5 and patrons can also choose to order a lunch or dinner prix-fixe for $25 and $28, respectively. The lunch menu contains an array of salad, sandwich, pasta, meat, fish and pizza options. Andriani also added a cluster of dry-aged steaks titled The Butcher’s Block on the menu, which he says veers away from the more traditional offerings at an Italian restaurant. Filet mignon, veal chop with mushroom au jus and Tomahawk ribsteak with charred peppers and rosemary range from $37 to $52. All of the bread and pasta is handmade at the restaurant and Andriani makes anywhere from three to six types of bread every day. From dinner rolls to brick-oven bread, the chef said the bread service is a big focal point at the restaurant. The menu will change every two and a half to three and a half Photos courtesy of Oro Restaurant months to incorporate seasonal ingredients, and the restaurant will eventually organize wine and cocktail party dinners. The chef will also add daily specials. At 5,100 square feet, the space is large enough to host private events. A 25-seat bar serves a large wine menu and cocktails such as the Moscow Blue with vodka, Lillet Blanc, lime juice, simple syrup, ginger beer and muddled blueberries and the Oro Mojito with rum, Demerara SS, lime juice, soda water and muddled cucumber and mint. “Oro is definitely different than anything else in this area,” Andriani said. “There is nothing in Long Island City compared to this size.” The restaurant is open on Mondays through Wednesdays from 11:30 a.m. to 10 p.m., Thursdays from 11:30 a.m. to 11 p.m., Friday from 11:30 a.m. to 11 p.m. with the bar closing at 2:30 a.m., and Saturdays from 4:30 p.m. to 11 p.m. The bar closes at 2:30 a.m. that day. On Sundays, Oro will only be open for private events. Chef Scott Andriani MANGIAMO!
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