Arrosto in Port Chester Now Open; Chef Richard Corbo at the Helm


Arrosto, a new Italian restaurant in Port Chester, owned by Godfrey Polistina, opened this week in the former Hostaria Mazzei space — with its new chef in the kitchen. Richard Corbo, formerly of Ducca in San Fransisco, will be preparing the shareable wood-oven pizzas, homemade pastas and arrosti — or roasts.

(Here’s a nice little profile of Corbo, and some photos of the food he was doing out at Ducca.)

The newly renovated space, which will seat 230, has a sleek curved bar and a mix of booths and tables, plus counter seating near the homey centerpiece of the room: a woodburning oven and grill. A back room with a fireplace and white tablecloths will offer a quieter, more romantic atmosphere. There will also be seating for 50 outside, on South Regent Street.

The menu is traditional Italian “with a twist,” says Polistina, which means an emphasis on farm-to-table with lots of fresh pasta, homemade pizzas, roasted and grilled fish, poultry and meat, and a variety of small plates, such as Arancini with Spiced Sottocenere Cheese; Crab Crostini with Lardo & Chili Oil and Fritters with Fennel Pollen & Mortadella.

The centerpiece of the menu are the roasts, which are meant to share among three or four people. They include: 80-ounce 30-Day Dry Aged Bone-In Ribeye ($96); a 2 1/2 pound Whole Roasted Bronzino with Prosciutto ($42); a 3-pound Wild Lobster Arrosto with  Vanilla Brown Butter ($54); a 32-ounce Berkshire Pork Shoulder with Caramelized Onions & Amaro ($30); and a 40-ounce Roasted Stuffed Veal Loin with Chestnuts & Truffle ($60).

Here is a PDF of the opening menu.

The 411 on Arrosto: 25 S. Regent St., Port Chester. 914-939-7200,


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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