The dish on Long Island's restaurant and food scene
Doppio Artisan Bistro debuts in Huntington
New to Huntington is Doppio Artisan Bistro, the Long Island branch of a Greenwich, Connecticut pizzeria-gelateria-trattoria. Executive chef Louis Barresi, who co-owns both restaurants with his brother, Joseph, launched the Huntington place with a third partner,Thomas Pescuma, who recently moved to the area.
Barresi said he learned to make pizza in Italy from a bread maker cousin in Altamura, in the Puglia region. Other dishes draw upon family recipes — Barresi's father is from Calabria and mother from Lazio. Gelato, he said, is made from scratch, as it is at his uncle’s bar and gelateria in Calabria. Most pasta is also made on premises and the meat, fish and poultry are sustainably sourced, he said.
On the menu: A margherita pizza ($13.50), a “doppio” pizza with butternut squash puree, mozzarella de bufala and prosciutto ($17.50), a prosciutto panino ($14.50), grilled octopus ($15), bucatini a la carbonara ($17) and chicken scarpariello ($19).
Doppio Artisan Bistro is at 24 Clinton Ave., Huntington, 631-923-1515, doppiohuntington.com. It is on the street perpendicular to the post office.