Exposed brick, reclaimed barn-wood, a steel bar, and Edison-bulb lighting (check out the whisks repurposed as lampshades) create an industrial-meets-country décor at the second location of Polpettina (the original—and tiny—Eastchester location opened in March 2011). Co-founder and Executive Chef Michael Abruzese’s menu features Italian-influenced cuisine made primarily with organic, locally sourced ingredients. Expect dishes such as octopus with white bean purée (pictured below); truffled carbonara with pancetta; a pork-meatball sandwich; chicken Milanese; five varieties of french fries; and pizza, both signature (kale with spicy chorizo; Brussels sprouts with bacon and taleggio) and DIY pies (among the nearly 20 toppings are broccoli rabe, smoked chorizo, pancetta, and cherry peppers). Most mains are less than $20.
The beverage program features craft beers, a short wine list designed by wine consultant Jane Lopes, and eight noteworthy Jonathan Forester cocktails including a barrel-aged Manhattan on tap.
Polpettina is Italian for “little meatball”—so don’t forget to order a few.