Meatpacking District

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In a Nutshell

Steakhouse serves lunches of classic Italian fare such as fettuccini alfredo, filet mignon, chicken parmigiana, and prosciutto di parma

The Fine Print

Promotional value expires Dec 31, 2015. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Valid for lunch 11 a.m. — 4 p.m. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $15 for $25 worth of lunch for two
  • $15 for $50 worth of lunch for four
  • Click here to view the menu.


When Violetta Bitici and her father, Sergio, founded a restaurant in the heart of Manhattan's meatpacking district, they decided to honor the building's history while introducing their own legacy. The bust of a steer's head adorns one wall, and meat hooks still dangle over the kitchen's display case, although they now support copper pots and pans. These accents help establish the focus behind Macelleria’s name— butcher shop in Italian—although they may belie the Mediterranean influences that make the restaurant "a haven for the cuisine of northeast Italy," according to the New York Times.

Steaks do comprise a small yet extremely significant portion of the menu. The dry-aged and Angus-certified cuts include everything from rib eyes to porterhouses as well as the highly praised T-bones that earned a spot on Esquire's 2008 list of the 20 Best Steaks in America. However, the rest of the menu features handmade pastas, rich Mediterranean sauces, and Italian-cured meats. In addition to creating dishes such as lasagna bolognese and garganelli in oxtail ragu, the chefs demonstrate a commitment to northern Italian flavors in particular by battering freshwater trout with polenta.

Macelleria's dining areas also embrace the menu's sense of rustic refinement. Stout wooden tables fill the space, complementing the warm earth tones of the exposed brickwork and the beige pendant lamps. Downstairs in the wine cellar, a stone wall originally built by the Dutch in the 17th century envelops an intimate seating area.

Customer Reviews

Very cute place but breakfast is just so so but will still go back sometimes to try their lunch or dinner menu.
Cheryl H. · July 2, 2014

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