Ficuzza is an exciting new Sicilian kitchen and pizzeria in the heart of the West Village. Founded by Francesco Realmuto of Realmuto Hospitality Group, whose other acclaimed concepts include L’Arte del Gelato, Realmuto Alta Pasticceria Italiana, Puya Tacos de Puebla and Filaga Pizzeria, this latest concept is inspired by the charming village of Ficuzza in the municipality of Corleone in Palermo, Italy. The restaurant draws from the town’s rich history and natural beauty, known for the breathtaking Bosco della Ficuzza, a forest and nature reserve in the Sicani Mountains, as well as the Royal Palace of Ficuzza, a hunting lodge built by King Ferdinand III of Sicily.
For Realmuto, opening Ficuzza has been the realization of a lifelong dream, closely tied to his memories of childhood walks with his father through the serene forests of Sicily, gathering chestnuts. These walks shaped his appreciation for the simplicity and authenticity of Sicilian cuisine. The restaurant’s concept, like the forest itself, celebrates the beauty and unpretentious nature of Sicilian cooking.
Helming the kitchen is Executive Chef Romulo Barrientos (formerly of I Sodi, Market Table). Chef Barrientos has many years of experience working in Italian kitchens across New York City, including time spent with Scott Conant and Joey Companaro, who have given him an arsenal of skills in Italian cooking. The menu, created in collaboration with owner Francesco, highlights the finest simplistic recipes with deep, complex layers of flavor, honoring traditional Sicilian dishes. Expect timeless favorites like caponata, spaghetti with sardines, house-made Sicilian sausage sourced from Gaspare’s Prime Meats, known for its Italian links and a curated selection of thin-crust pizzas that showcase vibrant, authentic ingredients.
Small plates: Fritto Misto, lightly battered fried calamari, shrimp and zucchini served with marinara sauce and lemon; and Polenta con Funghi, creamy polenta with wild mushroom ragu
Salads: Barbabietole al Forno con Crema di Rafano, roasted beets with horseradish cream, toasted hazelnuts and goat cheese; and Finocchi e Arance, fennel with oranges, black olives, red onion and citrus vinaigrette.
Pasta: Fusilli alla Trapanese, perfectly al dente fusilli in a regional tomato pesto with roasted almonds, garnished with basil and garlic, finished with parmigiano; and Spaghetti con le Sarde, artfully plated spaghetti with sardines, dressed with wild fennel raisins and peanuts, topped with toasted breadcrumbs.
Pizza selections: Capricciosa, mushrooms, prosciutto cotto, artichokes over tomato sauce, and mozzarella; Mortadella e Pistachio with arugula pesto; and Strucola, stracchino cheese with prosciutto crudo, tomato sauce and mozzarella.
Main dishes: Bistecca Grigliata con Ammogghiu Siciliano, skirt steak with Ammogghiu, a Sicilian tomato-based sauce; Salsiccia Siciliana Arrostita con Insalata di Pomodoro, grilled Sicilian sausage with tangy tomato salad; and Branzino Grigliato, grilled branzino with salmoriglio sauce, an herby sauce made from olive oil, vinegar, lemon juice and Sicilian oregano, served with sautéed spinach.
Dessert offers standout sweet finishes such as Tortino Realmuto, a mini chocolate hazelnut mousse with fig jam and walnuts; and Panna Cotta con Crema Pistacchio, airy panna cotta drizzled with pistachio cream and sprinkled with pistachio.
The bar features a well-curated Italian wine list by Sommelier-General Manager Andrea Marchese (formerly of three Michelin La Pergola in Rome and Restaurant Studio in Copenhagen) comprised of red, white, orange, rosé and sparkling options. Expect Southern Italian wines, such as Etna Rosso, an acidic red wine originating from volcanic soil; and Viviri Sicilia Grillo, a white wine high in minerality due to the elevation at which the grapes were grown.
The bar also features aperitifs like Rossini Spritz, prosecco and strawberry purée; and Anitta, reserve vermouth, fortified wine and Angostura bitters. Bottled Italian beers, like Baladin Nazionale and Del Ducato Torrente are also available.
No small detail has been overlooked in creating an elegant yet comfortable ambiance. The 45-seat dining room, designed by Deborah Mariotti of Mariotti Studio, is infused with a forest green palette, inspired by the lush Sicilian landscapes that served as the restaurant’s muse. Upon entering, guests are drawn to expansive floor-to-ceiling windows that offer views of the bustling 7th Avenue South—ideal for people-watching.
At the entrance of the dining room is a striking Verde Guatemala marble bar with a beautiful backdrop that showcases a curated selection of wines and spirits. The walls are painted in sand colors to represent the architecture and design elements commonly found and seen throughout Italy, accented with mahogany wood panels. Dark wood tables and chairs with leafy green accents rest upon the pale Italian terrazzo floors. A tall velvety emerald curtain drapes elegantly, adding depth and sophistication while amplifying the nature-inspired ambiance—alfresco patio dining in good weather.
