The name Becco is derived from the Italian verb, beccare, which means to peck, nibble or savor something in a discriminating way. Lidia Bastianich & her son, Joe, opened Becco in 1993 & since then, it has been providing the New York community with outstanding service for over 20 years.
Located on New York’s famed Restaurant Row in the heart of the theater district, Becco is open 7 days a week for both lunch & dinner. Becco is most famous for its’ innovative pasta tasting menu & extensive $25 wine list.
Check out General Manager, Jim Brigman & Executive Chef, William Gallagher featured on NY1: http://www.ny1.com/content/158410/earlier-curtains-provide-boost-for-broadway
Lidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya.
Her cookbooks include Lidia’s Italy in America, Lidia Cooks from the Heart of Italy and Lidia’s Italy – all companion books to the television series, “Lidia’s Italy in America” and “Lidia’s Italy” as well as Lidia’s Family Table, Lidia’s Italian-American Kitchen, Lidia’s Italian Table and La Cucina di Lidia. Lidia is the chef/owner of four acclaimed New York City restaurants – Felidia, Becco, Esca and Del Posto, as well as Lidia’s Pittsburgh and Lidia’s Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high-quality broadcast productions.
Lidia designed, in collaboration with her daughter Tanya, Lidia’s Kitchen line, exclusively for QVC. Lidia’s Kitchen provides high quality everyday items such as ceramic serving ware, stone bakeware, and utensils. Along with her daughter Tanya, and son-in-law Corrado Manuali, Lidia launched Nonna Foods as a platform to distribute an array of both existing and new LIDIA’S food products. The line highlights a passion for all things pasta, with seven original varieties of homemade pasta sauce, and eight different cuts of pasta, sold nationally.
Beginning with almost Dickensian roots, working in his parents Italian restaurant in Queens, washing dishes, cleaning the sidewalk, and touring the jungle-like meat markets of the Bronx, Joe Bastianich’s life charts a culinary adventure that ends with this nice Italian boy becoming one of America’s premier restaurateurs – as well as a noted author, reality television personality, and eventually, a triathlete. After studying finance and spending a year on Wall Street, Joe bought a one-way ticket to Italy and explored the country’s small corners, keeping food and wine a top priority. He came back to New York and opened Becco with his mother, Lidia Bastianich, and then partnered with Mario Batali to open Babbo, which garnered three coveted stars from The New York Times and the prestigious Best New Restaurant in America award from the James Beard Foundation-indeed, the prophetic beginning of their thriving collection of restaurants. In 2005 he was recognized as an Outstanding Wine and Spirits Professional by both the James Beard Foundation and Bon Appétit, and in 2008 both he and Mario were awarded the 2008 James Beard Foundation’s Outstanding Restaurateur Award. He has co-authored two award winning books on Italian wine, and in its first week of release in May of 2012, Joe’s highly anticipated memoir, Restaurant Man, became a New York Times Best Seller. In 2010, Joe, Lidia, and Mario teamed up with Italian retail pioneer Oscar Farinetti to bring Eataly, the world’s largest Italian artisanal marketplace, to New York. Joe is a judge on FOX’s reality TV hit MasterChef, and MasterChef Jr. as well as Sky’s MasterChef Italia. Joe feels fortunate to be working within “the vernacular of the Italian table.
Chef Gallagher’s culinary education started where most great Chef’s careers begin, in his grandmother’s kitchen. There he learned how to cook with skillful & careful preparation & the importance of hand selecting only the freshest & finest ingredients.
Highly regarded & well renowned, Billy has cooked at the James Beard house, numerous charity benefits including Share Our Strength, & has been featured nationally on Fox & Friends with Julian Phillips, Food TV’s Follow That Food & CBS News with Tony Tantillo. The Intrepid Air, Sea & Space Museum has invited Chef Gallagher “on deck” as a regular star judge during the annual Fleet Week “Best Chow” Competition, with heavy features in local media.
In his career at Becco Restaurant, Chef Gallagher has represented the Bastianich name at the “Taste of the Tetons Music Festival” in Wyoming, as well as, created a 50 foot long Pappardelle ribbon to be cut for the televised opening ceremony of the summer annual “Taste of Times Square”. He has also had the honor of cooking for Pope Benedict XVI with Lidia.
When not cooking with Lidia on her PBS cooking series, Lidia’s Italy, Chef Gallagher can be found at 355 West 46th Street on Restaurant Row in the heart of the New York City’s Theater District. There he works side by side with both Joe & Lidia Bastianich in creating one of the most value packed & delicious menus in New York City.
The Management Team
- Jim Brigman – General Manager
- Marie O’Brien – Assistant General Manager
- Angelo Ruggiero – Beverage Director
- Simon Levine – Bar Manager
- Carolina Erazo – Floor Manager
- Marica George – Private Event Coordinator
- Joe Spady – Assistant Private Event Coordinator