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“Super pasta in New Rochelle”

Agostino's Italian Ristorante
Ranked #4 of 200 Restaurants in New Rochelle
Cuisines: Italian
Dining options: Reservations
Restaurant details
Dining options: Reservations
Reviewed 29 August 2016

We had a wonderful dinner at Agostino's last week. Be aware that parking and handicapped access can be a bit challenging, but not impossible. The restaurant has a ramp to assist with entry. There is an interesting wine list with many reasonable and interesting choices. Service was friendly and helpful. Only disappointment was the fried calamari - just rings, not tentacles and rather nondescript. The accompanying red sauce was a nice addition. Definitely review the white board for daily specials. All pasta is house made and they do run out as evidenced by frequent erasures on the white board. My partner and I had a pasta special with sausage and mushrooms over fresh tagliatelle - very flavorful sauce and the house made sausage was delicious. My mom had the lobster ravioli which were stuffed with fresh lobster meat in a light creamy red sauce - again a fantastic dish. We shared dessert - home-made canoli with a twist - the shell was an almond based crisp filled with fresh ricotta/mascarpone cream. We also shared a tiramisu - definitely house-made. It came in a wine glass and was absolutely delicious. The restaurant was packed on a Thursday night and the service was friendly and not rushed although people were waiting for tables. Definitely recommend checking out Agostino's for terrific Italian dining.

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Thank 2travelersOrlando
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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29 - 33 of 126 reviews

Reviewed 28 August 2016

This restaurant received an "Excellent" from the NY Times. That's quite an accomplishment. I would give the food an Excellent and the service a Good so that totaled a Very Good! The fresh pasta was outstanding. Lobster filled with a cream sauce, spinach ravioli or just penne with tomato sauce were all outstanding. Each dish is served with love from the kitchen. However the wait staff is somewhat confused. One at our table asked for her salad without tomato and olives, unfortunately we all received salad without tomato and olives. One asked for penne as the side dish (rather than spagetti) so we all received penne. And don't miss the cannoli-- it's awesome! Next time we will be more specific about our choices and Yes there will be a next time. The food is wonderful, and that's what counts!

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Thank momdadplus
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 24 August 2016

Agostinos received a 3 star review in the NYT, so we decided to try it. Excellent: we had a mussels special. A grilled branzino fillet special that could not be better. And a satisfying grilled salmon. The pasta side with marinara sauce was great. The Pistachio sunday desert we almost fought over it was so good. We had the female server that night and we hope to get her again.

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Thank Stephen B
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 11 August 2016 via mobile

We have written several reviews for Agostinos over the years, but during our most recent visit we found quite a number of curious diners waiting for a table. We only recently learned about the NY Times review, which really captures the charm and describes the hard work that is needed to make their dishes from scratch. Clearly, all their old world pasta dishes and homemade desserts require time to prepare. No one makes food like this anymore, it's sort of a shame. This time around, we tried their grilled Halibut special with Mango Avocado sauce- a healthy choice and an interesting twist on a beef brisket entree- a very hearty dish. We always get the homemade cannoli and espresso for dessert, totally amazing Here is a partial excerpt from the review:

"Tucked away in a corner of New Rochelle, Agostino’s, an unpretentious neighborhood restaurant, has been serving fine Italian food for more than a decade. Its simple hospitality and scratch regional cooking have attracted not only locals but also boaters and golfers from the marinas and country clubs nearby. They don’t make many Italian restaurants of this quality anymore, and more’s the pity.
The menu reflects dishes from the Abruzzo and Apulia regions, where the restaurant’s owner, Anna Catalano, learned to make sauces and pastas special to the area. A lighter, more sublime spinach lasagna would be hard to find: The tender, delicate ribbons of pasta were layered with a silky béchamel and a savory Bolognese. A sheer tomato sauce graced the homemade potato gnocchi, so fluffy they were almost weightless. And the lobster ravioli, under a smooth cream sauce made pink with fresh tomato, were not to be missed. These supple rectangles had just the right balance of pasta to filling." Note: A subscription to the NY Times is required to view the entire article.

Thank DrButtercup
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 7 August 2016

Stopped in for the first time on a weekday evening without reservations and were welcomed as if we were regulars! The restaurant was busy having recently received a NY Times review but the staff handled the crowd with grace and efficiency. We started with a delicious buratta mozzarella app - followed by two wonderful pastas. Linguine with a flavorful filleto de parmadora sauce and cavatelli with mushroom and shrimp - delicious! We will be back soon! The setting is simple and the parking lot in rear of building is small - but the food is the attraction.

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1  Thank travelgal617
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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