tesoro d’italia opens in pleasantville

A veteran restaurant team has pooled their years in the hospitality business and opened Tesoro D’Italia Ristorante, a casual family-friendly Italian eatery on Marble Ave. in Pleasantville. The sprawling space had previously operated as Trattoria 160.

Heading the day-to-day operation is Peter Lucaj who had been general manager of Ciao Ristorante in Eastchester for 16 years. Chef de Cuisine is seasoned Dan Pennacchio whose family – from father Paolo and siblings on down – have been in the restaurant trade for many years.

The restaurant is divided into a main dining room for 100 guests, a semi-private fireplace room for up to 40 guests, and a lovely glass enclosed wine room seating up to 25. A spacious banquet room can accommodate 130 for all types of parties and private events. There is an inviting color-tiled bar/lounge area for networking and spirited conversation, and casual dining too. A dramatic wine wall highlights the dining room along with smoked glass dividers and white tablecloths. Grey and white hues help polish the space.

The regional Italian menu includes such popular starters as: fried calamari with dipping sauce; baked clams; eggplant rollatini; grilled portobello mushroom; Italian baby eggplant; and hot antipasti platter for two, with baked clams, fried calamari, shrimp oreganata and grilled portobello.

Fresh salads include: Tesoro, with chopped lettuce, cucumbers, chick peas, roasted peppers, cannellini beans and tomatoes; arugula, with goat cheese, marinated portobello mushrooms, tomato and balsamic vinegar; classic Caesar salad; a wonderful endive salad with roasted peppers, gorgonzola, balsamic and olive oil; and Caprese, with fresh mozzarella, grilled eggplant, roasted peppers and beefsteak tomatoes.

Hearty pasta specialties include: a delicious fusilli Melanzana with fresh tomatoes, basil, eggplant, parmigiano cheese, fresh mozzarella in a meat sauce; linguini seafood, with shrimp, calamari, clams, mussels with fresh tomato, basil, sautéed garlic and oil; two-color cavatelli, with broccoli rabe, sundried tomatoes, sausage, garlic and oil; house made mushroom ravioli, stuffed with porcini and portobello, ricotta, served with a light truffle cream sauce; classic linguini with clam sauce; and pasta al salmone, served with sliced fresh salmon in a pink sauce.

Generously served main courses include: chicken Tesoro, breast of chicken dipped in parmigiano cheese with white wine, lemon, peas and asparagus; veal chop Valdostana, stuffed with fontina cheese, prosciutto, parsley, white wine and shitake mushrooms and truffle oil; classic filet of sole Francese, served over spinach; chicken paillard, breast of chicken pounded very thin, served with endive, avocado, fresh mozzarella, tomatoes, oil and balsamic; veal VSOP, veal scallopini with porcini and shitake mushrooms served in a garlic sage and cognac sauce; and risotto seafood, clams, mussels, shrimp, scallops, crab meat in fresh tomato and basil with white wine.

Carnivores will enjoy such hefty cuts as: 16 oz. Black Angus shell steak served with mushrooms; broiled veal chop, served with mushrooms; grilled double cut pork chop, served with vinegar peppers and sliced potatoes; grilled sausage, with peppers, mushrooms, onions, sliced potatoes; and 24 oz. bone-in grilled rib eye steak served with mashed potatoes. Daily specials augment the regular menu. All entrees include fresh house salad. All meat, fish, pasta include vegetables.

Tesoro D’Italia Ristorante is located at 160 Marble Ave., Pleasantville, near the Thornwood border, just off Saw Mill Parkway, exit 27, or the Taconic State Parkway. The restaurant is open 7 days a week for lunch and dinner. Main courses at lunch: $14.95 to $31.95. At dinner: $14.95 to $34.95. Full take-out. Bar/lounge with TVs. Private and semi-private party facilities. Banquet Room for all types of catered events. Major credit cards. Proper casual dress. Reservations accepted and suggested for larger groups. Ample free parking. Phone: 914-579-2126. www.tesoroditaliany.com

Latest posts by Morris Gut (see all)