Restaurants
Una Pizza Napoletana
At the time of going to press, Anthony Mangieri's only active branch is the latest opened in early March in Atlantic Highlands, NJ, just days before the lockdown. The philosophy is the same as always, nothing is delegated, everything passes ...Leggi altro
Pepolino
A few meters from the former World Trade Center, Enzo and Patrizio in 1999 opened this restaurant that has held up the crisis that inevitably swept the entire area after the events of 2001. The casual Tuscan trattoria is a ...Leggi altro
Osteria Morini
What if Emilia-Romagna had moved to New York? And what if Imola had its own “honours committee” in the Big Apple?Well, here it is: Morini, named after one of Michael White’s masters, Gianluigi Morini of San Domenico, where the famous American chef ...Leggi altro
I Trulli
Puglia is served! I Trulli, by Nicola Marzovilla, is maybe the epitome of restaurants with pugliese cuisine in the U.S., offering a high level grandmother-cooked style, as Americans like. Nicola’s mother Dora, despite being eighty-two years old, makes home-made pasta ...Leggi altro
Terzo Piano
It's worth to reach the third level of the Modern Wing at the Art Institute of Chicago. Terzo Piano is the reign of Carolina Diaz under the supervision of acclaimed chef Tony Mantuano. The setting is super clean, elegant and ...Leggi altro
Bonci
Gabriele Bonci's expansion plan in the United States continues at rapid pace. Everything started in Chicago, where the second venue in the heart of Wicker Park opened after the first location in the West Loop area, which opened in August ...Leggi altro
Anfora
It's amphora fever. Ancient origins, sustainable practices and very currents results. The use of terraccotta excites producers, critics and the public, from Georgia to New York City. If you're in town, pay a visit to this delicious wine bar in ...Leggi altro
Del Posto
We are back in what is considered New York's most famous Italian restaurant, with that classic charm, with the piano, dark and elegant tones, the flights of stairs, and well-spaced tables. The chef's welcome is high standard, highlighting the excellent ...Leggi altro
Kesté Pizza & Vino
Roberto Caporuscio is in fact the chair of APN (Associazione Pizzaiuoli Napoletani/Neapolitan Pizza-makers Assoc.) in the United States, proof that at Kestè pizzas are made exactly as they should be. From the dough to hand-tossing, from the crust edge to ...Leggi altro
Kestè Wall Street
Terracina-native Giorgia Caporuscio is the youngest and most talented pizzaiola chef in New York. Twenty-seven years old and daughter of a pizza icon, after garnering several pizza making accolades, Giorgia has opened her own space, Kestè on Wall Street. The ...Leggi altro
