The wood-burning oven remains at a small Jericho Turnpike osteria in Huntington, but the restaurant around it has changed hands, name and menu.
Il Vecchio Forno, which opened in April 2018 with a focus on wood-fired pizza-by-the-meter, is now being run by longtime restaurateur Tony Dushaj as Ravello Italian Ristorante. Dushaj may be a familiar name for his stints running restaurants on Ristorante Santa Lucia (previously La Fontana) in Melville and, earlier, Tre Scalini in Farmingdale and Piccolo Mondo in Huntington.
Dushaj is not yet using the oven in Ravello's midst for pizza, but instead for dishes such as wood-fired baked clams ($12), chicken scarpariello ($23) and roasted whole branzino ($28). The rest of Ravello's menu centers on Italian stalwarts such as a burrata appetizer with prosciutto and roasted tomatoes ($14), fettucini carbonara ($18) and chicken, veal and eggplant parmigiana ($18 to $22). Desserts ($7) like tiramisu and cannoli are made in-house.
Il Vecchio Forno's owners, the Biancamano family, also own the Italian-food import company Sapori del Vallo — and Dushaj said he is using some of their products, such as pastas, in Ravello's dishes.
Later this month, chef Howard J. Fay will join Ravello as executive chef. Fay is the former chef of Meritage Wine Bar in Glen Cove, as well as Amerrickana Tapas & Bar in Merrick, The Clubhouse in Bellmore and, earlier in his career, worked under chef Todd English at Figs.
Will Fay revive pizza at the new digs? Aspetta! ("wait!"), as they might say in Ravello.
Ravello opens at 4 p.m. six evenings a week for dinner, and is closed on Mondays.
Ravello Italian Ristorante, 1277 E. Jericho Tpke., Huntington. 631-271-8900. ravelloristorantehuntington.com