From the coastal province of Galicia, Spain, brothers Rosendo and Jose Fernández were destined to create a restaurant brand that has become synonymous with love, family, and cultural tradition. From their early years spent surrounded by fresh produce, farm-raised animals, and the simple, yet flavorful cooking of their mother Sofia, the brothers were inspired to pursue the American dream. In 1978, at the ages of five and six, Rosendo and Jose immigrated to the United States to meet up with their father, Rosendo Sr., who had already become a well known chef in Greenwich Village. It was in these early moments of childhood that spawned a journey to devote their lives to bring together food, family, and friends.

Sangria 71, with locations in Commack, Williston Park and Island Park specialize in bringing the flavors of Spain to their patrons. Offering a wide selection of tapas, steaks, chicken, seafood, and savory family style paellas, artfully paired with irresistible sangrias and fine wines, makes for a dining experience you are certain to remember.

Dining at their Commack location, we began with a pitcher of their white sangria, which is bit softer than the red and not as sweet. With that, followed a myriad of delicious tapas. To highlight a few, we started with crispy artichokes served with a side of garlic aioli and hot sauce-lightly fried, not breaded-made this a guiltless pleasure. The solomillo – filet mignon tips in a mushroom sauce were presented as tender morsels of beef that were rich and flavorful. Last was simple, yet most notable for me-fried manchego cheese, with a honey drizzle; delivered a nice balance of sweet and savory notes.

My partner is a vegetarian, so she opted for the sauteed spinach, garbanzo beans and cubed carrots in a garlic sauce; offering a generous portion that was surprisingly light, yet full of flavor. If you prefer something else as your main, ask your server if they can give it to you as a side. You will find the staff at Sangria 71 are eager to please. I came hungry and went for the Veal Oso Bucco. Braised for three hours, the meat was fork tender, literally falling away from the bone; the most delicate cut of meat, with a melt in your mouth quality. Superb!

Sangria 71 has an endless selection of desserts, but we were lured by our server to select two menu favorites. Tres Leches Coco; a homemade (made on-premises) coconut layer cake. Served with a side of vanilla ice cream, was so creamy and fresh that my fork cut through it like butter. Finally, the homemade hazelnut truffle- a hazelnut gelato that consists of a dark chocolate center with hazelnuts and meringue, sent my tastebuds into orbit. To complete the meal, we paired it with a comforting cup of cappuccino…need I say more?

Warm ambience, pleasant staff and unforgettable entrees combined with an authentic approach to the kind of food Rosendo and Jose’s mom made back in Galacia, Spain makes Sangria 71 a must on your to do list.

By Marc Piperno

Tucked away in the heart of East Northport appears to be an unpretentious pizzeria and restaurant. There’s nothing wrong with that, however, once you’ve been, you’ll be pleasantly delighted to find how untypical Filetto’s truly is.

Upon entering, you’re immediately pulled into their display of freshly made gourmet pies, like their focaccia: a thinly crusted pizza, first baked in garlic and oil, then topped with homemade fresh mozzarella, tomato, basil and roasted peppers, drizzled with a pesto sauce. (Oh my goodness!) Though they have a wide selection of gourmet pies, they are most known for: their brick oven pizzas. These pies have a unique flavor and texture. The crust and accompanied topping deliver a crispier and richer flavor – there is nothing quite like it! Try the Quattro Stagioni: a plum tomato and basil sauce, with fresh mozzarella, topped with quartered artichoke hearts, black olives, prosciutto and mushroom. A crispy, thin crust with a little char adds a depth of flavor that customers can’t get enough of.

Owners, Rich and Vinny, who have owned and operated Filetto’s for close to 20 years, boasts a diverse menu of southern Italian fare that makes it worth visiting. Though the pies were tempting, we decided to dine in and experience a variety of apps and entrees. One of the starters included: stuffed baked clams (four oversized clams with freshly chopped clams, onions, peppers, topped with a light scampi sauce), just lightly breaded, you can taste the freshness come through – the best I’ve ever had.  Also, on the menu: the artichoke francese, (baby artichoke hearts battered and sautéed in a white wine lemon sauce) were delicate and full of flavor.

For the main course, I chose the Shrimp Oreganata, but asked if they could lay the shrimp over a bed of spinach. (I love when a server says, “no problem”.) The shrimp were plump and succulent. And, what I loved most…they pulled those annoying shrimp tails off– that was a first. My wife, being a vegetarian, went for the Eggplant Rollatini.

When I think Rollatini, I imagine little rolled up logs of eggplant. Not Today! Filetto’s delivers a bountiful portion of three ovesized pieces of eggplant – stuffed in the creamiest, seasoned ricotta with melted mozzarella, topped with a ladle of pomodoro sauce. Simply delish!!

The dessert selection at Filetto’s is plentiful. The Brownie Sliders were ridiculous: three good size squares with a white cream center and chocolate glaze. I Bet you can’t eat all three. The Salted Caramel Gelato Tartufo was sweet, savory, salty, and decadent. They were probably the best desserts I’ve had in a long time.

Filetto’s is a neighborhood haunt but is certainly worth coming to explore. Bravo!!

By Marc Piperno, Publisher