The signature burrata dish at Fortina in Armonk is the most complex dish on the menu, but all the parts come together to make a crunchy, melty, sweet, nutty, milky ball of goodness. Chef Christian Petroni drizzles filone, an Italian peasant bread that’s crispy on the outside with big, chewy air pockets on the inside, with olive oil and rubs it with garlic, then cooks it in the wood-fired oven. He then adds perfectly tempered, handmade burrata, which arrives daily from an artisan in California, a sprinkling of arugula and a changing seasonal ingredient, which right now is butternut squash. The dish is then finished with vin cotto, handmade by Petroni’s father, and brown butter, nutty and sweet. Get it: 17 Maple Ave., 914-273-0900, fortinapizza.com.
Fortina Pizza, Armonk: Just the kind of restaurant everyone wants to eat at these days: casual, beautiful with a delicious — sharable — menu. With polished concrete floors, walls made of charred cypress and accents of raw steel and exposed beams — this is one cool-looking place. The menu is straightforward Italian, cooked in wood-fired ovens, says chef Christian Petroni, who owns the restaurant with partners Rob Krauss and John Nealon. There are antipasti, salads, meats and cheeses, pizzas and wood-roasted entrees. The restaurant recently introduced a brunch menu, too.
Go: 17 Maple Ave., Armonk. 914-273-0900, www.fortinapizza.com.