My name is: Adam Hill. 

I’m known for being: Executive Chef at Manzo of Eataly Flatiron. 

I'm helping to launch: Manzo at Eataly Flatiron Chef Collaboration Series with Chef Adam Hill. Earlier in 2017, Manzo was renovated and re-opened its doors. Aside from the new stunning aesthetic, Manzo’s Chef Adam Hill now regularly features a variety of wonderful local producers, a vermouth program and much more. The restaurant will partner with one New York City-based chef each month for six months, to create an exclusive dish that will incorporate fresh ingredients from one of Manzo’s specific local producers. The special dish will then remain on the menu for the month’s duration. Producers include Norwich Meadows Farm, Channing Daughters, Raven & Boar, Invincible Summer Farms and La Quercia. Additionally, a percentage of the proceeds made from the dish will go to the charity of the guest chef’s choice. The limited-edition dishes will rotate each month: The program kicked off in November with American Cut’s Chef Marc Forgione and will be followed by Michael White, Junghyn Park, Daniel Boulud, Tim and Nancy Cushman and Janine Booth.

You can find it at: Manzo at Eataly Flatiron, 200 5th Ave, New York, NY; From November 2017 through April 2018.

What makes it special is: Influential and iconic chefs of New York coming together to celebrate Manzo and the city itself. 

One thing you can’t miss is: This month’s chef collaboration with Michael White, who will be featuring Tortellini in Brodo, a traditional meat-filled ravioli in a rich chicken broth.

Your body will thank you because: With the cold weather right around the corner, this dish is a great way to warm up this season.