About Us

Learn

About Us

About Us

The philosophy of Restaurant Navona is a simple one: Honest and delicious cuisine, in a relaxed and welcoming environment.

At Restaurant Navona, everything we serve, from our pizza dough to our pasta, is lovingly made in-house. We strive to use the freshest, locally sourced ingredients, which allows us to deliver the highest quality dishes possible while supporting the farmers in the community that we call home. Our warm, inviting atmosphere offers one of the only fireside dining experiences available in the Capital District, perfect for chasing Old Man Winter away on a chilly upstate night.

Chef Mike Niccoli’s menu walks the line between Mediterranean and Modern Italian, with an emphasis on freshness and wood-fired fare. Niccoli, an Albany native, is a graduate of The Culinary Institute of America with honors, Voted Chef of the Year by his local chapter of the American Culinary Federation in 2015, recipient of the Albany Business Review 40 Under 40 Award in 2010 and has been a Culinary Instructor at Schenectady County Community College for more than six years.

Stop by and meet your new favorite neighbors at Restaurant Navona.

Hours

  • Available for private events and catered events daily. (Reservations required. Minimums may apply.)
  • Monday – Closed.
  • Tuesday – 3:00pm – 9:00pm
  • Wednesday – 3:00pm – 9:00pm
  • Thursday – 3:00pm – 9:00pm
  • Friday – 3:00pm – 9:00pm
  • Saturday – 4:00pm – 9:00pm
  • Sunday – Closed.


Holiday Hours

  • New Year’s DayClosed
  • Valentine’s DayOpen
  • EasterClosed
  • Mother’s DayClosed
  • Memorial Day –  Closed
  • 4th of July WeekClosed for staff vacation
  • Labor DayClosed
  • ThanksgivingClosed
  • Christmas EveClosed
  • Christmas DayClosed
  • New Year’s EveOpen

Restaurant Navona
289 New Scotland Ave.
Albany, NY 12208
(518) 435-0202

Meet the Chefs

Meet

the Chefs

Chef MIKE NICCOLI

Chef Mike is a graduate of The Culinary Institute of America in Hyde Park, New York. The abundant growing season that the Northeast has to offer and his love of family have kept him close to home. Chef Mike is a culinary instructor at SCCC and an active member of the American Culinary Federation and Chaine des Rostisseurs. Mike has worked all aspects of the kitchen, starting out as a line/prep cook and working his way to Executive Chef. The knowledge and experience that Mike has gained through his career have all prepared him to become Chef/Owner of Restaurant Navona.

Chef Eric Novak

Eric is a graduate of Paul Smith’s College with a Bachelor’s Degree in Culinary Arts and Service Management. He started his career as a dishwasher and quickly moved into food preparation and short order cooking when he discovered his passion for food. During his education he held a variety of occupations in food service. Throughout this time he had the opportunity to work with some very talented Chefs both in and out of state who have helped mold him into who he is today. Upon graduation, Eric returned to his home town and quickly climbed the ranks to become the Executive Banquet Chef at The Century House in Latham, New York. Since then, he has started down another path in his career and devotes his time at the new Restaurant Navona in Albany where he is able to work with some longtime co-workers and friends. When he is not working, he enjoys spending time with his family, friends and girlfriend whom support him, his dedication to the industry and all it has to offer.

Chef Amy Krause

Amy is a native New Yorker who studied culinary arts at Paul Smiths College. After moving to Florida and working at some of the most upscale resorts including The Naples Grande, her heart belonged to the Adirondack mountains. Upon her return to New York she met Mike Niccoli who was newly promoted as the Executive Chef of The Century House in Latham and became his first hire as Chef. While at The Century House, Amy quickly moved her way from food steward to ala carte to Garde Mange Chef. After 8 years with The Century House, Amy followed chef Niccoli once again. As a Sous Chef at Restaurant Navona, Amy gets to try her hand at Mediterranean cuisine. From creating amazing pizzas to making decadent desserts, Amy’s talents know no bounds. Her passion and creativity push her to always make something fresh, new, and beautiful.

Chef Sebastian Marro


Sebastian is a native of the Capital Region. He started washing dishes at his local neighborhood pub when he was 14. After graduating from SUNY Schenectady, he has been able to travel and cook in restaurants in Florida, New York City, and San Francisco. Upon returning to the Capital District, he received his BBA from SUNY Delhi with a major in Hospitality Management. In his spare time he loves being home with his son, girlfriend, and their dogs.
X