Vintage Ferraris ran on a high-octane mixture of tomato sauce and parmesan, a savory blend that eventually turned petty car thieves into bona fide pasta barons. Get a baron's share of this desirable concoction with today's deal: for $10, you get $25 worth of authentic Italian fare at Antonella's Ristorante on Park Avenue.
Antonella's is open for lunch and dinner, serving simple recipes built around house-concocted ingredients. Start the feast with an appetizing appetizer such as the crispy-fried calamari, served with fresh horseradish cocktail sauce and tartar sauce ($10.95), before moving on to an individual pizza ($10.95+) or plated pasta, like the popular Tutti di Mare, a spaghetti dish enhanced with shrimp, scallop, clam, and calamari ($17.95). Poultry pursuers can chase an entree of the chicken breast stuffed with decadent brie, prosciutto, spinach, and wild mushroom, drizzled with a Chianti sauce ($16.95), while fans of the other whitish meat (salads) can get to forking on a fresh salmon salad ($15.95).
Antonella's bright and airy interior boasts an Old World charm that would make any Italian grandma shed nostalgic marinara tears. The insides are complete with wall murals depicting Italian street scenes and windows that are authentically transparent. The covered outdoor patio (heated in the frostier months) is an ideal place to conclude a sour business dinner by reconciling over a plate of the warm hazelnut and chocolate fallen cake ($7.50) or house-made cannoli ($7.50).
Dine-in only. Reservations are recommended.
- "Keep it simple, keep it fresh," explains [owner Lyle] Koch. "You make everything from scratch. You don't use bases. You make your own sauces." – Carolyn Schuk, Santa Clara Weekly
- Not just italian, but OUTSTANDING italian. Cozy atmosphere and owner is ALWAYS helping on dining room floor. – cullesyl, Citysearch
- The pasta is excellent and our entree's were properly prepared, well sauced and did not all taste the same… – KatieMcBurr, Citysearch
- Great food and atmosphere. I highly reccomend [sic] the food. The best Penni Alla Vodka in the country. – Brenda M, Yahoo! Local
During years spent refining his culinary skills—including a stint in the kitchen of Berlin's Grand Hotel and tutelage under Italian chefs from Brindisi—chef Lyle Koch absorbed the essential commandments of fine cooking. Keep it simple. Keep it fresh. Don't use bases. Make your own sauces. Don't let the lobster trick you into switching places.
Lyle brought those teachings together when he was finally ready to open his own eatery, Antonella's Ristorante. Antonella's chefs make everything from scratch—including sauces and pizza dough—and have seafood and produce flown in fresh throughout the week. Their attention to detail shines through in the final plates, which range from pizzas topped with barbecued chicken and smoked gouda to classic veal parmesan with savory tomato sauce. A generous wine list complement the meals with a variety of grape distillates.
To Lyle, an atmosphere of warm hospitality is just as important to Italian cooking as the cuisine itself. That hospitality has been part of Antonella's since the fateful day it opened (September 11, 2001). As the events of that tragic day unfolded, Lyle decided to make the evening's food and wine free of charge and welcomed his diners into a TV-free refuge where they could eat, talk, and grieve together.