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Confetti Ristorante & Vinoteca

Italian, Pizza, European, Wine Bar
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200 Ash St, Piermont, NY 10968-1000
+1 845-365-1911
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Today
12:00 pm - 10:00 pm
Open now
See all hours
Hours:
Sun 12:00 pm - 8:00 pm
Mon - Thu 12:00 pm - 10:00 pm
Fri - Sat 12:00 pm - 11:00 pm
Dining options: Dinner, Late Night, Lunch, Outdoor Seating, Private Dining, Reservations, Seating, Waitstaff
Good for: Scenic view
Description: From Hell's Kitchen To Piermont Arturo Lepore, the chef and owner of...
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.
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TripAdvisor Reviewer Highlights

Read all 105 reviews
Visitor rating
  • 32
    Excellent
  • 41
    Very good
  • 17
    Average
  • 7
    Poor
  • 8
    Terrible
Rating summary
  • Food
    4 of 5 stars
    Service
    4 of 5 stars
  • Value
    3.5 of 5 stars
    Atmosphere
    4.5 of 5 stars
Very comfortable bar

The wine, beer and cocktail selections were outstanding & well priced. The design & ambiance of bar area were just what we were looking for after checking out other bars in town.Will return

4 of 5 starsReviewed October 31, 2015
Anthom515
,
New Jersey
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105 Reviews from our TripAdvisor Community

Traveler rating
Traveler type
Time of year
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  • More
Monroe, New York
Level Contributor
12 reviews
9 restaurant reviews
common_n_restaurant_reviews_1bd8 5 helpful votes
5 of 5 stars Reviewed November 9, 2015

Had a great special luncheon with 9 cousins. Great setting, good service. Everyone left happy & raving about their lunch. Usually very hard to please 9 people!

Helpful?
Thank Higgee21
New Jersey
Level Contributor
14 reviews
10 restaurant reviews
common_n_restaurant_reviews_1bd8 3 helpful votes
4 of 5 stars Reviewed October 31, 2015

The wine, beer and cocktail selections were outstanding & well priced. The design & ambiance of bar area were just what we were looking for after checking out other bars in town.Will return

Helpful?
Thank Anthom515
White Plains, New York
Level Contributor
88 reviews
72 restaurant reviews
common_n_restaurant_reviews_1bd8 26 helpful votes
3 of 5 stars Reviewed October 21, 2015 via mobile

We were there on a Saturday nite and our reservation was honored We shared antipasto which was very average.I had linguine and white clam sauce.it was just okay as was my wife's lobster ravioli Every thing was not memorable just okay The server was friendly and efficient

Helpful?
Thank Bobwake3
Fair Lawn, New Jersey
Level Contributor
214 reviews
96 restaurant reviews
common_n_restaurant_reviews_1bd8 153 helpful votes
4 of 5 stars Reviewed October 19, 2015 via mobile

We had just finished a brisk walk out to the jetty and wanted to have dinner before heading back home. We chose Confetti, our first time visiting this restaurant which pleasantly surprised us. The host promptly seated us at a white linen covered table with a friendly welcome. The decor is simple but big windows and wall hung mirrors allow... More 

Helpful?
Thank George710
Haworth, New Jersey
Level Contributor
217 reviews
141 restaurant reviews
common_n_restaurant_reviews_1bd8 53 helpful votes
3 of 5 stars Reviewed October 17, 2015

The ambiance and décor is pleasing. The noise level acceptable. The service was good. The food was ok but not memorable. A bit on the pricey side but not overly so. Plan to spend 90-100 for dinner for two plus tip. Ok, but we won't rush back.

Helpful?
Thank SAILSOC381
New Jersey
Level Contributor
138 reviews
109 restaurant reviews
common_n_restaurant_reviews_1bd8 56 helpful votes
4 of 5 stars Reviewed September 17, 2015 via mobile

We ate dinner here on the Sunday of Labor Day weekend. It was open later than their usual Sunday hours. The hostess was very nice and took my number so she could call me when the table was available. We waited 20-30 minutes for an outside table. We sat at the bar for 1 drink each. The selection of cocktails... More 

Helpful?
Thank mm137
new jersey
Level Contributor
160 reviews
98 restaurant reviews
common_n_restaurant_reviews_1bd8 202 helpful votes
4 of 5 stars Reviewed September 14, 2015

We have eaten here many times and always enjoy our meal. Don['t hesitate to visit this very nice restaurant and bar.

Helpful?
Thank janie51
New York City, New York
Level Contributor
223 reviews
97 restaurant reviews
common_n_restaurant_reviews_1bd8 147 helpful votes
3 of 5 stars Reviewed August 29, 2015 via mobile

We were a little disappointed in the food here. Most of the items on the menu seemed to be fried and did not have light, modern flavors. More old fashioned and classic . The service was very prompt and professional. The ambience is lovely. Great wine list. There is outdoor seating looking out on the Hudson.

Helpful?
Thank seanworc
Mohegan Lake, New York
Level Contributor
112 reviews
105 restaurant reviews
common_n_restaurant_reviews_1bd8 43 helpful votes
5 of 5 stars Reviewed August 24, 2015

We came to Piermont for a mid day getaway at Confetti. Their Al Fresco seating is very inviting and the service is outstanding. Seafood salad with Calamari, Shrimp, Scungilli and Lobster was incredible and as fresh as could ever be. Seafood Ravioli in a Shrimp Ragu was better than most Lobster Ravioli in other restaurants. Pan seared Scallops served with... More 

Helpful?
Thank Arnie S
Level Contributor
10 reviews
9 restaurant reviews
common_n_restaurant_reviews_1bd8 3 helpful votes
4 of 5 stars Reviewed August 24, 2015

Pleasant atmosphere, average-good food. Drinks a bit expensive. A good family/friends place especially in summertime when they have a tent installed outside. parking place.

Helpful?
Thank Wanda Roman C

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Restaurant Details

Location and Contact Information

  • Address: 200 Ash St, Piermont, NY 10968-1000
  • Location: United States  >  New York (NY)  >  Piermont
  • Phone Number: +1 845-365-1911

Price and Cuisine

  • Cuisine: Italian, Pizza, European, Wine Bar

Restaurant Characteristics

  • Good for: Scenic view

Description

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.
Open Hours
Sunday
12:00 pm - 8:00 pm
Monday
12:00 pm - 10:00 pm
Tuesday
12:00 pm - 10:00 pm
Wednesday
12:00 pm - 10:00 pm
Thursday
12:00 pm - 10:00 pm
Friday
12:00 pm - 11:00 pm
Saturday
12:00 pm - 11:00 pm

Questions & Answers

Questions? Get answers from Confetti Ristorante & Vinoteca staff and past visitors.
Posting guidelines
Typical questions asked:
  • Do you have gluten-free options?
  • Is there a dress code?
  • Do you allow dogs on the outdoor patio?