: Marc Taxiera- Taxiera helms the kitchen at this authentic Tuscan restaurant as well as at The Russian Tea Room. Raised in an Italian household, where nightly dinners consisted of homemade specialties such as gnocchi and spaghetti with meat sauce, he learned early on to appreciate fresh ingredients and dishes that highlight the natural vibrancy of clean flavors. After graduating from the Institute of Culinary Education, he joined the team at Felidia, before moving on to Baldoria and then onto Beppe under the tutelage of Cesare Casella.
DESIGN & CONCEPT: Tucked away between historic Gramercy Park and the Flatiron Building, Beppe is a charming space modeled after a Tuscan farmhouse, featuring a terracotta tiled roof, antique barn-wood flooring and a roaring fireplace in the winter. The bi-level space features an upstairs private dining room that seats 30.
MENU: Taxiera’s authentic Tuscan cuisine has a refined modern edge. Produce is sourced from the nearby Greenmarket, and the restaurant offers regular dining specials.
SIGNATURE SUMMER DISHES:
– Cappasante, Pan seared sea scallop crusted in Sicilian pistachios with a strawberry and shaved fennel salad in a pink peppercorn and strawberry vinaigrette
– Papa al Giallo, Yellow tomato and basil soup thickened with bread, served at room temperature
– Pinci, Whole wheat pasta with sea bass, cherry tomatoes, garlic, manila clams and citrus zest
– Gnocchi, Ricotta gnocchi with zucchini blossoms, baby corn and summer black truffles
– Halibut, with a carrot saffron and lobster emulsion served with a warm lentil salad
– Agnello, spiced lamb rack with cherry braised lamb agnolotti, tomato eggplant timballo drizzled with a cherry lamb reduction
BEER/WINE/COCKTAILS: Beppe boasts a 100% Tuscan wine list, a selection of homemade grappas, infused homemade grappas and grappa cocktails, as well as a $5 cocktail list and a signature seasonal cocktail list.
PRICE POINT: Moderate
HOURS: Lunch- Monday through Friday, 12PM – 2:30PM
Dinner- Monday through Saturday, 5:30PM – 11:30PM
By Nancy Walman
Beppe, Gramercy’s authentic Tuscan restaurant boasting executive chef Marc Taxiera, is pleased to announce their new summer menu, pasted below and attached. Taxiera presents a more modern approach to combining quality ingredients with traditional recipes while still upholding the same concepts that are the backbone of Beppe- utilizing the Union Square Greenmarket every morning, staying to to traditional Tuscan cuisine, and implementing recipes passed down through generations.
Highlights of the new menu include an Estate Insalate, featuring Organic Greens with Grilled Peaches and Jicama tossed in Apricot dressing and crumbled Gorgonzola; Spada Carpaccio, cured, smoked Swordfish with Wild Arugula tossed in Pomegranate Balsamic Vinegar and Extra Virgin Olive Oil; whole wheat Pinci pasta with Sea Bass, Cherry Tomatoes, Garlic, Manila Clams and Citrus Zest; Agnello, spiced Lamb Rack with Cherry Braised Lamb Agnolotti, Tomato Eggplant Timbalo drizzled with a Cherry Lamb reduction; Ricotta Gnocchi with Zucchini Blossoms, Baby Corn and Summer Truffles; and Papa al Giallo, Yellow Tomato and Basil Soup thickened with bread, served room temperature.
As always, Beppe features produce sourced daily from local purveyors and pastas that are handmade daily. Recipes are available upon request and Chef Taxiera, who has been featured in numerous local NY and national print, radio and television outlets, is available for interview. Beppe is also proud to support their patrons with a series of summer specials, including:
50% Off All Wine Bottles Every Monday (any bottle in the house)
$24.95 Three Course Prix-Fixe Lunch
$39.95 Three Course Prix-Fixe Dinner
Homemade Infused Grappas
$5 Cocktails, all day, every day
Beppe is located at 45 East 22nd Street, and you can visit them on the web at www.beppenyc.com and rates A Major on The Walman Report
Copyright 2009 By Punch In International
Muddled basil and vodka with a splash of triple sec
BLOOD ORANGE COSMO
House vodka, lime juice and a splash of our fresh hand squeeze blood oranges.
Tuscan refreshment made with Amaro and a melody of citrus flavors
Relieve your aggression with this Hendricks gin and “punished” cucumber 14
Our version of a classic cocktail mixed with Buffalo Tres bourbon and Amaretto shaken with sweet and dry vermouth
Bombay Sapphire with fresh squeezed lemon juice topped with soda water 14
Sounds small, but packs a big punch! Tanqueray with muddled strawberries
(RI) Rye Whiskey served with a blend of orange and lemon juice.
Refreshing “lemonade” made with spiked thyme-infused vodka and fresh thyme sprigs.
Simple martini with a contrasting finish of sweetness and tartness
Combination of Vodka, peach and orange juice to finish the day or begin the evening
Try this tasty concoction that is light, refreshing, and makes you feel like you’re on a picnic.
PRETTY IN PINK
Vodka, cranberry juice and freshly made lemonade. Feelin’ extra sweet? Ask for a sugar rim.
Gin and lemon juice with an accent of Presecco. Try picking this drink up!
Beppe’s tasting plate of salami, prosciutto and mixed crostini 12
Sautéed squash blossoms, zucchini and a fried quail egg over fettunta 11
Moretti La Rosa beer battered quail fried with herbs and green tomatoes 14
A tasting of tomatoes: bacon panna cotta with tomato salad, roasted tomato soup and tomato mozzarella in “carrozza” 12
Beppe’s handmade pork sausage flavored with house blended Tuscan “spezie”, grilled and served with imported stewed beans 12
Pan seared sea scallop crusted in Sicilian pistachios with a strawberry and shaved fennel salad in a pink peppercorn and strawberry vinaigrette 14
Cured, smoked swordfish with wild arugula tossed in pomegranate balsamic vinegar and extra virgin olive oil 13
Z U P P E
Roasted corn soup blended with mascarpone cheese then topped with jumbo lump crab, corn and tomato salad 12
PIAZZA dell’ UNIONE
Mixed market vegetable soup (vegetarian) 10
PAPA al GIALLO
Yellow tomato and basil soup thickened with bread, served room temperature (vegetarian) 10
Organic greens with grilled peaches and jicama tossed with apricot dressing and topped with crumbled gorgonzola 12
Mixed Heirloom tomato and cucumber salad in tomato water 13
Imported mixed artisinal bean salad 10
Radicchio, endive and arugula with goat cheese and dressed in a broken beet walnut vinaigrette 11
Executive Chef Marc Taxiera
“Butcher’s spaghetti” with crumbled pork, garlic, Chianti, rosemary and tomato 11/20
Frill-edged pasta with a traditional “pomarola” tomato sauce flavored with fresh thyme and aged pecorino cheese 9/18
Whole wheat pasta with sea bass, cherry tomatoes, garlic, manila clams and citrus zest12/22
Prepared daily with seasonal green market ingredients 11/20
Spaghetti with a “crazy sauce” of bacon, tuna, pork, mushrooms and tomato 12/22
Ricotta gnocchi with zucchini blossoms, baby corn and summer black truffles 11/21
Green tomatoes stewed with garlic and basil over “mezzo” rigatoni with ricotta salata cheese 10/19
Whole Mediterranean sea bream roasted with olive oil, lemon, fresh herbs and garlic 33
Wild salmon with a salad of green beans, watermelon, cherry tomatoes and basil in a raspberry vinegrette 31
Pan seared halibut with a carrot, saffron and lobster emulsion served with a warm lentil salad 32
Rosemary and garlic marinated pork ribs slowly roasted then grilled with Tuscan baked beans 28
Spiced lamb rack with cherry braised lamb agnolotti, tomato eggplant timballo drizzled with a cherry lamb reduction 30
Grilled marinated Kobe steak then thinly sliced with sauce “aromatti” served with grilled radicchio and a warm bean salad 30
All natural New York strip steak grilled with aromatic spices and served with roasted garlic 34
POLLETTO ALLA DIAVOLO
Roasted baby Poussin served with hot and sweet cherry peppers, roasted potatoes and baby carrots 29
A tasting: grilled pork chop glazed with peach infused honey, a pulled pork and peach salad and fried “testina” milanesse 32
C O N T O R N I
TUSCAN FRIES VERDURE
Beppe’s unique fries with fresh herbs 10 Market greens sautéed with garlic 10
TIP SHEET– Homemade Infused Grappa Tasting at Beppe
WHAT: Homemade Infused Grappa Tasting
WHERE: Beppe – 45 East 22nd St. (Second Floor)
(212) 982- 8422 – http://www.beppenyc.com
WHEN: Tuesday, July 21st from 7-9PM
DETAILS: Beppe, one of Manhattan’s most well known authentic Tuscan restaurants, hosts their first Homemade Infused Grappa Tasting with Chef Marc Taxiera on Tuesday, July 21st from 7pm – 9pm in their private tasting room.
The uniquely Italian spirit is homemade and infused at Beppe with flavors including chamomile, raspberry, coffee, cinnamon and blueberry. Guests can celebrate the long-awaited arrival of the house infused grappas, which take over six weeks to mature in flavor, for just $25. This includes a tasting of all five infused grappa flavors, as well as one of Beppe’s original grappa cocktails. Complimentary appetizers will also be served.
The infused grappas as well as the original flavored grappa cocktails are available to the public beginning July 20th. A cocktail menu follows.
For additional information, please contact Malisa Meresman at R. Couri Hay/Creative Public Relations, (212) 580-0835 / email@example.com
Homemade Infused Grappas – 15
Flavors- chamomile, raspberry, coffee, cinnamon, blueberry
"Lampone" – 12
House made raspberry infused grappa mixed with pineapple juice, white cranberry juice and triple sec.
"The Tuscan Lebowski" – 12
Our version of the White Russian. House infused coffee grappa, vodka and cream.
"Caffe Freddo" 12
House infused cinnamon grappa, vodka, iced coffee and simple syrup.
"Afagato" (dessert) 10
House infused cinnamon grappa poured on top of vanilla gelato.
"Blueberry Sweet Tea" 12
House infused blueberry grappa and sweetened iced tea