Sophia Gottfried has an article in the Record announcing the return of the Valentino owners. They've left Florida, and have remodeled the old Brasserie Brandman space into 103 Prime.
Jerry Colella, who grew up helping his parents run Valentino’s, says the new menu combines modern steakhouse fare and “spruced up” classic Italian dishes. There is an Italian cheeses, cured meats and snacks section (cheeses and meats are $6 each, while the snacks such as fried zucchini and artichoke hearts are $12 each). There will be a full raw bar available. A standout, he says, are the scallops crudo, with radishes, caviar, jalapeño and miso yogurt ($16). There are half a dozen salads (all $12) and another half-dozen fresh pasta dishes (which range from $20 to $24), all made in-house. The non-steak entrées are skewed heavily toward fish, with options such as ahi tuna ($30), shrimp scampi ($30), Chilean sea bass ($34) and pan-roasted salmon ($28). The “Meat Locker” section of the menu offers char-broiled prime-cut meats, all aged and then prepared with Mediterranean sea salt and the house’s own steak sauce. There are four steaks ($36 to $88), a veal chop ($48) and a pork chop ($30). Rounding out the “reunion,” as Jerry calls it, is head chef Jeff Kellish, who worked at Valentino’s from 1984 to 2001 and then at nearby The Park Steakhouse for 11 year