Featuring both classic Italian dishes and modern interpretations.
A lively yet intimate indoor/outdoor destination fusing Italian traditions with contemporary refinements, Feroce is a new concept from Francesco Panella of Antica Pesa, the legendary restaurant in Rome and Brooklyn, and TAO Group. Feroce is a place where guests walk in and feel as though they’ve been instantly transported to Italy, and Italians walk in and feel right at home. The ristorante’s lunch and dinner menus reflect the cuisine found across Italy and is dedicated to dishes from a variety of Italian regions that change with the seasons. Feroce combines the best of both worlds by importing select ingredients from historic brands and small producers from across Italy, and sourcing fresh produce from the best local purveyors in New York. Recipes are kept simple to highlight the flavors of each ingredient and showcase its terroir—the soil, air, and water in which it grew. Tableside presentations add to the sense of occasion: Servers display a rack of artisan salumi, produced exclusively for Feroce and sliced to order. Later, a grappa cart roves the dining room, doling out digestivi paired with pastries.
We encourage you to make reservations up to 30 days in advance. For larger parties, please call us direct or submit a request through our private events form. Our cancellation policy requires cancellations no later than 12:00pm on the day of your reservation.
THE DINING ROOM
Designed in a luscious palette of jewel tones and cognac, Feroce features intimate round booths as well as outdoor seating and a private dining room. Racing-striped leather banquettes take their cues from the upholstery found in vintage Ferraris. Overscaled terrazzo floors riff off of traditional Italian design motifs, as do the deconstructed vintage apéritifs posters in the private dining room.
Feroce’s menu is inspired by recipes from various regions across Italy, to create dishes that are a symphony of finely tuned technique, memory, and tradition. Menu items include Carpaccio di Verdure, grilled organic vegetables served with 24 month aged Parmigiano Reggiano, basil pesto and Pizzuta almonds; Pappardelle al Cinghiale, homemade fresh pasta served with hand-cut wild boar shoulder and sausage ragù; Pesce Spada in Vasocottura, Swordfish cooked in a jar at a low temperature and served in a broth with Taggiasca olives, organic cherry tomatoes, and lemon.
With seating available for up to 14 people, the private dining room is the perfect spot to celebrate in style, no matter the occasion. Additional configurations for private parties include an outdoor garden terrace, or and a full restaurant buyout.
As an international restauranteur and entrepreneur, Francesco Panella has always been inspired by the stories and traditions which are honored through food. Born and raised in Rome he grew up in the restaurant industry, with Antica Pesa, his family-owned establishment since 1922. Francesco transformed this singular restaurant into an internationally acclaimed brand well established worldwide in the culinary scene with a location in Brooklyn since 2012, and Shanghai in 2019. His energy and determination have been shared through his popular television programs aired throughout Europe on Italian food network, Gambero Rosso, and The Discovery Channel, as he continues to give a voice to the gastronomic culture of Italian cuisine, its concept, aesthetic, and of course…the food.
In Italy, food is not only essential to the rhythm of daily life, but familiar and filled with rich traditions. It’s important for me, as a sort of ambassador for Italian cuisine, to showcase the exciting trends happening in Italy and share both the Italian art of cooking and the Italian art of eating those innovations with New Yorkers
Moxy Chelsea’s dining and drinking options, from TAO Group in partnership with Francesco and Lorenzo Panella of Antica Pesa in Rome and Brooklyn, promise to satisfy.
We want to highlight the distinct flavors of each ingredient with simple recipes that tell the stories of their terroir—the soil, air, and water in which they grew