By Harris Decker
There aren’t many restaurants in Westchester that give off a more classic Italian vibe than Trattoria 160. From the huge entryway to the dedicated wine lounge that doubles as a private dining room to the plethora of basic pasta dishes, Trattoria 160 has all the makings of a classic Italian hot spot. This lead to a surprise however, when I stopped by to taste samples from their new lunch menu. Instead of focusing on the classic Italian dishes, which they do well, Chef Joe Giordano and owner David Morganelli went in a different direction, offering up classic pub fare alongside some old favorites. Here’s what’s new.
To be fair, when you take cheese sauce and dip something into it, the odds of it being bad are pretty small. Still, Trattoria 160 nails a truly refined sauce that isn’t too heavy, or too light. It’s kind of perfect and would be delicious on almost any dish.
Another classic that would fit onto the menu at a sports bar better than a classy Italian restaurant. Still, they pull it off with some delicious sliced steak, onions and peppers rolled into a crispy eggroll.
This is exactly as good as it sounds. The grind is made from a 50/50 split between sirloin and short rib giving the meat a huge amount of flavor. Topped with crispy and delicious bacon that I later found out was cured with apple cider (a slightly altered take on the traditional applewood style).
In the end, the Italian classics are still the rockstars at Trattoria 160. Homemade cheese ravioli smothered in chef Giordano’s sauce (a family recipe that originated with his Aunt); cavatelli with broccoli rabe, homemade sausage, garlic and extra virgin olive oil; and of course the meatballs! These meatballs are made with filet mignon and you can tell from the first bite. They melt in your mouth, the way a great piece of steak might.
