It makes sense that Il Forno is named after the Italian term for "oven." After all, a brick oven is central to the restaurant's menu; its radiant heat roasts fresh seafood and bakes pizza crusts to perfection. Il Forno's chefs also prepare other fine Italian cuisine, including traditional pasta dishes and shareable appetizers. They back each of these specialties with an impressive guarantee: they'll never send a meal into the dining room that they wouldn't gladly devour themselves.
The Iron Pizza Kitchen chefs are so proud of their creations that the second a pizza pops out of the oven, it is placed in a display case. That way, guests can ogle every pie and select the exact piece they want to devour. Crusts hide under layers of pizza sauce, pepperoni, spinach, mushrooms, peppers, chicken, and gooey cheese. For other pizzas, chef eschew sauce completely, and instead cover crusts with enough dairy to give a T.rex a milk mustache, or use unique toppings like kale, buffalo chicken, and tomato bruschetta.
Since 1928, Beechmont Tavern has filled its convivial, neighborhood hangout in New Rochelle with the aromas of classic pub grub, including burgers, golden brown onion rings, and entrees such as sheppard’s pie. The local has recently expanded their brand of toast-worthy cooking to a second location in White Plains.
Gemelli’s gourmet pizzas showcase tastes such as broccoli raab and sausage; chicken, celery, and hot sauce; and arugula and burrata cheese. Guests looking to customize can adorn a thin-crusted pizza with a number of toppings, such as eggplant or artichoke hearts, or leave the flavor combinations to the professionals. The recipes extend beyond the scope of the pies and include steaming plates of pasta with pancetta and porcini mushrooms or entrees of parmesan-crusted chicken and grilled skirt steak with spinach. The exposed brick walls and thick wooden floorboards add to the elegant dining atmosphere, aided further by the waiters wearing their best pizza-flavored top hats.
Zagat Ratings ...They “make a mean burger”, “killer milkshakes” and a range of “hearty” American eats “served in a skillet” at this “reliable” New Rochelle eatery; the “diner atmosphere” doesn’t faze the “Iona college crowd” or “locals with small children” who t
More than 50 years go, Mike Ilitch was poised for major-league glory. An up-and-coming shortstop for the Detroit Tigers, his baseball finesse was blossoming when an injury derailed his sports career. But although the wound stunted his athletic aspirations, it steered him toward a new path, and on May 8, 1959, he and his wife opened the first Little Caesars location, a then-unheard-of carry-out-only joint. The career shift and novel technique eventually proved triumphant. Today, the pizzeria's iconic, toga-clad mascot adorns storefronts on five continents. In each shop, staffers forge the signature Hot-N-Ready pizza, a freshly baked pizza designed for instant pickup, and warm, garlicky Crazy bread. With a storied half century under their belt, Mike Ilitch and his family strive to give back, supporting local organizations and creating their own charitable programs.