mamma leone's

Posted by John 
Re: mamma leone's
April 28, 2010 08:11AM
I remember Mama Leone's from a visit in 1973. My mother and I had been shopping on 48th street (Manny's Music back when it really was...) We had a late lunch after shopping and I remember the food was good--and I grew up in the Bronx in an Italian neighborhood so I'm not easily fooled. The place was nice as was teh wait-staff. They showed us the wine cellar as it was a slow acfternoon. I always wanted to take my kids there, but this isn't going to happen! Oh well, nothing stays the same.
Re: mamma leone's
September 09, 2010 03:51PM
in the late 60,s there was an all you can eat spaghetti place on 42nd st. north side closer to broadway. i saw a photo of it once in a book but cant find anything about it online. do you know the name of it and when it closed?
Re: mamma leone's
October 23, 2010 11:41AM
We went there alot and I have so many memories, do not remember the food, but remember the accordian players and the wine bottles with wax drippings...I do remember going downstairs and wondered how would we get out if there was a fire, My Dad's coat got burnt by someone stianding next to him waiting to check coats. I loved this place as a little girl, but now that I think about it I wonder if it was a fire trap...Still have great memories.
Re: Mama Leone's
December 28, 2010 12:55PM
Ate there on our honeymoon in 1960

Wife still talks about it from time to time

Sorry to hear it is no longer in business

Nothing like it here in Texas.............:-((
Re: mamma leone's
January 19, 2011 01:42PM
i went to mama leone's in '83 and it was one the most
memorable meals of my life. of course, i was courting
my first wife and i proposed to her in one of the
cloisters at the cloisters which may of had something
to with the fond memory. damn corporations and their
bottom line. nyc lost an amazing piece of history.
from a native nyc raised in r.i. now in tampa.
Re: mamma leone's
February 20, 2011 06:28PM
We are planning a trip to NYC this Spring Break and when I was in high school, I took a date there and the food was amazing. I am married now and would love to take my wife and friends to the restaurant. We will be in NYC March 19th to the 22. Will it be reopened and what is the menu going to be?
Re: Mama Leone's
March 04, 2011 12:23PM
Mama Leone's Restaurant
Posted by: John R. Di Lavore (
Date: March 04, 2011 05:33AM

What was the address of Mama Leone's Restaurant when they were located on West 48th Street, during 1982?
Re: mama Leon's
July 29, 2011 07:23PM
We cannot locate our cookbook and would love to have the recipe for their pink shrimp sauce that was on the cold shrimp on the antipasto plate they served. Would you possibly send it to me or how much would you sell the book for?
Re: mamma leone's shrimp recipe
November 24, 2011 11:05AM
Sauce for Shrimp Antipasto – Mama Leone’s

1 pound cooked shrimp peeled, cleaned and chilled

2 Tbls mayonnaise
2 Tbls. prepared Chili sauce
2 teas. tartar sauce
2 teas. sugar (or less if you prefer less sweet)

Mix sauce ingredients well. Pour over shrimp and toss to coat. Refrigerate and serve cold.
Re: mamma leone's
January 02, 2012 01:54PM
Shrimp Salad

6 slices of Italian salami 1/4 inch thick
1 large green, red, or yellow pepper
20 jumbo shrimp, boiled
2 celery stalks with leaves, diced
6 whole green scallions, diced
3 hard cooked eggs, quartered
3 medium sized hard tomatoes, quartered
Pinch of salt
Pinch of freshly ground black pepper
6 heaping tbs of Mother Leone's Shrimp Sauce

Cut the salami into strips 1 1/4 inches long and slice
the peppers into long thin strips. Place in a big bowl
with the shrimps, diced celery and scallions; refrigerate.
Refrigerate eggs and tomatoes separately. When ready to
serve, add salt and pepper and toss. Arrange eggs and
tomatoes over top. Spoon shrimp sauce over all. Serve on
the antipasto or as a main course. Serves 4 or 5.

Mother Leone's Shrimp Sauce

2 whole scallions or 1 tbs grated sweet onion
6 tbs finely chopped fresh green or red bell pepper
2 tbs Spanish capers, finely chopped
2 tbs prepared horseradish
1 cup mayonnaise, preferably homemade with olive oil
1/2 cup chili sauce
1/2 tsp crushed red pepper
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 garlic clove, mashed

Slice scallions lengthwise and finely chop, or grate the
sweet onion. Place the scallions or onion, green or red
pepper, capers, and horseradish in a strainer and drain
for 15 minutes. Combine mayonnaise and chili sauce in
a bowl. add red and black pepper, salt and garlic. Whip
well together with a whisk. add drained ingredients and
beat or mix well. Taste for salt. Refrigerate. Use over
shrimps, crab meat, or chicken lobster. Makes two cups.

I prefer a lot on my salade. This can be on the tangy side
depending on how hot your red chili peppers and horse
radish is. My bud adds a dash of cayenne and that really
warms up the dressing.
Re: mamma leone's
January 02, 2012 02:51PM
Meat sauce

1/4 cup butter

1/4 cup olive oil

4 ounces salt pork, diced

3/4 pound onions, peeled and diced

1 1/2 bounds beef, ground

1 pound Italian sweet sausag4e

1/4 pound fresh chicken livers

2 bay leaves

2 garlic cloves, mashed

8 fresh parsley sprigs, leaves only

1 1/2 pounds canned peeled plum tomatoes

1 tablespoon tomato paste

Combine butter, oiliv oil and salt pork in a saucepan; heat. Add the onions and brown slowly. Add beef, sausage, chicken livers and bay leaves. Cook slowly for 10 minutes. Taste for salt. Chop garlic and parsley together and add to the sauce. Stir and cook for 5 minutes.Add tinaties abd sunner skiwkt fir 30 minutes. Stir well, remove from the heat, add tomato paste, and allow to cool.

Remove all meat from the sauce and put through a food grinder twice or chop very fine. Return half of ground meat to the sauce nd simmer slowly for 20 minutes longer. Put remaining ground meat asice for the stuffing.

Stuffing for Cannelloni

1 pound fresh spinach

Half of meat from sauce ground

2 eggs beaten

1/4 cup freshly grated Parmesan cheese

Pinch of freshly grated nutmeg

1/4 teaspoon freshly ground pepper


Cook the spinach in very little salted boiling water for 10 minutes. Drain thouroughly and chop fine; drain again so that it is quite dry. Add the ground meat, beaten eggs, the cheese, nutmeg and pepper. Tast and add salt if necessary,. Mix well.

I have the Leone's cook book from 1966 forward is signed by Dwight Eisenhower. I guess the lasagne was his favorite and served at West Point. I wonder if it is still served today.
Re: mamma leone's
February 13, 2012 09:47AM
the book was published in 1966. Right? I knew nothing of an earlier edition.

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