Nestled in an atmospheric setting brimming with plants and lights, this upscale restaurant offers exquisite dishes and attentive service for a memorable dining experience.
"Andrew Carmellini’s namesake restaurant in the Fifth Avenue Hotel is like a greatest hits album, reflecting the various high points of his career and dishes that he’s enjoyed and have resonated with diners. Start with a crudo, consider the crab and Meyer lemon mille-feuille, and feast on tortellini, wild salmon, or retro dishes like rabbit cacciatore." - Melissa McCart
"A restaurant known for its duck pasta, utilizing duck as a filling, in foie gras foam, and demi-glace." - Melissa McCart
"A dining spot with soaring interiors offering a meal with all the flourishes." - Edward Barsamian
"Café Carmellini walks the line between accessible and fancy, fine dining and casual sit-down. The menu reflects chef-owner Andrew Carmellini’s history — a veal tongue Castelluccio hints at his family’s roots in Tuscany; dishes like Sole Normande and squab en croute are reminiscent of his stints at New York’s Lespinasse, Le Cirque, and three-Michelin-starred L’Arpege in Paris. The menu also borrows elements from his other restaurants, with rabbit cacciatore and that duck tortellini on menus over a decade ago. And there’s a rotating dish on the menu named after a chef: The first is a scallop coconut curry, an homage to the late Floyd Cardoz. Dinner is a la carte. Book reservations online," - Melissa McCart
"Spring vibes meet urban opulence in chef Andrew Carmellini’s newish spot. Enter through the medieval-looking doors like crossing a moat. Inside, etched glass trees and peacocks frame a grove of trees in the center of the room lit by elaborate celestial-like chandeliers overhead. Order a few things to share — citrus carpaccio, lentils and veal tongue, duck tortellini — as you lounge in the cushy seating." - Melissa McCart
