1500 Jericho Tpke. Westbury, NY 516-877-7744
This venue has closed.
Owner Michael Barbosa is joined by his brother, executive chef Paul Barbosa. Feauturing a wood-burning oven, this Italian dining spot is great for pizza, pasta, and more.Hours: Lunch, Monday to Friday 11:30 a.m. to 4 p.m.; dinner, Sunday to Thursday 4 to 10 p.m., Friday 4 to 11 p.m., Saturday 11:30 a.m. to 11 p.m.; Brunch, Sunday 11:30 a.m. to 3p.m Ambience: Very Good Service: Fair Credit cards: Accepted Accessibility: Wheelchair accessible.
The scent of oak wafts from the wood-burning oven out over the parking lot of
, the sprawling Italian restaurant formerly known as Papa Razzi. Former manager Michael Barbosa recently bought the handsome spot; his brother, Paul, is now its chef. The menu shows only a few small changes. Excellent house-baked focaccia and hand-rolled breadsticks are irresistible, but you'll want to save your appetite for the pizza. The simple Margherita pie has a lovely blistered crust that tastes faintly, alluringly of wood smoke. Its crushed tomato, mozzarella and basil topping is exactly what you want -- and superior to the meatball topping on the polpetta pie. Whether ordered with a pie or not, the insalata di Charles -- romaine, arugula, radicchio and fennel with lemon, olive oil and shaved Parmesan -- is a winner. At lunch, the cavatappi affumicati -- hollow spirals with roasted eggplant, Roma tomatoes, smoked mozzarella and Romano cheese -- comes off as richly smoky despite pale, bland tomatoes. Tomatoes reappear in a dinner special of risotto that includes arugula and mozzarella. The dish seems to be little more than soupy rice. A far better bet is the hearty bucatini all'Amatriciana, hollow spaghetti in a tomato sauce with pancetta, onions and chili oil. Or get the forthright orecchiette salsiccia, ear-shaped pasta with sausage and tender, nonbitter broccoli rabe. Wood-roasted salmon emerges from the oven moist, lightly perfumed with oak. A shame the "crispy" potatoes on the side are limp. The same potatoes are paired with the well-burnished gallo al forno, lemon-garlic chicken slow-roasted and finished under the wood oven's open flame. Best to bypass the almost flavorless panna cotta in favor of frutta al forno, wood-oven baked fruit with cinnamon, brown sugar and topped with vanilla gelato. It's a fine finale. While laconic service can be a problem, Dilettos has much to recommend it. For large groups, there's a party room. The regular dining room also boasts several big round tables -- ideal for sharing pizza, pasta and salad with friends or family.