Florodora was one of the first successful Broadway musicals of the 20th century. The show opened in London in 1899, and then to even more popularity in New York in 1900. The show was famous for its chorus line of “Florodora Girls.” The runaway hit, “Tell Me Pretty Maiden,” sung by the “Florodora Girls Sextet” was very popular, and provocative, for the time. The cocktail was created to commemorate the show, and we know it was served at the infamous Waldorf-Astoria bar. With such staying power for both the musical and the drink itself, we know that you will love it.
1.5 oz Hendrick’s Gin
½ oz Fresh Lime Juice
½ oz Simple Syrup
1 Strawberry, de-stemmed and cut into quarters
2 oz Fever-Tree Ginger Beer
In a cocktail shaker, muddle strawberry quarters with Simple Syrup. Add gin and fresh lime juice. Fill shaker halfway with ice and shake for 30 seconds. Add 2 oz Fever-Tree Ginger Beer and gently roll. Strain into chilled Collins glass filled with ice. Garnish with lime round and enjoy this refreshing, summer cocktail.
If you’re a Maggiano’s fan, it’s likely that you know we are all about serving homemade, classic Italian-American cuisine in a warm and friendly environment. But there’s even more to us than meets the eye! Here are 5 little known facts about us:
Our Dining Room is open for lunch and dinner, but for Private Dining guests who host morning meetings and brunch events, we serve breakfast! And it’s not bagels and boxed cereals, it’s really good. The Italian Sausage & Bacon Frittata, the Cinnamon French Toast with Caramelized Bananas, the Smoked Salmon Platter, and the Omelet station are just a few reasons we can’t say no to breakfast at Maggiano’s. Find your local Maggiano’s Banquet team on our website and click Daytime for a menu and pricing.
Lorenza’s Sundae Bar
Speaking of Banquets, there’s an amazing summer reception offer available now through September 24th, which includes Lorenza’s Sundae Bar. We think the selection of treats like Vera’s Lemon Cookies and Nonna’s Toasted Pound Cake make it a deliciously fun way to engage with your guests. Call your Banquet Sales Manager to learn more at 877-350-3721.
On July 21st, we’ll be 47 restaurants strong! Though we’re growing, we’re still a chef-driven restaurant with a scratch kitchen. That means that while we strive for flawless execution, your dish is homemade and we can accommodate dietary needs. If you have dietary restrictions, let your server know and we’ll be happy to create a dish that suits you and your guests. The same rule applies for Carryout, Delivery and Banquets – we want to deliver food you’ll love.
Contadina & al Forno
You may be asking yourself, who are Contadina and al Forno? They’re more of a what – two ways to upgrade your Maggiano’s steak and veal dishes. Contadina style includes two Italian Sausage links, Crispy Red Vesuvio-Style Potatoes, Roasted Red & Yellow Peppers, Roasted Mushrooms, Caramelized Onions, Sun-Dried Tomatoes, Steak Jus, and Garlic Butter – many of guests refer to this as a meal in itself and it is the WOW of all steaks. Al Forno style is when the steak finished and baked with Gorgonzola Cheese, and served on a bed of Portabella Mushrooms that have been cooked in Balsamic Vinegar, Steak Jus and Garlic.
Restaurant Events We love spending time with you. Our restaurants host murder mysteries, cooking classes for adults and children, wine and beer pairing dinners, banquet open-houses and more throughout the year. The best way to keep up with your neighborhood restaurant’s event calendar is through our E-club where you’ll get $10 off your next visit just for joining.
Our Famous Rigatoni “D” has a very special history at Maggiano’s. This dish is named after its creator, David DiGregorio. David was an Executive Chef at Clark & Grand and also a Corporate Chef role. He is also the only Chef inducted into the Maggiano’s Hall of Fame.
Rigatoni “D” was the first dish to use pulled chicken and rigatoni pasta. David and his team spent about 3 months perfecting the Marsala Cream Sauce to compliment the herb-roasted chicken, mushrooms and caramelized onions. This dish wasn’t his only claim to fame – he also helped create dishes like Nonna’s Toasted Pound Cake, Mom’s Lasagna, Crispy Zucchini Fritté, and Chicken & Spinach Manicotti. So salute to Chef DiGregorio!
We love mushrooms how the mushrooms really make this dish. If you’re a fan, you’ll be so glad you tried Rigatoni “D!” Enjoy this fun mushroom trivia to get the conversation going with your fellow mushroom lovers:
More than 900 million pounds of mushrooms were grown
Mushrooms have almost as much potassium as a banana
Mushrooms are the only item in the produce aisle with vitamin D and one of the few non-fortified food sources
Mushrooms contain antioxidants, B vitamins, copper
The trend is to blend! Use mushrooms and meat together to keep the flavor and cut calories