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Bigoli Executive Chef/Co-Owner Alessandro Stratta: The inspiration is simply that New York is the best restaurant city in the world and I’ve worked here about 25 years ago at Le Cirque. I’ve always loved New York and I think if anything is happening in food, it’s happening here.

Bigoli General Manager Francesco Settanni: We’re honored to have chef Alex in New York because I think he is one of the best chefs around.

Stratta: The idea behind Bigoli is that we’re going to be doing a lot of fish and meat and vegetables out of a wood-burning oven, lots of fresh pastas also that we’re going to be making here. Surprisingly enough, I’m very excited about the bigoli because of all the pastas I’ve made throughout my career, I’d never made bigoli. So we started working on them. The dish itself has got oxtail, currants, walnuts and parsnips. It’s a really rustic, cold-weather food, very delicious.

Settanni: We did all the design here from zero. We did this beautiful stone floor from scratch. We also have a wood-burning oven, it’s the centerpiece of our dining room. Also, we reopened the skylight in the back. Before this restaurant was a restaurant, it was an artist’s studio. Then in 1946, the first restaurant closed the skylight, and so we just reopened it. We actually have a willow tree coming down the skylight and it’s very beautiful on a sunny day.

Stratta: What’s paramount at Bigoli is genuine hospitality and service. We want to become a really great neighborhood restaurant where you can come for a bowl of pasta and just relax and have a glass of wine and then go to your house. So that’s really the goal.