“Fresh, ingredients only at Nonna Beppa”
1. What made you choose New York City for your second city located in the United States?
So many of our clients in Miami also spend time in New York and they begged us for years to open here. When we found the spot on Hudson Street, and we knew it was time. Also, opening a restaurant in New York City is the ultimate challenge for a chef and I was ready to take it on!
2. Why did you choose the specific location?
We chose this location because, as in Miami, we want to become a neighborhood place. We wanted to be a hidden gem for locals, away from New York’s more touristy streets.
“These restaurants—Locanda Antichi Sospiri and Oceano—Have been around since the end of WWII”
3. What should the number one dish be that people order at Nonna Beppa one, that they cannot leave without trying?
Our tortellini, hands down! It’s my grandmother’s recipe and it’s been served at my family’s restaurants in Emilia Romagna for decades. The secret ingredient is love:).
4. Tell us a little bit about the Chef and how he got his start?
I never dreamed of coming to America and was content to continue running the kitchens that our parents and their parents before them had cooked in for a lifetime. However, after a consulting firm hired me to come to Miami to survey the Italian restaurant scene, I noticed that my land’s love for food was missing. From that day, I’ve made it my mission to spread the joy and love of Emilia Romagna cuisine.
5. Would you like to tell her readers?
Nonna Beppa isn’t just a restaurant where food it’s served. Our goal is to make you feel like you’re at your friend’s house having dinner.
“Everything available on the menu is for sale, including fresh pasta to cook at home”
Eat in or take out from this delicious newcomer to Downtown New York City!
290 Hudson Street
New York, New York 10013