The Long Island, New York Italian Restaurant Where One Family Has Cooked Since 1955

Three brothers from Naples split the work right down the middle. One made the pizza, one cooked, and one ran the tables.

That was 1955, and the family never handed over the keys. A son of one founder still runs the place today, alongside his wife, his sister, and a whole crew of grandkids.

The menu reads like a Sunday dinner wish list. Baked ziti, stuffed shells, lobster ravioli, and garlic bread built on a family secret. I’d probably start with the meatballs from Grandma’s old-world recipe.

Hockey fans in New York already know the rallying cry tied to this spot. So how does a red-sauce kitchen become part of a team’s victory ritual?

Three Brothers From Naples Started Something That Never Stopped

Al, Phil, and Frank divided the work among cooking, making pizzas, and serving customers when they opened Borrelli’s in 1955.

Those three brothers from Naples opened Borrelli’s Restaurant Cafe & Pizzeria in the fall of 1955.

It’s a neat division of labor, and honestly a smart one. Nobody had to argue over who stirred the sauce.

Plenty of restaurants change hands a few times over the decades. Borrelli’s never did, staying family-owned and family-run since day one.

That kind of streak is rare anywhere, and especially rare on a busy New York commercial road. Seventy years is a long time to keep the ovens warm.

The early years moved fast, too. By 1962, the restaurant had grown to 7,000 square feet with seating for 180 guests.

The kitchen alone covered 3,000 square feet. That tells you the brothers took feeding people seriously from the start.

I appreciate that the story starts with a simple job split between siblings. It feels like something you could picture at any family table.

Every plate here still traces back to those three roles. Someone makes the pie, someone cooks the dinner, and someone makes sure you feel welcome.

The Next Generations Still Run The Show

Frank Borrelli Jr. is the son of founder Frank Sr., and he co-owns the place today. He doesn’t do it alone, either.

His wife Beth and his sister Angela are part of the operation. Their children and Angela’s three sons round out the family roster.

That’s a lot of Borrellis under one roof. Family reunions probably feel like a regular Tuesday shift.

There’s real comfort in knowing the name on the sign matches the people inside. It means decisions come from folks who grew up with these recipes.

The family has also built a reputation for giving back. For about 20 years, they’ve served meals to families in need at Christmas, with help from volunteers.

Borrelli’s also partners with The INN of Long Island to provide meals for people in the community. Kiwanis events and local fundraisers have landed here too.

None of that shows up on a menu. Still, it says a lot about why the restaurant matters to East Meadow.

A place that feeds its neighbors when it counts earns a different kind of loyalty. You can taste the history, but you can also feel the roots.

Yes, The Islanders Chant Is Real

“We’re going to Borrelli’s!” Islanders fans hear that line after a win, and it’s become a full-blown tradition.

Frank Borrelli Jr. and his son Frankie live-stream after Islanders victories using that catchphrase. It’s part pep rally, part dinner invitation.

The hockey connection goes way back. Nassau Coliseum opened across from the restaurant in 1972, and business got a big boost.

Suddenly, a neighborhood Italian spot became a pregame and postgame home base. Fans had a place to celebrate, or sulk, over a plate of pasta.

The restaurant leans into its sports-friendly atmosphere, and the dining room makes a natural gathering point when a game is on.

Not many restaurants become part of a team’s identity. Fewer still get their own victory chant.

Even if you don’t follow hockey, the energy is fun to know about. It shows how deeply this place is woven into Long Island life.

Wear the blue and orange if you want. Nobody will mind, and you might fit right in after a big win.

The Pizza Oven Was Job One Since Day One

Remember the brothers who built Borrelli’s around Italian cooking and pizza? His job title still matters, because Borrelli’s Famous Pizza sits right at the heart of the menu.

The specialty list gets creative fast. Options include Margherita, Buffalo Chicken, Shrimp, Vegetarian, and an Insalata pie.

Then come the bolder picks. Broccoli Rabe and Sausage brings that classic bitter-and-savory combo.

Fried Eggplant and Ricotta sounds like an eggplant parm that decided to become a pizza. I can’t imagine skipping that one.

The Baked Clam Pizza might be the most Long Island choice of all. It takes a beloved appetizer and puts it on a crust.

Craving pizza far from New York? Borrelli’s pies have been sold frozen and shipped through Goldbelly, so fans across the country can get a taste.

There’s also a mobile pizza kitchen for events. It turns out authentic wood-fired pizza wherever the party happens to be.

So the pizza legacy travels well beyond the dining room. Al would probably be proud.

Red Sauce Classics That Feel Like Sunday Dinner

Lasagna, baked manicotti, baked ziti, and stuffed shells all sit on the same menu. That lineup reads like a grandmother’s greatest hits.

Chicken parmigiana is a favorite here, along with meatball parm. Veal and plenty of chicken entrees fill out the classics.

The Homemade Mini Meatballs come from Grandma’s old-world recipe. They simmer in Borrelli’s famous tomato sauce.

And the garlic bread? Borrelli’s calls it a family secret, which feels right for a place this old.

For something richer, Rigatoni Norcina pairs sweet Italian sausage with a pink cream sauce. It’s cozy food with a little extra swagger.

Lunch fans get a perk too. Borrelli’s has an extensive lunch specials menu, handy for a midday pasta fix.

The salad deserves a mention. The Famous Chef’s Mixed Salad loads up iceberg, olives, beets, roasted peppers, salami, and provolone with house dressing.

Honestly, that’s half an antipasto platter hiding in a salad bowl. Ordering light here takes serious willpower.

Seafood Lovers Get Plenty To Chew On

Lobster ravioli topped with chopped shrimp and a creamy tomato sauce. That single sentence might decide your order right there.

The ravioli are filled with lobster meat and cheese. Then the shrimp and creamy sauce pile on more luxury.

Starters lean coastal too, which makes sense on Long Island. Fried calamari and baked clams both appear on the menu.

Mussels Posillipo brings that classic Neapolitan-style seafood touch. Given the founders came from Naples, it feels like a fitting nod.

Linguine with clam sauce comes in red or white. That means you get to pick a side in a very old pasta debate.

Shrimp dishes show up across the menu as well, including shrimp parm. Seafood fans won’t feel like an afterthought here.

My move would be baked clams to start, then the lobster ravioli. Sharing is optional, but probably polite.

Pair a seafood plate with a slice of that garlic bread. Dipping it in leftover sauce is basically a requirement.

Brick Walls, Old-World Murals, And A Party Room For 100

Old-world murals cover the brick-walled dining space. It looks the part of a classic trattoria without trying too hard.

Borrelli’s has long been called a family place, the kind that feels like home. That reputation fits a business run by the same family since 1955.

Planning a big gathering? The private party room holds up to 100 people.

Weddings, showers, retirement parties, and business events all work here. That’s a lot of celebrating with a lot of pasta nearby.

Catering goes both ways, too. Borrelli’s handles on-premise and off-premise events of all sizes.

The calendar adds some fun beyond dinner. Live music shows up, and the restaurant has even hosted psychic nights.

Outdoor dining is part of the setup as well. Eating on the patio adds a nice option during warmer New York months.

Gift certificates are available for anyone stumped on a present. Few gifts beat a night of chicken parm and garlic bread.

A Lifeline With A Famous Name Attached

During a tough stretch for restaurants, Borrelli’s became the very first recipient of a well-known national relief fund. That support helped keep the business afloat during a rough stretch.

It’s a striking chapter for a restaurant that had already lasted more than six decades. Even long runs need a little help sometimes.

Think about everything that would have vanished. Grandma’s meatball recipe, the garlic bread secret, and the Islanders victory ritual could have faded away.

Instead, the doors stayed open and the family kept cooking. Today Borrelli’s is still operating and serving the community.

Ordering has gotten easier since then. You can order online for pickup or delivery through the official website, the restaurant’s app, and other platforms.

That’s a big jump from three brothers working the floor in the 1950s. The tools changed, but the job stayed the same.

I appreciate that the comeback story stays humble. The restaurant simply went back to feeding people, including neighbors who needed a hand.

Supporting a place like this feels good on top of tasting good. That’s a pretty solid combo for one dinner.

Plan Your Trip Around These Hours

Mondays are off the table, literally. Borrelli’s closes that day, so plan your pasta cravings accordingly.

Borrelli’s opens at 11 AM Tuesday through Sunday, although published closing times differ between its official website and online ordering platform. Friday and Saturday have later closing times, but visitors should confirm the current schedule before heading over.

You’ll find the restaurant at 1580 Hempstead Turnpike, East Meadow, NY 11554. It sits right across from Nassau Coliseum, which explains the hockey crowd connection.

East Meadow sits in Nassau County, making it an easy stop for plenty of Long Island drivers. A large parking lot helps too.

Lunch is a smart window if you want those midday specials. Weekend evenings suit anyone hoping to catch live music.

Bring the kids, the grandparents, or your whole office. Borrelli’s has spent seventy years feeding every kind of group.

Few places in New York can say one family has cooked there since 1955. That alone makes a visit feel a little like joining the story.

Order the meatballs, grab some garlic bread, and maybe save room for one more slice. The Borrellis have clearly earned it.