RAFELE Restaurant - Chef Tasting with Wine Pairing

Naples-born Raffaele Ronca, formerly chef at Bellavitae and Palma, parades over his own Rafele, a 70-seat, bi-level trattoria devoted to his Italian roots and adopted New York home. Ronca combines local ingredients with traditional dishes. Take a seat at the Venetian-marble counter and watch him pull plates from a big brick oven in the dining room, with terra-cotta floors and reclaimed wood. The imported wood-burning hearth lends a smoky scent to most dishes on the menu. Downstairs, a glass-enclosed wine cellar housing 70 European selections doubles as an intimate private dining room, with a 20-seat table crafted from old beams.

faele Ronca, who was the executive chef at Bellavitae and at Palma, found a partner and opened his own place for regional Italian with an emphasis on the south. The space, designed by Studio Morsa, has a 65-seat dining room, a wine and food bar and a chef’s counter at the open kitchen. There’s a wine cellar and there will be sidewalk seatingRaffaele Ronca, who was the executive chef at Bellavitae and at Palma, found a partner and opened his own place for regional Italian with an emphasis on the south. The space, designed by Studio Morsa, has a 65-seat dining room, a wine and food bar and a chef’s counter at the open kitchen. There’s a wine cellar and there will be sidewalk seatingLocated at 29 Seventh Ave. South, West Village, NYC

www.rafele.com