Is the Upper West Side ready for a taste of Williamsburg? (What does Williamsburg even taste like anymore?) The neighborhood is about to find out once Macchina, a new restaurant and wine bar, opens on Broadway near 106th Street tomorrow. Atomic Hospitality Group, the dudes behind The Bedford, Roebling Sports Club and Legion, are entering the Manhattan market with this Italian-Pizza offering set in a spacious corner spot decked out in the requisite industrial touches of exposed brick, unfinished floors and wood accents.
Daddo Bogich and Sean Rawlinson tapped Restaurant Marc Forgione alum Chris Lim to design and execute the menu, which includes shades of Brooklyn with hearty dishes like Five Cheese Ravioli ($16), Baked Macaroni ($16) and "Tutto" Everything Knots with garlic butter ($8). Or explore the lighter side with Farro salad ($15) studded with shaved vegetables and accented with white balsamic and mint, or a seasonally-appropriate Beefsteak Tomato salad ($15) with pesto and pancetta.
On the pizza end, they're offering classics like Cherry Tomato ($14) with fior di latte, a Pepperoni ($17) made with provolone, soppressata, red onion and cherry tomatoes and a white Spinach pie ($15) with kale pesto (so Brooklyn), pistachio, ricotta and chili flake. Americans may be slow to catch on, but Italians wouldn't blink an eye at a Yukon Gold Potato pie ($16) with double smoked bacon, shallot, rosemary and gorgonzola.
2758 Broadway, 212-203-9954; website
