Serving fine Italian cuisine for 47 years

Goldie's Restaurant
153-55 Dubois Avenue
Valley Stream
(516) 825-7063

Recommendations:
Stracciatelli Romano
Clams Oreganata
Fresh Mozzarella & Tomato Caprese
Eggplant Rollatine
Fried Zucchini and Mozzarella Sticks
Tortellini Piselli & Panchetta
Chicken Francaise
Veal Pizzaiola
Tiramisu
Chocolate Mousse
Cappuccino

On entering Goldie's, we were captivated at once by incredible aromas. Warm, buttery garlic bread arrived first, a luscious indication of what was to come.

Ambience was warm and festive, with muted lighting and congenial servers who set the pace. And since it was Saturday night, live musicians played timeless tunes. Slow dancing was a perk that many of the patrons happily embraced.

Goldie Occhiuzzo, who owns and runs the restaurant with his wife, Midge, opened Goldie's in 1962. As a World War II veteran who saw action during the Battle of the Bulge, he takes great pride in his personal history and his family.

His four children are Donald Occhiuzzo, a professor in Brazil, Patty Giggans, executive director of Peace over Violence in California, and daughters who live locally, Kelly Ann Zack and Tara Incantalupo. He can't rave enough about his five grandsons: Allie, Christopher, Ruby, Jude and Vince Goldie.

Stracciatelli Romano, a tasty broth lush with egg drop, spinach and noodles, was an outstanding starter. Clams Oreganata were whole and sweet, baked with garlicky breadcrumbs. Both fried mozzarella and zucchini sticks were perfectly cooked with a crisp exterior. Eggplant rollatine was superb, with a rich red sauce, overstuffed with ricotta. Served cold, fresh mozzarella and tomato caprese offers hearty slices of both, garnished with pimentos, basil and olives.

Cheese-filled tortellini piselli (peas) and panchetta (Italian bacon) was brought together with a delicate cream sauce — true comfort food. Sliced mushrooms topped the Chicken Francaise, a platter of boneless breasts sauteed in lemon and butter. Veal Pizzaiola was crowned with a chunky garlic and tomato sauce, so tender one didn't need a knife. Portions were generous.