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Red-snapper raviolini is served with shellfish and fennel

Red-snapper raviolini is served with shellfish and fennel broth at Vero, an Italian restaurant in Amityville. (Jan. 6, 2011) Photo Credit: Yana Paskova

Vero in Amityville, gets three-and-a-half stars from Peter Gianotti in today's Newsday. The kitchen, presided over by chef Massimo Fedozzi, who earned three stars at the defunct Palio in Jericho, turns out mostly small plates. The best among them, Gianotti writes, are Arborio rice fritters, seafood risotto, roasted beet salad and pansoti, or big tortellini, filled with chard and cheese and finished with walnut sauce.

In this week's Cheap Eats column, Joan Reminick praises the thin-crust pizzas at Pepe Rosso 24 in Port Washington, giving the restaurant three stars. Other palate teasers include bresaola salad, crab cakes and "pitch-perfect" rigatoni Bolognese. 

Red-snapper raviolini is served with shellfish and fennel broth at Vero, an Italian restaurant in Amityville. (Jan. 6, 2011)

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