At Pino’s Authentic Italian Restaurant in Oakdale, owner and chef Pino Montes puts care into every entree he cooks up.
“I immigrated from Italy and have been cooking since I was 14 years old. I follow my cooking because of my dream and my dream has come true,” said Montes.
Take his traditional red sauce. The secret recipe is more than 90 years old and originates from his mother’s side of the family in Italy.
“Every day I make up a pot of red sauce using fresh red ripe tomatoes, spices and onions,” Montes said.
Some locals may remember the former Pino’s location on Helmo Avenue in Oakdale.
“My old location was very small and we outgrew it. In 2008, we relocated here to our new space in the Oakdale Bergen Plaza, but not very many people realize it’s me, Pino, from the old location,” Montes said.
For those who enjoy watching sports, Pino’s new digs offers up a large neighborhood bar with flat screen television and dining area that holds up to 100. Every Monday night, enjoy $4 off any large, build-your-own, traditional crust pizza and half off any 750 milliliter bottle of wine for a table of four.
“We make our own pizza dough right here, hand toss it, and of course it all starts with my secret red sauce,” Montes said.
Pino’s has a large variety of specialty personal pan pizzas, too. Try the Quattro Stagioni ($11.95) personal pan pizza. It consists of Pino’s secret sauce, Italian ham, fresh mushrooms, black olives, artichokes, Italian virgin olive oil, oregano, and hand-shredded, fresh mozzarella. Pizzas are made per order.
On Tuesdays, Pino’s offers one of its most popular entrees, the Pollo Champignon for $13.95 (regularly $16.95). This tender, fresh chicken breast is sauteed in virgin olive oil per order. Consisting of fresh garlic, domestic mushrooms, it’s then finished off with a homemade light, white wine cream sauce. It’s served with a tossed salad, side of chef’s choice pasta and a made-fresh-daily, Italian white bread.
Budget watchers should know Pino’s extends their “half off any wine for a table of four” offer through Tuesday nights. Order up a bottle of Pinot Grigio with the Pollo Champignon.
Veal lovers should order the Scaloppine Saltimbocca ($20.95). Montes buys his own veal and hand slices it. The dish consists of eight ounces of slightly floured veal that’s sauteed per order in Italian olive oil, sherry wine, salt and pepper, and then topped with prosciutto and provolone cheese. It’s finished off with a touch of fresh cream. A tossed salad, chef’s choice pasta with light white sauce and homemade bread is also served with the entree.
Pino’s can host private graduation, wedding, holiday or office parties. For more information on private parties, hours of operation, menu, call 651-702-0964 or visit their website at www.pinositalian.com.