Think Outside the Boot
Pro chefs—many drawing directly on their strong heritage—are redefining the dining scene with what is best described as “new Italian.”
Augustine’s Salumeria
Mamaroneck
Powered by the dynamic husband-and-wife team of Chef Marc Taxiera and Brianne Myers, Augustine’s quickly ascended as a local favorite when it opened in 2022, garnering recognition from the Michelin Guide and Wine Spectator. Taxiera describes his cooking as “free-range,” a philosophy that balances old-school family recipes with of-the-moment innovation. Starters include elegant grilled octopus, creamy burrata, and mussels, whose flavor profiles evolve with the seasons. His celebrated handmade pastas are a highlight, notably the Mafalda ribbons with grass-fed Longhorn beef, tomatoes, and whipped ricotta, and lumache (shellshaped pasta) with butternut squash and shrimp. Even dessert reinterprets tradition: the cannoli is wrapped in his Aunt Pattie’s pizzelle versus the traditional fried pastry shell. Taxiera’s ideology—“it’s all about the simplicity of dishes supported by the freshest ingredients”—drives his dedication to sourcing from top Hudson Valley producers like Heermance Farm (Tivoli) and Great Joy Family Farm (Pine Bush), plus weekly trips to the Union Square Green Market to pick up seasonal produce.
Basso by PXK
Chappaqua
The aha moment for Chef Peter Kelly was a dish he created of veal sweetbreads dusted with fennel pollen and served with Parmigiano polenta. He thought, “This is my take on Italian.” Kelly spent his career honoring the customs of French cuisine and the complexities of Asian cooking at his Westchester and Rockland restaurants—Xaviar’s in Piermont, X20 Xaviar’s on the Hudson in Yonkers, and Restaurant X & Bully Boy Bar in Congers—before relaunching Basso by PXK in the fall of 2024. The restaurant quickly became a neighborhood hot spot, with menu items like chicken Parm snapped up on casual weeknights and Osabow pork chop with Calabrian chili and apricot glaze savored slowly as part of a multi-course weekend feast. Spaghetti pomodoro and chitarra (an egg pasta from the Abruzzo region) with sea urchin butter and shrimp reflect the appealing range. For dessert, enjoy warm cicoccolato torta (chocolate cake) or classic tiramisu, both made in-house. Kelly also introduced his signature brunch service, “Pots, Pans & Pasta,” served Sundays from 11:30 a.m.-2:30 p.m. Here, anticipation is part of the charm; no advance menu is available. Servers present a continuous array of pastas, salads, and entrées Italian-style until you are full and very happy.
Basso by PXK. Photo by Doug Schneider.
The Cookery
Dobbs Ferry
Chef David DiBari has been leading the “new Italian” movement in Westchester county for 16 years. The restaurant’s kitchen culture leans into his Calabrian grandmother’s mantra, “Do the best with what you have.” Deep, delicious flavors define DiBari’s dishes, as he is renowned for innovative plates such as veal cheeks saltimbocca with sage and Parmesan and duck liver cannolis dotted with pistachios. His crispy fried octopus, served with smoked tomato marinara and a pistachio Serrano salsa, draws inspiration from a similar dish at the acclaimed restaurant Babbo in NYC, where he worked under renowned Chef Mario Batali. Other menu favorites include the rich rigatoni bone marrow with caramelized onion, Madeira, and rosemary breadcrumbs. While he’s known for the signature dishes practically for more. DiBari’s ingenuity carries through to desserts, as demonstrated by his decadent chocolate polenta with a salted caramel shell, and the ‘stickabutta’ pie—an indulgent combo of almond crust and caramel.
The Cookery. Photo by Kate Schlientz.
L’inizio
Ardsley
This quaint restaurant, which continues to earn Michelin recognition, offers a masterclass in synonymous with The Cookery—generous pork osso buco and the whole pig carved tableside—his talent for layering flavors keep diners coming back sophisticated, layered flavors, thanks to chef Scott Fratangelo. He honors tradition with house-made pastas, such as the fettuccini Nero with seafood marinara, baked clams with bagna cauda butter and bacon, and entrées like the chicken scarpariello. Yet, the restaurant really shines with its more globally-inspired offerings, including crispy cauliflower in a chili-lime vinaigrette with lemon aioli, and the uber-popular Brussels sprouts with Sriracha aioli. Fratangelo views his specials menu as the “wild card,” a testing ground for new ingredients and inspirations. Successful creations often earn a permanent spot on the menu. Pastry Chef Heather, Fratangelo’s wife and partner, whips up must-save-room sweets including bomboloni (Italian doughnuts) with chocolate sauce and decadent bread pudding with caramel and whipped cream.
L’inizio. Photo by Kate Schlientz.
La Lanterna
Yonkers
Owner and chef Ralph “TJ” Tarone’s cooking starts first with nostalgia—the powerful memory of his nonna rolling tagliatelle by hand, the kitchen thick with the scent of slow-braised ragu (a dish whose first bite, he recalls, could silence the entire table). But while that foundation is strong, the family-owned eatery balances heritage with contemporary flair. Though the surprisingly light and crispy Sicilian pizza is a local favorite, other popular orders include the lumache alla vodka topped with fresh stracciatella (the creamy center of burrata), and generously sized entrées like chicken Francese and vodka chicken Parmigiana. “Tradition guides the heart of the dish—its DNA,” he says. Tarone explains that while cultural classics remain untouched, he “plays” when ingredients or the season inspire him; “The key is balance—never losing the soul of the dish while still giving diners something exciting.” The dessert menu mixes fun options like the Twinkie à la mode and Twix Bread Pudding with more traditional, yet irresistible house-made tiramisu.
Maria
New Rochelle
Mom’s meatballs aren’t just on the menu at Maria—a multiple Michelin Bib Gourmand winner—they’re baked into the entire dining experience. Brothers Peter and Giovanni Cucullo opened the restaurant as an homage to their mother and her legendary Sunday dinners, with the hope of translating that deep family hospitality for every guest. While the menu firmly embraces Italian tradition, select dishes reflect Giovanni’s interest in Asian flavors, popping up in items like the BBQ pork ribs with pickled cucumbers and togorashi spice and the salmon tartare accented with avocado, ginger, sesame, and tamari. These imaginative dishes are offered alongside comforting classics, notably the Sunday Sauce (a deep, slow-cooked red sauce brimming with meatballs, sausage, and lamb stew), wild mushroom ravioli in a rosemary cream, and a pork Parmigiana (which Giovanni confidently asserts will make you forget all about chicken Parm). The roasted Atlantic cod—another favorite—is served with a creamy mushroom farrotto topped with porcini dust and charred lemon. The desserts are delightful, especially Pop’s Famous Dannolo—a cannoli cream-filled doughnut—and the pistachio tartufo.
Expect a mic of imaginative dishes and comforting classics at Maria. Courtesy of Maria’s.
Lean Into Local Culture
These spots venture beyond basic crowd-pleasers to showcase authentic, geographically specific dishes.
New York-based restaurant chain Felice opened in Port Chester last spring with Chef Antonio Saracino leading the kitchen team. The menu, rooted in authentic Tuscan fare like passata Toscana, a hearty vegetable soup with chickpeas, white beans, and kale, includes house-made pastas such as pappardelle salsiccia, prepared with sweet Italian sausage, endive, and porcini mushrooms.
Abruzzese cuisine is known for hearty, simple dishes playing up pasta, lamb, and seafood, and at ODO in Tuckahoe (open since 2021), you can dive into rustic dishes featuring all three. Chef Nickolas Odoardi serves speducci (lamb on a stick) beside dishes like ragu Abruzzese with lamb, beef, pork and pomodoro, and tuna conserva with black olive and shaved fennel.
Chef Raffaele Ronca was born and raised in Naples, a city known for its tomato-based and seafood dishes and the birthplace of pizza. He has been celebrating his native cuisine at Rafele Rye since 2018. The menu prominently features Neapolitan favorites, including a selection of excellent pizzas and the restaurant’s take on zuppa di pesce (seafood stew simmered in house tomato sauce and topped with baked pizza dough). The torta ricotta was recognized by Food & Wine as one of the best cheesecakes in the country in 2019.
TVB by Pax Romana in White Plains holds the distinction of being the first restaurant in the state to receive pinsa certification, proving that their oval flatbread—made with a unique blend of fermented flour—has a crispy and airy crust as authentic as any you’d eagerly devour in Rome. The restaurant, headed by Paul Russo, is also known for Roman pasta dishes like spaghetti alla carbonara and penne alla vodka.
Chef Roberto Paciullo’s Zero Otto Nove Trattoria maintains a menu of Southern Italian cuisine across its two Westchester locations in Armonk and Tuckahoe. While the options vary, fan favorites include the grilled octopus, served with tomato, capers, and cannellini beans; linguine con vongole in a white wine garlic sauce; and grilled skirt steak with a side of marinated eggplant, cherry peppers, and arugula.
Chef to Watch
Most 17-year-olds are looking to lock down a driver’s license. Bruno Marino is the chef at Crema Caffè, an Italian coffee shop that opened in Eastchester last June. Marino, who was born in Calabria, Italy, started his professional journey at 13 years old, working in the kitchen at Odo in Tuckahoe. By age 15, he was the youngest student at the Scuola di Arte Culinaria Cordon Bleu in Florence, where he completed a course focused on Florentine cuisine. Prior to joining Crema Caffè, he did a 9-month stint at Le Cafe Louis Vuitton in NYC, where he quickly advanced to chef de partie. In the Crema kitchen, he balances seasonality with Italian ingredients, creating an evolving menu of creative twists on carbonara toast, eggs in purgatory, and more.
Photo by Kate Schlentz
The Art of Antipasto
Small plates and shareable apps are the lure at these eateries.
Known for creative wood-fired pizzas like the tartufo with black truffles, mozzarella, and smoked pancetta or the goat cheese with walnuts, balsamic red onions, baby arugula, and truffle honey, Burrata in Eastchester is a sleek space to share the perfect pie.
Go to Polpettina in Eastchester without ordering the wildflower honey-drizzled, sea salt-dusted eggplant chips? Sacrilege! This signature appetizer perfectly embodies the casual restaurant’s philosophy: elevate simple ingredients with a clever twist. It’s also a hard toss-up between their meatballs—classic beef and ricotta or Asian chicken with sesame soy jus, pickled carrots, scallions and sesame seeds—as to which is better.
Polpettina. At Polpettina, the philosophy is to elevate simple ingredients with a clever twist. Proof positive: these ever popular eggplant chips. Courtesy of Polpettina.
While global dishes like shishito peppers, hummus, and Szechuan cauliflower sneak onto the menu at Stone Fire, this Mount Kisco neighborhood rustic spot is celebrated for its Italian-influenced vegetarian small plates like polenta bites, toasted chickpeas with Parmesan truffle salt, and grilled artichokes with lemon aioli.
New and Noteworthy
The latest addition to Irvington, Cifone’s is a neighborhood Italian restaurant and bar opened by long-time hospitality pros Michael Cifone and Matt Kay. The duo is making their mark with polenta bites with chipotle aioli, shrimp sambuca with garlic and sun-dried tomatoes, and a Tomahawk veal chop with broccoli rabe, sliced potatoes, and sweet or hot cherry peppers.
Cifone’s. Courtesy of Cifone’s.
Lucia in Scarsdale’s signature plates include short ribs, rigatoni Bolognese, and veal scallopini with prosciutto and eggplant. The restaurant makes the most of its wood-burning pizza oven for both pies—such as cacio e pepe and a pizza Napolitan with cipollini onions and fresh sliced potatoes—and grilling dishes like their Amish chicken.
In a modern space in Scarsdale, Il Sorrento delivers a taste of the Southern Italian coast, featuring classic appetizers such as baked clams oreganata, P.E.I. mussels sautéed with roasted garlic and chili peppers, and crispy fried calamari.
Choose Tried and True
Eight beloved places you can always count on.
1. The only thing bigger than the menu at 25 North? The portions! The Mamaroneck restaurant serves up popular dishes like cheesy risotto balls, lobster ravioli, and shrimp and scallops over white wine risotto, and their signature veal chops can’t be beat.
2. Michelin-recognized Café Alaia opened in Scarsdale in 2018. Naples-born Chef Vincenzo Alaia’s menu highlights include a slowly cooked eggplant soufflé with burrata fondue in a light tomato sauce, pillowy homemade gnocchi in basil pesto, and whole oven-baked Mediterranean sea bass with lemon garlic.
3. For over 40 years, the kitchen staff at Carlo’s Italian Restaurant in Yonkers has served up classic red-sauce fare in a down-to-earth setting. Choose between individual or family-style portions of no-fail faves such as lasagna, pork brasciole, and chicken Parmigiana. Pro tip: Order garlic bread to sop up every drop of sauce.
4. Louie & Johnnie’s Ristorante Primavera, across the street from Empire City Casino in Yonkers for 30+ years, dishes up old-school fare—including not-to-be-missed eggplant parm. As a point of pride, it remains one of the few area restaurants where a house salad with perfect Italian vinaigrette is served immediately upon ordering an entrée.
5. Hit up Mima Vinoteca Italian Kitchen & Wine Bar on Main Street in Irvington for irresistible eggplant rollatini paired with a glass of your favorite Italian wine. The grilled octopus also gets rave reviews. Check their website for weekly specials on food and wine.
6. Even though it moved from Mamaroneck to a much larger dining room in West Harrison last year, the Michelin-recognized Osteria Padre Pio thankfully kept its quaint feel. Run by Naples-born Chef Andrea Ingenito, the restaurant features a seasonally changing menu. Winter highlights often include four-cheese arancini, homemade orecchiette with broccoli rabe, garlic confit, and pepperoncino, plus the chef’s signature Milanese chicken with wild arugula, diced tomatoes, olives, and balsamic.
7. Dobbs Ferry’s charming Piccola Trattoria features a seasonal menu with an array of homemade pastas, including cannelloni, gnocchi, and pappardelle, all crafted by Chef Sergio Pennacchio. Other notable dishes include baked long-stemmed artichokes and a seared branzino served in a white wine, lemon, and garlic sauce.
8. Diners at Pelham’s Sergio’s Ristorante come to savor signature crab cake with corn and bell peppers in a sweet aioli sauce, bucatini al amatriciana (bacon, onion, and fresh tomato sauce), and veal scallopini with mushrooms, onions, and artichokes in a white wine sauce.
Related: 10 Can’t-Miss New Restaurants to Try in Westchester in 2026
Dining and Cooking