Harrison Pizza and Pasta’s chefs use old-fashioned recipes to prepare classic Italian eats and old-fashioned hospitality to treat customers as family members. The kitchen staff’s expansive menu details hot garlic knots, pasta fagioli, and eggplant heroes. The main attractions, however, are the eatery's specialty pizzas, which arrive on focaccia or Sicilian-style thick crust and, like its catered dinners, are designed to please large groups or solitary guests with multiple mouths.
Al Dente Italian Trattoria's owner and chef, Anthony Delfino, creates intimate dinners with a focus on great food and a welcoming atmosphere. Crafted with passion from fresh ingredients and following authentic recipes, Delfino's menu of hearty Italian fare sails to tables dish by dish for relaxed meals that unfold over the course of several hours. Dishes can also be served all at once, family-style, for large groups or patrons who like to put calamari on their cheesecake. An extensive wine list spares patrons the trouble of stomping their own grapes in the parking lot, with cabernet, pinot grigio, and other varietals enhancing the rich cuisine's subtle flavors.
Mike Rocco’s love for pizza started in the Bronx, where he worked at his father’s pizzerias from a young age. Now, with the help of his brothers, Joe and Frank, he continues his family's tradition at 10 locations of his own invention—all flaunting the Planet Pizza name tag.
A man can't build such a pizza universe without some serious pies. But inspiration isn't a problem for Mike and his chefs, who've molded more than 30 toppings into about 25 specialty circles, all available on gluten-free and whole-wheat crusts. In addition to specialty pizzas, the cooks concoct other Italian-American fare such as shrimp parmigiana and mini pizza rolls that are more convincing than Pluto as a mature planet.
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).
Since 1981, Enzo's Restaurant has been serving homemade pastas and Italian meat and seafood entrees in a comfortable setting. The original chef, Luciano Savone, now owns the eatery and proudly displays dishes such as spinach-stuffed ravioli and shrimp scampi atop crisp linen tablecloths in his newly renovated dining room. The interior showcases glistening dark woods and a full bar, and guests can dine on the outdoor patio in warm weather or when they have a permission slip from a groundhog.
Overlooking the rolling greens of the Maple Moor Golf Course, the newly opened Bistro Twenty Five welcomes diners to an elegant, warmly lit dining space with polished hardwood chairs and tables. Chef David Fierstein summons eaters to his dinner menu with classic Italian appetizers, such as little-neck clams cooked in garlic, oregano, and the steam emanating off of pictures of Rudolph Valentino. Cavatelli pasta plays with grape tomatoes, chilies, and extra-virgin olive oil, and the veal saltimbocca's eponymous protein peeks from beneath a blanket of prosciutto, parsnips, and cabernet sauce. Poultry plates include the chicken scarpariello, escorted to place settings by a fleet of sausage, potatoes, and roasted peppers.