With over 15 years in the restaurant business, Joe DiMaria, owner of DiMaria’s Brick Oven Pizza and Kitchen, knows full well what it takes to keep customers coming back.
“We provide good food at reasonable prices with proper service,” said DiMaria. “If you take care of the customer with great tasting food, they’ll come back.”
The hospitality starts early in the meal at DiMaria’s. The buffalo calamari is generously blanketed in a smooth and tangy buffalo sauce, but it’s not overwhelming. And the hot antipasto brings together all of your Italian favorites like a family coming together for Sunday dinner. This quintessential appetizer has jumbo shrimp, baked clams, eggplant rollatini, stuffed mushrooms and zucchini sticks all resting in a shallow ladling of house tomato sauce.
Another dish to get you settled is the Mozzarella Pomodoro; fresh mozzarella, plum tomatoes, basil, roasted peppers with requisite drizzling of extra virgin olive oil. This simple starter is anything but ordinary.
DiMaria’s also boasts a wealth of top-notch greenery. Their salads range from the usual house and Caesar salads to the creative seafood and buffalo chicken salads.
If there is one item that shouldn’t be passed up, it is the item you smell as soon as you walk in to DiMaria’s: the brick oven pizza. There are plenty to choices to satisfy any craving; from the classic Margherita to inspired options like seafood, Bianca Calamata, Broccoli Rabe and Ala Funghi.
The entrees and pasta dishes are homemade and delicious. The Pappardelle Bolognese is meaty and satisfying with a hearty sauce loaded with beef, pork and veal. The Chicken Scarpariello is loaded with flavor; tender strips of chicken sautéed with whole garlic, potatoes and sausage in a white wine rosemary sauce, which is perfect for dipping their freshly baked bread.
A surprising offering ended up being a healthy choice. The Portobello Grilled Chicken sits atop multigrain pasta and is sautéed with garlic, sliced Portobello mushrooms and hot cherry peppers. The earthy flavors of the mushrooms and multigrain pasta give way to the robust and flavor-packed cherry peppers. This can’t-miss-dish will ring anyone’s dinner bell.
Also, be sure to hang around for one of DiMaria’s delectable dessert offerings including tiramisu and cheesecake.
DiMaria’s top chef, Ricky Ramkissoon, has a wealth of experience and is the secret weapon that keeps customers happy and full. Make plans for Wednesdays as DiMaria’s rolls out their pasta specials starting at $5.95.
DiMaria’s Brick Oven Pizza and Kitchen
248-25 Northern Boulevard
Little Neck, NY 11362
Tel: 718-352-9300
Fax: 718-352-9400
Hours: Monday through Thursday 10 a.m. – 10 p.m.
Friday and Saturday 10 a.m. – 11 p.m.
Sunday 11 a.m. – 10 p.m.
Delivery: YES
Catering: YES
All Major Credit Cards Accepted
Plenty of FREE Parking
