The culinary landscape of Hudson Yards is distinctly expanding, and leading the charge is Andrew Carmellini’s well-established Tribeca eatery, Locanda Verde, which after 15 years in its original location, is set to open its doors anew at 50 Hudson Yards. Locanda Verde has not only been a staple in its high-rent neighborhood but a regular dining spot for personalities like David Solomon, CEO of Goldman Sachs Group Inc. Now, with this expansion, the beloved restaurant is bringing its distinctive Italian fare to the thriving food scene at Hudson Yards starting November 15.
The challenge was to capture the essence of Locanda Verde’s cozy atmosphere amidst the modernity of a multi-story office building, a mission Carmellini seems to have embraced. “When I first met Bob in 2008, there were only two things important to him: to have his dad’s art on the wall and that the restaurant spilled onto the street,” Carmellini explained to
Crain’s New York Business
. Robert De Niro, a partner in the restaurant, insisted on an outdoor seating space which is slated to open come spring. To not just simulate but to genuinely create a venue with a “good neighborhood feel” was at the heart of the project, a statement further echoed by Bruce A. Beal Jr. of Related, one of Hudson Yards’ primary developers, who said, “We kept hearing from tenants that we want more local restaurateurs who know and understand New Yorkers.”
The new Hudson Yards location is homage not just to its downtown roots but also to the late Robert De Niro Sr., as the venue showcases his artwork. Signatures from the original Locanda Verde menu such as lamb meatball sliders will grace the tables alongside new creations tailored for the Midtown palate. Indulgence in fine dining carries over to the wine list, which promises impressive depth with vintages stretching back to the 1970s.
The restaurant scene of Hudson Yards has previously seen its share of highs and lows, with closures like Thomas Keller’s much-acclaimed TAP Room during the pandemic. Yet, Locanda Verde arrives with a sense of optimism, aiming to not only replicate but also to build upon its downtown success. The neighborhood stakes are high, with nearly a quarter-billion dollars in revenue expected from the food scene there within the next year. Not to be overlooked is the vibrant tapestry that is New York dining, where newcomers like Kiko and Mitsuru, and funkylaziza.com offer a spectrum of global flavors from Middle Eastern beats and charcoal-grilled mezze to sushi served amidst vintage furnishings, as detailed by
The New York Times
.
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