Audace opened in November 2024 with the vision of bringing authentic diverse regional Italian cuisine to New York while showcasing the finest ingredients of Italy.

Audace is owned by Mario Ursumando, Claudia Palombini, and Mario’s brother. Their philosophy is to respect Italian tradition while being creative. Many of their dishes combine flavors and techniques from Northern and Southern Italy.

Examples include their Scallops with Lardo, Tortello Cacio e Pepe, and Audace’s Parmigiana Bianca di Zucchine, which reimagines a beloved Italian classic in a lighter, more elegant way.

3 appetizers to enjoy are Parmigiana Bianca di Zucchine, Polpo Mediterraneo, and Fiori di Zucca, filled with ricotta and smoked mozzarella.

In terms of mains, we suggest Margherita Royale 5j, DOP San Marzano sauce, imported Italian buffalo mozzarella and premium 5J Jamón Ibérico; Gnocchi al Pesto e Tartufo; and Spaghetti alle Vongole with Bottarga di Muggine.

Audace’s beverage program is designed to complement the cuisine rather than compete with it. They have an exclusively Italian-focused wine list that showcases both iconic producers and hidden gems from every region of Italy.

The cocktail menu blends Italian spirits, fresh ingredients, and housemade infusions to create drinks that are elegant, balanced, and food-friendly. We suggest their Hazelnut Old Fashioned – bourbon infused with roasted hazelnuts, chocolate and angostura bitters; Mandarin Cosmo – a refreshing combination of vodka infused mandarin, citrus, and premium Italian liqueurs; and Sorrento Mule – a twist on the classic Moscow Mule featuring authentic Italian limoncello.

Audace’s bread is baked fresh daily, and their butter is blended with selected herbs, premium red pepper, and chili pepper to create a simple but memorable accompaniment. They also have exceptional DOP extra virgin olive oil from Sicily.

The pizza program is one of the defining features of Audace and has earned national recognition. They are among the Top Pizza restaurants in the United States by 50 Top Pizza Number #14 in America.

The dough is made with a mix of imported Italian flours and undergoes some prefermentations, which develops deep flavor while making the crust light and highly digestible. Each pizza is handstretched and baked at extremely high temperatures, producing a crisp exterior with a soft, airy interior.

To complete the meal, we suggest: Tortino alla Nocciola, Traditional Tiramisù, and Cannoli Siciliani, imported ricotta from Sicily with pistachio cream from Sicily. Each dessert is designed to provide a light yet satisfying finish to the meal.