Secrets of the Chefs
The Peronis Do It Their Way at Annie's Café

– By Janice Llanes Fabry –

Home to a few eateries long gone, 235 Harrison Avenue was transformed into a new American continental restaurant last October, and Annie's Cafe is here to stay. The casual neighborhood restaurant makes diners feel right at home.

No strangers to Harrison, owners Brian and Annie Peroni were the proprietors of Silver Spoon Cafe on Halstead Avenue as newlyweds more than two decades ago. They know their clientele and they know good home cooking that focuses on consistency.

“I have a passion for cooking and I use good ingredients,” said Brian. He learned the ropes from Willy Moynihan, the chef at Silver Spoon, and has been at the stove ever since. He also runs outdoor dining at Beach Point Club in Mamaroneck, but come dinnertime, he's at Annie's kitchen.

“Annie and I are both always here,” said Brian. “We're adamant about how a dish looks or how a drink is made.” The restaurant's namesake, Annie oversees the front of the house. Both big Sinatra fans, photos of the late crooner decorate the walls and his tunes reverberate from the jukebox.

To spread the word that they're back in town, the couple offers “5 at 5” on Tuesdays, Wednesdays and Thursdays. Patrons may enjoy house wines, martini specials and bar bites for only $5, from 5 to 6:30 p.m. A few favorites are buffalo bites, Santa Fe wontons, mini steak sandwiches and eggplant napoleon. This signature appetizer consists of breaded eggplant layered with roasted red peppers and fresh mozzarella drizzled with truffle oil and balsamic glaze.

Two popular entrees patrons often end up staying for are chicken Anna Maria, sautéed chicken and shrimp topped with prosciutto, and Norwegian salmon, grilled and served over couscous with grilled vegetables.

The Peronis know that their customers expect “a good quality meal,” so they're pretty confident that if they can make it here, they'll make it anywhere.

Annie's Café
235 Harrison Ave., Harrison
630-0762

Open for dinner Tuesday through Thursday, 5 - 9:30 p.m., and Friday and Saturday from 5 to 11 p.m.

Shrimp Jilly
(Named after Frank Sinatra's bodyguard, Jilly Rizzo.)

Ingredients

6 large shrimp, cleaned and deveined
2 garlic cloves
1⁄2 roasted red pepper
3 T. olive oil
1 T. butter
1/8 cup seasoned flour with salt and pepper
1 t. cooked and diced pancetta (Italian bacon)
1 t. white wine
1⁄2 t. fresh lemon juice
1⁄4 t. chopped fresh parsley

Sautee shrimp in olive oil and butter. Cook for approximately two minutes. Turn shrimp over and add garlic. Saute until garlic starts to turn golden brown and remove from flame.

Add roasted pepper, pancetta, white wine and lemon juice. Put back on flame for approximately 30 seconds. Take off and add fresh parsley.

Serve over linguine or rice pilaf.