History ofMezzaluna

When Mezzaluna burst upon the Manhattan restaurant scene in 1984, even the most jaded New Yorkers fell in love with the kind of place which they had only known while traveling in Italy.

The excitement of Italian high style met with a new kind of menu: the highest quality ingredients and seasonal produce were combined into simple, yet sophisticated pastas, pizzas and appetizers. No effort was spared to create an authentic Italian trattoria: everything was brought from Italy.


Mezzaluna, the Little Restaurant That Started a Revolution

New York Times

Most PopularOn the Menu

Calamari alla griglia con peperoncino, insalata di rucola e finocchi
Spicy grilled calamari, arugula and fennel salad
Polpettine di verdure miste con formaggio caprino e insalatina di campo
Mixed vegetable croquettes with goat cheese and field salad
Insalata Mezzaluna
Artichokes, celery, mushrooms, parmigiano, arugula
Linguine nere sciue’ sciue’ con gamberetti
Home made black linguine with shrimp, spicy tomato sauce
Penne alla Bisanzio
With fresh tomatoes, basil and mozzarella
Taglierini alla ciociara
With cherry tomatoes, prosciutto, peas, mozzarella, provolone
Spaghettini con bottarga, arancia, limone, prezzemolo e peperoncino
With sun dried mullet roe, orange lemon zest, parsley, chili pepper



Tel 212.535.9600
Open 7 days/week


1295 3rd Ave
New York, New York 10021
between 74th & 75th Street