Machiavelli celebrates its fifth anniversary with a revitalized menu and new chef, Gian Pietro Ferro, who served as executive chef of Osteria al Doge and head chef of Fiorello’s. Chef Gian Pietro Ferro, reimagines classic Northern Italian cuisine and creates seasonal, market-driven dishes for the rotating menu with daily specials from various Italian regions.

The highlight of the Machiavelli menu is the 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 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.

The all-Italian wine list is also one of De La Fontaine’s handpicked creations, carefully curated to offer top-ranking wine selections by the glass and bottle. Selections include Livia Felluga Sauvignon Blanc from Friuli Venezia Giulia and Nebbiolo d’Alba Ochetti by Renato Ratti from Piemont. Various cocktails named after famous Italian artists are also offered, like the Paolo Uccello, made with Hornitos Reposado Tequila, Solerno blood orange liqueur, and fresh
rosemary and thyme.

Located near Central Park in New York, Machiavelli transports guests to the Northern Italian Renaissance with its authentic cuisine, decór and live music performances, a vision of owner Nathalie De La Fontaine, who lived in Northern Italy for several years and served as manager and owner of La Foccaccia in the West Village for a combined 20 years. The setting and cuisine are enhanced by a resplendent entertainment experience that features musicians and students from nearby Juilliard and Lincoln Center performing live music and opera nightly and during brunch.

By Aphua Larbi-Amoah