A brick oven, a collection of classic Italian recipes, and a slew of fresh ingredients. Those are a few of the things that make meals special at Boccone Pizzeria & Ristorante, but they're far from the only ones. Many come simply for the family-friendly atmosphere, knowing they can relax and share laughs across plates of linguine and veal marsala. Arguably, one of the main focuses in the kitchen is on specialty pizzas that range from the traditional Grandma pie to the inventive Seafood Oreganata with scampi sauce, shrimp, and clams.
At Caruso's, Italian cuisine is the star of the show. On an outdoor patio or indoor dining room, forks can be found twirling through plates of spaghetti and linguine or spearing nubs of homemade gnocchi. In the kitchen, chefs make sure to use fresh ingredients in each of their dishes, sourcing items locally when possible. Local littleneck clams made an appearance on the menu, while Long Island's own Pellegrini chardonnay and merlot can be found amidst the wine list's Italian and Californian options. Diners may also opt to recreate the restaurant experience in their own home with a take-home pie from Caruso's attached brick-oven pizzeria and white tablecloths draped over the family dog.
Hand-painted signs greet passersby at Schellville Grill's cozy roadside shack, hinting that homemade meals await inside. Though the restaurant's façade emanates a rustic vibe, the kitchen teems with formal expertise from the Culinary Institute of America, owner Matthew Nagan's alma mater. Here, Matthew rubs beef tri-tips in a mélange of dried chipotle, natural smoke flavor, and hand-ground black pepper, marinates them for 24 hours, then grills them over hot coals, hickory chips, and dried wine vines. This sweet and spicy meat stars in several house specials, including a ranchero quesadilla and a sandwich that's lured Food Network's Guy Fieri to Matthew's smokehouse.
On a flower-lined patio, diners pair live music and local wine with gourmet sweets from Matthew's sister, Emily. Available in flavors such as chocolate zinfandel and espresso cinnamon, whole cakes can be ordered for pickup or enjoyed at private parties in the restaurant's dining room or safe deposit box.
Cooks at Michael Anthony’s Pizza kick out authentic Italian favorites such as chicken, veal, and seafood dishes as well as pasta and pizza. Breaded cutlets of chicken or veal parmigiana overflow with layers of tomato sauce and mozzarella cheese, while the broiled shrimp oregenata comes dressed in rich helpings of garlic and lemon. Pastas such as penne, rigatoni, and six-cheese pasta purses are prepared with sun dried tomatoes, prosciutto, and vegetables tossed in cream sauces or baked with sausage and peppers. The kitchen also kicks out pizzas, including a gluten-free variety, as well as American dishes such as chicken cordon bleu and NY strip steaks. On Friday nights, guests can enjoy live entertainment while they dine.
Orto's chefs embrace the Old World roots of Italian-American cuisine. In doing so, they alter the selection on a daily basis to incorporate the choicest ingredients, ensuring that their rustic pasta dishes and hearty entrees maintain a home-cooked charm. At the same time, North American influences shine through in dishes such as semolina-breaded fried chicken and slow-roasted pork jowls with salsa verde. Orto also features a curated wine list brimming with Italian choices, though the eatery also allows diners to bring a bottle of their favorite wine from home. Housed within a building that dates back to the 1820s, per the New York Times, the restaurant's dining room evokes the ambiance of an Italian home. Weathered wooden columns and ceiling beams complement the warm tones of earthenware tile floors and eggshell walls. This intimately lit, aged look lends a cozy and inviting vibe to the space, which mirrors the rustic spirit of the menu.
Since 2010, Miller Place Pastaria owners Charles and Pamela Zein have worked to give each visitor a memorable dining experience. While Pamela seats guests in a cozy dining room and pours glasses of their favorite wines, Charles mans the kitchen as executive chef. He simmers sauces for pasta dishes, bakes gourmet pizzas, and serves up piping-hot spinach-roll calzones.