Downtown eatery celebrates two delicious decades

<p>The New Yorker Pizza & Restaurant has survived the test of time for a reason. It isn't fancy, it's just good, honest, homemade food at reasonable prices. When January rolls around, it will be celebrating its 20th year in the same location.</p><!-- Nothing to do. The paragraph has already been output --><p>Owner Rosalia Cucci, a native of Palermo, Sicily, runs a tight ship, and she does it six days a week from 9 a.m. to 10 p.m. Now that's Old World stamina.</p><p>“My husband, Salvatore, and I used to work seven days a week when we were saving our money to send our [three] kids to college,” says Cucci.</p><p>Since Salvatore Cucci suffered a stroke in 2003 and retired, daughter Diana Bloom has become her mother's right-hand woman.</p><p>With a good-natured smile Bloom says, “My mom's a control freak.”</p><p>“No!” Cucci protests. “I just like doing things my way.”</p><p>“My way” was established by both Cucci and her husband long ago, and that in part explains the name, The New Yorker. </p><p>“New York-style pizza is thin crust,” says Bloom, “and my dad had a restaurant in New York before we moved here.”</p><p>Since January 1989, local families have been the restaurant's most loyal customers. </p><p>“I love Petaluma and I love my customers!,” Cucci exclaims.</p><p>And if The New Yorker could gauge its popularity just by its customers who travel, it would be the most popular restaurant in town. Just consider all those post cards.</p><p>“It started 18 years ago,” Cucci remembers. “We got a post card from customers who went to Switzerland. I said to my husband, ‘This is such a beautiful picture, I hate to throw it away.' So I stuck it up there.”</p><p>She points to a corner behind the counter. And that's how a tradition was born. The cards have poured in from everywhere – Montana to Mongolia and beyond. Post cards cover every inch of wall space and are now beginning to overtake the ceiling.</p><p>“I haven't had to paint in years,” Cucci jokes.</p><p>Cucci admits the recession has taken a huge 25 percent slice out of her profits, but there are some saving graces. Movie-goers and Mystic Theatre customers can count on after-hours pizza by the slice and the new apartments on First Street have customers discovering The New Yorker every day.</p><p>“And the kids who come in after school love my breadsticks and chocolate chip cookies,” Cucci says. </p><p>Chocolate chip cookies? </p><p>“Well, we don't have them in Italy, but I started making them for my kids when they were growing up,” she adds.</p><p>Cucci admits her baked goods (cookies, breadsticks, pizzas and more) are made strictly by instinct, an eye for accuracy, and years of experience.</p><p>“Recipes?” Cucci responds to a question. “I don't have any recipes.” That is the mark of a true good cook. </p><p>Now about those breadsticks. “I don't like them sitting around,” Cucci says. “I make them fresh to order just like a pizza.”</p><p>Hot from the oven, these plump golden fingers are coated with an aromatic sprinkling of Parmesan, garlic, parsley and salt – definitely not for salt-restricted diets – and a choice of two dipping sauces, marinara or ranch, or a combo of both. Delizioso!</p><p>There's enough per serving for three or four average adults to share – or one teen-age eating machine.</p><p>As for the cookies, Mrs. Cucci could give Mrs. Fields a run for her batter if she set her mind to it.</p><p>And what Italian restaurant worth its sauce doesn't have fettuccini Alfredo on its menu? But here fettuccini Petaluma was created in honor of the town the Cuccis love. The Alfredo cream sauce comes with the addition of ham and mushrooms. </p><p>“It's very popular,” says Bloom.</p><p>Which leads to the question, “What's your most popular non-pizza dish?”</p><p>Bloom: “Spaghetti and meatballs.”</p><p>Cucci: “No! Spaghetti and sausage!”</p><p>Bloom: “I don't think so, Ma. Spaghetti and meatballs.”</p><p>Cucci: “Put down pasta primavera.”</p><p>New Yorker enough for you?</p>