Spezia comforts diners with hearty Italian entrees such as the "homey, meaty lasagna," according to an article in Newsday or "a classic done right" in their linguine in clam sauce from The New York Times review. Whether ordering ? la carte or from the prix-fixe menu, housemade pastas and sauces, and veal, chicken, and seafood entrees are all so comforting that customers take their leftovers home to stuff into their pillows.
Ragazzi Italian Kitchen and Bar strives to capture the spirit of a Mediterranean trattoria. The chefs make gnocchi Bolognese, meatballs, riceballs, and lasagna specifically. These homespun ingredients lend their flavors to classic dishes such as veal parmigiana and angel hair fra diavolo with shrimp, scallops, and calamari. Meanwhile, they let their imaginations run free on the small plates, including Italian-style spring rolls and sushi-like creations made using imported prosciutto, pine nuts, and fragrant herbs. Familiar items from each side of the Atlantic?from cannoli to homemade apple cobbler?also appear throughout a dessert selection that The New York Times hailed as "wonderful."
Ragazzi Italian Kitchen and Bar's decor echoes the warm, inviting spirit of its menu. Semicircular booths line the dining room's stone walls and dark wooden tables gleam beneath the rows of light bulbs hanging from the ceiling. In addition to the indoor seating, Ragazzi Italian Kitchen and Bar also features an outdoor patio that opens during the warmer months. In shade provided by umbrellas, diners can enjoy a meal while savoring the sights of the surrounding foliage and the hot-air balloons migrating north for the summer.
Thanks to a devotion to fun, family-friendly meals, pretty much anyone can find something to eat on Sundried Tomato Cafe's extensive menu. The Italian?inspired dishes range from panini layered with fried chicken or grilled steak to pasta dishes such as spinach-and-ricotta ravioli tossed in brown-sherry sauce. Pizza is a specialty, and can be prepared gluten-free or in Neapolitan and Sicilian styles. Even the toppings are Italian on the eggplant parmigiana pie or the shrimp scampi with garlic and mozzarella.
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.
Frying, slicing, and sautéing a bevy of authentic Italian favorites, pizzas, and seafood, Nick's Pizza and Clam Bar sates stomachs with savory sandwiches and platefuls of pasta. Prime palates with fried clam baskets ($8.95) and jumbo homemade crab cakes ($10.95), then pick from linguine, penne, or bow-tie noodles to pair with the seafood marinara awash with shrimp, calamari, scallops, mussels, and clams ($19.95). Divers in search of deep-blue edibles will delight over a two-pound lobster dinner, which partners freshly boiled pinchers with drawn butter and corn on the cob (market price).
Michael Zachary's - Pizza, Burgers, Authentic Gyros, Ice Cream combines four of the most delicious foods known to humankind. The menu is full of pizzas crowned with meatballs, sausage, and veggies; sandwiches stuffed with ground steak; and ice cream loaded with candies and toppings.