Pecora Bianca offers seasonal Italian cuisine from Chef Cruz Goler with a focus on locally sourced ingredients and much of the produce comes from the Hudson Valley. Menu highlights include homemade pastas, including the signature gramigna with sausage and broccolini and tagliatelle with beef and pork Bolognese. The all-Italian wine list, features the restaurant’s own private label organic rosé, red and white wines. An extensive selection of spritzes and negronis made with Italian amari is inspired by the tradition of aperitivi.
The interior has been designed by Balthazar architect Richard Lewis, and designer Chiara deRege. White and pale oak is accented with brass and natural light from large windows overlooking Second Avenue. The front of the restaurant, which houses the café and bar, has blue and green tiled floors, marble and brass tables, and high-top seating.
La Pecora Bianca’s second location stays true to the traditional Italian flavors and quality of the original but in a larger space.
Market-driven Italian cuisine with a focus on locally sourced ingredients from the Hudson Valley. All homemade pasta is made from whole wheat. Don't miss the killer desserts.