Gallo Nero Restaurant - New York, NY | OpenTable
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Gallo Nero
Gallo Nero

Gallo Nero Details

  • Dining Style: Casual Elegant
  • Website: http://www.gallonerony.com
  • Email: info@gallonerony.com
  • Phone: (212) 265-6660
  • Hours of Operation: Lunch: Monday - Friday: 12:00pm - 4:00pm; Dinner: Daily: 4:00pm - 12:00am; Brunch: Saturday - Sunday: 12:00pm - 4:00pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: Italian
  • Executive Chef: Roberto Lopez
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Cafe, Counter Seating, Delivery, Full Bar, Non-Smoking Restaurant, Takeout, Weekend Brunch, Wine, Wine Bar

Getting there

  • Cross Street: 9th Avenue
  • Public Transit: A, C & E trains to 42nd Street/Port Authority.
  • Parking: No
A word from Gallo Nero
Gallo Nero is the new hidden gem of Hell's Kitchen. Located on 44th Street, between 9th & 10th Avenues, Gallo Nero has the great promise of becoming a new breed of tratoria with an exceptional wine selection. It's rustic feel is in tune with the wine and the friendly service only makes the place a very lovely spot, perfect for romantic dinners all the way to friendly reunions. The menu consists of a variety of items that are made to compliment every kind of taste, starting with cold cuts, Crostini, Bruschetta and cheese selections, all the way to Lamb Shank, Gnocchi and Panini. To top it all off the wines are picked from the special small vineyards in Italy, bringing a unique flavor to the area that will turn anyone into a wine lover.Continued
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Gallo Nero
4.0
117 $30 and under restaurant
Featured Reviews
  • "Food - very good - nice surprise. Service started out very attentitive, slacked off toward end. Would definately go back..."
    Dined on 5/6/2013
  • "Went to a show & arrived 20 mins late. Got there & said we were 1/2 hr. late & gave our seats up. However, within 1-2 mi..."
    Dined on 5/1/2013
  • "Great location and atmosphere but the food was just good. Very good ingredients, uncomplicated. But I wanted them to put..."
    Dined on 4/29/2013

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