WHAT A SATURDAY NIGHT!

Well, we all know Saturday night's alright for fighting, but this Saturday night was alright for dining. The summer made a pleasant comeback, leaving the humidity and clouds behind, making it a perfect night for strolling the streets of Red Bank and stopping by Gaetano's for dinner.

Town was jumping and the restaurant was packed to the brim with large reservations of friends from out of town, regulars making their weekend visit, and first timers eager to eat at Gaetano's. A steady stream of walk-ins also lined Wallace Street waiting to join us.

You would have thought we were selling I-phones for $10!

But instead, Dago and the boys were serving up our 22 oz. Pork Chop, House Made Sweet Pea Fettucinni with Rock Shrimp, and Pistachio Encrusted Salmon. To start, a lot of people went for our Homemde Ravioli, Fresh Mozzerella and Mission Figs with Prosciutto de Parma. For dessert, people were diving on the Vesuvius Cake, and couples were sharing our Homemade Zabaglione, and Peanut Butter Cup Ice Cream Pie.

We appreciate the feedback about some of our new Gaetano's specialties, and we want to continue to hear from you. We hope you'll to stop by the blog and let us know what you think.

And while you're hear, help yourself to our recipes, check out our slide shows and keep an eye out for Gaetano's specials and promotions. Enjoy yourself, search for articles about your favorite wines, vote on our polls and take advantage of the overall Gaetano's experience.

We hope to see your face in our place real soon!

THE WEEKEND IS HERE!

Where did August go?

It's a dreary, rainy, October-like night in Red Bank, but that didn't keep people away from grabbing dinner at Gaetano's. Chef Dago has a new homemade pasta which is catching people's eyes and pleasing their bellies. Check out the homemade sweetpea fettucinni and some of the other specials ready to go this weekend.

Gaetano's also wants to congratulate Mary Ellen and Michael who are getting married in Red Bank tomorrow afternoon. They spent a nice quiet pre-wedding evening with us here at the restaurant and we wish them all the best tomorrow. By the way, the bride-to-be is in the pink and the lucky groom is the guy sitting across the table from her.

All the best guys!

The kitchen's open, the dining room is set.

We're ready for ya!

We hope to see you at Gaetano's this weekend.




CHECK OUT SOME OF DAGO'S WEEKEND SPECIALS BELOW!

WEEKEND FAVORITES!

GAETANO'S ALL ACCESS!!

FRESH MOZZARELLA SALAD

Impress guests with this easy to make appetizer!

-2 lbs. fresh mozzarella
-4 beefsteak tomatoes
-Half pound roasted red peppers
-6 basil leaves torn
-Extra Virgin Olive Oil
-Balsamic Reduction
-Oregano Flakes

Slice mozzarella and tomato in circular pieces and alternate them around the platter.
Place roasted red peppers in middle of the plate.
Sprinkle torn basil on top of mozzarella and tomato.
Drizzle with extra virgin olive oil and balsamic reduction.
Sprinkle oregano flakes

Enjoy!

Recommended Wine: Take your pick!

GARDEN STUFFED EGGPLANT

1 Medium Eggplant Cut in Half Legnthwise
1 Medium Zucchini Diced in 1/4 Inch Pieces
2 Beef Steak Tomatoes Seeded and Diced
3 Cloves Garlic Thinly Diced
1 Cup Italian Bread Crumbs
1/2 Cup Shredded Mozzarella
6-8 Basil Leaves Torn
1 Tbsp. Balsamic Vinegar
3 Tbsp. Olive Oil
Pinch of Salt and Pepper

Preheat oven to 350
Hollow out eggplant then dice insides
Brush eggplant with 1 tbsp olive, sprinkle with salt and pepper
Bake in oven for 8-10 minutes, or until eggplant is tender
Meanwhile, coat large sautee pan with 2 tbsp olive oil
Sautee garlic until lightly brown, then add zucchini, tomato, eggplant and sautee 3-5 minutes.
Add bread crumbs and balsamic and mix until thickens
Stuff eggplant halves with filling and sprinkle with fresh mozzarella
Bake for 5-7 minutes, or until cheese melts
Finish with fresh basil

Enjoy!!

Recommended Wine: Sangiovese