Table of Contents
- Como Restaurant – Niagara Falls, NY – RIP 12-31-2023
- Nebaletan Word of the Day – Brioschi!?
- Pizza Review – Asaro’s Pizzeria Ristorante, Venice, FL
Como Restaurant – Niagara Falls, NY – RIP 12-31-2023
As I contemplated our upcoming summer travel plans to Toronto, I found myself reminiscing about the possibility of stopping at Como Restaurant in Niagara Falls, NY. Unfortunately, it’s no longer in Niagara Falls, but rather a part of its history.
During our childhood, “Italian” restaurants were off-limits. My mother, Grandma Joanne, firmly believed that the quality and taste of dining out at an “Italian” place could never match her own cooking (or that of Aunt Theresa or Grandma Maouri). And you know what? She was absolutely right!
However, there was an exception: Como’s. For some reason, both Grandma Joanne and my dad, Grandpa Tony, had a soft spot for this place. I distinctly remember making a 2.5-hour drive from Ashtabula just to dine at Como’s, even though there were closer options available.
As adults, Cathy and I continued the tradition. Whenever we journeyed north of Buffalo, Como’s was our go-to spot.
Imagine my sadness when I stumbled upon an article (see link) announcing that Como’s was closing after an impressive 96 years in business! Despite their efforts to find new owners, their website has vanished, and their Facebook page hasn’t been updated since last summer. It’s truly disheartening! Another link to my parents is broken😢
I need some BRIOSCHI!
Nebaletan Word of the Day – Brioschi!?
Whenever we’d suggest going to an “Italian” restaurant other than Como’s during our childhood, Grandma Joanne’s response was always the same: “We’d better bring the BRIOSCHI!” Even if we knew the owners, that was her unwavering reply!
BRIOSCHI—another one of “those” words. Since my mother used it, and she was Nebaletan, BRIOSCHI is Nebaletan!
But what exactly is BRIOSCHI? According to their website (see here), it’s an “Aspirin-free effervescent digestive aid that still relies on the same unique century-old Italian recipe that made it famous.”
In simpler terms, BRIOSCHI is an after-dinner drink—a delightful blend of Tums, Ginger Ale (without the ginger flavor), and Pepto Bismol. Think of it as the Italian counterpart to Alka-Seltzer, but with an extra dose of culinary passion!
Back in our childhood home, we always had a bottle of BRIOSCHI on hand. And if we needed more, Nappi’s Grocery, just up the street, reliably stocked it. However, if you search the term “BRIOSCHI” on Wegmans website you get “GATZ” (past Nebaletan Word of the Day, see blog of 8/20/20). If you do the same search on Publix “CABO GATZ“!.
Now, let me share a delightful secret: Angelo’s Market, my cherished home away from home in Florida, proudly displays BRIOSCHI on its shelves. It’s no surprise, considering Angelo’s is owned by a native Sicilian, and most of the staff hail from the SUNNY, SOUTHERN ITALY!
And speaking of history, BRIOSCHI has its own fascinating story, complete with several memorable TV commercials.
English
And Italian!
Pizza Review – Asaro’s Pizzeria Ristorante, Venice, FL
Typically, whenever I have a New York Style pizza , I need BRIOSCHI. By serendipitous, and necessry design, New York Style pizza is not easily digestible.
What do I mean? New York Style pizza typically is made with “same-day” dough which is heavy on the yeast and typically has sugar or honey to increase rise speed. The yeast eats the “easy” carbs of the sugar versus the “harder” to get to carbs locked up in the flour. This results in a “heavier” dough! It’s also why a Coke or a Beer goes so well with same-day dough pizzas versus the much lighter, longer fermented dough of Neapolitan pizzas which only need Red Wine!
I needed BRIOSCHI after visiting Asaro’s Pizzeria Ristorante, but in this case, it wasn’t a bad thing!
| Date | 3/4/24 |
| Pizzeria | Asaro’s Pizzeria Ristorante |
| City/Neighborhood | Venice, FL / Across from the New Hospital on Laurel at Honore |
| Website | Authentic New York Style Italian Restaurant & Pizza in Sarasota & Venice (asarospizzeria.com) |
| About Us | Not really – but I did talk to the Pizzaiolo for a short time who mentioned that the owners were (are?) Long Islanders as was much of the staff. |
| Ambiance | In a strip mall, but the interior had an interesting, and good, layout. One side of the place it was a walk-up NYC style “slice joint” with a few tables, chairs, and a bar. The other side was a full sit-down restaurant. We chose the walk-up side. |
| Beverage Pairing | Coke Zero |
| Rating Criteria | |
| Style | I was pretty hungry! I had ridden about 60 miles without a breakfast, and it was already early afternoon. So, I ordered two slices of NY Style cheese and a square cut of what they call Sicilian, also as cheese only. The Sicilian was a thick crust pizza. They also have a Grandma Style which middle of the bottom picture above. That’s also a square/rectangular pizza but with thin crust. |
| Shape | Round (NY Style) 2 slices and Square (Sicilian Style) 1 square cut |
| Dough/Crust | NY Style Tickness – Thin Cook – Soft, crispy, charred but not burnt, chewy, FLOPPY! Fresh out of the oven! Flavor – Buttery could’ve been all the cheese Sicilian Style Tickness – Tick Cook – Soft, Overly re-heated and over charred causing the bottom to be a little hard, Chewy once you got past the bottom’s char Flavor – Buttery Damn good flavor, but because the Pizzaiolo said that they make dough multiple times per day, it’s same-day (read flavorless and heavy) dough, so the flavor is likely from the AMPLE cheese oil that permeating the dough on both the NY Style and Sicilian. |
| Cornicione | Crispy, some airiness, chewy – similar flavor to the dough/crust |
| Toppings | Cheese – Ample |
| Sauce | Tangy, slightly bitter, thin – Good, but not outstanding, the cheese mainly covered over the sauce’s taste, when I did find sauce, I liked it |
| Cheese | Cheese Type – Moozedell Cheese Distribution – All over Greasy, Stringy, Salty |
| Cheese to Sauce Ratio | Both the NY Style and Sicilian Sauce = A little Cheese = Medium to A lot Balance = Not balanced, a little less cheese would lighten this pizza, and improve it |
| Value | OUTSTANDING $17 for a 16″ NY Style that’s equal to $9.56 for a 12″ equivalent (slice for $3!!!!!!) $20 for a 16″ x 16″ Sicilian which is the same at $8.80 for a 12″ round equivalent (single square cut $3.25!!!!!!!!!!!!!!!) |
| Overall Rating | Good Excellent value, but it was a little more sauce away from being even better. |
| Would I Go Back? | Yes But, if/when I return, I will make sure that I go for the fresh out of the oven (like my NY slices) versus overcooked, reheated (like my Sicilian). |
You must be logged in to post a comment.