A Mano Osteria & Wine Bar has been created by Adam Lovett and Tom Schaudel to bring the feel and flavors of a true Tuscan osteria to the North Fork. aMano will showcase local growers, farmers, cheese and winemakers, marrying those ingredients with the tastes traditions of the Tuscan countryside. The casual appeal, the flavors of Italy, and a moderate price structure will appeal to a wide customer base insuring year round business. A Mano will feature local vineyards, Italian varietals from the U.S. and Italian wines, and will host wine dinners, seminars and special events. The kitchen will remain open until 11:00pm to establish a later dining crowd and attract a local restaurant "scene". aMano hopes to be on the cutting edge of a new, high quality, and affordable dining experience on the North fork.

Stay tuned for our upcoming events.

Stay tuned for our upcoming events.

OUR FRIENDS:

tomschaudel.com
cafecontinental.com
lovettdjs.com
coachmanlimo.com
waterscrestwinery.com
paumanok.com

THE NEW YORK TIMES - Ambience, and Food That Hits the Mark - FOR the second time in two years Tom Schaudel has created a winner on the North Fork. In 2006, the chef-restaurateur opened the elegant Jedediah’s in the beautifully restored Jedediah Hawkins Inn in Jamesport. A Mano, a more casual place that calls itself an osteria and wine bar, made its debut in Mattituck in mid-June.

A Mano, situated in a renovated old house on Main Road, is simple yet striking. It has an outdoor front terrace with jaunty bright-yellow market umbrellas and a cool, straightforward dining room. The latter has creamy yellow walls as well as a mirrored wall separated into squares by dark wood. Tables are black and bare, the chairs sturdy Mission style.

The service is super. Waitresses are North Fork-friendly professionals; busboys crumb the tables after every course and never let a water glass go below half-full.

Mr. Schaudel is known for his way with New American cooking and his handling of seafood. His menu at A Mano showcases a lot of seafood, but it has an Italian accent.

I loved everything I ate here. One night the list of specials contained three openers so appealing I found it hard to choose one. I settled on a salad of local corn paired with slabs of watermelon in a citrus vinaigrette: cool, light, the essence of summer. On a return visit, I sampled another of those specials, the best corn chowder I’ve ever had: fresh tasting, with kernels that exploded in the mouth, perfect seasoning and a flavor kick from pancetta and crab.

Other appetizer standouts were seared yellowfin tuna paired with a chunky caponata, a filler-free peeky-toe crab cake and a beet salad. The last demonstrates Mr. Schaudel’s use of local ingredients: yellow beets from Satur Farms in Cutchogue and goat cheese from Catapano Dairy Farm in Peconic.

Four seafood entrees hit the mark. Two were from the menu, two specials. The menu hits were grilled swordfish with an olive-tomato vinaigrette that made us sit up and take notice, and grilled diver scallops surrounding a creamy lemon-artichoke risotto. Equally fine were the specials: prosciutto-wrapped rare tuna over a mushroom risotto and two perfectly turned-out, crisp soft-shell crabs atop garlicky spinach.

Don’t overlook the pastas. The lasagna is a lightly packed amalgam of fresh-tasting tomato sauce, chunks of ground meat and creamy cheese. A special of penne amatriciana was excellent: a smoky-flavored, chunky sauce loaded with pancetta and onion.

I have only two criticisms of this restaurant. It is too loud at busy times. The other flaw, a minor one, is that the bread is inconsistent. One night we had wonderful, warm focaccia; a second time it was dry and hard from reheating.

Desserts are delightful. I adored the cheesecake with lemon curd and blueberries, made with sheep’s milk ricotta from Catapano Dairy Farm. Another seasonal treat was the warm peach crisp with creamy, homemade peach gelato. The old-fashioned butterscotch pudding with caramelized bananas and whipped cream will bring back memories of childhood. Chocolate lovers should not miss the Valrhona bittersweet chocolate terrine (a couple of slabs of richness) topped with vanilla-poached cherries.

And yes, there is il sacchetto di cioccolate, also known as the chocolate bag, Mr. Schaudel’s signature dessert. Who could resist this molded box of dark chocolate candy filled with a banana split? Who could resist A Mano?

EXCELLENT

THE SPACE Converted house with simple lines and appealing terrace. Not wheelchair accessible.

THE CROWD Casual; few children.

THE BAR A long wooden bar in its own room. The wine list, concentrating on Long Island and Italy, has 70 selections, $24 to $100. There are 16 wines by the glass, $7 to $14.

THE BILL Lunch entrees, $12 to $19. Dinner entrees, $17 to $30. American Express, Visa, MasterCard and Discover are accepted.

WHAT WE LIKE Corn salad, corn chowder, seared yellowfin tuna, peeky-toe crab cake, beet salad; lasagna, penne amatriciana, grilled swordfish, diver scallops, prosciutto-wrapped tuna, soft-shell crabs; all desserts.

IF YOU GO Lunch: 11:30 to 3:30 Saturday and Sunday. Dinner: 5 to 10 p.m. Sunday through Thursday, until 11 on Friday and Saturday. Reservations are taken weekdays but only for five or more on weekends.

Reviewed Aug. 24, 2008 - JOANNE STARKEY


Click HERE for our review in The New York Times.


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NEWSDAY - Restless restaurateur Tom Schaudel takes a leisurely passagiatta at A Mano. The latest recipe: uncomplicated food, easygoing wine, affordable prices - the osteria theme localized. This popular, sun-hued joint marks a style shift for the perpetual-motion, risk-taking, hands-on Schaudel. His current portfolio features cornerstone CoolFish in Syosset and three-star Jedediah's at the handsomely restored Jedediah Hawkins Inn in Jamesport. Over the years, Schaudel has juiced up local dining with sharp, contemporary spots, among them the departed Lemongrass in Roslyn, 107 Forest Ave. in Locust Valley and PassionFish in Woodbury. Time for a little break in the action.

THE BEST

Ricotta-stuffed, fried zucchini flowers deliver a delectable mouthful of the season. And the kitchen turns very homey with "slowly simmered meatballs" with ricotta in tomato-basil sauce. Satur Farm beets star in the roasted golden-beet salad, accented with slowly roasted fennel and Catapano Farm goat cheese. It's equaled by a refreshing salad of watermelon and roasted corn. Airy, house-made ricotta gnocchi with corn, fava beans, tomatoes and mushrooms allow the frill of white truffle oil. The house lasagna kicks in with sausage spiciness, less heft and is worth sampling - but be warned: They don't do half-portions. Local flounder gets a professional saute, with capers and concentrated "8 hour tomatoes." Berkshire Farms pork tenderloin: boosted by a pancetta-and white-bean ragu. Nutty Sardinian cheese drizzled with honey and paired with ripe figs is a molto finale. The obligatory dessert for Schaudel vets, the "chocolate bag" of ice cream and excess, arrives as il sacchetto di cioccolato. It's still fun. The bittersweet chocolate terrine comes close.

THE REST

Standard, seared yellowfin tuna despite a scoop of caponata; dull crab cake, even with a tonnato touch; over-orchestrated pasta carbonara; pasty risotto undermining grilled diver scallops; limp peach crostata, so-so cheesecake; so-what butterscotch-banana pudding.

THE BOTTOM LINE

A good summer vacation.

Reviewed by Peter M. Gianotti, 7/31/08.

Hours
Dinner every day, starting at 5 p.m. Lunch, Wednesday to Sunday, 11:30 a.m. to 3 p.m. Reservations recommended weekdays, necessary weekends.

Website
www.amanorestaurant.com

Menu
www.amanorestaurant.com

Ambience
Very good

Major Credit Cards Accepted
Major credit cards, except Discover.

Price Range
Expensive ($25-$50)

Reservations
Recommended, Required

Service
Very good

Wheelchair Access
Steps at entrance.

Click HERE for our review in Newsday.

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DAN'S PAPERS - There's a new flavor on the North Fork. Located in Mattituck, aMano is the newest addition to the North Fork's eclectic restaurant scene. aMano, meaning "by hand" in Italian, is the motto behind the business. The "by hand" touch can be seen and felt in every aspect of the restaurant from the hostess to the owners.

This Italian bistro is latest brainchild of chef-restaurateur Tom Schaudel of Jedediah's in Jamesport and Coolfish in Syosset, and his partner Adam Lovett. Lovett is the general manager. With more than a decade of restaurant experience in the Hamptons at Passion Fish and in Manhattan at Vespa, Lovett said it was time to try his hand on the North Fork, "The town has really changed, and they're ready for us."

The restaurant is located in the space formerly occupied by the "Red Door" on Main Road in Mattituck. The new renovations to the restaurant have really opened the space up. New lighting makes for brighter more comfortable dining, but it still sets an elegant and upscale tone. The eatery seats 60 people inside. And the newly remodeled outdoor stone patio offers dining for 28.

The fairly priced cuisine features locally grown fresh produce, and some of the finer crafted wines from both the North and South Forks. Locally caught fish also make up a large part of the menu. "There is a seasonality out here you need to consider during the year, we're going to concentrate on Long Island's products," said chef Schaudel. To me the ingredients used to make the cuisine can really make or break a meal. Schaudel's delectable dishes blend fresh dairy from Catapano Farms in Peconic and Mecox Bay dairy in Bridgehampton, with local vegetables, Long Island Duck, and local flounder.

The portions are generous, but not overwhelming. One of the most memorable dishes on the menu is an appetizer, the BBQ smoked Octopus served with Ceci salad and lobster oil. The dish is a flavor explosion and a real eye catcher. I've never seen it served quite like this before. The menu also boasts unique deserts such as Reggiano Custard with figs and black truffle honey. "Forget about the Old Homestead in Manhattan, we have a new favorite in Mattituck," is what a stuffed Luciano Schiff of Manhattan said about his dining experience. Kyla Primiano of Mattituck said she's going to try and come back as often as possible, "it exceeds expectations, it was terrific."

On the wine list you'll find reds, white's and rose from only two regions, Long Island and Italy. Along with varietals from Borghese, Martha Clara, Shinn, Paumanok, Osprey, and Jamesport you'll find a private signature chardonnay with the aMano label. The extensive local list also includes the critically acclaimed Chenin Blanc from Paumanak, which happens to be a personal favorite of mine.

Unlike the "Red Door," aMano will be open for lunches. They also plan to serve a late night light fare menu. They are trying to give the area's restaurant staff a place to grab good food and wine after they're shifts. "We want to focus on the people who really appreciate food and wine," Levett said. The late night menu will feature gourmet pies from a Wood Oven Pizza stove. Waiter Eric Muller summers in Mattituck. Eric says "It's nice to have a place for restaurant people to go and just hang out when we get off."

One of the topics of conversation among the knowledgeable and outgoing staff was who's handprint graces the menu and the sign outside. If you want to know you'll have to stop by, but come hungry!

Reviewed by Henry J. Salmaggi

Click HERE for our review in Dan's Papers

WINES BY THE GLASS:

Whites
2007 Montasolo Pinot Grigio (Veneto)
2006 Vernaccia di San Gimignano, Palagetto (San Gimignano)
2007 a Mano Chardonnay (North Fork)
2007 Borghese Sauvignon Blanc (North Fork)
2007 Tom Schaudel's "Reserve" Chardonnay
2005 Soave, Amano (Veneto)
2007 Martha Clara 5-0 (North Fork)


Reds
2004 Chianti Colli Senesi, Palagetto (Tuscany)
NV Lieb Family Cellars Bridge Lane Cabernet Franc (North Fork)
2005 Montepulciano D’abruzzo, Pietra Majella (Marche)
2004 Martha Clara Merlot (North Fork)
NV Passion Fish Merlot (North Fork)
2004 Primitivo, Amano (Puglia)
2006 Channing Daughters Rosso Fresco (Bridgehampton)


Sparkling
NV Prosecco, Carpene Malvolti 187ml
NV Martha Clara Brut (North Fork)


Rosé
NV Croteaux Merlot Rosé (North Fork)

WHITE WINES BY THE BOTTLE:

Long Island

01 - 2007 a Mano Chardonnay (North Fork)
04 - 2005 Macari Chardonnay (North Fork)
17 - 2007 Paumanok Festival Chardonnay (North Fork)
25 - 2007 Martha Clara 5-0 (North Fork)
09 - 2007 Osprey’s Dominion Gewurztraminer (North Fork)
02 - 2006 Borghese Chardonnay (North Fork)
03 - 2007 Shinn Estate Chardonnay (North Fork)
18 - 2005 Lenz "Gold Label" Chardonnay (North Fork)
19 - 2005 Paumanok Chardonnay (North Fork)
05 - 2006 Tom Schaudel “Reserve” Chardonnay (North Fork)
14 - 2007 Borghese Sauvignon Blanc (North Fork)
10 - 2007 Paumanok Dry Riesling (North Fork)
13 - 2006 Lieb Family Cellars Pinot Blanc (North Fork)
13 - 2007 Macari Sauvignon Blanc (North Fork)
06 - 2006 Channing Daughters Tocai Fruilano (Bridgehampton)
08 - 2007 Jamesport Sauvignon Blanc (North Fork)
11 - 2007 Paumanok Chenin Blanc (North Fork)
21 - 2007 Water's Crest "Campania Bianco" (North Fork)
12 - 2006 Channing Daughters Vino Bianco (Bridgehampton)


Italy
26 - 2007 Orvieto, Palazone (Umbria)
28 - 2007 Frascati Superiore, "Massarosa" (Lazio)
41 - 2007 Pinot Grigio, Montasolo (Veneto)
31 - 2006 Pinot Grigio, Villa Chopris (Grave)
32 - 2006 Grillo/Inzolia “Feotto,” Feotto della Jato (Sicily)
33 - 2006 Verdicchio, Casalfameto (Marche)
27 - 2007 Falanghina, Taburno (Campania)
42 - 2007 Gavi di Gavi, Ernesto Picollo (Piedmonte)
43 - 2007 Pinot Grigo, St Michael Eppan (Alto Adige)
22 - 2007 Pinot Grigio, "San Angelo," Banfi (Tuscany)
34 - 2005 Pinot Bianco, "Gironia," Colloredo (Molise)
35 - 2006 Tocai Friulano, Livon (Friuli)
40 - 2006 Vernaccia di San Gimignano, Palagetto (San Gimignano)
45 - 2007 Cortese di Gavi, Michele Chiarlo (Piedmonte)
36 - 2007 Gavi, La Battistina (Piedmont)
23 - 2006 Soave Classico, "Monteforte," Santi (Veneto)
37 - 2007 Pinot Bianco, “Plotzner,” St. Paul’s (Aldo Adige)
44 - 2006 Sauvignon Blanc, Ronco Cero, Venica (Collio)
24 - 2006 Pinot Grigio, Ronco dei Tassi (Collio)
38 - 2005 Greco di Tufo, “Pietra Rosa,” Di Prisco (Campagna)
39 - 2007 Zuani chard, sauvignon, tocai, pinot grigio (Collio)

ROSE WINES BY THE BOTTLE:

Long Island

16 - 2007 Osprey’s Dominion Vin Gris (North Fork)
63 - NV Croteaux Merlot Rosé (North Fork)
Italy

62 - 2007 Chiaretto Classico, Rizzardi (Veneto)
64 - NV Lambrusco Rosé, Lini (Emilia-Romana)

SPARKLING WINES BY THE BOTTLE:

Long Island

81 - NV Martha Clara Brut (North Fork)
82 - NV Lieb Family Cellars Blanc de Blanc
83 - 2001 Lenz Cuvee (North Fork)

RED WINES BY THE BOTTLE:

Long Island

146 - 2004 Martha Clara Merlot (North Fork)
135 - 2006 Channing Daughters Rosso Fresco (Bridgehampton)
137 - NV Pindar Pythagoras (North Fork)
144 - 2002 Pelligrini Merlot (North Fork)
126 - NV Lieb Bridge Lane Cabernet Franc (North Fork)
136 - 2004 Pindar Cabernet Sauvignon (North Fork)
101 - 2004 Paumanok Merlot (North Fork)
102 - 2003 Macari Merlot (North Fork)
103 - 2005 Shinn Estate Merlot (North Fork)
106 - 2005 Jamesport Pinot Noir (North Fork)
138 - 2005 Water's Crest Cabernet Franc (North Fork)
104 - 2003 Macari Cabernet Franc (North Fork)
107 - 2005 Shinn Estate “Wild Boar Doe” Meritage (North Fork)
105 - 2004 Coolfish Cabernet Franc "Tom's Private Label" (North Fork)
108 - 2004 Paumanok “Assemblage” Meritage (North Fork)
139 - 2005 Water's Crest "Campania Rosso" (North Fork)
Italy

133 - 2006 Barbera Le Orme, Michele Chiarlo (Piedmonte)
109 - 2006 Valpolicella Classico, Corte Rugolin (Veneto)
123 - 2005 Montepulciano D'abruzzo, Pietra Majella (Marche)
129 - 2006 Valpolicella Classico, Buglioni (Veneto)
149 - 2007 Maté, Sottimano Brachetto (Piedmont)
143 - 2004 Salviano, Turlo Sangiovese, Cab Sauv, Merlot(Umbria)
142 - 2006 Negroamaro "Maru," Castello Monaci (Salento)
127 - 2006 Rosso Toscana, "Tutto Bene," Angelini (Tuscany)
117 - 2004 Montepulciano D'abruzzo, Masciarelli (Marche)
124 - 2005 Chianti Colli Senesi, Palagetto (Tuscany)
125 - 2006 Rosso Piceno "Fausto," Fausti (Marche)
140 - 2006 Nero D'Avola, Tenuta Rapitalá (Sicily)
110 - 2006 Barbera d’ Alba, Carlo Giacosa (Piedmonte)
141 - 2007 Scelto Classico, Castel Sallegg (Alto Adige)
128 - 2004 Chianti Classico, San Leonino, Angelini (Tuscany)
111 - 2004 Chianti Classico, Borgo Salcentino (Tuscany)
112 - 2004 Montefalco Rosso, Fongoli (Umbria)
114 - 2004 Tintilla, D'Uva Angelo (Molise)
113 - 2003 Barbaresco, Piazzo (Piedmont)
116 - 2003 Refosco, Livon (Friuli)
115 - 2004 Rosso di Montalcino, Fastelli (Tuscany)
118 - 2001 Boranico, Serenelli Montepulciano, Merlot (Marche)
119 - 2005 Vespro, Fausti Montepulciano, Syrah (Marche)
Reserve List

47 - 2005 Riesling, "Herrenweg de Turckheim," Domaine Zind-Humbrecht (Alsace)
46 - 2006 Gewurtraminer “Kolbenhof,” J. Hofstatter (AltoAdige)
48 - 2006 Paul Pernot "Bâtard-Montrachet" Grand Cru (Burgundy)
160 - 2006 Barrel 27 “Zotovich” Pinot Noir (Santa Rita Hills)
120 - 2003 Amarone Classico, Coati (Veneto)
121 - 2003 Col de Rey, Laimberg (Aldo Adige) Lagrein, P. Verdot, Tannat
122 - 2000 Barolo “Adelaide,” Cascina (Piedmont)
158 - 2003 Barolo, "Vigneti Brunate," Borgogno Francesco (Piedmont)
131 - 2001 Brunello di Montalcino, Val di Suga (Tuscany)
150 - 2004 Cakebread Cabernet Sauvignon (Napa)
148 - 2001 Lenz “Old Vines” Merlot (North Fork)
147 - 2001 Lenz “Old Vines” Cabernet Sauvignon (North Fork)
159 - 2006 Tantara “Bien Nacido Vineyard” Pinot Noir (Santa Maria Valley)
154 - 2003 Cabreo, Il Borgo (Tuscany) Sangiovese-Cabernet
161 - 2004 Pierfrancesco, Podere Terreno (Tuscany) Sangiovese-Cabernet
152 - 2003 Brunello di Montalcino, Castello Banfi (Tuscany)
151 - 2003 “Summus” Super Tuscan, Castello Banfi (Tuscany) Sangiovese-Cab Sauv-Syrah
155 - 2006 “Guidalberto,” Tenuta San Guido (Tuscany)
156 - 2002 “Piastaia,” Michele Satta (Tuscany) Merlot-Sangiovese-Cabernet-Syrah
157 - 2001 “Cavaliere,” Michele Satta (Tuscany) 100% Sangiovese
163 - 2005 Gaja, Barbaresco (Piedmont)
164 - 2005 “Sassicaia,” Tenuta San Guido (Tuscany)