Patchogue’s new Donatina Neapolitan Pizza Cafe opened two weeks ago with a limited menu, and the owners have a lot more in store — such as an array of pizza offerings inspired by different metro hub favorites.
The restaurant at 18 West Avenue, just south of West Main Street, is currently selling its Neapolitan pizzas from Thursday to Sunday (3 p.m. to 10 p.m. weekdays, 3 p.m. to 11 p.m. weekends) with expanded hours also happening in the near future.
“What we’re doing is different from everybody else,” said owner John Peragine, who also co-owns PeraBell Food Bar. “We’re going to bring New York City flavors, all ingredients are prepared in-house and imported from Italy.”
In addition to selling Neapolitan-style pizzas in the wood-burning oven, the full menu will include New York slices, Chicago pan pizzas, and Detroit-style pizzas, as well as pasta dishes and rotating specials.
“It is a very specialized cheese mixture,” Peragine said of the Detroit slice, a personal favorite of his. “It’s not on Long Island; it is booming in [New York City] and all over the country.”
Detroit pizza is a rectangular slice with a thick crust and toppings, with the sauce on top of the toppings and cheese.
“Once you try it, you’re never going to want a Sicilian slice again,” said Peragine, who has traveled internationally this past year to taste different styles of pizza.
In the 2,400-square-foot space, Peragine envisions his restaurant as a family place.
There is also an outdoor seating area.
“It’s quality in a casual setting,” said Peragine, who will also be selling imported and domestic wines and beers.
Since its soft opening, the new pizza cafe already has some regulars, says Peragine.
“The last two weeks, the feedback has been tremendous,” he said. “Some people have been here two, three times a week.”
Now, and from each week on, Donatina will be adding more hours and days until the restaurant is open seven days a week. The hope is to be fully open by the end of November.
“This is lifetime passion of mine and I am anxious to open full time,” said Peragine.
Donatina will also be open until about 2 – 3 a.m. on weekend nights.
Top: Donatina’s wood-burning pizza oven. (Credit: Nicholas Esposito)