Radicchio Pasta and Risotto Co.
Head chef Daniel Montoya spent 18 years perfecting his culinary craft in New Jersey, concocting flavorful bolognese sauces and rich, creamy risottos at Radicchio's flagship location. Today, he practices his skill at Radicchio Pasta & Risotto's Manhattan outpost, a cozy, 18-seat dining retreat set amidst the fast-paced hustle of 5th Avenue shoppers and Midtown marching bands. Brick walls and rough-hewn timber surround diners who sup on plates of chicken meatballs in mushroom sauce and pair wines with daily made pastas including black linguini dotted with mussels, clams, scallops, and lobster tail.
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