STATEN ISLAND, N.Y. — Growing up in Brooklyn, Pete Marcolini of Aunt Butchie’s watched his grandfather navigate in the kitchen. With Old World food knowledge in place, the Richmond Valley restaurateur built upon the learned craft.
Pete Marcolini in the Aunt Butchie's dining room (Staten Island Advance/Pamela Silvestri)
On this episode of weekly live broadcast, The Dish, Marcolini walks us through his lifetime in the industry and brings us to his 11-year old operation, co-owned with Joe Pernice. Marcolini is proud of his seasonal specials and classics served daily in the dining room and lounge — a massive meatball in zesty tomato sauce, tripe with potatoes and carrots and various pastas. Aunt Butchie’s also is known for its bakery section with cookies, pastries and a signature, cream-filled praline cone.
Butter cookies in the display case (Staten Island Advance/Pamela Silvestri)
Marcolini’s professional career started as a sales rep for tomato sauce and other Italian products. The distributorship for which he worked, Marcolini Specialties, was founded by his dad to bring fresh mozzarella and Brooklyn-made bread to Upstate and Connecticut stores.
Rigatoni with cheese and roasted eggplant (Staten Island Advance/Pamela Silvestri)
While servicing routes north of New York City, the the junior Marcolini realized just how well his grandfather taught him and his world brought him to proprietorship. Marcolini then forged a life in the restaurant realm as the owner of Aunt Butchie’s. The venture is a partnership with Joe Pernice, a long-time friend.
Aunt Butchie’s of Brooklyn is owned by Frank Santo who named the business after his mom, Irene.
“She’s still alive. She’s a tough woman. That’s why the call her Aunt Butchie!” explained Marcolini.
Chicken breast with fresh mozzarella and peppers on a hero for a lunch combo special (Staten Island Advance/Pamela Silvestri)
There are four Aunt Butchie’s locations, two of which are co-owned with Marcolini — 4864 Arthur Kill Rd., Richmond Valley; 718-227-0002 and 430 Rte. 9 North, Englishtown; Facebook.com/auntbutchiesbrooklyn. Two others are at 8224 3rd Ave, Brooklyn (a move from the 13th Ave. flagship store) and at the Whitehall Ferry terminal, the latter recently under new management.
Marcolini talks up his Summer Lunch Trio Special — a choice of salad, soup and one of 15 heroes. Selections include grilled veggies, meatball parm, panelle (fried chick pea fritter), Italian tuna, buffalo mozzarella and tomato, among others. The $15.95 deal ($16.58 if using a credit card) runs from Monday through Friday from 11 a.m. to 3 p.m., dine-in only. Tax and tip are additional.
Tripe with peas, carrots and potatoes (Staten Island Advance/Pamela Silvestri)
And there are other bargains for seated patrons of the restaurant.
Tuesdays are dubbed “$12 Tuesdays” where 12 bowls of pasta are the centerpieces from which to choose. The lobster ravioli, linguini with fresh Littleneck clams in white or red sauce plus Capellini Arrabiata with shrimp each are an additional $4.
Linguini with clam sauce and Littlenecks(Staten Island Advance/Pamela Silvestri)
On Wednesday, guests can order from a special menu one appetizer to get an entree at half off. Prices of apps range from $15 to $19 on a lineup of comfort foods — baked clams, frutti di mare, tripe and Italian egg rolls, to name a few items. Entree picks for the midweek crowd could include a chicken, veal, filet of sole and a vegetable tower with sides of a risotto cake and veggie of the day. Four select pastas also make the menu.
A trick with stuffed artichokes courtesy of Marcolini: hold open the leaves with sections of the artichoke stem. (Staten Island Advance/Pamela Silvestri)
Aunt Butchie’s features live entertainment on Thursday.
To view the Wednesday live broadcast each week at 11:30 a.m., go to the Silive.com/Advance Facebook page. To watch segments in reruns, go to the “videos” section. Each week takes viewers to a different eatery for in depth discussions about the business.
Pamela Silvestri is Advance Food Editor. She can be reached at silvestri@siadvance.com.
Italian egg rolls with sausage and broccoli rabe over shallot-rosemary demi-glace (Staten Island Advance/Pamela Silvestri)
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Aunt Butchie’s sandwich and entree weekday deals that won’t break the bank | The Dish - SILive.com
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