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17 Sep

“ Behind the Line and Off the Vine”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Andrea & Anthony’s Restaurant Review

 

Serata
160 Mill River Road
Oyster Bay,

New York 11771
(516) 628-2800

Call for a reservations
 
 
Andrea Correale, founder of Elegant Affairs, New York’s premiere celebrity caterer/entertaining expert, and Anthony Fiamma of VinoFiama, a well-respected wine consultant and importer/ distributor of fine wines, together take a culinary journey through the Gold Coast and share their experiences…

The Mood:  We traveled down a quiet road in Oyster Bay, an unassuming neck of the woods, and pulled alongside a small building resembling a house.  We entered a charming wine cellar accented with sparkling chandeliers – where European rustic meets a genie’s bottle – that’s the best way to describe this newfound treasure.  The mood was cool and mysterious, and yet it sparkled too. The hospitality was notable – highly attentive hostesses and servers and an up-to-the minute proprietor who made a point of checking in on us frequently. Thursday through Saturday features a talented DJ, some disco balls, while the flat screen televisions that adorn the walls are showing vintage films with famous lines. Occasionally the music will pause for a fabulous six-second one-liner. Serata becomes highly interactive later on in the evening so stick around.

The Apps:  We started off with the Chicken Stack – chicken cutlet, fresh mozzarella and  prosciutto which came stacked neatly with a broccoli rabe pesto, aged balsamic vinegar, imported extra virgin olive oil and shaved parmesan cheese.  It was one of the best appetizers I have ever had; the combination and integration of flavors was exceptional. Meatballs and Salad are not to be missed either – the fresh ricotta cheese on the side made it different and notable.

The Main:  Take the time to check your carb intake for a day and check out the Pasta Serata. The Papperdelle pasta in a white truffle oil cream sauce with  parmesan and pecorino cheese wrapped in imported prosciutto is well worth the sacrifice.  It’s all about the twist for me and in this case the truffle oil makes this dish; anyone can make pasta, few can make it like this.  If truffles aren’t your thing, then try the Rigatoni Grappa – San Marzano tomatoes, sweet sausage, a touch of cream and sun dried tomatoes fired up with grappa -- another great contemporary pasta dish based on centuries of tradition.  If you must skip on pasta altogether, then try the Filet of Sole Almondine, it’s pan seared in a white wine lemon butter sauce, finished with toasted almonds – light with super flavor.

The Vine: When you see delicious fresh bread, you know the food is going to be good. If you’re a cabernet or chardonnay enthusiast, there’s a large selection of popular choices, along with some Italian classics.  The 2010 Cakebread Chardonnay is delightful – pear on the nose, buttery on the palate, minimal oak. 

The Wrap Up:  We sipped on a Taylor Fladgate 2005 Vintage Port and indulged on the Tiramisu – true to it’s origins, but longer on flavor and firmness. Hats off to Executive Chef Manny Batista. Pick yourself up, call your friends and family and go to Serata!
 
 
 

 

 

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Last modified on Tuesday, 18 September 2012 16:41
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