Anton Community Newspapers  •  132 East 2nd Street  •  Mineola, NY 11501  •  Phone: 516-747-8282  •  FAX: 516-742-5867

Delicious Italian Comfort Food

For vegans and meat eaters alike

Whether you or someone you love dining with is vegan or can’t consume meat, dairy, or gluten, you’ll be thrilled to discover that an amazing gem has come to town. 3 Brothers Pizza Cafe has relocated from Rockville Centre to Merrits Road, right off Hempstead Turnpike in Farmingdale.

If you have carnivores and herbivores in your group, neither has to compromise—there’s something for everyone. 3 Brothers Pizza Cafe Farmingdale is one of the most vegan-friendly restaurants on Long Island. They not only offer a full vegan menu from salads to scrumptious vegan treats, but also serve a full traditional menu with a comprehensive selection of appetizers, salads, brick-oven pizza, pasta, and entrees.

Owner Andy Astafa named 3 Brothers Pizza Cafe for his three sons. In 2009 after realizing that there were very few vegan options on Long Island, son Jay Astafa created the vegan menu at the original 3 Brothers, which was recently sold so the family could work closer to home.

The talented vegan chef designed a menu inspired by comfort foods like mozzarella sticks, seitan Parmesan, macaroni and cheese, vegan cheese pizza, and penne alla vodka, but also offers classic appetizers like oyster mushroom “calamari,” and buffalo “drumsticks” and fried “Chix’n” drumsticks, which have a wooden chopstick-like bone.

3 Brothers offers a yummy selection of salads, including vegan Caesar with soy Parmesan, Greek salad made with tofu feta, baby spinach salad with soy bleu cheese, and a buffalo seitan Caesar. You can easily turn any salad into a meal with the addition of grilled seitan or tofu.

Vegan pasta selections are available with whole wheat or gluten free spaghetti and include fettuccine alfredo with a vegan Parmesan infused cashew cream sauce, stuffed shells with a cashew-tofu ricotta filling and Daiya mozzarella, and a delicious orecchiette with Italian sausage and broccoli rabe prepared with homemade seitan sausage.

Traditional Italian entrees take a super special twist with tofu, seitan or tempeh Parmesan, seitan marsala served over mashed potatoes and sautéed spinach and smothered in a mushroom marsala sauce, and many other seitan entrees. More casual diners will enjoy the bacon cheeseburger made, vegetarian style.

Pizza and calzone lovers will enjoy selecting every detail of their custom vegetarian pie from choice of crust, sauce, cheese, and toppings. In a blind taste test, you would never detect that the deliciously decadent desserts are vegan. 3 Brothers also serves a full traditional menu.

3 Brothers offers takeout, delivery, and a catering menu. The restaurant is open 
Tuesday through Thursday from 11 a.m. to 10 p.m., 
Friday and Saturday from 11 a.m. to 11 p.m., 
Sunday from 11 a.m. to 10 p.m., and closed on Mondays. 
A vegan brunch is served Saturdays and Sundays from 11 a.m. to 3 p.m. Reservations are strongly recommended. Visit 3 Brothers Pizza Cafe at 75 Merritts Rd., Farmingdale; visit www.3brotherspizzacafefarmingdale.com, or call 516-755-1100.

News

Marc Anthony Bynum was able to make a prize-winning dish out of the ingredients in the “mystery basket”—matzah, salty peanuts, dried strawberries, and cocoa nibs—to win the Food Network's TV show Chopped in June 2010. Two months later, he returned to the show for a second time, where he excelled through the appetizer round with a combination of dandelion greens, Greek yogurt, liverwurst and catfish, which allowed him to move forward through the entrée and dessert rounds to win. But it was the combination of geoduck, Buddha’s hand, black radishes and waffle cones that did him in when he appeared in the grand finale of the Chopped Tournament in September that year. 

Due to what appears to be a colossal error on the part of the Nassau County Assessor’s office, or perhaps an errant interpretation of state law, 1,100 military veterans and Gold Star families in Farmingdale will have to wait for their tax break until next year.

 

The Farmingdale School District is among several local school districts that recently approved resolutions extending the exemption to local veterans, even though budgets and Albany’s tax cap make it a tough choice. Earlier this year, school board trustees uanimously voted to provide a school tax exemption for veterans living in the district, starting with the 2014-15 school year. 


Sports

The Farmingdale Devils  U10 Travel Baseball team defeated the West Islip Gold team 11-6 to win the Bayport Bash baseball tournament last weekend. The Devils swept both games on Saturday to advance to the championship game. In the championship The Devils struck for four runs in the first inning. Nick Napolitano and Nick Disanti  started it off with singles and were driven home by Gavin Weinstock’s 200 foot blast off the left field wall. Timmy Purack and Matt Brandimarte followed with run scoring singles and the Devils were on their way to their first title of 2014. Nicholas Napolitano pitched three solid inning for the win. The Devils will now compete in the Half Hollow Invitational Spring Tournament. 

 

— Submitted by The Farmingdale Devils

The Dalers Boys Varsity Lacrosse team (3-2) are putting their best foot forward, after losing two games this season.  

 

On March 25, the Dalers took their home turf to face the Lynbrook Owls. During the game, the Dalers Tom McPartland and Chris Brown each scored two goals, while goalies Matt Deluca and Scott dePalmer racked up a total of 11 saves. Despite the valiant effort, the Dalers lost to Lynbrook High School 11-7. 

 

The Dalers are currently 3-2 this season. Their next game will be held on April 17 at Long Beach. 


Calendar

Women's Club of Farmingdale - April 17

Maundy Thursday - April 17

Good Friday - April 18


Columns

1959: The Year The Music Stopped Playing
Written by Michael A. Miller, mmillercolumn@gmail.com

The Eccentric Heiress Of ‘Empty Mansions’
Written by Mike Barry, MFBarry@optonline.net

Yellow Margarine And A Pitch For The Ages
Written by Michael A. Miller, mmillercolumn@gmail.com