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.
Rarely do two burgers at Burke's Restaurant and Bar ever look the same. Not only do diners get to choose from four buns?including pretzel buns and english muffins?but they can also crown their burgers with more than 16 toppings, such as chipotle mayo and Irish bacon. Burgers, however, are just one of many options available at Burke's, whose remaining menu sports everything from chicken parm sliders to Irish chicken curry. Bartenders complement hearty feasts with myriad libations, from 19 draft beers to liquor-spiked milk shakes, which visitors can sip while watching games on 14 flat-screen TVs and two widescreen projectors.
Route 100 Wine Bar & Grill’s high-quality ingredients and generous portions have earned the bistro accolades in the New York Times, which praises the eclectic cuisine as “creative" and "carefully presented.” Italian pasta dishes and sauces dominate the menu, but chefs sneak in Asian flourishes such as ponzu sauce and wasabi-mashed potatoes. Polished hardwood floors reflect wall-mounted wine racks loaded with hundreds of international vintages and the occasional neglected genie bottle.
A restaurant is only as good as its head chef. Luckily, Tombolino has Pietro Siciliano. Recognized in 2010 by Bon Appétit as top chef in Westchester, Siciliano prepares scratch-made pastas and other Italian-style delicacies daily using imported ingredients and kitchen mastery learned during his training at the Culinary Institute in Italy. A selection of more than 500 wines pair well with Siciliano’s creations, which include house specialties such as almond-crusted chilean sea bass and veal milanese.
Owned by the nonprofit Greyston Foundation, Greyston Bakery combines confections with convictions, supplying locals with careers and job-training skills and the world with preservative-free brownies. Guests can quiet the incessant chomping of sweet teeth with one of four gourmet varieties such as the gooey chocolate fudge, made with genuine Belgian chocolate, and the coffee-infused espresso bean. Walnut-fudge brownies boast a layer of crunchy nuts, and brown sugar and Belgian chocolate chips mingle into a square meal in the brown-sugar blondie. The indecisive can quell the stress of singular selection with a variety pack and send them along to secret loves or deserving alter egos in a stylish, crumb-catching gift box, which typically arrives within five days.
DeCosta's attentive owners, brothers Pedro and Nuno, trade off strolling through the dining room to connect with patrons dining on upscale Italian dishes. To craft an authentic menu of lunch and dinner selections, chefs whip up pastas from scratch and procure fresh fish via regular trips to the New Fulton Fish Market and a wholesale account with entrepreneurial merfolk. Thin angel-hair pasta forms a halo around forks as tines pierce aquatic bits in the capellini crabmeat and shrimp ($18 for lunch; $22 for dinner), and the chicken parmigiana's poultry cutlets sizzle in pans before slipping into a luxurious bath of mozzarella cheese and tomato sauce ($16 for dinner). A 16-ounce steak is doused in a port-wine reduction and mushrooms to form the rib eye portobello ($33 for dinner), and the salmon Capri introduces a grilled fillet of salmon to a salad trio of arugula, endive, and radicchio drizzled in a light vinaigrette ($19 for lunch; $24 for dinner).