Like chili popsicles and videos of grizzly-bear ballerinas, the simple, authentic Italian food at John's Restaurant & Pizzeria has been enjoyed for nearly 40 years due to its versatility and heartiness. Start with an order of baked clams ($9 for eight), bruschetta ($4.95), or fried zucchini sticks ($7). John's pizza starts with freshly made dough, 100-percent real part-skim mozzarella, and a fresh sauce made from California and Italian tomatoes. Try a pie topped with artichokes and sundried tomatoes ($17) or the sauce-less tomato and basil ($18). Meaty slices include the buffalo chicken ($21) or the chicken parmigiana ($21). Calzones, pastas, and heroes both hot and cold round out the menu.
Both locals and visitors to the Hamptons are already immersed in the area’s signature beachy, carefree elegance and high-quality dining, so Serafina East Hampton had to have more than just beautiful décor and tasty dishes to stand out. Knowing this, the proprietors focused on the little things to create a dining destination in an idyllic setting. For one, chefs make dough for their more than two dozen signature “le pizze” pies using water that passes through a special filtering system so that it resembles water in Naples, where their preferred style of pizza originated. They then baked their pies in a specially constructed, moisture-free oven that offers a perfectly crisp crust. The fruits of its labor include the Margherita V.I.P. with imported fior di latte mozzarella; the Bianca with baby arugula, fontina, fresh mozzarella, and parmesan (a Serafina legend); and from the gourmet section, the Cheese Steak with sirloin steak, fontina, and truffle sauce. Beyond pizza, the menu offers a host of Italian specialties featuring local, seasonal produce such as the lobster carpaccio appetizer, the vegetarian lasagna, and freshly grilled Atlantic salmon with lentils. To end meals, diners share on homemade Italian sweets and feast their eyes on the space’s design, which stands as a testament that the owners’ attention to detail didn’t end with the food. The décor scheme is fittingly coastal, with clean white trim, sand-colored tablecloths, and plenty of natural light. The airy dining room boasts cathedral ceilings draped in flowing white fabric that leads to French doors, which let in fresh, salty ocean breezes in the warmer months. Guests can also pull up an aluminum stool and enjoy a crisp white wine or strawberry-basil martini at the white- and blonde-wood bar or lounge under bright yellow umbrellas at the outdoor tables along North Main street.
At Caruso's, Italian cuisine is the star of the show. On an outdoor patio or indoor dining room, forks can be found twirling through plates of spaghetti and linguine or spearing nubs of homemade gnocchi. In the kitchen, chefs make sure to use fresh ingredients in each of their dishes, sourcing items locally when possible. Local littleneck clams made an appearance on the menu, while Long Island's own Pellegrini chardonnay and merlot can be found amidst the wine list's Italian and Californian options. Diners may also opt to recreate the restaurant experience in their own home with a take-home pie from Caruso's attached brick-oven pizzeria and white tablecloths draped over the family dog.
Orto's chefs embrace the Old World roots of Italian-American cuisine. In doing so, they alter the selection on a daily basis to incorporate the choicest ingredients, ensuring that their rustic pasta dishes and hearty entrees maintain a home-cooked charm. At the same time, North American influences shine through in dishes such as semolina-breaded fried chicken and slow-roasted pork jowls with salsa verde. Orto also features a curated wine list brimming with Italian choices, though the eatery also allows diners to bring a bottle of their favorite wine from home. Housed within a building that dates back to the 1820s, per the New York Times, the restaurant's dining room evokes the ambiance of an Italian home. Weathered wooden columns and ceiling beams complement the warm tones of earthenware tile floors and eggshell walls. This intimately lit, aged look lends a cozy and inviting vibe to the space, which mirrors the rustic spirit of the menu.
Since 2010, Miller Place Pastaria owners Charles and Pamela Zein have worked to give each visitor a memorable dining experience. While Pamela seats guests in a cozy dining room and pours glasses of their favorite wines, Charles mans the kitchen as executive chef. He simmers sauces for pasta dishes, bakes gourmet pizzas, and serves up piping-hot spinach-roll calzones.
A brick oven, a collection of classic Italian recipes, and a slew of fresh ingredients. Those are a few of the things that make meals special at Boccone Pizzeria & Ristorante, but they're far from the only ones. Many come simply for the family-friendly atmosphere, knowing they can relax and share laughs across plates of linguine and veal marsala. Arguably, one of the main focuses in the kitchen is on specialty pizzas that range from the traditional Grandma pie to the inventive Seafood Oreganata with scampi sauce, shrimp, and clams.