Pomodoro’s Back In Town

By Jano Tantongco

jtantongco@longislandergroup.com

Chef Elmer Veraccio shows off two enticing entrees, the Pollo Alla Diavola and the Brasato Al Barolo.

Chef Elmer Veraccio shows off two enticing entrees, the Pollo Alla Diavola and the Brasato Al Barolo.

Salumeria Pomodoro has opened its doors once again to serve Huntington with the best cured meats and classic Italian dishes.

The first incarnation of the restaurant opened up 30 years ago in Huntington, but closed 10 years ago. Jason Machado, a partner in the family-owned operation, said the restaurant, which reopened four months ago, has a special place in his heart.

“I think it’s a very beloved place to us because of the history behind the name, having been one of my father’s first places that he had opened up,” Machado said.

His father, Fabio Machado, founded the Huntington Station-based Reststar Hospitality Group, which owns other local establishments like Bistro Cassis and Café Buenos Aires in Huntington village.

Together with Jason’s brother Eric, they run the “family affair.”

“We have a real dedication to hand-made, made in house preparation,” he said. “We work in the restaurant almost every night, in addition to the other restaurants that we have.”

As a starter, the Polpetta ($8) housemade meatball is a truly delicious staple with the hearty seasonings bursting in every bite. It’s topped with a creamy ricotta that brings the diner back to grandma’s kitchen.

The Polpetta housemade meatball integrates hearty seasonings, topped with a creamy ricotta, is an appetizer that takes one back home.

The Polpetta housemade meatball integrates hearty seasonings, topped with a creamy ricotta, is an appetizer that takes one back home.

The decadent Raviolo All’uovo ($14) is a masterful take on ravioli, bringing together homemade ricotta, egg yolk and parmesan truffle butter sauce for a deliciously rich delight. Cutting open the ravioli, the aromas of the truffle will add a pleasant, earthy undertone to the dish.

The Raviolo All’uovo encapsulates homemade ricotta, egg yolk and parmesan truffle butter sauce for a decadent delight.

The Raviolo All’uovo encapsulates homemade ricotta, egg yolk and parmesan truffle butter sauce for a decadent delight.

The Tortelloni Panna e Piselli ($22) features porcini mushroom stuffed tortelloni in a light cream sauce with pea puree and thick bites of prosciutto, all topped with microgreens. The pairing of the mushrooms and peas producing an alluring sultry flavor accented by the bits of savory prosciutto.

The Pollo Alla Diavola ($24) serves up a roasted marinated chicken, seasonal vegetables, fried gnocchi drizzled with a rosemary pan jus. The chicken is tender and each bite carries a zest and succulence sure to make any palate water. The gnocchi is slightly sweet with a light cheesy crisp on the outside that pairs perfectly with the chicken.

The Pollo Alla Diavola plates a roasted marinated chicken, seasonal vegetables, fried gnocchi drizzled with a savory rosemary pan jus.

The Pollo Alla Diavola plates a roasted marinated chicken, seasonal vegetables, fried gnocchi drizzled with a savory rosemary pan jus.

The Brasato Al Barolo ($27) offers a slow roasted beef chuck, roasted garlic mashed potatoes, seasonal vegetables, steeped in a barolo wine reduction. The beef is textured, yet soft, absorbing the wine reduction for a complex and pleasing taste. The reduction also enhances the mashed potatoes, almost creating a stew that brings the entire plate together.

The restaurant also hosts a Beat The Clock special on Sunday through Thursday. If guests arrive between 5-7 p.m. sharp, they will pay a special price, depending on the time they arrive. For example, if one arrives at 5:30 p.m., one will pay $5.30 for certain pastas like fettuccine, rigatoni and spaghetti.


Salumeria Pomodoro
46G Gerard St., Huntington
631-824-6350

Pomodorolongisland.com


Cuisine: Contemporary Italian
Atmosphere: Casual yet elegant

Price: Moderate

Hours: Lunch: Monday - Saturday: 12-3 p.m.

Dinner: Monday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.; Sunday, 5-9 p.m.

Sunday Brunch: 11 a.m.-3 p.m.