News

Russo’s brands launch new menu items

Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen announced the launch of a new menu.

December 1, 2015

Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen have launhced new menus that blends generations of Russo-family Italian recipes with trending, heart-healthy new ingredients, according to a company press release.

"Our menu enhancements put our fresh, natural ingredients on a pedestal," said Chef Anthony Russo, founder and CEO of Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen. "We want customers to see our chefs tossing freshly-made pizza dough, sautéing vine-ripened tomatoes with pasta and our family's Sicilian olive oil and spinning salads with hand-picked garden ingredients you would find at a local farmers market."

The new menus for both Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen feature more than 80 items and use fresh, locally sourced ingredients that are certified organic. Each entrée is prepared with Russo's proprietary first-press extra virgin olive oil, created using olives from Russo's family olive grove in Sicily, the release stated. New items include the Chicken & Kale Pesto Pasta Salad, made with grilled chicken, kale, pesto sauce, cucumbers, Roma tomatoes and penne pasta, as well as the Spinach, Kale & Artichoke Dip appetizer.

"Our new menu items were created to give today's consumers who want fresh, homemade tastes made from the finest ingredients at every dining experience more variety while still remaining true to our authentic Italian roots," Russo said. "It showcases our commitment to research, development and adjusting to guests' evolving taste buds and behaviors."

Russo also added several new thin-crust, hand-tossed pizzas, including the Calabrese Napoletana pizza topped with crumbled Italian sausage, kale, mushrooms, mozzarella and ricotta cheeses, and drizzled with olive oil and garlic sauce. The new menu also includes the Spinach, Kale & Artichoke pizza, which is covered in spinach, artichoke hearts, kale, mozzarella cheese and roasted garlic in a creamy Alfredo sauce, and the Chicken & Kale pizza, Italian Works and Prosciutto & Arugula pizzas.