With an early November opening in the works, finishing touches to the large space are in motion, including the installment of a state-of-the-art pizza oven that just arrived from California, beautiful stone and tile work, spruced up woodwork and flooring, plush banquette seating, and Rizzuto’s signature granite antipasto bar and counter seating. The multi-dimensional space seats up to 160 people. With three levels of dining and a large bar area that can be sectioned off with retractable garage-like doors, Rizzuto’s event capabilities are numerous.
The menu at Rizzuto’s is the real deal. No gimmicks here or passing trends - just honest Italian food done right and with Rizzuto’s Restaurant Group Executive Chef Tony Camilleri’s commitment to the use of the best and freshest ingredients possible. “House made” is not a catch phrase at Rizzuto’s. It is a daily practice of baking bread, making pasta, simmering soups, stocks and sauces, preparing market fresh fish and meats, and even infusing vinegars for dressings and spirits for creative cocktails. Of course there’s Rizzuto’s Neapolitan style pizza, a staple on the menu and with customers. Rizzuto’s thin ‘crosta’ is hand-made with ‘00’ flour imported from Naples, Italy.
Menu highlights include; Rizzuto’s signature chopped gorgonzola salad; Burrata Caprese with vine-ripened tomatoes, fresh basil, and extra virgin olive oil; Rizzuto’s Meatballs al Forno with pecorino, marinara, and fresh mozzarella; and Antipasto comprised of imported and local cheese, salumi, Sicilian chickpea puree and roasted Lombardo peppers. Chicken and veal dishes are prepared in classic Parmigiana and Piccata (with artichoke hearts in a lemon-caper white wine sauce) styles; and Steaks, market fresh fish and daily blackboard specials round out the menu.
Pasta specialties run the gamut; Of course, our most popular dish, Pappardelle Bolognese will be offered as well as; Linguine with White or Red Clam Sauce prepared with Westport-harvested little neck clams sautéed in olive oil, garlic and fresh herbs; Pesto Grilled Chicken Fettuccine with basil pesto, roasted tomato, light cream, parmigiano reggiano, and toasted bread crumbs; Sunday Gravy with house made braised veal braciole, meatballs, sausage and fettuccine; and Pasta with House Made Fennel Sausage, broccoli rabe, extra virgin olive oil, plum tomatoes and roasted garlic. Pizza topping are endless and feature selections dedicated solely to Pizza Margherita or choose from other Rizzuto’s original; Prosciutto-Arugula; Pear and Goat Cheese; or the San Gennaro, ricotta, hot Italian sausage, sautéed bell peppers, hot Lombardo peppers, caramelized onion and roasted garlic.
General Manager Leslie DiNapoli is a seasoned restaurateur who brings over 20 years of both front and back of the house experience to Rizzuto’s. Leslie spearheads a dedicated team of service professionals and mixologists, some of which have joined the Stamford location from Rizzuto’s of Westport. House-infused spirits, martinis, a large beer selection, and Rizzuto’s limoncello are staples.
Stamford’s wine program has taken an exciting direction and represents Bill’s philosophy – taste, value, and approachability. Bill and his team have dedicated themselves to procuring a sizeable, yet easy to navigate offering of delicious wines in a list that offers no bottle priced over $40. The resulting collection includes some of the best varietals and vintages from around the globe, including some amazing Italian wines. Of course, if it is a classic Brunello that you must have, a cellar list is available upon request.
The vibe at Rizzuto’s is relaxed, fun, and above all, satisfying, offering moderate price points and portion sizes that will likely follow you home in a to-go container. An array of “experiences” can be had at Rizzuto’s, from a high-powered Happy Hour (Best of the Gold Coast 2011, Westport), a quick lunch stop, a lingering afternoon over great food and wine, a bite to eat pre / post movie, dinner with the family, or a special evening with friends and business associates. Open 7 Days/Nights
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