An ever-growing culinary destination, Manhattan’s Flatiron neighborhood welcomes Italienne, the debut restaurant by Executive Chef Jared Sippel and General Manager James King.
The restaurant offers two dining experiences, each with their own distinct menus.
“In Italy, nearly every fine-dining ristorante has a complementary osteria,” says Chef Sippel. “The two share a symbiotic relationship, offering guests a choice of dining experiences, and enabling a chef to cook with as little waste as possible.”
To reflect this sentiment, guests can enjoy à la carte dishes and cocktails in Italienne’s front taverna, while the dining room features a four-course tasting menu.
French for “Italian,” Italienne celebrates the regional cuisines of Northern Italy and Southern France, with a spotlight on provence. Sippel’s menus showcase dishes and ingredients not often associated with French and Italian food – such as piquillo peppers, cabbage dumplings, and pimentón – yet are prevalent in bordering regions.
In the front taverna, small plates and shared dishes are the focus of the market-driven menu, which includes formaggi and charcuterie and centers around a grill and wood smoker. In the dining room, Sippel’s four-course tasting menu features seasonally rotating dishes and French and Italian desserts by Pastry Chef Rebecca Isbell.
Italienne exclusively serves wines from the European regions reflected in Chef Sippel’s cuisine. Wine Director Erica O’Neal’s list features “lesser-known expressions of popular varietals,” the restaurant says in a press release, and selections from many small producers for guests to discover. Highlights include a focus on Friulian whites, Barolos, and reds from the Rhône.
The wine menu includes a historic map of the regions, the restaurant says, as well as a comprehensive tasting guide to help direct diners towards their ideal selection, offering descriptions such as the distinction between French and Italian whites.
The bar program, helmed by Beverage Director Travis Oler, centers around spirits from Northern Italy and Southern France, as well as select local small-batch producers. Selections include:
- Francese 75 – cognac, poli miele, lemon, prosecco
- Henri’s Apertif – henri bardouin pastis, lemon, egg white, brooklyn seltzer, orange zest, taggiasca
- Autunno In Friuli – nonino amaro, smith & cross, allspice dram, lime
In the Italian tradition, a digestivo cart featuring Gin & Tonics and an extensive selection of Amaro, Eau de Vies, and Grappas will be offered to each guest to conclude their meal.
Italienne is located at 19 West 24th Street, New York, NY and opened November 11.
Photos courtesy of Italienne and by Ken Goodman Photography.