Duomo 51 to Debut Above Rockefeller Center on February 23rd

Duomo 51

Duomo 51, Italian for “Cathedral,” is a new Tuscan restaurant from the Ramerino Italian Prime team in the heart of Midtown Manhattan. The restaurant is tucked away on the seventh floor of the DoubleTree Hotel directly across the street from Rockefeller Center. The elevator opens to an expansive dining room that leads into the glass-enclosed terrace that is more causal and offers sweeping views of Rockefeller Center and St. Patrick’s Cathedral where guests can enjoy a snack, cocktail, or a full meal. The terrace features a retractable roof that will be open during the warm weather months and will include an outdoor cocktail bar. Duomo 51 offers elegant private event spaces with many different attractive set ups based on the size of the party and occasion.

The Tuscan-Italian menu by Executive Chef Vilfredo Hodai (Ramerino Italian Prime and La Giostra in Florence) showcases a modern interpretation of Tuscan dishes. The menu highlights signature handmade pastas, emphasizing seasonal ingredients, and showcases traditional dishes inspired by land and sea.

Duomo 51 offers a large selection of Antipasta, highlighting Gamberi al Brandy, grilled shrimp with cannellini beans, fresh tomatoes, and cognac sauce; Caprese Invernale, roasted tomato, buffalo mozzarella, basil, with ursini olio novello; and Polpo alla Griglia, grilled octopus with chickpea cream and a dash of lemon juice to add a fresh, citrus taste; as well as a daily assortment of crostini that includes crostini with pesto, cherry tomatoes, and fresh mozzarella cheese.

Insalate and Zuppa provide guests with options like Barbabietola, a salad composed of baby spinach, beets, orange, gorgonzola cheese, toasted almonds, and orange; and Vellutata di Pomodoro, San Marzano tomato soup with dollops of burrata and croutons.

The Pasta is headlined by Barone Rosso, Chef Vilfredo’s Tuscan specialty of rigatoni in a red pesto composed of tomato sauce with pine nuts and burrata cheese; among other selections are Tartufo, pappardelle with wild mushrooms, goat cheese, truffle oil, and demi-glace; and Vongole, linguine with manilla clams, Italian red pepperoncino, garlic confit, fresh parsley white wine sauce.

Entrees are broken up into Land, which includes Vitello Ai Funghi, veal scaloppine with wild mushrooms and brown sauce; Scallopina Di Pollo, chicken escalope with butter and lemon, artichoke hearts, and capers; Fileto al Chianti, a filet mignon cooked in a red wine reduction; and Sea, Dover Sole prepared tableside; and Cartoccio alla Isolana baked Italian orata fillet with zucchini, cherry tomatoes, potatoes, capers, olives, in a white wine sauce.

Desserts include Cannoli Siciliani, with a ricotta-based filling, with sugar and cinnamon; and Cheese Cake, a classic Italian cheesecake made with a ricotta base and topped with fresh strawberries.

The wine list is composed of selections largely from Italy and California by the glass and by the bottle with a focus on Tuscany, including Super Tuscan varieties. The cocktail program focuses on classic cocktails like Martinis, Manhattans, and Old Fashioneds, made with premium ingredients.