In a historical building that once housed a printing press, the smell of ink and newspaper has been replaced with the enticing aromas of Italian food. Zuppa Restaurant & Lounge's executive chef, Pasquale Dedi, oversees a refined menu of small plates, pizzas, and seasonal entrees made from traditional recipes with a modern twist and the freshest ingredients available. Pastas, such as the signature wide pappardelle with veal bolognese and mint, are all made in-house with the TLC of a loving nonna, and many of the main-course meats come from organic or wild sources.
Located in Yonkers's downtown waterfront district, Zuppa's warm, modern decor and sophisticated use of a former industrial space creates the ideal dining atmosphere. There are three dining areas here—the bar, the main dining room, and the private wine cellar. Each offers an intimate eating experience facilitated by helpful servers, knowledgeable sommeliers, and ghosts of the mythological Print Age.
From the Press
The New York Times described the restaurant as "a dining and drinking spot with sophisticated Manhattan style and Westchester spaciousness," and dubbed it "a standout beauty."
Zagat gave Zuppa a rating of 21, praising the eatery for its creative dishes and knowledgeable staff and noting that it's "not your typical red-sauce joint."
Westchester magazine named the Italian eatery one of the Best of the Decade, lauding its owner, Robert Leggio, "for recognizing Yonkers’s up-and-coming potential early, and being one of the first institutions to pioneer its revitalizing waterfront."
A Welcoming Wine List
When first perusing Zuppa Restaurant & Lounge's 19-page list of libations, diners may be intimidated by the eatery's wine inventory. The wine list, however, is just as accessible as it is extensive. Here are a few tips for navigating the menu.
Listed by the glass, then the bottle—each of which is each divided into whites and reds—each Italian-heavy category runs from light-bodied to heavy-bodied.
If you want to try a new style, check out the recommendations for similar alternatives to cabernet, chardonnay, and merlot.
Wine connoisseurs should be sure to check out the restaurant's reserve list of boutique wines. The 2001 Dominus—a blend of cabernet sauvignon, cabernet franc, petit verdot, and merlot grown in Napa Valley—and Solaia Toscana Rosso, a red blend with berry and spice notes, are among them.