Angelina’s Ristorante, under the direction of Master Chef Pietro DiNardi has built a reputation as one of Westchester’s finest restaurant. Featuring a menu to please any palate with offerings ranging far beyond traditional Italian fare and includes tasty variations of veal, seafood and pasta. Angelina’s signature dish “The Wheel” is prepared table side in the Angelic Dining Room. Many people turn their heads in awe while they watch the pasta being tossed in an imported wheel of Parmigiano-Reggiano Cheese and infused with a flame of Brandy. (Formaggio in Caretta)
The seafood entrée’s, prepared in many innovative ways, include Chef DiNardi’s version of Chilean Sea bass Portofino, Red Snapper in a Pesto Cream Sauce with Lump Crabmeat, and Zuppa de Pesce prepared with Marinara or Fra Diavolo sauce. The Veal entrée’s including signature dishes such as Veal Michelangelo and Veal Chop Voldastana are hand-cut by the Chef and are thus served at their utmost tenderness.
Angelina’s is very proud of the recognition it has received over the last two years for building one of the finest and most varied wine lists not only in New York but all of the United States. The Wine Enthusiast awarded Angelina’s the “Award of Distinction” in 2007 and the “Award of Unique Distinction in 2008 and 2009”. Wine Spectator Magazine also recognized the expanded Wine List by granting the “Best of Award of Excellence” in 2009.
We also feature one of Westchester’s most delicious and well-known fresh made pizzas or homemade Rotini made with either meat or vegetable filling.
If you are looking for something on the healthier side, try Benny’s famous salad pizza with a balsamic vinaigrette dressing.
The party room, known as the Enoteca (the wine cellar), offers a private room for any event from a corporate seminar to a small celebration of 50 plus. Angelina’s Staff and Management are always willing to make your event special and memorable.
Owner Louis DiNapoli has crossed a focaccia (for the non-foodies among us, that’s a flat Italian bread flavored with olive oil and herbs) and a pizza (no explanation required) to come up with this crusty, delicious hybrid. The eight-piece, 17” x 12” rectangular pie (and don’t call it a Sicilian; there’s no mozzarella, for starters) is topped with filetto di pomodoro (a basic, freshly cooked tomato sauce), garlic, basil, and grated Parmesan cheese ($16.75). And if a whole pie is too much to eat, come in for lunch or dinner and you’ll find some focaccia pizza in the breadbasket.