Nino’s Italian Restaurant – Online Menu
3853 Atlantic Avenue, Long Beach, CA 90807 (562) 427-1003 or (562) 427-9111
Wednesday night was the debut of LB Food Review’s bi-weekly spot on Swoop’s World Radio (if you missed it, catch up here), and because we would already be heading West to hit the studio with Keith and Peter, we decided to start the evening off with dinner at Nino’s Italian Restaurant in Bixby Knolls. Nino’s was founded in 1958 by Vincenzo (Nino) and Inge Cristiano. Today their daughter Carina somehow manages to oversee the restaurant marvelously, while still balancing the many demands of her incredible community involvement. Having grown up around the restaurant, nobody knows Nino’s better than Carina, with the possible exception of Nino himself. We had the opportunity to sit down with her over dinner, and it was a delightful experience.
We started off with a bottle of Chianti and an order of Sautéed Mushrooms, which took on the remarkable flavor of their sauce, a delicious mixture of Marsala wine, garlic, and just enough tomato sauce to give it some added substance. The sauce was good enough for us to ask for an extra order of bread so we could soak up more of it. Next up came the Cauliflower Pancakes, an unusual yet agreeable dish, served with tomato sauce for dipping. You rarely find them in restaurants because, as Carina explained to us, in Italy these pristine little patties are generally reserved for offering to guests while entertaining. It certainly made us feel at home during our stay at Nino’s.
When the Antipasto Salad arrived, we were pleasantly surprised at the amount of marinated vegetables, an Italian staple, that were mixed in. The jardinière (an assortment of mushrooms, olives, carrots, cauliflower, celery and red peppers marinated in vinegar, olive oil, red pepper, salt and pepper) went beautifully with the salami and cheese, while the Bleu Cheese dressing topped it all off. Both the salad and the Cauliflower Pancakes were even more impressive when we discovered that there are no food processors at Nino’s; every vegetable and all of the cheese is sliced or chopped by hand.
By the time the main course arrived I was already filling up, but as soon as our server placed my steak in front of me, I knew I would have no problem finishing it. As you know, I love a good slab of red meat, and this did not disappoint. It was a New York steak with a side of Linguine Alfredo, cooked perfectly medium rare, seared on the outside but deliciously pink and tender inside, and glazed with a simple sauce of white wine, a touch of Worcestershire, and Italian seasonings. The sauce was just enough to enhance the steak without getting in its way. Cliv opted for the Chicken Parmesan and Linguine, both topped with Arrabiata, the spicy variety of Nino’s homemade tomato sauce. Since spicy sauces and thinly sliced breaded meat are right up Cliv’s alley, he devoured his dish with his usual gusto. The pasta for Nino’s manicotti, lasagna, and cannelloni, as well as the pizza dough, are all homemade. I think I know what I’ll be trying the next time I come back.
When our forks finally took a rest and the commotion of the main course subsided, we finished everything off with some coffee and a couple of generous hunks of Spumoni ice cream. It was just the way to end a spectacular meal, a lively conversation, and a very welcoming experience at Nino’s. If you desire an authentic, complete Italian meal with homemade sauces and high quality ingredients, take a trip over to Nino’s and find out why it’s been there for over 50 years.