Photo Credit: Ken Goodman

Photo Credit: Ken Goodman

 

WED & THUR 11AM - 8PM (Lunch 12-3PM, Dinner 5-8PM)

FRI 11AM - 9PM (Lunch 12-3PM, Dinner 5-9PM)

SAT 11AM-9PM (Kitchen 12-9PM)

SUN 11AM - 6PM (Kitchen 12-6PM)

 

WHat is dpnb?

DPNB Pasta & Provisions is your local pasta shop situated in downtown Nyack, New York brought to you by husband and wife, Tony and Louiedell Scotto. We offer house made fresh pastas, prepared foods, choice imported products, and provisions sourced from the Hudson Valley and purveyors we trust.

Our Pasta

Pasta is a staple in most kitchens. Made in house daily, our fresh pasta is crafted with you in mind.

Whether you’re taking it to go for you and your loved ones, or stopping in to grab a quick bite, our pasta is meant to be enjoyed with the same heart-warming hospitality that you would receive if you were sitting at the table in our own home.

We have a variety of hand cut, freshly extruded, or filled pastas which can be purchased by the pound. Your dinner or special meal can be ready in just a few minutes and will feature a delicious dish that took (us) hours to make.

We also offer a rotating selection of pasta dishes, featuring traditional and/or seasonal ingredients, cooked to order. Savor a bowl of pasta in one of our 14 seats or have it to go.


 
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The Chef - Tony Scotto

Tony was raised in South Nyack and attended the Nyack Public Schools where he met his highschool sweetheart and future wife, Louiedell. He began his culinary career as a line cook at The Hudson House of Nyack while attending the Institute of Culinary Education in NYC.

After graduating, he went on to work at Lupa Osteria Romana (NYC) becoming lead pasta cook under his chef and mentor, Mark Ladner (James Beard Award Winner - Best Chef NYC 2015). Tony then took a position at Del Posto (NYC), again under chef Ladner. In 2010, Del Posto received a 4-Stars from The New York Times, at which time, Tony was responsible for the entire pasta department. A year later, he was promoted to chef de cuisine. During his tenure, Del Posto and its staff received 1 Michelin Star and a James Beard Award for Best Service 2013, among other accolades.

Since his time at Del Posto, Tony has worked for the Altamarea Group for chef Michael White at Campagna at The Bedford Post Inn (Bedford, NY), opened Ricci (Milan, Italy) for restaurateur Joe Bastianich, consulted for the opening of Piacci Pasta Bar (Mount Kisco, NY), and most recently served as the executive chef for the Fish & Game Group (Hudson, NY) for Zakary Pelaccio (James Beard Award Winner - Best Chef Northeast 2016).

 
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The Boss - Louiedell Gargantiel Scotto

Born in the Philippines, but raised in Valley Cottage, Louiedell is no stranger to hospitality. A common greeting in any Filipino household is a warm welcome, immediately followed by, “Did you eat?” She values family, community, and creativity which she attributes to having been raised in a cultivating and diverse area.

Her innate tendency to care for others made a career in nursing a natural fit and worked for years at a nursing facility in the Lower East Side. For Louiedell, there have always been similarities between nursing and the hospitality industry such as attention to detail, quality and consistency, teamwork and collaboration, and most importantly, trust and responsibility to guests.