Food

Gelato Giusto

Italian Chef Lorenzo Franchetti brings Milan’s own artisanal gelato shop, Gelato Giusto to New York City. Lorenzo, born and raised in Milan, visited in New York for the first time at 5 years old. He instantly knew he wanted to return, falling in love with the city’s high-energy atmosphere and culinary culture. Raised by true Italian parents, Lorenzo loved watching his parents cook almost as much as he loved eating their cooking. Although the course of his life took him elsewhere, working as an insurance broker for 13 years, he finally returned at age 40 to realize his one true passion: gelato.
After being introduced to Gelato Giusto through a friend and having a cup or two (or 50) of their product, Lorenzo knew he wanted to make gelato. He serendipitously forged a friendship with the head chef of Gelato Giusto, Vittoria.

When he announced his plans to expand the shop to New York City, Vittoria didn’t believe him. Lorenzo chose New York, as he was unsatisfied with New York’s gelato. He found that it was imported from long distances, made with chemical additives and food colorings, and did not have the authentic Italian taste. Lorenzo decided to pursue his dream, graduating from Carpigiani Gelato University in Bologna. He then worked as an apprentice under Vittoria, learning Gelato Giusto’s secret recipes and techniques. After his training, Lorenzo took the plunge and moved to New York City. After three different apartments, a long search for the perfect store, and an even longer period for renovations, Gelato Giusto NYC became a reality on January 19, 2015!


Urbani Truffles

The Urbani family has been a prestigious and respected name in the truffle business for generations.

From its inception, in 1850, under the guidance of Carlo Urbani, the Urbani reputation for excellence has been carefully and faithfully handed down from one generation to the next.
As a result, the passage of so many years has served only to strengthen the Urbani name and heritage, as each newer generation blends the traditions, customs and knowledge of the previous one, and adds its own unique sense of enrichment. Thus the Urbani name maintains its esteemed reputation of pre-eminence, and continues to represent the best in truffle sourcing and processing.

Today, the Urbani Group is proudly and effectively directed by Paolo and Bruno Urbani, direct descendant brothers of the Urbani founders.
Each one of these highly dedicated and trusted men serves as the primary conduit through which all Italian and foreign associates make their initial contact with the Urbani Tartufi company.
In addition, Paolo and Bruno Urbani represent the assurance that there will be a constant supply of truffles.

Acqua Restaurant

Located in the historic district of South Street Seaport, on the corner of Peck Slip and Water Street, Acqua is an Italian restaurant serving up a new and unexpected interpretation of Southern Italian coastal cuisine. Acqua celebrates the power of the sea and the freshness of its products by importing more than half of its fish directly from the Mediterranean Sea.

We offer an extensive Raw Bar menu, seafood antipasti, primi and Chef Giuseppe’s famous hand-made pasta. The menu also includes composed fish dishes, whole fish preparations and a selection of meat and side dishes to round out the extensive offerings. A bright, open, warm atmosphere welcomes you inside the restaurant and takes you straight to Margellina in Naples.

With big windows, old wooden floors, simple furnishing and vintage wooden tables and chairs, Acqua is the perfect place for enjoying authentic Italian food and premium wines. Executive Chef and Co-Owner Giuseppe Marrone plays a dual role at the restaurant and can be found at the helm of the kitchen or greeting guests on the main floor.

The wine list features a premium selection of red and white wines from every region of Italy. With 70+ selections, half of the wine list is dedicated to Italian whites, which complement the fresh fish and seafood. Chef Giuseppe Marrone’s success lies in the following factors – outstanding cuisine, warm service, and phenomenal wine programs – all in a relaxed and welcoming atmosphere.

Pasta Garofalo

We could tell you that Pasta Garofalo was first produced in 1789. We could boast about the fact that Pasta Garofalo has been considered the quality pasta par excellence since the twenty-year Fascist period. We could bore you by listing the certifications and technologies used in our production facilities to transform the best durum wheats into the best possible pasta.

In actual fact, we like to think that the history of Pasta Garofalo lies entirely in the pasta we make, in our know how and constant quest for quality and flavor, in the lines of pasta wrapped in transparent packaging – as transparent as our conviction that knowing how to make pasta is a centuries-old art, the upshot of a story we narrate day by day by what we do and which you can read, every day, in the pasta you eat.

Risotteria Melotti

The first “Risotteria Melotti” was opened in Isola della Scala, in the region of VERONA, in 2002. The idea of opening a Risotteria in New York came in order to make this typical and traditional italian dish known and cooked by us, with the rice we produce and with the typical old style techniques used in Isola della Scala.

The New York Restaurant “Risotteria Melotti NYC” is fulfilling the Melotti Family dream. It has been located in the very trendy East Village in the city of Manhattan, since 2013.

Handsome Dan’s Cotton Candy

Handsome Dan’s is built on a dream, one that is unraveling as we speak. At its essence Handsome Dan’s is a warm, welcoming place full of fun, creativity, nostalgia and yummy sweetness!

It started in Summer 2011 when Dan’s love for Snocones was too much and he had to create his own Snocones. Working out of a take-out window at Blackbird Restaurant, Dan sold his Snocones that summer and created a fun, cool, outdoor environment that was both scene and Snocone oasis. From there things, well, snowballed. A year later Dan knew he needed a home for his cones and had always loved the look, feel and taste of old school candy stores. The marriage was complete when in May of 2012 Dan opened Handsome Dan’s Snocone & Candy Stand in Williamsburg. Cotton Candy , Lemonade, and Cider were added to the menu of offerings and more is on the way…

Handsome Dan’s welcomes you to relive your childhood and experience the kid in you know matter what the age. We strive for a personal connection to our customers, a community, where you feel at home and can expect the very best in Confectionary and Snoconery. And keep on dreamin!!!

My/Mo Mochi Ice Cream

Pinch it. Poke it. Squeeze it. Stack ‘em. Roll one to a friend. Sink your teeth in. Wipe the powder from your lips. Feel the sensation changing with every bite. It’s sweet and cool and gooey and great. It’s creamy meets chewy, silky meets soft, delightful meets delectable. It’s a riddle only a tongue can unravel. It’s luscious ice cream wrapped up inside deliciously squishy mochi dough. It’s My/Mo.

Bar Gonzo

LOCATED IN HELL’S KITCHEN, BAR GONZO IS A 70’S-THEMED LOUNGE AND BAR PAYING HOMAGE TO THE LITERARY STYLE AND EXCESS OF THE DISCO-ERA. THE SPACE TAKES INFLUENCE FROM WRITERS GEORGE PLIMPTON, ERNEST HEMINGWAY AND MOST NOTABLY, HUNTER S. THOMPSON, THE SOURCE CREDIT FOR MANY REFERENCES ON THEIR ECLECTIC MENU. OFFERINGS INCLUDE A RAW BAR, LATCHKEY KID PIZZA (A RE-BOOT ON THE FROZEN AFTER-SCHOOL CLASSIC), COCKTAILS AND LIVE ENTERTAINMENT–THINK FIRE BREATHERS AND FANTASY REALM BURLESQUE.

Président

Président® Cheese, one of the world’s premiere cheesemakers and the #1 brand of Brie in France, is part of Groupe Lactalis. Founded by André Besnier in 1933 in the town of Laval, France, in the Loire Valley, we bring over 75 years of French artisanship and tradition, and the widest range of specialty cheeses, including the largest array of AOC (appellation d’origine contrôlée) cheeses. You can count on Président as your personal cheese coach, guiding you through the extraordinary blend of expertise, flavor, and culture that come together in specialty cheese.