Dining

Enjoying an Italian Escape in New York

Monday, February 19, 2018


This President’s Day, you don’t have to travel far to feel as if you’ve gone a world away.


When Manzo at Eataly Flatiron underwent renovations in early 2017, Chef Adam Hill decided to regularly feature local producers and a vermouth program. And soon after, he opted to collaborate with one NYC-based chef per month, for six months, to create an exclusive dish incorporating ingredients from some of Manzo’s producers and partners. As a part of the collaboration, a percentage of the proceeds from each dish will go to the charity of the guest chef’s choice.


The inspiration for the collaboration was simple: “We wanted to give back to the community and thought it’d be great to do so by highlighting amazing local restaurateurs and create new connections with them,” said the Eataly team.


Running through February 28 is a collaboration with Chef Daniel Boulud and Travis Swikard of Boulud Sud. They will be featuring a Squid Ink house-made Bucatini with La Quercia ‘Nduja, Clams and Savoy Cabbage. The sponsored charity is to Citymeals on Wheels.   


Boiled Sud’s Squid Ink Bucatini by Chefs Daniel Boulud and Travis Swikard

Daniel Boulud’s special will be followed by dishes from Tim and Nancy Cushman and Janine Booth. Each dish will be announced on the 1st of the month and each month the guest chef will make a special appearance for one night only at Manzo Eataly to cook and serve their creation. Manzo will honor the special price and donation margin for the one night only dinner each month.


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