When the Romano family set out to move from Italy to the United States in 1963, Antonietta knew there was something she had to do?even though she was just a child. Before they left, she sat down and transcribed all of her grandmother's recipes so she could still enjoy her cooking, even an ocean away. Today, she's still cooking with the Old World recipes and classic ingredients, but with her name above the door at Antonietta?s Restaurant & Bar.
Her housemade sauces?crafted from imported tomatoes and fresh herbs?blanket dishes of gnocchi sorrento, tortellini with prosciutto, and ravioli, but the vast repertoire of pasta options is met by an equally long list of meat dishes, including filet mignon, porterhouse steak, and milk-fed veal. Seafood spreads of shrimp, scallops, clams, and lump crabmeat make patrons feel as though they've raided a mermaid's pantry. To conclude feasts, she also appeals to her patrons' sweet sides with a roster of handmade cheesecakes and cannoli.