The epicurean alchemists at Anthony D’s cook up an Old World Italian menu brimming with homemade pastas, veal, and seafood. Next to a crackling fireplace, patrons lean forward in the dining room’s beige leather as they fork into little neck clams stolen from Poseidon’s own larder and poached in a light tomato sauce. A pan-seared crab cake nested in organic greens warms up the crowd before lobster ravioli and mustard-encrusted lamb chop take the gustatory stage. Veal chop tickles tongues with sautéed mixed mushrooms, cherry peppers, and a Barolo-wine reduction, and leeks and fresh thyme promenade around a rib-eye steak. Dining quartets can browse the ample wine list before comparing the fruity, tannic tastes of a Toscana red to the sweet notes and unmistakable German vernacular of a bottle of Saint M riesling.
Di Stefano’s floor-to-ceiling windows frame a particularly cozy picture of diners savoring bites of warm bruschetta, twirling linguine, and sopping up lemon white-wine sauce with veal scaloppini. Guests tear into penne-vodka or chicken-marsala pizzas at the round wooden tables in the dining room, or head outside to the umbrella-covered patio to taunt chipmunks with their people food. The family-friendly restaurant offers catering, takeout, and free delivery, and it now serves liquor.
Culinary Institute of America–trained chef Salvatore Cucullo Jr. and his staff of gourmet gurus marry classic Italian flavors and modern techniques in a menu brimming with fresh seafood and pastas. Wine and specialty cocktails set an elegant tone for dinnertime, which begins with appetizers such as baked mac 'n' cheese with lobster, shrimp, and truffle oil ($12) or a platter of shucked oysters with little-neck clams (market price). Main courses include pistachio-crusted halibut with sauteed spinach tangerine buerre blanc ($28), and Nana's gnocchi with pomodoro sauce. The scrumptious lunch menu includes a veal parmigiana sandwich ($11), crispy or grilled calamari with mixed greens and tomato tapenade ($12), and passion-fruit-glazed shrimp with coconut-strawberry salad ($14).
The menu at Frankie & Fanucci's Wood Oven Pizzeria is dominated by the offerings from the authentic 800-degree wood-burning oven, which chars the tasty toppings melting against thin crust dough and crispy panini rolls. The simple margherita pizza consists of fresh mozzarella from Brooklyn, imported italian plum tomatoes, and fresh basil (16", $16.95). Personal pizzas measuring 10 inches entice eaters with a smaller-sized saucer, a whole-wheat crust option, and more table room to build napkin skyscrapers reinforced with forks ($9.95-$12.95). The wood oven also blisters hot-pressed chicken provolone panini and its mix of provolone cheese, tomatoes, caramelized onions, and sweet roasted-garlic dressing ($8.95). Opposing cool textures of the pear and gorgonzola salad allot a small forest of mixed greens topped with roasted walnuts and pear dressing to prepizza palettes ($8.50). Pasta, available at the Mamaroneck location, teams with the scratch-made Grandma's Sunday Sauce to create flavor-saturated entrees such as cheese ravioli ($13.95). The Hartsdale Village location, mentioned in a New York Times article, imparts passionate discussions of sweets through the nutella pizzetta, where the delicious chocolate-hazelnut spread smoothes over pizza crust before being struck with a vanilla ice-cream meteor ($7.50).
Pas-Tina's, a repeat honoree on the Best of Westchester list, beguiles taste buds with old-world recipes conjured from fresh ingredients. Guests can eyeball the extensive menu over the lip of a house-made sangria aperitif ($8) or dip into a hot antipasto plate spotlighting clams, mussels, and shrimp backed by eggplant pinwheels and stuffed mushrooms ($11). Succulent slabs of filet mignon arrive surrounded by savory barola-wine moats guarded by uniformed mushroom sentries ($26), and the tilapia puttanesca sports chopped tomatoes, capers, olives, and a confetti of fresh basil ($23). The menu's two dozen generously portioned pasta dishes include tender gnocchi ($16) and king-size pillows of jumbo ravioli ($15) cuddled up with mozzarella security blankets. At dinner’s end, sweet teeth can sink into a choice of layered napoleon pastry, tiramisu, or tangy cheesecake (a $7 value).
Father-son restaurateurs Pasquale and Francesco Coli chose the name Massa' Italian Kitchen & Bar as a tribute to the southern Italian farmhouses, known as “masserias,” that line the countryside of their native Puglia, located on the heel of Italy. Their passion for the rustic, Old-World charm of Puglia permeates the kitchen, where chefs hand form pastas, chop local farm vegetables, and assemble housemade sausages. As a nod to Puglia's centuries-old maritime traditions, they also seek out fresh shipments of fish and seafood every day. Before diners embark on a gustatory expedition to Italy, servers suggest wine pairings from a list of more than 100 bottles, and bartenders mix signature cocktails with vodkas they infuse with vibrant fruits.
Today the restaurant continues to embrace its rustic roots, catering to diners and families who appreciate classic Italian cuisine and healthy portion sizes. The easy, dining-room evokes the feel of a rural cottage with its exposed-stone walls, floor-to-ceiling fireplace, and woodwork, which was constructed out of materials salvaged from century-old New England barns to created a relaxed dining experience. At each table, Old-World crafted entrees steam atop white plates, while families and friends breezily chatter amid the homey ambiance to the split-level dining room and wine bar.