Perhaps my favorite Italian cuisine in the United States is from Chef Tom at Tommaso in Brooklyn, NY. Although he is certainly capable of turning out more refined cuisine, I tend to prefer his country-styled, earthly dishes from recipes that have been passed down by his family through the ages. |
||
-Robert Parker
|
||
|
||
It has been a long journey for me, some of the highlights include, four years of studying classic cooking in school, apprenticeship at the 21 club, and a summer cooking in the mountains of upstate New York. Also, I spent six months working for Air Lacarte at JFK airport and did a six year stint at Jacques Caterers, a Brooklyn landmark. Eventually I became chef in charge of their catering hall with three banquet rooms. |
||
I think traveling is important. I studied for one month at a fine Piedmontese restaurant in Albaretto della Torre. I continue to travel the world eating at the best in show, as well as advant- garde restaurants, always in learning mode. |
||
At Tommaso we use only the finest produce being as true to traditions as well as open to all influences of worth. But most of all, I subscribe to my Mother's basic instinct to share with joy and integrity to others one own understanding of what's worthwhile in life. No corporate restaurant here! |
Mother's Dinner 2015 |
Mother's Day Soup Primavera |
Special Antipasto Ida-Style Rigatoni w/ meatballs Lasagna Napolitano di construtured Spiedini Romana |
Main Course |
Braised Lamb Shank w/ Roasted Potatoes Stuffed Pork Chop w/ Mashed Potatoes Chicek Breast Tuscana w/ Spinach & Mushrooms Chicken Cutlet Parmigiano w/ Roasted Potatoes Veal Sorrentina w/ Roasted Potatoes Veal Rollitini w/ Roasted Potatoes Filet of Sole Franchese w/ Rice & Peas Baked Salmone w/ Rice & Peas Fresh Ham w/ Homemade Apple Sauce |
Desert Italian Cheescake, Tortoni, or Cannoli |
$34 pp |
Ala Carte Menu | |||||||||||||||||||||||||||||||
Baked Clams | $14 | ||||||||||||||||||||||||||||||
Stuffed Mushrooms | $14 | ||||||||||||||||||||||||||||||
Calamari Fritti | $16 | ||||||||||||||||||||||||||||||
Fried Zucchini | $14 | ||||||||||||||||||||||||||||||
Stuffed Artichoke | $14 | ||||||||||||||||||||||||||||||
Asparagi Con Parmigiano Reggiano | $14 | ||||||||||||||||||||||||||||||
Pasta
| Gnocchi Four Cheese | $20 | Cnocchi Sorrentino | $20 | Penne Vodka Sauce | $20 | | Entree
| | Monkfish Provencale | $32 | Gamberoni Agrodolce (sprimp combined with eggplant and peaches) | $34 | Spiedini Ciciliana (four rolls - veal rolls on a skewer w/ onions) | $32 | Costoletta di Vitello ai Ferri (Grilled veal Chop w/ Sauted Mushrooms) | $36 | Ribeyeed Steak (Brooklyn Style) | $36 | Pollo Ripieno alla Tommaso (boned chicken stuffed sausage, nuts, raisins, etc) | $28 | |