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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.


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    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



      SECONDI PIATTI - MAIN DISHES



      DOLCE - DESSERTS

    • ANTIPASTI - APPETIZERS



      Soups



      SECONDI PIATTI - MAIN DISHES



      DOLCE - DESSERTS

    • ANTIPASTI - APPETIZERS



      SECONDI PIATTI - MAIN DISHES



      DOLCE - DESSERTS

    • ANTIPASTI - APPETIZERS

      CROCCHETTE SFIZIOSE
      eggplant, zucchini, shrimp, cherry tomatoes and mozzarella cheese croquettes
      8.00
      GAMBERONI IMPERIALI
      baked shrimp filled with crab meat, lobster, onions and shrimp in lemon and white wine sauce
      12.50

      ZUPPE - SOUPS



      INSALATE - SALADS



      SECONDI PIATTI - MAIN DISHES

      POLLO ALLA PARMIGIANA
      breaded chicken topped with tomato sauce and mozzarella cheese
      17.50

      CONTORNI - SIDE ORDERS



      PANINI - SANDWICHES


      TORRE
      sun dried tomatoes, marinated artichokes, fontina cheese, truffle oil
      13.00

      PASTE E FARINACEI - FRESH PASTAS



      LE PIZZE - PIZZAS

      PUGLIESE
      pepperoni, sausage, onions, black olives, tomato sauce, mozzarella cheese
      0.00
    • Hudson Valley Restaurant Week

      Available March 9th - March 22nd $20.95 for lunch & $29.95 for dinner.
      Tax and gratitude are not included. Not available for take out.
      ANTIPASTI - APPETIZERS

      (Choice of one)



      SECONDI PIATTI - MAIN DISHES

      (Choice of one)



      DOLCE - DESSERTS

      (Choice of one)

    • ANTIPASTI - APPETIZERS



      ZUPPE - SOUPS

      ZUPPA TOSCANA
      Kale, sausage and red bean soup
      8.50

      INSALATE - SALADS



      PASTA FATTA IN CASA - HOMEMADE PASTAS



      SPAGHETTI AND MACCHERONI



      SECONDI PIATTI - ENTREES

    • ANTIPASTI - APPETIZERS

      SPINACI SALTATI
      sauteed spinach in extra virgin olive oil and garlic also available steamed
      9.75

      ZUPPE - SOUPS



      INSALATE - SALADS



      SECONDI PIATTI - MAIN DISHES



      CONTORNI - SIDE ORDERS



      PANINI - SANDWICHES




      PASTE E FARINACEI - FRESH PASTAS



      LE PIZZE - PIZZAS



      DOLCE - DESSERTS

      (Choice of one)

    • 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 $16.50    
      SMALL CHEESE $15.50    
      SICILLIAN $21.00    
      Gluten-Free Pizza $21.50    
      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 24.50 23.50 19.50
      MARGHERITA
      Tomato sauce and cheese 17.00 16.00 15.00
      PROSCIUTTO E FUNGHI
      Imported Parma prosciutto, mushrooms, cheese 22.25 21.25 18.00
      PUGLIESE
      Pepperoni, sausage, onions, black olives, cheese 22.50 21.50 17.00
      VEGETARIANA
      Eggplant, peppers, onions, black olives, mushrooms, tomatoes, cheese 24.00 23.00 18.00
      BOSCAIOLA
      Asparagus, walnuts, tomatoes, cheese 22.50 21.50 17.50
      QUATTRO STAGIONI
      Black olives, artichoke hearts, mushrooms, tomatoes, cheese 25.50 24.50 17.75
      CALABRESE
      Sausage, hot cherry peppers, onions, peppers, cheese 22.50 21.50 17.00
      CAMPAGNOLO
      Asparagus, mushrooms, bacon, diced tomatoes, cheese 25.25 23.25 18.00
      GENOVESE
      Bruschetta, pesto, cheese 22.75 21.75 19.00
      BROCCOLI RABE
      Broccoli rabe, garlic, oil, cheese 22.50 21.50 17.50
      GAMBERONI
      Large shrimp, garlic, oil 27.00 26.00 ---
      INSALATA
      Arugula, endive, radicchio, onions, peppers, marinated mushrooms, bruschetta - served cold 26.25 25.25 - - -
      ROMANA
      Ricotta cheese, broccoli, cheese 21.75 20.75 16.50
      DELLA CASA
      House special: sausage, meatballs, peppers, onions, pepperoni, mushrooms, black olives, hot peppers 27.25 26.25 21.25
      CAPRESE
      Fresh mozzarella,fresh tomatoes,basil 20.50 19.50 17.50
      RUCOLA E PARMIGIANO
      On pizza crust: rucola, parmesan cheese, prosciutto(no sauce or cheese) 23.50 21.50 18.50
      PATATE E BACON
      Potatoes, bacon, cheese- no sauce 24.00 21.00 19.00
      SOPPRESATA
      Hot Soppresata, caramelized onions, tomatoes, cheese 25.50 24.50 22.50
      HAWAIIAN PIZZA
      Ham, pineapple, tomato, cheese 23.50 22.50 18.00
    • ANTIPASTI - APPETIZERS



      PASTE E FARINACEI - FRESH PASTAS



      SECONDI PIATTI - MAIN DISHES



      DOLCE - DESSERTS

    • WINES

            


  • 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.
    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
      By
    • 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

    Contact Form


    Gift certificates

    To order a gift certifiacte for Di Nardo's, please print out the
    request form (download here) and fax or mail it to us

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  • "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. Our next group will start October 22 or October 23.

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

    For more information please call us: 914.764.4024 or

    Download the form here


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  • BENVENUTI!

    Thank you for joining our club of Lovers of authentic Italian cuisine!
    Count on us to keep you updated on everything worth knowing.

    Grazie per il vostro interesse!

    As a thank you we would like to send your a $10.00 Gift Certificate.
    Please provide us withh your mailing address to receive your welcome gift.

    Di Nardos © 2013  •   76 Westchester Avenue, Pound Ridge, New York   •   T: 914 764 4024   •   F: 914 764 9328