Chef Daniele Mancini

Chef Daniele Mancini
The Fedeli Mancini Group breaks away from constant reinvention, opting for tradition in a world of ever-changing trends. Their new restaurant in Manhattan, nestled at the intersection of Sullivan and Spring, is a departure from a long lineage of family-owned establishments, primarily in Italy.
Daniele Mancini, the representative of Gruppo Fedeli Mancini, has meticulously crafted an experience that blends Italian style and New York sophi-stication. The menu is a fusion of Roman heritage and Molisan countryside roots, featuring classics like cappellini al pomodoro and regional delights like pallottole, cheese dumplings in a delicate ancestral sauce. The quality of food and drink is matched only by the warm hospitality of Mancini himself, a rustic artisan and cosmopolitan bon vivant. His dedication to the family vocation, deeply ingrained in his DNA, is evident in every aspect of the restaurant. Raised in a restaurant-centric world, Mancini’s upbringing revolves around the creation of a restaurant empire, instilled with a Molisan belief in the value of food and hospitality. Daniele ensures that every guest feels at home, recognizing that those seeking comfort for both body and soul are the lifeblood of their establishment, determined to lay strong roots in the industry.