New York City Restaurants

Del Posto

  • 85 10th Ave. Map It
  • Meatpacking District
  • Italian

Published 09/11/2016

Fodor's Review

Much more formal than Babbo, Del Posto is Mario Batali's grown-up venue (in partnership with Lidia and Joe Bastianich), and the dining room—with its sweeping staircase, formal decor, and live music from a baby grand—has the feel of an opulent hotel lobby. This is one of the most consistently dazzling special-occasion spots in the city, and the food is stellar. There are a variety of set menus to choose from ($149 for five courses; $179 for eight), plus à la carte options for parties of four and under. Pitch-perfect risotto is made fresh to order for two people or more, meat dishes like roasted veal chops are standouts, and pastas are ethereal—all with old-world table-side service. For a smaller taste of the experience, come for a cocktail and sample the bargain bar menu.

Restaurant Information


85 10th Ave., between 15th and 16th Sts., New York, New York, 10004-2436, USA

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Restaurant Details:

  • No lunch weekends

Published 09/11/2016


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Fodorite Reviews

Average Rating
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Sep 14, 2016

Classy and Elegant Dining

My spouse and I dined at Del Posto for dinner on a Saturday evening in mid-July 2016. Del Posto is open for lunch on weekdays and dinner daily. The restaurant accepts reservations by telephone or via the Open Table online reservation system. Street parking is available, or you can park in one of the nearby parking garages. Celebrity chef Mario Batali, along with chef Lidia Bastianich and her son, restaurateur Joe, opened Del Posto in 2004. The group

also owns Babbo and Becco (both in Manhattan) and Lidia's Italian Kitchen (in Pittsburgh). Although Del Posto is one of only four New York Times 4-starred restaurants (the other three are Per Se, Eleven Madison Park, and Le Bernardin), it holds only one Michelin star. Upon entering the palatial Italian restaurant on 10th Avenue in the Chelsea/Meatpacking District in the former National Biscuit Company (Nabisco) factory (along with restaurants Toro and Colicchio & Sons), guests are wowed by the luxurious and impressive decoration. The space features high ceilings, tall curtained windows, a grand piano (and pianist), and a sweeping central staircase lined with flickering candles that leads to the second floor balcony dining space. Lighting from beautiful lamps, intricate dark woodwork, and a dark wooden bar contrast with white leather chairs. White tablecloths and fine table settings indicate that this will be a special meal. The basement contains space for private events (including dining for up to 300 people). A large bar and lounge area are available for your drinking (and dining) pleasure. Del Posto offers two menu options for dinner: a 5-course tasting menu in which you select the courses, or an 8-course (blind) "Captain's Menu" in which the kitchen decides what you will eat. (A 3-course prix-fixe menu is available at lunchtime.) We ordered the more extensive tasting menu so that we could sample even more dishes. A meal begins with the distribution of warm rosemary-infused hand towels. Next a server delivers complimentary “assaggi” (amuse bouche), including mushroom arancini (rice balls) and a sip (shooter) of the restaurant's famous Matzo ball chicken soup. The amazing bread course features a mini-baguette/breadstick creation of varying densities/textures, which you can spread with an aerated mozzarella/creme fraiche/cream concoction. We would return to Del Posto for the bread and butter alone! Our Captain’s Menu courses follow: 1. Summer Lobster Salad with lemon aioli, herbs 2. Vitello Tonnato with olive crostone, capers, lime, lemon basil 3. Hand-rolled spinach pasta 4. Bauletti with sheep’s milk ricotta and black truffle butter 5. Poached halibut with piselli alla romana, sangiovese, zabaglione, breakfast radishes 6. Seared lamb chop and neck with chanterelles, fava beans, mint yogurt sauce 7. Cheese course (three different ages of pecorino cheese from 2 months to 2 years) with escarole pie, fruit mostarda 8. Torta tenerina with chocolate crema, roasted apricots, and coffee gelato Creme fraiche semifreddo with cherries, licorice root, and toasted filone (Our table captain presented each of us with a different dessert, which he said were his personal favorites.) After the meal, mignardises arrive in a fancy box that contains different confections such as chocolate coconut (which tasted like an almond joy), caramel wrapped in an edible clear-plastic wrapper, and cantaloupe gelee. We enjoyed our meal at Del Posto – the food was delicious, the service excellent, and the restaurant space gorgeous.

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