If you are passionate about real food and excellent service, we’d love to hear from
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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.
In addition to sourcing as much of our food as possible both locally and organically, we strive to be as green in our operations.
We love the warmth created by using already loved design elements. For example, in Eastchester, our wood-panel walls came from reclaimed from old barns (including one in nearby Scarsdale, NY) and in Larchmont, our custom tabletops are milled by hand in Pennsylvania from re-purposed wood.
From clean-up to take-out we also focus on ensuring Polpettina represents good choices for the environment while meeting customer needs. We use eco-friendly cleaning products, recycled/recyclable paper and compostable plastic. Our bottled water is either glass or plant-based plastic.
Taking care of our community and our environment is part of our core values at Polpettina and is an ongoing priority.
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 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, from the ground up. Providing creative culinary solutions for events ranging from private chef services and Fortune 500 corporate events and weddings – the company quickly became one of the “go-to” caterers 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.
– Alice Gabriel, The New York Times
– Journal News
– Westchester Magazine
– The Wall Street Journal
– Westchester Magazine