Italian Kitchen

 Foodie Alert!!! Italian Kitchen  by Bon “Viv”ant ~(Viv Edery)   Guest Blogger 

Dishing up where, what, why and how to the best in food and entertaining!

GPS or not, blink and you’ll miss it, but don’t.
Italian Kitchen, the new dining spot and welcomed Northern addition of Shea Gallante, chef extraordinaire and co-owner of Ciano NYC. He has brought to Westchester a wonderful and quaint neighborhood eatery. Overseeing the kitchen is Executive Chef Paul Mancebo, who was Gallente’s sous-chef at Ciano.
Gallante grew up in upstate New York, where in his early teens discovered the allure for Italian cooking at the local pizzeria, this lead him to the CIA. Upon graduating he began his culinary career at Coco Opera.
Destiny guided him to meet and work for the grand dame, Lidia Bastianich of Felidia. Gallante then moved onto Bouley, where he honed his skills, learned to trust his palate and to envision the end result of flavors for each dish. This man’s palate should be insured!
At Ciano he flies solo, having learned from some of the best, he continues to mesmerize patrons daily.
Italian Kitchen, rustic yet modern, with 2 seating areas separated by a small bar in the center of the space. A seasonal menu of creative, delicious and “I wish there was one more fork full” choices, my guests and I opted for these selections:
A little Chicken A Mattone with Hen of the Woods, Farro and Escarole...!
A little Chicken A Mattone with Hen of the Woods, Farro and Escarole…!
A primi special of  Roasted Baby Brussels Sprouts dusted with tiny Percorino shavings, were just wonderful with a burst of sweetness in every bite.
Octopus alla Griglia, I can think of 8 adjectives to describe this dish, but will use one, excellent.
Roasted Veal Meatballs with Red Wine Glaze, light, moist and savory, resting in a pool of Herbed Polenta and Truffle Pecorino, heavenly.
Burrata with Broccoli Rabe Pesto, so smooth and delicate, with Marinated Grape Tomato and Onion Jam, deep in layers of flavor and displaying such a burst of colors, our palates were singing. O Solo Mio. 

The pasta is homemade, in shapes you’ll never find in a box.


Baked Strozapretti with Broccoli Rabe & Italian Sausage served is a shallow baking dish, arrived bubbling in a light delicate cream sauce with chucks of burrata, pasta as long a your finger (or mine) with a slight curl at the edges, who thought of this? Thank you Shea , thank you 
Pappardelle con Bolognese Blanco, thick ribbons of melt in your mouth pasta, coated with perfect crumbles of meat in an almost clear white sauce with perfect balance, hearty, but not heavy and oh so delish. This ain’t mama’s Bolognese!
Risotto with Parmigiano Reggiano & Oxtail, a heaping bowl of creamy goodness, dotted with tender flecks of rich meaty auspiciousness, WOW! 
Chatham Cod with Fennel in a saffron-shellfish broth was flaky and moist, floating in a broth so deep in flavor, yet not fishy, you just want to drink it, this should be bottled!
We chose a bottle of il Maroneto Rosso di Montalcino 2008 to compliment this lovely dining experience. The wine list offers a wonderful selection oenophiles and neophytes will not be disappointed.

Italian Kitchen
698 Saw Mill River Road, Ardsley, NY

 (914) 693-5400
Lunch Wednesday – Sunday 11:30 to 2:30
Dinner Mon/Wed/Thur 5:30 to 10pm
Fri/Sat 5:30 to 10:30pm
Sun until 9pm