In the next few weeks, Trattoria Diane’s chef-owner John Durkin is planing to reconfigure his Italian menu to focus more on the cuisine of Rome. Last night I had a preview of some of the new items and was very impressed.
Durkin plans to offer a number of small, vegetable-based first courses, among them the four pictured (rather blurrily) here, from top left: radicchio di Treviso with nuts, shredded Brussels sprouts, beets with ricotta salata, oranges with grilled squash. The new menu will feature carciofi alla giudia (fried artichokes, Jewish style), arancini (fried rice balls) and lots of pastas, including carbonara (made the correct way, without cream) and Amatriciana (made with guanciale, cured pig jowl).
For now, Diane’s offers an excellent deal on Sunday nights: three courses for $29.95—and that includes dessert from Diane’s bakery next door. We’ll keep you posted on the progress of the trattoria Romana.
Trattoria Diane is at 21 Bryant Ave., Roslyn, 516-621-2591
Newsday photo / Erica Marcus