Accademia di Vino is a dynamic 200-seat enoteca, restaurant and pizzeria, located at 1081 Third Avenue at 64th Street in New York City. Accademia di Vino is open seven days a week, from 12 noon to 12 midnight. Reservations: 212-888-6333. The restaurant’s bold, refreshing approach to Italian food, extensive and reasonable priced wine list and inviting, casual ambiance has made it a top dining destination on the Upper East Side.
DESCRIPTION: Accademia di Vino is a 200-seat informal enoteca, restaurant and pizzeria, serving traditional and contemporary Italian cuisine. “Accademia di Vino” or “Academy made of wine” – a deliberate pun, carries a collection of over 500 bottles of wines, representing every winemaking region of Italy.
Accademia di Vino will launch its signature wine programs in the fall of 2007. The program will include private and public wine tastings, food and wine pairings, and related classes.
ADDRESS 1081 Third Avenue at 64th Street, New York, New York
HOURS: Accademia di Vino is open seven days a week from 12 Noon to 12 Midnight.
RESERVATIONS: Tel: 212-888-6333
PRICING: Grilled Pizzas: $15-$18
Main Courses: $18-$30
Wine by the Bottle: from $28 Up
Wine by the Glass: $8-$25
MANAGEMENT: Executive Chef: Kevin Garcia
General Manager: John Fanning
Managing Partner and Wine Director: Anthony Mazzola, Partner, Off The Menu
Restaurant Group, LLC (owners of ‘Cesca and San Luigi Restaurants)
DESIGN: Total Square Footage: 5,902
Interior Design: Jack Baum, Tree House Design, New York, NY
Glassware: Schott Zwiesel
PRIVATE PARTIES: Private Room: 40 seated
Private Areas: 12 – 20 seated
Second Floor Dining Room: 160 seated (200 standing)
Entire Restaurant: 200 seated
For more information, contact John Fanning at 212-888-6333.
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. “Accademia di Vino”, which translates to “an academy made of wine,is the most interesting Italian restaurant to open on the Upper East Side in years. The menu offers an extensive journey through contemporary and traditional Italian cuisine. Antipasti, salumi, and pasta; main courses and desserts create numerous options to enjoy a simple snack or a full course tasting dinner.
Our dinner featured three of “the-best-we-ever-tasted-dishes. “Must Tries” include a selection of three cold Italian salumi (or cold cuts). The house cured “lardo”spread on country bread is lethal and delicious. The crispy thin-crusted pizzas, to share, (especially one made with Robiola Cheese, Black Truffle Pate and Pecorino Tartufo ) are devastating. The third masterpiece is a updated version of spaghetti Carbonara. The pancetta is parchment crisp; thin sliced scallion has been added along with an egg emulsifier and tossed with perfect al dente pasta
There is also a very good Prime Aged Ribeye for Two, with Cesar’s Heirloom Beans & Broccoli Rabe and wonderful herb-infused fries. The dessert star is a deadly rich brownie concoction.
Accademia di Vino features a comprehensive collection of over 500 Italian wines offered by the bottle (from $28 and up) and an extensive wine by- the- glass program (from $8 to $25). Assembled by Charlie Australia, Director of Wine Education, it is masterful.
The restaurant encompasses two spacious wine bars – one at the entrance, which has been raised to street level to give passers-by a sense of the lively environment inside. A short staircase past the entrance, aligned with wood paneling and backlit wine bottles, leads to the second wine bar downstairs, which offers several tall tables with slots for purses and shopping bags. The main dining room features cozy, casual dining alcoves. The rear dining room features a climate-controlled wine display and storage room housing 5,000 bottles of quality Italian wines. Service, as orchestrated by General Manager John Fanning, is personable and, like the wine service, unpretentious.
Accademia di Vino, 1081 Third Avenue at 64th Street, rates A Major on the Walman Report.
Academia di Vino is owned by Off the Menu Restaurant Group LLC. Managing Partner, Anthony Mazzola is owner of the highly successful restaurant ‘Cesca on Manhattan’s Upper West Side, and former owner of Sutton Wine Shop. Mazzola oversees selection of wines at Accademia di Vino along with Charlie Arturaola, Director of Wine Education and Events, a 20-year veteran wine educator and consultant who served as director of wine for both the Boca Raton Resort & Club and the Marco Beach Ocean Resort and founding sommelier of the Naples Food & Wine Festival in Florida.
Executive Chef Kevin Garcia has worked with Jean-George Vongerichten, Drew Nieporent, Mario Batali and Johanne Killeen and George Germon. Garcia, who has also worked extensively in Italy, oversees the kitchens at both Accademia di Vino and ‘Cesca.
General Manager John Fanning has managed some of New York City’s top Italian restaurants, including i Trulli, Beppe, and Coco Pazzo.
Customers can sign up for seasonal Italian wine classes led by Tracey Ellen Kamens, Certified Specialist of Wine (CSW) and founder of Grand Cru Classes in Long Island. Winemaker dinners and special tastings are also offered.
“Accademia di Vino”, which translates to an academy made of wine, holds a deliberate double-pun, reflecting the integral part that wine plays in the design and menu of this venture.
Julius S. “Jack” Baum, founder and principal of Tree House Design Ltd., New York, was interior and graphic designer of Accademia di Vino. Baum’s extensive portfolio includes restaurant projects in both New York and Las Vegas.
Accademia di Vino offers three private dining areas – one that seats 40, and two that seat between 12 and 20 guests.
Insalata Mista 9.
Escarole, Hazelnuts, Mint, Pecorino 11.
Accademia’s Caesar, Focaccia Croutons 12.
Tri-colore, Coach Farm Goat Cheese Fritters 13.
Arugula, Cremini, Parmesan, Lemon, Marjoram 12.
Endive, Gorgonzola, Walnuts, Apple 12.
Pizza alla Griglia
Sausage, Broccoli Rabe 15.
Tomato, Basil, Mozzarella 14.
Pumpkin, Pancetta, Caramelized Onions, Sage 16.
Robiola, Black Truffle Pate, Pecorino Tartufo 18.
Mixed Mushroom, Sheep Cheese 15.
Sopressata, Red Pepper, Ricotta 14.
Prosciutto, Arugula 16.
Spaghetti Pomodoro e Basilico 16.
Linguini alla Pescatore, Fish and Shellfish Ragu 21.
Bavette Cacio e Pepe, Virgin Olive Oil, Cracked Black Pepper, Pecorino Romano 16.
Spaghetti alla Carbonara, Guanciale, Cracked Black Pepper, Scallion, Egg 18.
Garganelli, Chicken Sausage, Zucchini, Tomato, Cream 18.
Orecchiette, Pork Sausage, Broccoli Rabe 18.
King Salmon, Lentils, Beets & Basil Oil 28.
Yellow Fin Tuna, Eggplant Caponata & Pignoli 29.
Marinated Half Chicken, Lemon Smashed Potatoes & Charred Scallions 23.
Berkshire Pork Chop, Smoked Bacon, Roasted Potatoes & Cavolo Nero 27.
Prime Aged Ribeye for Two, Cesare’s Heirloom Beans & Broccoli Rabe 60.
Veal Chop Spezie Forti, Oven Roasted Vegetables & Rosemary 35.
Sauteed Spinach Roasted Potatoes
Fried Broccoli Rabe Tuscan Herb Fries
Cavolo Nero Chick Pea Fries