Authentic Home Style
Italian Cooking

Chef Antonio Spadaro

Angus beef meatballs in a mushrooms
sauce and mozzarella

Spadaro Eggplant: Pistachio sauce, Italian heavy cream, figs, asparagus, mozzarella topped with Parmesan cheese 

Penne al Sugo: Chef’s home-made tomato sauce
with basil and Parmesan cheese 

Cacio e Pepe: Spaghetti with pecorino
Romano and black pepper 

Grilled Pork Chop marinated with salt,
black pepper and extra virgin olive oil 

Veal Ossobuco: Marinated with extra virgin olive oil, carrots, celery, onions and white wine, topped with mushrooms

Caponata: Eggplant, garlic, extra virgin olive oil,
light tomato sauce

Customers' Favorites

View our new spring menu

Updated Weekly

Wine List

From Rome to New York City

Chef Antonio Spadaro, born in the kitchen
of his parents’ restaurant in Rome, has been around food his
entire life.  Met wife Rina in New York, got married in the Vatican
and went back to work in the family business in Rome.

In 2008 they moved to New Rochelle
and started the current restaurant with
sophisticated but not complicated dishes.  Simple trusting of
ingredients. 

To put it another way, the
kind of cooking we talk about as
“farm to table” isn’t a trend, it’s just
what comes naturally.  

Prepared For Your Family, By Our Family

Recent Reviews

Great Service! Great Food! A Must Eat!,

Nick G

The food here is amazing!
Great atmosphere as well!,

Arthur T

Food is Awesome, best place ever...
feels like your eating with family

Carlos M