Dynamic Dining Concepts Debut at Kimpton Era Midtown

"Bar Rocco is the first of the four concepts to debut. Created by James Beard Award-winning chef Rocco DiSpirito, this Italian-American brasserie is designed to be both refined and approachable, reflecting DiSpirito's commitment to quality and authenticity. The menu is a delightful homage to the chef's heritage, featuring signature dishes such as Mama's Meatballs and a playful take on a classic New York dish: Oysters "Rocco-Feller"."

"Bar Rocco's interior, designed by SLCE Architects and INC Architecture & Design, features bold mosaic floors and a striking scarlet ceramic bar, creating a visually stunning environment that pays homage to classic Midtown institutions. The restaurant's ambiance is set to make it a must-visit destination for both locals and tourists."

"The Parlor promises to be an all-day gathering spot that draws inspiration from the neighborhood bars and cafés of Europe. With a menu that blends French, Italian, and Spanish culinary traditions, guests can enjoy freshly baked croissants in the morning and classic cocktails in the evening."

Apicii hospitality group is opening four unique dining concepts at the newly opened Kimpton Era Midtown New York hotel. Bar Rocco, created by James Beard Award-winning chef Rocco DiSpirito, debuts in early March 2026 as an Italian-American brasserie featuring signature dishes like Mama's Meatballs and Oysters "Rocco-Feller," with market-fresh ingredients from local farmers. The interior, designed by SLCE Architects and INC Architecture & Design, showcases bold mosaic floors and a scarlet ceramic bar. The Parlor, also opening in early March, serves as an all-day European-inspired gathering space blending French, Italian, and Spanish culinary traditions, offering croissants and cocktails with floor-to-ceiling windows overlooking Rockefeller Plaza.

Read at Food & Beverage Magazine