Family Restaurant & Pizzeria:
253-17 Northern Blvd., Little Neck; 279-5922
Hours: Closed Mondays;
Tuesday-Friday, 11 a.m. 10 p.m.;
Saturday 11:30 a.m.-11 p.m.; Sunday 12 noon-10 p.m.
cards: all major
hard and you want some really quality food in an atmosphere where you can relax, enjoy a
nice glass of wine, and the kids can have the pizza they want.
Fear not . . .
theres hope, because, theres DiMaggios.
It may have pizzeria
in the name, but this is not a fast food stop. Here the food has all the quality of an
expensive, pretentious five star stop, but all the comfort of a visit with family and none
of the stress.
From the smoky-glass
wall mirror to make the cozy spot feel twice the size to the murals of an Italian-style
village painted on the walls and the colorful bottles lined into trimmings on the wall,
DiMaggios is the kind of restaurant you dont grow tired of visiting.
And let me not
forget, the food is amazing.
I tried the cold
antipasto (too much for one but great for leftovers $7.95). Everything was
tremendously fresh and delicious . . . and everything includes eggplant, zucchini, roasted
peppers, anchovies, artichokes and more.
I then made my way
through half a portion of the Chicken Verde ($13.95) topped with broccoli and mozzarella
in a slightly sweet white wine sauce and was amazed that such large stalks of broccoli
could be so perfectly prepared. The entrée comes with a pasta, a vegetable or a salad, so
if you dont select an item with broccoli you must order it on the side . . . when it
is served with perfectly roasted garlic cloves that will melt in your mouth and not wilt
Finally, with great
reserve, I was tempted into the Tira Mi Su which Chef Pedro Alvarez makes on the premises
(as he does the cheesecake which Im saving for next time). Light and fluffy with
fresh whipped cream and strawberries it is more than worth any calories we might not want
to think about.
As for the
delightful Chef Alvarez, you may have to settle for enjoying his expert talents, because
from your table youll be able to see that he never pauses for a moment from sauces,
supervising and cooking the night away.