Polpettina – Homestyle Pizza Kitchen

our-story

Polpettina is Italian for ‘little meatball’ and that humble dish is our restaurant’s inspiration. Our cuisine is all about locally sourced, high-quality ingredients prepared simply, showing our love of food through each dish. We set out to create a comfortable, casual atmosphere where service matters … a place where we would want to be even on our days off.

Sustainability1
Sustainability2

MICHAEL_KYLE

MICHAEL ABRUZESE

After eight years in the kitchens of Westchester County staples Catania’s and Johnnie’s, Yonkers native Michael Abruzese’s passion for cooking was sparked. With these experiences under his belt, Michael formalized his training at the Culinary Institute of America, from which he graduated in 2000.

Following an internship at the Ritz-Carlton in St. Thomas, Michael’s next stop was Miami, where he trained under James Beard-award-winning chef Michael Schwartz at Nemo and Shoji Sushi. Here, Michael cultivated his love of Japanese cuisine and the expressiveness it embodies.

This experience served him well several years later, when he moved back to the Northeast and began working with Fernando and Gino Masci at Greenwich Village’s famed Il Mulino. Under Fernando’s mentorship, Michael was the natural choice to help open the doors and train the staff at Il Mulino Japan. When the franchise expanded to Dallas, Michael became the location’s Executive Chef. Michael’s next venture, Coal Vines, stemmed from his habit of making pizzas for the staff of Il Mulino’s Dallas outpost. They were so well received that he partnered with restaurateur Philip Romano to introduce Texas to New York-style pizza fired in the state’s first coal oven.

KYLE INSERRA

Kyle Inserra began his professional restaurant career in 2003 after graduating with honors from The French Culinary Institute. Working behind the stoves at such notable restaurants as Marco & Pepe and Anthony David’s in Hoboken, NJ, Kyle quickly earned his way up the ranks, and eventually went out on to build his own catering business, Ganache, from the ground up. Providing everything creative culinary solutions for events ranging from private chef services and Fortune 500 corporate events and weddings – Ganache quickly became one of the “go-to” caterer’s in northern New Jersey.

Seeking a change, Kyle moved to St. John in the U.S. Virgin Islands. While there he was the Executive Chef and Food & Beverage Director for a privately owned restaurant group with combined sales in excess of $14 million annually. In this role, Kyle was responsible for coordinating each restaurant’s catering and special events programs, from budgeting and logistics to menu development and execution. Kyle has a bachelor’s degree from Franklin & Marshall College.

Locations
EASTCHESTER
102 Fisher Avenue Eastchester, NY
- midway between Route 22 & the Crestwood Train Station.

LARCHMONT
147 Larchmont Avenue Larchmont, NY

whatshappening

Cater Your Super Bowl Party With Polpettina!

Want your favorite pizza, meatballs and beer for your Super Bowl party but can’t fit all those Seahawks (or Broncos) fans into our Larchmont and Eastchester locations?  No problem.  With at least 48 hours notice, we’ll cater your whole party.  Take a look at our Polpettina Super Bowl XLVIII catering menu, give us a call to […]

Blue Bottle Coffee

As you’ve gathered, we really care about ingredients at Polpettina. We love real food – food that is fresh, flavorful, nutritious, comes from somewhere nearby whenever possible, and is simple to prepare because it speaks for itself. Taking the time to source the best possible ingredients and products from suppliers we like working with is […]

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