UPPER WEST SIDE — A new Italian restaurant from a Brooklyn restaurateur that features wood-fired pizza has arrived at the corner of West 106th Street and Broadway.
North Brooklyn restaurateur Daddo Bogich first shared his plans to open the restaurant, Macchina, last year, but didn't officially open its doors until this week.
Bogich and his partner Sean Rowlinson installed a wood-fired oven for their pies, which are a primary focus of the menu.
They've also brought on chef Chris Lim, whose résumé includes Atlantic Grill and BLT Steak.
Lim's menu features classic "pizza rosso," or red-sauce pizza with toppings such as sausage, pepperoni and veal.
The "pizza bianca" selections offers a wider range of ingredients and toppings, including yukon gold potatoes, pistachios and foraged mushrooms.
The pies range in price from $14 to $19.
Macchina also serves pasta, steak and chicken as main dishes. In addition to wine and beer, there's a cocktail menu featuring signature cocktails like one made with rum, lime, watermelon, and Prosecco.
The decor is described as "rustic" and "industrial," an homage to the restaurant's name, which means "machine" in Italian, a spokeswoman said.
The space can host 60 people, with 10 additional seats at the bar.
The owners have also taken care with the music, as Bogich was originally a musician and co-owns the Atomic Sound music studio in Red Hook.
The curated playlist ranges from vintage country to Italian new wave, a spokeswoman said.
The restaurant and bar are open every day from 5 to 11 p.m.
Earlier this month, a new beer hall opened one door south of Macchina called West End Beer Hall.