Mike Mammoliti opened a branch of his father’s traditional restaurant, Mamo Le Michelangelo, in Soho, in 2015, and has shown that a great feast can also be made from simple, yet perfectly executed dishes.
The chef tried to develop a replica of his family’s French classic in the city but realized that investing in his own personality in New York would be the best option. Mike removed “Le Michelangelo” from the name of the New York restaurant, but kept the focus on well-made food as the main attraction for customers. “I believe in simple dishes that let the ingredients speak for themselves. Why try to do something complex, when it’s already difficult to make a perfect Pomodoro spaghetti? “Mike said.
The cozy atmosphere makes reference to the traditional Italian hospitality and it is possible to enjoy a great meal while you see photos of the chef’s family and giant posters of old films. The blend of past recipes from the Mammoliti generations and the French Riviera-inspired design, home to the original Mamo Le Michelangelo restaurant, complete the welcoming touch of the place.
Secure in its essence, the chef is not afraid to dare occasionally on the menu and mix up with other cuisines. Mike’s latest discovery was Greek food: “The cuisine of Greece is something really new to me, and it’s fantastic. Very close to Italian and French cuisine, but very distinctive at the same time: the same ingredients, but made in a totally different way. It’s a delight! ”
→ 323 West Broadway, New York