599 Main St. Islip, NY 631-277-3800

Customers at Verace in Islip can eat on

(Credit: Steve Pfost)

View map

Critic rating: 2.5

User rating:
(18) Click to rate
Type: Pasta, Pizza, Italian Special features: Outdoor Seating Price range:

$$$ (Expensive)


Verace is owned by the Bohlsen family, which also runs the neighboring Tellers Chophouse and Prime. The streamlined look of the place includes a dramatic, barrel-vaulted ceiling and artful papering.


Dinner, 4 to 11 p.m. Monday to Thursday; 4 p.m. to midnight Friday and Saturday; 2 to 10 p.m. Sunday. Lunch, 11:30 a.m. to 4 p.m Monday to Saturday. Weekend reservations recommended.


Very Good





Credit cards:


Monkfish roasted with sweet peppers, artichokes and spicy

Monkfish roasted with sweet peppers, artichokes and spicy tomatoes at Verace in downtown Islip. (Credit: Steve Pfost)


After learning a few hard truths, Verace has started thinking big -- or, at least bigger.

Last year, the smart, stylized restaurant specialized in achingly small plates, imaginative stuff for grazers. But anyone with a major appetite would have to order a lot more. The snacking eventually led to some larger dishes. Diners had to develop a strategy to savor the not-quite "true Italian" but mostly flavorful fare of departed chef Francesco Torre.

Now, the menu has a more traditional structure. More important, the food from chef Michael Wilson is very satisfying. Wilson is a veteran of Prime in Huntington, owned by the Bohlsen family, which also runs Verace and neighboring Tellers Chophouse. Corporate chef Cornelius Gallagher contributed to the revised selections.

The streamlined look of the place is the same, complete with dramatic barrel-vaulted ceiling and artful papering. And you can bring an appetite.


Start with the first-class assortment of cured meats and Italian cheeses, from zesty coppa and smooth mortadella to creamy crescienza and assertive Gorgonzola. Nibble on a pizza. Standouts: spicy sopressata, Asiago and whipped ricotta; and Gorgonzola and pear. Filone, or grilled bread topped with tomato-fig marmalade and shaved ricotta, also is appetizing. Wilson prepares an outstanding spaghetti alla carbonara, the Roman classic starring pancetta and Parmesan; and a rich, soulful gnocchi Piedmontese with Taleggio and toasted bread crumbs. Tasty linguine with white clam sauce, too. Lasagna with meat sauce manages to be both hearty and light. Then, sample the monkfish finished with roasted-shrimp sauce, fried potatoes and broccoli rabe; or the roasted version with sweet peppers, artichokes and tomato. Slowly cooked pork, with fruity, sweet-mustard sauce, has homey appeal. Chocolate cake, cheesecake and gelati head the finales.


Routine, overdone chicken Parmesan. Forgettable cavatelli with tomato and broccoli rabe. Limp Tuscan Bolognese-sauced maltagliati pasta. Dry sformato, an Asiago muffin with onion sauce.


What is truth?

By using this site, you agree to our Privacy policy.

Sorry to interrupt...

Your first 5 are free

Access to Newsday is free for Optimum customers.

Please enjoy 5 complimentary views to articles, photos, and videos during the next 30 days.