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| The Fratelli della Santa Fede with Chef Dardanello (second from right) |
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| Table shrine with reliquary prayer cards for Sant'Anna, Santa Patrizia di Napoli and Blessed Emperor Karl of Austria; a green scapular; pocket statuette of the Infant of Prague; tin reliquary of San Gennaro; and statuettes of San Gennaro and Notre-Dame-de-Sous-Terre (Our Lady of the Underground) |
Located at 7217 3rd Avenue, I discovered the quaint Sicilian eatery purely by accident on the day we started our fast. Looking for a change of scenery, I took a different route during my nightly passeggiata and spotted the A-frame sign in front of the restaurant advertising its Sicilian Specialties. Since I had already eaten dinner I didn’t order anything, but I was curious to see what they offered and grabbed a menu to go.
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| Crostini smothered with fresh ricotta and sliced figs, topped with crushed pistachios |
Liking what I saw, I returned the next day for some takeout and met the very personable chef and owner, Vincent Dardanello. Surprised I haven’t heard of the place sooner, I learned that they only just opened in December 2019 and had barely three months before having to shutdown due to COVID-19.
Abstaining from meat and eating just one meal a day, I ordered the panelle special with a side of carciofi fritti, fried artichoke hearts tossed with caciocavallo cheese and parsley. The panelle, served on a toasted roll with fresh ricotta, caciocavallo and topped with lemon zest, was crispy and tasty. The portions were more than enough to hold me over for the day.
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| Zucchini blossoms stuffed with fresh ricotta and mozzarella |
Since then, Amunì has become my go-to restaurant whenever I’m not in the mood to cook or just looking to get out. Admittedly, this has become more frequent because the food has been consistently delicious. Steadily working my way through the menu I’ve since enjoyed the caponata, meatless arancinette, insalata di finocchio, and the milinciani fritti, a breaded eggplant sandwich with roasted peppers and mozzarella.
Having been raving about the place for weeks, my friends were all on board when I suggested we hold our celebration there.
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| Arancini |
Seated in the cozy and serene backyard dining area, our party settled in and erected a little table-top shrine devoted to the Blessed Mother. Saying grace and our group’s ever-growing Litany of patron saints, we made a toast with the first of several bottles of Nero d’Avila, a deep ruby red, medium-bodied wine from Sicily (Molino a Vento).
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| Muffuletta |
Chef Dardanello started us off right and whetted our appetite with a couple of antipasti specials. First we had crispy crostini smothered with fresh ricotta and sliced figs, topped with crushed pistachios, then some fried zucchini blossoms stuffed with fresh ricotta and mozzarella.
These delicacies were soon followed with traditional arancini, deep fried rice balls stuffed with ground beef, peas and mozzarella, and sfincione, a Sicilian style pizza with tomato, seasoned bread crumbs and anchovy. Two classic Sicilian dishes, they are a must try.
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| Insalata di finocchio |
Next up was the muffuletta, a popular sandwich that originated with Sicilian immigrants in New Orleans. With our friend Tony joining us from The Big Easy, we couldn’t wait to hear what he thought of Brooklyn’s take on this N’awlins classic. Layered with prosciutto, mortadella, salami, fresh mozzarella, and chopped olive salad, the sandwich is a work of art.
Pressing Tony for his thoughts, we were happy to hear his standards were met. According to him, the only major difference was the choice of cheese. Instead of mozzarella, down South they use sharp provolone.
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| Sfincione |
For our entree Chef Dardanello prepared for us a pair of perfectly cooked (sanguinoso) New York Strip Steaks with caramelized onions on the side. Knowing we were breaking our fast and looking to eat meat again he made the tender and juicy beef special just for us. This was perfectly paired with a refreshing insalata di finocchio, fennel, arugula and oranges tossed with fresh squeezed lemon juice and extra virgin olive oil.
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| New York Strip Steak with caramelized onions |
For dessert we finished up with some fresh figs and affogato, vanilla gelato with a shot of hot espresso, topped with whipped cream and cocoa. Dinner, of course, isn't complete without caffé, so we capped off our grand repast with some demitasse.
Sated and enjoying the cool night breeze, we decided to walk off our meal with a leisurely stroll through the neighborhood. I’m happy to say there was a semblance of a nightlife in the area. Locals were milling around and the outdoor tables were filled. Hopefully this means the hysteria is starting to subside and people are attempting to get back to their regular lives.
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| Affogato |
If you’re looking for una vera esperienza Siciliana (a true Sicilian experience) in Brooklyn without breaking the bank, I highly recommend Amunì. The authentic fare, first-rate service, and relaxed ambiance makes for a terrific night out. Buon appetito!
~ Giovanni di Napoli, September 10th, Feast of San Nicola da Tolentino
Amunì ★★★★★
Una Vera Esperienza Siciliana
7217 3rd Avenue
Brooklyn, New York 11209
718-833-7833 | vincent@amunibrooklyn.com
