Lidia and Felice Bastianich opened Felidia in 1981 after a decade of success in running two Italian restaurants in the borough of Queens. They graced the new ristorante with their combined given names, and together with the architects, Antonio Morello and Donato Savoie, converted an old brownstone to a polished and cozy interior dotted with wine bins and shelves of crystal decanters. Felidia's flare lies in its elegant mahogany wood paneled walls, rough white plaster walls trimmed with brick, and terracotta floors that are so often found in their native land. The food at Felidia is predominantly from Northern Italy and from the region of Istria which is a peninsula that has belonged to the Republic of Venice, the Austro-Hungarian Empire, Italy, and Croatia. Signature dishes include an octopus, potato and red onion salad, homemade stuffed pastas such as the krafi (Istrian wedding pillows filled with Fontina, Asiago, Parmigiano Reggiano cheeses and raisins) and Pasutice Istriane (diamond shaped pasta with a light seafood and tomato sauce). Lidia always highlights the seasons and as a result, customers can enjoy such delicacies as white truffle, Porcini mushrooms, baby artichokes, and succulent game dishes like baby pheasant and boar.

New York City Hotels on Yahoo! Travel
New York City Guide on Yahoo! Local