Ginger Ristorante Brings a Taste of Rome to Midtown Manhattan
Just off Rockefeller Center, Ginger Ristorante offers a version of Italian dining that stretches beyond the traditional lunch and dinner routine. The 7,000-square-foot restaurant at 123 West 49th Street serves Roman-inspired pastas, wood-fired pizzas, fresh salads, juices and cocktails in a space designed to evoke the atmosphere of an Italian piazza.
The restaurant opened in October 2025 as the first American outpost of Roman restaurateurs Dario Asara and Corinna Bassetti Josi, whose portfolio includes three restaurants in Rome: Ginger Spagna, Pantheon and Corte Laica. Their New York location brings the same emphasis on seasonal ingredients, predominantly organic produce and lighter cooking techniques to a neighborhood where office workers, tourists and theatergoers converge.
I visited recently and had a lovely experience exploring a menu that balances familiar Italian dishes with a few less expected combinations. The restaurant's interior makes a strong first impression. Designed by Bassetti Josi, the dining room features black-and-white ceramic floors inspired by the stone paving found in Roman squares, green banquettes, orange upholstered seating and geometric metal chairs. A decorative skylight, framed by sweeping curves in the Italian Liberty style, draws the eye upward, while plants and softly lit ceramic fixtures soften the expansive room.
The open kitchen is central to the restaurant's identity, as is a menu built around seasonal vegetables, fresh ingredients and straightforward preparations. Roman staples share space with seafood, meat dishes and Neapolitan-style pizza, making the restaurant flexible enough for a quick midday meal or a longer dinner.
Among the dishes I tried was the tartare di manzo, a beef tartare accompanied by confit onion, garlic purée, toasted hazelnuts, orange zest and chives, with crispy bread on the side. The orange zest provides a bright counterpoint to the richness of the beef, while the hazelnuts add texture. The fritto misto, a plate of crispy shrimp and calamari served with horseradish mayonnaise, takes a more conventional approach, offering a crisp, shareable starter.
The pasta course was a highlight. The spaghettoni cacio, pepe e tartufo combines homemade fresh pasta with a cacio e pepe sauce and black truffle. The dish builds on the peppery, cheese-based Roman classic, adding the earthy aroma of truffle without straying far from its foundations. For diners who consider pasta the essential measure of an Italian restaurant, it is a natural place to begin.
The salmone provides a lighter alternative. Roasted salmon arrives with crème fraîche, beetroot, arugula and walnuts, bringing together creamy, earthy and peppery flavors. The combination reflects the restaurant's broader approach to cooking: recognizable ingredients, seasonal accompaniments and an emphasis on balance.
Dessert offered two different endings to the meal. The vanilla panna cotta, served with salted caramel and chocolate sauce, leans into familiar comforts. The crostata di zucca, an Italian cheesecake featuring pumpkin, amaretto and Chantilly cream, brings a seasonal element to the table.
There is more to Ginger than its main dining room. A dedicated salumi bar serves sandwiches, cured meats and cheeses for guests who want a casual meal or something to take away. The marble bar offers cocktails including a White Negroni made with gin, Lillet Blanc and Cinzano Bianco, as well as the Diva, which combines butterfly pea tea-infused gin with lemon, passion fruit and ginger syrup.
The restaurant also caters to diners looking for something lighter, with made-to-order juices and smoothies, salads and a Roman-style tropical fruit platter. Its pizza program centers on dough leavened for up to 72 hours. Options include the Nerano, topped with mozzarella, zucchini chips, Parmigiano fondue and basil, and the Parma, finished with Prosciutto di Parma, shaved Parmigiano Reggiano, arugula and basil oil.
The beverage program extends to a compact wine list featuring bottles from Le Masciare, the owners' organic vineyard in Irpinia, Italy, alongside selections from small Italian and California producers. A new outdoor patio provides additional seating for warmer days and serves as a setting for the restaurant's daily aperitivo hour, Monday through Saturday from 3 to 6 p.m.
At a time when Midtown dining can often feel driven by convenience, Ginger Ristorante offers several reasons to linger. Its extensive menu accommodates different appetites and schedules, while its Roman influences give the restaurant a clearer identity than a standard all-day café. The result is a versatile addition to the neighborhood, whether the occasion calls for truffle pasta over lunch, a cocktail before a show or a more leisurely Italian meal.
Images courtesy of Patrick Dolande.
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