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.
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.
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 everything from gnocchi and pesto to meatballs and mozzarella in-house. 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.