Long Island Restaurants

Rialto

Rialto stays a bridge between excellent food and good times.

The cozy restaurant has many charms, very attentive service, and consistent quality. It's a vibrant advocate of regional Italian cooking, with Adriatic accents.

There are seasonal changes to the menu, but a year-round favorite is the antipasti table, with grilled and marinated vegetables, cheeses and sausage. The house's bresaola is terrific. Pansotti pasta, filled with ricotta and spinach, is delectable; risotto with mushrooms, its equal. Stewed artichokes Roman-style, veal with morels, and duck confit are first-rate.

The whole roasted snapper for two, drizzled with olive oil, garlic and herbs, is a stellar main course. Osso buco is meltingly tender. And the veal chop with peppercorns excels. Rialto's prepares soulful dishes with polenta, too.

The kitchen's singular tiramisu puts to rest any competitors: lush, delicate, barely sweet. There are lively sorbets and poached pears. You'll look forward to returning.

Peter M. Gianotti

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Wheelchair Access