Trento

Trento is an Italian Steakhouse in Farmingdale with a price point of about $75 per person and a smart casual dress code. The clearest reason to consider it is the mix of steakhouse-style and Italian dishes, especially for diners who want pasta, steak, and dessert rather than a narrower meal focused on one category. Practically, it suits a table that wants the structure and heft of a steakhouse meal with the comfort, variety, and pacing of Italian dishes.

Menu highlights are the Kobe beef meatball, longbone ribeye steak, troffolini, house-made pasta, and in-house desserts. Ordering is direct: choose from the confirmed signatures, include pasta so the meal is not only steak, and let the longbone ribeye anchor the table if the group is there for the steakhouse side. The appeal is that balance: start with a recognizable signature, move into pasta for the Italian identity, and keep steak as the centerpiece without losing the broader profile.

Plan around the verified Italian steakhouse profile

For a grounded read, understand Trento first as a Farmingdale Italian Steakhouse, not as a venue defined by a room feature or service format. The facts support a meal built around recognizable signatures: Kobe beef meatball, longbone ribeye steak, troffolini, house-made pasta, and in-house desserts. These details frame the visit clearly. Do not chase an special format; focus on the dishes that define the available profile.

Smart casual is the dress code, so a neat outfit fits better than formalwear. That positioning sets expectations without making the meal feel overly ceremonial. The restaurant’s appeal is clearest for diners who want Italian steakhouse dishes at about $75 per person, not those seeking a documented tasting-menu format or highly specific service style. If the group is comparing options, Trento’s strongest case is direct: Italian signatures, steakhouse presence, and dessert in one plan.

What to order if the goal is value

The strongest value play is ordering around the signatures. Troffolini and house-made pasta deliver the Italian side, while the longbone ribeye steak covers the steakhouse side. The Kobe beef meatball is a useful signature if the table wants another confirmed item with pasta and steak.

For a group, think in coverage rather than sheer quantity. Pasta should be included because it is one of the clearest reasons to choose an Italian steakhouse instead of a standard steakhouse. The longbone ribeye can function as the main steakhouse statement, while the Kobe beef meatball adds another named signature without changing the meal’s direction.

In-house desserts are part of the profile, so dessert is worth considering if the meal should feel complete. That does not mean every table needs to over-order, but the ending is not an afterthought in how the restaurant is presented.

For broader local planning, use Our full Farmingdale restaurants guide, plus other Farmingdale guides if the meal is part of a larger night out.