2015-06-17 / Restaurant of the Week

Sac’s Place

Few restaurants can say they’ve been around for more than a quarter century and if they can, it’s because of unparalleled food, service and commitment to quality. This axiom applies to Sac’s Place on Broadway in Astoria, celebrating its anniversary with a culinary celebration for all. Brothers Anthony and Domenico Sacramone have maintained their commitment to quality, offering their family’s favorite dishes from the Abbruzzo region of southern Italy to the community in which they grew up.

To help in the celebration, Sac’s Place is proud to offer a special invitation to enjoy “Throwback Tuesdays.” Visit on a Tuesday and take advantage of a 25% discount on your food bill only, if you dine in their lovely dining room or atrium. If you’ve never been to Sac’s Place before, this is a great way to get acquainted with the legendary coal oven pizza, voted “Best Pizza,” by a prominent New York area newspaper. The thin, crisp and tender crust bubbles from the intense heat of the coal oven and I can’t even walk past Sac’s Place without going in for a slice. It only starts there, because the handmade pastas and entrees are so good, and so well-priced, there’s no reason to cook at home, especially when it’s Father’s Day this weekend, and you know how much dad loves pizza, pasta and wine!

Speaking of wine, Sac’s Place offers “Wine Down” Thursdays, an ingenious plan where you get ANY bottle of wine from their impressive selection at half price. Leon the barman will mix up your favorite cocktail from the bar while you hear about all the nightly specials. Part of the Sacramone commitment to quality includes farm fresh ingredients brought in from a family farm in Pennsylvania. Fresh vegetables and fruit are incorporated into their seasonal specials. In fact, a new lunch menu is being debuted next week featuring seasonal vegetables at their peak of flavor. For example, we started with an appetizer of tender asparagus and goat cheese, wrapped in savory prosciutto that was just delicious. Buttery buratta cheese, imported from Italy, is garnished with roasted red peppers, tomatoes and basil, in a puddle of extra virgin olive oil and balsamic vinegar. Eggplant rollatini is a classic dish of fresh eggplant rolled up with fluffy ricotta and topped with Mamma Sacramone’s recipe tomato sauce. Fresh, Little Neck clams swim in an aromatic garlic, parsley, and white wine sauce, served with a basket of bread made in the coal oven for soaking up those delicious juices.Sac’s Place makes a nice variety of handmade pasta and pasta specials as well, with gluten-free pasta on request. The ravioli stuffed with roasted red peppers and smoked mozzarella are excellent as is the spinach ravioli with a healthful, green filling. House made gnocchi are made by the kilos to keep up with the demand for these light, tender morsels of goodness. Whether you top your gnocchi with pesto sauce or homemade ragu, a sprinkle of Parmigiano cheese is all you need to finish the dish. Linguine with red or white clam sauce is a popular choice at Sac’s Place, as is the spinach fettuccine with shrimp, garlic and olive oil ($18.95). Al dente rigatoni is topped with filetto di pomodoro and fresh mozzarella. Next time, I’ll have the pappardelle Amatriciana with smoky bacon, onion, peas, mushrooms and tomato ($16.95).

Entrées include fish, seafood, poultry and meat with specials that will excite you. The evening’s wild Atlantic scrod was prepared with crushed tomatoes, capers and olives in Pinot Grigio sauce. One of the most popular chicken dishes is Pollo Balsamico, which my companion let me try. This fork-tender chicken breast was sautéed in tangy balsamic vinegar sauce with mushrooms and peppers. Chicken or veal Marsala is sautéed with sliced mushrooms and a hint of sweet Marsala wine, or try the signature dish called veal scaloppini alla Domenico, layered with prosciutto and fontina cheese, then pan seared in a light sauce, served with fresh vegetables. Classic sausage and peppers and the requisite veal Parmigiana are always on hand.

At lunch time, there’s plenty of their legendary coal oven pizza, puffy calzone filled with ricotta, pepperoni, sausage or broccoli. Hero sandwiches are filled with veal cutlet parmigiana, chicken cutlets, veal and peppers, and lots more. Sit down for a civilized lunch with the new Spring menu and go back to work refreshed.

Sweeten the palate with American cheese cake, made on site with its delightful flavor, or hot chocolate lava cake, Mississippi mud cake, and crunchy cannolis. Sac’s Place is open seven days a week for lunch and dinner until 11pm weeknights and midnight on weekends with free delivery. Catering is available for your next business or family event. For world class, coal oven pizza, classic Italian recipes that use farm fresh ingredients, fabulous wines, and excellent service, visit Sac’s Place and celebrate 25 years of good eating with friends. Don’t forget “Throwback Tuesdays” with 25% off on your food bill, and “Wine Down” Thursdays with half price bottles of wine. Saluti Sac’s Place!

25-41 Broadway • Astoria, NY 11106

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