Paul Anthony's Ristorante

Paul Anthony Macioce, the force behind the new Paul Anthony’s Ristorante in Lynbrook, is rarely called by the name emblazoned on the restaurant’s sign. To one and all, Macioce is known simply as Chunky.

So, why call his restaurant Paul Anthony's? The Italian words "il sogno della madre" (the dream of the mother) are incorporated into the restaurant's insignia. Ever since Macioce was a teenager, he said, his mother has cherished the dream of her son opening a restaurant called Paul Anthony's.

Before realizing that dream, Macioce was head chef at Mother Kelly's in Cedarhurst, a stint that lasted some 37 years. It was at that restaurant that he invented the dish he’s best-known for — balsamic chicken, a saute involving mushrooms, onions and peppers, into which he mixes a blend of balsamic glaze and teriyaki sauce. His signature dessert is stuffed strawberries. Macioce hollows out the fruit, stuffs it with cannoli cream, tops it with freshly whipped cream and then sprays the top with green food coloring. Huh? To look like the leaves on top of the strawberry.

Reservations are recommended, especially on Friday nights, Macioce said, when dinner is accompanied by live music.