Augustine’s Salumeria e Pasta Joint
Italian restaurant · Mamaroneck ·
Augustine's Salumeria: Italian, pasta, charcuterie, fireplace
Augustine's Salumeria: Italian, pasta, charcuterie, fireplace
"The menu at this Italian restaurant is loaded with hits: mafalda ribbons made one-by-one in the kitchen, fresh-pressed pizzelle that forms the cannolis you’re going to want for dessert, and a linguini nero that has its own following of regulars who come weekly for a fix of the black ink pasta with clams in a complex garlic, chile, and tomato infusion. Be sure to request the dining space that fits your mood: the front room has some buzz and includes the restaurant’s bar and charcuterie case in a casual setting, while the back room, with high ceilings and more space between tables, is best for larger groups. Find some time to get here for lunch, too, when the salumeria makes dynamite sandwiches like the prosciutto, stracciatella, and pesto combo that just might make you loosen your relationship with your favorite local deli." - mike wasserman
"A progressive Creole restaurant by Chef Dominick Lee, combining Creole heritage with European cooking influences, offering dishes like blackened speckled trout with shrimp farce." - ByKate Kassin
"Chef and co-owner Marc Taxiera takes full advantage of the proximity to Westchester's top farmers and fish at Augustine's Salumeria, a full-fledged restaurant with a part-time counter proffering charcuterie and cheese. The space is laidback and modern, with a comfortable "neighborhood" vibe. There's plenty on this Italian-leaning locavore menu but the kitchen also offers a handful of nightly specials that will make choosing one oh-so-difficult. Mafalda never misses with its slow-stewed, grass-fed Longhorn beef resting over pasta topped with a goat milk ricotta. Sourced locally, the pork chop, paired with a pecan and onion ash, is wonderfully moist and grilled to perfection. End with something light and sweet like the cannoli made from freshly pressed pizzelle." - Michelin Inspector
"The menu at this Italian restaurant is loaded with hits: mafalda ribbons made one-by-one in the kitchen, fresh-pressed pizzelle that forms the cannolis you’re going to want for dessert, and a linguini nero that has its own following of regulars who come weekly for a fix of the black ink pasta with clams in a complex garlic, chile, and tomato infusion. The front room has a good buzz and includes the restaurant’s bar and charcuterie case, but if you have a larger group, stretch out in the back room. Find some time to get here for lunch, too, when the salumeria makes dynamite sandwiches like the prosciutto, stracciatella, and pesto combo that just might make you loosen your relationship with your favorite local deli." - Mike Wasserman
"Chef and co-owner Marc Taxiera takes full advantage of the proximity to Westchester's top farmers and fish at Augustine's Salumeria, a full-fledged restaurant with a part-time counter proffering charcuterie and cheese. There's plenty on this Italian-leaning locavore menu but the kitchen also offers a handful of nightly specials." - The MICHELIN Guide
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