Cucino A Modo Mio
51-01 108th St., Corona
Hours: Mon.-Thurs. 11 a.m. to 11
p.m.; Fri.-Sat. 11 a.m. to 12 a.m.;
Sun. 2-11 p.m.
Credit Cards: Yes, all major
Alcohol: Full bar
Outdoor Seating: Yes
What the chefs at Corona’s Cucino A Modo Mio can make, they make well, and what they can’t, they import straight from Italy.
A homemade Cabernet, served slightly chilled, will hit your table first if you ask the Cucino servers for their recommendation.
The wine is rich and strong – a good accompaniment to their array of Italian cheeses and spicy meats on their antipasti menu.
Of the many quality antipasti items offered at Cucino, some favorites include andouilette spread on coarse toasted bread and fried potato with eggplant.
As for the pasta course, Cucino A Modo Mio makes all of their pastas except spaghetti and linguini by hand.
The spinach gnocchi – one of Cucino’s specials, served with baconand mushroom – are fluffy and carry the sauce well.
The star of the primo menu, however, was the risotto with mushrooms and truffle oil, which was filling but not heavy, and clearly cooked with patience and skill.
Cucino A Modo Mio is unique not only for its food, but for its eclectic design and attentive staff.
Customers in the main dining room eat among Western pottery and on benches made from wagon wheels, wrapped by brick and bamboo walls.
When the restaurant starts to fill up – around 6 p.m. on a weekend evening – staff and customers chat and mingle.
Owner Andrea’s father Gregory will probably be found ringing a row of bells and crying “buon appetito!” to cheers and applause at least once during the night.
For dessert, try the tiramisu or chocolate mousse with an espresso.
Either one is a sweet cap to the Cucino menu, and will have guests stretching out their taste of homemade Italy as long as possible.