Utica, NY
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Escarole sautéed with hot cherry peppers, prosciutto, pecorino, and breadcrumbs. Chef Joe Morelle put them on the menu at The Chesterfield in 1988. The name and the preparation both born here.
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Press picks, until locals rank their own Top 5s. Sourced from the local food press. As seen in The Daily Orange, Rome Sentinel, and Mohawk Valley Living. Updated September 2026.
Chesterfield's Tavolo · Downtown Utica
The Tavolo carries the Chesterfield lineage, where chef Joe Morelle first put Utica greens on a menu in 1988. Escarole, hot cherry peppers, prosciutto, Romano, and breadcrumbs, the original template for the dish.
Delmonico’s Italian Steakhouse · New Hartford
The steakhouse version. Richer, more prosciutto-heavy. The franchise now has a location near Orlando's SeaWorld serving the same greens.
Cafe CaNole Bakery & Restaurant · New Hartford
Rome Sentinel's 30th-anniversary feature on Cafe CaNole lists escarole-based Utica greens among the New Hartford restaurant's local-favorite dishes, alongside its tomato pies, at a spot the Nole family has run since 1996. Co-owner Jason Nole describes a made-from-scratch kitchen. Order the escarole Utica greens, sharp with hot cherry peppers and pecorino, and save room for the restaurant's oversized cannoli if you are staying for dessert.