Chad Colby’s Larchmont restaurant offers a contemporary take on rustic Italian cuisine, showcasing a menu that balances rich, meaty dishes with fresh seasonal ingredients. Known for its warm, inviting atmosphere, the establishment highlights a range of thoughtfully prepared plates that emphasize quality and craftsmanship.

One of the standout offerings is the focaccia, presented as tall, steaming loaves brushed generously with olive oil. Diners often tear off chunks to accompany silky duck liver pâté or pair with anchovies and bagna verde, a verdant Italian sauce. The bread’s texture and flavor set the tone for a menu deeply influenced by Colby’s background, including his tenure at Chi Spacca.

The restaurant’s pasta selections include foglie d’ulivo—olive leaf-shaped noodles served in a rich sauce made with fire-roasted squab. The traditional Bolognese is reimagined with robust additions such as beef cheek and veal tongue, demonstrating Colby’s approach to layering flavors and intensifying classic recipes.

Grilled meats are another focus, with dishes like pork ribs featuring unique flavor profiles enhanced by smoke and a fennel pollen dusting that adds subtle licorice notes. These hearty options are interwoven with lighter, fresher elements to provide balance throughout the meal.

Seasonal stone fruits are incorporated simply but effectively, such as a dish combining ripe fruit with Marsala wine and fresh basil, highlighting the natural sweetness and fragrance of summer produce. The dessert menu continues this focus on seasonal quality, with house-made ice creams featuring flavors like peach, melon, and strawberry when these fruits are at their peak.

Larchmont combines rustic culinary traditions with modern techniques and presentations, adhering to a philosophy of vibrant, ingredient-driven cooking. Patrons can expect a menu that honors Italian heritage while allowing the chef’s creative instincts to shine through in every dish.