How Andrew Carmellini Mastered Urban Dining At Locanda Verde & More

Head Chef Andrew Carmellini, along with partners Luke Ostrom and Josh Pickard have reshaped the New York food and beverage scene with their wildly successful Noho Hospitality Group. Amongst the group’s roster is the popular Tribeca eatery, Locanda Verde, a casual taverna featuring Chef Andrew’s signature urban Italian cooking.

Chef Andrew Carmellini

Born and raised in Seven Hills, OH, Andrew credits his parents who loved simple, delicious, well-made food with his early appreciation for it. After graduating from the Culinary Institute of America, Andrew became part of a generation of chefs who began their cooking careers in the heyday of era-defining institutions such as Lespinasse, L’Arpège and Le Cirque. Then in 1998, Andrew became the opening Chef de Cuisine of Café Boulud. During his tenure, he was awarded twice by the James Beard Foundation and named one of Food & Wine Magazine’s “Best New Chefs,” among many other accolades. Members of his kitchen brigade would also go on to become some of today’s brightest culinary talents, leaving Andrew’s own set of prints on the era that followed. (Credit: Rec Pier Chop House) His ability to infuse the urban social scene within the culinary world has proved to be one of his greatest gifts.

Locanda Verde Cuisine & Atmosphere

Locanda Verde – which directly translates to “green inn” – is taken from the meaning of Locanda in Italian which means a local place to eat, drink, and maybe stay the night. The name is ever fitting as the restaurant sits on the corner of Greenwich and N. Moore Street at the base of the famed Greenwich Hotel. Since 2009, Locanda Verde has welcomed diners morning, noon, and night, in a leisurely atmosphere with heartfelt cooking. In the charming Tribeca neighborhood, Locanda Verde has become a staple of the local scene, open for both brunch and dinner. It’s charming ambiance inside gives way to sometimes simple yet always delicious cuisine. Creating a high-end yet comfortable atmosphere in one of the city’s wealthiest neighborhoods is not an easy feat, but one Chef Andrew and team do incredibly well. Authentic warmth from the kitchen and charisma from the bar extends throughout the dining room and onto the plates, that are put together with wholesome ingredients and the perfect touch of charm.