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I Trulli Ristorante / Enoteca

I Trulli Ristorante / Enoteca

Restaurants, 124 E 27th St, New York, 10016, United States, 11-50 Employees

itrulli.com

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Who is I TRULLI RISTORANTE / ENOTECA

Opened by restaurateur Nicola Marzovilla in 1994, I Trulli Enoteca e Ristorante is one of New York Citys landmarks of fine Italian dining. Its wine list features more than 450 labels (all...

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  • 124 E 27th St, New York, New York, 10016, United States Headquarters: 124 E 27th St, New York, New York, 10016, United States
  • 1994 Date Founded: 1994
  • 11-50 Employees: 11-50
  • dollar-icon Revenue: Under $1 Million
  • tech-icon Active Tech Stack: See technologies

industries-icon Industry: Restaurants

SIC SIC Code: 5812

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I Trulli Ristorante / Enoteca Org Chart and Mapping

Employees
Nicola Marzovilla

Nicola Marzovilla

Owner

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Frequently Asked Questions Regarding I Trulli Ristorante :: Enoteca

Answer: I Trulli Ristorante / Enoteca's headquarters are located at 124 E 27th St, New York, 10016, United States

Answer: I Trulli Ristorante / Enoteca's official website is https://itrulli.com

Answer: I Trulli Ristorante / Enoteca's revenue is Under $1 Million

Answer: I Trulli Ristorante / Enoteca's SIC: 5812

Answer: I Trulli Ristorante / Enoteca has 11-50 employees

Answer: I Trulli Ristorante / Enoteca is in Restaurants

Answer: I Trulli Ristorante / Enoteca contact info: Phone number: Website: https://itrulli.com

Answer: Opened by restaurateur Nicola Marzovilla in 1994, I Trulli Enoteca e Ristorante is one of New York Citys landmarks of fine Italian dining. Its wine list features more than 450 labels (all Italian with an emphasis on Southern Italian wines). Its menu celebrates the cuisine of the Marzovilla familys homeland, the region of Puglia (which forms the heel of Italys boot). Nearly all of the pastas are handmade daily by Dora Marzovilla and the wine list is hand-selected personally by owner Nicola Marzovilla. Nicola opened his first restaurant in 1987, Tempo, with an Italian menu and wine list. An immediate success, Tempo received two stars from the then editor of The New York Times Dining section, Ruth Reichl high remarks for a newcomer to the world of fine dining.

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