Nino’s Restaurant - A True Italian Experience In Bedford Hills, NY

Nino’s Restaurant, located in the heart of Bedford Hills, is renowned for its exceptional food and top-notch service. With over thirty years of expertise in the restaurant industry, Nino and Christine Camaj have curated a warm and sophisticated dining environment for the local community.

One of Nino’s Restaurant’s hallmarks is its extensive wine selection and delectable homemade Northern Italian cuisine, which has consistently earned it a reputation as one of the finest Italian restaurants in Westchester County.

Located near the Bedford Hills train station, Nino’s Restaurant is a convenient dining option for busy commuters. It offers convenient take-out options and mouthwatering brick-oven pizzas. Additionally, Nino’s bar provides a cozy and relaxed setting for those looking to unwind and enjoy a leisurely cocktail.

Selections From Nino’s Restaurant Menu:

Hot Antipasto – Roasted Jumbo Shrimp, scallops, clams, muscles, artichokes, and eggplant rollatine.
Clam Provencal – Sauteed baby little neck clams with fresh tomato, herbs, and white wine sauce.
Mozzarelle Caprece – Creamy mozzarella, tomatoes, roasted peppers and prosciutto.
Organic Green Salad – Organic greens with gorgonzola cheese and roasted pecan in a balsamic dressing.
Arugula E Parmigiano Salad – Arugula, cherry tomatoes, pears, and shaved parmesan cheese with balsamic vinaigrette.
Ravioli Fatti In Casa – Home-made cheese ravioli in fresh tomato basil sauce.
Gnocchi Al Pomodore Romantiche: Gnocchi pasta with roasted eggplant, fresh mozzarella, and fresh tomato basil sauce.
Rigatoni Con Porcini – Rigatoni pasta with porcini mushrooms, chicken, and parsley in a light cream sauce.
Vitello Toscano – Veal scaloppini sautéed with white wine topped with eggplant and melted mozzarella.
Vitello Ala Milanese: Pounded and breaded veal in parmesan, served with marinated tomatoes, fresh mozzarella, arugula, and lemon olive oil sauce.
Chicken Ala Nino’s – Parmesan-crusted chicken breast in a lemon wine sauce.
Chicken Paillard – Chicken breast pounded, grilled, served with tomato, arugula, fresh mozzarella, lemon olive oil sauce.
Chicken Scarpariello: Bone-in chicken sautéed with sausage and hot cherry peppers in a garlic wine sauce served over broccoli rabe.
Bronzini Livornese – Sautéed filet of Bronzini with black olives, capers, white wine, and a touch of tomato, served over spinach.
Fruta Di Mare – Fresh Lobster, clams, scallops, mussels in a tomato basil broth served over linguini.
Filet Mignon—Black pepper-crusted filet mignon with roasted shallots, served over mashed potatoes in a Barolo wine sauce.
Grilled Rack of Lamb—Grilled Rack of Lamb served over porcini mushrooms, risotto, and a garlic sage sauce.