Leonetta NYC Exemplifying Mindful Dining with Heart, Heritage & a Hint of Heat
Tucked into the ever-evolving culinary corridor of Murray Hill, Leonetta is reshaping the narrative of what Mediterranean dining means in New York City. This refined, design-forward restaurant—opened in late 2024 by acclaimed chef Ed Cotton—delivers a transportive experience that blends classic flavors, thoughtful presentation, and a deeply personal culinary story. For luxury travelers seeking a nuanced, ingredient-driven dining escape, Leonetta offers an unforgettable taste of the Mediterranean through the eyes of one of NYC’s most respected chefs.
A Culinary Renaissance in Murray Hill
Long considered a bit of a culinary void, Murray Hill is now experiencing a gourmet rebirth—and Leonetta is at the vanguard of that transformation. Executive Chef and partner Ed Cotton, a Top Chef finalist and Beat Bobby Flay winner, brings nearly three decades of global culinary training into a space that honors tradition while gently rewriting the rules.
With a concept rooted in what Cotton describes as “pan-Mediterranean,” Leonetta avoids the trap of regional pigeonholing. Instead, the restaurant draws broadly from the flavors and ingredients of the Mediterranean basin, presenting a menu that’s vibrant yet approachable, modern yet timeless. Guests will find everything from lamb ragout rigatoni to spanakopita-stuffed pitas and pork shawarma, all balanced by house-made pastas, seasonal vegetables, and grilled seafood prepared with reverence and flair.
The interiors, designed by RD Studio, are no less inspired. Lush greenery, warm woods, and Mediterranean tile details bathe the dining space in an air of effortless elegance. Banquettes in buttery yellow tones, an open raw bar, and custom finishes bring to life a setting that feels as much like a coastal dinner party as it does a New York destination restaurant. And then there’s the subterranean lounge, Leo’s Famous—a moody, fireplace-lit cocktail den serving curated drinks and a tight menu of Mediterranean small plates. It’s a city-insider secret and a reason unto itself to venture to 181 Lexington Avenue.
What follows is my exclusive conversation with Chef Cotton, who opens up about Leonetta’s guiding philosophy, ingredient obsessions, and what truly makes the restaurant unlike any other in the city.
MK: How would you describe Leonetta at large?
CEC: It’s easy to typecast a restaurant by its regional cuisine, and by that measure, we are often referenced as “Coastal Mediterranean” in the media. But a more honest—though maybe less simple—Leonetta’s cuisine more broadly incorporates ingredients of the Mediterranean as inspiration instead of focusing on any specific region. I think many restaurants open and are hyper-focused on staying true to a regional cuisine (wherever in the world it might be found). At Leonetta, our cuisine is not true to one region, but more flavorful, ingredient-driven. It’s about the rich and inspirational ingredients you’d encounter traveling throughout the Mediterranean.
MK: Who is your target or ideal clientele?
CEC: Leonetta is in Murray Hill, which is a neighborhood with a lot of young professionals who enjoy dining out and want a quality dining experience. For a long time, Murray Hill was considered a bit of a culinary desert, but it’s really been evolving in recent years. We wanted to be a part of that evolution for the local neighborhood, but also by delivering something that would make us a destination for all New Yorkers and City visitors.
MK: What top qualities set the restaurant apart from its competition in the area?
CEC: Our design-forward aesthetic—Leonetta is a beautiful restaurant. It feels vintage and timeless, while at the same time modern and sophisticated. The dietary diversity of our menu offerings is another key touchpoint—you’ll find everything from vegan dishes to ceviches to ribeye and pork shawarma. We check off all the boxes. Also, the variety of experiences that our guests can enjoy. Of course, we offer lunch, brunch, and dinner, but we also offer an aperitivo hour, and our downstairs lounge, Leo’s Famous, offers its own unique experience, complete with a separate cocktail and small plates menu.
MK: What might folks not know about the restaurant, but should?
CEC: We’re proud to support our local friends, who happen to be some of the best purveyors in the business. Our pastas are extruded by our friends in Nayak, NY, DPNB, who hand-make, hand-cut, and portion our pastas, and they truly are the best. Also notable is our use of a variety of different high-quality spices and pantry products from La Boîte. I used to work side-by-side in the kitchen at Daniel with La Boîte’s culinary team, so we go way back. We use everything from their chickpeas to their custom spice blends to their exclusive olive oils. We also have a wonderful dry-aged meat program with our partners at DeBragga Meats.
MK: How does your own professional journey as a Chef influence the menu’s balance between traditional Mediterranean elements and modern interpretations?
CEC: I’ve been working in restaurants for over 30 years now. I always say that my cuisine tells a story about who I am and where I came from, and Leonetta is no exception. At 17, I worked for Todd English at his restaurant Olives, and it was my first real exposure to Mediterranean cuisine. I remember asking the sous chef why it was called Olives, and he said it was because olives can be found throughout the Mediterranean, and that stuck with me. Conceptually, I brought this idea to Leonetta… so in a way, I’ve come full circle.
MK: What are some of the standout ingredients or techniques that exemplify the kitchen’s philosophy?
CEC: We have a black garlic for our marinade that’s one of our secret weapons here. It often has our guests asking us, what’s in the dish they’re tasting. We use it in a variety of dishes, including our very popular black garlic hummus. Another ingredient I use a lot is a caramelized garlic, anchovy, and caper mixture. It is sprinkled on quite a few dishes here and creates almost a natural MSG. We caramelize it so well and deep that it adds a natural flavor profile to anything you are working with. You will find it in our Caesar salad instead of a traditional raw anchovy. We also sprinkle it into the rest of the mixture after our broccolini comes off the grill. It’s another secret weapon of ours.
MK: Can you share a bit about the inspiration behind the restaurant’s name and how it connects to the story or vision of the space?
CEC: For this restaurant, I had a long list of possibilities. Leonetta stood out because it was delicate and feminine, while its origins were about strength. Leonetta is derived from the Italian word for Lion, which is a true representation of our menu—delicate and powerful all at once, under the roof of a beautiful, design-forward space.
MK: What is your personal favorite item on the menu?
I have two. I really like the mezzi rigatoni with braised lamb ragout. I also love our beetroot tzatziki.
MK: How does the restaurant cater to guests with dietary preferences or restrictions like gluten or other allergies, or who may be vegetarian or vegan?
CEC: We have vegan dishes, gluten-free dishes… we have dishes for pescatarians… there isn’t much that cannot be ordered off-menu for any dietary restriction or preference. Of course, we are also very happy to accommodate any dietary restrictions.
MK: Any interesting factoids about the restaurant?
CEC: Our restaurant used to be a Brother Jimmy’s. Some of our guests realize halfway through that they used to play flip cup in what is now our speakeasy, Leo’s Famous. We actually still have their frozen daiquiri machines in our basement… one day we’ll find a use for them!
A Toast to the Mediterranean Spirit—Reimagined in NYC
Beyond its meticulous food and beautiful space, Leonetta is an ode to the spirit of Mediterranean dining—unhurried, joyful, and rooted in connection. Whether you’re here for the house-made mafaldine with truffle crema or sipping a Tropical Negroni during Aperitivo Hour, every detail is crafted with care and confidence. The cocktail program—developed by bar consultant Mark Rancourt—dazzles with inventive takes on regional classics, while the wine list celebrates both the eastern and western shores of the sea that inspires the menu.
And then there’s Leo’s Famous, a world below the surface—quite literally. This speakeasy lounge, with its low lighting, fireplace, and velvet textures, offers a sultry contrast to the upstairs bustle. Whether for late-night bites, a private date night, or a signature spritz flight, it’s an extension of Leonetta’s immersive charm.
As the seasons change, so will the menu, but the ethos remains: ingredient-first cooking, Mediterranean soul, and hospitality that feels personal. For the discerning traveler in search of an elegant-yet-inviting dining destination in Manhattan, Leonetta is a new classic in the making.
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Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As Founder, Executive Editor and Producer of “The Luxe List,” Merilee is a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker. She keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / Twitter www.Twitter.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.
***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***
