the restaurant welcomes families as well as singles and couples. If you want to bring the whole famiglia, note that there's a kids' menu which includes spaghetti and meatballs marinara, a small pizza, and other kid-friendly meals. Each comes with a small soda and a scoop of ice cream.
Ninety percent of the mouthwatering recipes served at Sacramone's were created by Domenico and Anthony's mother, Maddalena, who learned to cook in her native Abruzzi, Italy. Delicate sauces are made from San Marzano tomatoes that come directly from Italy. Everything is prepared, Domenico comments, "..in mamma's old fashioned way." Pizzas are made with fresh mozzarella, basil and other delectable ingredients, and every item on the menu is cooked to order. They never use lard in their pies; only extra virgin olive oil is added.
The restaurant comprises two rooms on separate levels. Muted tones, dark tile floors and soft lighting make for an atmosphere of understated elegance. Tables are topped with deep-hued granite and dark wooden chairs, cloth napkins and flickering candles on each table make for a soothing backdrop for your meal.
Framed reproductions of Leonardo da Vinci and Michelangelo drawings adorn the walls. There's a bar in the front of the restaurant, and opera posters line the wall facing the entrance.
The service is attentive and the presentations are like works of art.
For my appetizer, I chose the Melanzane Rollatini, delectable slices of eggplant rolled up around a rich ricotta and mozzarella filling. It was topped with a velvety smooth, homemade tomato sauce, with liberal amounts of fresh parsley to add to the combination of flavors. It was excellent.
There are specials every day, and my husband ordered one as an appetizer: the grilled Blue Point oysters on the half shell. He said they were fresh and full-flavored.
Other antipasti include the Carciofini Fritti (baby artichokes crispy fried), Bocconcini Mozzarella (Bocconcini mozzarella layered with basil, roasted yellow and red tomatoes), Funghi Portobello (portobello mushrooms sauteed in garlic and white white) and many more savory items.
For my main course, I thoroughly enjoyed the Gnocchi Quattro Formaggio, which features homemade pasta created from potatoes and semolina. The rich topping was a combination of four types of cheese: a delightful blend of fresh ricotta, reggiano parmigiana, fontina and gorgonzola. The gnocchi was so fresh that it felt like it was melting in my mouth, and the tempting blend of various cheeses rounded out the meal.
My husband enjoyed the Ravioli Aragoste Branchio, a satisfying blend of lobster and crab ravioli, topped with shrimp and served in a brandy cream sauce.
To complement your meal, Sacramone's offers a wine list that features lesser-known, but full-flavored, Italian varieties.
Save room for dessert. I didn't think I'd eat the entire Chocolate Lava Cake, but for my readers, I made the "sacrifice." The outside was soft and sweet, and the inside was like a miniature version of a lava flow of chocolate sauce from Mount Vesuvius. My husband recommends the Italian cheesecake, a rich and smooth dessert that offered just the right amount of sweetness, combined with the citrus notes of orange rind blended into the mix.
There is, of course, cappuccino to conclude your meal, but Sacramone's also features Italian coffee, Irish coffee, espresso and more. There's also a variety of tea to choose from.
Note: there is a parking lot behind the restaurant. The entrance is on the west side of the restaurant. It's a good idea to make a reservation on the weekends and holidays.
Sacramone's Information:
Phone:(516)513-1919 and (516) 513-1920; fax: (516) 513-1922
Reservations are recommended on weekends.
Website: www.facebook.com/sacramones
Cuisine: Coal oven pizza and Abruzzese classics
Hours: Open seven days a week from: 11:30 a.m.- 11:30 p.m.
Note: they also have a take-out menu.
