Italian lovers, plan on pushing the start date for your summer diet back a week or two. Salumeria Pomodoro opened on Gerard St. in Huntington Village in March. A sister restaurant to the Roslyn hotspot with the same name, Salumeria Pomodoro is a traditional Italian restaurant serving unapologetically authentic dishes in a modern, upbeat atmosphere. I caught up with members of ownership group Reststar Hospitality as they were settling into their new digs to find out just what to order.
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Insalata Romano
Once the breadbasket has been passed and enjoyed, it’s time to make room for the salad. Forget boring mixed greens and unsatisfying Italian dressing and opt for Insalata Romano. Hailed by managing partner Farid Choucair as the restaurant’s most popular salad so far, the romaine lettuce is grilled to give it a smoky, meaty flavor and is then tossed with Parmesan anchovy dressing and finished with crispy chickpeas.
Branzino al Forno
Branzino al Forno is a dish made with a filet so fresh you’ll think you’re dining in Montauk. image: salumeria pomodoro
When you’re craving something off the pasta-beaten-path, go for the Branzino al Forno, a dish made with a filet so fresh you’ll think you’re dining in Montauk. Eric Machado recommends the entree with Salumeria Pomodoro’s homemade gnocchi. The fluffy yet firm side boasts a perfect sear and will melt in your mouth. “It is a great compliment to the fish because it is a starch that doesn’t make you feel heavy after eating it,” he said.
Raviolo all’Uovo
Longtime restaurateur Fabio Machado, who founded Reststar Hospitality, calls the Raviolo all’Uovo, a handmade ravioli stuffed with ricotta, fresh herbs and an egg yolk exclusive to the Huntington location, a labor of love. “We get in early everyday and make the fresh dough, fill them and make sure the egg yolk sits just right when we put them together,” he said.
Spaghetti Carbonara
“We stick to traditions by using guanciale, egg yolk and imported freshly grated Parmesan,” Fabio Machado said. image: salumeria pomodoro
Most Italian restaurants make their carbonara with cream and prosciutto, but Salumeria Pomodoro stays true to its Italian roots. “We stick to traditions by using egg yolk and imported freshly grated Parmesan,” Fabio Machado said of the dish so popular during Monday Pasta Nights at the Roslyn locations, when guests can indulge in a $25 prix-fixe meal of salad, pasta, beer or wine and bread, the Reststar team had to bring it to Huntington.
Grande Selezione
Choose one prosciutto, two salumi and two cheeses. image: salumeria pomodoro
Choose one prosciutto, two salumi and two cheeses. The homemade sopressata dolce has been a crowd pleaser, though Jason Machado has a spicy tooth and favors the homemade sopressata picante along with the San Daniele prosciutto.