Italian Restaurants in Syracuse (2025)

A Syracuse original where stretch bread and Spicy Hot Tomato Oil made national waves. Featured on Diners, Drive-Ins and Dives and praised by Food & Wine, it’s still the Armory Square go-to for scratch-made pasta and a lively local buzz.

A North Salina Street fixture channeling Little Italy’s heritage with hearty house classics and a beloved garden patio. Highlighted by Visit Syracuse and local reporters for its expansion and bakery project, it remains a celebratory favorite.

Wood-fired pies from a Naples-built oven and a menu guided by what’s good, when it’s good. Frequently cited by regional guides for quality sourcing and technique, it’s where locals chase a perfect char and a smart Italian-leaning wine list.

From the Fiacchi family, this trattoria centers handmade pasta, gnocchi Thursdays, and wood-fired specials. Well-regarded by diners and OpenTable reviewers, it’s a downtown choice for simple, well-executed Italian with warm, personal service.

A Syracuse name with deep Little Italy roots, now on James Street, serving old-world recipes, spaghetti pie, and Sicilian-leaning specialties. Praised by local diners and critics for consistency, hospitality, and a neighborhood feel.

Family-run and unabashedly classic—think veal Milanese, chicken riggies, and generous portions—this Westside favorite draws loyal crowds. Confirmed open with current hours and reservations through its site and major reservation platforms.

Old-school charm near Carrier Circle with table-side Caesar, house classics, and a casual upstairs bistro. Frequently noted by travelers and local press, Joey’s remains a Syracuse standby for big-spirited Italian hospitality.

Family-owned since 1986, this community favorite leans into Grandma’s-kitchen comforts—meatballs, parm, and cannoli—plus occasional pizza nights. Recognized by state tourism listings and local media for its staying power and service.

A destination for Tuscan-style dining with house-made breads and pastas, a bakery next door, and a following that includes visiting luminaries. Celebrated in regional features and consistently recommended for special-occasion meals.

A local family name since the 1980s; this coal‑fired offshoot turns out crisp pies and Italian standards with a lively bar scene. Noted on Toast and in local roundups for its coal oven and old‑school hospitality.