Keeping It Simple At Sal D’s
By The Foodies./ foodie@longislandernews.com

DStraight off the plane from Italy, Sal Meringolo brings back more to the table than a case of jet lag.

Co-owner of Sal D’s in Huntington, Meringolo says on-site research is key to enhancing the experience of a simple Italian restaurant. Whenever he travels, he tries to incorporate at least one dining detail he learns when abroad.

Along with business partner Frank Algeria, the duo has delivered an authentic Italian dining experience to hungry Huntington residents for the past 15 years. With a business strategy of “keeping it simple,” Meringolo said customers know what to expect when they walk in the door of the 208 Wall St. restaurant.

Sal D’s restaurant captures an ambiance all its own. No matter what time of day a foodie decides to dine, the restaurant captures a formal yet open-air feel that is both intimate and comfortable.

“I’m about food, freshness, quality and keeping it simple… If you’re consistent [with what you put on the table], people will come back,” Meringolo said.

Simple tastes oh so delicious when paired with Baked Clams Oreganata ($9), whole clams served breaded and broiled in a succulent lemon and white wine sauce. The appetizer will leave you wondering what else the chefs can do with sauce. Another popular appetizer is their Eggplant Rollatini ($9), a family favorite Meringolo said will never be taken off the menu, along with linguini and white clam sauce.

Another Sal D’s staple is Rigatoni Natalie, a recipe Meringolo’s daughter concocted when she was a child. The dish is made of fresh escarole, cannellini beans and crumbled sweet sausage.

Sal D’s switches up the specials menu often, and popular items that have appeared on the main menu include Filet of Bronzino and Salmon Oreganata.

The Penne Bolognese ($18) is a self-proclaimed “guilty pleasure” for Sal’s son, manager Nick Meringolo. Made of 70 percent beef, 30 percent pork and a “touch of cream,” this Italian classic is sure to make mouths water. The Filet of Sole Francese ($20) is light and tender, and coated with a light, runny lemon white wine sauce that lends flavor to the fish. It is served with sautéed garlic spinach.

Using your wife’s dessert recipe for tiramisu, you can’t go wrong. Lady fingers soaked in coffee liquor, mascarpone cheese and cream make for such a delectable pairing, you will want to plan in advance to save room for dessert.

Sal and Nick spoiled us with a taste of refreshing Aperol, a drink popular in Italy. Meringolo also served (an excellent, might we say) espresso with baby amaretto cookies straight from his favorite restaurant in Italy.

What makes the atmosphere at Sal D’s so inviting is that the restaurant caters to customers from all walks of life. Meringolo said that whether it’s kids who enjoy kicking around a soccer ball, or if it’s Dan Marino throwing a football with the staff in the parking lot, Sal D’s attracts a diverse customer base that caters to the Italian in everyone.