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Carnival looks like every other storefront pizza spot on the Island, except for the credit-card decals on the window. Behind the pizza parlor is a restaurant where hustling waitresses keep prodigious portions of pasta, pizza, wine and beer flowing to a crowd of no-nonsense regulars. The stuffed pie and white pizza are gargantuan knockouts made with the freshest ingredients. Salads absolutely glisten in their olive-oil-based dressing. The pastas are homemade and tend to defeat even the hardiest appetites.

It's a "pizza place that's grown up" in the eyes of the loyal tribe that frequents this Port Jefferson Station spot to dig into "gargantuan portions" of "homestyle Italian" cooking at "reasonable prices"; a few doubters deem the food just "average""once a pizzeria, always a pizzeria"), but this "old-fashioned" vet is "neighborhood favorite."

Thirty years ago, this was pizza parlor. Although it still turns out wonderful pizzas, zeppoles, calazones, etc., real treasure is in the congenial dining room that reposes within. Here, Nick Maccarrone and his wife, Toni, have created a wellspring of robust, hearty, affordable Italian dishes. The sauces are perfectly blended, the spices right to the point, and the portions are nothing short of gargantuan.

While you’re waiting for your order to arrive, do sample the oven-hot loaf of bread your server will bring (if you’re fortunate, Karen will be on duty) and dip it into the extra virgin olive at the table. The fried calamari “appetizer” is a good beginning; you’ll have enough to share with at least three other people. Grilled calamari is an alternative; this tender, garlic laden preparation will pleasantly surprised. Other appetizers, salads, and soup choices are up to your own taste. Rest assured, they’ll not disappoint.

You must have a pasta selection at Carnival, but the problem is that at least forty offerings make deciding a very pleasant chore. For example, the linguini with white clam sauce is a first rate version. Fresh clams abound, garlic is abundant, and the olive oil-parsley sauce provides soothing support. Similarly, if fettuccine noodles are to your liking, the Fettuccine carnival, with onion, basil, and shrimp, in a white cream sauce, will certainly satisfy. Speaking of shrimp, an outstanding choice is Nick’s Shrimp Sorrento. Behold a plate of tender, perfectly cooked crustaceans, sautéed with artichokes, paprika, lots of fresh parsley, and finished with mouth-watering white wine butter sauce.

The menu will list twenty or more chicken and veal dishes. We’ve tried a goodly number of them, and I can say with conviction, that they’ve been uniformly excellent. What set s them apart from other venue’s offerings is the exceptional freshness and quality of the ingredients. Chicken Florentine, Veal Sorrentino, and veal Rollatine are personal favorites, as is a marvelous pork dish termed, Pork Chops alla Carnival. This latter dish translates to two huge center cut chops fried with hot or sweet cherry vinegar peppers and silvered potatoes. It’s a must-order item!

You’ll probably won’t have room for dessert, but you’ll be sorry if you pass on the sweets. Superb cannoli, Italian cheesecake, and an exceptional roasted almond tiramisu, are irresistible temptations.

Carnival is in the process of a major expansion, which should be completed by late spring. If you r are a regular visitor to Little Italy’s San Gennaro, as I am, you might consider Carnival Restaurant as a wonderful in-your-back-yard alternative.

With a saturation of Italian restaurants proliferating Long Island, the competition is fierce, and therefore the ability to locate a noteworthy product is getting harder and harder. Yet Carnival, a true family oriented restaurant impresses everyone. The quality of their ingredients and the evident skill in which the dishes are prepared is testament to this, time and time again. For your enjoyment, live music is provided Tuesday evenings. Presently Randy Berliant "The Man Who Loves to Sing" is entertaining rooms full of patrons.

It is Papa Nick who keeps everyone and everything in check, ensuring quality food as well as service. Carnival has been an everemerging restaurant, taking on additional square footage by consuming their adjoining stores to allow for the growth they so desperately needed. A warm and friendly feeling abounds from the stone countertop displays of pizzas and pastries. Dark woods and bar stools help accentuate the comfortable tone. Fresh fruits and local grilled vegetables are visually enhanced by a dozen or so pre-sliced cakes, which, later will make for a difficult choice.

A beautifully designed menu in anticipation of wonderfully prepared food has now become my reading material. As with any authentic cuisine, half the battle lies within the sauce, which forms the foundation. The homemade sauce at Carnival complements the al dente pasta perfectly. Fork tender meats need only the flavor of char-broiling to heighten the already natural flavor. Carnival is known for its large portions and an even larger variety of food expertly prepared by their chef who has been with them for more than 30 years. The wonderful selection of items printed go mostly unappreciated due to the extensive verbal reciting of specials each evening. With choices such as Pulpo, Calamari or Scungilli Salad lightly marinated in vinegar and oil; grilled baby eggplant; whole sweet baked clams; or classic Mozzarella Carrozza oozing with goodness, you can't go wrong. Carnival offers a pasta selection to be most proud of, with sauces even more so. From chunky Marinara to tart tomato, or a garlic white wine sauce that compliments pasta as well as seafood, to a rich and creamy Alfredo… all are consistently excellent. Seafood is handled more than expertly with offerings of Grilled Salmon with escarole and cannellini beans to Filet of Sole Livornese. A moist Chicken Cacciatore indulges different tastes and textures; and Veal, whether rolled and stuffed of escalloped is fork tender.

The only problem occurring at the end of the meal is not having enough appetite left for dessert, a mistake not to be made. If at capacity, these sweet treats are definitely worth doggie-bagging. Mangia!