That Food Guy
Monday, August 09, 2010
Piccolino's Restaurant - Eagle River, Alaska
Piccolino’s Eagle River, Alaska 08/09
12801 Old Glen Highway
Eagle River, AK 99577 (907) 622-5266
To be alert is to be prepared. To be alert is an asset. So, when Dale and Bobbi asked if we wanted to accompany them to Piccolino’s in Eagle River, I found I was unaware of Piccolino’s, not at all. So much for being prepared, being alert! In my defense I have to add that it was once just a little storefront establishment, in a set-back mini-strip mall, next to a variety of come and go businesses. Over about six years they have grown, adding a store in Wasilla and now expanding into the remainder of the little mini-mall. A new and bright sign make the restaurant more visible. Others have been more alert and have noticed Piccolino’s. The adequate parking lot fills quickly during the evening hours.
Piccolino’s advertises itself as a Greek and Italian restaurant. They also offer a breakfast menu featuring traditional breakfast items, a luncheon menu and a dinner menu. I haven’t seen the breakfast and luncheon menus but they are available on the Piccolino’s web site, www.piccolinos.net . I did, during this meal, order from the dinner menu.
They have done extensive renovation and added many aesthetic touches. Columns flanking the entry have miniature fountains. Signature bas relief vines and grapes adorn the walls. A choice of either tables and chairs or booths is available. The lighting is subdued, the restrained colors coordinated, and the background noise is low making dinner table conversation easy. It all makes for a pleasant dining place.
The menu is several pages. Besides offering Greek and Italian specialties, they offer pizzas, burgers, sandwiches, steaks, seafood and a children’s (and seniors) menu. There was enough variety that selection took awhile. So many good things to try…
Bobbi ordered the Athenian Eggplant ($18.95). Described in the menu as, “Deep fried breaded eggplant topped with feta,
mozzarella, sautéed spinach, 
mushrooms, onion, and tomato cream sauce. Served over garlic mashed potatoes.” A colorful dish with lots of different flavors. Bobbi enjoyed her selection saying that was was very good and would certainly be considered again at a later date.
Dale ordered the Olympian Chicken ($17.95). Described as, “Chicken breast charbroiled with Mediterranean herbs. Topped with olive oil and garlic lemon sauce. Served over Greek spaghetti.” Daled ordered from the menu description, not certain what he had ordered. He described it as very good, very flavorful and he ate it with gusto.
My wife, Janis, ordered a Calzone ($14.95). Her selection was a meat calzone described as, “Pizza sauce, pepperoni, sausage, Canadian bacon, and mozzarella. Served with meat sauce.” A large, nicely browned crust, it was served with a side dish of marinara meat sauce for dipping. The crust was tender and the calzone filled with sauce and meat, certainly no skimping on the filling. She enjoyed it very much and it ranked with other calzones that got her on the habit. It was large enough that half of it came home in a “doggie bag.”
After long deliberation, I chose the Chicken Parmigiano ($15.95). Described as, “Lightly breaded and sautéed with garlic, olive oil and
white wine. Oven baked with 
mozzarella and marinara. Served with spaghetti.” If you wish antipasto salad, you have to order that separately. For most of the dishes, Greek and Italian, a salad is extra ($3.50). Three of us ordered the salad. It was a nice mixed salad, not to large but adequate. The lettuce is crisp, with bits of carrot and cabbage, with tomato wedges and sliced ripe olives. A choice of vinaigrette, Ranch or 1000 Island dressing is served on the side.
My chicken Parmigiano was excellent. The flattened chicken breast was well cooked. Although I used my knife, I could easily cut the chicken with a fork. Very flavorful with from the cooking with garlic and wine, it was even better with the smooth texture of the mozzarella and the slight bite of the marinara sauce. I enjoyed the meal and, unfortunately for the dog, there were no left-overs to go home.
Piccolino’s has a wine list that offers a lot of selections. We chose this day to pass on the wine. The ladies opted for iced tea and lemon water. Dale and I chose colas. The serving staff keeps the glasses, water a
nd soda, filled for you. 
Everyone, including myself, was quite full from dinner and had already decided that we didn’t want any dessert. Then the server came to the table with a tray and samples of the Piccolino’s dessert selection. Janis and I held firm but Dale and Bobbi just couldn’t turn it down. Bobbi ordered a cheesecake ($6.50) and Dale selected a canola ($6.50). The dessert chef took great care to decorate the plates with chocolate and flavored syrups. Each enjoyed their dessert, saying that it was very good.
The servers were all very friendly and seemed to be glad to have you as a customer. Except for a slight delay in the arrival of the salad, arriving only moments before the entrée, all seemed to be smoothly orchestrated. Certainly, Piccolino’s will be on the list for a revisit one day soon.
Piccolino’s offers call-in take out and some local delivery.
Normal operating hours (extended during the long summer daylight hours) are
Monday – Thursday 11AM to 9 PM
Friday and Saturday 7 AM to 10 PM
Sunday 7 AM to 9 PM
Breakfast Menu, 7 – 11, Lunch Menu, 11 - 4
Piccolino’s Eagle River, Alaska 08/09
12801 Old Glen Highway
Eagle River, AK 99577 (907) 622-5266
To be alert is to be prepared. To be alert is an asset. So, when Dale and Bobbi asked if we wanted to accompany them to Piccolino’s in Eagle River, I found I was unaware of Piccolino’s, not at all. So much for being prepared, being alert! In my defense I have to add that it was once just a little storefront establishment, in a set-back mini-strip mall, next to a variety of come and go businesses. Over about six years they have grown, adding a store in Wasilla and now expanding into the remainder of the little mini-mall. A new and bright sign make the restaurant more visible. Others have been more alert and have noticed Piccolino’s. The adequate parking lot fills quickly during the evening hours.
Piccolino’s advertises itself as a Greek and Italian restaurant. They also offer a breakfast menu featuring traditional breakfast items, a luncheon menu and a dinner menu. I haven’t seen the breakfast and luncheon menus but they are available on the Piccolino’s web site, www.piccolinos.net . I did, during this meal, order from the dinner menu.
They have done extensive renovation and added many aesthetic touches. Columns flanking the entry have miniature fountains. Signature bas relief vines and grapes adorn the walls. A choice of either tables and chairs or booths is available. The lighting is subdued, the restrained colors coordinated, and the background noise is low making dinner table conversation easy. It all makes for a pleasant dining place.
The menu is several pages. Besides offering Greek and Italian specialties, they offer pizzas, burgers, sandwiches, steaks, seafood and a children’s (and seniors) menu. There was enough variety that selection took awhile. So many good things to try…
Bobbi ordered the Athenian Eggplant ($18.95). Described in the menu as, “Deep fried breaded eggplant topped with feta,
mozzarella, sautéed spinach, 
mushrooms, onion, and tomato cream sauce. Served over garlic mashed potatoes.” A colorful dish with lots of different flavors. Bobbi enjoyed her selection saying that was was very good and would certainly be considered again at a later date.Dale ordered the Olympian Chicken ($17.95). Described as, “Chicken breast charbroiled with Mediterranean herbs. Topped with olive oil and garlic lemon sauce. Served over Greek spaghetti.” Daled ordered from the menu description, not certain what he had ordered. He described it as very good, very flavorful and he ate it with gusto.
My wife, Janis, ordered a Calzone ($14.95). Her selection was a meat calzone described as, “Pizza sauce, pepperoni, sausage, Canadian bacon, and mozzarella. Served with meat sauce.” A large, nicely browned crust, it was served with a side dish of marinara meat sauce for dipping. The crust was tender and the calzone filled with sauce and meat, certainly no skimping on the filling. She enjoyed it very much and it ranked with other calzones that got her on the habit. It was large enough that half of it came home in a “doggie bag.”After long deliberation, I chose the Chicken Parmigiano ($15.95). Described as, “Lightly breaded and sautéed with garlic, olive oil and
white wine. Oven baked with 
mozzarella and marinara. Served with spaghetti.” If you wish antipasto salad, you have to order that separately. For most of the dishes, Greek and Italian, a salad is extra ($3.50). Three of us ordered the salad. It was a nice mixed salad, not to large but adequate. The lettuce is crisp, with bits of carrot and cabbage, with tomato wedges and sliced ripe olives. A choice of vinaigrette, Ranch or 1000 Island dressing is served on the side.My chicken Parmigiano was excellent. The flattened chicken breast was well cooked. Although I used my knife, I could easily cut the chicken with a fork. Very flavorful with from the cooking with garlic and wine, it was even better with the smooth texture of the mozzarella and the slight bite of the marinara sauce. I enjoyed the meal and, unfortunately for the dog, there were no left-overs to go home.
Piccolino’s has a wine list that offers a lot of selections. We chose this day to pass on the wine. The ladies opted for iced tea and lemon water. Dale and I chose colas. The serving staff keeps the glasses, water a
nd soda, filled for you. 
Everyone, including myself, was quite full from dinner and had already decided that we didn’t want any dessert. Then the server came to the table with a tray and samples of the Piccolino’s dessert selection. Janis and I held firm but Dale and Bobbi just couldn’t turn it down. Bobbi ordered a cheesecake ($6.50) and Dale selected a canola ($6.50). The dessert chef took great care to decorate the plates with chocolate and flavored syrups. Each enjoyed their dessert, saying that it was very good.
The servers were all very friendly and seemed to be glad to have you as a customer. Except for a slight delay in the arrival of the salad, arriving only moments before the entrée, all seemed to be smoothly orchestrated. Certainly, Piccolino’s will be on the list for a revisit one day soon.
Piccolino’s offers call-in take out and some local delivery.
Normal operating hours (extended during the long summer daylight hours) are
Monday – Thursday 11AM to 9 PM
Friday and Saturday 7 AM to 10 PM
Sunday 7 AM to 9 PM
Breakfast Menu, 7 – 11, Lunch Menu, 11 - 4
Labels: Alaska, Eagle River, Feola's. Italian, Greek, pasta, Piccolino's, seafood
¶ 9:33 PM 0 Comments
Friday, February 19, 2010
Fiola's Italian Ristorante - St. Petersburg, FL
Feola’s was always a favorite of my father-in-law, Sonny. Whenever it was running late and dinner had not been planned, Feola’s frequently got the nod. As for Sonny, he always selected the manicotti ($9.55); it was his particular favorite for many years.
Feola’s is a non-descript store-front Italian eatery in a small convenience store corner near St. Petersburg Collage. Driving by you would probably not even give it a second glance. It is one of those places you have to have heard of or know about. It is good enough that the regulars keep coming back for more.
So it was this day, the wife and I had a busy day and decided to call our order into Feola’s. Feola’s does boast of a small dining room and the wait-staff are friendly and attentive. But on this day it was to be take-out and the familiarity of our own dining nook. A look at our well worn copy of their full featured menu and we had our selection, A quick phone call and dinner would be ready for pick-up in a quarter hour.
Over the years I have sampled their pasta dishes, some with marinara, some with meat sauce and some with meat balls. All have been very good. I like their eggplant parmigiana as well. The dinners come with salad, a small side of spaghetti in marinara sauce and bread. Full dinners run from $8.55 for your choice of pasta in marinara sauce to $14.95 for veal Marsala. Pizzas, of course, are offered. It is your choice of thin, thick or pan crust pizza with a wide assortment of toppings to choose from. A small thin crust cheese pizza is $6.55. An extra large Sicilian special pizza will cost you $16.95. A child’s portion menu section is featured with the items averaging $4.95. Feola’s does offer eat-in luncheon specials, 11Am to 4PM daily, with selections starting at $4.95. For the locals, watch the mailbox and Sunday paper for Feola’s ads featuring discount coupons. When you pick up your first order, take home a call-in menu. On the backside will be more discount coupons for your next order.
On this day the wife was intrigued by the Pepperoni Twist (small, $7.95) and decided to try that. I opted for the Philly steak sub sandwich with mushrooms, onions and peppers (large, $6.95). The twist is a pizza crust with the pepperoni and cheese, rolled and baked. It is then scored and served with a side of pizza sauce for dipping – a very different pizza presentation and you get as much or as little sauce as you like. The wife said her twist was very good and liked the novel way it was served. My sub was almost too hot to hold even after the short trip home. The large bun was filled with Philly steak, peppers and onions all covered with lots of hot, melted, stringy mozzarella cheese. It is a big sandwich and part of mine was set aside for a late night snack. I enjoyed it very much.
Feola’s is open Tuesday through Saturday at 11AM, closing 9 or 10PM. Sunday they are open 5PM to 9PM, closed Sundays.
Feola’s Italian Ristorante
7110 5th Ave No
St. Petersburg, FL
(727) 347-8415
7110 5th Ave No
St. Petersburg, FL
(727) 347-8415
Feola’s was always a favorite of my father-in-law, Sonny. Whenever it was running late and dinner had not been planned, Feola’s frequently got the nod. As for Sonny, he always selected the manicotti ($9.55); it was his particular favorite for many years.
Feola’s is a non-descript store-front Italian eatery in a small convenience store corner near St. Petersburg Collage. Driving by you would probably not even give it a second glance. It is one of those places you have to have heard of or know about. It is good enough that the regulars keep coming back for more.
So it was this day, the wife and I had a busy day and decided to call our order into Feola’s. Feola’s does boast of a small dining room and the wait-staff are friendly and attentive. But on this day it was to be take-out and the familiarity of our own dining nook. A look at our well worn copy of their full featured menu and we had our selection, A quick phone call and dinner would be ready for pick-up in a quarter hour.
Over the years I have sampled their pasta dishes, some with marinara, some with meat sauce and some with meat balls. All have been very good. I like their eggplant parmigiana as well. The dinners come with salad, a small side of spaghetti in marinara sauce and bread. Full dinners run from $8.55 for your choice of pasta in marinara sauce to $14.95 for veal Marsala. Pizzas, of course, are offered. It is your choice of thin, thick or pan crust pizza with a wide assortment of toppings to choose from. A small thin crust cheese pizza is $6.55. An extra large Sicilian special pizza will cost you $16.95. A child’s portion menu section is featured with the items averaging $4.95. Feola’s does offer eat-in luncheon specials, 11Am to 4PM daily, with selections starting at $4.95. For the locals, watch the mailbox and Sunday paper for Feola’s ads featuring discount coupons. When you pick up your first order, take home a call-in menu. On the backside will be more discount coupons for your next order.
On this day the wife was intrigued by the Pepperoni Twist (small, $7.95) and decided to try that. I opted for the Philly steak sub sandwich with mushrooms, onions and peppers (large, $6.95). The twist is a pizza crust with the pepperoni and cheese, rolled and baked. It is then scored and served with a side of pizza sauce for dipping – a very different pizza presentation and you get as much or as little sauce as you like. The wife said her twist was very good and liked the novel way it was served. My sub was almost too hot to hold even after the short trip home. The large bun was filled with Philly steak, peppers and onions all covered with lots of hot, melted, stringy mozzarella cheese. It is a big sandwich and part of mine was set aside for a late night snack. I enjoyed it very much. Feola’s is open Tuesday through Saturday at 11AM, closing 9 or 10PM. Sunday they are open 5PM to 9PM, closed Sundays.
Labels: Feola's. Italian, pasta, pizza, Ristorante, take-out
¶ 7:31 PM 0 Comments
