We are first and foremost a story of love and passion for healthy and tasty food stemming from our 100% Italian heritage. This extends not only to food but also to the wine tradition of Italy, with over 150 labels included in our selection. The outmost respect for the Italian culinary tradition, along with the desire to innovate while using only the best ingredients, are the cornerstone of our cuisine at Cardoncello DiVino
From our name to the actual tables, the Cardoncello mushroom is the beating heart of our restaurant and its original concept. Our romance with this unique mushroom began when our owners had the chance to taste it for the first time back in Southern Italy.
Bewitched by its flavor, they then delved deeper into its millenary history spanning from Ancient Rome to a more contemporary Southern Italian culinary tradition.
Today, we take special pride into being the first restaurant in New York to use the Cardoncello mushroom for many of our recipes.
The Cardoncello mushroom -pride of the agricultural tradition of Southern Italy- has been praised by ancient poets, appreciated since the Middle Ages by the most elegant palates, and glorified by every major culinary master around the world.
Legend has it that it was ancient Latin poet Horace to first praise the Cardoncello’s flavor. During an early morning walk on the Altopiano delle Murge in Apulia, a glint in the mist caught the poet’s attention. After discovering that it was a colony of mushrooms, he asked his guides to pick them up and store them in a bag for that evening’s dinner. Once Horace tasted the mushrooms, he was extremely surprised and said: “This mushroom is so fleshy, so compact, so flavorful! It must certainly be the Gods’ food!”
In the following periods of Middle Ages and Renaissance, the Cardoncello mushroom became a real celebrity. It was considered so delicious and aphrodisiac to be banned by the Holy See because it was commonly thought that the Cardoncello would have distracted the faithful from the idea of atonement. The Holy See believed, in fact, that eating this specific variety of mushroom would encourage sins of the flesh.
Thanks to its unmistakable aroma and texture, similar to that of meat, the “myth” of the Cardoncello is kept alive in the Italian culinary tradition until today, where it keeps on attracting the attention of the best Chefs worldwide.
We are taking on the challenge of offering our guests only the best Italian experience possible (from our warm welcome to our “arrivederci”), proud of our heritage and attention to aesthetic visuals, and aware a modern twist added to solid traditions will make a long-lasting impact into the culinary journeys of those dining at Cardoncello DiVino.
Every detail in our space was carefully curated by Giulia Torregrossa, as to best convey the spirit of our restaurant combining the old and the new in a unique design that will make everyone feel at home.
Our Chef, Max Convertini, finds in his Apulian roots and in the long tradition of Mediterranean cuisine the daily inspiration for his dishes, then adding up an unexpected touch to each of them.
This cuisine, in fact, besides being characterized for the importance given to the raw ingredients, both from the land and from the sea, has also the valuable quality to offer different dishes depending on the different seasons.
But there’s more.
For the first time in New York, and as the only restaurant in the City offering it, the “mythical” Cardoncello mushroom will be present in many of the dishes offered in the menu, as to satisfy diners interested in experimenting something new and different.
Welcome to our “CANTINA”!
Let’s not kid ourselves, the best food in the world wouldn’t be perfect without an amazing wine pairing.
This is why we put substantial care into selecting the best wine producers, whose products adhere to responsible and sustainable practices, as to only offer the best of the best among the myriad of wine options available today.
The 150 labels stored in the open Wine Cellar have been personally selected by our General Manager and sommelier Christian Ferrulli, who will be the one guiding the diners in the choice of the most appropriate wine.
Cardoncello diVino’s Corkage Policy allows a table to bring up to two standard 750 ml. bottles or one Magnum 1500 ml. bottle for $35 per bottle.
Details matter. Often, the final touch consists into adding the right amount and quality of extra virgin olive oil to a dish. EVO is, in fact, a powerful ingredient to underscore the organoleptic properties of a dish and one of the nutritional pillars of Italy. This is, in fact, the perfect natural environment for this kind of cultivation.
The oils we selected in the menu offered at Cardoncello DiVino represent the entire Italian territory (North, Center, South) and are divided into three “categories of intensity”:
– Lightly fruity: delicate oils with light scents, bitter and spicy notes barely or not-at-all present;
– Medium fruity: flavorful and more complex oils with a slightly bitter and spicy flavor;
– Intensely fruity: full-bodied oils with a strong taste and some spicy and bitter accents sometimes more pronounced than others.
The mission is simple: serve delicious food that guests will want to return to week after week.
43 W 27th St, New York, NY 10001
We accept reservation. Call us to reserve your table or fill the OpenTable form:
Monday – Friday
12:00 pm – 3:00 pm
Monday – Saturday
4:30 pm – 10:30 pm
© Cardoncello Divino – Developed by Pravda Collective LLC | All rights reserved.