Braving the cold for Burrata

I can’t say the weather was ideal for dining out, but I can say that Burrata Wood Fired Pizza made it all worthwhile.

On Friday night, two of my girlfriends and I braved the frigid temperatures to visit the cozy Italian restaurant in Eastchester. The thought of friendly conversation in a warm environment was certainly enticing, especially after being cooped up during the snowstorm.

But we also agreed that we were craving delicious cheese, scrumptious personal pizzas and delectable appetizers. And boy, did we have our fill.

For the hors d’oeuvres, we split the Arancini alla Piemontese, a tasty serving of four white truffle and mushroom risotto balls that were coated with breadcrumbs and deep-fried. And, in honor of the restaurant’s namesake, we also shared the Burrata salad, which boasted creamy Burrata (fresh Italian buffalo cheese made with mozzarella and cream), wood-roasted sweet peppers, red onions and fresh parsley. The hearty rice balls and the sweet flavors of the salad contrasted in a most satisfying way.

Though we polished this off, we were still ready for the main course. Burrata is known throughout Westchester County for its wood-fired personal pizzas, so we certainly wanted to sample its selection. We chose the Prosciutto, topped with smoked Mozzarella, balsamic red onions, arugula and Pecorino cheese; the Goat Cheese, topped with walnuts, balsamic red onions, baby arugula and truffle honey; and the Margherita, a classic topped with fresh tomato, Mozzarella, basil and extra virgin olive oil.

The flavors produced by the wood-fired oven were incomparable, the pies oozing freshness. And though only a few ingredients were used for each dish, each component made a distinct impression. (For the next visit, I already have my sights set on the Burrata pizza, topped with wild mushrooms, garlic, chili flakes, Parmesan cheese, basil and porcini oil).

We don’t usually order dessert, but we still had room enough to complete the three-course meal. And once we saw that zeppoles were on the menu, there was no turning back. The five mini ricotta doughnuts, which were served atop a vanilla custard sauce, were moist, sweet and decadent – and definitely worth the extra calories. My only regret was not also ordering the Nutella pizza, which is classic pizza dough topped with Nutella, fresh strawberries and powdered sugar. (But we’ll also save that for next time).

Burrata Wood Fired Pizza is at 424 White Plains Road in Eastchester.

For more, visit burratapizza.com or call 914-337-3700.

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