Serving the finest of regional Italian cuisine with a strong influence from the Tuscan territory of Italy.

We feature only certified Black Angus prime grade beef and the best grade of humanely raised veal. Our daily selections of fish are flown in fresh and prepared with the care and finesse of the one of the city’s finest teams of culinary maestros. Unique pasta offerings can be enjoyed each night and you will be treated to a dining experience equaled only by a visit to Florence or Rome. Our wine cellar boasts hundreds of your favorite vintages offering a wine for any taste and budget.

All of our many selections of desserts are made in our own kitchen and are a sweet lover’s dream comes true.

Salvatore’s is also available for private functions in several private room options.

Ask our expert catering chefs to prepare your favorites 

Chef Charles ‘Chas’ La Forte is a native of Buffalo, New York where he attended the University of Buffalo, now known as the State University of New York at Buffalo. His dreams and aspirations were to become the next Clarence Darrow and pursue a career in Law. While working his way through school he studied in the kitchens of Western New York, under the guidance of his uncle, Richard Maglietto another award winning chef who instilled the importance of quality in all aspects of his food preparation as well as presentation. The love of the industry was awe-inspiring and he has proven to be a great culinary student over these past years. Chef La Forte’s career has allowed him to work throughout the world honing his creativity with the use of local ingredients as well as his ability to offer unique sauces and desserts. Having lived in the hills of Tuscany for several years allowed him to learn not only the foods of the region but the accompanying philosophy. “My idea of Italian cuisine is that it is ‘elegant simplicity’. Each ingredient should be able to stand on its own merit and not act in conflict but rather in harmony.” His talents as a teacher are witnessed in the loyal staff that has been with Chef LaForte for over twenty years. His culinary prowess has been recognized by his appointment to the Board of Directors for a California college in the baking department that spanned more than ten years. His mastery of food and ability to please his targeted market has garnered him awards from New York to the Pacific. “I wish only to perpetuate my profession to its highest level and pass on my knowledge to those who share my passion.