Aunt Pucci’s sandwich and weekday entry deals that won’t spoil the bank | the saucer

Staten Island, New York – Pete Marcolini grew up in Brooklyn, and watched his grandfather navigate the kitchen. With a knowledge of ancient world food, the Richmond Valley restaurateur built on acquired crafts.

Marcolini’s house in Aunt Pucci’s dining room (Staten Island Advance / Pamela Silvestri)

In this episode of our weekly live broadcast, The Dish, Marcolini tells us about his life in the industry and takes us into his 11-year-old operation, co-owned with Joe Pernice. Marcolini takes pride in his seasonal specials and classics served daily in the dining room and lounge – a huge meatball in a spicy tomato sauce and tripe with potatoes, carrots and various pastas. Aunt Butchie’s is also known for its bakery section, which includes cookies, pastries, and cream-filled praline cones.

Aunt Pucci

Butter Cookies in a Presentation Box (Staten Island Advance / Pamela Silvestri)

Marcolini’s career began as a sales representative for tomato sauce and other Italian products. The distribution company he worked for, Marcolini Specialties, was founded by his father to bring fresh mozzarella and Brooklyn-made bread to Upstate and Connecticut stores.

Aunt Pucci

Rigatoni with Cheese and Roasted Eggplant (Staten Island Advance / Pamela Silvestri)

While serving the roads north of New York City, young Marcolini realized how good his education and world had brought him to the monarchy. Then Marcolini built a life in the restaurant world as owner of Aunt Butchie’s. The project is a partnership with Joe Bernice, an old friend.

Aunt Butchie’s of Brooklyn is owned by Frank Santo who named the company after his mother, Irene.

“She’s still alive. She’s a cruel woman. That’s why I called her aunt Pucci!” Marcolini explained.

Aunt Pucci

Chicken Breast with Fresh Mozzarella Cheese and Pepper on Champion for a Special Lunch Combo (Staten Island Advance/Pamela Silvestri)

There are four Aunt Pucci locations, two of which are jointly owned by Marcolini – 4864 Arthur Kill Rd., Richmond Valley; 718-227-0002 and 430 RT. 9 North, Englishtown; Facebook.com/auntbutchiesbrooklyn. Two more are located at 8224 3rd Ave, Brooklyn (moved from the 13th Ave. flagship store) and at Whitehall Ferry Station, the latter under new management recently.

Marcolini talks about his summer lunch special – a choice of salad, soup, and one of 15 champs. Choices include grilled vegetables, parm meatballs, panel (fried fried chickpeas), Italian tuna, buffalo mozzarella and tomatoes, among others. The $15.95 deal ($16.58 if you use a credit card) starts Monday through Friday from 11 a.m. to 3 p.m., dining only. Taxes and gratuities are additional.

Aunt Pucci

Tripe with peas, carrots and potatoes (Staten Island Advance / Pamela Silvestri)

There are other deals for seated restaurant customers.

Tuesdays are called “$12 every Tuesday” where 12 bowls of pasta are the centerpieces to choose from. Lobster ravioli, linguini with fresh Littleneck clams in white or red sauce plus Capellini Arrabiata with shrimp each $4 extra.

Aunt Pucci

Linguini with Clam Sauce and Littlenecks (Staten Island Advance/Pamela Silvestri)

On Wednesdays, guests can order one appetizer from the special menu for a half-off entree. App prices range from $15 to $19 on an array of comfort foods—baked oysters, fritti di mare, tripe, and Italian egg rolls, to name a few. Entree selections for the midweek crowd can include chicken, veal, filet sole, and vegetarian turret with sides of risotto and vegetables of the day. Four selections of pasta make up the menu as well.

Aunt Pucci

Trick with Marcolini’s Stuffed Artichokes: Grab the leaves by parts of the artichoke stem. (Staten Island Advance / Pamela Silvestri)

Aunt Butchie has live entertainment on Thursdays.

To watch the live broadcast every Wednesday at 11:30 a.m., head over to the Silive.com/Advance Facebook page. To see clips in replays, go to the “Videos” section. Each week viewers take to a different restaurant for in-depth discussions about the business.

Pamela Silvestri is the Advanced Food Editor. It can be accessed at [email protected].

Aunt Pucci

Italian Egg Roll with Sausage and Broccoli Rabbit Over Shallots and Rosemary (Staten Island Advance/Pamela Silvestri)

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