Rather than choose comfort foods from one country, Las Lunitas Diner & Bakery almost seems determined to embrace recipes from as many as possible. This leads to a diverse menu that includes options for every meal of the day except the snack between the beginning and the end of dinner. The eclectic selection includes American staples?such as apple pie and 7-ounce cheeseburgers?as well as housemade croissants, linguine in white-clam sauce, and shrimp ceviche with fried plantains. Omelets and espresso drinks provide a much-needed boost for breakfast, as do the diner's natural juices made using everything from pineapple to kale. Meals can be finished with a slice of coffee cake, marble cheesecake, or milk shake.
At Osteria Italiana, no detail is small enough to escape the team's attention, not even the height of the Caprese salad: it's served as a carefully balanced tower of alternating tomato and mozzarella slices drizzled in balsamic vinaigrette. The detail-oriented eye behind that appetizer?and the restaurant's other Italian classics?belongs to Chef Michael Zampitelli, previously of La Tavernetta. His vision is also evident in dishes such as linguine with calamari and the shrimp risotto, in which fish and rice strike a delicate balance just like they did back in the ocean. His sensibility even shines in simpler lunchtime paninis such as the grilled chicken, mozzarella, and shallot vinaigrette, a favorite he brought over from La Tavernetta.
The cook looks at the order. Another classico brick-oven pizza. This one with extra cheese. He instinctually ladles plum-tomato sauce onto the dough and spreads it out evenly. He sprinkles basil and mozzarella—and then another gob of mozzarella—before sliding the whole concoction into the oven’s intense heat.
The team at Carlo’s Pizzeria & Restaurant has been perfecting this method of pizza making since 1966, when pizza making finally became legal. But brick-oven-baked pies populate only one page of the menu. The other two pages catalog a surfeit of hero sandwiches, stromboli, pasta dishes, and meaty Italian entrees such as chicken cacciatore and veal parmigiana.
Not everyone can make good on the promise of delivering authentic Sicilian pizza, but Tony Oravio’s manages to do just that. With it’s thick crispy bottom and chewy interior, Tony’s Sicilian pizza is as good as it gets when it comes to this contemporary pizza style. Tony’s uses homemade, slow-simmered sauce that’s prepared from scratch for maximum flavor. To top it all off, they practically drown each pie in a half-inch layer of gooey mozzarella cheese. In addition to their delicious Sicilian pizza, Tony’s also has some of the best New York pizza in town- with favorites being the baked ziti and Florentine. They offer five, deliciously-fresh garlic knots for a dollar if you’re still feeling peckish after you’ve had your fill of pizza.
At Saverio's Stone Fire Bistro, Chef Nicola Bertolotti decks out Northern Italian cuisine and pizzas with ingredients such as filet mignon, prosciutto, goat cheese, and truffles. He and his staff hand stretch rounds of dough atop a marble counter before covering them with sauce and toppings and thrusting them into the depths of a mammoth, tiled hearth oven, where high, even heat bakes them to a delectable crunch. Pizza combinations include options such as a quartet of cheeses?mozzarella, gorgonzola, fontina, and ricotta?or mozzarella, truffle cream, ham, and truffle oil. The oven also produces pastas coated in black-truffle or vodka sauces, arriving alongside paninis and salads that cut all the richness with lemony dressings.
A burbling waterfall covered in plants and pebbles stands sentry in front of Saverio?s fieldstone fa?ade. Inside, slatted wooden furniture, checkerboard linens, big umbrellas, and candles clustered with small wicker baskets evoke a picnic atmosphere even when the waterfall?s iced over. If diners look up, they?ll see something even more surprising: high above their heads stretches a cross section of an Italian alleyway, complete with a trompe l?oeil streetscape mural, flower boxes, roof tiles, and clotheslines strung between two ?buildings? like pasta noodles in the mouths of two young Venetians in love.
A restaurant, a rock-climbing wall, batting cages, and a custom embroidery shop are all housed in Artistic Stitch?s 30,000 square foot facility. At the cages, Probatter Simulators accelerate batters? learning processes with sophisticated programming that allows for different types of pitches, aiming lobs in the strike zone, around it, or directly at the nearest Ming vase. A 20? rock-climbing wall invites visitors to ascend to new heights, and soccer and doge ball games spark friendly competition. In addition to general recreational play, day-camp sessions and birthday party packages allow children to let loose and engage in energetic matches. Famished athletes can replenish their energy at the on-site restaurant, Saverio?s Bistro, which serves up piping-hot brick-oven pizzas, paninis, and pastas.