Carnival looks like every other storefront pizza spot on the Island, except for
the credit-card decals on the window. Behind the pizza parlor is a restaurant
where hustling waitresses keep prodigious portions of pasta, pizza, wine and
beer flowing to a crowd of no-nonsense regulars. The stuffed pie and white
pizza are gargantuan knockouts made with the freshest ingredients.
Salads absolutely glisten in their olive-oil-based dressing. The pastas
are homemade and tend to defeat even the hardiest appetites.

- New York Times Review, January 17, 1998




It’s a “pizza place that’s grown up” in the eyes of the loyal tribe that frequents this Port Jefferson Station spot to dig into “gargantuan portions” of “homestyle Italian” cooking at “reasonable prices”; a few doubters deem the food just “average” (“once a pizzeria, always a pizzeria”), but this “old-fashioned” vet is a “neighborhood favorite.”

Zagat Survey




Thirty years ago, this was pizza parlor. Although it still turns out wonderful pizzas, zeppoles, calazones, etc., real treasure is in the congenial dining room that reposes within. Here, Nick Maccarrone and his wife, Toni, have created a wellspring of robust, hearty, affordable Italian dishes. The sauces are perfectly blended, the spices right to the point, and the portions are nothing short of gargantuan.

While you’re waiting for your order to arrive, do sample the oven-hot loaf of bread your server will bring (if you’re fortunate, Karen will be on duty) and dip it into the extra virgin olive at the table. The fried calamari “appetizer” is a good beginning; you’ll have enough to share with at least three other people. Grilled calamari is an alternative; this tender, garlic laden preparation will pleasantly surprised. Other appetizers, salads, and soup choices are up to your own taste. Rest assured, they’ll not disappoint.

You must have a pasta selection at Carnival, but the problem is that at least forty offerings make deciding a very pleasant chore. For example, the linguini with white clam sauce is a first rate version. Fresh clams abound, garlic is abundant, and the olive oil-parsley sauce provides soothing support. Similarly, if fettuccine noodles are to your liking, the Fettuccine carnival, with onion, basil, and shrimp, in a white cream sauce, will certainly satisfy. Speaking of shrimp, an outstanding choice is Nick’s Shrimp Sorrento. Behold a plate of tender, perfectly cooked crustaceans, sautéed with artichokes, paprika, lots of fresh parsley, and finished with mouth-watering white wine butter sauce.

The menu will list twenty or more chicken and veal dishes. We’ve tried a goodly number of them, and I can say with conviction, that they’ve been uniformly excellent. What set s them apart from other venue’s offerings is the exceptional freshness and quality of the ingredients. Chicken Florentine, Veal Sorrentino, and veal Rollatine are personal favorites, as is a marvelous pork dish termed, Pork Chops alla Carnival. This latter dish translates to two huge center cut chops fried with hot or sweet cherry vinegar peppers and silvered potatoes. It’s a must-order item!

You’ll probably won’t have room for dessert, but you’ll be sorry if you pass on the sweets. Superb cannoli, Italian cheesecake, and an exceptional roasted almond tiramisu, are irresistible temptations.

Carnival is in the process of a major expansion, which should be completed by late spring. If you r are a regular visitor to Little Italy’s San Gennaro, as I am, you might consider Carnival Restaurant as a wonderful in-your-back-yard alternative.


-Newsday Review