L’inizio has received glowing reviews for its food and service:

- The New York Times

- Julia Sexton in Westchester Magazine

- Open Table: Diner’s Choice Award

- Voted one of the top 2 Italian Restaurants in Westchester

- Donna Monaco Olsen’s Small Bites in her food.lohudblogs.com

- Chef Scott Fratangelo has appeared on Martha Stewart Living Radio, cooked at the James Beard Foundation and taught at DeGustibus cooking school at Macy’s Herald Square and conducted cooking demonstrations at Williams-Sonoma and Macy’s Cellar.

Word of Mouth

- When L'inizio took place of the short-lived Italian Kithchen in January, I thought, here goes, another neo-Italian storefront run by young pioneers conversant in cavatelli, romanesco and semifreddo, with the usual local sourcing and "house-made" this and that. But the new owners, scott and Heather Fratangelo, are making so many good things to eat with so much confidence that there's little room left for skepticism. Linizio means "the start" in Italian and the Fratangelos are off to a promising one. - The New York Times.

- The Fratangelos came with serious restaurant chops - they owned Manhattan’s well-regarded Spigolo before option for a slower pace in the ‘burbs. There is virtually nothing on this menu that disappoints, and many of L’inizio’s dishes are remarkable. Take the antipasto of citrus-cured hamachi with pickled ramps: Cool, silken fish-which bore the ideal balance of acid and salt-was topped with a smattering of delicious spring-pea leaves. There were creamy chicken-liver crostini highlighted by sweet/tart/spicy rhubarb chutney and topped with crispy whole fire sage leaves. L’inizio also offer an urbane take on the red-sauce-joint standard, baked clams. Here, a luscious bagna, cauda, and minimal bread crumbs let the clams’ sea fresh brine shine-and those are just the antipasti, folks. - Westchester Magazine.