Michael Abruzese, chef/owner of this Italian restaurant, buys his ingredients from local farmers and fishermen and offers only antibiotic- and hormone-free meats. On his menu: meatballs made with beef, chicken, or pork; pizza; sandwiches such as mortadella with creamy Dijon, escarole, and fontina on brioche; and six varieties of fries (e.g., bacon and egg, truffle Parmesan). Polpettina also offers 64-ounce, oz growlers (refillable-bottle, take-home draft beer), three on-tap craft beers, and approximately18 bottles/cans. Open Tues to Sun for lunch and dinner.
Nibble-Crispy Eggplant Chips 2013
Best New Restaurant (2012)
This 20-seater is winning Westchester’s hearts by sourcing its ingredients locally and spinning them into delicious comfort standards. Look for pizzas made with house-stretched mozzarella—itself made with Hudson Valley milk—plus incredible lamb pastrami, melting meatballs, Captain Lawrence beer, and so much more. Blink-and-you-miss-it specials mean that first-time visitors keep coming back. In fact, our only complaint about Polpettina is that (understandably) we might have to wait our turn for a table.