OCTOBER 2015 | BOROMAG.COM | 47 e The seating capacity has exploded from 55 seats to nearly 120, including an audiovisual equipped space designated for private parties and events. While many favorites remain untouched, a few loving additions have been added to a menu that has become known as one of the most diverse and affordable in the whole city. Linguine is tossed in a cilantro cream sauce with a duo of mozzarella-stuffed meatballs. The Berkshire Pork Porterhouse arrives accompanied with a mushroomand crab-stuffed, twice-baked potato. A glistening rack of slow-cooked Berkshire baby back ribs topped with a haystack of fried shoestring shallots will make you drool at its very sight. Even small bites are stronger than ever, with the fried ravioli now being joined with such surefire hits as the cast iron skillet of tequila-braised meatballs, a killer truffle mac ‘n’ cheese loaded with wild mushrooms and orrechiette, or an appetizer portion of those tasty honey cider BBQ ribs. Owned and run by a tremendous team of brothers, Christ and Gus Karalekas, Sanfords has always boasted one of the most impressive selections of wine around. But now the cast of more than 350 varieties of wine is joined by nearly 300 varieties of scotches and single malts—creating one of the most prolific collections in all of Queens. A lovingly edited cocktail list focuses on vintage recipes of classic drinks, such as a New York sour mixed with egg whites. (continued on page 48) Tequila Braised Meatballs Berkshire Pork Baby Back Ribs
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