Set to open in the heart of Manhattan’s West Village, Ficuzza is an exciting new Sicilian kitchen and pizzeria that promises to be one of the most anticipated restaurant openings of the year. Founded by Francesco Realmuto of Realmuto Hospitality Group—whose acclaimed concepts include L’Arte del Gelato, Filaga Pizzeria, and Puya—Ficuzza draws deep inspiration from the charming Sicilian village of the same name. Tucked in the municipality of Corleone, Ficuzza is famed for the Bosco della Ficuzza forest and the Royal Palace of Ficuzza, a hunting lodge built by King Ferdinand III of Sicily. This natural and cultural heritage lies at the heart of the restaurant’s vision.
For Realmuto, Ficuzza is more than a name—it’s a personal journey. Childhood memories of chestnut-gathering walks with his father through Sicilian forests have shaped the restaurant’s focus on authenticity, simplicity, and reverence for nature. This philosophy comes to life through a seasonal, rustic Sicilian menu that’s elevated but unpretentious.
At the helm is Executive Chef Romulo Barrientos, formerly of I Sodi and Market Table. Drawing on his deep experience in New York’s Italian kitchens and collaborations with culinary icons like Scott Conant and Joey Companaro, Barrientos creates soulful, ingredient-forward dishes rooted in Sicilian tradition. Expect standouts like Spaghetti con le Sarde, made with wild fennel, raisins, peanuts, and toasted breadcrumbs, and Fusilli alla Trapanese, featuring a regional tomato-almond pesto.
The menu offers a range of small plates, including a crispy Fritto Misto and comforting Polenta con Funghi, alongside fresh and vibrant salads like Finocchi e Arance with fennel, orange, and olives. Thin-crust pizzas take center stage, with creative yet classic options like the Mortadella e Pistachio and the hearty Capricciosa.
Main courses highlight rustic Sicilian flavors: the Bistecca Grigliata con Ammogghiu Siciliano delivers robust char and bold sauce; Branzino Grigliato is light, herbaceous, and finished with salmoriglio; and Salsiccia Siciliana Arrostitachannels old-world charm with a smoky tomato salad.
For dessert, Tortino Realmuto—a chocolate hazelnut mousse with fig jam—is a decadent nod to Sicilian pastry traditions, while the Panna Cotta con Crema Pistacchio offers a creamy, nutty finish.
The beverage program, led by Sommelier-General Manager Andrea Marchese (formerly of three Michelin-starred La Pergola), features a handpicked list of Southern Italian wines, including Etna Rosso and Viviri Sicilia Grillo, as well as unique aperitifs like the Rossini Spritz. Italian craft beers round out the bar offerings.
Designed by Deborah Mariotti of Mariotti Studio, the 45-seat dining room is a visual love letter to Sicily. With forest green tones, natural wood, and pale terrazzo floors, the space evokes the beauty of the Sicilian countryside. Expansive windows open to 7th Avenue South, perfect for people-watching, while an alfresco patio adds to the warm, welcoming vibe.
Ficuzza is more than a restaurant—it’s a celebration of Sicilian roots, flavor, and family. Opening soon in the West Village, it’s poised to become a local favorite and a culinary destination.
