Cassino first opened its doors for business on October 31, 1961, owned by Santo and Grace Anzalone. Santo was heavily involved in the community, to the point that a nearby street is named after him. The business has stayed in the family as his son, Andrew and his wife Rosemary now own not just the restaurant, but the entire building.
Andrew has been working in the restaurant since he was 8-years-old, and never thought he would stay in the business. A St. John’s graduate for Criminal Justice, Andrew was busy working for the city as a Director of Evidence. It was on the job (the morgue to be specific) where he met Rosemary, who was Director of Identifications. Now married, they continue to serve the LIC community, with their five children also part of the restaurant (their oldest daughter occasionally pops in to make dessert).
One of the unique aspects of Cassino is the Dominican food that is served from Thursday through Saturday, made by Rosemary. Pernil, roast pork, and Pollo Asado, baked chicken, are two of the slow-cooked and irresistibly juicy entrees on the menu, served with plantains or yellow rice.
We started our meal with a bottle of Pellegrino and some choice appetizers. Thick hunks of garlic bread with a slab of parmigiana cheese melted on top are a soft and warm way to awaken your palate. I and my team of “designated eaters” quickly vacuumed up the tasty baked clams out of their shells, stuffed with the classic Italian components including oregano, parsley, and buttery breadcrumbs. Fried Calamari, one of Andrew’s favorites, was lightly fried with a pleasant pale ochre hue that covered the tender rings of this tentacled mollusk.
After the dishes were cleared, we paved the way for our entrees. Homemade Gnocchi were a delight, fluffy logs of rolled potato dumpling, as airy as clouds, were served with a modest blanket of marinara. Many restaurants pass off store-bought frozen gnocchi for the real thing, but Cassino prides themselves on their freshly made noodles, and the difference shows.
Lasagna, also using homemade flat noodles, was layered with ground meat and cheese and baked under a veil of parmigiana cheese. Veal Romano, a paillard of breaded veal, stacked atop an eggplant cutlet and smothered with cheese and marinara, was superbly filling and a good combination of flavors.
The showstopper of the night was their pizza! Using their homemade dough, the chefs prepare this chewy but sturdy pizza with toppings of your liking. I chose pepperoni and prosciutto. The meats were outstanding and come from a local butcher. The obligatory cannoli was presented to us for dessert, and it did not disappoint. A very crisp and dark brown shell held up against repetitive nibbling, not crumbling apart. Although the glue of the cannoli, the rich creamy ricotta, should not be forgotten for its part in this “Mambo Italiano” of sweets.
A classic Sicilian restaurant stapled on the edge of Queens, Cassino embodies the term “family restaurant,” and gladly welcomes yours any day of the week!
Cassino Lounge & Restaurant
47-18 Vernon Boulevard
Long Island City, NY 11101
Telephone: 718-937-9662
Fax: 718-937-9665
