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Restaurants
Il GattopardoThe restaurant serves traditional southern Italian and Sicilian comfort food that has been adapted for the contemporary palate without sacrificing the authenticity of the dishes, which became a must to its loyal upscale New Yorker clientele. Located in the ground floor of a townhouse in the heart of Manhattan, the sixty-seat restaurant and the twenty-seat garden were restored by the architecture firm of Terrence Riley, Keenan/Riley, Chief Curator of the Architecture and Design Dept,. of the Museum of Modern Art of New York.
| Owner: |
Gianfranco Sorrentino |
| Chef: |
Vito Gnazzo |
| Address: |
33 West 54 St |
| City: |
New York City |
| State: |
New York |
| Zip: |
10019 |
| Telephone: |
212-246-0412 |
| Fax: |
212-246-3332 |
| Email: |
contactus@ilgattopardonyc.com |
| Website: |
http://www.ilgattopardonyc.com/ |
| Type of Cusine: |
Neapolita, Sicilian |
| Signature Dishes: |
Beef and veal meatballs wrapped in a cabbage leaf with thyme sauce. |
| Avg Price per person: |
Lunch $40 – Dinner $60 |
| Italian Products Used: |
Farro, olive oil, pasta, cheeses, wines |
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| [01] | Every year in Apulia 33 million pounds of fava beans are harvested and transformed into antipasti, side dishes, and soups.” The traditional country dish par excellence is a puree of fava beans (pure’ di fave e cicoria) served with sautéed wild chicory called ‘ncapriata. | | | [02] | A beverage the world loves | | | [03] | The Tradition of Romagna Region |
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