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.
Passed from Andy Saldamarco to Tom DeLuca, Saldamarco?s Deli has been a fixture in the community for 39 years, and DeLuca carries on Andy's recipes as he serves up many of the same sandwiches and hot foods such as eggplant parm, chicken parm, meatballs, and sausage and peppers that have kept it a local staple. Saldamarco's was also voted #1 best Italian Deli in the 2013 Best of Shoreline Readers' Poll, #2 for best soups, and #3 for best salads. Freshness is a priority, as all salads are made fresh including tuna salad with Hellman's Mayo and the Deli grinds their own beef with no additives. Housemade roast beef adds tasty weight to soft sub rolls, and freshly cut steaks and pork roasts line the butcher's case alongside strands of housemade italian sausage that are great for grilling in the summer or exercising when a jump rope is unavailable.
In the kitchen of Nuzzo's Apizza, third-generation pizza maker Barry Nuzzo and his team of cooks prepare thin-crust New Haven-style pizzas and Sicilian-style pies layered with ricotta cheese. Patrons can choose from toppings such as bacon, clams, or red peppers roasted on-site, or opt for a specialty pie: the Eggplant Rollatine, for example, which combines eggplant, marinara, ham, ricotta, and Parmesan. The cooks also make gluten-free pizzas, pasta dishes, and submarine sandwiches.
Pizzeria DaVinci's menu is home to golden calzones and classic grinders, but the restaurant is known best for its thin-crust pizzas made from fresh dough. Because they're cooked on top of a blazing-hot stone, the pies develop a crisp crust that lays the foundation for gourmet toppings such as meatballs, smoked bacon, and gorgonzola cheese.
At Pizzeria DaVinci, the signature house pizza—aptly named the Da Vinci—is a vegetarian one, piled with spinach, sun-dried tomato, and feta. However, there's plenty of meat options on the pizzeria's menu, too. There are 16 thin-crust pizzas to choose from, each baked on a hot stone and topped with delicacies from baked potato fixings to clams and bacon.