Vittorio's

Vittorio's Restaurant and Wine Bar offers dining with a unique blend of American specialties and classic Italian dishes. Owner Michael Esposito grew up working in his father's pizzeria, located just across the street from Vittorio's in Amityville Village, with dreams of one day starting his own restaurant. On Valentine's Day of 2002, Esposito fulfilled his lifelong dream. In the process of opening Vittorio's, named in honor of his father, he also pioneered the facelift of the Broadway area. He returned a landmark 1880s building, once a pharmacy at the center of the community, to its former prominence. Today, Vittorio's is an established member of Long Island's fine dining community. Esposito recruited Executive Chef John Ringle, a Culinary Institute of America trained chef with over 20 years of experience, who has created an authentic Italian menu infused with international flavors. Starters include American Kobe boneless short ribs; Charcuterie of assorted cheeses such as manchego, goat cheese and smoked mozzarella with cured Italian meats such as bresaola, smoked prosciutto and sopressata; Shrimp poached and tossed with arugula, endive and preserved lemons in a Parmigiano-crusted shell and Chorizo Mussels ( mussels cooked in a light Cajun cream sauce with chorizo sausage ) all in the $7 to $13 range. Vittorio's boasts a wide selection of pasta choices ( $11 to $18 ) including Fazzoletti with fire-roasted pepper filetto sauce and prosciutto; Vermacelli with lump crabmeat, asparagus and grape tomatoes in a lemon and wine garlic sauce; Garganelli with a veal and sage ragu a nd Truffled Pappardelle with a light and creamy porcini mushroom sauce drizzled with white truffle infused olive oil. Among the entrees ( $17 to $29 ) are a signature Veal Chop Valdastano stuffed with prosciutto and fontina cheese; Aqua Pazza - shrimp, clams, mussels and a 4 oz. lobster tail in a saffron tomato brodetto served over risotto; Long Island Duck Breast with a wild berry sauce served with polenta and broccolini; Chicken Funghi with wild mushrooms, prosciutto in a brandy cream sauce with mashed potatoes and spinach; Macadamia nut crusted 9 oz. South African lobster tail roasted and drizzled with mango sauce; Jumbo Panamanian shrimp with shallots, prosciutto and a touch of cognac and cream and a 24 oz. NY sirloin steak. Vittorio's has also become known for its legendary Steak House Wednesday menu featuring a porterhouse for two, boneless rib-eye and Kobe prime sirloin ( when available ) accompanied by generous sides like mashed potatoes, home fries, steak fries and creamed spinach. In 2006 & 2007, Vittorio's received the Award of Excellence from Wine Spectator acknowledging its well-chosen selection of wine from quality producers along with a thematic match to the menu in both price and style to the American/Italian cuisine. A strength in Californian wine is noted along with a selection of 165 international wines at moderate prices. Tuesday Wine Dinners feature selections from the wine list that have been paired with three-courses dinners. Diners will enjoy the romantic ambience created by soft candlelight, fresh flowers, hard wood floors and elegant draperies framing elegant French doors. The exposed brick walls are adorned with authentic black and white photographs of early Amityville, including scenes of 184 Broadway, now Vittorio's, from the 19th century.