Classic Italian
Tre Figlio
500 W. White Horse Pike
Egg Harbor City
609-965-3303
by Sharon Harris-Zlotnick
Tre Figlio owner Toni Cordivari sees herself in the public service industry, and feels a responsibility to wine and dine her customers. Since opening their stylish, gourmet dining room in May 1989, Cordivari, her husband Jack and their family have made personal service a prime goal. "We have more than good food. Our employees also have a cooperative spirit. We feel obligated to create a harmonious atmosphere here," she says.
Although the Cordivaris now have more than 29 years in the restaurant industry, they came from a totally unrelated background. Originally from Cherry Hill, Toni summered in Brigantine. Jack was a musician and sold men's clothing with her father, Dominic Turi.
When Turi retired in 1976, Toni and Jack found opportunity in Brigantine when they opened the Pirate's Den as an ice cream and sandwich shop. It later evolved into a 90-seat eatery. Cordivari's parents, Dominic and Josephine, helped run the restaurant.
In the late 1980s, they decided against operating in Brigantine's seasonal business cycle. Cordivari says, "I had always wanted an Italian restaurant, but the Pirate's Den did not meet my standards for fine dining. It was across from the beach. We sold it in 1990. Tre Figlio's Pomona location, built in 1947, had been a shot-and-beer spot called Layden's Lantern. We saw great potential."
They opened in May 1989. "We took grammatical license and changed a letter by naming it Tre Figlio, meaning ‘three sons,' for our three boys," says Cordivari.
The décor is soft, classic Italian. Cordivari visited Rome in 1987 and purchased a book depicting the artwork from the Sistine Chapel. John Siegfried, a local artist, duplicated several paintings. They hang on the beige walls. Rich wood and marble are all around the bar, wine rack and tables. The outer foyer is filled with plaques for the many wine and food awards they have received. Tre Figlio seats 100 in two dining rooms.
Cordivari says the Neopolitan menu features many of her family's recipes. Portions are large and every table receives a complimentary caponata appetizer. Menu appetizers are $7 to $14. Dinner entrees are priced from $15 to $42, and desserts cost $7. Early diners can enjoy the fixed-prix menu of four courses for $19.95, Monday through Friday, 4 p.m.-6p.m.
Eldest son James is the executive chef. Cordivari's two younger sons, Dominic and Dean, began their careers at Tre Figlio, but now work for a wine and spirits firm. Dean is their sales rep.
In 16 years, the Cordivaris have fine-tuned their establishment, succeeding in creating the "casually elegant dining and drinking experience" that Toni Cordivari feels is her job. A piano and guitar duo entertains on Friday and Saturday nights.
Tre Figlio serves dinner from 4 p.m. Monday to Friday and 5 p.m. Saturday. They are closed Sunday. There is free parking and handicapped accessibility. Visa, MasterCard and American Express only. Smoking permitted in the bar. Reservations recommended. Take-out available.
Chef's Corner
Double-cut Veal Chop
stuffed with mozzarella and proscuitto served in a garlic and basil aiola saucea
Tre Figlio uses a 32 oz. veal chop for this dish, though a single-cut 14 oz. to 16 oz. chop will work fine for stuffing
Ingredients:
Veal Rib Chop
4 oz. sliced Proscuitto D'Parma
4 oz. sliced mozzarella
8 oz. marinara sauce
2 oz. heavy cream
Fresh basil and garlic to taste
To Prepare:
Take veal chop and cut a pocket in the center of the meat. Fill pocket with mozzarella and proscuitto.
Grill chop on both sides, season with salt and pepper.
Finish chop in 375º oven for about 20 minutes or until desired temperature.
Place sauce on plate and serve veal chop on top, garnish with fresh basil.
Garlic & Basil Sauce:
Combine marinara, heavy cream, basil and garlic in a pan. Stir over heat until desired color and temperature are reached.
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