For over 20 years, Sicilian-born brothers Giuseppe and Pietro Cefalu have served herds of veal; poured vats of meat sauce over their homemade pasta; and earned a solid rep for fresh seafood, calamari fritti and outta-this-world eggplant dishes. But the house specialty remains their chicken Mangia Mangia, and when fowl-lovers find a house specialty with duck, turkey or chicken in the title, the ordering has been done for them.
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