Good Eatin'

On a lighter note...

I have a friend who is a food writer (1). He's really not a critic...he never really has anything negative to say about the restaurants he reviews.

He really just writes about the experience and is always positive.

Not only is it good to be positive, it is less negative to be that way.

In that vein, I thought I would try my hand at writing a review of a restaurant that I love.

The place is called Nick and Tony's and it is located on Route One in Guilford, Connecticut just off of Exit 59 (Goose Lane) on Interstate 95.

But before I talk about Nick and Tony's, I would like to recommend the Rhode Island style chowder at The Swan Oyster Depot on Polk Street, just off of California, in San Francisco, operated by the sons of the founder, Sal Sancimino, a terrific guy. And, while you're in town, don't forget La Cumbre, on Mission, if you'd rather have a burrito. But just order one...they're really big! (another time I'll tell you about the time I fell asleep after eating two burritos from La Cumbre with my friend Mike after working really hard in Oakland doing tree work one afternoon.)

The Swan Oyster Depot is as wonderful, but for different reasons, as Il Violino in Manhattan, on Columbus @ 67th Street, on the West Side. Their Pasta Arrabiata is "to die for" only rivaled by their Gazpacho.

And while you're in New York, go to The Bronx and see Pat at Dominick's on Arthur Avenue. Family style Italian. But please don't tell many people because we don't want the Little Italy of The Bronx to become the Little Italy of Manhattan...too many tourists and not enough five star restaurants. "Welcome to New Hampshuh. Now go home", if you know what I mean...

Now, while you're at it, the French Toast at The Roadside in Belchertown, Massachusetts is unbeatable. Homemade bread and real, local, maple syrup. Delish...

And please don't pass up an opportunity for great barbeque at The Knotty Pine on the North Side of Tulsa, Oklahoma. This place really does make the best barbeque, despite the claims of other joints.

Or the seafood sampler at Le Murat on the Boulevard Murat in Paris, right near the Boulogne-Billancourt line, near the Roland Garros. Truly remarkable.

Or the patisserie at the Cafe Bayon in Le Chambon-sur-Lignon, in the Haute Loire (Le Massif Central) region of south central France. OMD! (Oh Mon Dieu!)

Or how about the Gnocchi at Bardessono in Oakville, California in The Napa Valley. You don't get many but each one is like paradise. Extraordinary.

And while you're in Napa head a bit further north on Highway 29 past St. Helena to Il Castello di Amorosa, on the left. Taste, and buy, the '07 Chardonnay. Superb with just enough fruit and a hint of honeysuckle. And a beautiful, velvety finish. And say hello to Dario (2), the owner, a truly inspiring guy.

But enough of the tour. Back to Nick and Tony's. Not much decor and no fuss and bother. Just wonderful Italian food prepared by a real Italian from Italy. And great service.

The best thing on the dinner menu is the baked ziti but you can't lose with the steak and cheese on a hard roll. It's is no Philly Cheesesteak, like the ones from Pat's on Passyhunk (as opposed to, figuratively and geographically, Geno's...) in South Philadelphia, who invented the thing, but it's a close second. And be sure to have a Foxon Park soda (grape...or orange.) Locally made and much better than the international brands...hands down.

So...if you're ever on 95 and hungry, pull off at Exit 59. Head north, up the hill, on Route One about a 1/4 of a mile and Nick and Tony's will be on the left in a small strip mall next to Enterprise Car Rental.

You will not be disappointed. And, in this case, tell everybody you know. He could use the business.




(Notes: 1) My friend's columns appear at www.metropolitanreport.com)
2)To learn more about Dario Sattui at Il Castello di Amorosa, check out the clip of "Behind the Seeds with Spencer Christian" at www.watchatlantic.com