Skip to Content
Neighborhood Joints

Cecchitinis: New York’s Cecchi’s Is Serving Martini Flights

Appetito's contributor, Morgan Hines, talks martini flights with Cecchi's owner, Michael Cecchi-Azzolina.

Photo by: Julian Bracero

West Village hotspot Cecchi’s is known for its martinis. 

Recently, the restaurant, which actually uses a line drawing of a martini as its logo, launched the Cecchitini Flight, a selection of three mini martinis.

The flight includes the Classic (“gin or vodka, olive or twist”), the Dirty Girl (“vodka, olive, pickle brine”) and the Appletini (“vodka, apple pucker, lemon”).

Available for $25, the Cecchitini Flights have captured some attention on social media.

Below, owner Michael Cecchi-Azzolina opens up in a Q&A with Appetito about his inspiration for Cecchitinis, what the response to the drink flights has been like and how Cecchi’s chose which martinis to include.


Enjoying this article? Sign up for the Appetito newsletter and receive new recipes, stories, and Italian inspiration straight to your inbox.


Q: Can you tell me why you decided to serve a martini flight? 

A: When we closed the patio for the season, where we did $25 bottles of Rosé’s for our afternoons at Cecchi’s, we needed a replacement. Since we are famous for our martinis, a smaller version made sense for the afternoons. When I lived in Russia, many of the bars did flights of vodka. Which were incredibly successful. This is our “mini flight” that has our 3 most popular martinis!

Q: What has the response been like? 

A: The response has been phenomenal! Our guests order so many!

Q: How long will it be on the menu? 

A: It is so popular, we will let it run its natural course. Though when I put the Appletini on our original menu, I thought it would just be seasonal. This is so popular I don’t think it will ever come off the menu. Our guests will kill us. Perhaps the same for the Cecchitinis?

Q: Why did you choose the three martinis included? 

A: We had to have a class, and then let’s have fun, so the dirty girl. The appletini is our most popular drink after the classic, so it had to be included.

Q: What do you hope customers will take away from the Cecchitini experience?

A: While we are a serious restaurant, committed to great food and cocktails, it doesn’t mean you can execute great things and still be playful, silly, irreverent and have fun!

Stay in touch

Sign up for our free newsletter

More from Appetito

How to Make Nonna Pina’s Stuffed Artichokes

In the first recipe from I Will Be Your Grandmother, Sicilian chef Mario Traina shares the stuffed artichokes his grandmother made slowly and generously for family dinners in Sicily.

May 15, 2026

How to Make Crispy Salmon and Prawn Tagliatelle with Roasted Lime

Crispy salmon, king prawns, roasted lime, and silky parmesan cream sauce turn this tagliatelle into the kind of pasta dinner that feels both comforting and impressive.

May 14, 2026

Why Sanremo Is the Italian Riviera Escape to Know Now

With Belle Époque glamour, Ligurian food traditions, and a newly restored seaside hotel, Sanremo offers a slower and more elegant vision of the Italian Riviera.

May 14, 2026

Four Bassano del Grappa Restaurants Locals Don’t Want You to Know About

Just beyond Venice, Bassano del Grappa offers the kind of local restaurants and everyday Veneto culture many travelers spend years trying to find.

May 13, 2026

How to Make Mira’s Sardinian Culurgiones at Home

At Buffalo’s Mira, chefs Manny and Gina Ocasio are bringing lesser-known regional Italian dishes to the table, including the intricate handmade Sardinian pasta known as culurgiones.

May 13, 2026

Ronnie Fieg Opens Ronnie’s Pronto Beside Kith West Hollywood

The Kith founder’s newest hospitality venture brings Italian-inspired sandwiches, frozen matcha drinks, and New York café culture to Sunset Boulevard.

May 12, 2026
See all posts