Opening Hours
Today: 12–9pm
Sat:
5–9pm
Sun:
5–9pm
Mon:
5–9pm
Tues:
12–9pm
Wed:
12–9pm
Thurs:
12–9pm
Location
334B Lexington Avenue
Location
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More Italian nearby

Lost Gem
Villa Berulia 1 Italian Family Owned Nomad Murray Hill

Villa Berulia

Johnny Ivanac hopped on board a vessel from Croatia to the U. S. in 1968, with a background in hospitality and a dream of opening his own restaurant. When the ship stopped in New York, he decided to settle here and, thanks to the advice and generosity of the congregants at the local Croatian church, has never looked back. Johnny’s restaurant career kicked off when he was offered a job at a pizzeria, which he accepted with enthusiasm despite one small snag — he had never before tasted pizza. This did not deter him or the owner of the pizzeria, who assured him, “In a week you’ll be the best guy here. ” Sure enough, he was. When a restaurant owner learned of him from a fellow Croatian, Johnny joined his team and amassed a following of loyal customers who encouraged him to open his own place. Hesitant at first because of lacking funds, Johnny reached out to folks back home who pitched in to help him put a downpayment on a business that was about to close. He soon sent for his sister, Maria, and fellow Croatian, Chef Mili. The close-knit team was able to open their dream restaurant in 1981 and pay it off four years later. “With hard work, honest work, good work — you’re gonna make it. ” Villa Berulia has since become a neighborhood staple, uniquely melding elements of Johnny’s Croatian heritage with popular Italian fare. Customers call in advance to reserve a serving of cannelloni or decadent flourless chocolate cake (both recipes remain a closely-guarded secret). Johnny and Maria continue to spend time in the restaurant, but Johnny’s beloved daughter, Alex, and her husband, Steve, now run the everyday operations while carrying on that same “small family that extends to the customers. ”

Lost Gem
Pietro's 1 Italian Steakhouses Turtle Bay Midtown East Midtown

Pietro's

Originally opened in 1932 only a few blocks away, Pietro’s has changed owners and locations but continues to thrive. Serving well-aged steaks and Italian classics, the restaurant remains a favorite with locals and those who continue to travel from Long Island, Connecticut and New Jersey to savor the incredible meals that are consistently delectable. As Bill Bruckman, the present owner, described it to me, ninety-five percent of the clientele​ are regulars​ and have been coming to Pietro's for generations. "People drive in from ​all over ​on a regular basis, ​"​ he said. He laughed and added, "You would think that there aren't any good Italian restaurants anywhere else. "​ To honor the regulars, there is a "wall of fame" that allows people to add their family tree, and there are gold plaques scattered throughout the space recognizing Pietro's most loyal customers. Having had some marvelous meals at Pietro's over the years, I was eager to sit down with Bill and learn more about the restaurant's history. I found it fascinating that there was no explanation as to how two Italian brothers, the original owners, decided on its name. They arrived in New York from Italy in the early 1930s and opened their restaurant on 45th Street and Third Avenue - Natala was the chef, while Pietro handled the front of the room, yet only Pietro had his name inscribed on the door. According to Bill, by 1970 the two brothers decided to retire, and it was their head waiter who took over for a number of years, followed by his son. Beginning in the 1960s, Bill's father-in-law worked at Pietro's, and when they needed a busboy in 1984 (when they moved to their present address) he recommended his son-in-law. Bill worked himself up to being a waiter and in 1994, together with three partners, had the opportunity to acquire this Manhattan staple. In addition to the fantastic food, I am certain that it is the old fashioned waitstaff that drive people to return. Bill believes that one must have excellent service to back up the food. There are many men who have been with Pietro's for decades. For instance, Bruno, who I have met on several occasions, is a wonderful example of a loyal and genuine Italian waiter. If one insists, he will give them a menu, but he prefers to recite the list of specials and then continue on with the rest of the menu, without missing a beat. At some point during the recitation, he is certain to announce, "You don't eat better than this! "In 2016, on the day that we returned to update our feature article on Pietro's Bruno ready to greet us. Prior to Pietro's, he had been a waiter at the original Palm for some forty years. He told me that he began his career in 1968, and then quickly added, "But this is the best restaurant to work for. " Bruno told me that his father had worked at Pietro's in the 1960s and he was pleased to say he believes that he has the "closest relationship to the restaurant's past. " There is a warm camaraderie among the men who serve the guests. They take their job very seriously, but also know how to joke with the customers and each other. I found myself laughing the entire time I was there. Stepping inside the kitchen, we met Chef Luis who has been cooking at Pietro's for five years. Bill said that the kitchen staff is an amazing team with five guys on the line working cohesively with the chef as they turn out dish after dish. Witnessing this amazing team at work was a treat. When I commented to Bill on how everyone cooked in perfect harmony, he smiled from ear to ear and said, "These guys can turn out 125 dinners at a time on any busy night. They are so in tune with one another. "Everything is cooked to order and Tom, our photographer, was in classic Italian heaven as he sat down with a plate of meatballs and spaghetti and Pietro's chopped salad. The Chicken Parmesan, considered one of the best in the city, was the show stopper, pounded as thin as can be with an equally thin layer of their secret tomato sauce recipe and then perfectly crusted Parmesan melted across the top. Bill is proud of the fact that the restaurant remains "old school, " and stated, "we refuse to change. " He went on to say that "the decor is not exciting, " but he believes that this "isn't why people come here. " They come for the food, and they return time and again for the people who make their meals memorable.

More places on 39th Street

Lost Gem
Offsite 1 Event Planners Event Spaces Tenderloin Garment District Midtown West

Offsite

There are intriguing spaces sprinkled throughout the city that invite corporations to utilize their facilities, but stepping inside Offsite is a unique experience designed specifically for the business meeting clientele. The brainchild of Patrick Everett and Shawn Kessler, they have created a stunning turnkey facility where all day conferences can be held. Companies are invited to bring their employees together for a productive 9am-5pm meeting in the three levels of fully equipped space, which can then be flipped effortlessly into an appropriate venue for an evening event. The rooms are configured so that some forty people are able to sit around one gigantic table or be rearranged into smaller units. Attendees never have to feel confined to one space, as they can move around freely on each floor, dividing up into smaller breakout sessions, when necessary. The rooms are versatile and technology oriented, fully outfitted with AV equipment - as Patrick referred to it, "plug and play. " Endless pens and pads, drinks and snacks, including large jars of enticing candy, are provided throughout the day. The partners have paid attention to every detail, taking into consideration exactly what they believe their clients will require, including a small executive office that allows for a private phone conversation and a myriad of white walls that are actually whiteboards. Offsite works with some of the terrific catering facilities in the area to provide top lunches and dinners for groups, and everything is served on their attractive dishes. While being given a tour, Patrick told me that he had been an event planner. When he discovered that there was something important missing in the corporate world, he found his niche. As he began to imagine the possibilities, he worked diligently on his concept with Shawn. Basically all one has to do is book the space, and the rock star team at Offsite will handle the rest.