Eyewitness News reporter Lauren Glassberg visited the Monroe, NY restaurant and spoke to owners Tony and Alex Raja.  Tony and Alex explained to Ms. Glassberg that the food served at La Vera Cucina (which translates to "The Real Kitchen") is Real Italian and customers who were interviewed seemed to agree.  One customer commented "It's a great family place, the food is phenomenal...they're so nice, you're treated like you're going to your grandmother's house."

Tony personally goes to the market two times per week to select on the freshest meats and fish.  "Our goal is to stay on top of our cuisine" quotes Tony.  Customer service is the top priority at La Vera Cucina.  "If something is not on the menu and a customer requests it and we have it, we will be glad to make it.  Our responsibility is to please the customer" says Alex.  "When you see a customer leave very happy it makes me very proud"  adds Tony.

Several meals including the featured Salmon La Vera Cucina were provided to the Eyewitness News broadcasters who sampled the meals during the newscast.

See the ABC Eyewitness News Neighborhood Eats article.

The Dish: La Vera Cucina - 'The True Cuisine'
                                           from the TIMES HERALD-RECORD

Take the Monroe exit off Route 17, go south on Route 208 and make a left onto Route 17M. OK so far?

Next make a right at the Eckerd — no, not the big Eckerd sign for the shopping center, but the small Eckerd in town. Now you're in a suspiciously suburban area, odd since we're looking for a restaurant. But about a half- mile up the hill is a sign pointing us to make another right and, lo and behold, we finally arrive at La Vera Cucina. Whew!

If location is everything, then this restaurant has issues, tucked away as it is in this suburban neighborhood. But we're here late one Sunday afternoon, a traditional time for Italian families to gather and dine, and the place is already half-full. This may not be an ideal location in the commercial sense, but its unusual location makes it somewhat attractive — a destination restaurant that you have to seek out to find. I, for that matter, wouldn't have found it at all unless a reader had recommended it.

But this restaurant is definitely worth finding, especially considering the fine old house it occupies. The large porch is typical of buildings of this era, and inside is a small reception room with a fireplace and small counter to check in.

The main dining room, through two glass doors, is absolutely regal. There are pale yellow walls, lots of dark oak, including the wainscoting on the walls and panels on the ceiling. Round white columns add elegance, and windows are swathed in layers of drapes. Beautiful chandeliers hang from the ceiling, and on the walls are gorgeous paintings. Chairs are large, padded and comfortable, and tables are set with rich white linen. Just sitting in the room is a delight; it's both formal and luxurious. There is also another room inside with a gorgeous old-fashioned bar and additional seating.

The menus, which arrive with warm bread and tasty garlic olive oil, is enormous in both size and scope; six pages of appetizers, pastas, seafood, chicken, veal, steaks and house specialties. Reflecting the family-friendly attitude here, there's also a nice children's menu. The wine list is an interesting compilation of Italian and American wines with a few Australian selections thrown into the mix. It is also overpriced. With our late lunch, we drink glasses of La Francesca Pinot Grigio ($6), a nice crisp wine that's perfect for lighter foods.

Our first appetizer is the voluptuous Seafood Royale ($7.95). A plate holds a puff pastry square filled with shrimp, scallops and lobster and surrounded by a light pink tomato cream sauce. The rich shellfish filling is hard not to like and, along with the puff pastry and flavorful sauce, this is an appetizer that can't miss.

I choose a more traditional selection, Cold Antipasto ($8.95). A large rectangular platter holds sweet and spicy pepperoncini peppers, black olives, long ribbons of good Prosciutto, creamy, fresh mozzarella topped with sweet roasted red pepper and triangles of mild provolone folded around zesty slices of salami. All the ingredients are first-rate, and the large portion would be an ideal antipasto course for two.

House salads are fine, if predictable: romaine, red onion, cucumber and tomato with a very good balsamic vinaigrette.

Entrees are impressive in both execution and presentation. My guest samples a French-inspired dish from the menu, Filet Mignon Bourguignonne ($22.95). A very large filet arrives, wide rather than thick, topped with sautéed scallions and tomatoes in a red wine and butter sauce. The meat is very tender, and the sauce adds lots of rich, buttery touches. Alongside are a small square of earthy and satisfying baked polenta and a vegetable mix of broccoli, cauliflower and carrots.

We also try one of the evening's specials, Chicken Breast Stuffed With Spinach, Goat Cheese and Lobster With a Tarragon Cream Sauce ($19.95). This most impressive presentation consists of the chicken breast pounded thin, stuffed and formed into a large tube. The tube is then cut on the bias, and both halves are presented standing up on the plate braced by very good mashed potatoes, an architectural wonder. As for the flavor, this is another example of more is more. But the goat cheese and spinach overwhelm whatever lobster there is in the mix, and the chicken is overcooked and a bit dry — good, but not great.

There is an enormous dessert selection presented table-side for inspection. Incredibly, they're all made in-house and are all beautiful. We choose a most decadent confection called a Vizuvio Cake ($4.95). It is a triple-ingredient, double-layered cake that features a light chocolate mousse on the bottom, with a dense, almost bitter, chocolate mousse behind it. The top half consists of two layers of chocolate cake surrounding yet another layer of chocolate mousse. Whoever said that everything should be done in moderation had it wrong. Here, excess rules.

It's the first night on the job for our waitress, so, naturally, one of her first customers is a restaurant writer. She must have bad karma. But, actually, she doesn't. She's honest, smiley and caring and does her best as the room fills up with more customers. Luckily, more service staff arrives just in time to save her from the chaos, and our evening goes along nicely.

Dinner comes to $77.75 with two glasses of wine, tea and an espresso.

La Vera Cucina, or "The True Cuisine," is only a little more than a year old and already has attracted a loyal clientele. The owners, brothers Tony and Alex Raja, have a good thing going here. The building and room are beautiful, ornate and luxurious. The food here suits the room, also ornate, but with interesting combinations and presentations. The kitchen has an opulent style that works most of the time. The service team is dedicated and focused, and prices are fairly reasonable considering the cuisine. La Vera Cucina is a new and welcome restaurant in Monroe worth seeking out.

Restaurant critic Bill Guilfoyle has more than 25 years experience in the restaurant industry as a sommelier, manager and chef/owner. He is an associate professor at a local college.

If you go...

What: Le Vera Cucina
Where: 43 Hillside Terrace, Monroe
Phone: 774-3340
Web: www.laveracucina.com
Entree price range: $16.50-$25.50
Hours/days: lunch — noon-3 p.m. Tues.-Fri.; dinner — 3-10 p.m. Tues.-Thurs, 3-11 p.m. Fri., noon-11 p.m. Sat., noon-9 p.m. Sun.
Children's menu: yes
Parking: adequate
Reservations: only for parties of five or more
Full bar
Handicapped-accessible: yes
Low-fat/vegetarian menu: yes
Other amenities:catering, takeout and, private parties
Signature dishes: Baked Brie, Mussels Marinara, Hot Antipasto
Credit cards: American Express, MasterCard, Visa

The Dish rating

Decor: ****
Service: ***
Food: ***
Value: ***
Overall: ***½