The Inside Press

Magazines serving the communities of Northern Westchester

Pizza

Old Stone Trattoria’s Recipes for Success & Delicious Dining

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Old Stone Trattoria has been a staple of the community for over a decade, thanks in no small part to the hard work of owner Angelo Tradito. If Old Stone’s customers had to have one complaint about him or the restaurant, it’s that his Chappaqua hotspot is only open six days a week! From their specialties Chicken Scarpiello and their homemade Fusilli to the perennial crowd favorite Chicken Parmesan, it can be difficult to keep ingredients on the shelf. That’s fine with Tradito because the fresh ingredients are part of the secret to Old Stone Trattoria’s success. “It’s fresh ingredients and love,” said Tradito. It’s hard to think of a better recipe than that.

When you first sit down, you are greeted by a basket of warm bread and a delicious tomato and olive oil dip. There is an excellent assortment of additional appetizers as well, such as the Black Truffle Burra. The only thing to keep in mind is to not fill up before the entrees! Old Stone is famous for their pizza, but their entrees are not to be overlooked. The Penne Ala Old Stone is an excellent choice for patrons of all ages. Kids love the creamy pink sauce that’s reminiscent of a vodka sauce, and the parents love the pancetta and mushrooms that really sends it over the edge.

All the recipes were handed down from Tradito’s parents, who ran a restaurant themselves where Tradito served as head chef for many years. Good food runs deep in the family. They immigrated to the United States from Italy when Tradito was five and have honored their roots ever since. Old Stone’s food is prepared in a traditional Sicilian style. Their Chicken Parmesan and their Eggplant Parmesan, for instance, eschew the typical breadcrumb method for a lighter egg wash and flour treatment. That might be part of the reason why they go through four pounds of eggplant a week according to Traditio. Speaking of vegetables, a side order of the Broccoli Rabe is an absolute must! And if you want more, the Broccoli Rabe and Sausage Pasta is an incredible choice for an entree.

Not only does Old Stone have great food, they have a great staff as well. Every employee works hard to make sure you have a wonderful meal. This all comes back to passion that Tradito displays. “I love getting to know the customer and I love the customer getting to know us,” he said. Tradito knows many customers on a first name basis, including Bill Clinton, who can be spotted picking up takeout from Old Stone Trattoria just like every other Chappaqua resident. But Old Stone Trattoria doesn’t care who you are. You’ll still be greeted with a warm smile and great food no matter what. “When I step inside, it’s like I’m home,” said Tradito. It shows. When you eat at Old Stone Trattoria, you’re in Tradito’s house, tasting his food that was passed down from his parents. You’re one of the family.

The history of Old Stone Trattoria reads like a movie script. Tradito had lived in Chappaqua for years before opening up Old Stone, but had since moved away. One day, he was paying a visit to his old stomping grounds when he stumbled upon a vacant building that just spoke to him. As luck would have it, the realtor was hanging a for lease sign just as Tradito was making his way over to get a better look, and the rest was history. Old Stone celebrated its 12-year anniversary in September, and there are no signs of slowing down.

Old Stone Trattoria is open for dine-in and takeout services from Tuesday through Sunday at 425 King Street in Chappaqua. If dining in, it is recommended to make a reservation.

Visit oldstonetrattoria.com

Armonk’s Pizza Scene Surprises

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Pizza, although a simple dish, can be cooked in a variety of ways. The essentials usually remain the same: marinara sauce, mozzarella cheese, and pizza dough. Universally loved, pizza is ubiquitous fare in many corners of the world.

 In our corner called Armonk, we’re lucky enough to have multiple pizzerias within our small hamlet. From Nick’s Pizzeria to Broadway Pizzeria, each restaurant has their own recipe for the same dish–a regular slice of pizza.

 I, being the investigative journalist I am, ventured out into the streets of Armonk in hopes to find the perfect slice of pizza. On my journey, I came across remarkable slices that were just waiting for someone to review them, and that is where I come in.

 To begin, the first pizzeria I flirted with was Nick’s Pizza and Ice Cream. For $4.16 per regular slice, the individual slice of pizza is ginormous; it’s also a firm slice, which I happen to prefer when eating pizza. Sometimes, when a piece of pizza is too flimsy, it immediately reveals to the consumer the amount of grease in the dish.

 Happily biting into my firm regular slice, I am met with a balanced combination of marinara sauce, cheese, and oregano. The sauce was sweet with a distinct flavor that separated this slice of pizza from the rest. The crust was crunchy, yet soft, which is a very important quality to look for. Bonus points for the air bubbles in the dough; they’re delicious and my favorite part of a slice.

 The next Pizzeria I visited was Amore Pizzeria and Italian Kitchen. This restaurant has called Armonk a home for years. Originally located in Armonk Town Center, they relocated to Main Street and revamped their aesthetic. At Amore, a regular slice goes for $3.94. The cheese and sauce complemented one another nicely. The crust offers a generously saucy bite and adds to the overall flavor combination, leaving the consumer with yet another positive pizza eating experience. Additionally, the slice was a big one, which surprised me. I didn’t realize how often the idea of giant slices of pizza had been visited, but at least you get more out of your purchase that way!

 The grand finale of my town-wide hunt for the perfect slice of pizza ends with Broadway Pizzeria, the heart of Armonk’s Main Street. This slice of pizza, to everyone’s surprise, is yet another successful preparation of a plain slice of pizza., Broadway’s pizza is a cheesey delight–the cheese to sauce ratio is weighed heavily on the cheese side, which can be seen in the lighter coloration of the pizza. The crust was a refreshing reminder of my Italian roots, reminding me that Nonno isn’t the only one who can make a magnificent pizza. Their crust, as always, is light and fluffy. A satisfying finish to a satisfying meal.

 With my research concluded, I can confidently determine that these slices don’t have a clear winner. Each slice of pizza provided a different experience than the last; in Armonk, I did conclude, you can never go wrong with which pizzeria you go to; they’re all delicious!