Note the logo on the menu V is for Victor and also for Villa Valletta in Roslyn. Its a spacious ristorante Italiano, Neopolitana to be more specific. Wrought iron seating is out front. Inside, in the ample bar room, theres an inviting foyer with greenery plus sociable seating with twin arm chairs and a mini sofa before a fireplace. (Have you noticed how bar areas are enlarging and becoming lounge like and dining rooms are shrinking?)
Owned 2 1/2 years by the Valletta family, its just undergone a complete renovation. The look is blonde, contemporary Italian with lots of windows and light streaming in. The very private room on the side that seats 100 with a DJ or a band is named the Angelina room. Angelina is a Valletta, too, the daughter of owner Michael Valletta. And shes also the manager.
There were good vibes when we entered on a Friday at 6:30 p.m. which stayed thusly throughout dinner. Everyone seemed to be having a merry time especially the table of six, all women, who had the caprese appetizer. That included fresh mozzarella, (seemingly baseball-sized) on a beefsteak tomato half with roasted peppers, lobster, cheesecake and a cappuccino, all family style. On Thursdays and Fridays at 7 p.m. theres music Italian on Thursday, American on Friday. Glasses of wine are good looking and most generous. California and Italian white and red selections, as well as imported sparkling wines, are conveniently listed on the back of the menu.
Pre-menu-selection bruschetta are given, but really, its the thick, crusty slices of Italian bread that captivate. Its been a long while since Ive had it that utterly irresistible. The whites crust is sesame seeded to the extreme; the wheat is all flavor and texture. You simply cant stay away be forewarned.
My dining companion ordered frittura di calamari. Fried calamari is definitely the appetizer of choice these days. Valletta serves it with an elegant tomato sauce and lemons in swadling wraps of cheesecloth.
I looked for something light and settled on Little Neck clams in a luscious white sauce. There were a dozen and the sauce bristled with eighth-inch thick slices of garlic. Once chefs used garlic for flavor, now its texture. I spooned up the last bit. Enough said.
We negotiated to split mista, a salad of mixed organic greens with cherry tomatoes and ultra-thin doughnut-like slices of skin-on green apples. A lemon dressing kept it delightfully light tasting.
During the decision-making process, my companion said, I havent had veal scallopine in a long time, and proceeded to order scallopine sorrentina veal scallopine topped with Italian prosciutto, eggplant and mozzarella. Chef Mario Malligiri, a third-generation chef who learned at his fathers side, keeps it beautifully light by slicing everything veal, prosciutto and eggplant amazingly thin (its todays chefs way to cook) and then finish it with a light sauce with white wine. Very young green beans, and a fluffy, finger shaped, potato croquette accompanied it.
I was delighted to spy trippa Neopolitana, Italian style tripe, as an entree. At Vallettas the tripe is cut in long, quarter-inch wide fingers. The sauce is white and light with fresh peas and mouth-melting potato wedges. If you like tripe even just a little, try it the Neopolitana way.
Through it all our waiter was ultra jovial.
Now it was time for dessert, all of which Mario makes himself. His cheesecake was a cross between an Italian and New York styles. Its light and yet its luscious. Theres a dab of cream and the plate is gargantuan, liberally doused with cocoa and cinnamon. My companions dessert tartufo read like the usual, but the tartufo, imported by Bindi, had a soft exterior. The ball of chocolate ice cream with a vanilla heart had been rolled in cocoa and hazelnuts. It was easy eating no matter how you consider it fork-wise or flavor-wise. Cappuccino for two before we said, Check please.
V stands for Victor, V stands for Villa Valletta, and also Very good indeed.
Neopolitan Italian restaurant. Newly renovated. Large attractive lounge. Jovial service. Fine, light, Italian cuisine. Some outdoor seating. Music Italian on Thursdays, American on Fridays.
Insalata di Mare (mixed seafood salad with extra virgin olive oil)...$8.95
Invotini di Melanzane (stuffed eggplant with ricotta cheese)...$6.95
Vongole in Umido (Little Neck clams in light tomato sauce)...$7.95
Cappellini Primavera (angel hair pasta with fresh vegetables
Linguine à la Vongole (linguine pasta in a white clam sauce)...$12.95
Scallopine Sorentina (veal scallopine topped with Italian prosciutto, eggplant and fresh mozzarella
Dentice Livornese (filet of red snapper with onions, capers and gaeta olives in fresh tomato sauce)...$18.95
Zuppa di Pesce (lobster tails, shrimp, scallops, calamari, clams, mussels with garlic & oil in marinara sauce over linguine)...$22.95
Risotto Pescatore (mixed seafood with arboro rice in fresh tomato sauce)... $17.95
Cuisine: Italian (Neopolitana)
Setting: Contemporary Italian
Hours: Closed Tuesday. L & D 6 days. Dinner menu available for lunch. Family style (one dish for two)
Parking: Mini mall
Location: Mini mall alongside Northern
Children: Own menu
Credit cards: All major. No Discover
Off-premise catering: Yes
Private parties: To 120
Noise level: Friday & Saturday, low
Handicap access: Yes
©2003 Community News Group
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