Strega

The story

Crafted with passion, served with love

The Spell of Simplicity

The name says it all. Strega means "witch" in Italian, and it draws directly from the Legend of Janare — the women healers of Benevento, the so-called "city of witches" in southern Italy. These women were the original gatherers and transformers of food, turning humble ingredients into bread, polenta, cheeses, and soups through knowledge passed down from mother to daughter. That spirit of transformation through simplicity sits at the heart of everything on Chapel Street.

The Chef Behind the Kitchen

Owner and chef Danilo Mongillo was born near Benevento, the very city that inspired the restaurant's name. His path to the kitchen is anything but conventional: a background in tourism, service as a soldier in the Italian Alps — where he witnessed firsthand the bond between landscape and food — and then years working in counterfeit operations investigating violations of Italy's strict regional product controls for food, wine, and cheese. That last chapter gave him an unusually deep expertise in Italian DOP products and regional authenticity, knowledge that now shapes every menu decision at Strega. Alongside him, Maitre d' and restaurant manager Rosanna Merenda drives the front-of-house with precision and genuine warmth.

Gambero Rosso awarded Strega two forks in its 2026 guide — a recognition that reflects the kitchen's commitment to craft and the dining room's standard of service.

What's on the Table

The menu changes with the seasons and is built around imported Italian products alongside locally sourced, organic, and sustainable ingredients. Dishes are made from scratch, and the kitchen discourages modifications — a quiet signal that each plate is composed with intention.

Antipasti range from a Selezione di Salami featuring lamb and rosemary, elk cacciatorini, and wagyu with truffles, to a Tartare di Dentice of hand-cut wild snapper with house-made ponzu and kombu — a dish that shows the kitchen's willingness to let Italian tradition breathe alongside other coastal influences. The Polpo Grigliato, grilled octopus with Romesco sauce and roasted fingerling potatoes, is a confident, direct plate.

Pasta is treated with full seriousness. The Ziti al Ragú Napoletano involves a 12-hour slow braise of pork ribs, beef cheek, and oxtail, finished with smoked Agerola provola. The Bucatini Cacio e Pepe uses Pecorino Romano DOP and a blend of 16 globally sourced peppercorns — a Roman classic rendered with unusual depth. For the second course, the Petto d'Anatra pairs slow-roasted Moulard duck breast with pumpkin cream, orange zest, and a 25-year aged balsamic reduction.

The five-course chef's tasting menu, offered nightly, is the fullest expression of this Italian fine dining kitchen. A five-course wine pairing is available alongside it, curated by Mongillo himself, whose expertise in Italian wines is as rigorous as his approach to the food.

The Philosophy

Strega's stated mission is to protect Italy's gastronomic heritage while remaining honest about ingredients and process. The kitchen composts, avoids GMOs and antibiotics, and sources through long-term partnerships with producers of traditional Italian products. The result is a restaurant that feels rooted — in a region, in a set of values, and in the belief that cooking, at its core, is a form of transformation.