There’s “always something new” and “off-the-charts delicious” at this “buzzy” Astoria Italian, where the servers reciting the “mile-long list of specials” are a “floor show” and chef-owner Rocco Sacramone “makes time to greet customers” too; borough boosters stack it against “anything Manhattan has to offer”; P.S. the next-door wine bar is “a must while waiting for your table.”
- Food 27 Décor 19 Service 25 Cost $56….Zagat 2011 (Z - Zagat recommended)
A top of the list Queens winner: incomparable food, impeccable service and timing and friendly, relaxed atmosphere.
- Queens Tribune
You’ll be hard-pressed to find an Italian eatery just off Ditmars that eclipses Trattoria L’incontro, a welcoming, upscale restaurant featuring slightly pricey but wonderful entrees for those who love the classics—and classics with a kick. Warm up with stuffed pasta dishes like Mezza Luna (half-moon ravioli filled with mascarpone, pesto, asparagus, brandy and walnuts) or grilled octopus. Save room for seafood and chops, Italian-ized with herbs, wine sauce, truffle oil, pine nuts or Grand Marnier.
- Metromix NY
When you reserve a table, bear in mind that this wood-beamed restaurant is a rare Queens spot where diners are known to dress for dinner. Service is appropriately suave, though the waiter’s absurdly long recitation of specials veers into Monty Python territory. Still, whatever he brings out is likely to be good. Salads, pizzas and pastas are nicely put together; zuppa di pesce and lamb shank are richly flavorful. The house-made hazelnut gelato makes a lovely nightcap.
- Time Out New York
The ravioli is one of the most delicious things we've tasted lately; full moons of pasta stuffed with ricotta and heaped with fresh basil, shaved pecorino, and crushed tomatoes laced with truffle oil. This outpost beyond the last stop on the N train has become a pilgrimage site for seekers after Abruzzi rustic cuisine. The ravioli is one of the most delicious things we've tasted lately; full moons of pasta stuffed with ricotta and heaped with fresh basil, shaved pecorino, and crushed tomatoes laced with truffle oil. This outpost beyond the last stop on the N train has become a pilgrimage site for seekers after Abruzzi rustic cuisine.
- Village Voice
The restaurant looks like an impersonal, assembly-line place. Yet L'incontro has all the warmth of a corner mom-and-pop — or more accurately, mom-and-son. The owner and chef, Rocco Sacramone, is aided by his mother, Tina Sacramone, who oversees the pasta-making operation. Pastas are excellent, particularly the fresh ones made by Mrs. Sacramone and, like the appetizers, enhanced by their simplicity. Even spaghetti and meatballs shine, thanks to a lively tomato sauce.
- New York Times - Travel Section
“Where Roman Emperors understood the importance of great entertainment and food for all, chef Rocco has created an empire of his own. Exceptional chef who does not take anything for granted.”
- Dish du Jour Magazine
“Uncomplicated presentation of impeccable ingredients is typical.”
- Eric Asimov, New York Times