Nyack’s DPNB Pasta & Provisions Will Make You Think You’ve Died and Gone to Italy

If you had any doubts that you can get amazing, upscale housemade fare in a fast-casual setting, the new DPNB Pasta & Provisions is here to shatter them.

Nestled on Nyack’s North Broadway in the former Nyack Gourmet space, the newly remodeled venue is going to be your go-to spot for impressive Italians eats churned out by uber-talented chef-owner Tony Scotto. He’s held stints inside several Manhattan restaurant kitchens including Del Posto, opened Ricci on behalf of Joe Bastianich in Milan, Italy and served as executive chef of James Beard winner Zakary Pelaccio’s buzzy Fish & Group in Hudson, NY.

His own venture serves as a fresh pasta palace, where he churns out housemade versions of everything from rigatoni to pumpkin-stuffed ravioli served with classic sauces like pork Bolognese and cacio e pepe, all part of his ever-changing blackboard menu.

Chef Scotto also goes beyond pasta with a variety other homey Italian dishes: A creamy Hudson Valley burrata paired with EVOO and crusty slices of Italian bread from NYC’s Sullivan’s Bakery and a rustic baked macaroni pie done with a zippy Calabrian tomato jam, for example.

Decor-wise, expect dark washed-wood floors, interesting art, and high-top tables and communal seating. You order at the counter and get your food delivered to the table so the experience is unfussy and casual but the service is still streamlined and solid, making it a great stop for a quick lunch or more leisurely dinner, especially after the place scores its liquor license.

You can even get Scotto’s uncooked fresh pastas by the pound to take with you so you can whip up perfectly fat paccheri, shell-shaped squid ink-infused gnochetti sardi and ridged ribbons of tripoline at home. We’re going to tell everyone we spent all day rolling, shaping and cutting before we present our beautiful bowls of carb-laden creations. Sure, no one will believe us, but that’s never stopped us before ...