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.
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).
Ferraro’s multifaceted menu meanders from classic pizza offerings to traditional pasta dishes and ends face down in a fully loaded line-up of italian heroes. Gnocchi bolognese ($9.50 small, $12.50 large) tempts diners with handmade memory foam pillows of potato pasta, while the chicken scarpara showcases a saucy soirée of chicken, sausage, and hot cherry peppers ($14.50). A side of pasta, a small salad, and a stern home economics teacher chaperone each entree. Lunchers can commandeer pizza by the slice ($2.35–$3.25), such at the Grandma Pizza, a thin and crispy Sicilian-style square crust loaded with plum tomatoes, fresh mozzarella, and a sprinkling of garlic ($3.25 per slice or $16.99 for a pie). Chivalrously delicious heroes include the Ferraro Special, a vodka-sauce-drizzled, golden-haloed chicken cutlet bedecked in melted mozzarella and prosciutto ($8.99).
The big draw at JT Straw’s Bar & Grill is the wood-fired brick oven, which crisps the edges of pizzas day and night. Housemade meatballs, smoked mozzarella, and sliced rib eye steak all sink into sauce before pies emerge from the oven ready to be gobbled down or used as a bargaining tool in divorce court. Aside from the pizza, JT Straw's also doles out draft brews, burgers, salads, and wings doused in more than 60 sauces, including spicy mexican, mango chipotle barbecue, and garlic sesame.
Though both locations of Esposito's Ristorante & Pizzeria serve the same menu of classic Italian fare, each cultivates its ambiance all on its own. At the White Plains site, waiters pour out wines from a full bar to pair with elegant entrees such as shrimp scampi and filet mignon. Windows with views of Mamaroneck Avenue light up the spacious, second-floor dining area, which welcomes both families with children and couples on dates. Alternately, the red awning of the more casual Valhalla location twinkles with dangling Christmas lights, beneath which waft the scent of specialty pizzas topped with prosciutto, hot cherry peppers, and crushed plum tomatoes. Take-out, delivery, and catering options export meals to parties, family dinners, and the vault in Fort Knox that contains the U.S. government's strategic supply of marinara sauce.
Since 1958, this Zagat-rated restaurant has plated authentic Italian cuisine handcrafted from the freshest ingredients in Chef Salvatore Cucullo’s kitchen. Open for lunch and dinner, the 50-seat eatery’s specialties range from spicy seafood dishes made with generations-old family recipes to saucy pastas and comforting chicken and veal entrees. Wines culled from across the globe lend meals an international flair and boast subtle notes of jet lag, and Fratelli’s catering services help satisfy packs of peckish minglers.
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