Secrets of the Chefs
The Patriarch Behind Alba’s Ristorante

– By Janice Llanes Fabry –

Ever since chef/owner Ray Alba opened Alba’s Ristorante in Port Chester fifteen years ago, he has spent practically every waking hour at 400 North Main Street. “Our food and our service are consistent because I’m here all the time and it’s a family-run business,” said Alba, whose brother Sammy is the manager and whose nephews and sons serve guests in a traditional, comfortable setting.

Having cooked in eateries all over Europe, Alba’s entry into kitchens here began immediately upon his arrival in the United States in 1985. He worked in a couple of restaurants in Little Italy, Angelo’s on Mulberry Street among them, before moving up to Westchester.

“I thought Port Chester was convenient and easy for people as far as parking. We’ve always depended on a loyal clientele from Greenwich, Rye, Rye Brook, Harrison, Long Island and Manhattan,” said Alba, a resident of Rye Brook. “The people who don’t think there is this kind of restaurant in Port Chester are always pleasantly surprised.”

The chef explained that patrons are hard pressed to find his dishes elsewhere. Some singular selections include escargot with polenta, grilled eggplant stuffed with prosciutto, and veal scallopine topped with crabmeat, asparagus and fontina cheese in a cognac sauce.

The menu is chockful of northern Italian cuisine specialties. “I use the freshest herbs and the best quality. Northern cuisine is light and healthy, without the use of many sauces, it’s basically olive oil and garlic.” Alba prefers simplicity when it comes to his daily fish specials too. As a matter of fact, much to the delight of customers, a whole branzino is cooked tableside, as is the spaghetti carbonara.

Confident in the “repeat business we get all the time” and amenable to the influx of restaurants in the area, Alba said, “The more restaurants, the more choices people have because every restaurant is different. Competition is healthy.”

Alba’s seats 164 and has a spacious separate bar area, as well as a private dining room. Reservations are recommended on the weekends and a take-out menu is available. Call 937-2236 or log on to www.albasrestaurant.com. Orders can be faxed to 937-2271.

Hours:
Monday – Friday: lunch: 12 – 3 p.m.; dinner: 5:30 – 10:30 p.m.
Saturday: dinner only 5:30 – 11 p.m.
Open on Sundays only for private parties, from 50 – 160 guests
Roasted Veal Chop with Porcini Mushrooms
Serves 2.

Two 2-inch thick veal chops
2 ½ oz. dried porcini mushrooms
2 T. vegetable oil
3 T. unsalted butter
2 garlic cloves, smashed
2 thyme sprigs
2 T chopped shallot
4 T. cognac
1 1/3 c. of cream
A pinch of chopped chives
A pinch of chopped tarragon

Preheat oven to 450 degrees.
Boil mushrooms in three cups water for 2 – 3 minutes.
Heat vegetable oil in a pan over the stove and brown the veal chops on both sides. Add the rest of the ingredients in the pan, stir and sauté.
Finish cooking the chops by baking them with all the ingredients in a baking pan for 15 minutes.