Butera’s of Smithtown is proudly celebrating it’s 10th Anniversary. With rich woodwork, wall sconces, elaborate wrought iron accents and tones of beige, green and copper, it exudes a warm Tuscan charm to match the creative Italian food which has brought them so much success through all the years. Beautiful hardwood floors in both dining rooms and a fieldstone tile floor in the barroom complete the sophisticated ambiance. A thirty foot long granite bar is a busy and exciting place to enjoy drinks and meet people.

 
Three of the four owners, Martin Butera, his wife Laurie, brother Gary, and Nick Zografos, are also chefs. Martin brings the experience of growing up in his father’s pizzeria, Gary trained at France’s acclaimed Cordon Bleu, and Nick attended New York Restaurant School. They orchestrate an extensive menu featuring New Italian cuisine with Northern and Southern influences. Known for their generous portions, the menu offers inventive dishes like Shrimp Limoncello; Ravioli Siracusa; Pan Baked Spicy Veal Sausage Lasagna; Mahi Mahi Cioppino; and on the lighter side, a Smithtown favorite, Low Carb Salmon. We enjoyed delicious fresh Mozzarella Caprese; and Rigatoni topped with a hearty short rib ragu. Specialty drinks, wines by the glass and an international wine list are offered and a seperate bar menu features
special plates like fried calamari or eggplant rollatini; a variety of bruschetta, grilled pizzas with different toppings, focaccia, and sandwiches and burgers are served with french fries. There’s also a kids menu.

All three Butera’s restaurants have a well deserved fine reputation as warm and welcoming neighborhood places where diners return again and again