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).
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.
The Rocco boys' love for pizza started in the Bronx, where they worked at their father’s pizzerias from a young age. Now, brothers Joe, Mike, and Frank are continuing their family's tradition at 10 locations of their 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 the Planet Pizza culinary team, 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 menu choices such the compo salad with baby field greens, grape tomatoes, candied walnuts, gorgonzola, and dried cranberries or the buffalo chicken wrap loaded with strips of crispy chicken, lettuce, tomato, spicy wing sauce, and chunky blue cheese dressing are more convincing than Pluto as a mature planet.
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.
Culinary Institute of America–trained chef Salvatore Cucullo Jr. and his staff of gourmet gurus marry classic Italian flavors and modern techniques in a menu brimming with fresh seafood and pastas. Wine and specialty cocktails set an elegant tone for dinnertime, which begins with appetizers such as baked mac 'n' cheese with lobster, shrimp, and truffle oil ($12) or a platter of shucked oysters with little-neck clams (market price). Main courses include pistachio-crusted halibut with sauteed spinach tangerine buerre blanc ($28), and Nana's gnocchi with pomodoro sauce. The scrumptious lunch menu includes a veal parmigiana sandwich ($11), crispy or grilled calamari with mixed greens and tomato tapenade ($12), and passion-fruit-glazed shrimp with coconut-strawberry salad ($14).
Pas-Tina's, a repeat honoree on the Best of Westchester list, beguiles taste buds with old-world recipes conjured from fresh ingredients. Guests can eyeball the extensive menu over the lip of a house-made sangria aperitif ($8) or dip into a hot antipasto plate spotlighting clams, mussels, and shrimp backed by eggplant pinwheels and stuffed mushrooms ($11). Succulent slabs of filet mignon arrive surrounded by savory barola-wine moats guarded by uniformed mushroom sentries ($26), and the tilapia puttanesca sports chopped tomatoes, capers, olives, and a confetti of fresh basil ($23). The menu's two dozen generously portioned pasta dishes include tender gnocchi ($16) and king-size pillows of jumbo ravioli ($15) cuddled up with mozzarella security blankets. At dinner’s end, sweet teeth can sink into a choice of layered napoleon pastry, tiramisu, or tangy cheesecake (a $7 value).