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Sinatra Favorite Italian Cookies Veneiros NYC
More than two million Italians arrived in New York between the late 1880s and the early 1910s, many coming through Ellis Island and most desperately poor. Large numbers settled in Harlem, the Bronx and Brooklyn; others headed to Lower Manhattan, in particular to Greenwich Village — along Sullivan and Bleecker Streets — and, most famously, to the area surrounding Mulberry Street that would become the Little Italy of the Lower East Side.
Antonio Veniero, born near Sorrento in 1870, arrived in New York when he was 15 and went to work in a candy factory. He bought the building on East 11th Street in 1894 and began producing his own handmade confectionery there; when customers asked for something to go with it, he began offering espresso and biscotti. It was backbreaking work: There was no electricity; ice came in hundred-pound blocks; deliveries were made on horse-pulled carts. Pastry was baked in a coal oven in the store’s backyard, which is now part of the cafe.
Zerilli’s father, Frank, began working at Veniero’s in the 1930s and bought the business in 1970. Zerilli did weekend shifts at the bakery in the late ’70s and came on full time in 1981. He opened the back-room cafe in 1994, the year of the store’s 100th anniversary. His father died one month later. Both Zerilli and Frankie went to college before returning to work at the store but Zerilli often says to his son, “Remember, Grandpa said, ‘The best college is right here.’” He shows me a favorite photo of his father with the other Frank, Sinatra that is, taken around 1980. Sinatra, looking amiable, his arm around Zerilli’s shoulders, wears a crucifix and is holding a cigarette and a large sesame seed biscuit in the same hand. “It’s called a regina,” says Angelo Santamaria, Veniero’s head pastry chef. “Sinatra liked it crunchy.”
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Frank Sinatra at 21 Club NewYork NYC NY
CHEF MICHAEL LAMONACO on The 21 CLUB
“It was always exciting when Frank Sinatra came in,” Lomonaco says. “Mr. Sinatra was very particular about being a very simple eater. He was a small man. He wasn’t big. So he ate very small portions. Sometimes it was a small steak. A normal guest would get a New York strip steak that would be 12 or 14 ounces. His had to be eight ounces, a small steak. Or, he would have a veal Milanese. We’d take a veal chop, take it off the bone and bang it out nice and thin then bread it with Milanese breading. He would like it. These simple things, with a Jack Daniel’s, were a Frank Sinatra dinner.”
In addition to coming to 21 Club — the setting for Gordon Gekko and Bud Fox’s power lunch in 1987’s Wall Street — for Lomonaco’s food, repeat celebrity guests like Pavarotti and Sinatra patronized the restaurant because they were able to have privacy in a public space despite the eatery’s filled dining rooms.
“People didn’t bother them for autographs,” Lomonaco says. “That ability to shield famous people within a public space and give them their privacy makes a place special. It’s what we do at Porter House. We have a lot of high-profile guests. We manage the room and the tables so they’re able to have their privacy in public.”
In addition to putting the chicken hash (chicken cooked in a cream sauce) that had been taken off the menu in 1987 back on the restaurant’s tables in 1989, Lomonaco reinvented the 21 Club’s signature burger.
“They always had burger on their menu, but it was not the burger we think of today as a great burger,” he says. “They had two patties of beef, cooked in a saute pan and ladled over with a brown sauce. That’s how they served their burgers back in the ’70s. In ’89, I really took it to the level I thought it should be, which was appropriate for a fine dining restaurant. We did a great 10-ounce burger on a grill from the same USDA prime beef we ground every day for steak tartare. It was all about great ingredients, simply prepared, precisely cooked.”
Although 21’s standard burger came with lettuce, tomato, cheese, bacon, French fries and any other traditional accompaniment a guest might request, it did not come with a bun unless one was asked for.
“He always came late. It was a party around him,” Lomonaco tells InsideHook. “He would arrive at 12:30 at night and it would be, ‘No, not eating too much. No no, too late. But a little pasta, a little smoked salmon, maybe some shrimp and can you make a little veal for me? And what do we have for dessert? Gelato? That’s it. So small meal.’ I’m not kidding. That was one meal.”
According to Lomonaco, who took over at 21 Club in earnest in 1989 after first coming aboard in ’87, it wasn’t uncommon for chefs at the restaurant to provide on-demand meals for VIPs.