Menu Movers & Shakers: Lombardo’s Restaurant Premiers in White Plains
By Morris Gut – The anticipation had been building for months as work began at the site on Mamaroneck Avenue that had been the original home of The Sports Page. As soon as the signage went up the food buzz in greater White Plains grew even louder. Lombardo’s, a 75-seat contemporized family style Italian-American pizza restaurant and market had opened alongside Corks Wine Shop and the surrounding parking area began to fill almost immediately.
The Lombardo family of Long Island led by Mario Lombardo Sr. and Mario Jr. along with partner James Romanelli, have done a playful redesign of the sprawling space with industrial barn-like ceilings, exposed vents and metal beams, architectural lighting, windows looking out on Mamaroneck Avenue, comfortable grey leather booths and banquettes, a long white marble topped bar, and a battery of glistening pizza ovens and display cases. There is a neatly edited market offering a variety of Italian goods for take home, too.
Patrons are warmly greeted by the Lombardos and their staff. The atmosphere comes together in airy fashion as diners come in to check the new space out and take their seats. The reasonably priced opening menu offers a variety of Italian-American specialties. Fresh made appetizers, soups and salads include: a stacked platter of Zucchini Fritti served with marinara or fra diavolo sauce; Farmer’s Market Salad with mesclun greens, dried cranberries, honey roasted pecans, red onions and black olives drizzled with house Italian dressing; and Zuppa di Cozze, fresh cultivated mussels steamed in your choice of white wine garlic and herb broth, or served in a fresh garlic and crushed plum tomato brodino.
Big bowls of pasta include: Linguine di Mare, with shrimp, mussels, and baby clams sautéed in your choice of garlic and oil, marinara or fra diavolo sauce; Fusilli Pesto Rosso, corkscrew pasta topped with fresh grilled chicken, sautéed in San Marzano tomato sauce then blended with house made pesto Di Basilico; and good old-fashioned spaghetti with homemade meatballs.
Generously plated entrees include: classic Italian-American platters of Meatball, Eggplant, Sausage, Chicken Cutlet, or Veal Cutlet Parmigiana; Grilled Chicken Toscana, chicken breast with broccoli rabe, roasted peppers, fresh mozzarella cheese, drizzled with extra virgin; and fresh Filet of Sole Oreganata topped with seasoned bread crumbs in a classic garlic and white wine scampi sauce. All entrees come with choice of pasta or small house salad. There are a variety of calzones, rolls, and heroes as well.
Mario Lombardo Sr. started out in the pizza business some 30 years ago at Gino’s in Elmont, L.I. He now owns seven pizza shops there. And, of course, his signature pizzas are a mainstay at Lombardo’s, White Plains, too. There are many varieties to choose from sold by the slice or whole pie.
Lombardo’s is a friendly casual place where a customer can have a slice of pizza or a whole meal at the table. There’s something for the entire family. Portions are large but there are always plenty of doggie bags on hand.
Lombardo’s Restaurant is located at 1203 Mamaroneck Ave., White Plains. The restaurant is open 7 days a week for lunch and dinner; to 10 p.m. weekdays and Sunday; to 11 p.m. Friday and Saturday. Price range: appetizers from $4 to $12. Pastas $9.50 to $17.50. Entrees $15.50 to $20. Heroes and Panini from $6.50. Specialty pizzas: $9.50 to $23. Major credit cards. Casual dress. Ample parking. First come, first served policy. Phone: 914-615-9090. www.lombardospizza.com
Cronut Craze Hits Westchester
This past May, noted Pastry Chef Dominique Ansel, who gained fame at Daniel in Manhattan, rocked the nosher world. Out of his popular bakery in SoHo, he introduced a hybrid donut/croissant that he trademarked: Cronut. Well, the first batch sold out in seconds and so the cronut saga began. The cronut craze has since spread to bake shops and restaurant kitchens across the country who try to mimic the original. We found and tried two here in Westchester so far: one called Cro-Dos at Stew Leonard’s bakery in Yonkers, and another dubbed the Doussant at charming Chantilly Patisserie in Bronxville, which you can only purchase on Sundays between 10 a.m. and 11 a.m., and it is strictly enforced. My appraisal: Cro-Dos are good but not cream filled yet and go well as an indulgence with a cup of coffee. The Doussant comes in at least two styles that I consumed, one chocolate coated, the other cream filled and truly decadent. I am still on the hunt for more…
Morris Gut is a restaurant consultant and former restaurant trade magazine editor. He has been tracking and writing about the food and dining scene in greater Westchester for over 25 years. He may be reached at: 914-235-6591. E-mail: gutreactions@optonline.net
Adam has worked in the local news industry for the past two decades in Westchester County and the broader Hudson Valley. Read more from Adam’s author bio here.
