Graziella Restaurant
                             "An Adventure in Fine Dining"

About Us

        After serving Queens the best pizza, heroes and pasta dishes around for more than 10 years at Graziella Pizza, owners Carmelo and Peter proudly opened Graziella Restaurant in the spring of 1992, with a vision of creating a more intimate atmosphere to relax and enjoy fine dining. In maintaining our foremost principles of the finest quality and outstanding service, our restaurant caters to a casual but more elegant ambiance.
        We have spent  a great deal of time perfecting our menu, we have selected what best represents our beliefs of what Northern Italian cuisine should be. Our cooking staff creates every dish with their extensive knowledge and passion for perfection which keeps our customers coming back for more!

            We invite you to come and experience what Bayside is talking about!

                            Reviews and Media
        Below are some of the reviews and media coverage we have received since our opening!
August 2010                                                                                                   
                               Taste This TV! with Chef Joseph Ciminera
                                 aired a segment on Graziella Restaurant.
                           Click on the link below to view the full segment 
                  then come in and experience what everyone is talking about!
Harrison, Karen Tina,  New York Restaurants                                                                                                
        "It satisfies the urge for good, old-fashioned eats from the Boot. Regulars know the menu and even the specials by heart. Worthy favorites are fettuccine in a thick, Bolognese meat ragu, and gnocchi blanketed with ground sausage made on the premises. Seafood risotto, an off-menu standby, is rich in cheese with attentively cooked calamari, shrimp, and clams. And that Graziella Pizzeria next door? Same owners, same quality. If you're tempted to bring home a pie, give in."
Carter,Sylvia (1992, October 25) BQ Eats             
New York Newsday, Fanfare pp 32, 33                                                                   
        "Our waiter spoke of sautéed Swiss chard, the vegetable of the day, with a flourish. His exuberant description had such flair that our taste buds got ready for a treat. As we dote on chard with garlic and olive oil to begin with, we were psyched. The waiter left our table to relay our order to the kitchen. Within moments, he was back. "There is no more Swiss chard," he said, "But," and here he beamed, "I have something even better, even more delicious." And what might that be, we inquired? "Zucchini!" he exclaimed triumphantly. So great is this man's enthusiasm that for a moment we were willing to contemplate that zucchini might be even better than Swiss chard. Zucchini is never quite that good.       
        We were able to bear up only because of the heavenly little garlic knots that appeared gratis on the table. They're simple and good: little knots of pizza dough showered with fresh parsley and garlic. Partners Peter and Carmelo take turns at the small storefront ristorante and the pizza parlor next door, where those garlic knots originate. (The pizza place, which a friend favors for chicken rolls, predates the restaurant, which opened in May.)                
        Wisely, Chef Franco Caruso does not allow too many of these garlic knots
to appear on your table, so as not to spoil your appetites. While you nibble them, which won't take long, ask to see a wine list. Inquire as well about  some well-priced Barolos and Amarones that are available but not listed.     
        At first glance, this menu holds few surprises: hot antipasto, bruschetta, a special of fresh mozzarella with tomatoes. Yet standards are gracefully executed, and now and then, they dazzle.                                                   
        Portobello mushrooms, when they were a special, were almost crisp outside, mellow within, and nearly converted a mushroom-shy fellow at our table. The hot antipasto was a pleasing assortment of eggplant, stuffed mushrooms and clams, not a mysterious jumble beneath too-heavy breading. Fresh mozzarella sauteed with porcini mushrooms, always on the menu, was another top-notch choice. Bruschetta was a simple but felicitous rendition of the familiar toast, chopped fresh tomato , plenteous garlic and fresh basil. Such appetizers as small stuffed eggplants with mozarella and basil are not found on every menu, and they were a pleasure.
        Salad tricolore was on the small side but was dressed in a sprightly fashion with balsamic dressing. And the Caprese salad of mozzarella, tomatoes and basil could have been made with less-pale tomatoes a few weeks ago. (I know, I know, in Italy they really do use semi-ripe, even green tomatoes in salads, saving all the voluptuous ripe ones for sauce. But in the too-short season, I like to see vibrant red tomatoes.)                                                                       
        Caruso manages a tightrope balance between too much garlic and just enough, almost always getting it right. You will be warned in forthright fashion, on the menu, as in calamari "with garlic tomato sauce," and it's great. Snapper, a special one day, came under a spicy, thick Livornese sauce, heavy on the capers. Fresh salmon, another special, came in a lighter sauce of mushrooms and tomatoes. Rosemary-grilled swordfish, another fish special sampled on a different night, was fine, too. In all cases, the fish was moist."                                                 
        "The veal chop - pounded, breaded and served with a handsome tricolore salad - was first rate, especially for just $14.95. Chicken breast stuffed with fontina cheese and prosciutto, and "Dragongello", sauteed chicken breast with mushrooms and tarragon in a cream sauce, both seemed like overkill in these days of lighter grilled food. But when you're longing for rich and creamy, the latter dish especially might satisfy.                                                                             
        Our favorite menu category was pasta. We liked lusty rigatoni amatriciana,
a sauce of tomato, onion and prosciutto. We liked linguine tossed with a slightly oily combination of radicchio, arugula, endive, sun-dried tomato and, of course, garlic. Capellini sciue-sciue (an expression that in Neapolitan dialect means something down-to-earth and without pretension) is the name for pasta swathed in fresh tomato sauce, my personal favorite.                                       
        Dessert is a list of old favorites (spumoni, tartufo, tortoni, Italian cheesecake) and new (tiramisu). Espresso was strong and true.                             
                 By the way, Graziella's sauteed zucchini really was delicious

                       Open Tuesday through Saturday 4:00 pm to 10:00 pm
                                          Sunday 3:00pm to 10:00 pm
                                                  Closed on Monday 
                                        Reservations are Recommended

                                                        Graziella Restaurant
                                    33-29 Francis Lewis Boulevard
                                         Bayside, New York 11358

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