Piccola Bussola Ristorante
970 West Jericho Turnpike
Huntington, NY 11743



Authentic Italian Favorite In Huntington

Our evening began with the traditional appetizer of Bruschetta (below left). Thick slices of garlic bread were toasted just enough for a crunchy outer crust, yet they still sustained a slightly softer center. They were loaded with fresh-diced tomatoes, onions, basil, just the right amount of garlic and a sprinkling of grated Parmesan cheese. The core of the bread absorbed the perfect amount of juices from the topping that allowed us to bite into it with ease without robbing us of the satisfying initial crunch of the breads crust. Overall this was an exceptionally executed, well-seasoned, light and refreshing starter for our meal.


Next we were served Stuffed Mushrooms with roasted peppers, onions and bacon (above right). Meaty mushroom caps were overstuffed with a moist, delicate stuffing, coated with toasty breadcrumbs and Parmesan cheese that left a nice tangy ending.

For our salad we thoroughly enjoyed the Roasted Beet Salad (below). Thick slabs and wedges of fresh beets peaked out from a proverbial field of baby greens. The consistency of the goat cheese was so velvety it was comparable to cream cheese. We also stumbled upon a few sliced up cranberries tossed into the mix. All the ingredients were lightly coated with a delicious shallot vinaigrette and drizzled with house-made balsamic reduction.

The first entree, Penne Spinach and Shrimp Oreganata was an impressive plate of penne pasta layered with sautéed spinach and shrimp with breadcrumbs, Parmesan cheese, garlic and olive oil (below left). Generously sized shrimp were topped with a toasted crusting of seasoned breadcrumbs. The spinach was sautéed lightly in olive oil creating a juicy mouthful of buttery greens that was “good to the finish”. The dishes success was further validated by penne that was cooked perfectly al dente swimming in a buttery garlic cheese sauce.


The other entree we sampled was the Veal Sorrentino (above right). Layers of thinly sliced eggplant and the tenderest of veal topped with meaty entanglements of Prosciutto under a blanket of melted mozzarella was fabulous. The Prosciutto was not overly salty, a pleasant surprise. The underlying pool of sauce consisted of natural veal juices mixed with a touch of butter, marinara, Marsala wine and chicken stock.

Dessert was almost a play on good and evil. On one plate sat an innocent square slice of pale, yellow layered Lemon Cielo cake and on the other plate, a dark, decadent Chocolate Mousse cake. Both garnished with fresh strawberries and blueberries, both delicious in their own ways.

For a lighter ending to your meal, the Lemon Cielo cake will definitely soothe your soul (below left). Moist and slightly sweet cake infused with a soft and refreshing amount of lemon flavor, alternating between layers of cool, creamy custard and topped with shaved white chocolate.


If a heavenly chocolate indulgence is what you crave, we recommend the Chocolate Mousse cake (above right). Although it has all the qualities of a rich and chocolaty dessert, it is mostly of a whipped consistency with slivers of chocolate cake and ribbons of silky, melt-in-your-mouth chocolate.

These desserts accompanied by fresh cups of gourmet quality coffee and hot, foamy cappuccinos sprinkled with cinnamon were the perfect end to an impressive and delicious meal at Piccola Bussola Ristorante.

Overall RatingExcellent

Cuisine: Family Style Italian

Ambiance & Décor: Warm & Cozy

Prices: Lunch $10 - $18, Dinner $17 - $45

Website: Piccola Bussola

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