Despite its proximity to Lincoln Center, MC Hospitality Group and Chef Antonio Salvatore did not intend for Rampoldi New York to become a pre-theatre dining destination. Instead, they hoped to provide New Yorkers with an escape from the bustling metropolis in the form of peaceful, elegant hospitality––similar to that found on the Côte d’Azur.
The original Monte Carlo location has been a hotspot since 1946, serving local royalty and distinguished Monegasque alike. In keeping with its prestigious location on the Carré d’Or near the Opera de Monte Carlo, it only made sense for the group to land in the heart of New York’s Lincoln Square for their first international outpost.
With Chef Antonio Salvatore at the helm, the best of the Italian and French Riviera are fused with a cosmopolitan essence to create an extensive menu that showcases nature’s bounty, pioneering the “New Monegasque” haute cuisine.
Chef Salvatore’s extensive menu features warm and cold appetizers; an array of carpaccios and tartares; hand-tossed pizzas and housemade pasta; as well as main dishes from the land and sea. Classics include the Escargots de Champagne avec Purée à la Truffe (Snails à la Bourguignonne served with truffle potato purée), Octopus Carpaccio, and Bouillabaisse.
Extravagant inventions exclusive to New York include Ravioli au Crabe avec Palourdes––crab ravioli topped with branzino, clams, garlic, parsley, and bottarga––plus Filet de Bœf ‘Rossini,’ a premium cut of Argentinian Angus beef topped with red wine sauce, black truffles, and seared foie gras served alongside a truffle potato purée.
Diners also have the option to luxuriate in Chef Salvatore’s own select caviar: a black sturgeon roe. On its own or as an addition to any of the specialty dishes, the Caviar d’Esturgeon Sélection “Rampoldi” proves to be a true indulgence. Whether it be the finish of caviar or the drizzling of a sauce, many of the plates call for tableside service, epitomizing the lavish hospitality and culinary theatrics for which Monaco is known.
No meal is complete without a dessert from the in-house Patisserie de Monte Carlo. Layers of lemon mousse between pillows of vanilla sponge cake are finished with lemon meringue to create the Meringue au Citron, inspired by the lemons that abound in the Mediterranean region. However, the true crowd-pleaser is Profiteroles Maison: vanilla and hazelnut ice cream sandwiched between each half of the pastry puffs, finished with a tabletop drizzle of dark chocolate sauce.
The interiors are simply spectacular. The floors and numerous wall panels are constructed with hand-cut red-and-pink-hued Rosso Imperiale Italian marble. Murano glass chandeliers dangle from the ceiling, and Milan’s Fratelli Boffi crafted custom furniture for each environment. All unique elements heil directly from Monaco, France, and Italy.
The opulent décor is aptly juxtaposed with Mediterranean-esque art pieces twinged with the spirit of Manhattan. The grande dame of the dining room is the bespoke triptych by renowned artist, writer, and fashion designer, Domingo Zapata, which depicts the Mona Lisa in each frame and ultimately pays homage to Grace Kelly, the American actress and mother of the Sovereign Prince Albert II of Monaco.
Rampoldi is a worldly addition to New York’s gastronomic scene, offering guests an unparalleled dining experience.
Location: Upper West Side, New York City
Address: 49 W 64th St, New York, NY 10023
Cuisine: “New Monegasque,” offering the best of French and Italian cuisine
Price Point: $$$$
Takes Reservations: Yes – Resy
The Vibe: Monaco’s fine dining scene meets New York’s artistic spirit just a stone’s throw from Lincoln Center.
Our favorite thing on the menu: The classic dishes are truly remarkable; opt for the Escargots a la Bourguignonne or the Octopus Carpaccio. Do not miss dessert from the in-house patisserie, specifically, the Profiteroles Maison served with vanilla and hazelnut ice cream and dark chocolate sauce.
The attire based on the vibe: Business Casual
Breakfast, Lunch, or Dinner: Dinner: Tuesday to Sunday from 5 p.m. to 10 p.m.