The newly renovated Randy Loren's Dolce Vita Ristorante infuses classic Italian dishes with a love of music that permeates the classic atmosphere. As diners enjoy plates of lightly breaded veal and parmesan-encrusted tilapia, on Fridays and Saturdays performers take to the dining room’s elevated stage to coax melodies from a white grand piano sitting under a disco ball and colorful lights. In addition, trimming decorated like piano keys accentuates the wooden bar, whose array of liquor and wine bottles would produce its own grand symphony if it were ever hit with a bunch of tiny pebbles.
Since opening the first location in 2004, the crew behind Hot Harry’s has attracted a slew of press for their Mexican-fusion fare. Chefs marinate six varieties of meat in cilantro, lime, and fresh-squeezed oranges before stuffing them in warm flour tortillas or piñatas designed for a butcher's retirement party. In addition to the classic triad of guacamole, sour cream, and cheese, they can enhance burritos with drizzles of thai-peanut and buffalo sauce.
Winner of the 1999 GIFTY Award for design, A Gift Basket Connection assembles custom-designed gift baskets for any and every occasion. For the Italy-obsessed hostess, order the Mangia Italian Gourmet ($55), a cornucopia of pasta, sauce, cloth napkins, breadsticks, cookies, crushed garlic, and a shaker of cheese, all nestled in a comfy colander bed stuffed with red, green, and white confetti. New parents and old parents with man-children may enjoy the baby baskets ($30 and up), which include plush stuffed animals, soft blankets, noise canceling headphones, adorable clothing, plates and bowls, teething rings, and picture frames, all arranged in a sturdy miniature crib. For a last minute holiday gift, order the party time basket ($40) stuffed with crackers, pepper jelly, shortbread, peppermint cookies, assorted iced teas, and cashews, sure to please even the pickiest snacker.
Home Style Caterers whip up hearty Italian breakfast, lunch, and dinner dishes for parties across upstate New York. An array of platters offers something appealing to all manner of partygoers, offering dishes that range from swedish meatballs to antipasto and kebabs. Pasta dishes are served alongside chicken available in 15 varieties, including marsala, parmigiana, and cordon bleu. Services range from prepping the food for pickup, dropping off comestibles at a party, offering a limited buffet, or treating guests to white-glove butlered service and hand-feeding them each piece of food.
Felix Petta and his wife Caroline opened Petta's Kitchen in 1951. Today, the Petta grandchildren oversee the restaurant, which now goes by Petta's Italian Restaurant. Despite the name change, Petta's continues to specialize in homemade Italian cuisine. The bread, soups, desserts, blue-cheese dressing, meatballs, and lasagna, among other items, are all made in-house. On top of that, the chefs age their own steaks and pound their own veal cutlets into pieces that are thin enough to fit in the food copier.