March 19, 2014 THE VILLADOM TIMES I • Page 9 Local restaurateur launches Allendale Steak House Steak entrees include options for one, two, three, or four people. “The steaks we use are USDA prime, and our porterhouse steaks for two, three, or four people are dry aged for 35 days,” Eddie explained. In addition to the porterhouse steak, choices include bone-in sirloin, filet mignon, and bone-in prime ribeye. Double- cut veal chops and Colorado rack of lamb are also available. The Allendale Steak House takes care to prepare each piece of meat to a specific Pictured at last week’s ribbon cutting are Allendale Mayor Vince Barra, Father Charlie Pinyan from Guardian Angel Church, Chef Javier Coyotl, owner Eddie Veseli, and staff members (at right) and remodelers (far left). Restaurateur Eddie Veseli, a veteran of 27 years in the industry, welcomes the community to experience Allendale Steak House, his newest venture at 95 West Allendale Avenue in Allendale. This brand new restaurant was the brainchild of Veseli and his friend Chef Javier, formerly of the famed Peter Luger’s, who has 23 years of experience. Ron Veseli is the restaurant’s manager. While awaiting their entrées, Eddie welcomes diners to start with an appetizer. Selections include a jumbo shrimp cocktail, jumbo lump crab cocktail, blue point oys- ters on the half-shell, fried calamari, and a seafood tower: a half lobster, crabmeat cocktail, shrimp cocktail, blue point oys- ters, and clams for two or more. French onion soup and creamy lob- ster bisque are also on the menu, as are a variety of salads that range from a Caesar salad for two to a wedge salad with creamy blue cheese and bacon. Salads also include organic greens with the chopped tomato house vinaigrette, and fresh buffalo moz- zarella and tomato with basil. degree of doneness. The menu specifies what diners can expect when they order food from rare (red 75 percent throughout the center) to well done (100 percent brown inside) and everything in between. Diners who prefer poultry may select the free range Cornish hen, which is seasoned with fresh herbs, sun dried tomatoes, garlic, and olive oil. Fish dishes include a whole Maine lob- ster; sushi-grade yellow fin tuna; and wild Atlantic salmon prepared with soy sauce, (continued on page 15)