Remy’s Italian Restaurant
10 Franklin Ave., Hewlett
For nearly 30 years, Remy Kurtaj’s name has been synonymous with the elegance of Northern Italian cuisine and European-style service. Long-time Five Towners will remember him from the 1980s when he worked at La Sila in Inwood. Years later, at the same location, he opened Giardinetto, which thrived for 17 years. Now, he’s back with Remy’s Italian Restaurant, and is thrilled to be “home,” serving the community he knows and loves. Joining him are his brother, Giovanni Kurtaj, and his talented chef, Daniela Rodriquez.
Clearly, Remy has a loyal following. Tables were filled on the weekday night we dined, and guests lined the bar. Old friends reconnected; lively chatter took place.
With a beverages and a basket of assorted breads, we started with Burrata. Served over field greens, cream-filled fresh mozzarella was topped with avocado and prosciutto, drizzled with Balsamic reduction. The salad special offered slices of ricotta salata cheese topping a mix of arugula, raisins, dried cranberries and sliced almonds, lightly dressed with raspberry vinaigrette.
Pastas are homemade and quite special. Mezzaluna (half-moon shaped pasta) were filled with porcine mushrooms, served in creamy pink sauce. Ravioli Ortolana were stuffed with California flat leaf spinach, mozzarella and ricotta cheeses, crowned with plum tomato and marscarpone sauce.
Scampi Remy offered jumbo shrimp in luscious garlic, white wine and anchovy sauce, served over julienne zucchini and carrots, with roasted potatoes. Kudos to the chef for the rack of New Zealand lamb, roasted to juicy, savory perfection in a Red Zinfandel reduction, with the same sides previously mentioned.
With coffee we enjoyed a sampling of desserts — tiramisu, chocolate mousse cake, Italian ricotta cheesecake with a scoop of vanilla gelato. I would recommend any or all.
Prices are reasonable. Dinner appetizers are $11 to $15, and salads, $8 and $9. Homemade pastas are $16 to $20. Entrees — chicken, fish, seafood, veal, steak, chops, burgers — range from $16 to $32. Desserts, which are mostly made on premises, are $10 to $12. Child-friendly items are available. There’s a full bar and an extensive wine list.
Remy’s is open seven days a week. Hours are 5 to 10:30 p.m. Monday through Thursday, 5 to 11:30 p.m. Friday and Saturday, and 3 to 9 p.m. on Sunday. Lunch will soon be served from noon to 3 p.m., Monday through Friday. Parties for up to 60 guests can be accommodated. Delivery within ten miles is available through Grubhub. Reservations are a must!
■ Salad Special
■ Mezzaluna with Porcine Mushrooms
■ Ravioli Ortolana
■ Scampi Remy
■ Roasted Rack of New Zealand Lamb
■ Chocolate Mousse Cake
■ Italian Ricotta Cheesecake