The dough halo hovers in the air, free-for a split second-from gravity's machinations. This airborne moment is short-lived, and the circlet plummets back into the hands of the New York Pizza Company chef, who repeats the up-and-down cycle until he deems the dough ready to be festooned with toppings. Masters of the well-made pie, New York Pizza Company's chefs pride themselves in their hand-tossed dough and the fresh toppings-such as ricotta, roma tomatoes, and barbecue chicken-that dapple their surfaces. Once a pizza has been assembled, the chefs slip it into the kitchen's brick oven where off-duty suns imbue it with a golden, toasty patina. Along with their signature pies, the chefs also whip up hot and cold subs, calzones, pastas, and soups.
Like its log cabin location, Arturo's Tavern exudes the warmth of home by serving up an extensive selection of Italian dishes. Sauces from Bolognese to white clam, for instance, coat a choice of eight pastas, including cavatelli and whole-wheat linguini. Hearty mains like chicken scarpariello and veal parmigiana dominate dinner, while lunchtime features sandwiches such as open-faced grilled chicken with saut?ed escarole and mozzarella. House-made desserts and martinis in flavors such as caramel apple and Nutella end meals on sweet notes.
Frankie & Augie'z tempts taste buds with its Italian pastas, soups, and seafood on the regular dining-room side, and makes mouths water with its array of bubbly, cheesy pizzas on the more casual pizzeria side. Plates of succulent broiled salmon, tender veal, and plump cheese-stuffed tortellini rest upon cloth-covered tables in the dining-room side. On the pizzeria side, traditional New York–style or brick-oven-style pizzas, which rebel against convention by wearing their sauce on top of their cheese layer and getting tattoos, top café tables sans cloths.
Piles of raviolis, gnocchi, and fettuccine noodles blanketed in bolognese or mushroom sauce is a common sight inside Gino?s Trattoria. So are platefuls of almond-crusted salmon and veal marsala. The chefs stuff slices of pesto-covered chicken inside housemade focaccia bread and top cheesy pizzas with bacon, olives, and pineapple. Guests can also learns trade secrets of the chefs during cooking classes in their professional kitchen, chock-full of enough stainless-steel appliances to entice any chef or man made of magnets.
Over the tops of neatly groomed conifers, the muted drizzle of a fountain loops over a still pond. Glancing out from the dining room of Seasons American Bistro & Lounge, away from the lofted beams and white tablecloths, the eye drifts out across the water and to the verdant rolling hills crowded with ancient trees. Inspired by the bistros and tapas bars of Europe, the menu at Seasons highlights shareable plates, which circulate during long chats measured in glasses of wine. From the ranks of bottles spring the floral bouquet of the Italian Alverdi pinot grigio and the earthy plum notes and Napa Valley sunshine of the 2005 Markham merlot. The sound of toasting glasses drifts through a bar and lounge with small tables and a wrap-around banquette decorated with cut flowers and candles that set the mood and keep somebody from setting down a cornucopia there.
Owner Vincent Gaudio whips up tasty Italian recipes in his eponymous family restaurant. He crafts authentic dishes, such as sea scallops served with gnocchi, and more than 22 different pasta dishes that incorporate escarole, sautéed eggplant, and PEI mussels.