DINING; REGIONAL DISHES FROM ITALY - main dishes menu restaurant

Florence.
1984 this is a digital version of an article from The Times Print Archive, before it starts online in 1996.
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Attilio's in the Little Neck area of Queens is a busy place, serious and not pretentious, friendly but correct.
It can offer a very pleasant meal inspired by a range of dishes with several parts of Italy.
Every night, as many as a dozen specials are added to the menu.
Unfortunately, the captain doesn't always list the entire list, and it can be frustrating to accidentally hear about the Thistle stuffing, after you place your order for about 10 minutes, salmon or green lasagna are mentioned on the nearby table.
Our captain explained that it was difficult for him to browse the entire catalogue on each table.
But if you ask the owner, aterio vassila, he will be happy to describe the supplies for the evening.
While Attilio's approach is two stars, some over-cooked and over-seasoned dishes with some ability but no inspiration keep it in one-star range.
For example, a tempting spiedini romanromanromana, alternating slices of fried bread and melted mozzarella cheese, made almost by too many chopped anchovies in the sauce
Although the squid from Lemmon seafood salad is a bit chewy, the salad is delicious.
The green mouth in garlic and wine sauce is the smallest one you can imagine, so it tastes very little. A French-
The style of creamy snails and mushrooms is well prepared, but it is embarrassing in snail dishes.
Because the snail is out of the shell, it is irrelevant to have six sunken snail trays, and a small ramekin will be more suitable.
AdvertisementAttilio's is one of the few restaurants that prepare half a portion of the pasta, a popular service.
Delicious eggs, bacon and cheese spaghetti, rich green lasagna, and potato balls in delicious meat sauce are all good.
Very light fusilli with ricotta, broccoli and plenty of cream.
The dose of anchovies in Caesar's salad is more limited than in spiedini.
The best main course is a combination of chicken and sausage and pepper.
This is a very satisfying and delicious farmhouse dish.
Cals's liver Venetian style, fried with onions, like the osso buco milo milanese, is pretty good, the meat almost falls off the bones and tastes good.
It's better to have a proper risotto instead of a long termgrain rice.
The veal scalpers of lemon and mushroom are dry, and the veal ribs filled with ham and cheese are slightly overcooked.
The overcooking of fresh tuna steaks made with tomatoes and garlic has caused more serious problems.
Although we ordered the medium cooked, because the tuna will become too dry after it is done, the fish steak is cooked too well.
It was sent back and replaced with a better performance.
The seasoning covering the top of the fish is colorful and vibrant.
There are vegetables and potatoes on the main course, and garlic toast in the bread basket.
The selection range of dessert cars from towering crispy-
The foam rum cake is actually one of the better zuppa inglese you might find.
Other desserts include the Italian cheesecake, the soaked apple pie, the tempting fruit pie on the leather pastry, and the boiled pear with the crispy topping.
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Most of these wines are Italian wines with reasonable prices and complicated choices.
With the antimenorviedo dry red wine and Orvieto, a single vineyard of the family of Anthony, Castella de La Sala is $1982 a month. 50.
In addition to the price of about $16 for Barolos, Gattinaras and Amarones, there is also $1973 for Fattoria barbarbi Brunello di Montalcino
75, this is a good price for a good wine to prepare to drink.
However, the wine is cloudy, which is a problem that does not affect the taste, and if the bottle is kept standing for a day or two before opening, the problem can be corrected.
So, plan ahead, call the restaurant and let it put a bottle for you.
Three areas of the restaurant are decorated with flowers-
Provincial style wallpaper and curtains. A three-
Dinner with wine can average $28 per person, including taxes and tips. Attilio's v59-
28 Little Neck Drive, Queens. (212)224-5715.
Atmosphere: pleasant province-
Restaurant Style:
General professional service.
Recommended dishes: seafood salad, cream snail mushroom, lasagna, pasta, meat paste, chicken and sausage, osso Buko, cals liver, rum cake, cheesecake, boiled pear and crispy skin.
Advertising Price range: $4 for a la carte entree for lunch. 75 to $9.
$8 for dinner. 50 to $18. 95.
Credit card: American Express card, Blanche single pen, dinner club, MasterCard, Visa.
Working hours: Lunch from Monday to Friday, from noon to three o'clock P. M. M.
Dinner, Monday to Thursday, 5 to 10. M.
From 10: 30 to 6 on Friday and SaturdayM.
Booking is recommended.
What does the star mean :(None)
These ratings are based on how reviewers react to food and prices relative to comparable institutions.
A version of this review was printed on page LI11 of the National edition on October 28, 1984 with the title: Catering;
Local dishes from Italy.