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352 West 44th Street, (W 44th St. Between 8th Ave. & 9th Ave.)(212) 399-4141
Minimum order of $20.00 is required for delivery
Delivery estimate is 25-40 min (more info)
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Minimum order of $20.00 is required for delivery
Delivery estimate is 60 - 75 min (more info)
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All dressings served on the side.
Merely steps away from the lights of Broadway, etcetera etcetera is the perfect venue for either a pre- or post-theater dinner. It has a stainless steel bar, a sixty-seat dining room downstairs and a private space on the second floor that can accommodate up to one hundred guests. Chef Stefano Terzi and his partners Daniele Kucera and Franco Lazzari have unveiled their vision of a sanctuary that incorporates their unique cultural heritage with years of experience gained from major New York City restaurants—including their own Vice Versa!
Mouth-watering Italian fare is served in an ambiance punctuated by modern art and industrial design elements. These details draws New Yorkers and tourists alike to etcetera etcetera, a chic Midtown haven where the outgoing staff will help you make the most of your dining experience.
Menu highlights include pistachio-crusted salmon, and the veal, raisin and amaretto cookie-filled ravioli. The prix fixe menu is both tasty and affordable at thirty-five dollars. It is also one of the most convenient prix fixe menus because it is offered all the time, not just pre- or post-theater. The wine list covers nearly every region in the world with affordable and smart selections. Last but not least, all desserts are homemade, so be sure to save room.
The private event space above the main dining room can be used as two rooms, or as one large room that accommodates up to one hundred people for dinner or two hundred for cocktail receptions. AV equipment is available. Modern art and skylight illuminate the warm and welcoming space.
Last night’s dinner at Etcetera Etcetera was once again exceptional and memorable. I was met with EE's focaccia bread, a staple charcuterie , a new, fresh pasta menu item that was both well executed and well prepared, and the restaurant’s excellent dessert cookies—a delivery experience I’ve come to rely to recoup, and meet new and old friends. Delicious and the staff always takes care to make sure your meal and delivery is right and enjoyable.
Posted 2 years ago by Christian S.
While the tuna carpaccio was okay, the portion was ridiculously small. The salad smelled since it had wilted and then was missing the avocado. Overall, this restaurant was a rip off and there are far too many Italian places in Hell's Kitchen to ever go back. No thanks.
Posted 3 years ago by mimi d.
Food with high quality ingredients that tastes excellent.
Posted 6 years ago by Sahand B.
Rip off. Ordered a soup which was $10 and came in a container that dressing normally comes in. Tiny. Barely five mouthfuls. Called the restaurant as not keen on being ripped off, to be told that that is the size they serve in the restaurant (didn't know they sold tableware bowls that small) and the reason it was $10 is because it was made fresh. What a crock. My husband had pasta. Again a minute portion. If you like paying high prices for small portions this is the restaurant for you.
Posted 7 years ago by Samantha V.
Expensive for extremely small portions, They serve 3 meatballs and charge $19.
Posted 7 years ago by Matthew H.
Best Italian delivery in the neighborhood (and we have tried them all). Had the cornish hen and the mushroom ravioli, and both were perfection! Highly recommend, despite the price.
Posted 7 years ago by Kizzy J.
Food is always delicious. A sophisticated Italian food as oppossed to the heavily sauced "avaerage" Italian that most people think is what should be expected. Never a miss, always a hot. I highly recommend it.
Posted 7 years ago by Bill K.
50% higher price, 50% less food than standard italian, and not very tasty (the serving sizes implied haute cuisine, but the quality and flavor were mediocre). Would not order from again.
Posted 8 years ago by Emily C.
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Most of Daniele’s fondest memories of childhood involve his grandmother and food. As he grew older, he discovered that his interest in food was matched by his love of languages and meeting new people. At University, Daniele enrolled in a program that combined the disciplines of hospitality, cooking and languages and eventually settled in Verona after graduation. Here he found a job in a family-run hotel and learned the business from the ground up. Three years later he was hired as a director for an upscale hotel with two restaurants on the stylish Venetian coastline.
In 1992, Daniele relocated to New York City working as a manager and Maitre d for Tony May at the newly opened San Domenico restaurant. Here he met Franco Lazzari and formed a fast friendship and started developing plans for their future restaurant. After five years, Daniele began work as a food and beverage coordinator for a convention planner. Upon returning to New York after extensive traveling, he reunited with Franco who had begun working at the newly opened Jean Georges. Daniele gained invaluable experience when he joined the team at Jean Georges and also finalized plans with Franco for their new restaurant, bringing in Chef Stefano Terzi as a third partner.
At ViceVersa, opened in 1999, Daniele, Franco and Stefano unveiled their vision for a contemporary Italian restaurant, combining the traditions of their own cultural background with the youth and energy of their years and the sophistication and experience of their time spent in major New York restaurants. With the opening of Etcetera Etcetera this past year, Daniele, Franco and Stefano bring to the Theater District a cool looking, warm feeling restaurant that offers a young fresh look at Italian cuisine.
While studying economics at the University of Bologna, Franco Lazzari found a job as a waiter at San Domenico of Imola. This experience grew into a full-time position for the following six years in which Franco acted as captain and sommelier, forming his managerial skills and knowledge of Italian wines. He then became co-owner of Pappagallo, one of Italy’s most celebrated restaurants. In 1988, the opportunity arose to open a “sister” restaurant of San Domenico in New York City. It was at this Central Park South establishment that Franco met future business partners Daniele Kucera and Stefano Turzi. In 1997, Franco joined the team that opened Jean Georges and used the next two years to finalize the details of his own project.
With a mother who was a cook by trade, Stefano Terzi learned to appreciate food at a young age. Stefano enrolled at the three-year culinary school, Instituto Alberghiero in San Pellegrino. When he graduated in 1986, he was prepared for work at Novara and Milano after having gained experience while working during college. Stefano joined the Michelin-rated Locanda Dell’Angelo in 1990 as sous chef under Pierangelo Cornaro. Upon moving to the United States, Stefano began working as sous chef at Il Cielo in Beverly Hills. After relocating to New York City, Stefano polished his techniques at San Domenico where he met and became friends with Franco Lazzari and Daniele Kucera. The three discovered they shared a similar culinary vision when it came to their philosophies on restaurants and began work on pursuing their mutual dream.
At ViceVersa, Stefano created a menu that features contemporary Italian food with a fresh and light approach, while still remaining true to the flavors of the traditional cuisine. At Etcetera Etcetera, Stefano presents a fresh and young interpretation of Italian cuisine with a light Mediterranean accent.
Having graduated with the highest honors from the University of Florence, Franco Rosignolo specializes in 14th-18th Century Italian Architecture. In designing ViceVersa, Franco has layered a variety of natural materials to create a clean contemporary space that is both stylish and welcoming. Etcetera Etcetera presents a clean and smooth design that creates a warm and sophisticated ambience, enriched by a soft lighting concept and hand made tiles from Imola, Italy.
Prosciutto di Parma con Datteri alla Griglia e Pancetta—Imported prosciutto, melon and grilled dates wrapped in pancetta
Bistecca alla Griglia Marinata al Limone, Prezzemolo e Aglio Arrostito—Grilled skirt steak marinated in a parsley, lemon and roasted garlic sauce
Salmone in Crosta di Pistacchi con Salsa al Vino Bianco ed Erba Cipollina—Oven roasted salmon with pistachio crust, red Swiss chard and white wine and chive sauce
Tagliata di Petto D’Anatra con Verdure Miste e Sugo al Porto—Oven roasted duck breast with port wine sauce, roasted potatoes, sautéed carrots and zucchini
Ravioli di Ricotta e Spinaci con Pesto di Noci—Handmade ricotta and spinach ravioli with walnuts and cream
Gnocchi di Patate con Sugo all’ Aragosta—Homemade potato gnocchi with lobster sauce
Above content provided by restaurant.
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