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Lattanzi Restaurant
361 W 46th St
New York, NY 10036
Uber
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Lattanzi
Dessert
Lattanzi
Antipasti
Soup of the Day
$14.00
Ask your server
Antipasto di Vegetali
$20.00
Seasonal mixed grilled vegetables
Mozzarella e Pomodoro
$17.00
Warm homemade mozzarella, tomato, and onions with EVOO and basil
Carciofi alla Giudia
$20.00
Our signature artichoke dish sautéed in EVOO and garlic
Insalata di Rucola, Pere, e Parmigiano Reggiano
$18.00
Baby arugula salad with diced pears and shaved Parmigiano Reggiano
Insalata Mista
$14.00
Mixed greens with endive and radicchio in a house vinaigrette dressing
La Bruschetta di Tommaso
$16.00
Toasted bread with Homemade Mozzarella, tomato, French beans, Onions and EVOO
Fagiolini con Gamberetti
$20.00
String beans with baby shrimp, EVOO and lemon
Polpo, Rucola, e Gamberetti
$20.00
Grilled Octopus, Baby Shrimps and Arugula, in a lemon and EVOO dressing
Carpaccio di Tonno
$22.00
Sushi-grade, thinly sliced cured tuna with capers, onions, EVOO, lemon, baby red Sorel and Cannelli beans
Carpaccio di Manzo
$21.00
Thinly sliced cured beef with arugula and shaved Parmigiano Reggiano
Paste
Tonnarelli Cacio e Pepe
$26.00
Homemade Tonnarelli with Pecorino Romano and black pepper
Bucatini all' Amatriciana
$27.00
Thick spaghetti with caramelized onions, smoked bacon and tomato sauce
Spaghetti alla Carbonara
$27.00
Spaghetti with egg, smoked bacon and Pecorino Romano
Capellini Primavera
$25.00
Angel hair Pasta with seasonal mixed vegetables, garlic and EVOO
Fettuccine al Ragu'
$26.00
Homemade Fettuccine with beef ragout
Ravioli con Funghi Porcini
$28.00
Homemade wild Porcini Mushroom Ravioli in a butter, thyme sauce with Parmigiano Reggiano
Rotolo di Spinaci e Ricotta
$26.00
Homemade pasta filled with ricotta and spinach topped with mozzarella and fresh tomato sauce
Gnocchi Lattanzi
$26.00
Homemade artichoke gnocchi in fresh tomato sauce with Pecorino Romano
Tortelloni al Pomodoro
$26.00
Homemade Tortellini filled with veal and chicken in a fresh tomato sauce
Linguine alle Vongole
$29.00
Linguine with Little Neck clams sautéed in garlic and EVOO
Trenette al Sugo di Pesce
$28.00
Homemade Linguine with sautéed seafood in EVOO, garlic and white wine
Risotti
Risotto ai Frutti di Mare
$35.00
Risotto with shellfish, fresh tomato, garlic and EVOO
Risotto all'Ortolana
$28.00
Risotto with fresh green garden vegetables, onion and EVOO
Risotto alla Milanese
$30.00
Risotto with Saffron
Pesce
Orata Marechiaro
$38.00
Filet of Mediterranean Orata sautéed in EVOO, garlic, fresh tomato & white wine with seasonal vegetables
Branzino Oreganata
$38.00
Filet of Mediterranean Branzino baked in white wine with a breadcrumb caper & garlic crust, and vegetables
Salmone al Finocchio
$36.00
Grilled filet of salmon with fresh fennel, lemon and EVOO, served with sautéed seasonal vegetables
Scampi Angela
$40.00
Grilled jumbo shrimp with garlic, white wine and mushrooms served with sautéed seasonal vegetables
Calamari Fritti, Grigliati o in Guazzetto
$37.00
Fresh Calamari fried, grilled, or sautéed in a light tomato sauce
Zuppa di Pesce
$43.00
Calamari, mussels, clams, jumbo shrimps, and Branzino filet all sautéed in a light tomato sauce
Carne
Costolette di Agnello Scottadito
$55.00
Grilled Colorado lamb chops with garlic and rosemary served with mushrooms and broccoli
Costata di Vitello ai Funghi
$50.00
Grilled veal chops with fresh mushrooms, rosemary and garlic in a Barolo wine reduction
Costata di Vitello Trastevere
$50.00
Pan seared pounded veal chops, sautéed in EVOO served with salad and fresh tomatoes
Filetto di Manzo
$48.00
Prime Black Angus Filet Mignon grilled in Mushrooms in a Barolo Wine reduction with sautéed broccoli
Scaloppine di Vitello ai Carciofi, Piccata, Marsala
$36.00
Veal scaloppini with sautéed artichokes, piccata or marsala sauce
Scaloppine di Pollo ai Carciofi, Piccata, Marsala
$32.00
Chicken scaloppini with sautéed artichokes, piccata or marsala sauce
Pollo Capriccioso
$32.00
Boneless chunks of chicken with peppers, onions, oregano, fresh tomato and EVOO
Pollo Lattanzi
$32.00
Oven roasted free range Cornish Hen with herbs, potatoes, garlic, rosemary and EVOO
Pollo Milanese
$36.00
Pan seared pounded chicken breast in a breadcrumb crust served with mozarella, fresh tomato and salad
Pollo alla Cacciatora
$32.00
Chunks of chicken sautéed in EVOO, garlic and fresh herbs with black and green olives
Dolci
Napoleon
$14.00
Homemade multilayer pastry filled with crème and custard and topped with powdered sugar
Cannoli Siciliani
$14.00
Homemade cannoli shell filled with sweetened ricotta and chocolate chips
Tartufo
$13.00
Homemade chocolate Ice Cream enriched with semi-sweet chocolate shavings and topped with fresh whipped cream
Fragole con Zabaglione
$13.00
Fresh sweet strawberries served with homemade chilled zabaglione
Zabaglione
$12.00
Homemade custard made with Marsala wine, egg yolks and crushed amaretto cookies
Tiramisú
$14.00
Homemade with layers of Savoiardi cookies dipped in coffee, mascarpone topped with cocoa powder
Italian Cheesecake
$14.00
Homemade with mascarpone, ricotta, Grand Marnier and orange zest
Mousse di Cioccolato
$12.00
Homemade semi-sweet chocolate mousse served with fresh whipped cream
Sorbetti
$12.00
Imported from Italy in a fruit shell with different flavors: lemon, coconut, pineapple, peach, mango and orange
Frutta Fresca
$12.00
Seasonal fresh fruit; ask your waiter
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General Info
Payment Types
All Major Cards
Cuisine
Italian
Meals
Lunch
Dinner
Hours
Monday:
4:00pm - 9:00pm
Tuesday:
11:30am - 10:00pm
Wednesday:
11:30am - 10:00pm
Thursday:
11:30am - 10:00pm
Friday:
11:30am - 11:00pm
Saturday:
11:30am - 11:00pm
Sunday:
11:30am - 9:00pm
About Us
It all started in 1965 when Erminia Lattanzi left Italy to come to Brooklyn, New York with her 5 children, Giuseppe, Stella, Vittorio, Maurizio, and Paolo. Looking for new opportunity, Erminia went to work in a factory alongside her son, Paolo, who shared her love of the kitchen. They scoured local markets for ingredients comparable to what they had in Rome but often had to improvise due to high costs and scarce availability of quality meats, cheeses, and spices. Erminia developed a knack for eggplant, which she called "steak without the bone," and Paolo began to make his own mozzarella because he didn't like what local delis had to offer.
What was once a personal passion turned into professional ambition in 1978, when the Lattanzi family opened a Roman Italian Cucina in the Upper East Side, named Trastavere (later called Tevere). Funded by personal loans collected across the family, the business quickly grew, as word spread about the authentic Italian cuisine that was oft difficult to find elsewhere (not to mention the ingenious eggplant dishes and fine homemade mozzarella).
By the early 1980s, the family had opened 4 more restaurants, splitting operating duties across each of the children, while Paolo remained Executive Chef of them all. In the spring of 1984, Lattanzi was opened at 361 West 46th Street, but not before a tremendous amount of work and effort to get the building up to standard. Though the block was deemed Restaurant Row ("16 of the best restaurants collected in such a short strip of land") by Mayor John Lindsay in 1973, the neighborhood itself was far from "best." Plagued by vacant buildings and recovering from an era of gang domination, Hell's Kitchen was in the amidst of a slow rebuilding that wouldn't see its full splendor until the early 2000s.
The area might not have been ideal in 1984, but the promise of authentic cuisine and good theatre kept the crowds coming. Over the years, the neighborhood has developed into a cultural and culinary epicenter, and Lattanzi has grown from a one-room Italian cucina into a multi-story ristorante. Though the building has undergone extensive renovation, most has remained largely the same, from the menu to the staff to the Executive Chef, Paolo Lattanzi.