By Natalie Bazinet
Staff Writer
CARIBOU — Like many, the first dish that pops into Napoli’s Head Chef Joe Dalessandris’ head when he thinks about Italian food is, of course, pasta; at Napoli’s in Caribou, Dalessandris ensures that pasta is served perfectly al dente to accompany all of the classic Italian dishes featured on the menu as well a score of new entrees listed on the restaurants Specials Board.
Aroostook Republican photo/Natalie Bazinet
There’s always a place in the new lounge at Napoli’s for hungry or thirsty customers. The restaurant’s welcoming staff includes, from left, bartender Jon Judkins, owner/manager Gary St. Peter, and waitresses Elisabeth Flagg, Adia Michaud, Robyn Holdsworth and Jennifer Plourde.
Like Osso Bucco for example, which is currently Dalessandris’ favorite dish available at Napoli’s.
“It’s a braised veal shank, whole bone in, that is served over pasta with a red wine sauce and stands up in the plate” Dalessandris explained. “It’s very eye appealing; everybody stares and looks when it comes out of the kitchen.”
Even with the dish’s aesthetic appeal, some customers may be hesitant as they’ve never tried veal. But Osso Bucco is worth mustering the culinary bravery. “Veal is like a really good chicken — it’s real lean,” Dalessandris said.
Since it’s been on the specials menu, Osso Bucco’s been turning heads in the dining room with customers asking “what is that dish?”
But don’t think Napoli’s menu is just for the adventurous diner; Dalessandris puts a Napoli’s flare onto classical pasta dishes in a way that only 30 years of culinary experience could. “It’s all in our sauce,” Dalessandris explained. (Needless to say that whether the sauce is red or white, the sauce recipe is a closely guarded secret).
The Fettuccini Alfredo is Napoli’s owner/manager Gary St. Peter’s favorite dish and both he and Dalessandris agree that the Fettuccini Alfredo is the customer favorite at Napoli’s.
Since the restaurant re-opened, the food isn’t the only thing drawing customers to Napoli’s.
The community’s had a very positive response to the new Napoli’s lounge, featuring two and a half booths, a full bar and plenty of atmosphere. While the addition is on the smaller side seating-wise, it’s a taste of what’s to come.
According to St. Peter, he has plans to double the lounge area and add a patio in the future.
Aroostook Republican photo/Natalie Bazinet
Waitress Robyn Holdsworth adds a spatula to a pizza, served by Napoli’s Head Chef Joe Dalessandris.
Other changes to be implemented in the near future look to add a bit of excitement to the dining experience and give customers a chance to cut their bill in half.
“We’re going to do a 20-minute guarantee on items from our lunch specials menu, and if customers don’t get their meal in 20 minutes, they only pay half,” O’Neal said, “and we put the time right on the order form.”
Some meals are worth the wait — even if it means waiting for autumn to roll back around; Napoli’s popular Butternut Squash Ravioli is officially up on the Special’s Board, lending its sweet autumn flavor to Friday’s approaching fall.
From a small romantic setting to large in-house parties, Napoli’s can accommodate their customers needs; they can even bring their classical Italian cuisine to the customer if a party is too large for the dining room, as Napoli’s chefs custom prepare dishes to cater any event.
St. Peter is also working to bring in live music for diners two Saturdays each month, featuring local acoustic talents.
With an extensive menu catering to nearly all dietary choices, whether the dish is light or heavy one thing’s for certain — no one leaves Napoli’s hungry. (And once diners get a look at the dessert menu, they may not want to leave at all).
Additional information regarding Napolis can be obtained by calling 492-1102.
