Gaudios: 40-13 30 Ave.,
Hours: 11 a.m - 10 p.m.Tues. -Thur.
and Sun., Fri. and
Sat. 11 a.m. - 11 p.m.
Credit: Amer. Exp., Visa,
Parking: Street, municipal parking
one block away on 30th Ave.
Handicapped Access: Yes
Since 1958, Gaudios restaurant has
continued to serve up the outstanding fare that has made it a dining destination for
The interior of the main dining room is
reminiscent of an Italian ski chalet, featuring a warm wood-filled interior punctuated by
marble accents, and a beamed ceiling with a central sky light. Handpainted murals brighten
the catering rooms walls while a large central stained-glass skylight beams down
from the ceiling, handcrafted by local artist, Roslyne Brennan of Douglastons
"Manor Art Studio."
My dining companion and I began our meal
with the hot antipasto ($6.95), which featured an attractively styled array of jumbo
shrimp steamed in white wine and herbs, large and meaty stuffed mushrooms, and
delightfully fresh baked clams topped with bacon and a zesty seasoning. Next, we warmed up
with a bowl of the "zuppa del girono," a hearty lentil ($3.95).
For the entree my companion ordered the
filet of sole, broiled in a delicious and light butter lemon sauce ($13.95)
Meanwhile, I indulged in the Red Snapper lavernese, cooked in white wine, with tomatoes,
onions, capers and grated olives. As an olive and fish aficionado, the combination was
unique and addictive. The fish was complimented by all its additions, and the olives
bitterness was set off perfectly by the sweetness of the tomato. Both entrees were
accompanied by sides of sautéed escarole, infused with the nutty flavor of garlic.
Though both entrees were large and filling,
our server, Gajo Djukic, appeared so disappointed that we had no room for some of the
restaurants other specialties portabello mushrooms sautéed in olive oil,
garlic and balsamic vinegar, or the stuffed veal chops with proscuitto, shitake mushrooms,
and sautéed in white wine that we couldnt again disappoint when he suggested
his favorite dessert canoli. (Another of the restaurants specialties is their
veal cutlet parmagiana alla Guadios made with veal milanese, eggplant,
prosciutto and mozzarella, and prepared with a family recipe that dates back to 1942).
My companion ordered the cheesecake, and we
were lost to the world. Whatever you do save room for dessert.
Gaudios also has an extensive wine list, primarily
Italian but also featuring some French, and some selected Californian wines. For those
eating on the go, Gaudios also houses a neighboring pizzeria.