A New Era in Dining
As the bustling heart of New York City continues to evolve, Apicii, a leading hospitality group, is set to redefine the dining landscape with the launch of four unique culinary concepts at the newly opened Kimpton Era Midtown New York. This spring, food enthusiasts and hospitality professionals alike will have the opportunity to experience everything from Italian-American classics to vibrant Latin flavors, all within a stone’s throw of Rockefeller Center.
Bar Rocco: A Warm Welcome from Chef Rocco DiSpirito
Slated to open in early March 2026, 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”. Each dish is thoughtfully crafted using market-fresh ingredients sourced from local farmers, ensuring a seasonal and sustainable dining experience.
Design Meets Culinary Artistry
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: A European-Inspired Gathering Space
Also opening in early March, 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.
The Parlor’s design features floor-to-ceiling windows that overlook Rockefeller Plaza, making it an ideal place for early commuters and evening socializers. The atmosphere invites connection, making it a perfect setting for both casual meet-ups and professional gatherings.
Amasa: Celebrating Latin Culinary Traditions
Opening mid-March 2026, Amasa is set to offer a unique Latin steakhouse experience that celebrates the rich culinary traditions of Latin America. Chef Christopher Loeffl, known for his work at Cimera and Cozobi, has crafted a menu that highlights bold spice profiles and traditional cooking techniques.
Featuring Heritage Black Angus beef paired with vibrant marinades, Amasa aims to provide a soulful dining experience. The restaurant’s design echoes the warmth of Latin America, featuring earthy tones and handcrafted terracotta lighting that create an inviting atmosphere.
Street-Level Vibes at Bar Amasa
Adjacent to Amasa is Bar Amasa, a casual cantina serving iconic Latin cocktails and inspired Mexican tacos. This casual setting will complement Amasa’s fine dining while offering guests a laid-back option for enjoying quality food and drinks.
Jade Rabbit: A Rooftop Izakaya Experience
Rounding out the quartet of dining concepts is Jade Rabbit, set to open in April 2026. This rooftop izakaya will feature small plates bursting with Asian flavors, making it a perfect spot for sharing and socializing. With sweeping 360-degree views of the New York City skyline, the atmosphere at Jade Rabbit is bound to be lively and immersive.
Drawing inspiration from the rich dining legacies of New York’s Chinatown, Jade Rabbit will serve fun and flavorful cocktails alongside its diverse menu. The design includes hand-painted lotus motifs and a striking tomato-red bar that adds to the restaurant’s unique character.
A Culinary Destination Awaits
The debut of these four dynamic dining concepts at the Kimpton Era Midtown New York marks an exciting moment for food and beverage professionals in the city. With renowned chefs at the helm and innovative designs, each restaurant offers a unique culinary experience that reflects the diverse and vibrant culture of New York City.
As the restaurant industry continues to adapt and evolve, these new concepts are sure to attract foodies and hospitality leaders alike. We invite you to explore these venues and share your thoughts on this exciting new chapter in New York’s dining scene!
For more insights into the latest trends and developments in the food and beverage industry, check out our articles on trends in hospitality and restaurant success stories.
Call to Action: What are your thoughts on these new dining concepts? Share your comments below and let us know which one you’re most excited to try!
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
