a midland beach institution offers a unique menu and welcoming atmosphere

by Jessica Jones-Gorman • Photos By Sue Barr Photography

Michael Dellamonica and Margaret Locicero were tired of eating at typical Italian restaurants that simply served traditional and basic dishes. Whenever they dined out, they desired tasty fare and sophisticated drinks in a socially inviting setting, but instead found menus filled with little variety and even less social ambiance. So two years ago, the Brooklyn natives teamed up to design a restaurant concept that would bridge the gap between upscale eatery and chic hotspot.

Michael’s Martinis and Meatballs was born.

“We thought the Island needed something different, not just another eatery,” noted Dellamonica. “So we came up with this concept of serving a broad variety of appetizers and drinks. We wanted to create a spot where people could just socialize for a little while.”

Dellamonica, who owns Paco’s Taco and The Cabinet Factory, both in Dongan Hills, found the perfect location for this new business on a bustling stretch of Hylan Boulevard.

“We renovated the entire place—redid the bar and added enclosed outdoor seating,” Dellamonica said. “We wanted the decor to be warm, a fun place where people could enjoy our food and drinks.”

Dellamonica and Locicero hired Chef David Hernandez of Portofino, Nardinos, Amelia’s, American Bistro, and Z-Two fame to create the menu.

“I enjoy cooking a variety of foods, but Italian the most,” Hernandez noted. “It possesses a sophistication and simplicity that I love…and nothing makes me happier than seeing happy faces on the people who eat my food.”

There are no fewer than 30 appetizers on the menu, ranging from sweet-and-sour calamari and jumbo shrimp cocktail to Italian eggrolls and Kobe beef sliders. Popular pasta dishes include lobster ravioli and papparedelle filet mignon tips, along with several varieties of gourmet pizza and freshly made paninis. Veal porcini, rib-eye steak, and shrimp served over a crabmeat risotto are just of few of the standout entrees, but the restaurant’s main attraction is most definitely its meatballs.

“We have eight different varieties,” Dellamonica said, detailing each. There’s plain beef served in a traditional tomato sauce; vegetarian, served with pesto; a veal and pork variety that is drizzled with vodka sauce; chicken, topped with Marsala gravy; veal and ricotta served in a garlic Parmesan; cheese and sausage, served in marinara; a stuffed variety filled with mozzarella, basil, salami, provolone, roasted peppers, and spicy capicola, topped with capers and olive red sauce; and finally, meatballs made with caramelized onions and blue cheese.

“They really are the perfect dish,” Dellamonica said. “It’s a nice, simple option for people who want to sit, have a drink, and just a little something to eat.” The restaurant’s cocktails are also a big draw and Dellamonica said that varieties like his Italian Mojito—made with fresh basil and lime wedges muddled with sugar and topped with Bacardi Rum, club soda, lemon-lime soda, and sour mix—are largely responsible for creating a regular clientele.

“Our martinis are also very big,” Dellamonica said. “We have a coconut martini…a mango martini. We get very creative with the drinks and our clients appreciate that.” There’s live entertainment every Thursday through Saturday, featuring “everything from Sinatra to disco,” the owner said. And judging by the packed house his staff serves each weekend, Dellamonica is confident that his concept has been proven a success.

“People are raving about what we’ve done here,” he concluded. “We’ve gotten great reviews and won a Diner’s Choice Award with Open Table. We wanted to bring something unique to Staten Island and I think that’s exactly what we’ve done.”

Michael’s Martinis & Meatballs
1816 Hylan Boulevard
347.695.8160
michaelsmartinisandmeatballs.com