This year the holidays will be different, not bad, just different. We are recommending safe and socially distanced options for your ghastly haunt, Halloween spots in and around Downtown.
We have chosen to share our Halloween with this talented husband and wife duo, Chef Michele Iuliano, and Anisa Iuliano, who are the restaurateurs behind seven NYC-based Italian eateries (most notable being their popular Napoletana eatery, Gnoccheria) open Ampia Restaurant & Rooftop in the heart of the Financial District.
This incredible authentic Italian eatery with a gorgeous rooftop during outdoor dining also offers a beautifully decorated indoor restaurant.
Enjoy a murder mystery dinner and show at Ampia NYC
Located at 100 Broad Street on the 2nd floor, guests may choose dinner & cocktail menu items from the Halloween pre-fixe menu.
With a socially distant dining room and perfect for all ages, Ampia NYC has your Friday night Halloween plan covered:
8:00PM seating: Dinner & show
Theme: Death of a gangster | Join the Dunn Family for the Mafia wedding of the century! Don your best 1920’s wedding attire for the Don and his goons. This show will have you in stitches… especially if you’re a snitch!
VIP Booth seating available for groups up to 6 people
*Costumes are not mandatory but highly recommended*
Pexels Halloween
Ampia Restaurant first opened last October 2019 and closed its doors in March due to COVID-19. The 4,000 sq. ft restaurant sits inside of an old bank-clearing house, transformed into the modern Mediterranean inspired dining room, with all furnishing and design aspects directly from Italy.
The location is 100 Broad St., take the elevator (stairs are also available) up to the 2nd floor, entering directly into the restaurant. Guests can expect a luxurious menu to indulge in an authentic Italian dining experience while maintaining social distancing protocols, and several, safety and sanitizing precautions.
It’s time to get into the Halloween spirit this season, chose Ampia NYC and we will see you there!
I’m not against plastic. It’s not plastic’s fault. The problem is one of abuse and misuse: excessive production and behaviors that harm the environment. As always, the harm is not intrinsic to things, but to how we use them.
In the case of plastic, we should remember that its success is due to a simple reality: it is an extraordinary material with characteristics that are hard to replace. Plastic is inexpensive, it lasts forever, and it has a fundamental role in certain sectors (think medicine and hospitals, in the spotlight in recent months). But – the other side of the coin is a heavy one – if it is not suitably disposed of it can cause disaster.
The Sacco Goes Green collection, in a limited edition. Innovative and sustainable materials for a new take on the cult seating by Zanotta – designed by Gatti, Paolini, Teodoro in 1968 – in a perspective of environmental sustainability –
I am a meddler by the character: if there’s a problem I do something to find a solution. A few years ago, I asked myself what I could do – with my expertise in the field of design and art – to tackle this gigantic problem. My answer was to ask a group of designers to concentrate on the reuse of plastic and to demonstrate that it can be given a second life.
My first project was called Senso di Colpa (guilty feeling) and its aim was to raise awareness among design lovers (and others) on the theme of reuse and recycling of plastic. I wanted to transform a scenario of ecological disaster into a creative opportunity, giving rise to furniture with a unique design made by converting plastic. Because – and we all know this by now – reuse is much better than recycling.
For the exhibition ‘Ro Plastic-Master’s Pieces’ curated by Rossana Orlandi. Bonotto produced a tapestry designed by Jaime Hayon in polyester from ordinary recycled plastic bottles –
In 2019 the project became Guiltlessplastic. In this case, I invented a prize, permitting creative talents from all over the world to come to terms with a project that would demonstrate the possibility of reusing plastic. The Ro Plastic Prize gathered over 300 candidates from 50 countries, discovering young talents. We also organized an encounter (Ro Ring) and an exhibition (Ro Plastic-Master’s Pieces) at the Museo della Scienza e delle Tecnica Leonardo da Vinci. The exhibition of one-offs created by salvaging plastic gave a second life to a material that causes major pollution if it is not properly handled. If it is approached with knowledge, using its virtues, it can be shifted into surprising applications.
‘To Re or Not to Re?’, designed by the studio JoeVelluto and made in collaboration with Teraplast. Presented for the Ro Plastic Prize 2019, the first edition of the competition created by Rossana Orlandi
This year Ro Guiltnessplastic 2020 set out to raise the level of the challenge, getting beyond the main theme and approaching the concept of the circular economy. Obviously, the pandemic stopped everything, but we will continue to try to stimulate concrete actions and dialogue, to change unhealthy, widespread everyday habits.
The industry is responding in a positive way: but to truly change, we need environmental education that starts in early childhood. Education about sustainable growth, after all, touches all aspects of life and shared values of equality and respect for others, for future generations, for diversity, the environment, and the resources of the planet.
William Amor, Railway Flowers. Installation in the exhibition ‘Ro Plastic – Master’s Pieces’ curated by Rossana Orlandi, at the Museo della Scienza e della Tecnologia for Milano Design Week 2019
As Andy Warhol said: “I think having land and not ruining it is the most beautiful art that anyone could ever want.”
Work by the artist Elia Festa, shown in the context of the exhibition ‘Blau’ at the Acquario Civico di Milano, from 18 September to 3 November 2019. Forty works, including photographs, sculptures, and installations, made with plastic waste whose release into the environment causes profound damage to the ecosystem
ROSSANA ORLANDI
After having worked more than 20 years in fashion as a spin yarn consultant for labels such Giorgio Armani and Donna Karan and for her family company, in 2002 she decided to transfer her passion for design as a private collector into an innovative gallery, a platform where to showcase her personal idea of design and lifestyle. She has been working as a curator for several exhibitions in Italy and abroad and she collaborated also with the high-end brands in fashion, luxury, and lifestyle. Her constant research worldwide has made her one of the most influential people in forecasting young and upcoming designers.
Gnocco, in the East Village, with a view of the garden seating out back. Photo credit Christopher Prato.
At the heart of the East Village is a gastrointestinal treasure in true New York fashion. For the last 20 years, Gnocco has served fine Emilia-Romagna food from pizza and pasta to their namesake Gnocco. The dishes are old-school, nostalgic recreations of the owner’s childhood favorites back in Modena, Italy. Now, after 20 years, Gnocco has modernized, adding vegan, vegetarian, and gluten-free options, as well as intuitive touchscreen tablet menus for all guests. But the passion for the authentic hasn’t changed.
The best place to see the heart of Gnocco is in its namesake dish. For the uninitiated, Gnocco is a street food made of fried, flaky dough puffs and served with a plate of Italian cold cuts. It is a sweet, simple appetizer that Owner/Executive Chef Gian Luca Giovanetti explains was a favorite snack for Italian grandparents to give grandkids. In Italy, gnocco pulls double duty: it can be a snack, but also a delicious dessert treat if you put powdered sugar on it instead of cold cuts.
Gnocco’s gnocco is a gnockout appetizer or light snack. Photo courtesy of Gnocco.
Gnocco–the food and the place–is the definition of delicious simplicity. It is unpretentious, warm, and quintessentially Italian. The restaurant follows suit: There are no tablecloths, no stuffy outfits for waiters. And the waiters take that spirit to heart: our sweater-wearing waiter sat down with us to lovingly explain his favorite dishes and to point out the long list of can’t miss dishes we just had to try. And it was all authentic–the recommendations and the food itself. If they did not make it at home in Modena, you won’t see it here: no spaghetti and meatballs or fettuccine alfredo. Don’t worry: you won’t miss them.
The front of the restaurant is small–a narrow hallway of a place with modern art and a few plants. If you are looking for light food and drinks at the bar, it is perfect. But head to the back and you get the real treat: a glass-roofed garden with more expansive seating and natural lighting. The walls are covered in greenery and decorated with a classical Italian feel. When the sun goes down, the lights go on, keeping with the garden atmosphere without any of the cold. Pro tip: this is also where they keep a healthy-sided wine rack.
Homemade Chitarra Spaghetti, Shrimp, Clams and Basil pesto. Photo courtesy of Gnocco
When we sat down, Giovanetti told us that Gnocco had a “dish for every day of the week,” but that was not quite true. There was a dish for every day of this week and for two weeks after that. Rather than a traditional cardstock menu, or the plastic-cased menu booklets, Gnocco’s menu comes on a tablet. Scroll down the list, or click on each dish for a gorgeous picture and description. Plus, every single menu item comes with a wine recommendation.
And the food was excellent. If this is what everyone in Giovanetti’s hometown was cooking, I would be surprised if anyone who grew up there wouldn’t want to be a chef. Gnocco’s pizzas are delicious, thin-crust delicacies unlike anything else you are getting in NYC. A couple of them are recognizable as something you’d see in a pizza shop. Most are something else entirely. My favorite was the Tartufata: Fresh mozzarella, truffle sauce, mushrooms, and speck. It was savory and decadent, with the truffle sauce infusing flavor without overwhelming the taste. This might be one of the best pizzas you will get in the city, and one of the most unconventional.
Tartufata pizza: Fresh mozzarella, truffle sauce, mushrooms, and speck. Photo courtesy of Gnocco.
Their pasta dishes are likewise dedications to Northern Italian cooking traditions. Remember, we’re not talking spaghetti. Every shape, every sauce, is unique and delicious. The Maccheroni al Torchio is a house favorite: Homemade whole wheat Maccheroni pasta with braised parma prosciutto, arugula, and a light touch of cream. It is a little heavy, but it is packed with flavor, mixing sweet with the savory of the prosciutto. If you are looking for something sweeter, check out their Pumpkin Ravioli Ragout, with a slightly sweet butternut squash filling mixed with Parmigiano-Reggiano, nutmeg, and Amaretti cookies. It is very nearly a dessert.
Torta di Ricotta, for if you have room for dessert. Photo courtesy of Gnocco.
For 20 years, Gnocco has blended a home kitchen taste and feel with fine-dining flavors and wine selection. Whether you are looking for brunch, lunch, dinner, or just drinks, Gnocco is ready with some of the best, most authentic Italian in New York.
LOCATION: 337 East 10th Street, New York, NY 10009
Delivery & Take Out: Delivery and pickups are availablethrough the restaurant as well asGrubHub, Seamless, SliceLife, DoorDash, Postmates, Uber Eats, Delivery.com and they have their own delivery platform on the website powered by 9fold.
Tomatoes are emblematic of two things: Italian food and summer. Sorbillo, which comes from renowned Napolitan Pizzaioli Gino and Toto Sorbillo who also operate eight restaurants in Italy, is ready to stuff you silly with pizza, pasta, and antipasti.
Photo by Liz Clayman
Sorbillo is known for offering Gino Sorbillo’s signature Neapolitan pizzas, but now the restaurant is expanding the menu to include more than just pies. Guests can choose from a variety of new pastas such a homemade Black Squid Ink Tagliolini with sautéed shrimp, clams, calamari, cherry tomatoes, and white wine; Spaghetti alla Carbonara with Guanciale and egg yolk; and Parmigiana Di Melanzane with eggplant, mozzarella, San Marzano tomatoes, and Parmigiano Reggiano. Other additions include pan-seared Salmon in herb butter served with mashed potatoes and sautéed baby spinach, Rib-eye al Profumo di Rosmarino over a bed of grilled vegetables, and Saltimbocca alla Romana—chicken rolled with prosciutto and served with smoked mozzarella and a creamy mushroom sauce.
Photo by Liz Clayman
Obviously you’ll still be ordering a few signature pizzas. The dough is handmade with Caputo type 0 organic flour then fermented using natural yeast so it is flavorful and easy to digest. Almost all of the pies feature San Marzano tomatoes, but we also love the Margherita Gialla with yellow cherry tomatoes or the Portofino with pesto, Mozzarella Bufala, and Datterino tomatoes. Sorbillo’s pizza is some of the most authentic and delicious in the city, make sure you try it for yourself this summer!
Photo by Liz Claman
Photo by Liz Claman
Sorbillo 334 Bowery Sunday–Thursday: 11:00 AM – 10:30 PM Friday–Saturday: 11:00 AM – 11:00 PM
One of our delights on any given day is to discover new and unique restaurants. They say that you can eat out every day in New York City and yet never eat at the same place twice!
Wait, maybe you just may want to. Especially, when you find a place with exceptional, homemade delicious food, yes, just like Nonna made.
Fresh, ingredients only at NonnaBeppa. This charming restaurant is named after Chef Giancarlo “Wendy” Cacciatori’s, grandmother.
Much of the food is virtually identical to that served at the two restaurants run by Chef Wendy’s family in Comune di San Giovanni in Persiceto, a tiny town north of Bologna. These restaurants—Locanda Antichi Sospiri and Oceano—have been around since the end of WWII and have become pillars in this community, occasionally throwing both baptisms and weddings for the same guests over the decades. He hasn’t changed or updated any recipes for the New York market.
NonnaBeppa will include a window pasta making station where cooks will hand make pasta and tortellini for 12 hours a day from 11am to closing 11pm. The signature dish is Chef’s family’s beloved tortellini recipe, filled with a mix of prosciutto aged 18 months, mortadella, pork loin and 24-month aged Parmigiano-Reggiano, and served in a light broth.
“Fresh, ingredients only at NonnaBeppa”
Other standouts include a three-ingredient Tagliatelle al Prosciutto di Parma and and all pastas will be cooked i.e. boiled in a chicken and beef tongue broth unless otherwise requested. He’ll also be using balsamic vinegar his family has aged themselves for the last 35 years. All ingredients (besides fruits, vegetables, flour, eggs, and fresh meat) will be sourced directly from Emilia Romagna and everything available on the menu is for sale, including fresh pasta to cook at home and charcuterie and cheeses imported straight from the source.
This past week we had the “piacere delizoiso” of being invited to Nonna Beppa, from the second you walk through the door, you are greeted with smiles from the hostess, and a hug from the owners wife Valentina. So far so good. The embiance is as fresh as the homemade pasta, yes, there really is a pasta station, and or you can sit back and watch Emilia Romagna-bred Chef Giancarlo “Wendy” create his homemade family recipes.
Every dish was as delicious as the first. My favorite was the homade Tortellini in brodo I’ve never tasted something this light, fresh and oh so good. These flavors broght me back to my very own Grandmother’s kitchen in Italy.
Tortellini, with broth
1. What made you choose New York City for your second city located in the United States? So many of our clients in Miami also spend time in New York and they begged us for years to open here. When we found the spot on Hudson Street, and we knew it was time. Also, opening a restaurant in New York City is the ultimate challenge for a chef and I was ready to take it on!
2. Why did you choose the specific location? We chose this location because, as in Miami, we want to become a neighborhood place. We wanted to be a hidden gem for locals, away from New York’s more touristy streets.
“These restaurants—Locanda Antichi Sospiri and Oceano—Have been around since the end of WWII”
3. What should the number one dish be that people order at Nonna Beppa one, that they cannot leave without trying? Our tortellini, hands down! It’s my grandmother’s recipe and it’s been served at my family’s restaurants in Emilia Romagna for decades. The secret ingredient is love:).
Tagliatelle in Bolognese,
4. Tell us a little bit about the Chef and how he got his start? I never dreamed of coming to America and was content to continue running the kitchens that our parents and their parents before them had cooked in for a lifetime. However, after a consulting firm hired me to come to Miami to survey the Italian restaurant scene, I noticed that my land’s love for food was missing. From that day, I’ve made it my mission to spread the joy and love of Emilia Romagna cuisine.
5. Would you like to tell her readers? Nonna Beppa isn’t just a restaurant where food it’s served. Our goal is to make you feel like you’re at your friend’s house having dinner.
Newcomer Italian Restaurant
“Everything available on the menu is for sale, including fresh pasta to cook at home”
Eat in or take out from this delicious newcomer to Downtown New York City!
Italy’s Amalfi Coast is indisputably one of the most beautiful places on the planet. And, while the time-tested holiday travel destinations of Amalfi and Positano have a lot to offer, there’s a diamond-in-the-rough just around the bend that serves up a slightly different experience: Traveling Meta
Meta is a commune tucked into the coast opposite Positano on the Campania region’s resident peninsula, a short train ride away from the cities of Naples, Pompeii, and Sorrento. Meta historically caters to travelers, though you’d never think it while walking its peaceful, narrow streets. Here are five reasons to stray from the Amalfi Coast and travel Meta on your next vacation:
Traveling Italy
Privacy
Positano and Amalfi are beautiful cities, and you’ll be made painfully aware of that by the swaths of selfie sticks and sun hats clambering out of the tour buses. Meta has its own major train stop, but it manages to provide sanctuary from the crowds, aside from the occasional Fiat 500 zipping through town.
5 Reasons Why Traveling Meta, Italy Should Be Next on Your Travel List
Location
Surrounded by Naples, Pompeii, and Sorrento, Meta is a perfect location for those looking for a more comprehensive Italian travel experience. Rome is also a short train ride away, and the Amalfi Coast can be reached by bus from Sorrento, which can be easily accessed on foot if you’re dead set on paying it a visit. You must experience the drive, it was spectacular there are many cars services, how to get there by car for this trip we used Holiday Autos to travel.
Cost
Because Meta is off the beaten track, you can wine, dine and rest your laurels for significantly less than in the surrounding cities. Hotel prices in Meta are significantly cheaper than Amalfi, and many rooms go for less than half the price than comparable accommodation in Positano.
Beauty
The same geographic features that make the Amalfi Coast a wondrous destination exist in Meta. Sandwiched between rocky cliffs and the sea, you won’t be short on breathtaking sunsets or stunning vistas in this beautiful Italian hideaway.
Traveling to Met Italy
Authenticity
Although Travel Meta is centered around tourism, it doesn’t sacrifice any of its coastal Italian, charm. With orange trees lining the streets, uncrowded beaches and an uncompromising restaurant scene, Meta feels as real as it looks.
