Fortina Rye Brook presents a considered take on Italian wood-fired fare in a setting centered on a spacious bar and an open dining room. The kitchen moves from classic pies – Margherita and the Famous Ray’s – to richer compositions such as the burrata and black truffle, alongside antipasti like whipped ricotta with truffle‑lavender honey, burrata toast and arancini. Pastas include wood‑fired baked ziti, lemon bucatini and a Sunday rigatoni 'gravy' with meatball and sausage. A measured cocktail program, with choices such as Aperol Spritz and Paper Plane, complements the menu for composed, convivial dining.