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.
For a restaurant that opened its doors in 2009, there?s a surprisingly classic vibe to LILO. Maybe it?s the tables made from reclaimed 200-year-old ship lumber or the red button-tufted leather banquettes tucked underneath them. But like the smiles you get at the door, the restaurant?s menu would be at home in any era, spanning both classic and updated Italian staples.
LILO?s food is at the heart of the operation and a multifaceted labor of love. Some dishes come from brother-owners Richard and Robert Pellegrino; some from their grandmother, whose marinara pizza holds a place of honor on the menu; and some from their team of executive chefs trained in the culinary canon of the Amalfi Coast. This confluence of cooking styles, culinary traditions, and regional flavors ensures diners have a plethora of options. Linguini with white clam sauce boasts sublimely briny notes from the ocean, while healthy options?marked by red hearts?include colorful dishes such as the vegetable-covered primavera pizza and shrimp fra diavolo. Lunchtime guests can savor the warm grilled balsamic chicken salad or one of the classic pizzettas. To complete your culinary experience at LILO save room for the homemade chocolate mousse, tiramisu, or Ciao Bella gelato. Accompany any or all dishes with wine, beer, specialty cocktails, and cordials of your choice.
Giulio's Restaurant's executive chef, Manuel Marure, pledges to use only fresh, seasonal ingredients in his dishes, taking advantage of each vegetable and herb during its peak time of ripeness. He channels his passion into modern Italian cuisine, incorporating international culinary influences to fill plates with risotto, skirt steak, and seafood stew—as well as gluten-free dishes.
The aromas of Manuel's cooking spread throughout the restaurant, a Queen Anne Victorian house dating back to 1880. In the restaurant's main dining space and four private dining rooms, oil paintings from local artists complement carved wood panels and beveled glass windows with views of the tree where birds gather to plot their world domination.
If you're looking for a compelling reason to dine at Il Giardino Restaurant & Pizzeria, you won't have to look hard. The pizza?is the obvious standout, its crust slightly crispy and laden with fresh toppings. But the rest of the menu is loaded with gems that don't come in the shape of a pie?gems such as the baked clams and chicken parmesan, the latter of which nestles with roasted peppers and artichoke hearts on a bed of spaghetti.?If you still need convincing, how about this: Il Giardino is a BYOB restaurant, so you can bring along a bottle of wine or a carton of your favorite tap water.
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 working as executive chef for top restaurants around the globe, Rossano Giannini would often pine for the bustling piazzas and sunny cafés of his hometown, Lucca, Italy. He left his prestigious position at Torre Di Pisa in Manhattan to open up his own restaurant in Nyack, where streets of picturesque shops and a friendly communal atmosphere reminded Rossano fondly of Lucca. He set up shop in an intimate, sunlit storefront, firing up his stovetop and rolling up his sleeves to prepare the dishes that would one day be lauded by the James Beard Foundation.
Today, Lanterna Tuscan Bistro hums with energy as Rossano's wife, Maureen, leads guests to white-clothed tables and Rossano himself directs the bustling kitchen. He folds lobster and porcini mushrooms into handmade ravioli, mixes fresh herbs into aromatic sauces, and repeatedly highlights the power of meat dishes such as a whole rack of lamb encrusted with mustard and herbed bread crumbs. Rossano even offers Tuscan cooking classes, where he demonstrates how to prepare traditional recipes while providing students with useful culinary tips, such as the best method for chopping garlic and ways to shake off the sense of attachment you get when an eggplant kind of looks like it's smiling at you.