Del Posto

New York's extravagant modern Italian experience
VERIFIED LUXURY

Even in a city that boasts myriad options for upscale dining and Italian fare, Del Posto is a sophisticated standout both for its menu and milieu. Located on the ground floor of a former Nabisco factory on the northern fringe of Chelsea’s Meatpacking District, the mahogany dining room is a refuge from the busy neighborhood on the other side of the frosted floor-to-ceiling windows.

From the formal but friendly service to the decadent yet approachable décor, every element of Del Posto invites you to relax, indulge and enjoy the experience as much as the outstanding cuisine.

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Our Inspector's Highlights

  • While the first glimpse of the stunning dining room hints at the many luxuries to come, it’s the carefully considered small touches that make dining at Del Posto such an indulgent experience, from the small ottomans available for perching handbags to the short and sweet lists of both spirited and non-alcoholic cocktails.
  • With a selection of champagne larger than many restaurants’ entire wine list, even aficionados will appreciate the guidance of head sommelier Evan Clagnaz and his team. Tasting menus include a wine-pairing option, but the knowledgeable staff can guide you with disparate à la carte choices toward bottles to please the whole table.
  • There is much to look at in the dining room — a marble center staircase, curving banquettes and interlocking tiles that echo the room’s palette of ecru, ochre and espresso — but the subtle lighting cleverly draws your eye back to your table and your dining companions. Globe lamps of Slovenian crystal add a glow to each table, which are laid with custom-made linens from Tessicasa.
  • Expect elevated, extradorinary Italian fare at Forbes Travel Guide Five-Star Del Posto, one of New York City’s best restaurants.
  • Despite the Meatpacking District restaurant’s opulence, the experience feels more inviting than imposing. Colors and sounds are muted, including the live music emanating from the grand piano, placing proper focus on the excellent food.

Things to Know

  • Allow ample time to dine, even at lunch. Every meal at Del Posto begins with a warm scented hand towel followed by two courses of assaggi, or tastes, and dessert is accompanied by a selection of chocolates and petits fours as well as a decorative jar filled with Italian cookies.
  • Stretch out your enjoyment with a pre- or post-meal stroll along the High Line, New York’s only elevated park. The entrance to this landscaped former railway is just outside the door.
  • There are three tasting menus available at dinner — the five-course Il Menu Del Posto, the eight-course Captain’s Menu and the eight-course Vegan Tasting Menu — and each requires the participation of the entire table. A three-course menu is available at lunch; tasting menus are compulsory for all parties larger than four.

The Food

  • While the menu follows the familiar script of antipasti, primi and secondi, the classic Italian dishes at Del Posto receive a fresh and playful update from executive chef Melissa J. Rodriguez. Panzanella invernale, a cool-weather version of the summer salad made with stale bread and ripe tomatoes, features roasted winter squashes and puntarelle greens; the often plain-Jane vitello tonnato, a cold starter of thin-cut veal with a tuna sauce, is elegantly plated on a black-and-white Ginori plate.
  • Like the best restaurants in Italy, Del Posto’s menu takes its cue from the seasons and lets the excellent ingredients take center stage. Look for uni from Maine in a starter of spaghetti with pepperoncini, kombu(kelp) and lemon or a dry-aged rib eye from Creekstone Farms served with fried potatoes and red wine anchovy vinaigrette.
  • Pastry chef Clare Gordon’s desserts are not too sweet and add thoughtfully layered flavors to Italian standards, such as a rich pistachio semifreddo balanced with tart rhubarb, lemon meringue and pink peppercorn.

The Drinks

  • Executive chef Melissa J. Rodriguez boats more than 17 years of experience behind the line.
  • This Culinary Institute of America alumna joined Del Posto’s culinary team as a sous chef in 2011, and after a series of promotions was named executive chef in February 2017.
  • Prior to Del Posto, Rodriguez worked for more than six years as a line cook and sous chef at acclaimed NYC restaurants Oceana and Five-Star Daniel.


Getting There
85 Tenth Avenue, New York, New York 10011
TEL212-497-8090
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