Jan_Indian River Mag_3.5625x9.625 1/2/14 5:24 PM Page 1
TASTE OF THE TREASURE COAST
82
BREAKFAST • LUNCH • DINNER
Daringly Traditional.
You crave it. We serve it.
Turkey Avocado Sandwich
Slow roasted turkey breast, avocado,
arugula, tomato with lemon garlic aioli.
Exclusively at TooJay’s
Gourmet Deli
Since 1981, TooJay’s Gourmet Deli has been delighting diners
with an exciting and eclectic menu for breakfast, lunch and
dinner. When the craving strikes indulge in authentic NY–Style
deli sandwiches or settle in with slow roasted turkey, old
fashioned pot roast and other time–honored comfort food
favorites. Friendly, professional service is a part of every meal,
so make plans today to join us for “a little taste of home”.
Legendary desserts: carrot cake, black & whites, chocolate Killer Cake.
Stuart Regency Court Plaza (772) 287-6514
Vero Beach Treasure Coast Plaza (772) 569-6070
www.toojays.com
Chef Chester ‘Chet’ Perrotti and Amalfi Grille owner Bob Rose are
childhood friends.
Even with all this
“
room we still have to turn
people away sometimes.”
— Amalfi Grille owner Bob Rose
And he really means everything. While most kitchens precook
pastas and meats and open mussels and clams long
before the first diner is seated, placing them on steam tables
known as “scoop, scoop and go,” Perrotti and his crew
begin the preparation only after the order has been turned
in to the kitchen.
For real foodies, the wait is not a problem. Most actually
enjoy it because there is wine to sip, bread to munch and conversations
to be had while a delicious starter is on its way. In
short, it’s like eating a meal in Italy, which is precisely what
Rose had in mind when he opened Amalfi in 2009.
At that time the restaurant was on Royal Palm Point and
seated only 65, which Rose says was not large enough. “I was
turning people away,” he said. When the current space on
Miracle Mile became available in 2012 with its 150 seats, he
jumped on it. “It was perfect timing,” said Rose.
Some loyal customers miss Amalfi’s original restaurant.
While it was smaller, it had an open kitchen where they could
watch their meals being prepared. But for Perrotti and his
crew, the change is a great improvement because they have
more room to cook and more equipment to work with. “Even
with all this room we still have to turn people away sometimes,”
Rose said proudly.
What’s Amalfi’s magic? “I don’t know. Maybe it’s because
everything is done to order, but I don’t know,” said Perrotti.
Or maybe it’s because the restaurant makes most of its
pasta fresh every day, including their cannelloni, ravioli and
fettuccini. What’s more, Amalfi serves center-cut certified
Angus beef; its steaks are one of its top sellers.
But of course, its Italian fare is hugely popular, including the
Fettuccini Arogosta (homemade fettuccini with Maine lobster
meat, shrimp, shallots, and peas in a zesty marinara sauce) and
the Penne alla Vodka (penne covered with prosciutto, mushrooms
and San Marzano tomatoes in a vodka cream sauce.)
Rose was inspired to open Amalfi five years ago. He owned
a Mexican restaurant, Baja’s in Orange, Conn., and wanted >>
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