Acappella Northern Italian Restaurant™

Address

1 Hudson Street
New York, NY 10013
212-240-0163

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Zagat 2013

5

Dining is “an event” at this “old-world” TriBeCa Northern Italian re-nowned for “excellent” food, “over-the-top” service and “Godfather opulent” decor; “try not to faint when you get the check” or you will miss out on the complementary grappa.

by Reviewer from Zagat 2013

Zagat 2012

5

“Bravissiomo!” sing supporters of this “over-the-top” “old-fashioned” TriBeCa Northern Italian, where “superb” eats arrive via tuxedoed waiters who’ll “pamper” you “like a don” (they even filmed a Soprano scene here); post-meal the “gratis grappa” eases the pain of paying the check.

by Reviewer from Zagat 2012

Zagat 2011

5

“Old-world” is the word on this TriBeCa Northern Italian offering “fantastic” traditional cuisine served in”formal” digs by “tuxedoed” waiters who “can’t do enough for you”; true, prices are on the “business-class” end of the scale, but at least there’s “free after-dinner grappa.”

by Reviewer from Zagat 2011

Zagat 2010

5

It’s a “trip to Italy without the airfare” at this TriBeCan offering some of the “best classic Italian in the city”; it’s “old-fashioned”, a la 1960, and “pricey” too, but “excellent food and service” backed up by “free grappa” at meal’s end make it “one of the city’s hidden treasures.”

by Reviewer from Zagat 2010
The # 1 Restaurant critic in NYC

Zagat 2009

5

“One of TriBeCa’s fanciest Italians”, this “special-occasion” Tuscan features “excellent” food served by a “fawning” staff skilled in “old-school” tableside preparation; “low lighting”, “pretty” decor and “amazing” gratis grappa “make the hefty tabs easier to digest.”

by Reviewer from Zagat 2009

Zagat 2008

5

“Dark” and “romantic”, this “white-tablecloth” TriBeCa Northern Italian piles on the antipasti and other “delicious” “old-world” delights served “with flair” by “over-the-top” waiters, just “hold your breath when the bill comes” – and “decide the tip” before downing the gratis “housemade grappa”.

by Reviewer from Zagat 2008

Michelin Red Guide 2006 NYC

5

If this restaurant looks familiar, it may be because you saw it in the first episode of the popular HBO series The Sopranos, part of which was filmed here. A large reproduction of the imposing portrait of Frederico da Montefeltro, erstwhile duke of Urbino, dominates the brick wall of the dining room (the original, painted by Piero della Francesca in 1645, is on display in Florence).
The rest of the lovely room boasts stately columns, antique tapestries, and large, curtained windows in front. Overseen by chef/owner Sergio Acappella, the kitchen turns out carefully prepared Northern Italian dishes, including homemade pastas. At the end of your meal, enjoy a complimentary glass of grappa.

by Reviewer from Michelin Red Guide

Zagat 2006

5

“Absolutely fabulous food” and “Oscar-worthy performances” from an “extremely attentive” staff light up this “dark” yet “elegant” TriBeCa Italian; yes, it can “make an expense account blush”, but at least the signature “wicked” postprandial grappa’s free.

by Reviewer from Zagat 2006

Zagat 2005

5

“Fantastic” Northern Italian food provides the grace notes at this “dark” TriBeCa “cocoon” known for its “gratis grappa cart” and a tuxedo staff “so attentive they’ll catch your napkin before it hits the floor “; in short, expect to “feel like royalty”, so long as “money is no object.”

by Reviewer from Zagat 2005

Zagat 2004

5

Though not as widely known as it deserves to be, this “dark, romantic” TriBeCa Northern Italian “strikes high notes” with its “amazing” classic dishes and “attentive” black-tie staff; not surprisingly for a such a “special-occasion” haven, it has high tabs, but at least the “spine-tingling” gratis grappa will leave one “warbling.”

by Reviewer from Zagat 2004

Zagat 2003

5

An aria to “leisurely”, “old-style” dining complete with a “doting” “tuxedoed” staff, this “romantic” TriBeCa hits the upper registers with “rich”, “reliable” Northern Italian dishes, “nonstop” service and alto prices; all in all, it’s “intoxicating”, especially with “complimentary grappa” as an encore.

by Reviewer from Zagat 2003

Zagat 2002

5

Warblers have “something to sing about” at this “underrated” TriBeCa Northern Italian renowned
for its “over-the-top” service and high-“quality” meals polished off with “potent” “homemade grappa”; sure, you’ll “feel like royalty”, but be ready to “spend a bundle.”

by Reviewer from Zagat 2002

Zagat 2001

5

Surveyors sing the praises of this “dark, romantic” TriBeCa Northern Italian where the food hits high notes and “the waiters do everything but eat it for you”; though the tab is a bit steep, it’s “worth the trip Downtown”, specially for a “clandestine affair.”

by Reviewer from Zagat 2001

Zagat 2000

5

Overlooked” but “one of the better Downtown places”, this “romantic” Tribeca Northern Italian has “super attentive” service and “delicious food” the tab hits “too high a note” for some, but it’s in tune with the quality.

by Reviewer from Zagat 2000

Zagat 1999

5

“They ‘wait on you hand to foot’ at this well-rated ‘dark and romantic’ TriBeCa Northern italian restaurant where the ‘wonderful’ food is ‘worth’ the high price.”

by Reviewer from Zagat 1999

Zagat 1998

5

“The prices are as high as the loft ceiling but the menu is superb”, says reviewers of TriBeCa italian restaurant. “The waiters could not be more attentive.”

by Reviewer from Zagat 1998

Zagat 1997

5

The Northern Italian fare is “garlicky and delicious” at this “romantic” TriBeCa throwback to “old mob days”; though prices may draw triple takes, most are charmed by the “friendly” waiters.

by Reviewer from Zagat 1997

Zagat 1996

5

A “welcome addition to Downtown”, this “inventive” Italian newcomer’s “waiters almost act out the menu” in a setting “like a scene from The Godfather”, if only it wasn’t so expensive.”

by Reviewer from Zagat 1996

Zagat 1995

5

In the attractive space that once housed One Hudson Cafe, this Italian newcomer has set up shop with a surprisingly old-fashioned and pricey menu; although it’s too new to call, it seems too old to believe.

by Reviewer from Zagat 1995

Reviews from the Internet

Time Out Magazine (Eating & Drinking 2000)
Part restaurant, part circus, Acappella draws the male Wall Street elite to its brick-walled loft space. Sauces on meats and pastas are rich, and an unusual combination pasta dish allows diners to experience three offerings at once. Veal-lovers have several options, and tasty free tidbits will make everyone happy: chunks of Parmesan dispensed from a huge wheel, or a swallow of the house grappa, made with kumquats, cherries or figs and poured (dramatically) into a chilled snifter. Create your own drama by ordering the ba-nanas flambés, which comes with unconscionable amounts of butter and sugar. Great service makes it easy to sit back and enjoy the Acappella show.

IN New York Magazine
Intimate encounters ensue when light, creamy cheesecake follows Northern Italian Specialtí at this mood-enhancing romantic spot.

Yahoo Local Search *****
If you are viewing artists’ lofts in Tribeca, sightseeing New York’s latest trendy neighborhood, or just in the area, be sure to stop in at Acapella’s. Noted for their attentive service, don’t be afraid to ask a waiter for advice, or a maitre’d to order for you. Traditional and modern classic Italian dishes are offered from the menu or cooked to order. Set in a casually elegant atmosphere.

Gourmet Magazine
Acappella intoxicates before the first glass of Merlot is poured. The Acappella dinner crowd combines twosomes enjoying a romantic dinner with well-heeled business and financial types. Co-owner/Executive Chef Sergio plays the restaurant’s host with great panache, expertly illustrating the preparation of his bold dishes with classic Italian expression. He’ll even custom-design your meal, incorporating his extraordinary daily specials.

Crain’s Magazine
A flame for the traditional.

Downtown eatery, Acappella, favors courtly service.There are so many pre-appetizers at Accapella, a posh and romantic Italian restaurant near City Hall, that you could probably stop short of ordering anything, and say “April Fool” to the restaurant’s courtly staff. That could be a shame. You will miss a show, and it might to bee much of a test of their bountiful bonhomie.
Acappella is based in a century old building at the corners of Chambers and Hudson street, in a high-ceilinged, almost triangular-shaped room with very low light level despite candles on the table. In fact, the most illumination the room gets, is from the flaming dishes that frequently wend their way to diners.

One wall sports a tapestry into which is woven “Sergio Acappella,” honoring co-owner, host, chef and jack-of-everything, Sergio Zerka. Now 35, these Roman-born, Bronx raised restaurateur of considerably brio has worked in the hospitality game since was 12. Prior to opening his own business 18 months ago, he was maitre d’ at nearby Il Giglio, another exemplar of stylish service and good food. Mister Zerka’s partner is Darren Kipnis, a Merrill Lynch vice president and nephew of legendary Broadway restaurateur Joe Kipnis.
Accapella’s wait staff could not be more congenial and accommodating. The tuxedo team smilingly seats politicos, lawyers and celebrities, then quickly sets before them a blizzard of bites consisting of Reggiano Parmesan cheeses, bruschetta, Italian cured salami and spicy dipped zucchini and garlic.

It’s a bit difficult to follow the four-minute recitation of daily, or perhaps seasonal, specials, most of which seem long on cognac, cream, and other ingredients to sadden a cardiologists heart. But my, oh my, do they have taste! Price, too. Among antipasti ($9-$12) and pasta and risotto choices ($19-$26) try the paper-thin slices of air-dried beef bresaola with a rich bouquet of truffle oil and Parmesan, or the grilled Portobello mushroom with fresh herbs.

The ever-solicitors front-line courtiers of Acappella take great pride in their Bandiera Italiana , a plate showcasing three different pastas whose colors suggest the Italian flag; it also suggests a little bit of heaven. Fettuccine with wild mushrooms, cavatelli with pesto, and green and white “hay and straw” pasta with fresh plum tomatoes and herbs are not new ideas, but they are superbly realized here.

Most of the menu touches familiar bases, with generosity and flame – buoyance. The kitchen takes it a step further with veal chop Mount Etna, a thick, fist-sized broiled beauty, finished with peppers, hot and not, plus balsamic vinegar. The Mediterranean bass fish called branzino gets a spicy arabiata treatment. Red pepper is the sensory catalyst in a steak and porcini dish called “Vagabondo.” Fresh mint sparks a sautéed chicken breast preparation with mushrooms and mozzarella with wine sauce.

The otherwise impeccable grilled veal paillard was too long under a salt shaker, and the shrimp that garnished the lobster ravioli had a hint of iodine. Between entrée and dessert courses, the wait staff flaunts their flare again, unfurling a crisp new tablecloth over the old one, whether it’s needed or not. The sweets offered here are conventional but well made, including Bindi sorbetti flown in from Milano.

The little touches that mean a lot continue after dinner. Complimentary grappa or other liqueurs are offered: I tasted both a delicate and pleasing house-made anisette and a Sambuca Black, a beverage with truly remarkable bouquet – post prandial potable hearty enough to have satisfied the nose of Jimmy Durante. Wine prices, though, are all over the lot, and occasionally off the wall.

The Dutchess Funtion Gazette

March, 1996
One of my favorite things to do on a Saturday night with my husband, is to go to dinner in New York City. So recently, we ventured into the depths of Tribecca and found “Acappella.” We had been anxious to try this “Il Mulino” descendant for some time, and the evening was terrific.

Many words describe my memorable dining experience: Fun, perfection, worth.

The atmosphere of Acappella is very pleasant and attractive. Upon entering the restaurant there is a large inviting bar where you can have a drink, smoke (humidor available) and playful conversation with the bartender. The dining room is large as well, with cathedral ceilings, white linens and dark lightning. The décor is simple, yet masculine and grand.

When seated you are presented with delicious cheese, tomato bruchetta and fried Italian sausage on the house, as you decide on your meal.

The service is very professional yet the waiters are amusing and unpretentious. Once our waiter presented the specials, we were well on our way to food heaven. (Some items we chose of the menu as well).

The appetizers were first-rate. The shrimp and clams in a garlic, wine and herb broth was absolutely delicious. The spadini, baked , fresh mozzarella cheese, encrusted with a anchovy base and garlic and caper topping was to die for! (Not for those on heart medication). The “Italian flag”, three different pastas, each superb and special.

The two entrées we tried were the veal chop and the lobster. During the meal the veal chop was described as “the best I’ve ever had”, prepared with wild mushrooms, Dijon mustard, wine and herbs, approximately four inches thick and beautifully presented. The lobster was shelled and smothered in a sea of garlic, bread crumbs, wine and butter and was, a moving experience.

Our dessert was made with fresh oranges, prepared at the table and drenched in Grand Marnier liqueur. It was light and perfect. I must mention the grappa, homemade, fermented in apricot, smooth and intoxicating. My husband and also I shared our favorite Chianti during the meal, the Chianti by Ruffino, the reserve gold label.

Although the restaurant is not for the one on a budget (expect to spend approximately $75.00 per person), the food is fresh, prepared meticulously and with generous portions. What else could you ask for!
Oh, and parking is available directly next to the restaurant, on Chambers Street. Chao!

Reviews from the Internet & Accolades

Gayot.com
Acappella sings a siren song of super service in the northern Italian mode. In a dim, romantic and sumptuous setting, courtly servitors set out a huge array of pre-appetizers. Reggiano Parmigiano, salamis, olives, focaccia and more are paraded in amounts sufficient to annihilate any appetite. Then the real meal begins, and it is very good indeed.

Citysearch.com
By far THE best Itlaian food in Manhatten. It’s a special restaurant and the perfect date place. It’s also great with family and friends. They serve you app’s before you even order so beware and pace yourself. Love the Sea bass with a light caper and tomate sauce! Very nice bar and the most beautiful decor. Very dim and sexy! Can’t wait to go back.

Menu Pages.com
Posted by Joe Z on 10/22/2005

Awesome

The food was incredible and the service was outstanding. The staff would sweep in, silently, whenever something needed attention. The bar was comfortable and quaint. I recommend this place to everyone who loves Italian food.

10Best.com
This Italian restaurant’s dark interior, exposed brick walls, intimate tables and superb service make it a favorite among Lower Manhattan’s hopeless romantics. The restaurant’s popularity is easy to explain, for owner Sergio Acappella makes sure you and your date are treated like royalty when you walk in – from the delightful appetizers to the tantalizing entrées. The Northern Italian menu changes seasonally, so you can always rest assured that each dish contains the freshest available ingredients. Save room for one of their homemade desserts, or you’ll never be able to live with yourself. Reservations are strongly suggested. ”

Epinions.com
Recently, I had an opportunity to peer into the mystery around Acappella, perennially one of New York’s top-rated Italian restaurants, when we gathered there for a birthday celebration. Granted, we were the youngest and most casually dressed in the cavernous, dim room, but we also had the most fun.


Accolades

To: The staff of Acappella.

Thank you for a great food, impeccable food and warm Friendship.

By Harcourt School Publishers, New York Metro Division 2004
COPYTEX CORPORATION RECOGNIZES

Acappella Restaurant as the finest Dining Establishment in NYC

For your World Class Cuisine, Unequaled Service and Exceptional Warm and Friendly Atmosphere. You are assigned the Highest Level of excellence: PLATINUM
Presented by: Ed Kane
President and CEO, Copytex Corporation
An ALCO Standard Corporation

Zagat Survey 1999 New York Restaurant

Awarded to Acappella fine Italian Cuisine 1999 Zagat Survey

Restaurant Review

Recommended establishment 1997 by The American Academy of Hospitality Sciences.

Five STAR DIAMOND AWARD *****

The Establishment has been selected by The American Academy of Hospitality Science as one of the Finest in the World in its category and classification.