Order this... Veal Saltimbocca at Aldo’s
This is a big year for the Papa family and their staff at Aldo’s Restaurant. Having started on a small scale in 1977, this is their 40th season and a true success story.
Each time we visit we see the reason why the restaurant has grown and done so well. Their’s is not only a family owned business, but more important, it’s a family involved business. Family and staff are out front greeting guests — locals, old friends who are returning for another season and new folks who are soon to be folded right into the friendly mix.
From the kitchen, Steve Papa, Sr.; Steve, Jr.; and sous chefs Daniel Scinicariello and Rafael Garcia served us their Veal Saltimbocca (pictured at right), a specialty on their lengthy menu. The veal is layered with prosciutto and provolone cheese, and served on a bed of savory, steamed spinach. Both the veal and a side of pasta are topped with a rich sauce made of pan juices, beef stock, sherry and butter. Steve said, “It’s a hot ticket dish.”
Aldo’s Flaming Cheese Wheel, listed on their nightly specials menu, has plenty of fans, too. Steve, Sr., prepares it tableside. The top of a 100-pound wheel of parmigiano reggiano is flamed with cognac. The melted cheese is then tossed with linguini fini for a savory, aromatic — and dramatic — adult mac and cheese. “Guests love it.”
Anna and her daughter Christina talked about the restaurant’s catering and take-out services. They can serve any size group either in the restaurant or in private homes. For special occasions — rehearsal dinners, baby showers, family reunions, etc. — they can prepare items from their catering menu, and only need a 24 hour notice.
For take out after a day on the beach, you can order anything on the menu by noon and pick it up at your convenience after 6 p.m.
One last thing. Be sure to look for the “Second Time Around” band playing vintage rock ‘n roll at Aldo’s on Thursdays and Fridays (6:30 to 10 p.m.) beginning July 27. For info visit aldosrestaurantblockisland.com or call (401) 466-5871. — Becky Ballard and Ruth Perfido