RESTAURANT MACHIAVELLI Celebrates 5th Anniversary

RESTAURANT MACHIAVELLI Celebrates 5th Anniversary

Machiavelli is a restaurant that transports you from the bustling streets of New York City to Florence, Italy. It is a vision of owner Nathalie De La Fontaine, whose passion and inspiration derive from the extensive time she spent immersing herself in Northern Italy throughout the years, and her combined experience as manager and owner of popular Italian eatery La Focaccia in the West Village for 20 years. To make Machiavelli a reality, she commissioned the work of talented artisans, woodworkers, ceramicists, sculptors and blacksmiths for the art and décor of the restaurant. This includes everything from hand-carved chairs and wrought-iron candelabras to marble-topped tables and a vibrant painted rendering of "Battle of San Romano," by Renaissance artist Paolo Uccello.

De La Fontaine is joined by Chef Gian Pietro Ferro, who reimagines classic Northern Italian cuisine and creates seasonal, market-driven dishes for the rotating menu with daily specials from various Italian regions. Ferro served as executive chef at Osteria al Doge and head chef of Fiorello's, where he was praised for bringing revitalized energy into the established restaurant.

To begin this journey, choose from aperitivo, such as fresh, made-to-order crescentines, traditional lightly fried flatbread, and a selection of Italian cheeses and meats. For antipasti, consider Sformato di Spinaci, a creamy and flavorful spinach and ricotta flan nestled beneath a truffle-scented fonduta cheese sauce, and elegantly dressed with swizzles of balsamic vinegar.

The highlight of the Machiavelli menu is the showstopping hand-made pasta dishes, such as Gnocchi Tricolore, made with pillowy gnocchi in spinach, potato and beet renditions, tossed in a golden heirloom tomato sauce that is equal parts zesty and flavorful. The Farfalle Nere al Salmone features farfalle pasta, creatively dyed with squid ink for an eye-catching appearance, tossed with tender Canadian salmon in a creamy pink sauce. The Casunzei "Ampezzani" is a dish taken straight from De La Fontaine's memory of visiting the Dolomite region of the Alps, made with mezzaluna pasta filled with red beets and ricotta and coated in a light butter and poppy seed sauce.

For entrees, choose from Pollo alla Chichi, breaded free-range chicken breast served Milanese style with baby arugula, onions and grape tomatoes, or the Petto d'Anatra con Fichi al Moscato, sautéed duck breast prepared with dried figs and a Moscato wine sauce and served with roasted potatoes. The Zuppa di Pesce is a traditional Italian fish stew with mussels, clams, squid, shrimps, and scallops in a tomato wine broth. Various traditional vegetable side dishes are also offered, such as Funghi Trifolati, mushrooms sautéed with fresh herbs, garlic and truffle oil.

Related