2003-05-21 / Restaurant of the Week

Restaurant

Of The WeekSac
By Teresa Barile
Restaurant Of The Week By Teresa Barile Sac’s Place Has Coal Oven Pizza And Traditional Fare

Of The Week
Sac’s Place Has Coal Oven Pizza And Traditional Fare


Sac’s Place is among a handful of restaurants in New York City to make pizza in a coal-burning oven.  The 800-degree heat, homemade dough, real crushed tomatoes—not sauce—and fresh mozzarella is the best pie you’ll ever taste.  People come from far and wide for a slice, a bar pie, a medium or large pie with all their favorite toppings, or just straight up.Sac’s Place is among a handful of restaurants in New York City to make pizza in a coal-burning oven. The 800-degree heat, homemade dough, real crushed tomatoes—not sauce—and fresh mozzarella is the best pie you’ll ever taste. People come from far and wide for a slice, a bar pie, a medium or large pie with all their favorite toppings, or just straight up.

The Abruzzi region of southern Italy, flanked by mountains and the sea, features a unique, flavorful cuisine based on simple, fresh ingredients. Brothers Domenico and Anthony Sacramone brought the culinary style of their ancestral homeland to Astoria when they opened Sac’s Place on Broadway at 29th Street. "By creating this restaurant, we wish to share the experience of growing up in a family of good cooks, where food was and still is an expression of love and caring," the brothers declare.

Sac’s Place, once a modest pizzeria on Broadway at 29th Street, was completely renovated and expanded four and a half years ago. Its welcoming interior features cool tile floors, cream colored walls, a wood box style ceiling and a cozy fireplace to take the chill out of cold winter nights. An enclosed terrace with sliding windows that can be opened in warm weather allows for dining in a bright, airy atmosphere. Walls are adorned with impressive artwork, including paintings and etched glass, all created by local artists. A friendly crowd is always gathered at the handsome granite bar, where Tom, the barman, always makes everyone laugh.

Sac’s Place is among a handful of restaurants in New York City to make pizza in a coal-burning oven. The 800-degree heat, homemade dough, real crushed tomatoes—not sauce—and fresh mozzarella is the best pie you’ll ever taste. People come from far and wide for a slice, a bar pie, a medium or large pie with all their favorite toppings, or just straight up. One of these incredible pizzas can be a complete meal with a salad, or share a bar pie as a first course at dinner.

Appetizers include Portobello mushrooms sautéed in white wine and garlic, mussels prepared in white or red garlic sauce, plump shrimp, sautéed in olive oil and garlic and fresh foccaccia accompanied by fragrant olive oil infused with Sac’s own homegrown rosemary.


Photos Anthony LombardoPhotos Anthony Lombardo

To accompany a meal at Sac’s Place, you must order a bottle of wine. All varieties have been hand picked and tasted by Domenico himself. A lovely Montepulciano díAbruzzo is the perfect match for the region’s cuisine. A robust Barbera from Piemonte will set you back only $30 a bottle. Ten red wines are available by the glass.

Traditional tomato sauce for pasta, made with meat stock, is cooked for hours, while the filetto di pomodoro sauce with vine-ripened tomatoes is made to ordr. Shell pasta with broccoli di rape and sausage is a favorite dish of the region and at $12.95 for a hearty portion, an excellent value as well. Ravioli are rolled and filled by hand, as are stuffed shells, filled with fluffy ricotta. Nothing at Sac’s Place is frozen or pre-made and it’s evident in every taste of the high quality of the food.

Chicken or veal marsala sautéed with freshly sliced mushrooms and a hint of sweet Marsala wine is always a big hit. Chicken or veal rollatini, rolled with fresh spinach and mozzarella, then pinned together with a toothpick and topped with a brown sauce is a house specialty, and the leftovers made a great lunch the next day. Chicken cutlet with lemon and mushrooms or classic parmigiana style will please even the fussiest eater.

Shrimp dishes on the menu such as fra diavolo, with a freshly made spicy marinara sauce all feature plump, juicy shrimp. Fish entrées are featured as specials to ensure the best the day’s market has to offer. On the night I visited the fish special was filet of sea bass with asparagus spears in white wine sauce. On the side were spears of white and sweet potatoes and sautéed spinach. What a treat.


Sac’s Place is open seven days a week for lunch, dinner and late night snacking. Besides their legendary coal oven pizza, try a calzone, filled with pepperoni, sausage or broccoli ($5.50). A variety of hero sandwiches filled with veal cutlet parmigiana, chicken cutlets, veal and peppers and more, start at $5.50.

Sac’s Place proudly announces their upcoming Wine Night, featuring a five-course meal with a specially chosen wine for each course on June 26th at 7:30. Reservations are being accepted now. This is a great way to celebrate a special occasion such as a graduation or anniversary with your family.

If you’re planning a private party, Sac’s Place has a special catering menu for off-premises catering, and can also accommodate a party of 30 in the restaurant. Call in advance for a customized menu and leave all the work to them.

Visit Sac’s Place soon where the Sacramone family still follows old-fashioned recipes and uses only fresh, simple ingredients to create delicious meals. The coal oven pizza is a must and the service is always friendly. Open seven days a week until 11 p.m. weeknights and midnight on weekends, and delivery is free. Make your reservations for Wine Night on June 26 and plan your next party with Domenico and Anthony Sacramone.

Sac’s Place

25-41 Broadway

Astoria

718-204-5002


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