Piccola Bussola Ristorante
970 West Jericho Turnpike
Huntington, NY 11743
Italian Favorite In Huntington
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
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
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
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.
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
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.
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 Rating: Excellent
Cuisine: Family Style Italian
Ambiance & Décor: Warm
Lunch $10 - $18, Dinner $17 - $45