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Etcetera Etcetera

Price: $$$
Your rating »
17 ratings 7 reviews »

Cuisine Specialties: Italian

352 West 44th Street (W 44th St. between 8th Ave. & 9th Ave.), New York, NY 10036
(212) 399-4141

Delivery Estimate: 60-75 minutes
Delivery Minimum: $20.00

Daniele Kucera, Proprietor

Most of Daniele’s fondest memories of childhood involve his grandmother and food. As he grew older, he discovered that his interest in food was matched by his love of languages and meeting new people. At University, Daniele enrolled in a program that combined the disciplines of hospitality, cooking and languages and eventually settled in Verona after graduation. Here he found a job in a family-run hotel and learned the business from the ground up. Three years later he was hired as a director for an upscale hotel with two restaurants on the stylish Venetian coastline.

In 1992, Daniele relocated to New York City working as a manager and Maitre d for Tony May at the newly opened San Domenico restaurant. Here he met Franco Lazzari and formed a fast friendship and started developing plans for their future restaurant. After five years, Daniele began work as a food and beverage coordinator for a convention planner. Upon returning to New York after extensive traveling, he reunited with Franco who had begun working at the newly opened Jean Georges. Daniele gained invaluable experience when he joined the team at Jean Georges and also finalized plans with Franco for their new restaurant, bringing in Chef Stefano Terzi as a third partner.

At ViceVersa, opened in 1999, Daniele, Franco and Stefano unveiled their vision for a contemporary Italian restaurant, combining the traditions of their own cultural background with the youth and energy of their years and the sophistication and experience of their time spent in major New York restaurants. With the opening of Etcetera Etcetera this past year, Daniele, Franco and Stefano bring to the Theater District a cool looking, warm feeling restaurant that offers a young fresh look at Italian cuisine.

Franco Lazzari, Proprietor

While studying economics at the University of Bologna, Franco Lazzari found a job as a waiter at San Domenico of Imola. This experience grew into a full-time position for the following six years in which Franco acted as captain and sommelier, forming his managerial skills and knowledge of Italian wines. He then became co-owner of Pappagallo, one of Italy’s most celebrated restaurants. In 1988, the opportunity arose to open a “sister” restaurant of San Domenico in New York City. It was at this Central Park South establishment that Franco met future business partners Daniele Kucera and Stefano Turzi. In 1997, Franco joined the team that opened Jean Georges and used the next two years to finalize the details of his own project.

Stefano Terzi, Executive Chef and Proprietor

With a mother who was a cook by trade, Stefano Terzi learned to appreciate food at a young age. Stefano enrolled at the three-year culinary school, Instituto Alberghiero in San Pellegrino. When he graduated in 1986, he was prepared for work at Novara and Milano after having gained experience while working during college. Stefano joined the Michelin-rated Locanda Dell’Angelo in 1990 as sous chef under Pierangelo Cornaro. Upon moving to the United States, Stefano began working as sous chef at Il Cielo in Beverly Hills. After relocating to New York City, Stefano polished his techniques at San Domenico where he met and became friends with Franco Lazzari and Daniele Kucera. The three discovered they shared a similar culinary vision when it came to their philosophies on restaurants and began work on pursuing their mutual dream.

At ViceVersa, Stefano created a menu that features contemporary Italian food with a fresh and light approach, while still remaining true to the flavors of the traditional cuisine. At Etcetera Etcetera, Stefano presents a fresh and young interpretation of Italian cuisine with a light Mediterranean accent.

Franco Rosignolo, Architect and Interior Designer

Having graduated with the highest honors from the University of Florence, Franco Rosignolo specializes in 14th-18th Century Italian Architecture. In designing ViceVersa, Franco has layered a variety of natural materials to create a clean contemporary space that is both stylish and welcoming. Etcetera Etcetera presents a clean and smooth design that creates a warm and sophisticated ambience, enriched by a soft lighting concept and hand made tiles from Imola, Italy.

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Reviews for Etcetera Etcetera

based on 17 ratings

While the tuna carpaccio was okay, the portion was ridiculously small. The salad smelled since it had wilted and then was missing the avocado. Overall, this restaurant was a rip off and there are far too many Italian places in Hell's Kitchen to ever go back. No thanks.

Written by mimi d. on 5/13/2013 | 5 other reviews | Member since 2010
mimi ordered from here within the last week

Food with high quality ingredients that tastes excellent.

Written by Sahand B. on 3/3/2011 | 1 other review | Member since 2008
Sahand ordered from here within the last year

Rip off. Ordered a soup which was $10 and came in a container that dressing normally comes in. Tiny. Barely five mouthfuls. Called the restaurant as not keen on being ripped off, to be told that that is the size they serve in the restaurant (didn't know they sold tableware bowls that small) and the reason it was $10 is because it was made fresh. What a crock. My husband had pasta. Again a minute portion. If you like paying high prices for small portions this is the restaurant for you.

Written by Samantha V. on 1/29/2010 | 1 other review | Member since 2009
Samantha ordered from here over a year ago

Expensive for extremely small portions, They serve 3 meatballs and charge $19.

Written by Matthew H. on 1/20/2010 | Member since 2009
Matthew ordered from here over a year ago

Best Italian delivery in the neighborhood (and we have tried them all). Had the cornish hen and the mushroom ravioli, and both were perfection! Highly recommend, despite the price.

Written by Kizzy J. on 11/16/2009 | 2 other reviews | Member since 2007
Kizzy ordered from here over a year ago

Food is always delicious. A sophisticated Italian food as oppossed to the heavily sauced "avaerage" Italian that most people think is what should be expected. Never a miss, always a hot. I highly recommend it.

Written by Bill K. on 9/2/2009 | 6 other reviews | Member since 2006
Bill ordered from here within the last year

50% higher price, 50% less food than standard italian, and not very tasty (the serving sizes implied haute cuisine, but the quality and flavor were mediocre). Would not order from again.

Written by Emily C. on 1/19/2009 | 6 other reviews | Member since 2006
Emily ordered from here over a year ago

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Etcetera Etcetera

Antipasti

Pasta E Risotto

Carne E Pesce

Side Orders

Dolci

Beverages

Daniele Kucera, Proprietor

Franco Lazzari, Proprietor

Stefano Terzi, Executive Chef and Proprietor

Franco Rosignolo, Architect and Interior Designer

Reviews for Etcetera Etcetera

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