As Joseph Marazzo tells it, the emerging chain of Virgola restaurants is a response to the unimaginative way in which seafood restaurants offer oysters in New York City. Joseph's oyster bar - which he physically built - emphasizes the “dark and sexy side of oysters” with its black brick walls, wine-colored leather couches, and warm light from the hanging chandeliers, making it an ideal place for an intimate dinner. As for its specialty, Joseph assured us that he serves the “freshest oysters of New York City at the best price,” but that is not all he offers. Fluke and mango ceviche, caviar, shrimp cocktail, and tuna tartar can be ordered alongside a special selection of salumi, cheeses, and salads. Joseph recommends the excellent house Italian prosecco to accompany any the dishes.
The success of the oyster bar’s locations in the East and West Village can be traced to no other than Joseph, a third-generation Sicilian with decades of experience in the culinary industry. He began his culinary career in a Japanese restaurant at seventeen, from which he learned the cleanliness, efficiency, and organization of Japanese tradition. After that, he worked in numerous Italian restaurants. As if running restaurants in New York City were not enough, Joseph is also a boxer who trains six days a week. This ambition and energy in his personal life translates to his business: He plans to open a third location in Manhattan along with one in Florida and one in Oklahoma, to make sure that people outside of New York have the chance to eat oysters as they should be, “dark and sexy.”