Il Figlio Enoteca in Fishkill serves house-made pasta and precise seafood: order the pappardelle with duck ragu or sea bass over French lentils.
Il Figlio Enoteca keeps its hours narrow on purpose (dinner only, with a short Saturday lunch service) because dinner is the whole ritual here. The kitchen treats Italian cooking with restraint: pasta made in house, seafood handled simply, sauces built to support what's on the plate instead of covering it up.
The pappardelle with Tuscan duck ragu is the dish regulars order without checking the specials board, and there's usually a duck breast preparation too, served over crisp potato gnocchi. Seafood runs deep: grilled Spanish octopus with crispy potatoes and almond romesco, a tagliatelle loaded with shrimp, scallops, and calamari, a pan-seared sea bass over French lentils and wild mushrooms.
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