passed away in 2016, the building was sold
to a new landlord and the environment just
didn’t feel the same for the brothers.
It was time to begin searching for a new
place to call home. The brothers knew they
wanted to stay in Astoria, but they weren’t
sure where. It was a conversation over lunch
at Sac’s between Domenico’s wife and an
employee from Kaufman that got the ball
rolling toward the new spot.
“The Kaufman employee made a
comment on how consistently good Sac’s
has been,” Domenico said. “And my wife
said, ‘Well, I hope you enjoy it, because
it might be your last meal here.'” Shortly
after, the Sacramone brothers began
conversations with Kaufman Studios
regarding plans to take over George’s.
The old location was significant to
the brothers as it was so close to their
childhood home, but the new spot has
its perks, too: “We’re in the middle of
this area that Kaufman Arts have built and
we can expand with our older customers
as well as the newer ones,” Domenico
said. “I really feel we’re in the middle of a
developing hub on 35th Avenue and we’re
really happy this became a new home.”
The location may be new, but the
signature ingredients that Sac’s is known
16 NOVEMBER 2 0 1 9
for have remained the same. Sac’s menu
is full of high-end, quality ingredients
and packed with family heritage — after
all, the brothers learned everything
they know about great food from their
mother’s recipes.
“It’s always been farm to table; we just
didn’t know how to promote it in the past,”
Domenico said. “My parents used to grow the
spices when we were growing up, and then
we made an affiliation with a neighborhood
farm in Pennsylvania called Heckman
Orchards and we get everything from them.”
With carefully made dishes and top
ingredients, it’s difficult for customers to pick
a favorite dish; customers love their pizza,
but patrons should definitely not skip out on
their homemade pastas, like their ravioli and
manicotti, as well as their gnocchi made in a
delightfully fresh and delicious four-cheese
sauce. The chicken Napolitano, made with
mozzarella and eggplant in a white wine
sauce, is also popular. At a place like Sac’s,
every dish is worth a try and it's easy to see
and taste the intricate care placed in the
creation of each dish.
“The one thing we’re most proud of is
that people who have been coming to us
for 30 years say what they love most is that
what they had 30 years ago still tastes the
same today,” Domenico said, “and I think
that’s the highest compliment we can get.”
FOOD + DRINK