Chef Spotlight
ASK LENNY
AJ Maxwell’s proprietor Lenny Passerelli was
told when he was a young boy to not go into
the family business of restaurant ownership. His
father wanted him to be a doctor, a lawyer or
an accountant. Lenny feels he knows more than
any established professional when it comes to
life’s important facets, so he decided to steer
clear of his dad’s advice and become a restaurateur. Visit him at AJ Maxwell’s Steakhouse,
where the proprietor is happily solving guest’s
problems while spewing his daily sermon on the
little things in life that matter most.
Question: Len - do you have any regrets with
your decision to be a restaurateur?
Steven - Baltimore, MD
Lenny: Steve - I sure do - everyday! But seriously
though, I grew up in the business and saw from an
early age what the good and the bad aspects were. I
made a decision based on my dad’s passion, which
then became my passion. I love every crazy minute
of this business, and I hope it shows.
Q: Len - What is the best way to cook a steak on
my barbeque?
Mel - Franklin Lakes, NJ
Greeks Bearing
Delicious Gifts
L: Mel - There are several factors: first, determine
how thick your steaks are, what cut of meat you will
be using, and what type of grill you have. Then, be
sure to use kosher salt (a lot of it) to ensure that you
get a good crust when cooking. Start the grill so it
is extremely hot before the steaks go on and always
rest your meat for 10-15 minutes after it comes off
the grill.
Q: Len - I’m traveling to New York in August.
What landmarks should I go see with my husband?
Ruth - Boston, MA.
L: Ruth - You can’t come to New York without visiting AJ Maxwells! Seriously - how about the Empire
State Building, Central Park, Ground Zero, and a
Broadway show? We look forward to having you in
our city.
AJ M
Se
Have a question for Lenny?
nd them to toniann@ajmaxwells.com
The best question will receive a
100 dollar gift certificate.
axwell’s is now opened for breakfast.
f
They have a saying at Kellari’s Parea: “Enter as a stranger and leave as
a friend.” And a very telling saying it is. For everything in the restaurant
is done as you would do for a friend in your own home. The surroundings
are as comfortable as a living room; the service warm; and the food like a
Greek grandmother would make for the best family dinner.
Kellari’s Parea is the newest of Kellari’s two restaurants and the
words themselves, understood from the Greek, have much to say.
“Kellari” means “cellar,” where you store your good wine, meat and
cheese. And “parea” means a gathering of friends. Put the two together
and you get a bunch of friends hanging around in the wine cellar, tast-
ing, toasting and enjoying one another’s company.
Not a bad description of what the Kellari folks hope to offer. It
starts with the decor, a rustic assemblage of oak barrels, beamed
ceilings, wine bottles and terra cotta floors, combined to provide a
flavor of a Greek island retreat in the Mediterranean Sea.
That’s all well and good, but what you come for is the wonderful
ood and wine. That always has to start with avgolemono, that classic
57 West 48th Street (bet 5th and 6th Avenue)
212-262-6200 • ajmaxwells.com
