Casa Nonna New York
Casa Nonna, which means “Grandmother’s House” in Italian, is as open and inviting as you would expect from our name. Located just south of the theater district, Casa Nonna is our tribute to the bold, pure flavors that are the hallmark of true Italian cuisine.
The menu is a culmination of traditional Roman and Tuscan fare, with a focus on the freshest local and seasonal ingredients. From salumi, cheese and antipasti platters, to house-made pastas and wood-fired pizzas, the menu is offered á la carte and family style, all meant to be shared. A stellar 100% Italian wine list, celebrating the quality and diversity of Italian grape varietals, complements the meal.
The space is sleek and sensual, with dark wood accented with copper veneers, terra cotta floors and shelves laden with Italian products and jarred pastas. A central highlight is the Pizza Bar, which features an elegant marble counter with full view of the open kitchen and mosaic-tiled wood-fire pizza oven.
Casa Nonna’s pizza can also be enjoyed at Madison Square Garden in the SAP Madison Concourse, Garden Concourse & Bridge Level during games and concerts.
Executive Chef, Julio Genao
Born in the Dominican Republic, Chef Julio Genao sees many similarities between the meals his mother and grandmother served while growing up and the Italian cuisine he eventually fell in love with. “They’re both homey, comforting and down-to-earth. I’m attracted to that. I’ve always been drawn to working with rustic cuisine.” And now as the Executive Chef at Casa Nonna he’s able to bring that passion to his largest audience yet.
Chef Genao started out as an artist, but then decided the dinner plate would be his best canvas. After working in the kitchens of Union Pacific, Calle Ocho and Park Avenue Café he found a mentor in Floyd Cardoz of Tabla. “I learned discipline from him. Watching the way he put dishes together inspired the way I wanted to cook.” He then went onto Felidia, Asiate and La Manegeoire.
At Casa Nonna, Chef Genao relishes the opportunity to share his vision of fresh, seasonal ingredients and traditional Italian cooking. “If it grows together, it goes together.” And while he’s drawn to simple pleasures like homemade Burrata and charcuterie, he expects to really shine with the pastas. “Every restaurant I’ve ever been in – I’m always the pasta guy.”