Anthony Casagrande

Il Panino is a restaurant built around creating seasonal Italian cuisine. My menu changes every three to four months, using the freshest of ingredients that best represent each season. I cook with only organic meats and to the best of my ability, organic produce. I do this not only for health purposes, but because of the actual taste and texture differences. Our desserts are also made fresh in house, including all sorbets and gelato. By taking all this into consideration, the menu itself is very unique and original.

The wine list is exclusively Italian and varies slightly with each dinner menu, especially the wines by the glass. By working with great wine stewards from Babbo, Mercer Kitchen, and Atlas, I have developed an extensive knowledge of wines. This is my guarantee that the restaurant's food will pair well with its wines.

Every second month I hold a reservation only, five course dinner with wines to match. These dinners promote local organic farms and Long Island vineyards as well as from regions of Italy.

My main goal in opening Il Panino was to show Long Islanders that there is a whole world of Italian cuisine beyond the same old "Penne alla Vodka", "Chicken Parmigiana", and "Baked Ziti".

Chef's Recipes :

Sicilian-style Tuna Tartare

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