Tony D’Andrea worked the docks of Manhattan during the Great Depression in the 1930s and his mother would often pack him meatball sandwiches.
“These became so coveted and popular, he would trade them for shifts and favors, said Catalin “John” Jurim, who manages the newly-opened Tony Meatball on Main Street in Bridgehampton. “ He would barter and that led to his nickname, Tony Meatball, which led to restaurant on Staten Island, Roadhouse.
Tony’s son, Mark D’Andrea, opened his Bridgehampton outlet last week and is serving a basic menu of classic meatballs, made with high-end dry-aged and grass-fed beef, veal and pork. The meatballs are 7 ounces, and cost $8 each. “Each one is a meal,” says Mr. Jurim.
There are also skinny meatballs, made with chicken and beef, and gluten free meatballs. All three options are served straight up with homemade tomato sauce, with pasta or salad or as a sandwich.