Tappo has recently opened, with a roster of Italian dishes, in the Glen Cove space that used to be home to Epiphany.
Manager Francesco DiMaio, who was born and raised in Sorrento, said he has given many of his mother’s recipes to executive chef Raul Dominguez, who previously helmed the kitchen at Epiphany. DiMaio said the new restaurant aims for Italian authenticity.
A family favorite, DiMaio said, is an appetizer of fresh baby calamari grilled and served over a panzanella salad ($10). Other menu items include a Caprese salad featuring house- made mozzarella, tomatoes and, curiously, basil gelato ($9). There is also house-made fettuccine with “mamma’s” veal meatballs ($12) and baked imported Mediterranean branzino ($30).
The restaurant’s name, DiMaio said, means “cork” in Italian. An extensive wine list focuses on regional Italian vintages. Wine flights from Tuscany, Piedmont and Veneto are available.
On Sunday, the place features live jazz plus a family-style supper menu at $34.95 for two. Included are a salad, hot antipasto, a pasta and a mixed meat platter with Neapolitan gravy, followed by strawberry shortcake. Coffee or soda are part of the deal.
Tappo is at 284 Glen St., Glen Cove; 516-759-1913.
Above, the dining room of Tappo in Glen Cove