NEWS FROM : Food & Wine  

It’s peak time on Saturday night and a child is screaming. The rest of the crowd registers only a few decibels lower. And in a few minutes, the sound is mostly laughs. In Oceanside, Noble Kitchen & Cocktails is clearly the place to be. The weekend experience, of course, is different from the weekday, when your voice may just echo. Still, even quiet...

Leave the sign, take the cannoli. Little Italy pastry shop owner John "Baby John" Delutro of Caffé Palermo asked Broadway's "A Bronx Tale" to remove a sign on its set that dubs another pastry joint "The Cannoli King," infringing on his trademark. The show — a coming-of-age story about an Italian kid growing up in the Bronx during the socially segre...

Woodstock’s newest addition to the downtown area, Mia Passione, 228 Main St., serves up what owner Michael Palmieri calls “Italian-American comfort food". The Italian eatery’s Woodstock location opened March 9. Palmieri also runs a location in River Grove, which opened in 2014. As a child, Palmieri said he spent time watching his grandfather cook w...

NYC Village Pizza opened Thursday at 129 W. Fourth St. in south Bethlehem. The 40-seat restaurant serves Italian and Mediterranean favorites such as calzones, strombolis, gyros and kebabs. Owner John Okumus previously operated Stromboli Pizza on North 17th Street in Allentown and other restaurants in New York City since 1980. The menu reflects his...

Augie's in Larchmont is open. The Italian favorite, in operation since 1990, recently moved from Boston Post Road to Chatsworth Avenue. And while construction took awhile, the popular eatery, known for its family-style portions, is now ready for business. Monday, March 20 is the official opening but the serving of meals is already taking place. Acc...

To paraphrase an old saying, you can't swing a cat in Syracuse without hitting an Italian restaurant. Decades of Italian immigration to the area resulted in an abundance of Italian and Italian-American restaurants throughout the city. Many are good and a few are excellent. Others are not. So, when John Vigliotti announced that Peppino's Neopolitan,...

Uno dei mercati più ambiti dalle PMI italiane è sicuramente quello statunitense che nel 2016 ha comprato beni e servizi dall’Italia per la cifra record di circa 40 miliardi di euro. E, secondo le previsioni SACE, gli acquisti a stelle e strisce sono destinati a salire fino ai 48,9 miliardi di euro nel 2019, complice la svalutazione dell’euro nei co...

E. Rossi & Company, an Italian gift shop on Grand Street near Mulberry Street in Little Italy, has become something of a museum of Italian-American pop culture. The shop’s backlogged inventory includes religious items and kitchen supplies, such as Italian coffee makers and pasta cutters, piled high overhead. Customers can buy molds for cannoli shel...

Eater’s original series 60-Second Tasting Menu offers all the elegance and intricate plating of a multi-course menu — but without the time commitment (or the price). This week we visit Del Posto, a house of Italian fine dining in New York’s Chelsea neighborhood, where newly appointed executive chef Melissa J. Rodriguez serves up the eight-course “C...

Mike Cammel first got a foothold in the local Italian food business back in 1988 when he was hired as a delivery driver for Domino's Pizza. Soon thereafter, he started cooking Italian fare at Boccutti's, Noble Roman's and Pizza Hut. For the last 19 years, he managed Sbarro's in the Belden Village Mall food court. In December, Cammel broke free from...

Remember when brick-oven pizza was unusual in area restaurants? Now even wood-fired pizza, once rare and wondrous as an albino buck, has become common as cows in today's pizza marketplace. Not coal-fired pizza, though. Made in an oven heated to 1,000 degrees or more by blazing anthracite, it has been a fixture in New York City and East Coast coal c...

The usual setup at most Italian restaurants on Long Island is an Italian-American owner backed up by a kitchen staff that largely comprises Latino cooks. But at Casa di Fratelli in Westbury, there’s a variation taking place that fuels the debate: Do you have to be born into a cuisine or just need the work ethic to learn it? Located on a busy stretc...