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«KAcBW',«itSW.«*m~ST ISL»»WB8TNWell, Joan Tully was right. For weeks I’ve been hearing her tell how great The Blue Dolphin Restaurant is. And this week we decided to find out for ourselves. The Blue Dolphin Restaurant and Cocktail Lounge, located on Route 110 and Conklin Street in East Farmingdale is very aptly subtitled “La Place Elegante”. Newly decorated, (including lush, red pile carpeting up to here) you are immediately aware of the pride that the entire Schettini family takes in -their service and product. The night we visited, Rick Schettini was our host and Maitre’d and his twin brother Vinnie was behind the bar. Cousin Lorraine Esposito was the very efficient waitress, and we’re told that the two sisters, Marie and Phyllis, together with the people who started it all, Frank and Josephine, all work in the kitchen and in the restaurant proper. Thelighting is by enclosed candles oneach table, and even though The Blue Dolphin was quite busy, the acoustics are great for tableconservation. We started with*baked clams which were served whole, accented with a decidedly lemon flavor and topped with a sprinkly crisp cover. My companion (the French speaking gourmet, remember her?) ordered minestrone which she reported was delicious, served with BIG chunks of tomatoes and meat. We sampled the huge loaf of Italian bread while waiting forthe salad...funny, in a goodrestaurant, no matter how you gorge yourself on the appetizers and pre-entree goodies, jthere’s always room enough for more.The salad came smothered in*i creamy Roquefort dressing, which seemed to have a definite Mayonnaise base. By the Way, you get whole olives in the salad along with everything else. And then...and then...Veal Parmigian for me...and Chicken Parmigian for Sondra (with an “o”, please). Talk about making an impression! Rick served the heaping casseroles onto the plates. It may not seem like such a big deal, but consider how many places you’ve dined whre the casseroles where plunked down in front of you steaming, and you burned yqiir mouth, chin,fingers and dripped all over thetablecloth and yourself trying to extricate the food from the steaming dish to your plate. It’s a Continental touch that pleases. May I say that the Veal Parmigian was pounded so thin, the Chef must have muscles like Mr. America. There wasn’t an ounce of fat or gristle anywhere. And The Chicken Parmigian was boneless, tender and delicate. Both were served in a rich, red tomato sauce that neither dripped nor clotted. It was absolutely sensational. With it, a heaping bowl of spaghetti, served with the same special sauce. We were just too stuffed for Dessert, but we could have had our choice of Pie, Jello, Homemade Italian Cheese Cake, Spumoni, Tortoni, Ice Cream or Sherbert. Over coffee we had a chance to visit a bit with Rick, and he told us how his mother and father, Frank andJosephine Schettini, started out 20 years ago in Brooklyn, polishing their craft until they have made it a work of art. Theyhanded down their philosophy of pride in everything they do to their children, who are working toward a goal of perfection. In 1968, the Blue Dolphin came into being, and today it is one of the finest Italian and Seafood Restaurants in the area, tuated in the burgeoning Industrial Park area, their Businessmen’s Luncheon, served from 11:30A.M. to 3 P.M., is a huge favorite. Well, when you can get things like Fried Stuffed Shrimp with devilled crabmeat for $2.50, and Roast Beef for the same price...Lobster Tail with butter sauce for $3.50...Scampi, Cardinal Red Prawns Broiled and served with garlic? butter sauce for just $3.00...you’d want to eat there everyday, too. Dinners are served from 3 until 11 and you may order from either a SpecialDinner Menu, or a la carte. Special Children’s Dinners are available, which makes it a great place for family dining. By the way, all dinners include salad, vegetable, potatoes or Spaghetti. We had a chance to see the special Catering Room, which would be perfect for your next party, wedding, Bar Mitzvah,Shower, Business Meeting, et al. With a capacity of 150, it’s a delightful room, carefully tended, with an honest to goodness parquet floor. Lunch, Dinner, special occasion, after -five cocktails or whatever, make The Blue Dolphin Restaurant and Cocktail, Lounge a stop. You’ll like the service, the decor and the food. Call 249-9371 for reser-vations and complete catering information. The Schettini family(and I mean all of them) have*developed a restaurant of distinction that seems to capture the almost lost art yof serving good, solid, homecooked food with an aura of Continental charm. If I used the rating system in this column, I would give the Blue Dolphin five stars!JAN’S MEANDERINGS AND BEST BESS: We’re off for five days to the lovely Tians Bay Resort on^Rampasture Road in Hampton Bays. We’ll tell you .all about it next week. Our stops Willinclude a visit to the John DrewTO VISIT OUR NlDININGCOCKLUNCHEOI
Newspaper Details
Babylon Beacon
Babylon, New York, US
Thu, Aug 12, 1971
Page 1
Full Page
Clipped by
Steph S.
USA 16 Oct 2022
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