Honestly, if you’ve lived in New York for more than a minute, you know the name Lidia Bastianich. She’s basically the grandmother of Italian cooking in America. You see her on PBS, always calm, always teaching us how to salt our pasta water like our lives depend on it. But when it comes to Lidia Bastianich New York City restaurants, there’s a ton of confusion floating around lately. People keep trying to book tables at places that haven’t seen a dinner service in years.
It’s kinda wild.
If you’re looking for a white-tablecloth, three-hour marathon at Felidia or an opulent blowout at Del Posto, I have some news that might bum you out. Both of those legendary spots are gone. Felidia, her Midtown East flagship that opened back in 1981, shuttered its doors permanently during the pandemic chaos. It was a massive deal at the time—the end of an era for the townhouse where Julia Child and James Beard used to hang out. And Del Posto? That’s a whole other saga involving the split from Mario Batali, though that space has since been reborn under new management as Al Coro.
So, what’s actually left? Where do you go if you want the "Lidia experience" in 2026?
The Last Standing Legend: Becco
If there is one survivor that defines the Bastianich brand in the city right now, it’s Becco. Located right on Restaurant Row (355 West 46th Street) in the heart of the Theatre District, this place is a literal machine. It’s been around since 1993, and honestly, it hasn't changed much—which is exactly why people love it.
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The main draw is still the "Sinfonia di Paste." Basically, it’s an unlimited pasta tasting. You sit down, you get your antipasto, and then these servers walk around with large pans of three different daily pastas. They just keep coming until you tell them to stop. It’s efficient. It’s loud. It’s perfect for a pre-theater crowd that needs to be in their seats by 8:00 PM.
What’s cool about Becco is the wine list. Back in the day, they were famous for having every bottle on the list priced at $15. Obviously, inflation is a thing, and we’re in 2026, so those prices have crept up to around $40 per bottle. Still, for Manhattan, that’s an absolute steal. You’re getting Bastianich family wines—many from their own vineyards in Friuli—at prices that won't make you cry when the check comes.
The Eataly Connection
While Lidia doesn't "own" Eataly in the traditional sense of being the sole proprietor, her DNA is all over it. She was a founding partner of Eataly USA, and even today, the Flatiron and Downtown locations feel like an extension of her kitchen.
If you want to actually see Lidia in person, Eataly is your best bet. She frequently hosts book signings and "La Scuola" cooking classes there. In fact, she’s been doing a lot of events recently for her latest book, The Art of Pasta. It’s a bit different than sitting in a quiet dining room, but grabbing a glass of Bastianich Vespa Bianco at the La Pizza & La Pasta bar is probably the closest you’ll get to the old Felidia vibes.
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Why the Empire Shifted
A lot of people wonder why so many of the Lidia Bastianich New York City restaurants closed or changed hands. It wasn't just the pandemic. There were some pretty heavy legal battles over the years—specifically wage theft lawsuits that hit the hospitality group hard. Then there was the whole fallout with Mario Batali in 2019, which forced a massive restructuring of the "B&B Hospitality Group."
Joe Bastianich, Lidia’s son, has taken a much more front-facing role in the business side, while Lidia has leaned heavily into her media and product empire. You’ll find her sauces and pastas in almost every high-end grocery store now. It’s less about running a single kitchen and more about being a global brand.
A Quick Reality Check on the Portfolio
To save you a frustrating trip to a closed storefront, here is the current breakdown of her NYC presence:
- Becco: Open and thriving. This is your go-to for a sit-down meal.
- Eataly (Flatiron & Downtown): Active. Great for casual bites or shopping for her specific brand of olive oil and pasta.
- Felidia: Permanently closed. The building was listed for rent/sale a while back.
- Del Posto: Closed/Sold. It is no longer a Bastianich property.
- Esca: Closed. This was their seafood-centric spot that also didn't survive the post-2020 shuffle.
It’s sort of a bittersweet reality. On one hand, the "Golden Age" of NYC fine dining that Lidia helped build is fading. On the other hand, Becco remains one of the few places in Midtown where you can actually get a decent meal for a fair price without a month-long waitlist.
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Actionable Tips for Your Visit
If you are planning to hit up Becco or Eataly to get your Lidia fix, keep these things in mind.
First, reservations at Becco are mandatory on show nights. Don't even think about walking in at 6:00 PM on a Tuesday. Use OpenTable or call them directly. If you're looking for a quieter experience, try a late lunch around 2:00 PM when the matinee crowd has cleared out.
Second, if you're at Eataly, look for the Bastianich wine labels. They are specifically curated to pair with the food served there. The "Vespa Bianco" is their flagship white—it's a blend of Chardonnay, Sauvignon Blanc, and Picolit. It’s what Lidia herself usually drinks.
Finally, check the Eataly event calendar. Lidia is surprisingly active for someone who has been in the game for over 50 years. She doesn't just put her name on things; she actually shows up to teach the classes. If you want the real deal, skip the restaurant and book a spot at the cooking school when she’s in town.
The landscape of Lidia Bastianich New York City restaurants has definitely shrunk, but the quality of what's left is remarkably consistent. She’s moved from being a local chef to a culinary institution, and while we might miss the old white-linen days of Felidia, a plate of unlimited pasta and a $40 bottle of wine at Becco still feels like home.