Becco
 

355 West 46th Street, NYC  NY 10036
Tel : (212) 397-7597


Becco is derived from the Italian word beccare, which means to peck, nibble or even to savor something in a discriminating way. Savoring different dishes in an Italian fashion is the concept at this theater district hot spot where waiters welcome you with open arms and lots of food.

The restaurant opened in 1993 under the direction of Lidia Bastianich and her son, Joseph with the idea that authentic, hearty portion of Italian food can be served at a different price point than the east side establishment of Felidia. Since then, they have expanded the concept even further to include the nearby Frico Bar, which opened in November 1995.

Upon arrival at Becco guests immediately feel like they stepped into a country house in Italy. The main dining room. and bar area are charming and countrified. Motifs of food are appropriately found in every painting on the wall and the seat cushions, preparing the guests for the upcoming experience of waiters arriving at tableside with baskets of bread and purees.

This may be followed by the most popular of becco's menu choices--mounds of assorted Italian antipasti, including focaccia, bruschetta, marinated fish, cheese, roasted peppers and cold salads followed by unlimited servings of three pastas that change daily and according to season. Guests may also opt for a choice of one of the hearty entrees served with a Caesar salad.

Abbondanza is key at Becco where large portions of Italian food are found at modest prices and can be eaten with a large selection of Italian wine for $18.00. Whether it is a 26-oz. grilled veal chop with garlic roasted potatoes and spinach, a grilled swordfish over a stew of canellini beans and escarole flavored with balsamic vinegar, or a 32-oz. porterhouse steak with roasted potatoes and spinach--for people who love to eat, at Becco there is a family that enjoys feeding them.

Chef Giuseppe Vitale

Chef Vitale is a native of Naples, Italy. He arrived in America in 1974 after attending the Hotel Flora Culinary School in Sorrento and worked at several Italian restaurant in New York, including Felidia. He began working at Becco shortly after it opened in 1992 and continues to contribute to its success.

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