Café Carmellini

Andrew Carmellini, a James Beard winner who cooked at Le Cirque and Café Boulud before this project, built the menu around his family's roots in Tuscany alongside classic French technique. The dining room spans two levels of the Fifth Avenue Hotel's landmark mansion, redesigned by Martin Brudnizki with velvet banquettes, indoor trees, and three-ring chandeliers overhead. The menu carries a chicken 'Gran Sasso' built for two, a beef brasato, and raw courses like bluefin tuna crudo and oysters à la pomme.