tredici North Opens in Nearby Purchase, with a Spin on Classic Italian Dishes in a Drop-Dead Gorgeous Modern Space

Executive chef Giuseppe Fanelli has found a new home to showcase his talents with fresh riffs on Italian favorites.

This chef, who has been cooking in Manhattan for 20 years, a Sleepy Hollow resident, told us, “I would like to give back to the Westchester community I grew up in, and bring classic dishes to all – updated for the 20th century.”

The modern bar showcases the restaurants modern interior. Pull up a copper chair and enjoy one of the many drink specials. Credit: Karen Sheer

Chef Fanelli has worked in such notable restaurants as tredici STEAK, Felidia’s, and Rao’s. It’s evident his many devotees will follow their taste-buds to his newest location where he has tailored this menu with bold flavors that tantalize the taste buds.

“He puts in his artistic passion and integrity into every dish he serves,” Michael Colucci, the restaurant’s manager said. “No two dishes taste the same. They are all equally original and amazing.”

Diners are all smiles in a cozy banquette. Credit: Karen Sheer

“In this residential area, we are now a part of the community, come experience upscale dining in a casual and attractive setting,” says chef Fanelli.

The modern design features earthy, sepia tones, some soft, others a coppery glimmer, and eye-catching mid-century light fixtures. Michael Macaluso, M.J. Macaluso & Associates can be credited with tredici NORTH’s design.

In this lavish space, you’ll find a variety of seating options, including the long bar, wood topped sleek tables, cozy tufted banquettes, with bold, red chairs dotting the dining room. A finely appointed upstairs serves as an additional dining room for service, and for private affairs.

Tuna tartare is served on a base of creamy avocado with crisp, waffle-cut home made chips. Credit: Karen Sheer

A “special” appetizer – a tower of mozzarella and tomatoes with cheese from Naples and another infused with olivewood ash. Roasted pepper strips and microgreens finish the dish. Credit: Karen Sheer

Relax knowing Chef Fanelli will serve from an exciting menu, bathed in the traditional, yet dedicated to interjecting new ingredients – many seasonal. Learning from his father’s love of cultivation, the chef takes advantage of pulling from his father’s fruit and vegetable garden in close by Elmsford, and will also support local growers.

On this evening, there were nine specials, showcasing the whim of the chef, and offering customer satisfaction. He hopes his cuisine will surprise and thrill his diners. Paying much attention to the artful plating, he said, “the plate should look good from every angle.”

Grilled hanger steak is presented with height and a natural reduction pan sauce. Credit: Karen Sheer

For appetizers, “Inside Out” meatballs – fresh mozzarella and ricotta cheese are stuffed inside these tender balls of beef, pork and veal, served with a heady, vibrant marinara sauce.

Tuna Tartare takes a gracious turn and is offered with height; avocado puree on the bottom, and sushi- grade chopped tuna – mixed with jalapeño and mustard seeds on top, finished with a pungent, yet mellow wasabi oil.

Angry Lobster was a popular first course, and came served in its shell with white wine, roasted garlic, extra virgin olive oil and finished with red chili – an “angry” addition for its spicy-heat. On the crunchy side, kale salad comes out sautéed with oven roasted, earthy mushrooms, smoked bacon, gorgonzola cheese and a fried egg to top it off.

Ravioli zucca will melt in your mouth, the crispy edges have a whisky-sugar glaze which is brûléed. Credit: Karen Sheer

All pastas are made in house, and Ravioli Zucca really shines filled with a team of roasted squashes; pumpkin and butternut squash, and burrata. The creamy interior is set off by the technique of the chef, the whisky sugar glaze is brûléed in the kitchen to create crispy, caramelized edges.

Meats are treated with gusto, as with the seemingly complicated grilled hanger steak. An abundant of pleasures on the plate, Chef Fanelli balances perfectly seasoned steak with an assertive cheese tart, pickled beets, asparagus and caramelized onions, and finishes with mound of crisp, shoestring potatoes.

Tagliatelle is prepared with a light touch and sweet dungeoness crab. Credit: Karen Sheer

Seafood is treated with a light hand, evident in the black sea bass with petite shaved fennel salad, gigantic beans, a bit of sausage (with a fennel bite), lobster reduction and a balsamic glaze.

For a sweet ending, an individual sponge cake incorporates flavors of oranges and beets, and a strawberry shortcake “profiterole” oozes with freshly made whipped cream and just-cut strawberries, were stand outs by pastry chef, Christina DeFalco.