Polpettina Wants You to Live the Carb & Cocktail Life
Chef and co-founder, Mike Abruzese, caught the culinary bug long before he started working in the kitchens at Westchester's Catania's and Johnny's. Growing up in an Italian-Cuban family, Chef Mike was surrounded with good food and talented home cooks. After completing his culinary degree at The Culinary Institute of America, he left Westchester to cook for chefs around the world. At his final post before opening Polpettina, he showed our friends in Texas what New York-style pizza is all about, slinging pies in Texas's first coal-fired pizza oven. Chef Mike is known for his ability to balance flavors and demonstrates that with his menu at Polpettina. Many of the dishes start with his Italian roots but end with a global twist.
Definitely the Crispy Eggplant Chips, drizzled with Catskill Provisions honey and maldon salt. And the house-made focaccia with tomato butter. Oh, and the octopus!
The Porchetta sandwich--a juicy pile of pork, slathered with galic aoli on an onion roll. Chef Mike has a few tricks up his sleeve with this sammie, so ask nicely and he'll give you the scoop. The Black Mission Fig pizza is the must-try pie and is the eptiome of Chef Mike's infamouse sweet and salty combos-- figs, pancetta, goat cheese, arugula pesto, and truffle honey. And don't forget a Grandma-style pizza and meatball trio for the table! There is a special place in Chef Mike's heart for meatballs; it was one of the first dishes he learned how to make. "The busiest place in my house as a kid was the kitchen. We were rolling meatballs, watching, asking, and tasting."
Grab a Drink
Nothing goes better with hot pizza than a cool cocktail. The cocktail menu changes seasonally! Right now, the Mezcal Negroni packs a punch with roasted orange. And fear not beer lovers, they have a variety of craft beers avialable.
The Secret Menu
The prix fixe brunch will make you wish it was the weekend every day. Gather your brunch crew and go for the Soft Scramble Cacio e Pepe or the Russ and Daughters Cinnamon Babka French Toast with miso caramel. And attention cocktail fiend: the full cocktail menu is currently only available at the Larchmont location. But an exciting new development in Eastchester-- the debut of its barrel aged negroni and old fashioned cocktails, with word to expand the menu soon!