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Image provided by: Freeport Memorial Library
W W % ZsA RESTAURANT & ITALIAN COCKTAIL LOUNGE CUISINE 244 E. Merrick Ed. FEEEPOKT -(N e a r th e Jones B e a c h Causeway) OPEN DAILY ' - FReeport 8-9576 BUSINESSMEN'S MARINATEp HERRING or SHRIMP COCKTAIL (The herrings are a house specialty, non-commercial, made’ in our own kitchens.) ONION SOUP-•* ----{Simmered - on the vfeack of>tne .stove for hours, rich, ■' hearty, with a dash of sherry-lii the7 Bretagne manner.) - RAVIOLI (M e a t - f i l l e d , p l u m p r a v i o l i w i t h r u b y , h o m e - c o o k e d sa u c e , c o v e r e d w i t h rteal i m p o r t e d P a r m a c h e e s e .) D E S S E R T - C O F F E E - au x choices It Just Wouldn’t Be H A L L O W E 'EN Without CANDY BY VIEBROtK'S Luncheon • F r e n c h - lU I ian Cuisine • S e p a rate B a r O D inner FReeport 8-9218 35 NORTH MAIN SPECIAL HALLOWE'EN Serve 10 - 14 - 20 or 25 portions from cakes that range from THEN YOU WAN J IT AS FRESJrl. A S A Complete Line of ’''\\THURSDAY, OCTOBER 14, 1954 PAGE SEVEN rt-j 'tenon and Milano’s men are noted for two skills. In the Kitchens of London and New York’s belter “French” restau rants, every lime wc interviewed the chef it turned out that he came from, or near, these towns! And, doing stories on the Hoyle Special ears that won all the Indianapolis 5(1(1 mile races before the war, we wondered at the spatter of Italian tjiat would spray among the pit mechanics. We found that the wining Hoyle' Specials were American frames built to vhold Italian Maserati engines - and these were Italian me chanics who had helped build the engihcs, here to service them ! . Am iable, lean-faced Jo h n Crocini 1 Is a typical tran s p lan ted G e n o a n . E a rlier in his life.h e w o rked on the precision r a c e cars-and pleasure cars of Italy . W h e n th e work slacked - . a u tom o tive w o rk is seasonal - like m a n y In th e area, h e apprenticed him s e lf in th e re s t a u r a n t field to learn th e trbde th e rig h t way. travelled t h e con tin e n t as a journey m a n \ - and today, he is th e . c u rrent ow n e r of th e F r e e p o r t M a n o r, lo cated o n N o rth M a in S tr e e t Just about a block above th e railroad statio n . W e d ined th e r e th e o ther (lay. an d th e food and service told u s w h a t we found o u t la te r - th a t • h e r e was a m a n w h o knew re s ta u ra n ts, as well as, know ing foreign . cars. O u r appetizer was a house s p e c ial ty. T h e Crocinis tak e fresh herring, m a r in a te them in re a l cream an d a fam ily spice m ixture. W e are ju s t so,- so about th e o r d in a r y r e s ta u r a n t m a r in a ted herring, b u t th e herring h e r e w as superb, well w o rth trying. N e x t a n onion soup. F rankly, we Jjke ours a bit brow n e r th a n the soup . h e r e - y e t .o u r com p a n ion said th a t j i f ’ f ils w a s 'a n y brow n e r, h e “ yvould h o t ‘ h ive^enjoyed it as w ell' - eb. I . g u e s s th is is a m a t t e r of p e r - i,.w - *6nal taste. W ith it'c a m e rich, p u n gent, im p o rted P a r m a cheese - the kind th a t does-not m a ss tog e th e r as o u r im itations do, • b u t rem a ins In suspension, giving th e soup a deli- * »cacy th a t is impossible to get w ith • I n ferior cheeses. We also tried the * m inestrone .soup, an d this we can give a n unqualified thum b s -up. ' ^ ^ r h l c t r enoajgh to alm o s t be a so r t | o^%~sie\y m S d e i o nly w ith fresh vegetables if we are any Judge; th e kind of m fnestrone th a t you. r a rely encounter in a m o d e rately priced re s ta u r a n t . Veal parm igiana w a s th e entree, and while we do as Well a s th e nex t in the trencherm a n departm e n t, the portion was so huge, t h a t we reg ret fully h a d to leave a portion of th e lovely, ten d e r veal. Ju s t didn’t h a v e . room. As a test, we ordred a dom estic red wine, ju s t to see w h a t th e house would recom m end if we did not specify brand. W e, g o t a N a p a Valley burgundy, definitely, th e superior of m a n y of th e im p o rts, proving th a t th e C rocinis know w ine as w ell as food. R e p lete,, w e called for our check, got a pleasan t surprise. We figured th a t w ith th e excellent food, the spotless napery, th e good service. th a t We’d pay a good price. Actually, p leasent H e len R a y n o r, who assists th e check cam e to about H ALF o i l i e r , In a rem a le delight over a snlp- w h a t we expected it should be! 'A \menfc of’ pineapple cone-shapes. Stance a t th e rig h t .h a n d side 0[ S ' 58 \ e • « * • • « « *» (>e the T h ing Now if we are to believe th e m e n u showed u s t h a t th e r e was M ademoiselle, Seventeen, G lam o u r M O ‘he slick-stock blbles ot loshlou. ......... .. , We saw th e n r unpacked, nnd th e I s o ft Fall colors aye jewel-Uke. In th e sam e shipm e n t w ere silk-felt (C o n tinued on Page 9) ; recom m end th e 'C roclnl's F r e e p o rt M a n o r to you. Ethel M iller, ow n e r o f th e tiny M odel H a t Shop on P ine S tr e e t, and G R A N D O P I N I N G Thursday, October 21st h m 3 FoM» SILVIO’S CONTINENTAL RESTAURANT 2 2 0 W EST MERRICK ROAD, * MERRICK, LONG ISLAND ' Between the Causeway and Babylon Turnpike 4 Dining Rooms Cozy Cocktail Lounge with Nightly Music Your Host: HENRY JORGENSEN (Formerly with The Wivel Rest, New York and The Hamlet Inn, Rockville Centre) Call Henry for Reservation— FR 8-931 I • FREEPORT’S FIRST FOR • SEA FOOD AND STEAKS . B A R , OT'to' KONZ SEA B R E E Z E Foot of Miller Avenue on the Water ; ClosecTMoMays\ r’-*'\\\ 7 *
