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Confetti Ristorante & Vinoteca

30
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Ratings and reviews

Certificate of Excellence2014 Winner
RATINGS
Food
Service
Value
Atmosphere

Location and contact

Menu

Gamberi Con Polenta
Soft Polenta w/ shirmp
Carciofi alla Guidea
Flash fried Roman/Jewish style artichokes
Bruschetta alla Confetti
Crostini topped with tomatoes & onions
Olive Ascolane
Olives stuffed with beef and pork
About
From Hell's Kitchen To Piermont Arturo Lepore, the chef and owner of Piermont's Confetti, is committed to cooking dishes "the same way they are cooked in Italy." By Jerry Eimbinder | Email the author | September 28, 2010 Piermont's Confetti has a story that begins in a troubled metropolitan neighborhood. Confetti chef and owner Arturo Lepore grew up in Manhattan's Hell's Kitchen, an area in midtown known for its tenement housing and turbulent role in the history of New York City. In 1959, Lepore's father and uncle opened a pizzeria in Hell's Kitchen called Mimi's-Lepore, just 12-years-old at the time, was in the kitchen grating cheese on opening day. But he was a fast learner: a few years later he was hired as a prep cook by Giodano's, a neighborhood Italian restaurant. From there on out he continued to climb the culinary ladder: at 19 he joined Lapace-an upscale Italian restaurant-as a pasta chef, training under respected restaurateur and chef Tony May. In his early 20s, Lepore went to work as sous chef at a resplendent restaurant called The Opera in Englewood Cliffs, New Jersey, where he learned to cook international dishes like pheasant and quail. Next, Lepore joined La Pitite Auberge, a classic French restaurant in Cresskill, New Jersey, and worked for chef Jean Breque who was formerly the executive chef at New York City's Maxwell's Plum. (Maxwell's Plum was a famous First-Avenue restaurant that mixed food and flamboyance in the mid-1960s and won a four-star rating from The New York Times.) In 1980, Lepore and his twin brother Steve opened a 70-seat restaurant in Norwood, New Jersey called Confetti. Five years later, when they needed larger space, they upgraded to a 275-seat restaurant called Parmigiano in Old Tappan, New Jersey, often preparing 500 or more meals a night. After Parmigiano, it seemed like the end of restaurant ventures; Lepore's brother retired 2007, and Arthur one year later. But when he strolled past Pasta Amore in Piermont this year, the owner called out to Lepore in jest. "Arturo, buy my place," the owner joked. "Get back in the business." Lepore laughed, but shortly afterwards he realized his sons, Joseph and Sam, were serious about pursuing careers as restaurateurs. So he decided to come out of retirement and bought Pasta Amore from its owner. A major redesign was undertaken by architect Martin Santini. From the start, Lepore decided that Confetti would offer authentic Italian dishes and cook meals "the same way they are cooked in Italy." New menu in preparation (and some suggestions from the chef) This October, Lepore will introduce a new fall/winter menu. The menu is still in the planning stages, Lepore said, so the following preview may be subject to change. At this point, it looks like veal chop-an old-time Confetti favorite-will go on the menu. Another addition is a pasta dish with duck ragu sauce (the homemade noodle has yet to be determined, Lepore said). The lasagna will undergo a change, too, but exactly how this will be accomplished hasn't been decided yet either; a pasta with almonds now on the menu will be dropped. Branzino (sea bass) is one of Confetti's most popular main courses, and it remains on the menu. It can be ordered whole or filleted, but Lepore recommends choosing the whole-fish option. Spada(swordfish) will be replaced by striped bass and/or halibut. Lamb osso bucco will bow in on the new menu but Tagliata, a sirloin steak, gives way to filet mignon in red wine sauce. Vitello Saltimbocca (sauteed veal with prosciuttto di parma and sage in a marsala sauce over spinach) stays on the menu. Rabbit will be offered on occasion as a special. Other game will also appear from time to time as specials, including venison, pheasant and possibly quail. New to the appetizer list will be a Venetian version of sardines and Cipollini onions and also cannelloni and shrimp with onions. Boar salami will become an antipasti choice. One dish that is certainly sticking around is Lepore's favorite, Chicken Country Style-a combination of chicken, sausage, peppers, potatoes and onions in a sweet and sour sauce. "It has layers and layers of flavor," he said. Much of the food at Confetti is homemade including the bread, pasta and desserts, Lepore added. Confetti buys its flour from suppliers in Italy. Some of Lepore's inspiration has come from trips to Italy-he recently visited a wine show in Verona and attended a food show in Palma looking for cheeses, condiments and meats. Confetti is located at 200 Ash Street in Piermont. It opens for lunch seven days a week at noon, and remains open until 10 p.M. During the week, 11 p.M. On Friday and Saturday and 9 p.M. On Sunday.
Special Diets
Vegetarian Friendly, Gluten Free Options
Meals
Lunch, Dinner, After-hours
CUISINES
Italian
FEATURES
Reservations, Outdoor Seating, Private Dining, Seating, Waitstaff, Parking Available, Highchairs Available, Serves Alcohol, Full Bar, Takeout
Reviews (165)
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1 - 10 of 160 reviews
Reviewed 3 days ago via mobile

Met with few clients for a dinner. Great food and excellent service. Perfect place for business dinner.

Date of visit: December 2018
Thank Worldofood
Reviewed October 29, 2018 via mobile

We stopped for Sunday Brunch and although our friends who live in Piermont and have been to this restaurant many times, this was our first experience! It was a treat! The interior is beautifully decorated in a European style with lots of wood,a beautiful bar...More

Date of visit: October 2018
Thank Newyorkbarbara64
Reviewed October 27, 2018

Had dinner here last week. The menu was amazing. great selection of appetizers. Offered Salads, Pasta dishes, Pizza, Main courses. They also have great specials. Service was outstanding. It is not a "fancy" restaurant but rather a very family friendly comfortable place to come and...More

Date of visit: October 2018
Thank Schemo8
Reviewed September 19, 2018 via mobile

Friends rave about this place. It is very pretty and very expensive for just ok food. This is our 3 rd time and I have the same opinion. Service is fine. Food mediocre. Skip it and save your money.

Date of visit: September 2018
Thank Maureen C
Reviewed September 4, 2018 via mobile

Anther holiday weekend end of summer ..and our trip to Piermont with the dog 🐶,, to our favorite place .. a glass of Tuscany red wine 🍷 kick off your shoes 👠 and say ahhhhhhh. We shared a stuff artichoke we always have it tasty...More

Date of visit: September 2018
Thank Morganna
Reviewed August 27, 2018

We were meeting a group of friends for dinner and one of them suggested Confetti's, and I'm glad they did. This is a beautiful place, with indoor seating, and outdoor sidewalk seating. The food and service was first class. I know we'll be going back...More

Date of visit: July 2018
Thank dearanij
Reviewed July 28, 2018 via mobile

Nice views of the Hudson and cliffs and tappanzee bridge from outside tables. good service tasty food salad was fresh and pre meal snack of bread and olive oil was good😍

Date of visit: July 2018
Thank weimkitty
Reviewed July 5, 2018 via mobile

First off , prices at the bar for drinks were different then at the table for the same exact drinks. Busy day I know they want to turn the tables , didn't even get our meals when they asked if we want to see a...More

Date of visit: July 2018
Thank jimnap262
Reviewed June 22, 2018

As we walked the short distance from the free parking lot to the restaurant, we observed customers eating outside as the weather was nice, and the view was scenic and clear. We were offered to eat outside but chose inside near a window with a...More

Date of visit: June 2018
Thank Mikecarstop
Reviewed June 13, 2018

My wife and I enjoyed a delicious dinner at Confetti on a weekday evening. Service was top notch. The Carpaccio di Manzo appetizer was the best I've ever had. My wife thoroughly enjoyed the Polpettine di Risotto as a starter. My handmade tagliatelle in duck...More

Date of visit: June 2018
Thank mikefromNJ
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Questions & Answers
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Laurette C
July 7, 2016|
AnswerShow all 3 answers
Response from DBC105 | Reviewed this property |
They are able to accommodate large parties I believe up to 50 people in their private party room. I'm sure you can also have multiple tables in their regular dining room as well. It very pretty, awesome bar area and... More
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