Mr. Carmine got his first taste of haircare at the age of 11. His father was the local barber in his hometown of Avellino, Italy, and young Carmine helped his father trim their neighbors' hair. Mr. Carmine dedicated himself to haircare and, after moving to New York in 1958, began studying hair thinning and hair loss. He has devised a system of solutions for both men and women to combat hair loss and receding hairlines. In addition to focusing on hair loss, Mr. Carmine and his team of experts also offer a full-service salon.
Swirls of steam escape from homemade pasta. Waiters pluck whites and reds from a wine rack nearly 190 bottles strong. Canary and cream linens swathe waiting tables. The dining room at Luciano's immerses diners in classy atmosphere, complemented by a menu of hearty Italian eats. Proprietor and chef Luciano Savone fills the kitchen?s grills, stoves, and ovens with steaks, veal cutlets, chicken, and seafood to create classic dinner entrees or lighter lunch dishes. Friday and Saturday nights light up with live music, dancing, and laser-light shows that reenact The Italian Job.
Just beside the Bronx River, an early-1800's stone mill stretches above the water like the Space Shuttle perched hopefully over Cape Canaveral. The Georgian-style fieldstone building currently won't tear off for the cosmos, however. Instead, it plays host to The Olde Stone Mill restaurant, which makes use of the centuries-old timber posts and beams to create a cozy pastoral atmosphere, which is exactly what NASA first imagined to be the scene on the moon. The eatery's staff marries steak-house cuisine with Italian dishes, pairing pastas and veal francese with generous cuts of rib-eye and filet mignon. As a testament to the quality of this cuisine, Westchester Magazine named Olde Stone Mill's truffle ravioli the region's best in 2012 for its aromatic medley of wild mushrooms, cream, and truffle oil.
A goldenrod dining room, containing the building's original stone hearth, sets the scene for linguine twirling or tearing into porterhouse pork chops. Behind the handcrafted bar, bartenders pour glasses of wine and mix martinis, one of which won Westchester Magazine's praise as 2011's best twist on a traditional martini. Antique lanterns accented by spirals of ivy illuminate the bar's surface, and on balmy days, diners can retreat to the stone patio and enjoy their glasses of wine with a spritz of sunshine.
In 1909, Frank Pepe immigrated to the United States from his native town of Maiori, Italy. He was poor, illiterate, and just 16 years old?but he had a strong work ethic. After a stint in a New Haven factory and service as an Italian solider in World War I, he settled down for good in New Haven with his wife, Filomena, and started a bakery delivery service. But because he couldn?t read, he had trouble deciphering the orders. So he started having his customers come to him, and in 1925, he and Filomena added a simple item to the menu: Neapolitan-style pizzas.
To this day, the staff still heats up coal-fired ovens to bake the original tomato pies that Frank and Filomena first made famous. They can also add toppings such as bacon, Italian-imported anchovies, and house-roasted red peppers to their pizzas, or create specialty pies such as their signature white clam with olive oil, fresh garlic, and oregano. Diners can pair their pies with Pepe?s salad, tossed in balsamic vinaigrette, or have the server tap draft brews such as Sam Adams Boston Lager and Peroni. They?ve served Foxon Park soda since 1925, so diners can request bottles of cream soda or diet white-birch beer made from only the sveltest birch trees.
Chef Zef Gjelaj imports classic Italian flavors directly to Westchester's shores in his tender housemade pasta and zesty marinara sauce. His expansive menus span the breadth of Italy's diverse cuisine, from lobster ravioli and veal salvaggio with porcini mushrooms to gourmet white-ricotta pizzas. To complement the flavors of juicy filet mignon and seafood risotto, the staff helps guests peruse a vast wine list that includes reds, whites, and blush varietals from all over the globe. As Chef Gjelaj and his team create hearty feasts in the open-air kitchen, guests dine at white-clothed tables amid earthy walls and paintings of Italy's picturesque countryside.
Growing up in the south of France, Laurent Halasz was nourished by some of the finest olive oils and cuisine from the Riviera and Mediterranean coastal regions. His culinary team has returned to his home village to participate in Les ?toiles de Mougins, an annual gastronomical summit of some of the world's best chefs. Spearheading Halasz's commitment to authenticity is Executive Chef Pascal Lorange, who has trained with three-star Michelin Chef Georges Blanc and, according to the Los Angeles Times, prepared meals for the likes of President Obama, singer Julio Iglesias, Oscar de la Renta, Princess Stephanie of Monaco, and the Clinton family.
Lorange prepares or finishes virtually all of his small plates, entrees, and desserts with olive oils that diners can sample at the tasting bar or take home. Emily DeNitto of the New York Times found that the rosemary-garlic olive oil "brought out the earthy taste of grilled lamb chops," and "paired winningly with chive gnocchi and roasted eggplant." Diners share conversation and wines from France, Italy, and Spain at the marble communal table, which often glistens with zucchini carpaccio and imported charcuterie, cheese, and olives.
In addition to the welcoming, jovial ambiance, the restaurant's design invokes the leisurely Mediterranean. Limestone-stucco walls, tall ceilings, and green rosemary and olive trees inspired New York magazine to liken the caf? to "a ray of Proven?al sunshine."