The Luxury Lifestyle Magazine

Chef Antonio Salvatore of the celebrated Monaco restaurant Rampoldi and Monte Carlo Hospitality Group are pleased to announce the opening of Casa Limone, a casual, elegant Italian restaurant  inspired by the flavors, sights and scents of the ltalian Mezzogiorno (Italian South). Located in Midtown just steps from Rockefeller Center at 20 East 49th Street, the 133-seat Casa Limone offers Mediterranean hospitality at its finest for breakfast, lunch and dinner with indoor and outdoor seating

Having received his first Michelin star earlier in 2021 for la Table d’Antonio Salvatore, the chef’s table restaurant under the heralded Rampoldi, Salvatore’s jump across the ocean to open his first restaurant in New York is a personal one as Casa Limone showcases his upbringing in Basilicata as well as the neighboring regions of Puglia Calabria Campania and the island of Sicily.

“I’m humbled to open a new restaurant in the United States during these unprecedented times and this period of recovery”, said Casa Limone Chef/Partner Antonio Salvatore. “To be able to present versions of the dishes and ingredients I grew up eating, to a world-class city like New York, is a career highlight and we look forward to welcoming everyone to Casa Limone.”

Monte Carlo Hospitality Group CEO Ales Teisanu added, “There has long been a symbiotic relationship between Monaco and New York and we are excited to bring the warmth of the Mediterranean that reigns in Southern Italy and a touch of Monegasque hospitality to New York”.

Expressing the full notion of La Dolce Vita, Casa Limone and its menu may be enjoyed during any part of the day – a light Italilan breakfast a leisurely lunch, aperitivo hour, or an evening out with friends or loved ones. Showcasing finely crafted imported Italian products with New York regional seasonal produce, menu highlights include a selection of fresh crudi; burrata Pugliese, the undisputed symbol of Southern italy, with tomato; hand-made fresh and imported dry pastas paired with rich sauces and presentations; pizzas, a staple of Naples in a wood-burning oven; and hearty entrees such as Tortino alla Parmigiana, Pasta alla Norma, Polpo alla Luciana, Cozze allaTarantino, Timballo di Pasta and – a signature of Basilicata – Agnello alla Lucana. Infusing each meal with a touch of something sweet, hand-made cornetti are available in the morning along with house-made gelato, cannoli, cassata and tiramisu during the day and night.

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