Emilio's Ballato

Rigatoni alla Vodka

A creamy, blush-pink tomato-vodka sauce that clings to each tube of rigatoni — rich without being heavy, and one of the most consistently praised plates on the menu

Spaghetti Carbonara

A classic Roman-style carbonara with a silky egg-and-pecorino sauce and generous guanciale — simple, satisfying, and executed with restraint

Chicken Parmigiana

A thick, well-breaded cutlet blanketed in house tomato sauce and melted mozzarella — the kind of hearty, unapologetic Italian-American comfort food the restaurant was built on

Veal Parmigiana

The veal version of the house parm — thinner and more delicate than chicken, with the same generous sauce and cheese treatment

Linguine alle Vongole

Briny littleneck clams tossed with linguine in a white wine and garlic sauce — a reliable seafood option that showcases the kitchen's lighter touch

Meatballs

Dense, slow-simmered beef meatballs in a thick marinara — a crowd-pleasing starter that sets the tone for the meal

Tiramisu

A house-made tiramisu with a good balance of espresso-soaked ladyfingers and mascarpone cream — classic, not fussy, and a fitting end to the meal