Ferdi

The lineage of this kitchen traces back to the island of Ponza and a grandfather who arrived as a chef in 1955 to cook in the Bronx. The current menu focuses on pastas and chicken entrees, alongside a selection of Italian wines. While the kitchen draws on family roots, the dishes lean toward a creative, nontraditional interpretation of Italian flavors rather than strict classics. Meals here conclude with desserts like cheesecake served with berry sorbet or a gelato portioned for two.