DINING OUT:
TONI'S 313 (12/04)

by Sue Brode

313 N. Geddes Street
Syracuse, New York
(315) 383-3360

Here’s a unique perk among Syracuse restaurants: Free limo transportation to and from the eatery for parties of six to ten guests! That’s only one of the many unique hallmarks of TONI’S 313, a new and impressive spot located on North Geddes Street, where the motto is always “casual dining with a fine dining experience.” That means come as you are, and arrive for a quick pizza if you’re in the mood, but be aware that classy dishes are also available in a pleasantly trendy and upscale location. Mike Canestrare named the restaurant after his sister Toni, who serves as hostess, while he assumes chef duties (assisted by Jim Monticelli) in the kitchen. Décor is perky and inviting, while the first rate food offers some special selections that you’d have trouble finding anywhere else.

Four of us visited on a recent Saturday evening and enjoyed the intimate sensation of the quiet dining room, even as others were enjoying La Dolce, the martini lounge upstairs. The selection of appetizers gave us some pause, as we attempted to decide which scrumptious items to try. We decided to share, and ordered Fried Calamari ($8.00), Italian meat tray, featuring salami, capicola, and provolone with olives and cherry peppers ($8.00), the artichoke cheese fondue ($8.00), and the bacon wrap scallops ($9.00). All were lovely, with a crunchy appeal for the calamari, a rich quality to each of the Italian deli meats, a tangy taste for the dip, and a sizzling tone to the platter of scallops and bacon.

My husband was, as always, thrilled to find steamed clams provincal ($8.00) also on the appetizer menu, and assured us that they were delicious — though he did not offer to share!

Other appetizers include shrimp cocktail, crab claw cocktail, stuffed cherry peppers with hot sausage and onion, Bruschetta, chicken medallions (lightly breaded chicken breast served with blue cheese, hot, bbq or honey mustard sauce), fried Mozzarella, and smoked gouda cheese fries, each available for between $6.00 and $9.00.

Salads can also be ordered, including house, Caesar, and antipasto, all between $5.00 and eleven dollars. The soup of the day is $4.00. Do note that the soup and salad will, if a diner so chooses, be included with the Entrée, which comes with any two of Toni’s homemade ‘sides.’ Other choices include mash potatoes, asparagus, green beans, mixed vegetable, or a bowl of pasta.

Among the entrees, chicken and steak are the most popular items. For the former, there’s Toni’s Italiano ($15), chicken breast served with roasted peppers, capicola, and provolone cheese; Marsala ($14), chicken breast smothered in fresh sliced mushrooms and a marsala sauce; and Francaise ($15), chicken in a lemon butter and wine sauce. The latter includes New York Strip ($16), a 12 oz. Steak cooked to order; Filet Caprese (queen’s cut for $18, king size for $23), a tenderloin served with fresh Mozzarella and thinly sliced tomatoes; and the chef’s cut ribeye (16), 12 oz fresh cut and grilled with mushrooms. This attracted me, always a beefeater, and I found that ultra high quality beef came cooked precisely to order, particularly tasty in the freshly prepared accouterments.

My son opted for pork Medallions ($15), a highly popular item that consists of two 6 oz chops served over a bed of sautéed spinach with plum sauce. A lover of pork, he waxed most enthusiastic about the dish, claiming that he’d never tasted anything quite like it.

Finally, there’s the grilled salmon ($14), a 9 oz filet served with capers and a blend of fresh tomatoes and basil. The fish is delicate and tasty. A variety of pasta dishes, which include house or Caesar salad, allow each individual diner to mix and match various meat and fish possibilities with the pasta and sauce of your choice. These range in price from $8 to $14 and run the gamut from plain pasta to meatballs, chicken parm, primavera (vegetable), steamed clams (one dozen), or shrimp and scallops. These can be served with linguine, penne, angel hair pasta or Rigatoni, then prepared with Vodka sauce, marinara, Bolognese (meat sauce), garlic wine, or Alfredo. My husband opted for the shrimp and scallops with linguine in garlic wine, and commented that it reminded him of authentic dishes we’d tried years ago in Italy.

For lighter fare, there are the wood fired oven baked pizzas, ranging in prize from $9 to $14. These include cheese pizza, garlic lovers with diced tomatoes and ricotta, shrimp pesto, spinach tomato with artichoke sauce and tomato, philly steak with peppers and onions, seafood pizza with shrimp and crab cheese sauce, Italian mix (capicola, salami, and pepperoni), Margarita (garlic with chopped basil and diced tomato), chicken pizza, and baked potato pizza with sour cream, bacon, light onions and cheddar cheese.

Desserts include various Italian pastry items, all exquisitely prepared and served with style.
Banquet services are available for groups of between twenty and 140 guests. Catering is also available for off property events. Happy hours are Thursday and Friday,and when S.U. basketball games are televised, appetizers are all at a two for one special price.

For dinner reservations or more info on banquets or that free limo ride to 313 N. Geddes St., call Jim at 383 – 3360. Please mention that you read about Toni’s in the Dining Out column of TABLE HOPPING.