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Italian Charm Meets Manhattan Sophistication

A ferocious indoor/outdoor destination for Italian cuisine in Chelsea’s Flower District

Celebrate the Connection

Between food, friends, and family with Italian dishes using ingredients served at the peak of their season

Quintessential Italian Hospitality

By Francesco Panella of Antica Pesa, the legendary restaurant in Rome and Brooklyn & Tao Group Hospitality

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Celebrate The Holidays

Gather with friends and family to join us this holiday season

RESERVATIONS

(212) 888-1092

At Feroce, we encourage you to make reservations up to 30 days in advance. For parties of 13 or more guests, and all private dining room inquiries please call us at 212.268.1488 or email moxychelseaevents@taogroup.com. Our cancellation policy requires cancellations no later than 12:00pm on the day of your reservation.

To order something from our menu for a friend, relative or business associate who will be dining with us, or to purchase a customized cake please email us at Ferocenyreservations@taogroup.com

Please note that up to seventy-two hours in advance may be required to fulfill your request.

OUR STORY

The philosophy behind Feroce is to share the authentic experience of Italian dining, where food is not only an essential part to the rhythm of daily life, but familiar and filled with rich traditions.

OUR CUISINE

Feroce’s seasonal menu is inspired by recipes from various regions across Italy, to create dishes that are a symphony of finely tuned technique, memory, and tradition. Our focus is on elevating the flavors of dish through a combination of fresh local ingredients from America, with the highest quality ingredients from Italy.

OUR SPACE

Designed in a luscious palette of jewel tones and cognac, 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 features intimate round booths as well as outdoor seating and a private dining room, with seating available up to 16 people, the private dining room is the perfect spot to celebrate in style, no matter the occasion. Additional options for private parties include an outdoor garden terrace or full restaurant buyout. For all private dining or events inquiries please call us at 212.268.1488 or email moxychelseaevents@taogroup.com

Gift Cards

Tao Group Hospitality offers a Universal Gift Card which can be purchased and redeemed at any of our participating venues. Give the gift of a world-class experience by ordering one today.

Francesco Panella

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.

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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

Francesco Panella

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.

Forbes

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

Francesco Panella
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