May 18, 2013
Written by Fran Sikorski
Thursday, 04 September 2008 15:16
Located on busy Route 25 in Monroe, Panino’s Pizza & Pasta has a loyal band of followers who all seemed to know each other the evening my companion and I dined there,
Panino’s, owned by chef Gary Seri was recently voted No. 1 for its pizza. Another incentive to visit Panino’s is BYOB with no corkage charge, cutting the bill considerably on prices that are already very affordable.
During a tableside visit, Gary Seri said he has always enjoyed cooking, and had taken a four-year food service program, but went into the construction business instead. When an opportunity came to buy Panino’s, he sold his company to get into food service full time, including catering. Assisting Gary Seri as sous chef is Alex Teoboria.
An earthy Italian soup menu featuring pasta fagioli, escarole and beans, and stracciatella (spinach and egg drop) is offered daily. A special during our visit was roasted red pepper and smoked gouda soup.
Family-style portions are large and we shared eggplant rollatini, filled with ricotta, parmigiana and basil topped with marinara sauce and mozzarella. It was served with a delicious housemade bread.
Appetizers also recommended are wild mushrooms and sea scallops, cognac-marinated shrimp over spinach and tomatoes, pan-seared scallops in a garlic-lemon sauce, and fried calamari.
A garden salad is served with entrees at Panino’s. Specialty salads include creamy goat cheese over baby spinach with grilled zucchini, sundried tomato and roasted peppers tossed with balsamico and the Panino salad, baby greens with grilled chicken, avocado and pignoli nuts.
Calzones at Paninos have a personality. There’s the Tony Bennett and Marco Polo, and the Protein Packer. Also available are wraps, wedges, and paninis. Among the choices are the Ischia, grilled chicken, avocado, mixed greens, tomato and honey mustard; caprese, sliced tomato, mozzarella and basil drizzled with balsamic reduction; and quattro stagione, grilled eggplant, zucchini, roasted peppers and fresh mozzarella with mayonnaise and pesto sauce.
Pasta dishes (whole wheat is available) include Louis Prima Vera; Linguine Lolabridgida; and Linguine Sinatra.
There are generous choices of chicken, veal and seafood entrees. Signature dishes are chicken tre mare, with mushrooms, shallots and shrimp; veal gorgonzola; and sole Napoletana, in a light marinara over spinach.
Pizzas are available in three sizes and here again, Chef Seri’s creative combinations are displayed.
Portions are generous at Panino’s, but you could easily be tempted by Mumble Berry Pie, Chocolate Lover’s cake, or cannolis.
Open seven days from 11 to 10, serving lunch and dinner.
Reservations accepted; major credit cards; handicapped accessible; child friendly; no bar, BYOB, no corkage charge; Northern Italian with a Mediterranean influence; vegetarian selections; dietary restrictions honored; take-out; casual dress; pick-up catering; jazz night once a month; parking adjacent to the restaurant.
Appetizers: $3 to $10.75
Salads: $4.50 to $13.95 (for 2)
Calzones: $5.95 to $9.95
Pasta: $11.95 to $12.95
Entrees: $14.75 to $17.95
Gourmet pizza: $8.50 to $17.95
Dessert: $4 to $6
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