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George and I, Steve, just wrapped up an unforgettable lunch at Augustine's, Salumeria where the humble sandwich gets a Michelin Guide-worthy makeover. We're talking bread that's a cut above, proteins cooked to perfection, and toppings that transform the ordinary into the sublime. Our culinary escapade began with what we thought was a simple appetizer, but turned out to be a super-sized twist on mozzarella sticks that set the bar sky-high for what followed.
In this episode, we enthusiastically share our experience of flavors that left our taste buds dancing. I reminisce about the roast pork "Uncle Giuseppe style," a masterpiece of caramelized onions and oozing cheese, while George recalls the Italian beef, an epitome of tenderness soaked in savory brown gravy. And let's not forget the fries—we give due credit to this often-overlooked side dish that deserves its own spotlight. Join us on this gastronomic journey that promises to elevate your sandwich standards to new heights.
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Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
hello everyone and welcome to a better life with
george and steve.
Speaker 2 (00:13):
I'm steve how are you , george?
I'm george, I'm great.
Hey, steve, I appreciate thisquick little, quick fire podcast
we're gonna do.
We just went to this amazingplace for lunch over in
Mimerinec, right across thestreet from the Mimerinec train
station.
Salut, maria Augustines.
(00:33):
I think they've been open fortwo and a half, maybe three
years now and I've been there afew times, but I think this is
the first time you've been, andI think anyone who goes there
for lunch has to start off withtheir amazing sandwiches.
And when we say sandwiches,it's not like a deli sandwich,
but think bonafide chef, thoughtpassion, love, put into
(00:59):
everything about a sandwichright the type of bread you use,
the slice, the protein, thethickness, how it's cooked, what
it's topped with caramelizedonions, great cheese, nice
sauces.
What did you think?
What did you think of it today?
Speaker 1 (01:16):
I thought it was great.
Just a little more information.
It's at across from the trainstation, it's 213 Halstead
Avenue in Mamaroneck.
From the train station, it's213 Halstead Avenue in
Mimarinick.
They are a Michelin Guiderestaurant.
Just to let you know that.
It's certainly a step up fromwhatever your usual lunch place
is around here in Westchester.
I thought it was amazing.
(01:36):
We had an appetizer.
It was fantastic.
Speaker 2 (01:38):
It was a special appetizer, it was yeah it was a
play on cheese sticks right,mozzarella cheese sticks, but it
was gigantic.
It was.
Yeah, it was a play on cheesesticks, right, mozzarella cheese
stick, but it was gigantic.
It reminded me of one of thosespecial Kit Kats you get during
Halloween, those giant size KitKats.
Well, this was a giant sizemozzarella stick.
I think I took some picturesand we'll probably post them in
(01:59):
various media formats.
But yeah, it was perfectlybreaded right, the cheese was
gooey and melted right inside.
The marinara sauce was spot on.
I pulled the camera out andyou're already halfway into your
first bite.
Speaker 1 (02:13):
So that was uh, it was good it really tasted like
the best mozzarella stick youever had, only on steroids.
It was probably 10 inches long.
Speaker 2 (02:24):
This is getting a little weird, oddly graphic.
Speaker 1 (02:28):
But yes, it filled the plate.
This was great it feeds two,three inches around it easily
feeds two.
Speaker 2 (02:36):
That was a nice way to start the meal.
And then we split sandwiches.
You got the roast pork I thinkthey call it Uncle Giuseppe
style, which just means it'sloaded with caramelized onions,
some cheese and some gravy.
And I had the Italian beefwhich, again sliced beef, fork
(02:57):
tender, and it just jazzed upwith this really brown gravy
sauce with onions.
I think it had a little bit ofpeppers in there and some kind
of cheese, but all in alltoasted baguette.
It was nice, it really hit thespot.
And I don't know I can'trecommend a better sandwich
(03:17):
place, I think, Aside from allthese amazing delis we have up
here in Westchester.
But when it comes to a hotsandwich made with a choice
bread, choice meats andassembled to order, this is a
step above everything else.
And, as you said, it's Michelinguided.
(03:37):
I don't know if it's a BibGourmand Michelin nod, but it
has something to do with theMichelin Guide recommendation.
So again, two thumbs up from me.
What do you say, Steve?
Speaker 1 (03:50):
So definitely two thumbs up.
I'm just looking at the menuand I need to see the mortadella
sandwich because that's what Iwould have had.
I love mortadella.
Speaker 2 (03:58):
The guy sitting next to us had this mortadella
sandwich.
I think it says pistachio aiolisauce mortadella, and I think
that thing was like an inch anda half almost close to two
inches of sliced beautifulmortadella.
I just feel like that'ssomething that you can go and
order, take out and nosh in thecar on your way to a meeting or
something.
Speaker 1 (04:19):
Sure, and I'm looking at we Ate there and I really
didn't pay that much attentionto the menu but even their fries
.
So they have three kinds offries they have smothered, which
is in cheese and poteta, andthen they have herb, whatever,
and they have cracked pepper,sea salt and cracked pepper.
Now they are fried in tallowrather than regular oil.
(04:44):
Okay, I've been to a restaurantin Portland Maine that's called
Duck Fat where everything isfried in duck fat and it's
really amazing.
I use tallow a lot for when Ibarbecue beef or beef ribs or
even brisket.
It really adds great flavor.
(05:07):
We didn't try any of the pastas.
I don't know if you ever did,but we also tried.
Which was amazing was andGeorge didn't have much of it
they had a cannoli special.
They had their regular cannoli,which the regular cannoli cream
is fantastic.
It does have some of thoselittle chocolate bits in it.
I know some people like that,some people don't, but they had
(05:30):
a pistachio cream cannoli.
That was just fantastic.
It had crushed pistachios on itand, plus, the cream had such a
rich and true pistachio flavor.
I was pretty shocked.
That was actually very good.
Speaker 2 (05:47):
I have to agree, I'm not the biggest cannoli fan in
the world, but when I doencounter a good cannoli,
especially that good custard.
This pistachio cream was onpoint, and I can only imagine
that was probably Sicilianpistachio puree mixed into that
beautiful cannoli custard.
(06:07):
So hats off.
That was actually very nice.
Speaker 1 (06:11):
So there's something on the menu that I think is
really an acquired taste, and Isaw it was fish and chips.
And thankfully, for lunch,george got to the truth of the
matter with me and said it's notreally fish and chips, it's
house-made potato chips whichare very good, by the way and
caviar, and the caviar isVenetian-farmed caviar, imported
(06:35):
, obviously.
There's all kinds.
For dinner there's bone marrowappetizer roasted bone marrow
For you real Italians out there.
That is something of a delicacy.
It's a little bit of a specialneed, a special feeling.
(06:57):
It's not something Iparticularly care for, but it is
a delicacy.
Speaker 2 (07:03):
I love bone marrow.
Bone marrow is divine and it'sso easy to make but it's hard to
get.
Not too many butchers carry itand as a restaurant you have the
luxury of having distributorsthat can split it for you and
all that so you're able to getready to go bone marrow and they
just have to cook it and thenbroil it, get it seasoned and
(07:24):
then you can just smear it onnice toast or onto other
proteins and you have thisamazing flavor of beef getting a
little love from all the otherdishes you have.
Yeah, it's a solid place.
It's really nice to see aowner-operator couple.
I think chef I believe is Mark,he's in the back and then his
(07:45):
better half, bree, handles thefront of the house back and then
his better half, bree, handlesthe front of the house and
they're an amazing duo.
I remember going when theyfirst opened and just hearing
their story.
They had opportunities to openrestaurants for so many
restaurateurs in the city.
I think his pedigree he was oneof the chefs at the Russian Tea
Room and he just has thisamazing culinary CV.
(08:08):
And we're lucky to have him inour neck of the woods up here in
the east side of Westchesterand they found this beautiful
spot in Mimarinac and I thinkthey will be there for years to
come.
So once again, hey, if you'rein the area, even if you're not
in the area, if you're within 15, 20 minutes drive, it's well
(08:30):
worth it.
Guys, head over to SalumariaAugustins, over in Mamaronec,
right next to the train station.
There's street parking all upand down the road.
I think there is a municipalstreet, municipal parking lot,
one block down the road.
Yeah, they're open for lunchand dinner.
Two thumbs up again.
(08:52):
Really big fan.
Speaker 1 (08:53):
Just a little bit about Mark.
Like you said, he's been withthe Russian Tea Room.
He was at Eataly, which ifanybody's ever gone into the
city and gone to Eataly I'venever been to the one downtown
but I've been the one at 23rdStreet and they have some great
pasta places, pizza place, meatplaces.
It really is a great place tovisit if you're in the city.
(09:16):
But I have to say one thingabout this restaurant there
aren't a lot of tables so youneed to be sure you get there
either early.
Speaker 2 (09:25):
Or make a reservation .
That's right.
Does it take reservations?
Yes, of course.
Speaker 1 (09:30):
So make a reservation .
Be ready to eat If you likedried meats and specialty
cheeses.
They do different plates as anappetizer.
Speaker 2 (09:38):
Yeah, they have a nice charcuterie selection right
on top of the menu and thenjust an onslaught of pastas and
they always have a daily pastaand they'll always have a daily
preemie or one of the proteins.
So it's really a chef-drivenmenu, really just a solid place
to eat and if you're tired of alot of the chain restaurants out
(10:02):
there, this is such a greatchange of pace.
Speaker 1 (10:05):
This is going to be a new hopefully midweek segment
where George and I test outother new restaurants or delis
or places that we like to eat orwant to eat.
He's been here before.
I have not.
I will absolutely be back.
It was a great meal.
Speaker 2 (10:24):
Yeah, and if you guys have places you want us to
review or just go in and justtake a look, by all means shoot
us a DM and we'll do our best toget there All right, so check
us out on Instagram.
Speaker 1 (10:36):
You'll see the pictures of the food and a
little info on the restaurant,and we look forward.
Our next podcast fullblownblown podcast should be out
in a day or two, so we'relooking forward to releasing
that.
And if anyone any of you don'tknow, today was a day we had a
little bit of an earthquake, soit was a little bit of an
(10:56):
interesting day in the firstplace.
So, having said that, george,great time, great lunch, had a
good time.
Can't wait to do it again.
Speaker 2 (11:05):
Absolutely Ciao, ciao , ciao, ciao for now.
Speaker 1 (11:08):
Ciao for now.
hello everyone and welcome to a better life with
george and steve.
Speaker 2 (00:13):
I'm steve how are you , george?
I'm george, I'm great.
Hey, steve, I appreciate thisquick little, quick fire podcast
we're gonna do.
We just went to this amazingplace for lunch over in
Mimerinec, right across thestreet from the Mimerinec train
station.
Salut, maria Augustines.
(00:33):
I think they've been open fortwo and a half, maybe three
years now and I've been there afew times, but I think this is
the first time you've been, andI think anyone who goes there
for lunch has to start off withtheir amazing sandwiches.
And when we say sandwiches,it's not like a deli sandwich,
but think bonafide chef, thoughtpassion, love, put into
(00:59):
everything about a sandwichright the type of bread you use,
the slice, the protein, thethickness, how it's cooked, what
it's topped with caramelizedonions, great cheese, nice
sauces.
What did you think?
What did you think of it today?
Speaker 1 (01:16):
I thought it was great.
Just a little more information.
It's at across from the trainstation, it's 213 Halstead
Avenue in Mamaroneck.
From the train station, it's213 Halstead Avenue in
Mimarinick.
They are a Michelin Guiderestaurant.
Just to let you know that.
It's certainly a step up fromwhatever your usual lunch place
is around here in Westchester.
I thought it was amazing.
(01:36):
We had an appetizer.
It was fantastic.
Speaker 2 (01:38):
It was a special appetizer, it was yeah it was a
play on cheese sticks right,mozzarella cheese sticks, but it
was gigantic.
It was.
Yeah, it was a play on cheesesticks, right, mozzarella cheese
stick, but it was gigantic.
It reminded me of one of thosespecial Kit Kats you get during
Halloween, those giant size KitKats.
Well, this was a giant sizemozzarella stick.
I think I took some picturesand we'll probably post them in
(01:59):
various media formats.
But yeah, it was perfectlybreaded right, the cheese was
gooey and melted right inside.
The marinara sauce was spot on.
I pulled the camera out andyou're already halfway into your
first bite.
Speaker 1 (02:13):
So that was uh, it was good it really tasted like
the best mozzarella stick youever had, only on steroids.
It was probably 10 inches long.
Speaker 2 (02:24):
This is getting a little weird, oddly graphic.
Speaker 1 (02:28):
But yes, it filled the plate.
This was great it feeds two,three inches around it easily
feeds two.
Speaker 2 (02:36):
That was a nice way to start the meal.
And then we split sandwiches.
You got the roast pork I thinkthey call it Uncle Giuseppe
style, which just means it'sloaded with caramelized onions,
some cheese and some gravy.
And I had the Italian beefwhich, again sliced beef, fork
(02:57):
tender, and it just jazzed upwith this really brown gravy
sauce with onions.
I think it had a little bit ofpeppers in there and some kind
of cheese, but all in alltoasted baguette.
It was nice, it really hit thespot.
And I don't know I can'trecommend a better sandwich
(03:17):
place, I think, Aside from allthese amazing delis we have up
here in Westchester.
But when it comes to a hotsandwich made with a choice
bread, choice meats andassembled to order, this is a
step above everything else.
And, as you said, it's Michelinguided.
(03:37):
I don't know if it's a BibGourmand Michelin nod, but it
has something to do with theMichelin Guide recommendation.
So again, two thumbs up from me.
What do you say, Steve?
Speaker 1 (03:50):
So definitely two thumbs up.
I'm just looking at the menuand I need to see the mortadella
sandwich because that's what Iwould have had.
I love mortadella.
Speaker 2 (03:58):
The guy sitting next to us had this mortadella
sandwich.
I think it says pistachio aiolisauce mortadella, and I think
that thing was like an inch anda half almost close to two
inches of sliced beautifulmortadella.
I just feel like that'ssomething that you can go and
order, take out and nosh in thecar on your way to a meeting or
something.
Speaker 1 (04:19):
Sure, and I'm looking at we Ate there and I really
didn't pay that much attentionto the menu but even their fries
.
So they have three kinds offries they have smothered, which
is in cheese and poteta, andthen they have herb, whatever,
and they have cracked pepper,sea salt and cracked pepper.
Now they are fried in tallowrather than regular oil.
(04:44):
Okay, I've been to a restaurantin Portland Maine that's called
Duck Fat where everything isfried in duck fat and it's
really amazing.
I use tallow a lot for when Ibarbecue beef or beef ribs or
even brisket.
It really adds great flavor.
(05:07):
We didn't try any of the pastas.
I don't know if you ever did,but we also tried.
Which was amazing was andGeorge didn't have much of it
they had a cannoli special.
They had their regular cannoli,which the regular cannoli cream
is fantastic.
It does have some of thoselittle chocolate bits in it.
I know some people like that,some people don't, but they had
(05:30):
a pistachio cream cannoli.
That was just fantastic.
It had crushed pistachios on itand, plus, the cream had such a
rich and true pistachio flavor.
I was pretty shocked.
That was actually very good.
Speaker 2 (05:47):
I have to agree, I'm not the biggest cannoli fan in
the world, but when I doencounter a good cannoli,
especially that good custard.
This pistachio cream was onpoint, and I can only imagine
that was probably Sicilianpistachio puree mixed into that
beautiful cannoli custard.
(06:07):
So hats off.
That was actually very nice.
Speaker 1 (06:11):
So there's something on the menu that I think is
really an acquired taste, and Isaw it was fish and chips.
And thankfully, for lunch,george got to the truth of the
matter with me and said it's notreally fish and chips, it's
house-made potato chips whichare very good, by the way and
caviar, and the caviar isVenetian-farmed caviar, imported
(06:35):
, obviously.
There's all kinds.
For dinner there's bone marrowappetizer roasted bone marrow
For you real Italians out there.
That is something of a delicacy.
It's a little bit of a specialneed, a special feeling.
(06:57):
It's not something Iparticularly care for, but it is
a delicacy.
Speaker 2 (07:03):
I love bone marrow.
Bone marrow is divine and it'sso easy to make but it's hard to
get.
Not too many butchers carry itand as a restaurant you have the
luxury of having distributorsthat can split it for you and
all that so you're able to getready to go bone marrow and they
just have to cook it and thenbroil it, get it seasoned and
(07:24):
then you can just smear it onnice toast or onto other
proteins and you have thisamazing flavor of beef getting a
little love from all the otherdishes you have.
Yeah, it's a solid place.
It's really nice to see aowner-operator couple.
I think chef I believe is Mark,he's in the back and then his
(07:45):
better half, bree, handles thefront of the house back and then
his better half, bree, handlesthe front of the house and
they're an amazing duo.
I remember going when theyfirst opened and just hearing
their story.
They had opportunities to openrestaurants for so many
restaurateurs in the city.
I think his pedigree he was oneof the chefs at the Russian Tea
Room and he just has thisamazing culinary CV.
(08:08):
And we're lucky to have him inour neck of the woods up here in
the east side of Westchesterand they found this beautiful
spot in Mimarinac and I thinkthey will be there for years to
come.
So once again, hey, if you'rein the area, even if you're not
in the area, if you're within 15, 20 minutes drive, it's well
(08:30):
worth it.
Guys, head over to SalumariaAugustins, over in Mamaronec,
right next to the train station.
There's street parking all upand down the road.
I think there is a municipalstreet, municipal parking lot,
one block down the road.
Yeah, they're open for lunchand dinner.
Two thumbs up again.
(08:52):
Really big fan.
Speaker 1 (08:53):
Just a little bit about Mark.
Like you said, he's been withthe Russian Tea Room.
He was at Eataly, which ifanybody's ever gone into the
city and gone to Eataly I'venever been to the one downtown
but I've been the one at 23rdStreet and they have some great
pasta places, pizza place, meatplaces.
It really is a great place tovisit if you're in the city.
(09:16):
But I have to say one thingabout this restaurant there
aren't a lot of tables so youneed to be sure you get there
either early.
Speaker 2 (09:25):
Or make a reservation .
That's right.
Does it take reservations?
Yes, of course.
Speaker 1 (09:30):
So make a reservation .
Be ready to eat If you likedried meats and specialty
cheeses.
They do different plates as anappetizer.
Speaker 2 (09:38):
Yeah, they have a nice charcuterie selection right
on top of the menu and thenjust an onslaught of pastas and
they always have a daily pastaand they'll always have a daily
preemie or one of the proteins.
So it's really a chef-drivenmenu, really just a solid place
to eat and if you're tired of alot of the chain restaurants out
(10:02):
there, this is such a greatchange of pace.
Speaker 1 (10:05):
This is going to be a new hopefully midweek segment
where George and I test outother new restaurants or delis
or places that we like to eat orwant to eat.
He's been here before.
I have not.
I will absolutely be back.
It was a great meal.
Speaker 2 (10:24):
Yeah, and if you guys have places you want us to
review or just go in and justtake a look, by all means shoot
us a DM and we'll do our best toget there All right, so check
us out on Instagram.
Speaker 1 (10:36):
You'll see the pictures of the food and a
little info on the restaurant,and we look forward.
Our next podcast fullblownblown podcast should be out
in a day or two, so we'relooking forward to releasing
that.
And if anyone any of you don'tknow, today was a day we had a
little bit of an earthquake, soit was a little bit of an
(10:56):
interesting day in the firstplace.
So, having said that, george,great time, great lunch, had a
good time.
Can't wait to do it again.
Speaker 2 (11:05):
Absolutely Ciao, ciao , ciao, ciao for now.
Speaker 1 (11:08):
Ciao for now.
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