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  • welcome!

    After 39 years, people continue to flock here for the freshest, highest quality meals. No wonder Alice Gabriel of The New York Times noticed about Di Nardo's "judging from the number of cars with CT plates, it isn't popular simply by default.


    learn more

    About Di Nardo's

    About our Chef and Owner,
    Frank Salvi

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  • About Di Nardo's



    Di Nardo's Restaurant, located in the heart of Pound Ridge, New York, continues to serve up a masterful Italian experience.

    Our lively energetic Italian restaurant provides something for everyone. Choose our informal family-friendly modern design front room features from Artemide Light fixture from Italy to vintage Italian Posters.

  • OUR CHEF AND OWNER, FRANK SALVI

    Frank Salvi immigrated to the United States from Italy in 1963. He always enjoyed cooking ever since he used to cook alongside his mother, Giovanna when he was a child. This inspired him to become a chef. He returns to Italy several times a year for the latest recipes and new creations.

    Mr. Salvi trained with Francesco Santarella, one of Italy’s top Chef ’s who was his chef at DiNardo’s for 10 years.

    After 39 years, he still does all of his own food buying, grows herbs and cooks all the dinner specials himself, which change every Friday to give customers a chance to sample the variety of his tastes.

    Shortly after celebrating his restaurant’s 36th year anniversary, he received the Member of the Year Award for Outstanding Contributions to the Business Community from the Pound Ridge Business Association.

    • ANTIPASTI - APPETIZERS

      ANTIPASTO DELLA CASA
      an assortment of salami, Parma prosciutto, marinated mushrooms, cannellini beans, fresh mozzarella, sliced tomato, roasted peppers, provolone cheese
      13.50
      BRUSCHETTA
      Grilled brick oven bread topped with tomatoes marinated in extra virgin olive oil, basil garlic and orgeano
      6.75
      PANZEROTTI DI CICORIA, SALSICCIA E PROVOLA
      baked homemade panzerotti filled with chicory, sausage and provolone cheese
      11.50
      CALAMARI FRITTI
      Fried calamari served with marinara sauce
      8.75
      MOZZARELLA CAPRESE
      Homemade fresh mozzarella, sliced tomatoes, fresh basil and extra virgin olive oil
      10.50
      POLENTA CON GORGONZOLA E SPINACI
      baked cornmeal topped with gorgonzola and spinach
      11.25
      CARPACCIO CON RUCOLA E PARMIGIANO
      thinly sliced beef, baby rocket, shaved parmesan cheese
      11.25
      TORTINO DI RISO CON BROCCOLI, BACON E MOZZARELLA
      baked rice cake with broccoli, bacon, mozzarella cheese
      11.50

      ZUPPE - SOUPS

      PASTA E FAGIOLI
      pasta and beans
      7.00
      TORTELLINI IN BRODO
      Meat filled rings of pasta in chicken broth
      7.50
      MINESTRONE DEL GIORNO
      Assorted vegetable soup
      7.00
      CREMA DI FUNGHI CON ZUCCA
      mushroom, potato and leek soup topped with baked butternut squash balls
      7.50
      CAPPELLETTI AL BRODO
      Little hat shaped pasta filled with cheese in chicken broth
      7.25
      POLPETTINI IN BRODO
      little chicken meatballs with spinach and orzo in chicken broth
      7.75

      INSALATE - SALADS

      MISTA
      mixed greens, onions, tomatoes, carrots, cucumbers, house vinaigrette
      7.00
      CONTADINA
      Baby greens, pear, apple, walnut and gorgonzola cheese in balsamic vinaigrette
      11.00
      TRICOLORE
      Endive, radicchio and arugula
      9.75
      IMPERATORE
      Romaine, casear dressing, parmesan cheese, grilled chicken, garlic croutons
      11.50
      CAPRINO
      baby greens, breaded goat cheese, pears and walnuts in white wine-vinegar dressing
      11.00
      FORMAGGIO
      Baby rocket, shredded carrots, goat cheese and grilled chicken in balsamic vinaigrette
      11.50
      CAVOLETTI
      Kale, brussels sprouts, almonds, pecorino cheese in mustard lemon dressing
      11.00
      ZUCCA
      baby greens, roasted marinated butternut squash, cranberries, sliced apples, gorgonzola cheese, balsamic vinaigrette
      11.00

      SECONDI PIATTI - MAIN DISHES

      SCALOPPINE DI VITELLO ALLA MILANESE
      Breaded veal cutlet topped with baby greens and marinated tomatoes
      17.50
      PICCATA DI VITELLO
      Veal scaloppine sauteed in lemon and white wine
      16.75
      PETTI DI POLLO MARSALA
      Chicken scaloppine sauteed in light brown sayce topped with mushrooms and prosiutto
      15.75
      POLLO ALLA PARMIGIANA
      Breaded chicken topped with marinara sauce and mozzarella cheese
      15.50
      GAMBERONI GRATINATE
      Shrimps baked with herbed bread crumbs served with sauteed broccoli
      18.75
      FILETTO DI SOGLIOLA FIORENTINA
      Egg dipped filet of sole sauteed in white wine and lemon served over spinach
      18.75
      SALMONE ARROSTO CON INSALATA
      Grilled fillet of salmon topped with baby greens and marinated tomatoes drizzled with extra virgin olive oil
      18.00

      CONTORNI - SIDE ORDERS

      SPINACI
      sauteed spianch with extra virgin olive oil and garlic
      7.00
      BROCCOLI
      Sauteed broccoli with extra virgin olive oil and garlic
      6.50
      SALSICCIA FRESCA O POLPETTE
      Two sweer sausage topped with marinar sauce or two homemade meatball topped with marinara sauce
      7.00
      FUNGHI MISTI
      Sauteed mushrooms with onions and exta virgin olive oil
      6.50

      PANINI - SANDWICHES


      CARDINALE
      Mozzarella cheese, roasted peppers, Parma prosciutto
      11.50
      SARDEGNA
      Shrimp, zucchini, mayonnaise, tomato, romaine, avocado,lemon juice
      13.00
      TORRE
      Sun dried tomatoes, marinated artichokes, fontina cheese,truffle oil
      11.75
      BARI
      Roasted peppers, fresh mozzarella cheese, grilled eggplant, Parma prosciutto, tomatoes,romaine
      12.25
      CALABRIA
      Homemade meatballs, mozzarella cheese, marinara sauce
      11.00
      NOVALBA
      Sausage,sweet roasted peppers, marinara sauce
      11.50
      NAPOLI
      Broccoli rabe, chicken, sun dried tomatoes,fresh mozzarella
      13.00
      PIZZO
      Breaded eggplant,mozzarella cheese, marinara sauce
      11.00
      PISA
      Grilled chicken, mozzarella cheese, baby rocket, roasted peppers, black olives tapenade
      12.25
      SERRA
      Chicken portabella, romaine, tomatoes, balsamic vinaigrette
      12.00
      ORVIETO PIADINA
      Spinach, Parma prosciutto, pecorino cheese
      12.25
      TORINO PIADINA
      Grilled zucchini, portabella mushrooms, eggplant, mozzarella cheese
      12.00
      MESSINA
      Parma prosciutto,smoked mozzarella,baby rocket, shrimp,pink sauce
      13.00
      ROMA PIADINA
      Fresh mozzarella, tomato, basil
      10.50
      CATANIA PIADINA
      Olive oil marinated tuna, avocado sun dried tomatoes, provolone cheese, basil, garlic sauce
      11.50
      VENEZIA PIADINA
      Spinach, mozzarella, sweet roasted peppers, black olive tapenade
      11.75

      PASTE E FARINACEI - FRESH PASTAS

      LASAGNE AL FORNO
      Homemade layers of pasta filled with meat,tomato and bechamel sauce
      16.00
      ORECCHIETTE CON CIME DI RAPE E SALSICCIA FRESCA
      Ear shaped pasta with broccoli rabe and sweet sausage in garlic and extra virgin olive oil
      15.50
      RIGATONI ALLA SICILIANA
      Homemade rigatoni with eggplant, peppers, fresh mozzarella in tomato sauce
      14.75
      RAVIOLI DI FORMAGGIO CAPRINO, ZUCCHINE E ASPARAGI
      Homemade ravioli filled with goat cheese, zucchini and asparagus in light butter and fresh sage sauce
      13.95
      PASTA ALLA CHITARRA AL POMODORO E BASILICO
      Homemade spaghetti with fresh tomaoes and basil
      13.50
      GNOOCHI ALLA BOLOGNESE
      Homemade potato dumplings prepared with Bolognese meat style suace
      14.75
      PACCHERI CON RAGU DI CINGHIALE
      short large tube pasta in wild boar ragu
      16.00

      LE PIZZE - PIZZAS

      SEMPLICE
      Mozzarella cheese, tomato sauce
      10.50
      MEDITERRANEA
      Sun dried tomatoes, artichoke hearts, mozzarella chese, tomato sauce
      14.50
      CAPRESE
      Frsh mozzarella cheese, fresh tomatoes, basil- (no tomato sauce)
      14.00
      PROSCIUTTO E FUNGHI
      Imported Parma prosciutto, mushromms, tomato sauce, mozzarella cheese
      15.75
      PUGLESE
      Pepperoni, sausage, onion, black olives, tomato sauce, mozzarella cheese
      13.25
      VEGETARIANA
      Eggplant, peppers, onions, black olives, mushrooms, diced tomatoes, mozzarella cheese, tomato sauce
      14.50
      BOSCAIOLA
      Asparagus, walnuts, diced tomatoes, mozzarella cheese, tomato sauce
      14.50
      QUATTRO STAGIONI
      Black olives, artichoke hearts, mushrooms, diced tomatoes
      15.00
      ORTOLANO
      Grilled eggplant, zucchini, diced tomatoes, roasted peppers, goat cheese, tomato sauce
      15.00
      CAMPAGNOLO
      Asparagus, mushrooms, bacon, diced tomatoes, tomato sauce, mozzarella cheese
      15.25
      PORCINI
      Porcini mushrooms, tomato sauce, mozzarella cheese
      15.50
      CIME DI RAPE
      Sauteed broccoli rabe, garlic, mozzarella cheese - (no tomato sauce)
      15.50
      GAMBERONI
      Shrimp, garlic, extra virgin olive oil, mozzarella cheese - (no tomato sauce)
      15.50
      INSALATA
      Arugula, endive, radicchio, onions, peppers, marinated mushrooms, bruschetta- served cold
      15.50
      ROMANA
      Ricotta and mozzarella cheese, broccoli - (no sauce)
      14.00
      CALABRESE
      Sausage, hot cherry peppers, onions, tomato sauce, mozzarella cheese
      14.25
      GENOVESE
      Bruschetta, pesto, tomato sauce, mozzarella cheese
      15.25
      SENZA GLUTINE
      Homemade all natural gluten-free pizza, marinara sauce, mozzarella cheese
      15.00
    • 40th Anniversary Menu

      Available for dinner, Tuesday-Thursday evenings for $29.95 per person.
      Tax and gratitude are not included. Not available for take out.
      ANTIPASTI - APPETIZERS

      (Choice of one)

      ZUPPA DI ZUCCA CON CARPRINO E CIPOLLA
      Butternut squash soup topped with goat cheese and crispy shallots
      0.00
      FAGOTTINI DI BROCCOLI, RICOTTA E SALSICCIA
      Baked puff pastry filled with broccoli, sausage and ricotta cheese
      0.00
      PARMIGIANA DI MELANZANE
      Mini baked eggplant parmigiana served in marinara sauce
      0.00

      SECONDI PIATTI - MAIN DISHES

      (Choice of one)

      RISOTTO CON ARAGOSTA E PISELLI
      Lobster and sweet pea risotto
      0.00
      FILEI PICCANTE CON SALSICCIA E PORCINI
      Spicy filei calabrian pasta with porcini mushrooms and sausage in cherry tomato sauce
      0.00
      SCALOPPINE DI VITELLO ALLA CARDINALE
      Veal scaloppine topped with eggplant, prosciutto, mozzarella cheese and roasted peppers in a demi glace
      0.00
      POLLO CON PARMIGIANO E OLIO TARTUFATO
      Parmesan crusted chicken scaloppine with white truffle oil over escarole and cannellini beans served over rosemary scented crostino
      0.00
      SALMONE CON CROSTA DI PISTACCHIO E POMODORI SECCHI
      Baked pistacchio-sun dried tomato crusted salmon
      0.00

      DOLCE - DESSERTS

      (Choice of one)

      TIRAMISU
      Mascarpone cream over a layer of espresso drenched ladyfinger and another layer of sweet vermouth denched ladyfinger and dusted with cocoa powder
      0.00
      GELATO AI TRE GUSTI
      An assortment of three types of gelato: chocolate, vanilla, coffee
      0.00
      TORTA DI RICOTTA
      Homemade cheesecake made with ricotta delicately textured with a hint of natural orange essence
      0.00
    • ANTIPASTI - APPETIZERS

      PANZEROTTI DI CICORIA, SALSICCIA E PROVOLA
      Baked homemade panzerotti filled with chicory, sausage and provolone cheese
      13.50
      FRITTURA MISTA
      Fried calamari and zucchini served with marinara sauce
      13.75
      TORTINO DI RISO CON BROCCOLI, BACON E MOZZARELLA
      Baked rice cake with broccoli, bacon and mozzarella cheese
      13.75
      BURRATA CON PROSCIUTTO
      Burrata cheese, Parma prosciutto, roasted peppers, sliced tomatoes
      15.25
      VONGOLE GRATINATE
      Little neck clams baked with herbed breadcrumbs
      13.75
      POLENTA CON GORGONZOLA E SPINACI
      Baked cornmeal topped with gorgonzola cheese and spinach
      13.00
      CIME DI RAPE SALTATE
      Fresh broccoli rabe sauteed in extra virgin olive oil and garlic
      12.75
      CARPACCIO DI MANZO AL PARMIGIANO
      Thin slices of beef topped with arugula and shaved parmesan cheese
      14.50

      ZUPPE - SOUPS

      POLPETTINI DI BRODO CON SPINACI E ORZO
      Little chicken meatballs with spinach and orzo in chicken broth
      8.75
      CREMA DI FUNGHI CON ZUCCA
      Mushroom, potato and leek soup topped with butternut squash balls
      8.75

      INSALATE - SALADS

      INSALATA TENERA CON FORMAGGIO CAPRINO E PERE
      Baby greens with breaded goat cheese, pears and walnut in white wine-vinegar dressing
      12.00
      INSALATA MISTA
      Mixed greens with onions, carrots, tomatoes and black olives in house dressing
      8.50
      INSALATA DI CAVOLO NERO CON CAVOLETTI DI BRUXELLES E PECORINO
      Kale, brussels sprouts, almonds and pecorino cheese in mustard-lemon dressing
      12.75
      INSALATA TENERA CON ZUCCA
      Baby greens with roasted marinated butternut squash, cranberries, sliced apples and gorgonzola cheese in balsamic vinaigrette
      12.00

      PASTA FATTA IN CASA - HOMEMADE PASTAS

      CAPELLINI MEDITERRANEO
      Angel hair pasta with shrimp, clams, scallops, mussels, half lobster and grape tomatoes
      33.00
      LASAGNE AL FORNO
      Layers of homemade pasta filled with meat and tomato sauce topped with Bechamel and cheese
      23.50
      TAGLIATELLE RIPIENI CON FORMAGGIO CAPRINO
      Homemade long tagliatelle filled with goat and stracchino cheese sauteed with mixed mushrooms in lite tomato sauce
      24.50
      PASTA ALLA CHITARRA AL POMODORO E BASILICO
      Homemade spaghetti prepared with fresh tomatoes and basil
      20.50
      GNOCCHI ALL'MATRICIANA
      Homemade potato gnocchi in bacon-onion-tomato sauce
      23.00

      SPAGHETTI AND MACCHERONI

      FUSILLI LUNGHI CON CAVOLO NERO E SALSSICIA
      Long curly pasta with kale and sausage topped with pecorino cheese
      22.00
      PACCHERI CON RAGU DI CINGHIALE
      Short large tube pasta in wild boar ragu
      23.75
      RISOTTO CON VONGOLE E CIME DI RAPE
      Clam and broccoli rabe risotto
      23.00

      SECONDI PIATTI - ENTREES

      COSTOLETTA DI VITELLO CON FUNGHI E CIME DI RAPE
      Grilled veal chop served with grilled portabella mushrooms and sauteed broccoli rabe
      38.75
      PUNTA DI VITELLO
      Veal stew with winter vegetables, escarole, hot and sweet sausage over rigatoni
      27.25
      OSSOBUCO D'AGNELLO CON TAGLIOLINI
      Braised lamb shank served with homemade tagliolini
      28.50
      POLLO AL MATTONE
      Bell & Evan's Organic free range broiled chicken served with sauteed vegetables
      25.75
      POLLO SICILIANA
      Chunks of chicken with sweet peppers, eggplant, potatoes and black olives in spicy marinara sauce
      25.00
      SALMONE ARROSTO CON INSALATA
      Grilled fillet of salmon topped with baby greens and marinated tomatoes drizzled with extra virgin olive oil
      26.00
      PESCE SPADA CROCCANTE CON MELANZANE E FAGIOLI
      Breaded swordfish over crispy eggplant and sauteed cannellini beans
      32.00
      GUAZZETTO DI VONGOLE E COZZE
      Tender clams and mussels simmered in white wine broth served with toasted Tuscan bread
      27.50
    • le pizza- pizzas

      Gluten-Free pizza

      served only the front dining room
      - All pizza combination available in Gluten- Free
      Enjoy our Gluten-Free that is made on the premises with all natural ingredients.
      Imported Italian (from Napoli) Caputo Gluten- Free Flour, Yeast, Sea Salt, Apple Cider


      LARGE CHEESE $14.50    
      SMALL CHEESE $13.50    
      SICILLIAN $18.25    
      Gluten-Free Pizza $20.00    
      CHOOSE YOUR OWN TOPPINGS $1.50    

      Onions Sausage Mushrooms Meatballs Black Olives Peppers Pepperoni Garlic Eggplant Anchovies Basil

           
      EXTRA CHEESE $2.00    
             
             
      Large Small Indiv.
      MEDITERRANEA
      Sun dried tomatoes, artichoke hearts, cheese 24.00 23.00 19.00
      MARGHERITA
      Tomato sauce and cheese 16.50 15.50 14.50
      PROSCIUTTO E FUNGHI
      Imported Parma prosciutto, mushrooms, cheese 21.75 20.75 17.50
      PUGLIESE
      Pepperoni, sausage, onions, black olives, cheese 22.00 21.00 16.50
      VEGETARIANA
      Eggplant, peppers, onions, black olives, mushrooms, tomatoes, cheese 23.50 22.50 17.50
      BOSCAIOLA
      Asparagus, walnuts, tomatoes, cheese 22.00 21.00 17.00
      QUATTRO STAGIONI
      Black olives, artichoke hearts, mushrooms, tomatoes, cheese 25.00 24.00 17.25
      CALABRESE
      Sausage, hot cherry peppers, onions, peppers, cheese 22.00 21.00 16.50
      CAMPAGNOLO
      Asparagus, mushrooms, bacon, diced tomatoes, cheese 24.75 22.75 17.50
      GENOVESE
      Bruschetta, pesto, cheese 22.25 21.25 18.50
      BROCCOLI RABE
      Broccoli rabe, garlic, oil, cheese 22.00 21.00 17.00
      GAMBERONI
      Large shrimp, garlic, oil 26.50 25.50 ---
      INSALATA
      Arugula, endive, radicchio, onions, peppers, marinated mushrooms, bruschetta - served cold 25.75 24.75 - - -
      ROMANA
      Ricotta cheese, broccoli, cheese 21.25 20.25 16.00
      DELLA CASA
      House special: sausage, meatballs, peppers, onions, pepperoni, mushrooms, black olives, hot peppers 26.75 25.75 20.75
      CAPRESE
      Fresh mozzarella,fresh tomatoes,basil 20.00 19.00 17.00
      RUCOLA E PARMIGIANO
      On pizza crust: rucola, parmesan cheese, prosciutto(no sauce or cheese) 23.00 21.00 18.00
      PATATE E BACON
      Potatoes, bacon, cheese- no sauce 23.50 20.50 18.00
      SOPPRESATA
      Hot Soppresata, caramelized onions, tomatoes, cheese 25.00 24.00 22.00
      HAWAIIAN PIZZA
      Ham, pineapple, tomato, cheese 23.00 22.00 17.50
    • ANTIPASTI - APPETIZERS

      MELANZANE AL FORNO RIPIENE CON SCAMORZA AFFUMICATO
      Baked eggplant filled with smoked scamorza cheese, eggplant, cherry tomatoes, capers, green and black olives
      13.75
      INSALATA CON MELE, PANCETTA E PECAN CANDITI
      Kale and radicchio salad with apple, pancetta, shaved pecorino cheese and candied pecans in white wine vinegar with chives and tarragon
      12.00

      PASTE E FARINACEI - FRESH PASTAS

      GNOCCHI DI SPINACI NAPOLETANI
      Homemade spinach gnocchi with brussels sprouts, onions and bacon in tomato sauce
      22.50
      LINGUINE CON PESCA SPADA ALLA LIVORNESE
      Linguine with swordfish in black olive, caper, onion and tomato sauce
      23.50

      SECONDI PIATTI - MAIN DISHES

      INVOLTINI DI VITELLO CON FORMAGGIO, PROSCIUTTO COTTO E PATATE
      Veal scaloppine filled with fontina cheese and ham sauteed with potatoes and shallots
      28.50
      TRIPPA ALLA MARINARA
      Tripe simmered in a marinara sauce
      29.75
      FEGATINI DI POLLO AL MARSALA
      Chicken livers sauteed with onions and mushrooms in a marsala wine sauce
      23.50
      POLLO CON SPECK, MELANZANE E POMODORO
      Chicken scaloppine topped with speck, eggplant and tomato in taleggio cheese sauce
      24.50
      BRANZINO IN CROSTA DI MANDORLE E CAPPONATINA LEGGERA
      Almond crusted sea bass served over sauteed zucchini, peppers, potatoes and cherry tomatoes
      31.00

      DOLCE - DESSERTS

    • WINES

            


    • Dolce - Desserts

      coppa spagnola
      vanilla and amarena cherry gelato swirled together, topped with delicious real amarena cherries
      9.00
      Gelato
      Baci gelato served with a sigaretta cookie choice of: pistachio, chocolate, vanilla, coffee, hazelnut, stracciatella
      7.50
      tiramisu
      homemade mascarpone cream on sponge base covered by a row of espresso drenched ladyfingers, topped with waves of mascarpone and dusted with cocoa powder
      8.00
      frutti di bosco
      short pastry based filled with chantilly cream, topped with a layer of sponge cake, blueberries, blackberries, red currants, raspberries and strawberries
      8.50
      coppa caffe
      fior-di-latte gelato with a rich coffee and pure cocoa swirl, topped with espresso beans
      9.50
      tartufo italiano
      zabaione cream center, surrounded by soft chocolate gelato and rolled in crushed caramelized hazelnuts, topped with cocoa powder
      7.50
      cantuccini almond cookies
      traditional Italian Tuscan Ghiotti biscotti made with almonds
      7.00
      limone ripieno
      refreshing lemon sorbet served in the natural fruit shell
      8.00
      cannoli
      a fried pastry shell filled with sweet ricotta
      7.00
      ricotta cheesecake
      homemade cheesecake made with ricotta delicately textured with a hint of natural orange essence
      7.25
      mandarino ripieno
      mandarin sorbet served in the natural fruit shell
      7.50
      tartufo americano
      classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating
      7.00
      apple cinnamon cake
      homemade delicately textured granny smith apples and cinnamon--served warm
      7.50
      torta di cioccolato
      chocolate layer cake filled with a chocolate cream and dusted with cocoa powder
      8.50
  • Hours

    LUNCH

    Tuesdays - Saturdays noon to 3:00 p.m.

    dinner

    Tuesdays - Thursdays 5:00 to 10:00 p.m.
    Fridays and Saturdays 5:00 to 10:30 p.m
    Sundays noon to 9:30 p.m.
    Mondays closed

    Information

    We accept: Visa, Mastercard, American Express.
    Gift Certificates Available.
    Reservations taken for the back dining rooms only
    and is required on weekends.

    Reservations (please call for same day reservation)


    Reservations of 10 or more require a deposit please call for more information.
  • CHILDREN PRIVATE PARTIES



    At DiNardo’s Restaurant we've been putting big party smiles on kids' faces for years. We have many options for you and your kids to have fun in a celebration day! Make your Children’s Birthday Party unique, entertaining, and memorable with our incredible Pizza Party! Our event coordinators are happy to tailor any event, small or large to meet your needs.

  • Corporate Private Parties

    For your next special event, social or corporate, Di Nardo's Restaurant will provide an Italian exquisite experience.

    Our bar room, perfect for intimate setting accommodates up to 25 guests. We welcome large events with up to 50 guests in our back room.

    Rooms are available Tuesday-Friday and Sunday evenings. Afternoon events can be held Tuesday-Sunday.

    Our event coordinators are happy to tailor any event, small or large to meet your needs.

  • Petra Zingari Toscana

    REGION OF THE MONTH Toscana

    Featured wine:

    Petra Zingari Toscana

    2009

    Vino

    The 2009 Zingari is a fleshy, generous wine graced with expressive fruit. Sweet, floral notes add length and brightness to the long, caressing finish. This shows great depth without coming across heavy, quite a rarity in Bolgheri. The blend is equal parts Merlot, Sangiovese, Shiraz and Alicante, all aged in steel. Anticipated maturity: 2011-2017.

    90 Pts. Antonio Galloni - The Wine Advocate
    Varietal: Sangiovese Blend

    Primo Piatto

    Pappardelle con Ragu di Cinghiale

    Homemade wide pappardelle pasta with wild boar ragu


  • MANGIAMO E PARLIAMO IN ITALIANO

    LEARN TO SPEAK ITALIAN THROUGH FOOD AND WINE

    Our courses teach Italian in the best way possible. With a combination of language, culture, fun and good Italian food, our instructor, a native Italian will guide you through four evenings of gastronomical delights.

    The classes meet once per week for four weeks on either Tuesday OR Wednesday at 6:45 p.m. until 8.45 p.m.

    Our next group will start October 22nd or October 23rd. Deadline to register is October 16th.

    Total course cost is $420.00 per person includes: language lessons, dinner, wine, tax and gratuity. Limited space is available, please register

    • New York Times

      DINING OUT: Homemade Pasta, a Menu Headliner
      By Alice Gabriel
      THE best thing on the menu at Di Nardo's Ristorante, a versatile Italian restaurant in the center of Scotts Corners here, is the homemade spaghetti. When the waiter says "spaghetti," his voice rises on the second syllable and lingers there a moment, so how can you resist? The lovely long noodles, served with fresh tomatoes and basil, are not the only pasta on the menu marked "fatta in casa"; semolina is also put to splendid use in ravioli, fusilli and tortellini.

      Pound Ridge is a place that eschews show, and Di Nardo's, enormously popular with local residents, fits right in. It's one of the few games in town, but judging from the number of cars with Connecticut plates that could as easily be parked at a restaurant in nearby New Canaan, it isn't popular simply by default. Indeed, along with some fairly pedestrian fare, Di Nardo's offers dishes that bring people back: silky ravioli filled with fava beans and pecorino cheese; farfalle mingled with cauliflower, pine nuts, lemon zest and cream; and a beautiful big veal chop cloaked with shiitake mushrooms.

      The restaurant's plain-Jane facade is barely distinguishable from that of the dry cleaner's or the nail salon on the same block. A handful of sidewalk tables shaded by market umbrellas and pin oaks mark the spot. A side door serves somewhat confusingly as the main entrance, while the front door caters to a brisk takeout business.

      The airy front parlor, where families with small children on silver-colored pedestals eat pizza, blends Ikea modern and Suessian whimsy; there are blond wood veneers, turquoise paint, red table tops, wire chairs and a wonderful blown-glass chandelier that looks like a rare sea creature pulled from the deep. In two rear formal dining rooms, waiters in dinner jackets navigate serenely among white-clothed tables. A sizable list of specials changes weekly.

      Warm, yeasty focaccia arrives at the table early on; one night it came with a small plate of peppery salami and pecorino cheese. To start, I liked the earthy grilled portobello mushroom and baby greens laced with good olive oil, or the thin leaves of beef carpaccio tucked under arugula and shaved Parmesan. Meat tortellini bathed in a light broth were delicious, and a lightly dressed salad of arugula, endive and radicchio was refreshing. Fried to a deep brown, salty zucchini sticks were a fun alternative to French fries.

      ...Pastas are the restaurant's strong suit. Fusilli, sweet shrimp and asparagus were bound with a pleasant, light tomato cream sauce. Linguine al frutti di mare, made with clams, mussels, shrimp and calamari, was a good version of the classic. Penne baked with tomatoes, ricotta and mozzarella, and cannelloni filled with spinach and chicken were simple, direct and satisfying. Huge bland meatballs served over commercial spaghetti were an exception; they were left largely untouched by the meatball lovers in my family.

      Pizzas can be very good if allowed to stay in the oven long enough and not oversauced. Two satisfying toppings were asparagus and walnuts, and broccoli rabe and garlic.

      ... Chicken livers sauteed with mushrooms and finished with Marsala were gray at the center...

      Mussels in marinara flecked with oregano lacked the sparkle of top-quality shellfish. Sauteed chicken in a brown sauce perfumed with rosemary was flavorful...

      The wine list is heavily weighted toward Italian wines, most of them red and expensive. Among whites, I liked Ste. Michelle's crisp 2002 sauvignon blanc from Horse Heaven Vineyard ($29) and the lemon-scented 2001 Terre di Tufi from Teruzzi & Puthod ($43). Wines by the glass are identified only by varietal and could be upgraded. For dessert, try the crumbly ricotta cheesecake, the mandarin sorbet or the tiramisu served charmingly in a little glass bowl. Excellent espresso and cappuccino are brewed at the bar.

      GOOD
      Atmosphere -- A spiffy pizza parlor in front and more sedate dining rooms in back. (Pizza is served only in the front, where the full menu is also available.) In fine weather, diners can eat outdoors at tables bordered by wrought iron railings and boxes of begonias.
      Service -- Friendly and efficient.
      Recommended dishes -- Grilled portobello mushroom, beef carpaccio, tortellini in broth, tricolore salad, fried zucchini, pizza with broccoli rabe, pizza with asparagus and walnuts, cheese ravioli, spinach ravioli, fava bean ravioli (special), homemade spaghetti, fusilli with shrimp, baked penne, linguine with seafood, grilled veal chop.
    • Hersam Acorn

      IN POUND RIDGE: Di Nardo's
      by Fran Sikorski
      An interior renovation and enhanced menu highlight the 32nd anniversary of Di Nardos's, a popular Italian restaurant in Pound Ridge owned by the Chef Francisco "Frank" Salvi, his wife Maria, their daughter, Mary Jane and son, Nicholas.

      The front, less formal dining room accommodates pizza lovers, another fining area is the family room and a third space offers a quieter atmosphere for couples who prefer to dine in a more relaxing atmosphere with less activity surrounding them.

      Before immigrating to the United States from Calabria, Italy, in 1963, Chef Salvi learned to cook by watching his grandmother, Giovanna Salvi, prepare family meals. He is assisted in the kitchen by sous chefs Manuel Ipina and Michael Tetreault.

      When Mary Jane Salvi visits Europe, she gather recipes to add to the popular Pound Ridge restaurant menu "and does a great job" according to her father, who focuses on traditional, simple dishes with quality ingredients.

      The appetizers begin with antipasto Italian for two, an assortment of salami imported Parma prosciutto, marinated mushrooms, cannellini beans, mozzarella, tomatoes roasted peppers, provolone cheese and black olives.

      Other choices are clams sauteed in garlic and marinara sauce, grilled portobello mushrooms served over baby greens drizzled with extra virgin olive oil, carpaccio di manzo, al parmigiano, thin slices of beef topped with arugula and shaved parmesan cheese, and frittura di calamari with marina sauce.Soup, in addition to daily specials like crema di verdure con ricotta, a puree of broccoli, zucchini, peppers, carrots and tomatoes with ricotta cheese and crostini are minestrone tortellini in brodo and pasta e fagioli.

      Salads are tricolore with arugula, endive and radicchio, mixed greens goat's milk cheese with arugula, shredded carrots and balsamic vinaigrette: Caesar, and baby mesclun greens with house dressing. Homemade pasta and sauce are a specialty at DiNardo's. Signature dishes are fusili with shrimp, asparagus and chopped tomatoes in a light cream sauce, gnocchi prepped with Bolognese-style meat sauce, linguine with assorted seafood in a light tomato sauce and spaghetti prepared with tomatoes and basil.

      A selection of 15 pizza offers, in addition to the traditional: boscaiola, asparagus, walnuts, tomatoes and cheese: Quattro stagioni, black olives, artichokes hearts, mushrooms, tomatoes and cheese, Genovese, bruschetta , pesto and cheese, prosciutto e funghi, imported Parma prosciutto, mushrooms and cheese. The house special is sausage, meatballs, pepper, onions, pepperoni, mushrooms, black olives and hot peppers.

      Tripe prepared in a marinara sauce has been a menu favorite for 30 years, according to chef Salvi. Other favorite entrees are pork chops sauteed with onions, peppers and potatoes: chicken scarpariello, bone in or boneless, sauteed with white wine, lemons, rosemary and a touch of brown sauce: grilled veal chop with shiitake mushrooms: chicken livers sauteed with mushrooms in marsala wine sauce and tilapia simmered with clams, mussels, baby shrimp in fava bean -white wine sauce: and calamari sauteed with garlic and marinara sauce.

      How can you no resist ordering dessert at Di Nardos' when there are 17 "temptations" like coppa spagnola , a classic amarena cherry and vanilla gelato swirl topped with amarena cherries, frutti di bosco, fragant short pasty base filled with pastry cream, decorated with an assortment of blueberries, black and red currants and raspberries, apple cinnamon cake: profiteroles; and coppa cafe, a flor di latte gelato with a rich coffee and pure cocoa swirl, recommended with espresso coffee.

      There is a contentment in dining at Di Nardo's Restaurant, and the Salvi family promises more to come.
    • Record Review

      Di Nardo's Restaurant
      By
    • Greenwich Magazine

      Di Nardo's Restaurant
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    • Travelhost

      DI NARDO'S RESTAURANT
      By Robert Hirschfield
      DiNardo's Ristorante Italiano, in Pound Ridge, New York has a split personality. On one hand there's the Pizza Room, attractively causal and a popular lunch or dinner spot, especially for families with kids. It's a large, pleasant room looking out on Route 124, where you can order pizza, sandwiches and salads, as well as anything else from a large and diver menu. On the other hand, there's the more elegant dining area, with the ambience of a well-appointed, comfortable country inn-refined but not stiff or formal. Here, there's snowy linen on the tables, brick-lined archways connecting the large, low-ceilinged rooms and attractive art adorning the walls. The difference between rooms, however, is mostly atmosphere.

      Owner Frank Salvi maintains a uniformly high quality of food and service, whenever you choose to eat! The result is that DiNardo's is and had been for many years, a Northern Westchester favorite. When we ate there, we notices that many customers were regulars, on a first-name basis with the attentive, experienced staff. Apparently, the patrons are happy enough to keep coming back.

      We weren't regulars, but we quickly felt right at home. A basket of warm, crusty bread appeared on our table before we unfolded our napkins, accompanied by a spread that's a house trademark, made with pureed red onions and balsamic vinegar. Our waiter told us that butter was available, but once we'd dabbed the tangy puree on a piece of bread, we had no further interest in butter. The spread was habit forming. I think that it may also have been lighter and healthier.

      Though we arrived late on a weeknight, the list was long, between appetizers and main course, there were a good dozen and everything was available. We started by splitting a cold antipasto- a tasty array of pepperoni and sausage, marinated mushrooms, cheese, tomato, olives and other goodies, featuring fresh and delicious mozzarella. The minestrone, varying with the season and using the best available seasonal vegetables, was robust and savory. The flavor of grilled portbello mushrooms slice was enhanced, no overwhelmed, by its marinade.

      From the specials, we ordered swordfish steak, which was broiled perfectly to order, moist and well seasoned. It came with excellent ratatouille, a good match. I've always thought that a restaurant's veal can be an accurate measure of the restaurant. The veal piccata here certainly reflected a high standard. The white meat was thinly sliced and tender, with a sauce with just the right lemony tang. Main courses come with a wide choice of side dishes. We had luscious escarole, fried potatoes and string beans; we could have had other, like spaghetti Bolognese, but were happy with our choices.

      The dessert menu includes both pastries and frozen desserts; we shared a delicious lemon sorbet served in a hollowed-out half lemon-an ideal final course. Our espresso we brought to the table with a bottle of anisette and two liqueur glasses, courtesy of the management.
    • Daily Voice

      Di Nardo’s In Pound Ridge: Now That’s Italiano
      By Laurance Baschkin
      POUND RIDGE, N.Y. -- Visit Di Nardo’s Ristorante Italiano and you may think you are dining in southern Italy. Opened in 1974 as a family business, it has become one of the most popular Italian restaurants in all Westchester.
      With each meal prepared by owner-chef Frank Salvi and his talented staff, you immediately have the sense of what the word "fresh" really means. Each selection on the menu has only the best ingredients to provide true flavor.
      “Our success is from providing customers with only natural ingredients,” Salvi said. He points out that his pizza is also top quality using only the freshest of ingredients. “Even our tomato sauce includes the best sea salt, garlic and basil,” he adds.
      And if you are craving a Di Nardo’s pizza, you will have to pick it up. Salvi and his family are way too busy to be making deliveries.
      The best part about Di Nardo’s is you do not have to limit your choice to what is on the menu. If in the mood for something special, Salvi will gladly fulfill your request. I suggest Chicken Scarpiello on the bone. You will be in culinary heaven before you can hum a few bars of ’O sole mio'.
      Each year, Di Nardo’s is closed for two weeks in August. This allows Salvi to visit Italy to take in the latest recipes so he can bring back from the old country everything he wants you to enjoy.
      Try to get a table on a Friday night without a reservation and you may have to wait at the bar to find out why their wine selection is also one of the best in the area. Even the owners of Kittle House have complimented Frank and the range of wines he offers to his customers.
      What brings together great food and outstanding wine at Di Nardo’s is the regional selection offered each month. For September, the region is Calabria, the “toe” of the Italian peninsula where Chef Salvi originally comes from. This month he prepares a delicious baked swordfish complemented by a bottle of Librandi Ciro.
      If you insist on a meal that makes you feel any closer to Italy, call Alitalia. Di Nardo's is at 76 Westchester Ave. in Pound Ridge and the phone number is 914-764-4024.
      Buon Appetito!
      Laurance Baschkin is a Pound Ridge resident.
  • How To Find Us

    76 Westchester Avenue ~ P.O. Box 36
    Pound Ridge, New York 10576

    Telephone:+1 914 764 4024
    FAX:+1 914 764 9328
    E-mail: dinardosr@gmail.com

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