Valentine's Day in Brooklyn is for lovers, and haters

It's that time of year again. Feb. 14, otherwise known as Valentine's Day, is just around the corner. And what's that, you don't have any plans? Don't worry - we've got you covered, whether you're looking to dine in Southern Brooklyn (Jerry Camarda, left, at Salvi's knows how to treat you right), or more Downtown (there's something in the whiskey at Char No. 4).

And for all the single ladies (and gents), Brooklyn hasn't forgotten about you; there's plenty to keep you occupied this Valentine's Day, and weekend.

Photo by Tom Callan

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It's that time of year again - Restaurant Week, the winter edition.

Brooklyn's offerings don't have much of a presence in this Manhattan-centric event - then again, we do have Dine in Brooklyn. But if you're looking to take advantage of the prix fixe ($24.07 for lunch, $35 for dinner), here are participating Brooklyn restaurants and their menus:

Benchmark
339A Second St. at Fifth Avenue in Park Slope, (718) 965-7040
American New
Available for lunch, dinner, Sunday lunch, and Sunday dinner
Menu

Greenhouse Cafe
7717 Third Ave. between 77th and 78th streets in Bay Ridge, (718) 833-8200
American New
Available for lunch, dinner, Sunday lunch, and Sunday dinner
Menu

The River Cafe
One Water Street at Old Fulton Street in DUMBO, (718) 522-5200
American Traditional
Available for lunch
Menu not available

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Eating good this Thanksgiving

Thanksgiving is right around the corner. For those of you who are dreading spending it in the kitchen, check out our guide to restaurants that are serving it up big on Turkey Day, so you don't have to.

If you do plan on cooking for the big day, try this recipe for a salted caramel apple pie from the ladies behind Four and Twenty Blackbirds in Gowanus. It looks delicious enough to eat off the screen!

Photo: Let Fort Greene's iCi do the cooking for you this Thanksgiving. Manager Lauren Berg displays some of the menu's highlights, including turkey, of course, butternut squash soup, and apple pie. Photo by Stefano Giovannini

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Park Slope sampler

By Gary Buiso

This sample sale has some bite!

At the third annual Park Slope Restaurant Tour on Sept. 23, the hungry hordes will be able to taste free samples from more than 30 of the neighborhood’s top restaurants, wine shops and food stores — mostly on Seventh Avenue — and then decide where to eat for the night.

The Park Slope Chamber of Commerce-sponsored event seeks highlight the neighborhood’s rich array of eateries, as well as encourage residents to eat and buy locally.

“It’s a little enticement, and it’s good for business,” said Mitch Szpicek, president of the chamber.

Saeri Yoo Park, owner of Moim, an outstanding Korean restaurant on Garfield Place between Seventh and Eighth avenues, said the tour is good for Park Slope — and her business.

“A lot of people come in to check out the restaurant,” she said.

Park said she is still deciding what to offer up as a free morsel, adding that the restaurant is known for its authentic cuisine, like its kalbi, a delicately braised short rib.

After a savory sample, it’s only natural diners might crave sugar, and Sweet Melissa Patisserie (pictured) on Seventh Avenue between First and Second streets will be offering tastes of its banana splits, milk shakes and old-fashioned sundaes to round out the flavorful tour.

Diners need only bring a healthy appetite, and can explore places at their leisure.

“Basically, you just come and you eat,” said Szpicek.

Park Slope Restaurant Tour, Sept. 23, 6-9 pm. For a list of participating restaurants, go to www.buyinbrooklyn.com.

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While you're at the hut...

One of the rules of Jill Sigman’s Hut Project is that guests cannot use the subway to leave the neighborhood.

But that’s not such a big deal, as there are a bevy of drinking and dining options near Sigman’s Grattan Street studio — the once-industrial wasteland now called “Morgantown” by gentrifying locals.

Here’s our roundup:

• Start your night off with a margarita pizza at Roberta’s on Moore Street, and pick up a loaf of bread from the eatery’s expanded bakery for next morning’s breakfast. Remember to ask for paper, not plastic.

• If you prefer a quicker meal with more vegetarian options, turn the corner to Olive Valley on Bogart Street, which features tasty falafel sandwiches, carrot salads, and all sorts of puff pastry desserts.

• Browse the wine and spirit selections at Big Tree Bottles on Bogart Street, which carry several Long Island vintages. This time of year we recommend a rose, which will complement the rose-colored bits of discarded plastic interwoven with the hut.

• In the morning, pick up coffee and a newspaper at Varet Street’s Café Orwell or The Archive Cafe across the street.

After a potentially sleepless night on Sigman’s concrete studio floor, better order a double espresso.

Roberta’s [261 Moore St. at Bogart Street, (718) 417-1118]; Olive Valley [43 Bogart St. at Grattan Street, (718) 894-1800]; Big Tree Bottles [43 Bogart St. at Grattan Street, (718) 894-9463]; Café Orwell [247 Varet St. at Bogart Street, (347) 294-4759]; Archive Cafe [49 Bogart St. between Seigel and Moore streets, (718) 381-1944].

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Saturday brunch at Buttermilk Channel

A couple a weeks ago, a friend and I went to Buttermilk Channel for brunch on a Saturday. Silly us! The Carroll Gardens spot isn't open for brunch on Saturday, something we and a score of other eager diners quickly realized, despairing at the sight of chairs turned up on the restaurant's tables.

That all changes this Saturday, as Buttermilk Channel is open for brunch on Saturdays. Yay!

Now, instead of facing locked doors, there's sure to be a line.

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It's not all about torture

Sure, Crystal Skillman's new play may be all about torture, but the Boreum Hill playwright isn't all about doom and gloom.

In fact, here are her offerings for enjoying a night on the town when you head to The Brick in Williamsburg to see her new play, "The Vigil or The Guided Cradle," in previews starting Thursday and running until May 8:

DuMont

432 Union Ave. between Devoe Street and Metropolitan Avenue

"Everything I've had there makes me more and more excited. It's an amazing restaurant."

Barcade

388 Union Ave. between Ainslie and Powers streets

"For the people who like it old school and like to drink and play Donkey Kong. It's for the geek in all of us."

Alligator Lounge

600 Metropolitan Ave. near Lorimer Street

"They give free pizza." Enough said.

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Fat Fat Fatty 'Cue

Barbecue buzz has been building for Fatty ‘Cue, the latest meat joint to hit Williamsburg (following in the wake of Pies N Thighs).

After several years of delays, the restaurant is set to opening March 23, according to the New York Times, at 91 South Sixth Street (Bedford Street). Right next to a vegan kitchen, no less (oh, the irony).

Can't get enough of their grub? Head to Grillin on the Bay on March 27, where Fatty 'Cue pitmaster Robert Richter (pictured right with business partner Zak Pelaccio) will be among the 30 teams competing in the cook-off/school fundraiser. Guaranteed, there won't be nearly the same wait as there will be at Fatty 'Cue's.

Photo: Josh Ozersky/Grub Street

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Great eats from the Grates

The Grates don't subsist off of cake alone.

While here for a year for some fun and the occasional show (you can catch them March 27 at Brooklyn Bowl), the Australian-based band has eaten, and eaten well.

"We are such foodies," confesses lead singer Patience Hodgson, who lives in South Slope. "More than any other aspect of what we do on tour, we eat food." (The band's tumblr is evidence of that, with many photos devote to meals).

When not on tour, the band can be found in neighborhood haunts such as Milk Bar (Vanderbilt and Prospect), Southside Coffee (Sixth Avenue and 19th Street), and Scottadito (788 Union St. between Sixth and Seventh avenues) for brunch.

"They have the best brunches," says Hodgson, who'll head there after a shift at the Park Slope Food Coop. "I'll have my $14.95 brunch and down as many mimosas as I can."

Just make sure to leave room for the cake.

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Eat like Eugene Mirman

Comedian and Park Sloper Eugene Mirman dishes on where he likes to eat in his neighborhood, when he's not hosting such events like Tearing the Veil of Maya or putting out CDs:

I think some of my favorites are the favorites of many people, like Al Di La, Brooklyn Fish Camp, and Blue Ribbon. I just had brunch at a place called Get Fresh Table and Market and it was really good. That's very exciting for me, to live near a great brunch place. Nana is really good sushi and Thai place that's pretty inexpensive and fantastic.

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Taco eating contest coming

Coney Island has its hot dogs. Now Park Slope has its tacos.

On March 18, Barrio will host its first ever taco eating contest.

Inspired by the Mexican restaurant’s popular Monday might all-you-can-eat taco madness, the contest’s only rule is first clean plate wins.

Want to find out how long it will take you to eat an entire Mexican taco fiesta platter? Email request@barriofoods.com to sign up. First place wins a $100 gift certificate.

The contest kicks off at 7 pm. Barrio is located at 210 Seventh Ave. For more information, go to www.barriofoods.com.

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Brooklyn's best pizza?

From the New York Times' dining section on an East Village/Williamsburg establishment:

"Motorino is having a moment. That seems fair. It serves the city’s best pizza."

Agree? Disagree? Sound off in the comments.

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Celebrate with friends at Kevin Ryan's

Sláinte!

A party is more than just a revel at Kevin Ryan’s — it’s an experience that you and your guests are unlikely to forget.

For the past three years, owners Mike and Carol McMahon have made their entire Irish pub, 2128 Flatbush Avenue, available to merrymakers looking to add an emerald dash of local flavor to their special occasion.

Whether a communion, confirmation, graduation, shower or birthday — or any other choice day — the ale house will create the menu you want, and even provide a deejay to get your guests tripping the light fantastic.

Book your party by February 28 and receive four hours of party time, a hot-buffet featuring a selection of entrees, and an open bar with domestic beer and house/rack alcohol — all for $35 per person.

For more information, call 718-377-9535 or 917-862-5214.

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Next stop Greece, and Athena Express

Savoring the culinary delights of Greece is as simple as a trek to Athena Express’ new Bay Ridge location where you can feast your eyes upon the chef searing coils of octopus over the fire while you dine on palate-pleasing Mediterranean-Greek fare.

The family-style dining establishment — 484 77th Street — celebrated its grand opening with a hearty welcome from owners Teddy and Spiro Hiotis, who also operate a sister restaurant of the same name in Park Slope.

A clutch of tables seats 15 and is offset by a small bar — BYOB though — and a cozy kitchen whose main star is a sizzling grill from which emerge such palate-pleasers as ukaniko (grilled sausage), avgolemono (chicken soup with lemon and egg), the Athenian Meat Platter (chicken kebab, lamb kebab, pork kebab, and gyro with a salad, pita, and tzatziki), with coffee and honey cookies for dessert.

Athena Express-Bay Ridge offers catering, accommodates private parties and is open weekdays, noon-10 p.m.; and weekends, noon-11 p.m.For more information, call 718-965-4578.

Pictured: Co-owner Teddy Hiotis brings out platters of piping hot plate-pleasers. Photos by Ted Levin.

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Come to where great food and drink always hit 'The Spot'

By Marshall Slater

On a quiet corner, on the outskirts of Prospect Heights, sits The Spot American Bistro and Bar, a little gem of a find that has captured the whimsy of this changing neighborhood with a laid back and welcoming dining room, which offers a wide range of crowd pleasing food and an equally popular bar.

It’s an intimate place that wraps around the corner of Prospect Place and Grand Avenue, with barely a dozen tables for two or four. But don’t be misled by the casual ambiance…they know exactly what they are doing in terms of a great menu and a neighborhood watering hole, which always brings a friendly crowd.

Upon one wall is a hand painted tree whose sprawling limbs stretch across the space; there are burgundy and white linens and candles on the table. The place is ringed in windows and the bar takes up one side of the room.

Most come for the food, but still others come for the large pitchers of freshly made sangria, a smooth and fruity concoction with a delayed kick. An orchard of lemon, lime, orange and cherries swim in the mix. You can order it red or white.Settle back with the delicious basket of whole grain and black bread, served with an excellent olive oil, herb and balsamic dipping sauce and ponder the meal to come.

Open for two years, the place is the brainchild of John Harris, who is also the man behind Elevation Burger, specializing in organic fast food.

So settle back and enjoy a Caprese Salad, with fresh milky mozzarella and tomatoes drizzled with a thick and sweet balsamic plus basil olive oil finished with fresh basil leaves. There are two varieties of cerviche — Peruvian and Mexican variations; both offer slices of red onion, chopped tomato and white onions with cilantro. The latter adds a really hot red salsa with Mexican spices while the former boasts heavy cream and lime. The mixed shellfish cerviche combines scallops, shrimp and calamari with mussels, all first rate and enhanced with chunks of fresh garlic.

The Atlantic Crab Cake is finished with cracked peppercorns and served with a fresh avocado purée on a bed of hot corn salsa with a dollop of pickled mango atop it all. The extra large crab cake offers a gently seared perimeter and a flavorful crust covering the excellent seafood mélange.Other starters include a four cheese garlic bread; wings, mussels with tomato and basil in a white wine sauce and a bunch of others.

Pastas are given extra special attention and their scope runs from the traditional, such as baked ziti chock full of chicken and covered in melted mozzarella to the mushroom ravioli prepared with garlic and thinly sliced stalks of fresh asparagus, finished in a silken white truffle sauce.

Other temptations from this category run the gamut from Penne Vodka to Linguine with Little Neck Clams in a white wine and garlic sauce; there is also a four cheese or lobster ravioli, the latter made with fresh tomatoes and tarragon.

All dinners come with the added incentive of your choice of two of the many sides: grilled asparagus, sweet plantains, garlic mashed potatoes, cream spinach, yellow rice and nearly a dozen more.

A great choice for entrée is the tilapia, two massive filets served over stalks of fresh asparagus, which are, in turn, nestled on a fluffy mountain of mashed potatoes, all in a buttery sweet coconut sauce that is purely addictive.

The Paella comes in two versions: the Marinara style a mix of mussels, clams, shrimp, scallops, and sweet crabmeat with a saffron understatement. The Valenciana substitutes chicken and chorizos (smoky Spanish sausage) for the crab. The broth saturates every kernel of rice with the infused flavors of the seafood and the seasoning. The result is that you will consume every grain.

Other temptations include a larger portion of the aforementioned crab cake, a Grilled Atlantic Salmon, jumbo shrimp with lobster sauce, a filet mignon grilled and topped with truffle sauce; braised lamb shank, the house’s own spot roasted chicken, beef short ribs and even chicken breast stuffed with goat cheese, mozzarella and bacon.

You can easily see the scope of the entrées and why they appeal to almost every culinary slant.

The brunch menu is another big draw, which includes unlimited mimosas for the $12.95 tab. Choose from four egg omelettes with any of 18 different stuffings, from smoked salmon to sausage, turkey bacon to asparagus.

Or try the smoked salmon Carpaccio, eggs Mexican style with jalapenos, onions, cilantro and tomatoes. There are Belgian waffles with strawberries and bananas, pancakes topped the same way, eggs Florentine and many others.Of course, any time of the day or night, you can also partake of burgers and creative paninis.

And if you want to linger, bring your laptop as they provide free wi-fi.

The Spot American Bistro and Bar
417 Prospect Place at the corner of Grand Avenue
718-638-1733

Hours: Tuesday-Thursday, 11 a.m. – 11 p.m.; Friday and Saturday until midnight; Sunday, 11 a.m. - 10 p.m.

Most major credit cards are accepted.Private parties accommodated up to 45. Outside catering is a specialty.

There is a two-for-one happy hour on Tuesdays, 4-7 p.m.Check out the $5.95 lunch specials featured Tuesday-Friday.

Saturday and Sunday features a price fixed brunch at $12.95 which included unlimited mimosas.

There is free delivery with a $12 minimum with Park Slope, Carroll Gardens, downtown Brooklyn, Crown Heights and adjacent areas.

Photo: Chef Effrain Garcia invites you to try one of his delectable creations. Photo by Stefano Giovannini

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Dining and wining this Valentine's Day

By Meredith Deliso

The easiest date is dinner; the hardest part is deciding where to go. That’s especially true on Valentine’s Day. To follow, some suggestions on where to bring your loved one this February 14 in Brooklyn.

Dinner and a movie
The dinner-movie combo is the quintessential date, and at the Brooklyn Academy of Music (30 Lafayette Ave., 718-636-4100), couples can do just that on Valentine’s Day through a special package with BAMcinematek and BAMcafé.

On view that night is the 1934 classic “It Happened One Night,” starring Clark Gable and Claudette Colbert in Frank Capra’s classic screwball comedy. In this quintessential pre-code romantic comedy, spoiled rich girl Colbert runs away after being forced to marry pilot Jameson Thomas, but on the bus out of town she meets jobless newspaperman Gable who takes her on a cross-country romp.

In addition to the movie, enjoy BAMcafé’s special Valentine’s Day four-course meal. The package is $63 per person, including movie, meal, champagne, tax and gratuity. Screenings are at 6 p.m. with an 8:15 p.m. dinner and 8:15 p.m. with a 6:15 p.m. dinner. Reservations required.

Made for sharing
You don’t get much closer than sharing a meal with your Valentine. Open just in time for Valentine’s Day is ñ (81 Washington St., 718-222-9880), a new tapas restaurant in DUMBO located under Rice, from the people behind the Soho place of the same name.In the low-lit dining room, share a range of classic tapas, or small plates, from octopus to pan con tomate, and imbibe in some sweet sangria.

Over in Bay Ridge, Casa Pepe (114 Bay Ridge Ave., 718-833-8865) is gearing up for Valentine’s Day, with a special member served between noon and 11 p.m. Or pick and choose from their tapas menu. The guacamole, prepared at your table by your server, is a must. Reservations recommended.

Share a big plate this Valentine’s Day at Ghenet Ethiopian (348 Douglass St., 718-230-4475) in Park Slope. Not sure what to get? Order the combination for two, which comes with a choice of Doro (different chicken dishes), Siga Wett (beef in a blend of spices) or Sega Aletcha (beef in an onion sauce) served with vegetables, and dig in. There’s also a vegetarian combo.

Classic Italian
Brooklyn’s not lacking in Italian restaurants with romantic settings. Don’t the two go together, anyway?

Mill Basin especially is not lacking in options, with Pinocchio’s Restaurant (5811 Avenue N, 718-444-3537), offering an a l a carte menu on Valentine’s Day. Over in Marine Park, Salvi Restaurant (4220 Quentin Rd., 718-252-3030) will try to steal every lady’s heart that night with a free rose.

Nearby in Bergen Beach, Il Posto (7409 Avenue U, 718-241-4317) will also be offering a special Valentine’s Day menu. Reservations recommended for all.

Over in Bay Ridge, Ristorante Vaccaro (6718 Fort Hamilton Parkway, 718-238-9447) will be celebrating Valentine’s Day all weekend long with a prix fixe for lunch and dinner, plus a complimentary glass of champagne. For those looking to eat at home, the restaurant is also making heart-shaped pizzas with a personalized message available for delivery, as well as in-house dining. Reservations recommended.

Moto (394 Broadway, 718-599-6895) in South Williamsburg is no secret. If you haven’t been, don’t let the rumble of the overpassing J-M line deter you; its atmosphere is the key dark – jazz music, vintage feel – though the Italian-inspired food ain’t bad either.

Sweets with your sweet
Skip the dinner and head straight to dessert at The Chocolate Room.Both the Park Slope (86th Fifth Ave., 718-783-2900) and Cobble Hill (269 Court St., 718-246-2600) locations of the dessert café will be holding specials on Valentine’s Day so that you and your Valentine can indulge your sweet tooth.

Brunch
With Valentine’s Day on a Sunday this year, mix it up with an early afternoon meal for two. In addition to a three course dinner menu all weekend, the Greenhouse Café (7717 Third Ave., 718-833-8200) will be providing brunch from noon to 3 pm. For $25 per person, there’s a choice of appetizer, entrée, dessert and beverage. Toast to your relationship with a mimosa (or several – the brunch also includes unlimited cocktails).

Valentine’s Day meets Year of the Tiger...
This February 14 at Tasty Tavern (4523 Avenue N, 718-692-1020) in Flatlands, try something off their special Valentine’s Day menu, or pick from the special traditional Chinese New Year’s menu. Either way, enjoy a champagne toast on the house. Leading up to the big day, the restaurant will also be hosting pre-celebrations, with a special five-course menu for $29.95 a person on February 12 and 13. Reservations recommended.

...meets Mardi Gras
February 16 is Mardi Gras, so some Brooklyn restaurants are getting in the spirit early this Valentine’s Day weekend. Yellow Hook Grille (7003 Third Ave., 718-238-1089) in Bay Ridge is celebrating the two with special menus of American food for both occasions.

Tomasso’s Restaurant (1464 86th St., 718-236-0883) in Bay Ridge is pulling more from the Italian tradition, offering a special menu to help you feast before the Easter fast, with live opera on tap as well. Reservations recommended.

What you crave
For those with a smaller budget, White Castle is here to the rescue. The fast food chain is offering candlelit dinners for two that include special menus, tableside service and themed decorations at its stores across the country. That includes a steamy dinner of 10 White Castle Slyder hamburgers, two 21-oz. soft drinks and two regular French fries costs for $12.99. You can also receive a complimentary digital photo to remember the occasion forever.

The special runs between 5 and 8 p.m. Participating White Castles in Brooklyn are located at 846 Empire Blvd. (Wingate); 3101 Atlantic Ave. (Cypress Hills); 4202 Fort Hamilton Parkway (Sunset Park); 900 Pennsylvania Ave. (East New York); 781 Metropolitan Ave. (Williamsburg); 959 Atlantic Ave. (Clinton Hill); 2159 Nostrand Ave. (Flatbush); and 1545 Myrtle Ave. (Bushwick).

To make a reservation, call 718-899-8404 ext. 304.

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Anatolian Gyro: It just hits the spot - every time

By Marshall Slater

Long before Turkish cuisine became popular or even, dare we say, fashionable, Anatolian Gyro was packing in the crowds. It started modestly enough…a hole in the wall, which mainly attracted the riders from the bustling subway station a half block away. The window opened onto Sheepshead Bay Road and people walking by would inevitably get a whiff of the scents or spy the massive round of meat slowly roasting on the open spit, and they would give it a shot. Then they would just come back again…and again…and again.

It was good…in fact, it was very good. And it was different.

So it was something of a local secret that was very well shared.

But then the Village Voice had a short piece about just how good this tiny take-out joint was, and the lines got bigger, still. But that was a while ago…probably close to a decade; Anatolian Gyro opened in 1994.

It was about that time that I tried the place. I worked a couple of blocks away and was tired of getting pizza everyday, so I ventured out and tried a chicken kebab. It was good…I mean really good. You know how something just hits the spot; it’s not fancy, it’s not elaborate, but it’s really good. So you have it again and figure it won’t be quite as good as your first experience. But it was.

And then a while later, I tried the mixed eggplant salad. Not even sure why I tried this particular item. I think part of it was the fact that it sounded reasonably healthy and it was something like $3 for a large container. Well, that was good too…again, very good. They mash up the eggplant, which is lightly fried so it gets very tender, add just the right seasonings, which offer contrasting and complementing tastes, then serve it up with a nice loaf of fresh Turkish bread hot off the open grill. I must say, it immediately converted me into a die-hard fan.

And so it was that for the next 10 years or so, I found myself perusing through the menu and ordering from them two or three times a week. I never got tired of it, and the quality and taste, which attracted me in the first place, never wavered. Yes, the prices rose a little, but that’s life.

And it wasn’t just for lunch during the workday that I went…on days off, or after work, when I wanted an enjoyable dinner, I would pick up a big bag of goodies to bring home, and everyone loved those nights.

Truth is, the only reason I stopped eating there was that about a year ago our offices moved to the opposite end of Brooklyn and, even for a very loyal customer, that’s a bit too far for delivery.

Somewhere along those years it soon became apparent that my sentiments were shared by many. And it wasn’t long before that that the hole in the wall expanded, and then expanded again, and today Anatolian Gyro still not only sports a very busy take out counter, but a full dining room frequently filled with clientele, who now extend far beyond Sheepshead Bays’ borders.

Still owned and operated by Metin and his cousin, Ekrem (yes, they are actually Turkish), the place is still very much a family owned and operated business where the many lures which brought me into the place initially, and kept me a fan for years, are still quite intact. So let’s take an in-depth look into the food that has kept me sated for years, and whose menu I have extolled personally long before this public review.

Turkish food is, in many ways, the best of all worlds…at least as rendered by Anatolian Gyro: satisfying in taste and amount, easy on the budget, relatively guilt free in terms of diet and nutrition, and varied enough to appeal to a wide variety of tastes.

Perhaps the most important distinction, however, is that while the menus at many Turkish/gyro restaurants are quite similar, the end result is quite disparate. The preparation at Anatolian involves subtlety of tastes and spices, grilling and combinations, succulence and flavoring; simple dishes become delicious and you just can’t go wrong.

A salad or side dish as common in ingredients as the Shepherd’s Salad is a good case in point. Fresh tomatoes, cucumbers and onions are dived up, sprinkled with fresh parsley, and then seasoned with a very specific blend of vinegar and oil or, as I prefer, just some fresh lemon juice. The end result is so much better than the perceived banality of the ingredients. Perhaps it is the freshness of the veggies or the mix of the herbs and spices…but the end result is intensely satisfying.

It is as satisfying as a plateful of juicy, slightly edged-seared lamb carved from the spit, but if your ambition was to enjoy your lunch while eliminating calories and fat, you won’t go wrong here…nor will you if you order the lamb gyro and put some Shepherd’s salad on the side.

The standard Middle Eastern spreads are exceptional here. All are freshly made from scratch…the humus, or the babaghanouj, the latter mashed from whole eggplants, which are first grilled over open charcoal and then pureed, combined with tahini and garlic — all first rate because of the careful addition of spices and herbs. They don’t have that industrial taste, which is all too common elsewhere…and equal praise goes onto the fresh falafel balls, which are made when ordered, not left lying around to be fried again hours later. The fact that the stuff comes with that excellent Turkish bread — miniature whole loaves, which are super crunchy around the exterior and delightfully soft when you rip them open, very slightly glazed with butter — doesn’t hurt either.

The tabouleh salad, freshly made from scratch, is a mix of cracked wheat, crunchy rounds of scallions, parsley and tomato with fresh lemon juice. There are the excellent grape leaves stuffed with rice and herbs with a delicate skin and a white bean salad, made from enormous beans which are the star ingredient with minced red peppers, parsley and onions with a light dressing.

Soups are recommended every season…during the winter they are mandatory. The Lentil Soup, with its burnt orange hue, starts with red lentils mashed into a puree, then cooked with mint, tomato paste and a touch of flour. The final yield is a silken broth. Fresh mushroom soup gets the thumbs up of patrons, as do the two versions of chicken soup. Both the spicy and the regular varieties are teeming with generous chunks of fresh and tender white meat chicken; the former broth is enhanced with jalapeno, fresh tomato, garlic and onion; the latter comes with chunks of carrots, celery and very finely chopped onion, which dissolves into the broth. These are so good even the most finicky kid will like them.

Both versions of the eggplant salad have become staples of my diet, either one scooped up with big ripped off hunks of the Turkish bread. Have it sitting next to you in the car and you may find yourself lapping it up, canine style, while you’re driving (this is no endorsement for eating while driving you understand…pull over and indulge your private habits). The Grilled Eggplant starts whole, where it is slowly grilled over the charcoal fire. The skin is then completely peeled off and the pieces then marinated with oil, lemon, garlic and a touch of salt…to which is then added tomato and parsley. The Mixed Eggplant starts off as cubes which are fried with long hot peppers, garlic oil and tomatoes and then all cooked together. Now it all sounds simple enough, but pizza all starts with the same three ingredients as well…but the intricacies of the amounts and the combinations is what separates the mundane from the extraordinary, and such is the case here.

They hit upon a formula, understood its popularity, and have stayed true to it ever since.

As for the main entrees, there are really three variations on the themes of chicken and lamb: kebabs, gyro or adana. If you make a mistake in ordering it really doesn’t matter…you’ll like whatever arrives equally well.

The gyro is the meat on the slow vertical rotisserie. A combination of ground lamb and beef or, alternately, layers of specially marinated chicken breast, are wrapped around a great vertical spit, which continuously turns while being grilled by flames on all sides. The charcoal flames don’t touch the meat, but gently and very slowly cook it so the meat becomes incredibly tender, which facilitates the fat dripping away. The dish or sandwich is then created by slicing thin strips of the meat from the spit as it turns. Of course the meats are first spiced so that the tastes are uniform throughout. So at any given time part of the meat in your sandwich or on your plate is slightly seared and other slices as juicy as can be. It’s very good and you’ll soon understand why it has earned a popularity around the city in a relatively few short years.

The kebabs are thick cubes of lamb or chicken meat, which are also thoroughly marinated and then lanced on skewers. When ordered, the skewers are removed from the refrigerator and placed on the open charcoals to be cooked. I have never — underscore never — had a piece of grizzle or fat. The meat is succulent and satisfying, served with a white creamy dill-yogurt sauce or a red hot sauce; both have their merits. The keys here are knowing just the right marinade to addict you, and just how long to keep the meat on the grill, which is kept freshly glowing, so the skin burns ever so slightly on the edges but is cooked thoroughly and allowed to remain juicy. Think of the analogy with a steak you cook at home and one cooked in the kitchens of Peter Luger…same hunk of meat…very different end result. You’ll really like this place.

The third variation on the theme is the adana, which sees the lamb or chicken (always white, meat incidentally) finely chopped and then carefully seasoned with a blending of herbs and spices, then shaped into long thick patties, which are then grilled over the open flame.

The meat, the charcoal, the spices, the marinades, the scents and flavors all coalesce into this wonderful sandwich or entrée and before you know it you are hooked. It is as deceptively simple as this.

Most everything is accompanied with fresh onions, and you can be an insider if you make sure to ask for some sumac, a coarse purple powder condiment made from the plant of the same name, which is like a universal flavoring, enhancing some tastes and muting others (like onion, in which the addition of the spice takes away the sharpness).

Most main dishes are also served with rice, a special long grain variety which has its own excellent taste and also absorbs the tastes of the ingredients heaped over or around it.

As for dessert, the rice pudding is in a realm all its own…it emerges cold with a thick layer of skin across the top from the whole milk. It is prepared with baking rice, milk and sugar. If you think you know what rice pudding is supposed to taste like, be prepared for an awakening when you sample this version. There’s also homemade baklava, drenched and dripping in honey, plus a pistachio roll, with phyllo dough so thin it melts when it hits your mouth. And if you can’t decide, get all three and add one of the little chocolate mousse cakes that they get from Michael’s Bakery on Avenue R, one of the few things they don’t prepare in their own kitchen.

Anatolian Gyro
1605 Sheepshead Bay Road, 718-769-7474
Hours: Open seven days a week, 11 a.m. to 11 p.m.

There is free delivery within a mile radius, but if you’re ordering for four or five, they deliver across most of southern Brooklyn, from Canarsie to Bay Ridge (just make sure about order minimums if you live a distance from the restaurant).

Private parties are accommodated both on and off premises; outside catering is a specialty.

Most major credit cards are accepted.

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El Pollo: little gem in the heart of Park Slope

By Marshall Slater

El Pollo is a warm, intimate space whose popularity is gathering strong momentum thanks to that most reliable of all advertising methods…word of mouth.

It’s a cute, cozy eatery whose homegrown emblem is a charming little chick dressed whimsically in a traditional Peruvian alpaca chullo hat and shawl. Barely more than 10 tables, which accommodate twosomes and are positioned together for parties of four, this is a real neighborhood gem that one would barely notice when wandering by. But there are three things that almost everyone who has been there agrees upon: the food is first rate, the prices are very reasonable (special kudos go to the $6 lunch) and it is confusing, considering the former two, why you can always find a table free. But hey, just because people have caught up with what’s good, that’s good for you as you can tell them you pioneered the discovery of this place. Soon enough you’ll have to wait for a table too, so enjoy it while you can.

If you happened to find yourself in Peru, and a family adopted you and invited you to dinner, that is about how you will be treated at El Pollo. It’s a family affair in which daughter Marzia tends to the dining room and her mom, Carmen, does all the cooking in the back. Marzia gets high marks at all times for her considerable charm and wide smile, and when you come back a second time (and you will), she will remember you and greet you like a returning friend.

You’re an invited guest partaking of the family meal at El Pollo. And family is the word for this laid back space with handicrafts and art works of their native land on the walls; the tables are covered in butcher paper so the kids (or you) can amuse themselves with crayons until the meal arrives.

The place is very friendly, doesn’t mind at all if you linger during your meal and has a very welcoming aura. It’s not fancy, but it is embracing and you’ll savor every meal.

So let’s begin with the Papa Rellena, a large, fluffy baked potato with the inside scooped out and the cavity refilled with a ground beef blend, which is enhanced with a slightly sweet accent that comes from a mix of cilantro (which makes everything taste great), tomato, onion, tiny raisins, a little egg, aji peppers and olives; the skin is crunchy and almost translucently thin. The potato is airy and most satisfying, and is accompanied with shards of excellent red onion and tomato chunks with lemon and spices.

The Papa ala Huancaina is another Peruvian staple consisting of sliced boiled potatoes covered in a spicy pale yellow cheese sauce. It’s delicious made with yellow or white potatoes. If you prefer a spicier sauce, add an extra yellow chile pepper.

Dipping sauces include a super hot, bring-tears-to-your-eyes green chili and a much milder sour cream based version.

Another starter is the Yuca Frita, a side dish or appetizer made from the fried root of the cassava (or yucca) plant. Usually, the root is cut into two- or three-inch chunks and deep-fried in vegetable oil. The result is similar to a wedge-cut French fry, but more fibrous.Of course, chicken is the main event at El Pollo, served whole, or as a half or as a quarter, alone or as the main ingredient in a dozen dishes. Whichever way you end of getting it, you can be assured of tender, succulent meat with skin seared just right that you will wish to enjoy again and again. Enjoy the fowl with traditional yellow rice and creamy, hearty beans or order it as a stew, or stir-fried with rice or BBQ style.

Adding side dishes is a great touch, whether you opt for the curly fries or the green or sweet plantains.

Of course, if you wish to get a little fancier, try the Lomo o Pollo Saltado, which offers stir friend strips of chicken or sirloin prepared with onions, tomato and cilantro, with the fries thrown into the mix, all wonderfully spiced, all tender and juicy, and all very, very good. Think of this dish as a more satisfying version of fajitas.

Other choices include the Pork Chops served with rice and beans, the pepper steak, and a sirloin sautéed with onions. There are several seafood dishes in addition, like the stir-fried shrimp, the seafood casserole with a rice base studded with shrimp, calamari, crab meat, clams, mussels and lobster meat with scallions and chopped eggs or the fresh fish filet sautéed with onions, tomato, garlic and cilantro.

Looking for a sandwich? There are two excellent choices: the El Pollo Hero ($6) with roasted chicken and a house dressing with lettuce, tomato and cucumbers or the Peruvian Guacamole Hero, also with roasted chicken.

As is amply demonstrated, the menu does not stray far from tried and true favorites, but there is tremendous pride in the preparation and mama’s considerable experience and expertise go into every dish that leaves her kitchen.

Quench your thirst with the unique Chicha Morada or Purple Corn Drink, made fresh from scratch, with some chopped up apple, brown sugar and a little lime…rich in antioxidants, refreshingly sweet without being cloying and only $2.50 for a large glass.

Desserts range from Quinoa Pudding, sort of like a rice pudding but served warm with cinnamon on top, to the Leche Asada, their version of a crème brulee in cake form but reversed so the caramel is on the bottom. And they even have Ben & Jerry’s Cherry Garcia Ice Cream should you choose a closer to home “Peruvian” confection.

El Pollo
718-369-3455 or 56291
Fifth Avenue in Park Slope, between First & Second streets
Hours: Open seven days a week, noon – 11 p.m.; lunch is served 12:30-4:30 p.m. Monday – Friday.

Most major credit cards are accepted.Private parties up to 28 are accommodated, outside catering is a specialty.

They offer free delivery within the Park Slope area.

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Culture club: the best bests for 2010

By Meredith Deliso

That was fast.

Another year has gone by in Brooklyn. These past 12 months may have found you dining at Buttermilk Channel, bowling at Brooklyn Bowl, or rocking out at the Knitting Factory, three acclaimed borough establishments that all came to be — or be reborn — in 2009. Or maybe you caught Cate Blanchett in her praised role of Blanche Dubois at BAM, took in the captivating “New Electric Ballroom” at St. Ann’s Warehouse, or had rock star insight at the Brooklyn Museum’s “Who Shot Rock and Roll” exhibition.

With 2010 right around the corner, we take a look at what’s in store for Brooklyn’s cultural landscape, from anticipated exhibits to concerts you should buy tickets for today (and don’t worry if you haven’t made it to the Brooklyn Museum exhibition yet; it runs until the end of January).

Brooklyn Sounds

There are shows on a daily basis in Brooklyn worth mentioning, but these caught our eyes, or, rather, ears. On January 29, Brooklyn Bowl has something for all you metal/tribute/Michael Jackson/Judas Priest/Cheap Trick enthusiasts. Promoter Rocks Off presents their Tribute Wars XXXII, with Dangerous, an all-metal tribute to Michael Jackson featuring members of 2 Skinnee J’s and Tragedy: All Metal Tribute to the Bee Gees, as well as all-female tributes to Judas Priest.At 9 p.m. Tickets $5. Located at 61 Wythe Ave. For more information, call 718-963-3369.

That same night, fans of experimental indie rock might want to head over to the Music Hall of Williamsburg for a set from Here We Go Magic. These guys have just been growing since formed by Luke Temple two years ago. With a sophomore album coming out in the New Year, expect even bigger things. At 9 p.m. Tickets $12 in advance, $14 day of show. With Midnight Masses and Glass Ghost. Music Hall is located at 66 North 6th Street.

Top local acts are lined up for BAM’s “Sounds Like Brooklyn,” an annual music festival that has its ear to the borough’s diverse sounds. This year’s, which runs from January 29-30 and February 4-6, features Les Savy Fav with Vivian Girls, Rain Machine with Anti-Pop Constortium, and Ra Ra Riot with The Antlers, at BAM, with additional Brooklyn venues participating as well.Tickets range from $15 to $25. BAM is located at 30 Lafayette Ave. For more information, call 718-636-4100.

Live on Stage

Stew made waves with his Tony award-winning “Passing Strange” in ’08. In ’10, he brings a multi-media rock show to Brooklyn with “Making It” at St. Ann’s Warehouse in DUMBO. Are you making it? What are you making? When do you know you’ve made it? Watch as Stew and Heidi Rodewald explore these questions in their show, which traces the unlikely careers of Stew and Heidi from the dive rock clubs of Hollywood to the footlights of Broadway. We’ll say they’ve made it.

The show runs from February 17-21. Tickets $42 to $82. St. Ann’s is located at 38 Water St.

Bushwick band Pass Kontrol have been at work on their original rock opera “New Hope City,” doing workshops here and there. In February, they have the Bushwick Starr all to themselves as they present the work, from February 11 to 27. Should be out there. The Bushwick Starr is located at 207 Starr St. Tickets $10.

For a more traditional opera experience, BAM hosts its first ever opera festival this coming March. Curated by conductor William Christie, of the ensemble Les Arts Florissants, he brings a bit of the Baroque to Brooklyn, with two operas from Purcell – “Dido and Aeneas” and “The Fairy Queen,” and the French opera “Actéon,” plus a recital with Christie, Baroque cabaret and more. The festival runs from March 18-31. Ticket prices vary.

Ancient Art

For its next exhibit, the Brooklyn Museum in Prospect Heights draws more than 100 objects from its holdings of ancient Egyptian art (which numbers over 1,200) that illustrate the range of strategies the ancient Egyptians developed to cheat death. Fittingly, the exhibition is titled “To Live Forever: Art and the Afterlife in Ancient Egypt,” and explores mummification and tomb rituals. Creepy or fascinating? You decide.

The exhibition runs from February 12-May 2 in the Robert E. Blum Gallery, 1st Floor. The museum is located at 200 Eastern Parkway. Suggested contribution is $10. For more information, go to http://www.brooklynmuseum.org/ or call 718-638-5000.

Big Fish

Katie Jarvis has been earning rave reviews for her performance in “Fish Tank” – which tells the story of a rebellious 15-year-old who becomes involved with her mother’s boyfriend – especially given her rookie status. The film itself, from Andrea Arnold, has won praise as well, taking the jury prize at Cannes. See it here, followed by a Q&A with the director, January 7 at 7 p.m. at BAM. Tickets $12.

Second Editions

New restaurants and shops pop up all the time in Brooklyn, those these following offerings give a second life to previously existing borough favorites.

Williamsburg’s Pies-n-Thighs shuttered to the dismay of barbecue lovers everywhere when they were kicked out of their space in 2008. The much-anticipated and long-delayed reopening a few blocks from the original is anticipated for early 2010. Happy New Year, indeed. Located at 166 South 4th St.

Lucali put Carroll Gardens on the pizza map when it opened in 2006. The year 2010 brings another pizza destination to Brooklyn – Giusepinna’s, or, as its been nicknamed, Lucali II, since it’s run by Chris Iacono, brother to Mark of Lucali, and initial speculation was that it would share the same name. Located in Greenwood Heights at 6th Avenue and 20th Street, the hope is that the new pizzeria will ease the wait at Lucali I once it opens, anticipated for late ’09, early ’10.

The Coney Island Boardwalk lost some flavor in early ’09 when Lola Staar was forced to close. Good news comes in the New Year, as the boutique and gift shop is set to reopen under the city’s new deal to buy land from developer Joe Sitt. As of press time, the new lease was in the works, but owner Dianna Carlin was hoping for a New Year’s Day party to celebrate the reopening and ring in 2010 with the Polar Bears as they make their annual New Year’s dip in the ocean.

For the past several months, Sixpoint Craft Ales in Red Hook (much in the news this year) has been under renovation to add space to make more beer, mainly meaning, no visitors allowed. That changes in the New Year, when the microbrewery, which has won fans for their rich stock of six brews, including their signature, Sweet Action, reopens to visitors. Since the brewery doesn’t bottle its beer, but rather sells it from kegs and at places like Biefkraft in Park Slope, that’s the best place to have it. How sweet it is. Located at 40 Van Dyke St.

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Goodfella’s: a delicious and good time for all

By Marshall Slater

Goodfella’s has been a staple in Bay Ridge for many years, consistently serving crowd pleasing cuisine in very charming surroundings all wrapped up in a family friendly and good times atmosphere. I am pleased to say that little has changed in all these respects now that the restaurant is well into its second decade.

And before we get started on the specifics, it should be first understood that while there are many Goodfella’s restaurants, this location long ago took its own road, maintaining the name but taking off in other varied directions, including culinary, making it very much a one-of-a-kind establishment, able to cater to its Brooklyn clientele in a most personalized manner.

Owned and operated by brother and sister partners Michele and Darren Carbone, one is always on premises to make sure customers are consistently happy. It is easy to see that this is a real favorite for regulars and newbies. The atmosphere is warm and welcoming; the portions abundant, the menu far and wide ranging, plus there are lots of other enticements to keep you coming back.

Each night brings a prodigious array of specials augmenting the already diverse bill of fare. On a recent evening, the blackboard menu tempted the palate with stuffed filet of sole, pork chops with vinegar and cherry peppers, campagnolo Carbone, fresh salmon served any style you desire, steak pizzaiola, veal chop with mushrooms and onions or done parmigiana. But at Goodfella’s, everyone seems to have their favorites, be it one of their award winning brick oven pizzas — which have been named best in the land more than once — the traditional Italian favorites or the specialty entrees.

The meal starts with some of the best homemade bread you are likely to enjoy; as thick and as good as cake dough. But while the desire is to consume all that reaches your table, have a little discipline so you can leave more room for the meal.

The Antipasto Paesano is a good place to start, made up of all the starters you love: first rate, wonderfully fresh veggies are grilled (eggplant and zucchini) or roasted (sweet peppers), and complimented with a smooth and satisfying virgin olive oil and balsamic dressing, and chunks of fresh garlic and light spices. Add in the fresh mozzarella wheels atop tomatoes and under basil and you have a delectable way to begin the meal. Or there is its kissing cousin of the hot antipasto sampler consisting of excellent baked clams, mushroom oreganata, snappy jumbo shrimp gently battered and tender eggplant. Cheese is also the main ingredient in the decadent mozzarella en carrozza, in which the milky cheese is lightly battered and then fried, finished with a thick red sauce studded with more garlic.

Other options to begin your visit include the Famous Goodfella’s Buffalo Style Chicken Wings available in mild, medium and (very, very) hot; popcorn shrimp, a spinach and artichoke dip, bruschetta, tender and crisp fried calamari, chicken fingers, stuffed artichoke Zuppa di Clams or Mussels in red or white sauce, and probably more than a dozen others.

But choice is one of the main ingredients in everything at Goodfella’s. A good case in point is the option for the very popular Family Style Dinner, which serves couples, foursomes or parties of 50. It is a price fixed feast, which allows you an exceptional array of choices for one low price of $23.95. For this tab you get your choice of four appetizers (the best of the regular menu), two pastas, three entrees (veal, chicken, seafood; again, some of the most popular choices from the main menu), plus dessert and beverage. This menu is not only available for dinner patrons, but can be further enhanced for those planning a party.

Want even more of a bargain? Then come for the four course Early Bird Dinner Menu, which is featured Monday-Friday, 3-6 p.m. and priced at just $18.95.Add in such amenities as free valet parking, karaoke on Saturday night and live bands on Fridays and you soon realize why Goodfella’s is known for good times.

Of course, if you find yourself in the neighborhood during midday, they offer both $7.95 and $9.95 complete lunch specials Monday-Friday, 11:30 a.m. to 4 p.m.But for now, let’s head back to the dining room and see what else entices. Of course, Goodfella’s is very well known and even more respected for its old world style pizzas, available as either individual four slice pies, a six slice square pie or as the more typical eight slice variety. All specialty pies are made with hand sliced fresh mozzarella and all pizzas are baked in the brick oven. Customize the pie with any of a dozen and a half options or, better yet, opt for one of their wonderful specialty creations like the Pizza alla Vodka — voted the number one pizza in the country two years running and made of their coveted tomato cream vodka sauce, seasoned with fresh mushrooms, peas and prosciutto. Smokin Goodfella, named The World’s Best Pizza at the International Pizza Festival in 2007, consists of smoked fresh mozzarella, roasted pepper cream sauce, fresh sausage, wood roasted peppers all topped with Pecorino Romano cheeses and fresh basil.

Other choices include the venerable Mushroom Madness constructed with a porcini cream mushroom sauce topped with freshly seasoned and sliced mushrooms and imported Pecorino Romano cheese. There is also the Vegetable Delight, the house namesake “Goodfella” (plum tomato sauce, topped with brick oven roasted peppers, sausage and fresh sliced garlic), an Eggplant Parmigiana pizza, Chicken Parmigiana, Quattro Stagioni (literally “four seasons”) made with plum tomato sauce, fresh mozzarella, artichoke hearts, black olives, prosciutto and fresh, seasoned mushrooms and the close relative of the Quattro Formaggi, their interpretation of the four cheese creation, with fresh mozzarella, provolone, fontina and grated Pecorino Romano cheese topped with that plum tomato sauce. But these only begin the long list.

Of course, pastas are also a featured item on the menu, such as the Penne alla Vodka, with its sweet background taste gained from the echoes of the vodka, which is burned off during the cooking process. It’s a light cream sauce confection with peas and a touch of tomato. The exceptionally light and tasty potato gnocchi dumplings are presented in a superb fresh pesto sauce. There are at least another dozen variations on this theme, some traditional and some not so…like the Linguine Sinatra with the macaroni sautéed in garlic and oil with chopped shrimp and clams and a drop of tomato for a pink blush and a nice counter taste.As for the entrees, veal, chicken and seafood are given equal attention and all the classics are represented. The Chicken Siciliano offers alternating layers of prosciutto, mozzarella and eggplant; the succulent veal saltimbocca is made with excellent prosciutto in a wine sauce. The Chicken Scarpariello is offered on the bone with tons of fresh garlic and a zingy sauce to lap up with the bread.

From Veal Parmigiana and Sorrentino to Pizzaiola and Bolognese, you can see the old favorites are very much still in style at Goodfella’s along with house creations such as the Chicken Ambrosiano (breast sautéed in garlic and wine with capers, mushrooms, artichoke hearts and sun-dried tomatoes served over penne) and the Chicken Goodfella’s with tender chunks of breast sautéed with scallions, shallots, garlic, white wine and cream over penne pasta or the Chicken Contadina also served on the bone sautéed in garlic and lemon with sausage and oven roasted peppers.

Shrimp Romulus offers baby shrimp sautéed in a delicate lobster cream sauce with angel hair pasta; there is Calamari Marinara or Fra Diavolo, jumbo shrimp done Francese, Oreganato and Parmigiana, fresh fish and combinations like the Chicken and Shrimp Rustica, which matches a grilled chicken breast with shrimp, roasted peppers, mushrooms, shallots, garlic and cream with a touch of tomato over penne.

Desserts are no mere accommodation to the end of the meal; instead, they offer a sweet shop array of temptations like the apple pizza pie ala mode, which starts with a base of pizza dough then adds thin slices of fresh apples and cinnamon crumb topping, topped off with vanilla ice cream, whipped cream and chocolate syrup. Beyond this innovation is a bakery case filled with everything from tirami su to Snickers pie, sorbets in their natural fruit shells to Reese’s pie, New York cheesecake to the Vesuvius pie, a combination of mousse, cheesecake, brownie, caramel and nuts.

Goodfella’s
9606 Third Avenue, between 96th and 97th streets
718-833-6200

Hours: Monday-Thursday, 11:30 a.m. to 10 p.m.; Friday until 11:30 p.m.; Saturday until midnight and Sunday, 12:30-10 p.m.

Free valet parking nightly after 5 p.m., seven nights.

Most major credit cards are accepted.

Early Bird Special (choice of appetizer, soup or salad, entrée and pasta plus dessert) price fixed at $18.95 is available Monday-Friday, 3-6 p.m. For details on the Family Style Menu available at all times, see the body of the story above.

There is karaoke with Vinny Karaoke and DJ every Saturday, 9:30 p.m. to 1:30 a.m. Friday night features live bands from 9 p.m. to midnight.

Private parties up to 130 are accommodated. Outside catering is a specialty.

There is free delivery for several miles, from Bensonhurst to Bay Ridge and Sunset Park.

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