DINING & BARS

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AWE file photosBasilio Inn's shrimp in brandy sauce, served with rice pilaf.

A monthly spotlight on Staten Island's enduring dining destinations

By today's standards, if a restaurant reaches its third birthday, it's an eternity in the food business. Then there are places like Basilio Inn in South Beach, an 80-year old classic. La Fontana in Oakwood and La Botte in Grant City have both survived 25-plus years with certain menu traditions intact. Remarkably, these restaurants also have familiar faces manning the front-of-the house. In an industry where the kitchen door usually swings one way for hired help, these are notable anomalies.

As the great Manhattan restaurateur Danny Meyer says, "The taste of the new pleases me less than the comfort of the old." Indeed familiar flavors may not be gourmet, but they are esteemed by Staten Islanders.

Once a month, AWE's "Back for Seconds" will spotlight restaurants that have survived in the business for over two decades in Staten Island's food service industry.

AWE Photos/Jodi Lee ReiferSam Berrios, Rum Runners, 2030 Richmond Terr., Port Richmond

Sam Berrios, Rum Runners, 2030 Richmond Terr., Port Richmond

The owners of this bar knew Berrios was the right man for the job. Situated on a somewhat isolated, industrial stretch of Richmond Terrace, Rum Runners -- with its cobalt blue exterior -- doesn't exactly scream inviting. Especially with its grates on the windows from the bar's previous incarnation.

But Berrios, a self-described "Puerto Rican redneck," commands respect, say patrons, some of whom are bikers.

"Any problems, you gotta get out," says Mike Rodriguez, 27, a mechanic from Port Richmond.

AWE file photoThe chalice was hidden at Tony's Brick Oven Pizza in Rosebank last week.

There are only two chances left to spot AWE's golden goblet at S.I. restaurants and win free meals!

THE DEAL: One winner a week for four weeks is chosen from a random drawing of all correct entries. These four lucky individuals will receive gift certificates to various Island eateries. Plus, there are goody bags full of surprises for the winners. Each winner is automatically entered into a drawing for the grand prize: A $250 tab at any S.I. restaurant. Congrats to last week's winner: Anthony Rossetti of Great Kills. (See Turning Tables at SILive.com/AWE for the puzzle answers).

iSTOCK Photo

The food service industry takes a beating from every angle

Singlelicious in Port Richmond Center has closed. Chef/owner Sharon Singleton may open in another location but, for now, she's the latest casualty in the ala carte business. We're sad to see the southern food restaurant leave Staten Island's food landscape, but some things may happen for the best: This fall is probably among the worst times in modern history to earn a livelihood in the food service industry.

If you're a waiter or waitress on Staten Island, odds are you're coming home with fewer tips. If you're a restaurateur who's had a rocky year of sales, you've likely thrown savings back into the business: Food costs and operating expenses have cut into profits while you've hesitated on raising meal prices.

And if you're a meat, fish, bread or produce purveyor, garbage hauler, banker, paper goods salesperson or knife sharpener, you're undoubtedly waiting on receivables from restaurateurs for more than 30 days. You're now handling bounced checks and/or finding out that your restaurant clients have suddenly shut down. For future restaurateurs opening their doors, you as a vendor are less likely to be so easy on credit terms.

As less and less customers will hit the borough's dining beat in the months ahead, here are a few thoughts on how restaurants save money. While it might cause some serious grumbling among staff and/or customers, these are perfectly acceptable ways (in my opinion) of trimming the fat in an eatery. Certainly we want our restaurants to outlive these tough times when cash seems to be in short supply.

Jan Somma-Hammel/SI AdvanceGive up linen napkins for the paper ones? Sacrifices have to be made to keep afloat.

A rainy fall day can be bliss. It certainly puts me in the mood for soup and other comfort foods. Here are five eateries with hot stocks.

Michael McWeeney/SI AdvanceSalvatore Sigona displays his specialty soup: Italian Wedding Soup.

AWE Photos/Frank JohnsVIVA VARIETY: Moussaka is a standout dish on Andrew's menu, but the diner offers much more.

This diner excels where it counts: Service, selection & a topnotch specialty

Greek-style red snapper.

After losing a few of its veteran players, the diner industry is experiencing a bit of a renaissance on Staten Island.

But what makes a diner stand out in the crowd?

Two matters come to mind: The restaurant should present reasonably priced specialty dishes that stand out among what is typically unsophisticated fare -- i.e. egg-based dishes, burgers, grill items and comfort foods -- all served with commendable service.

Solve the puzzle & spot our golden goblet to win free food from S.I. restaurants

Last week, we began publishing clues to help Staten Islanders find four restaurants where our hand-crafted, golden AWE goblet is located. (FYI: The cup will be in plain sight at selected Island restaurants.)

One winner will be chosen each week -- over a four-week period -- from a random drawing of all the correct entries. These four lucky individuals will receive gift certificates to various Island eateries. Plus, there are goody bags full of surprises for the winners.

Readers who guess correctly on any one of the four locations are automatically entered into a drawing for the grand prize: A $250 tab at any S.I. restaurant.