 |
Entertainment and Events
A line-up of talented pianists perform on a baby grand piano to ensure an unforgettable, classy atmosphere. Sounds from the baby grand can also be heard throughout the restaurant and bar area. Exclusive wine dinners and tasting events are also offered. |
By Sam Boykin
(December 2008) Antonio’s on Hilton Head Island more than delivers on its promise of giving visitors “a taste of Tuscany.” For over a decade the fine-dining restaurant has been serving fresh seafood and delicious Italian-Mediterranean cuisine with impeccable, friendly service, earning it an AAA Four Diamond rating.
Located along William Hilton Pkwy, Antonio’s is
tucked away in the corner of the Village at Wexford, next to upscale boutiques, a spa and an art gallery. The Lowery Group, which owns several other restaurants on the island, opened Antonio’s in 1998.
“We spent 14 years in Manhattan and there’s an excellent Italian restaurant on just about every corner,” said Bonnie Lowery, who owns The Lowery Group with her husband, Pierce. “We wanted to bring a touch of that to Hilton Head.” And instead of Manhattan’s bumper-to-to bumper traffic, freezing temperatures and manic crowds, Antonio’s is just a few miles from the soothing and picturesque South Carolina coast. The main entrance is marked by a green awning, which is bookend by two Baroque statues of voluptuous female forms, surrounded by lush shrubbery and plantings.
The front door opens to the lounge’s handsome, dark mahogony bar, which offers its own unique menu, including such treats as local shrimp skewers, crispy "Mac and Cheese" Risotto with basil marinara, grilled asparagus with aged goat cheese and pine nuts, as well as an 8-ounce Kobe burger, with caramelized onions, gorgonzola, arugula and dijonnaise. Every Friday the lounge hosts Martini Night, during which the servers behind the bar create an assortment of tasty and original martinis. And every night local musicians play soft jazz on Antonio’s Baby Grand.
A thick, rustic mahogany door with leaded glass separates the lounge from the dining area. Both rooms have fireplaces, which along with the soft lighting, dark wood furnishings and deep burgundy carpet creates a very warm and intimate atmosphere, yet one that is also refined and upscale.
 The dining area contains about a half-dozen tables in the center of the room, and nine spacious and comfy booths line two walls, all of which are covered with white tablecloths. The booths along the wall closest to the main entrance look out into Wexford Plaza, and the windows feature white plantation shutters. Antonio’s can seat a total of 120 guests, including the Tuscany Room in the back, which has a separate entrance and is perfect for private parties and functions of up to 50.
Manager Susan Wilson oversees the service staff, which is efficient, attentive, knowledgeable and look sharp dressed all in black. You may need their assistance in choosing from Antonio’s wine cellar, which contains over 800 varieties and for the past eight years has won the acclaimed "Wine Spectator Award of Excellence". Some highlights include the 1997 Robert Mondavi Reserve and the 1968 Bertani, Recioto, Classico Superiore.
The dining options are also diverse. Lowery says they strive to have the freshest ingredients possible, and buy most of their produce locally, and get their seafood from local waters—including the new strawberry grouper from nearby Murrell’s Inlet. Serving as executive chef since 2007 is Jonathan Hagins, who prior to Antonio’s was Chef de Cuisine of the well-known Cloister hotel in Sea Island, GA. Hagins graduated from the prestigious Culinary Institute of America in 1995 and went on to work in leading restaurants in Connecticut, Keystone, Colorado, and South Carolina, including at Kiawah Island Resort in Charleston, where he achieved the Four Diamond Award three years straight.
Antonio’s creative and varied menu reflects Hagins expertise and years of experience. The signature dishes include the grilled veal chop saltimbocca, which is served with Tuscan potatoes, parma and provolone. The veal osso bucco is also popular, and comes with Parmesan risotto, gremolata and natural jus. Pasta dishes range from spaghettini and basil-infused meatballs with roasted garlic and tomato sauce, to house-made Gnocchi, with crab, local shrimp, wild mushrooms and asparagus tips.
Other favorites include the penne salsiccia with
Italian sausage, local shrimp, mushrooms, baby spinach and herb cream. All the steaks are hand-cut, including the N.Y. Strip and the filet mignon, both of which are served with basil mashed potatoes, penne marinara, penne gorgonzola, grilled asparagus, or broccolini. Some of the seafood choices include pan seared sea scallops, with soft anson mills polenta, pork belly and Spanish onions, as well as pan roasted grouper, with Risi e Bisi, lobster and truffle oil.
If possible, save room for dessert, especially the limoncello cheesecake with cherries, Chantilly cream and mint, or the decadent crème brulee, with lemon and rosemary Infused, caramelized sugar and biscotti. And Antonio’s now offers a special where guests can choose from a varied selection and enjoy three-course dinner for just $40 per person.
So if you’re looking for a touch of Italy in Hilton Head, come see what’s made Antonio’s such a long-time favorite among both locals and regular vacationers. Open nightly for dinner. Call (843) 842-5505 to make reservations or visit antonios.net. (Updated December 2008)
|
