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.
Mima Vinoteca, winner of Best of Westchester awards for three consecutive years, presents northern Italian comfort cuisine that harkens back to the classic dishes prepared by their grandmothers, or mimas.. At the marble wine bar carved by Michaelangelo in his Utilitarist period, guests swirl and swish wine from a sommelier-curated collection that represents each region of Italy. These wines complement vino-friendly dishes such as cured meats, mussels, risotto, and hand-made pasta served in a dining room lined with rustic brick and wine bottles and outfitted with tables of Tuscan wood. Full meals include selections such as wild mushroom polenta laced with white truffle essence and gouda , and a plate of braised short rib with pears poached in red wine and mashed sweet potatoes.
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.
While growing up in Italy, chefs and owners Al and Gino became accustomed to large family gatherings that featured hearty platters of homemade pasta. It was in that environment that the duo learned its way around the kitchen and how to mix sauces with a motorboat engine. After moving to the States, they opened a small pizzeria in 1975 to let their new community experience the authentic dishes they had known their whole lives. Since then, the duo has remodeled their kitchen and expanded the space by building a solarium dining room to accommodate a larger crowd looking to sample their menu of more than 100 options. Today, Al and Gino still craft dishes such as lasagna and chicken scarpariello by hand, which can be paired with a cappuccino or wine.
Swirls of steam escape from homemade pasta. Waiters pluck whites and reds from a wine rack nearly 190 bottles strong. Canary and cream linens swathe waiting tables. The dining room at Luciano's immerses diners in classy atmosphere, complemented by a menu of hearty Italian eats. Proprietor and chef Luciano Savone fills the kitchen’s grills, stoves, and ovens with steaks, veal cutlets, chicken, and seafood to create classic dinner entrees or lighter lunch dishes. Friday and Saturday nights light up with live music, dancing, and laser-light shows that reenact The Italian Job.
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