The 10 best Italian restaurants on Long Island
There are more Italian restaurants on Long Island than you'll find in many cities outside Rome. It's easily the favorite cuisine in Nassau and Suffolk. And that doesn't include the dedication of LIers to their pizza, either. Most places have southern influences, but plenty of northern Italian restaurants also thrive.
The current alphabetical list of our Top 10 Italian restaurants has two newcomers: casual Abeetza Next Door in Greenvale; and Rialto in Carle Place, which comes over from the former "international" category.
The menu at 18 Bay on Shelter Island changes weekly and has included braised short rib with cucumber kimchee. (July 9, 2011)
An eggplant rollatini appetizer at Benny's. (March 23, 2013)
Veal sorrentina, a breaded veal cutlet topped with prosciutto and mozzarella, at Benny's in Westbury. (March 23, 2013)
Home-made, freshly filled cannolis are a star dessert at Casa Rustica in Smithtown. (Oct. 4, 2009)
Luigi Q(Credit: Craig Ruttle)
Luigi Q, Hicksville: Luigi Quarta, restaurateur and perfectionist, emphasizes market-fresh, seasonal cooking, and whatever else inspires him. Among the top dishes over the years: cuttlefish salad, shrimp-stuffed paccheri pasta, venison with red wine-and-blueberry sauce, roasted wild boar chops, roasted quail with pea-and-porcini risotto, cod Livornese, house-made cheesecake. Just go along with whatever Quarta recommends. Not a restaurant for young children. (Pictured: lobster raviolo with black sea bass)
Quail with truffled polenta at Luigi Q in Hicksville.
Nick & Toni's(Credit: Gordon M. Grant)
Nick & Toni's, East Hampton: The ultimate Hamptons hot spot and celebrity magnet is a sharp restaurant under chef Joseph Realmuto. Stylish, as you'd expect, and infinitely better than it has to be, N&T's makes everyone boldface. The notable dishes include penne alla vecchia bettola, in a spicy oven-roasted tomato sauce; ricotta gnocchi with broccoli rabe and Gorgonzola; sardines in Venetian-style agrodolce; wood-oven roasted Berkshire pork chop; artichoke piccata; honey tart; bomboloni; fruit tarts. (Pictured: vegetable and goat cheese terrine)
The fluke crudo appetizer at Nick & Toni's in East Hampton.
Rialto(Credit: Johnny Simon)
Rialto, Carle Place: Rialto bridges Italian and other continental fare with homey style, in a dining room that reflects earlier decades. Tradition thrives under Mario and Tara Fuentes. Pappardelle alla Bolognese and spaghetti alla carbonara, veal chop Valdostana and chicken scarpariello, braised pork osso buco and swordfish with artichokes and peppers point the way. The Dover sole meunière also is prepared with care. The dessert cart is old-fashioned and very fresh. (Pictured: veal osso bucco)
Fresh orecchiette with Italian sausage, spinach, and crushed tomatoes is topped with a dollop of ricotta cheese at Rialto in Carle Place.
Stresa(Credit: Timothy Fadek)
Stresa, Manhasset: Giorgio Meriggi presides over this elegant, gracious, traditional restaurant, where chef Ella Rocca creates very satisfying, polished fare. You'll remember the grilled bistecca alla King, with peppers, onions and mushrooms; savory campagnola soup (pictured); spirited bucatini alla Norma; a classic mushroom risotto; gleaming swordfish carpaccio; and unquestionably the finest souffles on Long Island. Addictive biscotti, too.
Stresa's chocolate souffle is served with crème anglaise.
The Trattoria(Credit: Daniel Brennan)
The Trattoria, St. James: Steve Gallagher, the chef at Kitchen A Trattoria, bought the snug restaurant in December. Renamed The Trattoria, it’s on a par with its popular predecessor and sometimes better. Fixed-price menus that change daily are creative and genuine. Winning dishes include Gallagher’s five-layer lasagna, paccheri pasta with a hearty suckling pig ragu, tomato-braised meatballs with polenta, spaghetti all’Amatriciana, pappardelle Bolognese, hake with caponata and salsa verde, pork loin with braised cabbage and rye gnocci, and, yes, a superior eggplant alla Parmigiana. Flourless chocolate-almond cake, a two-tier black-and-white crème brulee, and lemon cheesecake to conclude. (Pictured: brasato of beef with polenta)
The Trattoria(Credit: Daniel Brennan)
The Trattoria chef-owner Steven Gallagher serves a five-layer lasagna Bolognese that begins with house-made pasta. I
Trattoria Diane(Credit: Newsday / Ari Mintz)
Trattoria Diane, Roslyn: The regional cooking of Rome distinguishes John Durkin's rustic restaurant. Bucatini all'Amatriciana and spaghetti alla carbonara lead the pastas. The vegetable appetizers also are elemental and essential: fried artichokes, fried squash blossoms, grilled zucchini with orange and mint, Brussels sprouts that are almost candied. Roast chicken is juicy; short ribs, tender; orata, light. Don't miss the Tuscan pot roast. All desserts are grand. (Pictured: lamb duo)
Veal scaloppini is served with prosciutto and sage at Trattoria Diane in Roslyn.