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The love story of Noi Due — which means “the two of us” in Italian — begins when Israeli  restaurateur Golan Chetrit, and his Italian American wife Imma, set out to open a concept that was symbolic of their union. Together, they brought dairy-rich Italian fare to vegetarian and kosher diners on the Upper West side in 2009, and Noi Due Cafe was born.

In 2017, the couple took out space next door to the cafe and expanded the restaurant group with the opening of “Carne.” This space has a long history being it is the former location of Levana's. Teaming up with Beau Houck, former Executive Chef at Fresco by Scotto, Noi Due Carne introduces rich proteins into a kosher casual-fine dining concept that is readymade for gourmands of all creeds. In fact, Chef Houck recently “broke the Internet” by introducing an outsize rendition of spaghetti ‘n’ meatballs. Featuring a one-pound Prime brisket meatball that secretly contains a full plate of fresh spaghetti and marinara — cut open tableside for a dramatic reveal — “Spaghetti **in** Meatball” has lured destination diners from near and far.

Market-driven, coastal Mediterranean small plates include house specialties such as Moroccan Cigars made with spiced ground beef, and "El Araz" tahini, and Spiced Lamb Flatbread topped with caramelized onions, tahini, arugula, and tomato passata. Leading into mouth-watering entrées like NDC’s housemade pasta, seafood, poultry, and USDA prime beef selections. A fan favorite is the Veal Chop Milanese served with romaine, fennel, orange, and radicchio. For those who prefer steak, the Skillet Roasted Filet with a balsamic reduction and cipollini onions is always a hit, while sweet tooths gravitate to the restaurant's Warm Fungi Apple Pie. 

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