Puglias Italian Steakhouse, Seaford

Way back in 1919, an Italian immigrant by the name of Gregorio Garofalo from the Puglia region. He quickly opened up a restaurant and earned a loyal following for his regional specialties including capuzello (sheep's head) and pasta fagiole. Three generations later, his family builds off his family recipes at Puglia's Italian Steakhouse. Here, the chefs recreate Garofalo's recipes, full of Italian specialties including beef short rib ragu, linguini and clams, or the veal rollatini, which is stuffed with prosciutto and topped with a cremini mushroom sauce.