After five years in Greenwich Village, Chef Michael Toscano’s Italian restaurant Da Toscano will relocate to Midtown Manhattan, reopening on March 2 inside the historic Iroquois Hotel (49 West 44th Street). The Minetta Lane location will close following service on February 22, marking the end of one chapter and the beginning of a new era for the restaurant, which now expands its footprint and offerings in partnership with the boutique hotel. Alongside the new Da Toscano dining room, Toscano will also debut Lantern’s Keep, a newly imagined Italian aperitivo and antipasti bar that brings an all-day European sensibility to Midtown.
Da Toscano’s next chapter reflects both continuity and evolution. Known for its refined yet welcoming take on regional Italian cuisine, the restaurant will carry forward many of the dishes and hallmarks that earned it a loyal following downtown, while embracing a broader, all-day format suited to its Midtown setting. With breakfast, lunch, and dinner service planned, in addition to the aperitivo approach at Lantern’s Keep, the restaurants are designed to serve hotel guests, neighborhood regulars, and the Midtown business community alike, from morning espresso and cornetti to power lunches, evening cocktails, and celebratory dinners.
The menu at Da Toscano will continue to highlight the signature dishes that have defined the restaurant since its opening, including: Octopus Carpaccio with Pickled Eggplant, Roasted Tomato; Agnolotti with Lamb Neck and Drippings; and Veal Chop Parmigiana with Mozzarella di Bufala, Tomato Sugo, Basil. Additional highlights include: Sicilian Crudo Tuna with Scallop, Salmon, Caper, Red Onion, Lemon; PB&J Bombolone Foie Gras with Shallot Jam, Quince, Sesame Butter; Scialatielli with Manilla Clams, Sour Beer, Chili; Ricotta Gnudi Marsala with Porcini Butter; Branzino alla Piastra with Blistered Pole Bean Salad, Heirloom Tomatoes, Salsa Verde; and Slow Roasted & Grilled Ribeye, a 12-hour prime rib finished to medium-rare, Grilled to Medium-Rare. To finish, desserts include Apple Olive Oil Cake with milk jam and cinnamon chantilly; Pistachio Tres Leches with sour cherry jam and whipped mascarpone; and a Tiramisu Gelato Sundae with mascarpone crema, ladyfingers, and cocoa.
A lunch offering will anchor the Midtown workday, with dishes like Chicken Milanese, the Bistecca Burger, Grilled Yellowfin Tuna, and housemade pastas designed for both leisurely and time-conscious dining. Breakfast service introduces Italian-accented morning fare including Cornetti, Soft-scrambled Eggs with Whipped Ricotta, Crab Florentine, and Cannoli-stuffed French Toast, alongside takeaway items and a full Italian coffee bar program featuring espresso, cappuccino, and other café classics.
Lantern’s Keep will debut as a distinct yet complementary concept within the hotel, an elegant Italian aperitivo and antipasti bar inspired by the convivial drinking and snacking culture of Italy and Europe. Conceived as a destination for pre-dinner drinks, late-night bites, and casual gatherings, the menu centers on refined small plates and bar classics such as: Ceci in Umido Bruschetta; Carne Cruda Steak Tartare with Arugula and Crusty Bread; Tomato & Mozzarella Arancini; and Mikey’s Meatballs with Tomato Sugo. Lantern’s Keep will also feature Lasagna “Timpano Style” with Ditalini, Meatballs, Sausage, Hot Soppressata, Escarole, Mozzarella. On the beverage front, both Da Toscano and Lantern’s Keep will feature classic Italian aperitivo alongside house signatures such as the Olive Branch Martini with olive oil–washed St. George Vodka, Cocchi Americano, saline, and a Parmigiano-stuffed olive; the Crazy Caprese with basil-infused vodka, dried tomato liqueur, artichoke, and a caprese skewer; and the Minetta Sour with rye whiskey, fresh lemon, bitters, and a Super Tuscan float.
Chef Michael Toscano brings decades of experience to the project. He trained in some of the country’s most influential kitchens, working under Thomas Keller and Mario Batali before becoming executive chef of Manzo, Eataly’s fine-dining restaurant. In 2012, he opened Perla in Greenwich Village to widespread acclaim, earning Esquire’s Best New Restaurants in America, two stars from The New York Times, and recognition from the James Beard Foundation and StarChefs. Toscano now leads a bi-coastal restaurant group spanning New York and Charleston. There, he and his wife Caitlin oversee a growing collection of concepts including Le Farfalle, Da Toscano Porchetta Shop, and Blanca Estrada. With the opening of Da Toscano at the Iroquois Hotel, Toscano expands the restaurant’s New York presence while continuing to shape a hospitality portfolio defined by regional Italian cooking, thoughtful sourcing, and a warm, guest-first approach.
The new Midtown home introduces a dining room that balances classic New York elegance with contemporary warmth. White tablecloth tables and richly upholstered banquettes create an intimate, polished setting, while warm wood paneling, curated artwork, and soft architectural lighting lend a modern sensibility. Adjacent to the dining room, a dedicated bar offers its own destination for cocktails and conversation, extending the restaurant’s signature sense of hospitality from aperitivo through nightcaps.
Elsewhere within the hotel, Lantern’s Keep emerges as a distinct, more tucked-away experience. A cozy, lounge-like space that feels quietly discovered rather than announced. Mirrored shelving, red lacquered stools, and softly glowing sconces set the tone for aperitivo hour and late-night cocktails, creating an intimate counterpoint to the dining room’s more classic energy.
Da Toscano and Lantern’s Keep are located inside the Iroquois Hotel at 49 West 44th Street. Beginning March 2, Da Toscano will serve breakfast (7–10:30AM), lunch (11:30AM–2:30PM), and dinner daily (4:30–11PM). Lantern’s Keep will initially be open from 4:30PM–12AM, with plans to expand to all-day and evening aperitivo service (11:30AM–12AM) in the coming months. Reservations will be available for Da Toscano only via Resy, with walk-ins welcome – Lantern’s Keep will be walk-in only. For more information, call 212.606.4054, email: [email protected], visit www.datoscano.com or follow along on Instagram at @datoscano, @lanternskeep.
Dining and Cooking