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Plenty of restaurants want to look bigger online than they are. Stellina Ristorante wanted the opposite. Its dining room at 76 South Street in Oyster Bay seats forty, and that small, candlelit room is the reason people book it. The new website is built around that idea, from the first line of the home page to the booking bar underneath it.
Stellina has been on South Street since 2022, cooking chef-driven Italian food in a kitchen led by Chef Fabrizio Facchini: pasta rolled each morning, sauces from the afternoon, and a wood oven that runs all night. It is also the first restaurant of Stellina Hospitality Group, and the one the group takes its name from. The new site went live on stellinany.com on August 29, 2026.
A little star
The name carries the story, and the site gives it room. Stellina is Italian for little star. In 1960, Adriana Milana’s grandparents opened Stella Ristorante in Floral Park, and Stellina carries that name forward, honoring Stella and Adriana’s late mother, Maria. The Our Story page tells it in the restaurant’s own words, alongside Chef Fabrizio and the room itself.
The design follows the room: candlelit navy and warm ivory, with gold kept for the things that matter. Headlines are set in a warm serif, and the tagline, “A little star on the North Shore,” gets a line of its own. The gold star in Stellina’s own wordmark sets the tone, and nothing on the page competes with it.
The menu, kept by the restaurant
Stellina’s menus live in Stellina HQ, the group’s own admin, rather than in the website’s code. Dinner, the prix fixe, Sunday brunch and the wine and cocktail list are each kept there by the team. A dish that sells out can be marked off rather than deleted, so it comes back without anyone retyping it. And one change carries everywhere it should: the menu page, the “what’s cooking” band on the home page, and the menu data that search engines read.
The drinks list needed rescuing. It existed only on the old website, and Stellina was the one restaurant in the family whose beverage program was not in HQ. We recovered it line by line, so the wine, cocktails and amari now sit where the team keeps everything else, ready to be checked and updated like any other menu.
Forty seats, one easy way in
In a room this size, booking should never be the hard part. The home page puts a reservation bar right under the hero: pick the date, the number of guests and a time, and it hands off to OpenTable with the table already chosen. Reservations open thirty days ahead, and the site says so wherever you might look. A party of eight or more is pointed toward private dining instead, because at forty seats a large table is a different conversation, and that one goes to a person.
The rest of the ways to eat with Stellina sit one tap away:
- The prix fixe. Three courses for $45 on Sunday and Tuesday through Thursday, with its own section on the menu page.
- Online ordering for pickup, packed the way the kitchen plates.
- Gift cards, and Stellina Hospitality Rewards, the loyalty program shared across the family.
- Events, from wine dinners to seasonal nights.
The rest of the evening
A small restaurant earns its regulars over a long time, and a few pages exist for the people who keep coming back, or who are about to.
- The Journal, notes from the pass written by the people who cook and pour: why the kitchen keeps both dry and fresh pasta, what the wood oven does besides pizza, what Sunday looks like.
- Guest reviews, real Google reviews shown unedited.
- Tell Us How We Did, a two-minute note to the restaurant, no name required.
- Dining in Oyster Bay, for anyone new to the village, plus pages for guests driving over from Cold Spring Harbor and Locust Valley.
Every address from the old site now leads somewhere useful, and the site is fast on a phone, which is where most people decide where to eat tonight. It is also built so search engines and AI assistants can read the essentials correctly: the address, the phone number, the menus and how to book.
In good company
Stellina is the first of a family. Two doors down South Street is L’Étoile, the French bistro; Farmingdale has Casa Stellina; and on Audrey Avenue are The Audrey and HOSHI, with The Bay Butcher back on South Street. Every one of their sites carries the same family band in its footer, so a guest at one can find the others.
Thank you
Thank you to Chef Fabrizio Facchini and the whole Stellina team for trusting us with the website for the restaurant that started it all. If you are in Oyster Bay this week, book one of the forty seats.
