The new Tribeca restaurant from Major Food Group, the Mario Carbone–Rich Torrisi–Jeff Zalaznick group behind Carbone, ZZ’s Club, and the Sadelle’s empire, opens to the public on Thursday, May 22, 2026, at 165 Hudson Street, the building that until 2024 housed the Locanda Verde sister property Tribeca Grill. The restaurant — whose name remains under formal embargo until the opening — has been one of the most-anticipated New York restaurant openings of the year.
This week, ahead of the soft-opening for industry guests on May 18, Major Food Group walked Breaking New York through the finished space.
The room
The dining room is 4,800 square feet across the ground floor and a 1,200-square-foot mezzanine. The seat count, fixed by the certificate of occupancy, is 110: 76 on the main floor across 18 four-tops and three banquettes, 24 on the mezzanine in two long communal tables, and 10 at the bar. The space has been redesigned by Ken Fulk Inc.
The aesthetic is distinct from Carbone’s red-leather-and-Sinatra register. The walls are unfinished plaster painted a deep oxblood. The chairs are dark walnut with cane backs. The bar runs the full 38-foot length of the south wall and is faced in unlacquered brass that will patina over the first six months.
The kitchen
Chef de cuisine is David Park, formerly the chef at Hanjan in Korea Town. Park has been with Major Food Group as a sous chef at Carbone since 2022. Mario Carbone will be in the kitchen Thursday through Saturday for the opening month and reduce his presence to two nights a week from June.
The menu is a 38-item à la carte structure across antipasti, pasta, secondi, and dolci, with a $295 prix-fixe tasting menu option (10 courses; supplements for white truffle and caviar). Three pasta dishes from Carbone — the Caesar, the rigatoni with vodka, the spicy paccheri — appear on the new menu in modified form. Park’s sea-bream crudo and a wood-grilled lamb saddle are the dishes Major Food Group expects critics to anchor on.
The list
The wine list opens at 92 bottles — substantially shorter than Carbone’s 380 bottles. The leaning is heavily Italian (62 of 92 bottles), with concentrations in Piedmont (18 bottles) and Tuscany (14). The list opens at $94 (a 2022 Trebbiano d’Abruzzo) and tops at $4,800 (a 1985 Bruno Giacosa Riserva).
Beverage director is Jen Wilson, formerly the head sommelier at Eleven Madison Park.
Reservations
The reservation system opens to the public on Resy at 9 a.m. ET on Tuesday, May 6 — sixteen days before opening. Reservations are released in a 30-day rolling window. The check average will run approximately $190 a person at dinner not counting wine, and approximately $310 a person counting it.