The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 93
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March 26, 1998

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 93

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West Palm Beach, Florida
Issue Date:
Thursday, March 26, 1998
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Page 93
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S THE PALM BEACH POST THURSDAY, MARCH 26, 1998 7FN ADVERTISEMENT: ADVERTISEMENT ADVERTISEMENT Gourmet pizzas are the star attraction at Delray Beach's Giancarlo For a delicious, intimate dining experience, try Bennardo Ristorante in Delray Beach. rosemary potatoes and a medley of fresh vegetables. If you're still hungry after all this, Giancarlo offers desserts such as homemade Cannoli ($3.00), Ice Cream Cappuccino ($4.50), New York Cheesecake ($3.50) or Italian Ices ($1.50). Beer and wine are also served. Bennardo Rlstorant at Historic Falcon House 116 N.E. 6th Avenue (northbound Federal Wivy.) Delray Beach (561) 274-0051 Dinner: Mon-Sat. 5:30-10 p.m. Reservations: Required Dress: Casual or Dressy Credit Cards: All major cards evenly divided between pasta and meat or seafood dishes. If you like seafood, you'll love Bennardo's Risotto ala Pescatore ($19), creamy risotto chock full of lobster, shrimp, calamari, mussels and clams, or Angel Hair Pasta ($19) with Jumbo Shrimp, arugala and . plum tomato. Surf and Turf? Try Bennardo's Veal & Lobster Medallions $21), tender slices of veal and lobster tail nicely accented with a delicate citrus champagne sauce. The most popular dish on the menu is Ossobucco of Veal ($23). Chef Andrew slow roasts veal shanks in a savory tomato red wine sauce until the meat is fall-off-the-bone tender, then serves if over a wonderful wild mushroom risotto. All entrees at Bennardo are served with potato, vegetable and a complimentary salad. & Artichoke ($8.95) with pine nuts, garlic and oregano; Gorgonzola ($8.95) with grilled chicken, pine nuts and sundried tomatoes, and "White Pizza" with ricotta, broccoli, garlic and oregano. For a tasty twist on the traditional pizza pie, try Chef Jose's homemade Calzone ($8.95) with ham, ricotta, pepperoni and sausage, or Stromboli ($8.95) with pepperoni, salami and roasted peppers. One of the most popular items on the menu is Giancarlo's "all you can eat" Vegetarian Buffet ($7.95 per person) with a variety of salads, fresh vegies, soup and bread. On the dinner menu, you'll find Fettucine Alfredo ($6.95), Angel Hair Pasta with either tomato basil sauce ($6.95) or jumbo shrimp ($9.95), There's also Veal Marsala ($10.95) or Chicken Piccata ($9.95), both served with You may have passed this charming little restaurant as you drive north on N.E. 6th Avenue (Federal Highway), just past the shops and cafes of suddenly trendy Atlantic Avenue. But if you did, you've passed up a truly special dining experience. Bennardo, along with Giancarlo, its more casual sister restaurant next door, is owned by husband and wife team Josephine and Andrew Bennardo. Six years ago, the young couple renovated the historic Falcon House (c. 1925) and turned it into a cozy, 15-table Italian restaurant. Step into the foyer, and you realize you've found something special here. Inside the beautifully decorated restaurant are five small dining rooms each named for members of the Bennardo family and decorated with Italian landscapes painted by Andrew's father. With just three tables per room, Bennardo offers a warm, intimate ambiance. Bennardo's menu, presented in a glass picture frame, changes monthly. You might begin your meal with a delicious Wild Mushroom, Goat Cheese and Sundried Tomato Tart ($8) or Homemade Duck Agnolotti in a Pink Leek Sauce ($8). For entrees, the menu is Eteg WWII 111 ri ' J,! . .M-v.iit U -r p J Giancarlo Brick Oven Pizza & Buffet 102 N.E. 6th Avenue (northbound Federal Hwy.) Delray Beach (561) 274-2012 Lunch: Mon.-Fri. 11:30 a.m.-3 p.m. Dinner: Every night 5:30-10 p.m. Reservations: No Dress: Casual Credit Cards: All major cards ! 1 3 C.' " f ",l S 1 ; hL' 11s n: 1 Pizza is pizza, right? Only if you've never enjoyed a fresh-baked gourmet pizza from Giancarlo Brick Oven Pizza & Buffet in Delray Beach. This popular eatery is owned by Andrew and Josephine Bennardo, the same young couple who six years ago opened the acclaimed Bennardo Ristorante in the historic Falcon House next door to Giancarlo, Serving lunch weekdays and dinner every night, Giancarlo offers a more casual dining experience than its sister restaurant. While there is adequate seating inside, get a table outside on the beautiful, shaded patio between the two houses. Pizza reigns supreme at Giancarlo, where Chef Jose spins delicious 10" pies loaded with all sorts of tasty toppings. Margherita ($7.50) is -the simplest, with tomatoes, spinach, mozzarella and basil. Other varieties include Shrimp r i' " l.wnrn -irr rsfx j - - 9 , I" - jr la. W W7 C3 1 fir 1 i 1 11111111111 ini 1 ii llant to try cooking this classic dish for your friends and family? Try this popular recipe from Andrew Bennardo, chef owner of Bennardo Ristorante in Delray Beach. Ossobucco of Veal Ingredients 2 large veal shanks centercut (2 to 2-12" thick) 1 cup all-purpose flour 1 liter (approx. 4 cups) dry red wine 1 cup tomato sauce 4 cups veal or chicken stock 1 cup sliced fresh mushrooms 2 carrots 1 onion 2 celery ribs 1 Bouquet Garni (bayleaf, peppercorn, thyme, rosemary, Italian parsley and basil) Preparation 1. Puree carrots, onion and celery, set aside. . 2. Dredge veal shanks in flour and brown in a skillet on all sides. 3. Transfer to a deep roasting pan and cover with all remaining ingredients, including pureed vegetables. 4. Place in a 450-degree oven for 3-4 hours until meat is tender and falls away from the bone. 5. Serve with a mushroom risotto. h . if n! "" to frii 7th & 8th Andrus & comp- . -a nW Tommy Dpny sss:y:si--eBest of Night Jaffna! Entertainment Every s ttonalEnt JMit$ Watt w a .- I wim tuui- -s . 1 1

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