Housed in an old East Side townhouse, Felidia continues to deliver authentic dishes from Istria, Friuli, Veneto and Giulia.
Celebrity chef Lidia Bastianich’s first New York restaurant remains rustic and traditional with a long mahogany bar, yellow walls, and soothing lighting over narrow upstairs and downstairs dining rooms.
Opened in 1981, the menu still includes game and organ dishes such as braised calf tripe and sautéed calf liver, as well as a variety of pasta choices. Additionally, there are a number of lighter seafood appetizer options. Diners can also select a three-course prix fixe menu, choosing from a first, second, and third course off of the menu, or the Chef’s Market Tasting Menu.
Highlights include the grilled octopus, chicken liver pâté with pickled vegetables, spaghetti cithara, baked whole bronzino, roasted veal tomato, Wagyu beef and sirloin tartare, roasted cured duck breast, and veal skirt steak.
Desserts are also traditional and include a selection of gelato and sorbets alongside a tiramisu with peaches and chocolate.