About this Business
From Our Editors
Under the leadership of executive chef Salvatore Fraterrigo, Centro Vinoteca's chefs fill diners' tables with revised Italian classics that include seasonal, organic ingredients from local markets, earning the restaurant a feature in the New York Times and in Time Out New York. Originally from the western coast of Sicily, Salvatore Fraterrigo learned to update his favorite Sicilian dishes by incorporating the techniques that he learned while working in kitchens throughout Europe and the United States. Centro Vinoteca also boasts an extensive wine list, which includes bottles from wine regions across Italy. Designed by Thomas Juul-Hansen, the dining room spreads across two levels, with the second floor available for private events or highly publicized marriage proposals. High-backed booths surround the dark wooden tables, french windows flood the space with natural light during the day, and hanging lanterns facilitate shadow-puppet practice at night.