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Opening Hours
Today: 5–10pm
Thurs:
5–10pm
Fri:
5–11pm
Sat:
11:30am–11pm
Sun:
11:30am–2:30pm
Mon:
Closed
Tues:
5–10pm
Location
17 West 26th Street
Neighborhoods
Il Fiorista 1 Mediterranean Italian Flatiron Tenderloin

Alessandra and Mario De Benedetti had never been in the restaurant business. She was a law professor and he was in finance - both living in Italy. When a passion burns inside you, however, and a desire to live in NYC is so strong, why not change careers and pursue your dream? This is exactly what the dynamic duo chose to do. Working alongside Elizabeth Roberts, architect extraordinaire, the team created a space built for dramatic floral arrangements and an enchanting atmosphere for dining. Alessandra combined her love of flowers by integrating them into the restaurant's splendid cocktails, specialty dishes and magnificent displays. In 2019, their dream finally became a reality as they opened the doors of Il Florista on West 26th Street.

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Il Fiorista 1 Mediterranean Italian Flatiron Tenderloin
Il Fiorista 2 Mediterranean Italian Flatiron Tenderloin
Il Fiorista 3 Mediterranean Italian Flatiron Tenderloin
Il Fiorista 4 Mediterranean Italian Flatiron Tenderloin

More Italian nearby

Lost Gem
Ulivo 1 Italian undefined

Ulivo

Fabio Camardi - the charming owner both of this restaurant and Mercato on West 39th Street - announced as we walked inside his brand new restaurant that it had taken two years to complete his renovation. He went on to say that he had chosen the location because he is fond of the architecture in the NoMad neighborhood – “architecture is my hobby, ” he told me. “I built this place myself, ” he went on to say, showing me how he had added the beams in the ceiling and created the new floor made of reclaimed red and white oak. When I commented on the furniture filling the restaurant, including tables from a library upstate and an old butcher’s block, Fabio informed me that he has been collecting antiques for years. While continuing to chat about the renovation, Fabio explained that it was slow going due to the fact that the building dates back to 1865 and has achieved landmark status. Therefore, he had to wait for official permits to do any work. When the restaurant opened in April 2016, Fabio was delighted by how friendly the neighborhood was. “They were immediately nice, ” he said. The highlight of visiting Ulivo, aside from Fabio, was seeing the “Pasta Lab. ” Unlike its sister restaurant, Ulivo focuses on pasta, with fifteen different dishes on the menu. Thirteen of those are made with help from an enormous machine that sits in the basement. “It’s the most advanced machine we have in Italy, ” Fabio proudly told me. He turned the machine on and I was able to watch as it created large tubes of rigatoni and then long strings of spaghetti, using a different setting. “The more pasta you make, the better it gets, ” Fabio informed me. Beyond the pasta lab, there was an event space that seats forty, complete with a full bar and a Faema espresso machine from 1949. At the end of the room, I spotted a special door with a porthole that opens onto the beer cooler, and, in the very back, built out of the old coal shaft, I discovered a cave where the liquor is kept. Upstairs, there is a wine cellar encased in glass with a wooden ladder next to the kitchen. I was intrigued by the row of twenty different olive oils sitting on the counter in easy reach of the chefs. Fabio makes sure that each brand is made and bottled in Italy. When I asked which olive oil was the best, he said he could not answer the question. “It’s based on your taste, like wine. ” In the kitchen itself, different meats were hanging across from a wood fire oven on the opposite wall. Along with pasta, Emanuel “Mano” Concas, partner and the chef (whom Fabio refers to as “The George Clooney of Sardinia), cooks “dal forno a legna” in the wood-fire oven. Each plate is created using a cast iron pan placed directly into the oven. Some of the more popular non-pasta dishes are the tail-in branzino and the dry-aged steak. Being familiar with the themes of good Italian cooking, I was not surprised when Fabio told me, “Everything is fresh. ” This is especially true for the restaurant’s “fritture, ” little dishes. These items include fresh octopus, cold cuts, burrata, and fried meatballs with sea salt, a dish that is particularly popular in Sardinia, where the chef is from. There are also two flatbreads on the menu, but Fabio was adamant that Ulivo is not a pizza restaurant. He simply chose the two that they do "best" at Mercato: The San Daniele with prosciutto and arugula and the Regina Margherita. Fabio shared the myth behind the latter: The story goes that Italian chefs decided to put something special before the Queen. Up until that time, pizzas just had sauce, and so they added buffalo mozzarella to make it royal, hence the “Regina. ”If there is a certain nonchalance about Fabio and his attitude toward owning two restaurants in New York, it is probably because he has a lot of experience in this world – he even went to culinary school, which is rare amongst Italians, who often just rest on the fact that they were born into a culture that puts a lot of emphasis on high-quality food. Fabio shared that he owns four restaurants in Italy, which his forty-four cousins help to run. He went on to tell me that he came to the United States in 2004 because he “didn’t like Berlusconi” (the unpopular former Prime Minister of Italy) and that he began his career in New York as a bartender (the cocktail list at Ulivo is his own creation). In addition, there are four local beers on tap, including Smart Beer, which Fabio says is the "first organic beer made in New York. " There is also a substantial bourbon list – “It’s what people want. ”I particularly loved the story of how he met his wife, who is originally from Korea: they were both attending English school. Several years later, they have two adorable children and “She’s my bookkeeper, ” he said with a smile. His wife is also responsible for the beautiful candles and dried flowers throughout the space. Fabio is playing with the idea of opening an Italian restaurant in Korea. He told me that there is no fresh olive oil available in eastern Asia, but that China had recently planted one million olive trees to try to remedy the situation. Olive oil is absolutely essential to Italian cooking, which is why Fabio named his restaurant “Ulivo. ” He stated, “There is no Italian cuisine without olive oil. ”Fabio’s vision for Ulivo is a perfect blend of traditional and modern. Though he uses traditional Italian culinary methods and pasta recipes, he embraces new technology - such as his pasta machine - and trends. When I asked what was next for Fabio, he responded, “I’m full of ideas – there’s a lot of stuff that I want to try and eat. I love to eat! ”

Lost Gem
Cardoncello DiVino 1 Italian undefined

Cardoncello DiVino

“New York is full of a lot of Italian sounding restaurants, but what they do in the kitchen, in the dining room, it’s not true Italian, ” Guiseppina Torno, owner of Cardoncello DiVino shared with Manhattan Sideways during our first encounter. “Real Italian food is tasty but it’s healthy. For example we don’t use any butter, only true Italian cooking. ”Besides its modern take on, and dedication to truly authentic Italian cuisine, their emphatic focus on hospitality sets the restaurant apart from so many others in New York. Our team felt it from the moment we walked in and were greeted with an outpouring of warmth, charisma, and genuine concern for our comfort and experience. This dose of Italian hospitality came in the form of Restaurant Manager and Sommelier, Christian Ferrulli - or what Guieseppina calls “the soul of the place. ”Christian protested at first but then stated passionately, “That’s what we try to do here - to meet people and let them know they have a space where they can come and feel comfortable. It’s not just serving plates of food or taking empty plates back to the kitchen - its about making people feel they’re having a unique experience. We work to make sure everyone is happy before they leave our restaurant. "Though the only reason we could see for a customer leaving unhappy, would be their having an uncommon aversion to the Cardoncello mushroom - the edible fungus that is surrounded by myth and legend and was once banned by the pope. The Cardoncello mushroom inspired the restaurant’s name and takes center stage on the menu. “We wanted to create something that’s a totally different experience from the other places. This is why we are called a modern Osteria. Of course we have our Italian roots, but we offer these special dishes that we do in a modern way. For example if you go to Italy right now, you’ll find a lot of what you’re eating here. But you will never find Fettuccine Alfredo, Chicken Parmigiano, these kinds of dishes are no longer in Italy - they are from our ancient great great grand parents. ” Guiseppina explained. She is a true native and resident of Italy right up until bringing her restaurant concept to New York. However, Guiseppina was not always in the restaurant business. After a twenty-four year career in investment banking in Italy, it was a visit to Christian’s restaurant, while they both still lived in Italy, that made her think, “Wow, it would be nice to have a place exactly like this, but in a little bigger city. I always thought Manhattan was a big challenge and I wanted to take that challenge. ”A challenge that would multiply and shift and present others hurdles throughout the grueling process that can be opening a restaurant in New York. But no challenge was too great. Overcoming all obstacles, the pair have created an oasis in the city. Christian beams, “When people say they felt like they were at home - not only Italians but Americans too - that’s what makes me so proud. We want to make people feel at home. ”

More places on 26th Street

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Hotel Giraffe Rooftop 1 Bars Rooftop Bars undefined

More Mediterranean nearby

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Merakia 1 Mediterranean Greek undefined

Merakia

Merakia occupies the space that housed Kat & Theo from 2015-2017 - and while the restaurant maintains the same ownership as before, it also has a different mission. The modern Greek steakhouse prides itself on its meats and classic seafood items, while maintaining a classy, hip atmosphere in its cavernous space on 21st Street. “We built a new team… and a new vision, ” managing partner James Paloumbis shared with the Manhattan Sideways team when he spoke of the switch from Kat & Theo. He then went on to highlight Merakia’s differences from other Greek restaurants. “It’s not white and blue like every other place in New York City. Our menu is not the copy paste of any other place. ” The menu is heavy on steaks and seafood, boasting their signature lamb on the spit ("the only restaurant in the city to do so") while, surprisingly, offering some robust meat-free options as well. “Everything is farm to table, we use fresh ingredients, [and] we make everything from scratch on a daily basis. ” James told us that part of his mission is to bring back the adventure of going out to eat, a phenomenon he has noticed declining over the years. “People don’t like to go out anymore just to eat. You can eat at home, you can eat down the street, you can order your meal online. But to get an experience of nice service, some nice flavors, nice music, nice drinks - it’s worth your while to go out again. ” Husband and wife team behind Kat & Theo - Renee and Andreas Typaldos - seem to have orchestrated a smooth transition from their previous restaurant. As their past executive chef, Paras Shah, believed, "there should be a movie written about the couple's romantic backstory and that he “couldn’t have worked for better folks. ” Andy is originally from Greece, and the restaurant was named after his parents, Katerina and Theodosios. Andy came to New York on a scholarship from Columbia and met Renee, who is from the Bronx. He took her out on a first date “with holes in his shoes and with no winter jacket, ” according to Renee. She added, “The romantic, poetic way people get together. ” Today, they are paying homage to Andy's Greek heritage and according to James, “People have to trust their stomachs and their palates with a restaurant, so that’s what we’re trying to do here. Trust us - our food is fresh, our food is made with care, and we love what we do. ”