Giovanni Ristorante in New York City is where you will find chef Patrick Nuti, who allowed us to steal the delicious recipe for a traditional Tuscan soup prepared with a variety of fish. The menu at Giovanni is full of mouthwatering, rustic Italian dishes that can be enjoyed in one of the many dining areas of the restaurant: the trompe l’oeil-painted Pavilion Room; the Card Room, with its painted playing cards watching over the diners; the more private Club Room; or the main dining room or marble-topped bar. The ambience and the delicious northern Italian fare make this the perfect stop for lunch or dinner on your night out in the Big Apple.
About the chef: Patrick Nuti was born and raised in Florence, Italy, and was 12 years old when he started to cook in his uncle’s restaurant during summer vacations. At age 14, he enrolled in the Florentine Culinary Institute, Aurelio Saffi. There he studied under the master chef-teacher, Leonardo Romanelli, who is today a renowned gourmet TV personality.
During summer and winter vacation, Nuti worked in restaurants around Florence, increasing his knowledge of how a kitchen operates.
After military service, he took a position as sous chef for the internationally renowned Cibreo restaurant. He spent seven years at the esteemed Florentine restaurant as executive chef. From there his work took him from Tokyo to Denmark and to New York.
Currently Nuti is collaborating with famous restaurateur Giovanni Francescotti to manage and revamp Giovanni Ristorante, New York City and to open a new Giovanni restaurant in Nashville, Tenn.
47 West 55th Street
New York, NY 10019
Lobster cacciucco is served at Giovanni Ristorante for $35 for two people.
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