WELCOME TO THE ARMANI/RISTORANTE IN NEW YORK CITYGiorgio Armani’s building on Madison Avenue is home to an Armani/Ristorante, along with private residences and boutiques for Giorgio Armani and Armani/Casa products. The restaurant, which overlooks Madison Avenue, features a contemporary design infused with vintage charm. Guests can enjoy a waiting area at the champagne bar, a spacious main dining area with soaring ceilings, and a more intimate room for special occasions. The decor highlights furnishings with soft lines and green lacquer accents, beautifully complemented by eucalyptus wood details. The menu marries traditional Italian recipes and culinary techniques with a modern New York twist.
OUR DISHES
SCALLOPS CARPACCIO, MARIGOLD AND TOMATILLO GAZPACHO
TORTELLO WITH ROBIOLA DI ROCCAVERANO, DANDELION AND BLACK TRUFFLE
HAMACHI, MARINATED BEETROOT AND BUTTERMILK SAUCE
SHORT RIBS, MODENA BALSAMIC VINEGAR BARBECUE SAUCE AND DAIKON COLESLAW
SCALLOPS CARPACCIO, MARIGOLD AND TOMATILLO GAZPACHO
TORTELLO WITH ROBIOLA DI ROCCAVERANO, DANDELION AND BLACK TRUFFLE
HAMACHI, MARINATED BEETROOT AND BUTTERMILK SAUCE
SHORT RIBS, MODENA BALSAMIC VINEGAR BARBECUE SAUCE AND DAIKON COLESLAW
SCALLOPS CARPACCIO, MARIGOLD AND TOMATILLO GAZPACHO
TORTELLO WITH ROBIOLA DI ROCCAVERANO, DANDELION AND BLACK TRUFFLE
HAMACHI, MARINATED BEETROOT AND BUTTERMILK SAUCE
SHORT RIBS, MODENA BALSAMIC VINEGAR BARBECUE SAUCE AND DAIKON COLESLAW
SCALLOPS CARPACCIO, MARIGOLD AND TOMATILLO GAZPACHO
TORTELLO WITH ROBIOLA DI ROCCAVERANO, DANDELION AND BLACK TRUFFLE
HAMACHI, MARINATED BEETROOT AND BUTTERMILK SAUCE
SHORT RIBS, MODENA BALSAMIC VINEGAR BARBECUE SAUCE AND DAIKON COLESLAW
SCALLOPS CARPACCIO, MARIGOLD AND TOMATILLO GAZPACHO
TORTELLO WITH ROBIOLA DI ROCCAVERANO, DANDELION AND BLACK TRUFFLE
HAMACHI, MARINATED BEETROOT AND BUTTERMILK SAUCE
SHORT RIBS, MODENA BALSAMIC VINEGAR BARBECUE SAUCE AND DAIKON COLESLAW
SCALLOPS CARPACCIO, MARIGOLD AND TOMATILLO GAZPACHO
TORTELLO WITH ROBIOLA DI ROCCAVERANO, DANDELION AND BLACK TRUFFLE
HAMACHI, MARINATED BEETROOT AND BUTTERMILK SAUCE
SHORT RIBS, MODENA BALSAMIC VINEGAR BARBECUE SAUCE AND DAIKON COLESLAW
SCALLOPS CARPACCIO, MARIGOLD AND TOMATILLO GAZPACHO
TORTELLO WITH ROBIOLA DI ROCCAVERANO, DANDELION AND BLACK TRUFFLE
HAMACHI, MARINATED BEETROOT AND BUTTERMILK SAUCE
SHORT RIBS, MODENA BALSAMIC VINEGAR BARBECUE SAUCE AND DAIKON COLESLAW
SCALLOPS CARPACCIO, MARIGOLD AND TOMATILLO GAZPACHO
TORTELLO WITH ROBIOLA DI ROCCAVERANO, DANDELION AND BLACK TRUFFLE
HAMACHI, MARINATED BEETROOT AND BUTTERMILK SAUCE
SHORT RIBS, MODENA BALSAMIC VINEGAR BARBECUE SAUCE AND DAIKON COLESLAW
OUR EXECUTIVE CHEFDANIELE CASTELLANODaniele Castellano is the Executive Chef of Armani/Ristorante in New York, leading the Italian fine-dining destination that opened in December 2024. Chef Daniele approaches the menu with a strong Italian imprint that looks to the world and its infinite ingredients and techniques for a more layered and modern approach to the classics. Offering authentic Italian cuisine in an elegant and relaxed setting, he prides himself on being an innovator and trendsetter in fusion cuisine and has a strong focus on seasonality and sustainability in his culinary practices.
Chef Daniele began his career in London at the C London Cipriani where he learned to appreciate Italian cuisine from a traditional lens. He then began working at Jean-Georges at The Connaught under his mentor Alexis Moko, and credits him for a large part of his culinary education. Following his time in London, Chef Daniele moved to Milan to work at the Four Seasons before joining the Armani family at the Nobu Armani in Milan. He was the Sous Chef at Nobu Milano where he assisted in daily kitchen operations and worked closely with the Head Chef and Executive Chef on special menu items and food sourcing. Chef Daniele joined Armani/Ristorante in October 2024 to assist with the opening as part of the new Armani flagship in New York, complete with Armani residences as well as the Giorgio Armani and Armani/Casa storefronts.
