“ This place was so good I went for a lunch meeting and then went BACK for dinner while traveling through. Staff was friendly and casual, it felt easy to be here. I could tell the staff also loves the food by their recommendations. For lunch I had the burrata toast, which was a large portion and delicious w fig, hazelnut and browned butter drizzle. I saw my lunchmate's dishes and they all looked amazing, but I had to choose between the cavatelli and the paccheri. I went with the cavatelli, which was so good I have to withstand eating the whole portion. It had a light sauce, the slight bite of the broccoli rabe and sausage. So good on a cold evening. Definitely going to bookmark this for my next trip in. ”

“ Always a great meal and good service!! Can never go wrong with the mozzarella sticks, calamari and the pizzas! ”

“ Our meal here was great. The food was much better than the last time I came (to a different location). The staff were very attentive and constantly checking in. It bordered on too much but not in an intrusive way. We were there around 12 so there were a few loud brunch parties but we were all spaced out that it wasn't too problematic. Overall a great experience. ”

“ I love it here! I'm sad they closed my favorite location, but I ended up at this location, which was nice too! I had the sausage pizza and the bread pudding, which are my two favorites here! I also love their pasta, s'mores pudding, and their drinks. The Armonk location has indoor and outdoor seating with heat lamps. They also have a large bar area and great drink specials. I'd recommend checking this place out if you love fresh pizza. They also have two other locations which are still open. ”

“ I have been going to Fortina since they first opened in 2013. Fortina and Decicco's, both located in Armonk Square, were a shot in the arm to downtown Armonk at the time and they both have become institutions in town. Fortina strikes a perfect balance of modern takes on italian food while offering an authentic experience with excellent homemade pastas, wood-fired pizzas, and other "wood-fired" offerings coming out of their ovens. Their menu has few blind spots as everything I have had has always been delicious. I always look forward to new seasonal additions and tweaks over the years. On our most recent trip, we tried their wood-fired wings for the first time. They came out piping hot and juicy. The calabrian chili and maple sauce was delicious paired with the green goddess dressing. For an entree, I had the gnocchi (which I had previously via takeout, and I knew I had to try fresh in the restaurant next time I went). The pan seared gnocchi has a thick, almost creamy pistachio pesto drizzled with brown butter and cheese - it was fantastic. Inside Fortina has a great vibe with a rustic but modern feel of the wood covered walls adorned with eccentric art including a portrait of Bill Murray from the life aquatic which has been there since opening. Service is friendly and relaxed. Fortina is always a great choice for some of the best pizza and pasta in the County as well as an excellent weekend brunch. ”

“ Give this place a very high recommendation. Surprised by finding good pizza out in this area, but the pasta was even better. The pastasciutto was good. The actual pasta itself, not the dish, really stands out. Went with a gluten free friend and she said the gluten free slice was good too. ”

“ Service was great , Really clean and cool looking inside , I was watching a soccer game on the tv , the vibe was really nice with good music , the food was delicious , I would definitely go back. ”

“ We stumbled across this charming restaurant wholly by accident when we detoured into Armonk, to break up a drive back to the city. The restaurant's pretty, festively lit outdoor area and gas-lit torchier at the front door caught our attention from the street, and the lovely smell of a wood-burning brick oven greeted us when we walked into the door. Boy did we feel like we'd hit the jackpot. You can't go wrong with anything made in that oven. A starter of wood-fired cauliflower (goddess dressing, chili crisp; $12) was perfectly browned, sprinkled with crunchy bits of Calabrian chili. The spice was fairly intense even for the adults and we didn't think our 7-year old could handle it. But she's going through a Superwoman phase and casually tossed a few pieces back, declining the chaser of water we offered afterwards. I wasn't super fond of the green goddess dressing as accompaniment, but it was easily avoidable. Wood-oven fired branzino (seasonal panzanella, meyer lemon, EVOO, croutons; $37) came with a generously portioned, fresh filet, the skin nicely blistered and browned in the oven. I loved the bed of thinly shaved fennel bulb underneath, the slightly bitter slices of what I think was cured meyer lemon. Wood-oven fired pizzas appear to be a specialty and crowd favorite for good reason. The two pizzas we ordered came with perfectly baked, gorgeously blistered crusts -- neither burnt nor underdone -- a tough balance to strike since the chef does not have more than a few seconds of wiggle room in either direction. It was just the right thickness for a NY style pizza, glutinous, chewy and substantial, exactly the sort of crust we go for. The Original Famous Ray's with pepperoni ($19) featured suuuuper stretchy cheese, with a generous application of little cups of crisped pepperoni. San Gennaro pizza ($19) came with a large (but not overwhelming) amount of sausage, roasted peppers and onion, sesame, and high quality fresh mozzarella. Huge, empty cans of tomato sauce serve as pizza stands, which we found to be a charming touch. It's a rustic, cozy space with high ceilings, lots of wood planks -- very Vermont-like in feel. Service (from Treva) was attentive and courteous. As soon as we took our first bites, the Pardner bookmarked the place for a return visit. ”