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Mercato Trattoria

Mercato Trattoria 1 Italian Hudson Yards Times Square Garment District Hells Kitchen

Mercato was the perfect discovery as we were ending our walk across 39th Street. We found this spot to feel like a traditional trattoria that is relaxed with simple wood tables, upbeat music that does not overpower the room, exposed brick and touches of antique kitchen equipment, vintage posters and an impressive wine cellar. We easily settled ourselves down for some hearty, homemade pasta and a friendly conversation with Massimo, the manager and friend of owner, Fabio Camardi. Both from Puglia, a southern region in Italy, Massimo said that the menu reflects this cuisine - with "Tiella Pugliese" being their signature Puglia dish made with mussels and tomato in a rice and potato casserole - however, the chef also pays homage to Umbria, Sardinia and Sicily.

When we first sat down, we were brought a basket of bread with a sauce for dipping that had lentils, garlic, capers and olive oil. Not a combination that we had experienced before, but we mopped every bit up. Another classic Puglia dish came next - pasta with broccoli rabe, breadcrumbs, garlic and olive oil. There is usually a touch of anchovies added, but in deference to the vegetarians, the chef was kind enough to leave them out. Despite this, the dish was extremely flavorful. Next up, we sampled Mercato's homemade ravioli filled with spinach and ricotta, butter and sage. So good, so rich and so filling.

After being open for four years now, Massimo, was pleased to tell us that it is nice to recognize foreigners who are choosing to return, as well as the locals who are repeat customers. It is "consistency that has been our secret. We make sure that the flavors never change in our dishes - from the first plate that we served in 2010 - we are proud that those same recipes look and taste the same today."

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Mercato Trattoria 4 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 5 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 6 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 7 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 8 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 9 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 10 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 11 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 12 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 13 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 1 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 2 Italian Hudson Yards Times Square Garment District Hells Kitchen
Mercato Trattoria 3 Italian Hudson Yards Times Square Garment District Hells Kitchen

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Etcetera Etcetera 1 Italian undefined

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I have had two exceptional experiences at Etcetera Etcetera both within a few weeks of one another. The first was when a group of family and friends dined here on a Saturday evening. The wait staff entertained and enticed us as they guided us through each of our stupendous courses. The second time I visited, I was with Esteban, the photographer, and we had the pleasure of meeting Daniele Kucera, the charismatic owner. As he explained his philosophy behind creating Etcetera, he also took us into the immaculate kitchen where we observed Chef Marco Hernandez constructing numerous complicated dishes with great precision, artistry and confidence. Behind every terrific chef there must be a well-orchestrated team... and it appeared to us that at each station, people were performing their magic in perfect harmony. There were beautiful salads being put together... Portuguese octopus had been slowly simmering making it tender before it was then plated with red peppers, fingerling potatoes and topped with a saffron mayo... The sea bass was served in a tomato broth with chipotle onions, zucchini, olives and cherry tomatoes surrounding it... Beef tenderloin was sitting atop "pepperonate, " a mixture of peppers, olives, onions and served with polenta croutons. The splendid pastas and focaccia are made on a daily basis as are the decadent desserts including "grandma's chocolate pudding. " Daniele remembers his grandmother making this on a wood stove in Italy as he stood by her side beginning at age five. Having worked in the food industry for many years after his arrival in the States in 1992, Daniele with two other partners opened Vice Versa in 1999. In 2005, he decided to go it alone and launched Etcetera Etcetera. He explained to me that for the first five years, no one came. "I wasn't on the heavily populated avenues and this part of 44th did not attract the crowds. " But Daniele continued to cook impeccable food and eventually the word spread. As his reputation grew, people were also beginning to venture farther west. Today, the restaurant is filled with dining enthusiasts, many who are visiting the city and come based on a hotel concierge's recommendation. There are plenty of regulars, too, who initially came after reading the rave reviews but now continue to come back time and time again. Daniele's approach to his dining room is to make it feel like a home. He has created a warm ambiance with reds and grays, and almost ten years later, he continues to strive to make it the best it can possibly be every day.

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