Three years ago when starting the endeavor, Michael
captured the talents of Naples-born, Massimo Aronne and made him general manager and Sommelier. Strate- gically they put together a talented, and good-looking group to run the front and back of house. Ironically, the charming Massimo was born in Naples, Italy and still spends most of his time in Naples—California that is! His fascination of good food and fine wine began in his youth where he worked across the board for a family-owned restaurant named La Barca (“the boat”). His experience includes working for the five-star Grand Hotel in San Remo where he continued to broaden his knowledge of fine wines. From there, he worked as the manager at the prestigious Hotel Croce di Malta in Im- peria before moving to New York to continue his career. By a twist of fate, he connected with Michael in the “Big
was the perfect alignment with our first sampling, La Vela N.V. POLIPO ALLA GRIGLIA,
tender grilled
octopus with roasted potatoes and lemon preserve infused olive oil which was divine. Soon thereafter, we enjoyed a salad called PROCUITTO D’ANTRA CON FICHI consisting of house-cured duck prosciutto with mission figs, topped with shaved walnuts and mesculin lettuce accompanied with a delightful Friulano, Corte le Marsure, Friuli 2009. Next was the phenomenal TOR- TELLINI IN BRODO, homemade tortellini stuffed with taleggio cheese in a prosciutto broth with mixed wild mushrooms was so healing. It was presented with a well- balanced Five Roses, De Castris, Puglia 2008 Next up was a unique, seasonal AGNOLOTTI DI ZUCCA, kobocha pumpkin agnolotti, sage toasted bread crumbs, brown butter and aged balsamic Barbera d’Asti“Le Rocchette”
When dessert was served, the third intricate member of the exceptional dream-team trio, Executive Chef David Coleman came over and said hello. After a flurry of compliments from us, he shared how his love of cook- ing began as a child when he would be mesmerized by his mother preparing meals. He loved assisting in the kitchen as she slow-cooked the roasts, stews and com- fort dishes. Years later, while working at a busy Union Square pub to pay for school, he began to recreate her recipes which ultimately led to a degree at the California Culinary Academy in San Francisco. His home-cooking roots combined with a top-notch education shined through in every mouth-watering bite of his impeccably presented dishes. Before our departure, I sampled the homemade Limoncello (Massimo’s secret recipe) which was a great night cap. Meanwhile, John savored the
Executive Chef David Coleman
Apple”; soon thereafter he moved to Long Beach to run Michael’s On Naples. Once our pleasant hostess, Lauren sat us, Massimo immediately greeted us and gave a tour of the inventive floor plan which was filled with patrons the entire time we were there. Once seated, our server Denis Boaro aka “Denis the Menace from Venice”. . . no, not Venice, Cali- fornia—Venice, Italy greeted us. He has only been with the team for three months, but because of his strong background in the industry he handled our experience like a veteran. We were informed that we would be en- joying an array of “Chef’s Choice Selections” paired with wines from their impressive list. After John and I hydrated with some refreshing Vero
sparkling water, we were quickly served a sparkling wine, Prosecco di Valdobbiadene; fizzy and light which
thoughtfully paired with a Tenuta Olim Bauda, Piemonte 2006. The next sampling was my favorite; CAPESANTE IN PADELLA, pan seared prosciutto wrapped diver sea scal- lops, spinach and ricotta cheese tortellone, chanterelle mushroom and sunchoke puree aside a Falanghina, Feudi di San Gregorio, Campania 2008. I loved the suc- culent TAGLIATA DI MANZO, carved prime New York strip steak with cipollini onions, potato gnocchi and rosemary reduction complimented with a Montepul- ciano d’Abruzzo, Valle Reale, Abruzzo 2006. The flawless dreamy dessert trio consisted of CIOCCOLATO CON PROSCIUTTO, chocolate with salted caramel and crispy prosciutto, CIAMBELLE DOLCI Italian doughnuts served with orange glaze and a Cannoli, Vanilla Gelato stuffed cannoli topped with chocolate sauce in the company of a perfectly balanced, Moscato D’Asti Saracco, 2009.
Grawm’s 20 year old Port. It seemed like we had only scratched the surface on the diverse, inspired menu, we didn’t get to the pizza. Next time, because I will be back. Watching the satisfied clientele leaving with smiles on their faces was quite refreshing and proof perfect that everyone was getting the same caliber of service. So, if you want the royal treatment by personable, knowl- edgeable and passionate experts, make a reservation because this place is for you and yours.
MICHAEL’S ON NAPLES RISTORANTE 5620 East 2nd Street, Long Beach – Open on Sunday through Thurs- day, 5:00 to 10:00 p.m., Friday’s and Saturday’s 5:00 p.m. - 11:00 p.m. Reservations at 562.439.7080 or
michaelsonnaples.com.
DECEMBER 2010 | RAGE monthly 77
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