When Red Hook’s Pizza Moto announced it was closing and putting its coveted venue on the market, longtime friends Michael Turner and Michelin-chef Antonio Misaniello knew it was the perfect opportunity to open up the rustic Italian restaurant the duo have been fantasizing about for ages.
“When we heard this location was going to be available, we got really excited because it tied into the concept we wanted to create,” Turner tells What Now New York. “It chose us. [It] couldn’t happen without a location like this.”
That is because the lucrative location has a historic oven built by Irish immigrants in the 19th century. Their first collaboration, Farina, will debut later this summer. Its namesake translates from Latin to flour since its chef will use ancient grains and wheat to make pizza pies in its old-fashioned oven, harkening back to old-time traditions of their homeland. Farina will offer a seasonal menu featuring both traditional and original dishes inspired from the diverse regional fare of southern Italy. It plans to import fresh ingredients from within the tri-state area and compost its food waste, which will be donated to local farms.
Brooklyn-born Turner met Misaniello while living in Nusco, Italy, located in the outskirts of Naples. At the time Misaniello was the chef for La Locanda di Bu, which is where he earned his Michelin-star. Both have been in New York for a while now, and teamed up with Vinny of Carroll Gardens’ Mozz Lab for the new venture.
