NEWPORT — The bright red, green and white stripes - reminiscent of the Italian flag - painted on the glass at Napoli’s, reminiscent of the Italian flag, are a welcoming sight in a downtown area in the midst of revitalization.
Napoli’s is situated adjacent to Brick Terrace Gardens, which is a new private-party room available for reunions, weddings, receptions and other meetings. The new businesses are proof that the declining downtown areas all over smalltown Arkansas can once again boast cheerful storefronts and glowing neon signs welcoming hungry patrons and busy shoppers.
Judging only by the seating line at Napoli’s, it is easy to jump to the conclusion that success awaits these businesses as well.
Napoli’s, an authentic Italian restaurant on Front Street in Newport, is a new venture for Tim Sadiku, who is experiencedin the restaurant business but new to Newport. Tim’s father married into a Sicilian family and learned the techniques and tricks of Tim’s grandfather at his restaurant in Italy before bringing the recipes and his young family to America.
With several successes serving scrumptious pastas and pizzas from Georgia to Arkansas, young Sadiku followed the advice of a cousin with a Paragould bistro to spread his family’s delicious delights in northeast Arkansas. While touring the area, Sadiku and his sister Difa, with the counsel of his father, found Newport to be a perfect place to start slow-simmering the homemade sauces used in all of Napoli’s authentic offerings.
“I was so excited to show them the great opportunity in Newport,” community volunteer and Realtor Mary Reid said of Sadiku. “As I see it, Newport is a town that likes to eat out. Almost anytime you go to a restaurant, you have to wait for a table. I thought that the business Tim was bringing wouldbe a great addition to the community.”
All of the restaurant’s dishes are made from scratch with fresh ingredients and cooked to order. The extensive menu includes beef ravioli - tender little pasta pillows of seasoned beef covered in marinara sauce and topped with comforting mozzarella cheese; hearty calzone - soft buttered pocket sandwiches stuffed with salami,ham and sausage; light chicken piccata in a delicate lemon caper sauce; and much more.
“Italian food is about using just a few ingredients, always the best quality, and turning them into comforting, filling meals - so simple but so delicious,” Sadiku said.
“I feel that pizza is one of our specialties, too. I brought in special ovens so that I could prepare it properly.”
Catering services are available at Napoli’s as well.
With its bright, roomy dining room and large tables, the restaurant goes the extra mile to offer a great dining experience.
“We have a lunch menu that provides a value to our customers for $6.95 that includes salad and bread, but we still have large portions so that everyone is satisfied,” said Difa, Sadiku’s sister.
“At dinner, we have white tablecloths and soft music for a romantic or upscale feel.”
Not everyone has the opportunity to travel to Italy, but after a meal at Napoli’s, you won’t need to wonder what all the fuss is about - you’ll know.
CHICKEN PICCATA Ingredients: 2 skinless and boneless chicken breasts, butterflied, then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over mediumhigh heat, melt 2 tablespoons of butter with 3 tablespoons olive oil (this will keep your butter from burning.) When butter and oil start to sizzle, add 2 pieces of chicken and sauté for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Sauté the other pieces of chicken and add to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Adjust salt and pepper if needed. Return the chicken to the pan and simmer for 5 minutes in the sauce. Place chicken on a platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Serve with your favorite pasta.
Three Rivers, Pages 50 on 05/31/2012