Augustine’s Salumeria e Pasta Joint — Restaurant in Town of Mamaroneck

I started with really delicious Salumeria. The prosciutto, soppresata, and pecorino cheese served with cacio e pepe zeppolas was phenomenal. The meats and cheeses were authentic Italian thoroughfare. It reminded me of eating at my Calabrian grandfather’s home in East Harlem, when it was a vibrant Italian community. The pleasant surprise was the zeppolas. My grandmother made the best zeppolas I’ve ever had. However, they were always a dessert. They were always dusted with powdered sugar. This was new savory twist to this Italian fried dough treat. The zeppolas had melted pecorino cheese inside and they were dusted with grated cheese instead of powdered sugar. They fried dough was light, fluffy, and fried to perfection, not greasy in the least. Growing up in an Italian American family it is no wonder I love pasta and tomato sauce. I’m very particular about it, as well. This night I was “jonesing” for pasta. When I looked at the menu I saw a pasta dish I had never heard of, but the description sounded good, so I ordered the Mafalda. The menu described it as fresh pasta in a red tomato sauce made with Black Angus beef and and a dollop of whipped ricotta cheese. It sounded hearty enough to me. When I tasted it I was amazed. My dad’s cousin Salvatore “Wabs” Medici was the chef at East Harlem’s most famous Italian restaurant Rao’s when it 1st made it’s reputation as the best home cooked southern Italian food in NYC. Cousin Wabs’ tomato sauce was the stuff of legend. The sauce that I was served at Augustine’s that night was the best sauce I’ve ever eaten anywhere. Sorry Cuz, may you rest in peace! The fresh pasta was cooked to absolute perfection and the beef chunks in the sauce was hearty and delicious. The whipped ricotta dollop in the center of the dish was the perfect finishing touch. I didn’t want this dish to end. I couldn’t stop raving about it as I was shoving it into my mouth. I was completely flawed. The chef puts out a seasonal menu with mostly local product. This assures the freshness of the ingredients, which has an extremely positive effect on the flavor of the dishes. I can’t wait to see what’s on hand for spring. Oh I almost for got dessert. I had the connoli. I was served 3 healthy sized pastries, definitely not the minis. The filling was a fairly light ricotta and sugar mixture, I may have detected a hint of vanilla. There were dark chocolate chips mixed in, too. The surprise was the shell. It was another twist on a theme. The shells were fried pizzelles that were formed into connoli shells. It was a tasty change of pace. Augustine’s Salumeria e Pasta Joint’s staff is very knowledgeable about the items on the menu and very friendly, too. The atmosphere is very casual. I felt very comfortable there. Don’t miss this place. It’s one of the best Italian Restaurants in...

Had an amazing dinner at Augustine's. Everything on the menu sounds amazing, my wife and I struggled deciding on what to eat.

Started with the meat and cheese plate, picked 3 meats and 3 cheeses. There was only 3 cheeses to pick from, I think there should be a larger selection. Regardless all cheeses and meats were delicious. The zeppoli that came with the plate were amazeballs.

For dinner we got 2 pasta dishes. The special pasta was goat cheese stuffed pouches with beets. Other choice was the Mafalda. All made in house and delicious. Mafalda pasta could have been a little thicker to stand up to the chunky meat sauce but I'm grasping at straws to find a critique.

Dont usually order dessert but this time we ended with the special bread pudding, we got the last one of the night. Worth all the unnecessary calories.

Our server, maybe his name was Michael, was spot on. Was knowledgeable about the menu and the wines. Very personable and was witty with his responses to my sometimes annoying questions. All the support staff made sure our waters were filled and dirty plates were taken away from the table in almost a superhero type speed.

The atmosphere is the only thing that makes this restaurant not for everyone. We sat in the front dining room and the tables are very close to one another. By the time our dinner was over we had small conversations with the tables on either side of us. If you enjoy this, great. Don't have super private conversations here.

All and all, 5 out of 5 stars. Going back for sure and trying some of the other delicious items we were...

Chef Marc takes a fresh farm to table style approach and elevates it by every measure. Upon walking in, I immediately was complimented by the beautiful atmosphere of the restaurant, which imparts a private dining experience, in the back of the restaurant there is a beautiful dining room that features artwork from local artists- a truly unique dining experience. Now, if you are lucky enough, you will notice a massive LongHorn Skull seated in front of a beautiful portrait, centering the room atop a wine fridge…. the portrait pays homage to Chef Marc’s rich culinary background, featuring his family who paved the way for Chef’s love of cuisine, and the Longhorn itself is a representation of the Heritage meat Chef uses in his dishes. The LongHorn burger is absolutely to die for, a beautiful melody of what a burger should be. Chef’s utilization of the Longhorn from the Burger to the bone marrow, I couldn’t get enough. He also uses in season fruits and vegetables, sourced from Localities, and it is by far the greatest cuisine I’ve had in westchester let alone Mamaroneck.

Try: -Longhorn Burger -Bone Marrow -Smothered Fries -Caviar -Mortadella Benedetto -Everything else.

So happy to have been able to experience this. Will be back as soon...