Ristorante wine bar
Felice delivers the authentic Tuscan flavors to the most dynamic city in the world, New York City
Felice reflects the soul of Italy, inspired by the sophisticated streets of Florence and the rustic warmth of the Tuscan countryside. FELICE 83 Ristorante & Wine Bar offers a rustic and authentic Tuscan menu designed by Executive Chef Antonio Pampalone. Owner Jacopo Giustiniani is the restaurateur and wine-buyer for all the FELICE locations in addition to the Sant Ambroeus and Casa Lever restaurants.
The 65-seat restaurant and 34-seat outdoor patio serves lunch, brunch and dinner seven days a week. "I developed a passion for Italian food and wine growing up in Florence and on my family winery in Lucca," says Giustiniani.
Jacopo Giustiniani, a native of Italy, has wine culture in his blood. Surrounded by oenophiles, he was raised between his family’s winery, the Fattoria Sardi in Lucca, and his hometown of Florence. In December 2007, Jacopo turned his passion for preserving the traditions of Italian wines into Felice Wine Bar on the Upper East Side. Through Felice, Jacopo brings New Yorkers a personal experience based on his cultural values and his family’s legacy.
During his formal education at Università di Firenze (University of Florence), he spent a lot of time overseeing and learning at his family winery. The Fattoria Sardi includes 19 hectares (47 acres) of vineyards located in the renowned wine region of Colline Lucchesi. The Fattoria Sardi has belonged to the Sardi family since the nineteenth century. At Fattoria, the family immediately enhanced the oenological potential of the land by implemented modern techniques and adding a charming Agriturismo (farmhouse accommodations) for visitors. Jacopo’s brother also decided to expand the vineyards and transform one hectare into an experimental area for introducing new grape varietals to Colline Lucchesi.
After earning a business degree in 2004 and a Master’s degree in 2006, Jacopo moved to the US to become the wine buyer for the Sant Ambroeus group (with locations on the Upper East Side, in the West Village, Soho and Southampton). He brought his young and active management style as well as his family’s extensive knowledge of wine production to the restaurant.
Within of a year of relocating to his adoptive city of New York, Jacopo conceptualized and brought to life a place where tradition meets modernity and uptown meets downtown: Felice Wine Bar. For Felice, he continually seeks out exceptional Italian wines, crafting a highly edited and unique list of 20 wines by the glass and 100 wines by the bottle. The list integrates the Fattoria Sardi labels: Vermentino, Sebastiano and the namesake Felice Bianco, Rosè and Rosso. The restaurant also offers a full menu of time-honored Italian dishes and small plates for wine pairing. Felice Restaurants and Wine Bar exemplifies Jacopo’s philosophy that simple wine and food create the basis of a beautiful daily experience. In the recent years Jacopo accomplished the expansion of the Felice brand which currently has four locations in Manhattan: Felice Wine Bar on 64th Street and 1st Avenue; Felice Ristorante on 83rd Street and 1st Avenue; Felice Restaurant and Wine bar at Gild Hall Hotel on 15 Gold Street; and BAR FELICE on 1st Avenue and 83rd Street.
Antonio Pampalone is the executive chef of Felice 83, one of SA Hospitality Group’s Felice Restaurants and Wine Bars, serving authentic Tuscan cuisine on Manhattan’s Upper East Side.
Born in the small town of Cuggione near Milan, Italy, Antonio Pampalone grew up surrounded by a culture that celebrates good food. At the young age of 15, Antonio enrolled in the Istituto Professionale Servizi per l’Enogastronomia e l’Ospitalitá Alberghiera in Milan to pursue his passion for the art of cooking. Specializing in the fresh, comforting dishes of his hometown, Antonio went on to work in many esteemed kitchens in Milan including Aspria Harbour Club, Milan Marriott Hotel, Emporio Armani Caffè, Green Moon, and Dell’ Angolo.
With over 10 years of experience in Milanese kitchens, Antonio set his sights on the U.S. and moved to New York City in 2011 as Felice 83’s executive chef. An integral part of the Felice team since then, Antonio leads the kitchen at the restaurant’s 83rd street location serving up traditional Italian fare including Pappardelle alla Salsiccia with sweet Italian sausage, braised endive, porcini mushrooms, herbs and truffle oil and Tagliata di Manzo - sliced traditional Tuscan sirloin steak, arugula and Parmigiano Reggiano.