Leopard at des Artistes

Main content starts here, tab to start navigating OUR ROOTS The reason for Italian culinary fragmentation is simple: With the exception of the nobility and the clergy, before WWI most Italians simply didn’t travel, and as a result every town and every valley has something unique. Neighboring towns and valleys will also share techniques, or recipes, albeit with individualistic twists, but from one end of a region to the other the picture can change completely. Therefore, when speaking of regional cuisines, it’s a good idea to keep in mind that we are really dealing with a series of local cuisines, each of which is related to those around it. Great distinctions from North to South of Italy, such as the use of fats (think butter versus olive oil), the kinds of pastas, popular vegetables - the South is much warmer and has a much longer growing season - and of course, huge foreign influences. Everyday food done with respect to Italian cultural traditions, absolute quality of ingredients, hospitality, and outstanding service is our formula, and life passion. We look forward to welcoming you to our home, in one of the most iconic spaces in New York City, Hotel des Artistes. Buon appetito!