39
New York
Opulent Italian-French fine dining meets classic New York sensibility 
On the Pass
Andrew Carmellini
Pastry Chef
Jeffrey Wurtz
The chef: Andrew Carmellini, one of New York’s most enduring culinary voices, started at icons like Le Cirque and Café Boulud before striking out on his own with the opening of Locanda Verde in 2009. He’s since built a portfolio spanning Italian and French flavors at The Dutch, Lafayette and Bar Primi – but Café Carmellini stands as his most personal project to date.
What’s the deal? Café Carmellini marks the chef’s return to fine dining, tucked inside the plush and posh Fifth Avenue Hotel in NoMad. It’s a tribute to French-Italian cooking filtered through three decades of Manhattan culinary influence, all wrapped in Gilded Age glamour. Expect a balance of elegance and approachability: service is polished, but the energy is warm and lively.
What should I order? Begin with the Bluefin tuna crudo. The Duck-Duck-Duck Tortellini is a signature, as is the squab en croûte with foie gras. For mains, the venison medallions with sauce grand veneur – foie gras and bittersweet chocolate – is especially decadent.
The space: Designed by Martin Brudnizki, the 465-sq.m dining room is a showstopper: double-height ceilings, luminous chandeliers, plush jewel-toned banquettes and two towering sculptural trees. Balcony seating offers a dramatic overlook, while the open kitchen and marble-topped bar draw guests into the action.
Contact
Dining and Cooking