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History

In Italian, “mangia” is a simple, loving command that only means one thing: eat! For almost 40 years, Mangia has transformed the way New York eats lunch. In 1981, the family business became one of the first restaurants to focus on fresh, farm-to-table ingredients, crafting a menu of artisanal Italian fare. Today, Mangia instills the same passion into beloved signature favorites and exciting new seasonal dishes. Whether you’re sitting down for a quick lunch or catering a large event, our food is always crafted in house, baked fresh daily, and ready to eat. Mangia!

In 1981, Mangia revolutionized the New York lunch scene. Thirty-seven years ago, busy working professionals in midtown Manhattan had to choose between a quick street cart lunch or a committed, fine dining meal. Sasha Muniak, founder of Mangia, wanted a better option. He combined quick and simple with gourmet quality to create an appealing niche nestled between the city’s two culinary extremes. Customers could order classic Italian take-out with fresh ingredients, or sit down to eat in a casual, yet stylish dining room.

Muniak envisioned simple, authentic food: hearty sandwiches on handcrafted rustic bread; organic salads; a delicious array of antipasti; homemade soup; freshly-squeezed juices; cookies, pastries, and cakes baked fresh daily. Mangia would bring the taste and quality of the Mediterranean to the bustling streets of Manhattan.

 

Mangia’s first location opened on 56th Street to great success. Within a year, we launched our corporate catering operation, which is now known city-wide as the upscale, go-to choice for meetings and special events. In 1989, we expanded to 48th Street. By 1993, the original location needed a larger space, and today’s 57th Street restaurant was opened blocks from Central Park. A sprawling Wall Street store followed in 1998. In 2003, our Flatiron location opened on 23rd Street, perfect for picnicking in Madison Square Park. Mangia Madison and Mangia 57th Street both offer a full-service restaurant experience along with take-out and delivery options.

 

Today, Mangia’s farm-to-table philosophy is modern and relevant. The food landscape of New York has changed, but our commitment to artisanal ingredients is still the same. We look forward to serving you for another 38 years—and more.

 

Buon appetito!