The new restaurant brings the same Tuscan-themed charm
BY MARIE ELENA MARTINEZ
When The Farm Italy debuted in Huntington in 2023, it was one of the biggest openings of the year, transforming a Huntington Village steakhouse into a sprawling Tuscan fantasy. On Saturday, it welcomed a sibling as The Farm Italy opened in Westbury.
Similar to the Huntington original, the design mimics a sweeping Italian countryside estate, transporting guests as they enter the stunning space. Featur- ing two large dining rooms and a swank bar dotted with skylights, multitiered chandeliers, and chartreuse colored corner banquettes, the restaurant is bathed in natural light highlighting its earthy fabric – buttery wood floors, white stone walls, black leather chairs, muted ceramic tableware. Not to be missed: the serene, covered outdoor terrace, complete with fire pit, that adds 70 seats to the 150 inside. Located at 725 Merrick Ave., this Farm is part of
a collaboration with luxury devel- oper Beechwood Homes, situated just yards away from The Selby, an upscale apartment community an- chored by another of founder John Tunney’s restaurants, The Shed.
Chef Roberto Baez replicates the same seasonal menu featured in Huntington here, with starters like tagliolini ($23), a creamy, cheesy pasta dish made with pecorino, eggs and coppa. There’s a shareable an- tipasto platter ($32), mussels ($21), yellowfin tuna crudo ($27), and roasted artichoke ($18) with herbs in bagna cauda aioli, anchovy-rich and full of umami. Classics including calamari ($24), baked clams ($16), burrata on crostini ($19) round out the starters.
In the pasta category, don’t miss the signature cacio e pepe ($26), which can be found on most ta- bles, but also pappardelle Bolog- nese ($32), and more seasonal offerings like spaghetti with lob- ster in a creamy, fra diavolo sauce, and ribbonlike malfadine with jumbo lump crab, gremolata butter, breadcrumb and Fresno chile ($33). For entrees, requisite chicken, veal ($49) and eggplant Parms sit alongside branzino fillets ($41), NY strip ($72), a grilled pork chop with romesco, fingerling potatoes and watercress ($46), and a braised lamb shank with a black currant demi-glace ($40). The Farm Italy’s beverages include craft cocktails like the lemony honey bourbon ($17), wine and mocktails.
“This is more than just an open- ing, it’s an evolution of our vision,” Tunney said in a statement. While The Farm Italy was originally going to be a one-off concept, according to Tunney, the construction of The Shed next door inspired the restaura- teur. “I liked that whole corridor,” he told Newsday when announcing the expansion. “It’s getting redeveloped, it’s close to – but out of the chaos of Roosevelt Field. It faces Eisen- hower Park, which gives it this nice open feeling. And there’s great park- ing.”
In addition to its flagship in Hunt- ington, earlier this year, Tunney opened an outpost of The Farm Italy within Connecticut’s Mohegan Sun resort.
The new Westbury location is serving dinner for now, with lunch reservations to follow in the coming weeks.
The Farm Italy, 725 Merrick Ave., Westbury, 516-862-1212, thefarmItaly.com. Open 4 p.m. to 10 p.m. Tuesday through Thursday, 4 p.m. to 11 p.m. Friday-Saturday and 4 p.m. to 9 p.m. Sunday.
The Westbury location of The Farm Italy is designed in a similar sweeping Italian countryside estate style.