Mareluna, SoHo’s intimate Italian dining destination, expands this week into a newly upgraded space at 46 West 22nd St. Helmed by Executive chef Nick Anson, Mareluna features an innovative take on Italian crowd favorites and multi-regional dishes, coupled with menu items expertly-curated to abundant seafood options and local produce offerings. The expansion continues restaurateurs Marco Britti and Andreea Milgram’s mission to create exceptionally curated hospitality experiences that speak to unique points of culture at Mareluna while celebrating Marco’s Italian heritage.

“When I moved to New York nearly 30 years ago, I took a job at a French Bistro at 137 Sullivan Street. When that space came on the market decades later, I knew it was a place to not only establish permanent roots, but share my own, says Britti. “Mareluna has been a very personal journey, creating a concept that was truly reflective of the Italy I love. Being able to expand and share that vision is a proud moment.” 

“Working closely with Marco, and learning family recipes from his mother, gave me a deeper appreciation for regional Italian cuisine,” says Anson, “With the menus at Mareluna, I’ve been able to perfect classics, and implement creative techniques and ingredients from my background. I hope that playful reverence makes for a fun dining experience for our forthcoming diners in Flatiron, as it has in SoHo.”

The restaurant will offer favorites from the Mareluna SoHo menu, including Shishito Tonnato with bottarga, caper berries, herb crumbs and tonnato sauce; Burrata & Caramelized Figs with fresh burrata flown in weekly from a small producer in Puglia, aged Modenese balsamic reduction, and bruleed figs; Pomodoro Fresco with bronze-cut spaghetti, super sweet Datterini tomato imported from Campania, pomodoro elixir, lemon, and basil; and Cacio e Tre Pepe with bucatini, pecorino DOP, and tre pepe. 

Dishes exclusive to the Flatiron location include Crocchette di Parmigiana with slow-roasted eggplant, San Marzano tomato, parmesan espuma, and basil; Fried Artichoke Salad with pecorino, mint, arugula, avocado, and lemon vinaigrette; Tonno Marinato with yellowfin tuna tartare, pimento, olives, horseradish, lemon, and crostini; a large-format half Mediterranean Octopus char-grilled with salmoriglio, vino rosso reduction and charred tomato salad; Forest Mushrooms al Tartufo with stuffed gnocchi, black truffle extract, spinach, pine nuts, and aged Parmesan; Lobster Termidoro, a celebration of Maine Lobster with rigatoni, pressed sauce, San Marzano, lobster crema, and basil; and Italian Hot Chicken with Calabrian hot oil, arrabbiata and lemon salad; Grilled Branzino with crispy fingerlings, roasted peppers, prosciutto, and salsa d’oro.

With a full bar, Mareluna Flatiron offers an expansive cocktail program from mixologist Joy Daniel, who infuses spirits and syrups to create innovative flavors. Drinks highlight ingredients used by the kitchen to bring a harmonious palate to the food and beverage menus.

Mareluna Flatiron will welcome guests Wednesday-Sunday from 5:00-11:00 pm. Brunch will be available Saturday and Sunday from 11:00 am-4:00 pm. Reservations can be made through Resy. 

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