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45 East 22nd Street, Gramercy, Manhattan, New York City, New York40.73993200-73.98722500Italian

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After more than a year since his departure from Cru where he earned three stars from the New York Times and nearly five months since his last stint with mentor David Bouley, Chef Shea Gallante has landed back in the New York City dining scene, this time to open a place he can call his own. Having partnered with Philippe Chow principle Stratis Morfogen, Gallante has now signed on as Executive Chef/Co-Owner of Ciano (45 East 22nd Street, New York, NY 10010), a new, seasonal ingredient driven casual and atmospheric Italian restaurant opening this September in the former Beppe space in the Flatiron District. At Ciano, Gallante aims to demonstrate once again what made critics and diners alike revel in his cooking at Cru; this time offering a seasonal and simple approach to Italian cuisine, allowing fresh quality ingredients to be the star.

Gallante and Morfogen have assembled a formidable team to insure Ciano will be the best of the best and offer a streamlined, convivial and hospitable dining experience. Spearheading the extensive wine program will be Cru alum John Slover, who has received an onslaught of media attention for his creative half bottle program at Bar Henry, where he currently resides as sommelier. Rounding out the group as Maître D will be Jonathan Gilbert, well known in the industry as the former Maitre D at Per Se.

Gallante’s menu at Ciano will change often, even daily, depending on availability of ingredients and inspiration. A bread oven in the middle of the restaurant will be a focal point both aesthetically and functionally, churning up a series of freshly baked Focaccias, Ciabattas, Pizzas and more. A sneak peak into the menu includes: Marinated Sea Bream with Blood Orange, Sicilian Extra Virgin Olive Oil and Fresh Celery Heart Leaf as Antipasti; Fresh Ricotta Cavatelli with Fava Beans, Meyer Lemon, Black Pepper and Smoked Pecorino as Paste; a Whole Fish with Roasted Tomato Agrodolce, Green Beans, Confit Lemon and Toasted Almonds for Secondi; and Slow Poached Farmers Egg served over Creamed Sunchokes, Mache and Black Truffle Pesto as a Daily Market special.

Gallante has been wearing a chefs apron from the early age of 14 where he jump started his career and fascination for Italian cooking at a local pizza shop in Upstate New York. It wasn’t long before his hunger for the restaurant world had him enrolling in the Culinary Institute of America, after which he knew his quest would to one day own his own restaurant in New York City. His first job after the CIA was with Pino Luongo at Coco Opera near Lincoln Center. After two years training under him, Gallante began working with the famed Lidia Bastianich at Felidia and was quickly promoted to sous-chef after demonstrating to her his passion for the type of cooking that earned Felidia three stars. After this, Gallante was recruited by David Bouley, whom he credits as the person who has had the most profound effect on his career to date, to work at his eponymous restaurant Bouley. Gallante spent four years working with Bouley before moving on to Cru, where during his time as executive chef the restaurant received three stars in the New York Times by then reviewer Frank Bruni, a Michelin Star, three stars in New York Magazine by Adam Platt and Gallante was also named one of the Best New Chefs in 2005 by Food & Wine.




Shea Gallante


Casual Dining


22nd Street & Park Avenue


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