Dine at Chazz Palminteri Italian Restaurant: Authentic Italian Cuisine

Curious how one meal can feel like a warm neighborhood welcome? We invite you to taste dishes that mix classic technique with fresh, bright ingredients.

We cook by hand, from pastas to wood-fired-style pizzas, and we love guiding you to the best choices. Enjoy a friendly Midtown spot and a cozy White Plains dining room that both feel like home.

At our chazz palminteri italian restaurant you’ll find clear favorites on the menu: Chazz Classic Pizza, Fried Calamari, Linguini with clams, and Shrimp Scampi. We highlight fresh basil, ripe tomatoes, and extra-virgin olive oil so every bite tastes balanced.

Stop by before a show in new york or make a plan for a relaxed dinner. We’ll help you pick dishes that match your mood—bright lemon sauces or slow-simmered ragùs—and make booking simple at our palminteri italian restaurant.

Welcome to True New York Italian Dining, Inspired by Chazz Palminteri

Step into a dining room shaped by Bronx grit and New York warmth. We draw on a storyteller’s roots to craft food that tastes like home, but finished with restaurant polish.

You’ll love beginning with bright starters. Our Buffalo Mozzarella Caprese has buffalo mozzarella served with beefsteak tomatoes, Mesclun greens, and basil. Each bite is clean and simple.

Try the Mixed Green Salad made with mesclun and romaine, cherry tomatoes, olives, red onion, and served roasted peppers. It’s tossed in a light red vinaigrette that brings balance without weight.

• Big flavor, generous portions: market-fresh produce and artisan cheeses.

• Friendly pace: quick lunch or lingering dinner, with helpful suggestions.

• Balanced dishes: we use fresh herbs and quality olive oil for bright notes.

Why Dine at Chazz Palminteri Italian Restaurant

Stories from the Bronx shape our kitchen — every dish carries a sense of place and purpose. We pull inspiration from a life on stage and the neighborhoods that raised us.

About Chazz Palminteri: A Bronx Tale to the Table

Born in the Bronx, he wrote and starred in A Bronx Tale and earned an Academy Award nomination for Bullets Over Broadway. That journey informs how we cook: honest flavors, clear techniques, and food meant to bring people together.

Heritage, Hospitality, and Authentic Recipes

We focus on quality and careful prep so dishes feel handcrafted, not rushed. Our White Plains Portobello Salad is a good example: a grilled whole portobello mushroom topped with smoked mozzarella, baby arugula, balsamic glaze, and olive oil.

Lunch favorites like Chicken Paillard come served with a chopped mixed green salad. We season with restraint so fresh herbs and oils shine.

• Warm hospitality: friendly pacing and helpful pairings.

• Thoughtful cooking: grilled and glazed produce for depth, such as portobello mushroom topped with cheese and greens.

• Balanced drinks: options range from crisp whites to notes of sweet cherry wine to pair with richer plates.

Wood-Fired Flavor and Classics: Our Pizza Selections

Our oven turns simple ingredients into deeply flavored pizzas you’ll want to share. We build each pie to balance a crisp crust with bright toppings and a touch of char from the wood fire.

Timeless Classics

Chazz Classic: tomato, fresh mozzarella, basil, and olive oil fresh for a clean, aromatic finish.

Pepperoni: savory pepperoni over a smooth tomato sauce mozzarella base with pockets of ricotta and stretchy mozzarella.

Margherita-style Fresh Mozzarella: light tomato sauce topped tomato sauce mozzarella and basil for a simple, bright bite.

Meat & Seafood Favorites

Chicken Parmigiana Pizza brings breaded chicken, tomato sauce, and melted mozzarella in a shareable pie.

Prosciutto arrives with stracciatella, arugula, and a light balsamic finish for salty-creamy contrast.

Seafood Pizza piles calamari, clams, shrimp, and scallops with fresh mozzarella and tomato sauce for briny richness.

Veggie & Specialty Pies

Bianca keeps it minimalist: fresh mozzarella, ricotta, olive oil fresh, and cracked black pepper.

Pesto adds herb depth with cherry tomatoes; Mediterranean swaps in spinach, kalamata olives, and feta.

Tartufo is our earthy pick—mushrooms, mixed herbs, fresh mozzarella, and truffle oil for a fragrant finish.

• Shareable options: ask us to split pies so everyone tastes a signature slice.

• Pairings: we’ll recommend a salad or light starter to balance flavors without overdoing it.

Starters and Salads Crafted with Olive Oil and Fresh Ingredients

Light, bright starters lead the way—seafood on ice, golden fried bites, and salads dressed with extra-virgin olive oil.

Seafood Starters

Start with chilled Blue Point Oysters served with classic cocktail and mignonette for a clean, briny bite.

Our Baked Clams showcase little neck clams topped with seasoned breadcrumbs and herbs in a crisp oreganata finish.

Fried Calamari arrives as golden rings and pairs with a lively spicy marinara sauce for dipping.

Italian Favorites

Eggplant Parmigiana layers eggplant, zucchini, and tomato, baked until bubbly and topped with mozzarella in a bright, topped tomato sauce.

Risotto Balls are stuffed with olives, sun‑dried tomatoes, pistachio, and mozzarella, then fried and served over a tangy tomato finish.

Grilled Octopus is marinated in olive oil, parsley, and basil, then served over a silky parsnip puree for smoky balance.

Signature Salads

Our Caesar uses hearts of romaine lettuce homemade with a house dressing, plus lettuce homemade croutons and shaved cheese.

The Mixed Greens combine mesclun and romaine with cherry tomatoes, roasted peppers, olives, and red onion slices, all topped shaved parmesan in a kalamata vinaigrette.

We’ll happily suggest pairings so your starters flow into the main course. Ask to share portions for a family-style start.

Homemade Pasta and Risotto

We hand-roll every noodle and stir each risotto so sauces cling and textures feel just right. Our menu balances sea-bright plates and comforting, cheese-forward dishes for any appetite.

Seafood Pastas

Choose Linguini with clams in a clean white clam sauce or in a deeper, tomato-forward version made with a light tomato sauce.

Squid-ink Linguini Nero brings ocean depth and pairs with mixed seafood in red or white wine sauce. Our Seafood Risotto is gently stirred to a creamy finish with calamari, clams, shrimp, scallops, and mussels.

Cream, Cheese, and Classics

Spinach Fettuccine Alfredo offers silky ribbons in a balanced cream. Four Cheese Tagliatelle blends ricotta, parmesan, gorgonzola, and stracciatella for layered richness.

Bucatini Carbonara keeps it classic with pancetta, sweet onion, and an egg yolk touch that gives a glossy finish.

House-Made Specialties

Pappardelle Bolognese cooks low and slow so the ragù clings to each broad noodle. Gnocchi Ragout pairs pillowy dumplings with savory veal and shaved parmesan.

Lobster Ravioli arrives in a warm brandy sauce for special nights, finished with a drizzle of olive oil fresh.

Signature Entrées, Steaks, and Seafood

From pan-seared chicken to grilled steaks, each entrée aims to balance brightness and depth.

Chicken Specialties

Chicken Francese is sautéed in an egg batter and finished with a bright white wine lemon pan sauce. The cutlet is delicate and lemon-forward.

Chicken Marsala pairs mushrooms and a hint of sweet cherry wine for a savory-sweet finish. The marsala wine sauce rounds the plate.

Veal Classics

Veal Marsala blends porcini, shiitake, and white mushrooms into a silky marsala wine sauce.

Veal Saltimbocca wraps prosciutto and sage and is lifted with a light white wine sauce.

Seafood Highlights

Shrimp Scampi sautés with shallots, garlic, and cherry tomatoes in a warm white wine sauce, served over creamy risotto.

Branzino is baked or grilled and served mashed potatoes with string beans and carrots when ordered served mashed potatoes.

Seafood Fra Diavolo tosses lobster tail, scallops, and shrimp in a spicy sauce with a subtle wine sauce touch and plum tomato hints.

From the Grill

Choose our USDA prime new york steaks if you want a classic sear. The new york sirloin and filet can be paired with a peppery cognac peppercorn sauce.

Rack of Lamb is grilled and herb-accented for a tender, special-occasion option.

Weekday Lunch Specials and Panini

Make the most of your lunch hour with smart pairings and bright flavors that lift the afternoon. Our weekday lunch special includes your choice of soup or a Mixed Greens salad, an entrée, and coffee or tea so you can enjoy a full meal and still keep to your day.

Lunch Appetizers

Shrimp Cocktail is chilled and crisp, a light way to start. For something warm, try our fried rings squid served with a spicy marinara sauce for dipping.

Lunch Pasta & Entrées

Pick from classics like Pappardelle Bolognese or the briny Spaghetti Puttanesca, made with anchovies, capers, olives, chopped red onions, and tomatoes white wine with a touch of plum tomato.

Veal Scaloppini arrives in a white wine lemon finish for a bright, satisfying midday entrée that won’t weigh you down.

Panini Favorites

Our Chicken Parmigiana Panino features a breast lightly breaded, topped with sauce and melted cheese for a hearty bite.

The Prosciutto & Pesto Panino pairs fontina with fresh basil pesto and red onion slices for an herby, savory option.

• Lunch Special: soup or Mixed Greens, entrée (choices include chicken parmigiana, cheese ravioli, chicken francese, burger, grilled salmon, pappardelle bolognese), and coffee or tea.

• Salads: Caesar with romaine lettuce homemade and lettuce homemade croutons, or our Mixed Greens tossed in a light red vinaigrette.

• Ask to lighten portions or swap sides—sweet peppers pink or a small vegetable—so your meal fits your schedule.

Chazz Palminteri Italian Restaurant Locations and Reservations

Reserve a seat near Broadway or stop by Westchester for a relaxed dinner and easy online ordering.

New York City — Midtown:

30 W. 46th St., Manhattan, NY 10036

Call (212) 355-5540 to book a table. We are ideal for pre-theater dinners, business lunches, and weekend celebrations near Bryant Park and Times Square.

White Plains — Westchester:

264 Main St, White Plains, NY 10601

Order online and dine in via Slice for takeout nights. The White Plains room offers the same menu spirit and attentive service.

• Steak nights: USDA prime cuts including Prime New York sirloin and Filet Mignon with cognac peppercorn sauce.

• Seafood & sides: Branzino and several entrées are served mashed potatoes, string beans, and carrots for balanced plates.

• Group planning: Call ahead for larger parties, dietary requests, and parking tips.

Reserve early for weekends and holidays. If you need help choosing a time or menu, we are happy to assist — just call and ask for chazz palminteri for guidance.

Reserve Your Table and Taste Italy Today

Save your spot and enjoy dishes that pair citrusy brightness with savory depth. Book for the day you prefer and we’ll prepare favorites like Chicken Francese with a white wine lemon finish or Linguini Clams in a straight-forward white clam sauce or red version.

Seafood lovers can start with little neck clams or fried rings squid with a squid spicy marinara, move to pasta, then a grilled fillet served mashed potatoes and vegetables. Prefer classics? Try a Caesar with romaine lettuce homemade and lettuce homemade croutons, or the Portobello Salad with a portobello mushroom topped and topped shaved parmesan.

Call or reserve online. We’ll recommend pairings—white wine sauce or a subtle wine lemon sauce, olive oil fresh dressings, or a light tomato sauce—so your evening feels effortless and delicious.