Join Us As We Say


To Some Summer Favorites

It’s almost time to bid farewell to two beloved summer favorites, our Risotto Primavera and Burrata Caprese. Join us through Monday, October 23rd to savor the delightful flavors of these dishes one last time before they make way for our exciting new offerings on October 24th!

Make Your Reservation

Not ready to say goodbye? Our chef team has shared their recipes below, so you can create these dishes in your own kitchen – enjoying a taste of Pinstripes anytime, anywhere.

Burrata Caprese


  • 3-4 large heirloom tomatoes
  • 2 cups grape tomatoes, sliced in half
  • 1/8 cup basil, julienne
  • 2 Tbl Balsamic glaze
  • 3, 4 oz balls of burrata cheese (12 oz total)
  • 1 tsp kosher salt
  • ½ tsp black pepper


  • 1 Tbl roasted pistachios
  • 1 basil sprig
  1. Slice the heirloom tomatoes into ½’’ thick slices. Reserve the end scraps of the tomato
  2. Arrange the tomato slices around the perimeter of a large plate
  3. Cut up the end scraps from the tomatoes and place in a mixing bowl with the grape tomato halves, basil and balsamic glaze. Place in the center of the plate
  4. Cut each ball of burrata in half and gently lay them on top of the tomato slices, around the plate
  5. Sprinkle the pistachios around the plate and garnish with a sprig of basil
  6. Pair with your favorite pesto sauce
  7. Enjoy!
, Fall 23
, Fall 23

Risotto Primavera



  • 2 Tbl vegetable oil
  • 2 cups carnaroli rice
  • ¼ cup white wine
  • 6 cups chicken broth, hot
  • 4 Tbl unsalted butter
  • ¼ cup grated parmesan
  • 1 tsp kosher salt
  • ½ tsp black pepper


  • 1 lemon wheel
  • 2 Tbl roasted pistachios, chopped
  • 1 parsley sprig

Vegetable Mix

  • 2 cups brussels sprout leaves
  • 1 cup asparagus, cut into small pieces
  • 1 cup cauliflower, cut into small florets
  • 1 red bell pepper, julienne
  • ½ cup corn
  • ¼ cup kalamata olives, pitted & sliced
  • 1 Tbl extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  1. Preheat the oven to 400 degrees
  2. In a mixing bowl, toss together the vegetable mix, oil and seasoning. Lay the ingredients flat on a baking tray and cook in the oven for 15-20 minutes, until they develop a dark golden-brown color
  3. In a large sauté pan, add the oil and then the rice. Toast the rice slightly. Add the wine to the pan and allow it to reduce completely.
  4. Add 2 cups of the hot chicken broth into the pan. Allow the liquid to absorb into the rice and then add an additional 2 cups of broth. Repeat this step one more time until all of the broth is absorbed into the rice and it has a ‘rice pudding’ texture.
  5. Remove the pan from the heat and add in the butter, cheese and seasoning. Use a rubber spatula to fold in the ingredients until they are fully incorporated
  6. Plate the and serve alongside the vegetables
  7. Garnish with a lemon wedge, parsley sprig and roasted pistachios
  8. Pair with your favorite pesto sauce
  9. Enjoy!