Page 49 - 2025 Westchester Relocation & Moving Guide

Bellacosa Wine & Tapas
Dobbs Ferry /
bAellacosawinebar.com
fter three decades slinging near- perfect brick-
oven pizzas and scooping house-made ice cream
at The Brick Oven Pizza, Frank Donato fnally used the extra space in his popular Rivertown establishment to create the second coming of
his culinary dream.
“I’ve always wanted to
do wine; I have a real passion for wine,” he says. He also considers himself a “tapas guy” who gets a kick out of pairing beloved Italian wines with Italian small plates (complete meals, too).
“My food is simple,” he says. “It’s fresh; it’s made to order.” That includes just about everything, from top-of- the-menu crusty bread, which is house-made, to the broiled baby lamb “pops,” meatballs, handcrafted ricotta gnocchi, and of course delicious brick-oven pizza, prepared with
a decidedly artisanal arc. “I’m not trying to
be a superstar chef. I’m just trying to give you
a good product—and I cook well,” he says with chummy sincerity.
While the lamps are dimmed and the mood is cozier on this shinier, newer side of Donato’s mini-empire of Italian favorites, that good old- fashioned ice cream, which put him on the local fun map, tastes just as sweet in any light.
Bar
PHOTO BY RUNYON PRODUCTIONS
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