It’s a rare gem to find a culinary family with such longevity in the business, but the father and son duo of Dino and Dean Philippis have restaurant success in their blood. They opened the acclaimed Piccolo restaurant of Huntington over 30 years ago; Dean was only 21 years of age.
Dino made a half-hearted attempt at retirement three years ago, and stepped away from the daily operation of Piccolo. But his overwhelming love for the business was too much to contain him, and he just recently opened Dino’s Joint in Melville. This casual, continental restaurant hideaway is a place all his own, with his markings on everything from food to flare.
Dean is now in the forefront of Piccolo, overseeing just about everything involved in the running of a restaurant. From hiring key people, consulting with chefs on menu selections, to promotions and marketing, he is the puppeteer behind the entire show. Though he was practically raised behind the scenes in restaurants, bussing tables and washing dishes at the ripe age of 14, Dean also embarked in some formal training, attaining a Bachelor of Professional Studies in Hotel and Restaurant Administration from New York Tech. The combination equals priceless experience and expertise.
Time and time again the Zagat folk have raved about Piccolo, giving it a 26 for their extraordinary food and 24 for their stellar service. Piccolo, which features new American-Italian cuisine, is at the top of their game, boasting an award-winning wine list (it was given the award of excellence for 5 years by Wine Spectator), superior staff and of course fabulous fare.
The dazzling décor exudes a stylish ambience; tables clad in clean white cloth, wall sconces illuminating a subtle golden glow, and just enough candlelight to add a sparkle to the room. Menu highlights include fresh mozzarella and tomato, poached pear salad, ricotta gnocchi ala pesto, tagliatelle alla Bolognese, and veal chop valdostano.
Their wine list encompasses an impressive 450 moderately priced, selections, many from California. If you choose to bring your own they have a $20 corkage fee.
The Philippis’ attention to detail was the driving force behind their good fortune, and their welcoming host and servers make you feel like you’ve stepped into a familiar place.
Dean branched out in 2003 and bought the breathtaking Mill Pond House, a scenic spot set on the Mill Pond in Centerport, with partner Tommy Abraham. The team shook up the place by adding a back patio and tiki bar, and renovating the entire interior.
This treasure is also adored by Zagat, who gives it mid-20 rankings for food, service and décor. They set the mood with fresh flowers, music, and amber candlelight, and top it off with a courteous staff and a succulent menu. Summer dining on the back terrace truly transports you to a remote exotic location, where you can relax and indulge in cool cocktails and samplings from the raw bar while you take in the captivating waterview. Indoors the scene is set with classic banquet tables and elegant seating, finished with simple and traditional nuances.
The eclectic menu offers sushi fans an assortment of maki rolls and sashimi. The culinary venue also covers all other land and sea, with pasta, steaks, seafood, and a spritz of Italian fare. Meat lovers can sink their teeth into one of their prime cuts, such as filet mignon, rib eye, porterhouse or sirloin. Those who prefer “fin fare” can present their palates with fresh Maine lobster, linguini with clams, shrimp scampi or filet of sole.
Dean and Tommy have collaborated once again and have unleashed a new venture, Table 9, a classically modern restaurant in East Hills. This one features “modern artwork, plush draperies, and an exhilarating menu.” With the Philippis touch it will no doubt enjoy culinary prosperity.
Watch in the future for a third generation of restaurateurs: James Dean, Dean’s son, is only 6 years old. Yet on his days off from school he’s alongside the family, peeling potatoes and keeping a watchful eye. “We need to break him in,” said Dino, the proud grandfather. “It’s good for him to learn.” Whether it’s in the genes or the upbringing, we’ll have to watch out for this one…
Comments