Bella Gioia‘s 26 year old chef/owner Nick (Nico) Daniele is turning out some of the finest Italian food in New York City. Born and raised in Staten Island, Nick was classically trained at world renown schools, both in Parma, Italy at ALMA Scuola Internazionale di Cucina Italiana and NYC at The French Culinary Institute and then worked at Del Posto, ArtéCafe and Cooking Channel. Daniele keeps true to his ancestral Sicilian roots at this 62-seat gem, nestled on a bustling stretch of 4th Avenue on the border of Park Slope/Gowanus.
Nick’s familial origins are in the Sicilian seaside city of Cefalu, so his menu reflects a cornucopia of historical influences, and the region’s abundant ingredients -whatever isn’t house made is imported from Italy are transformed into contemporary signature dishes.
Bella Gioia is a welcoming space, with a vaulted brick ceiling and reclaimed timber beams…it feels like you’ve walked into a beautiful wine cave at a farmhouse in Italy, thanks to the award-winning design of Hecho Inc.
The large, inviting circular 12-seat bar is made of train depot wood and clad with brightly colored broomsticks that surround the core of the space, beckoning visitors.The gorgeous space lends itself to hosting special dinners, events and parties.
Bella Gioia‘s menu features a seasonal, flavorful combination of locally sourced, housemade and premium imported Italian ingredients… and Chef Nick’s heart and soul. Signature items include:
Arancini, Frittu Mistu, Calamari Fritti, Deep Fried Burrata, Purpetti
Imported & housemade Italian Meats and Cheeses
Pizzas are house made using a fermented “mother dough” with 00 flour