If you’ve stopped by the old Scarsdale Pizza & Brew, you’ll notice a few changes. The first thing that’ll stand out is the new name—Racanelli’s New York Italian. Stepping inside, you’ll notice quick an industrial, Brooklyn-chic makeover. When the menu gets placed in front of you, you may also be surprised. While you still have the pizza (and plenty of brew), there’s a few new Italian classics on the menu.
If the Racanelli’s haven’t knocked your socks off yet, try stopping by on a Sunday. Starting in mid-January, the eatery started circulating a brunch menu that serves some traditional dishes like the $11 classic frittata (baked omelet) and eggs rustico—two farm-fresh eggs and roasted red peppers cooked inside a toasted Terranova Pane di Casa bread for $10.
There are a few pleasant surprises on the menu. The $14 brizza combines house cured salmon, mascarpone cheese, beets, argil, capers, and onions to serve up a brunch pizza. The lemon ricotta pancakes, $10, are topped with whipped cream and a seasonal fruit salad. If you’ve got a hankering for something sweet, try the New York Italian bread pudding. The $11 french toast dish with caramelized bananas with sure satisfy.
As always, Racanelli’s offers a little something, something to whet your whistle. The two featured brunch cocktails ($8) include the Adelina—blood orange puree and prosecco—and mix-master (and restaurant parter) Nick Mautone’s special Bloody Mary.
Click here to see the recipe post for the Bloody Mary.