It was huge. Honestly, the scale of Del Posto restaurant NY was almost obnoxious when it opened in 2005. Most New York Italian spots at the time were cramped, dimly lit basements in the Village or kitschy red-sauce joints in Little Italy. Then came Joe Bastianich, Lidia Bastianich, and Mario Batali with a 24,000-square-foot temple of mahogany, marble, and live piano music. It felt like a stage set for a movie about people much richer than you.
You didn't just go there for food. You went there to be overwhelmed.
For over fifteen years, that space at 85 Tenth Avenue defined what high-end Italian dining looked like in America. It was the first Italian restaurant in nearly four decades to grab a four-star review from The New York Times. Sam Sifton basically compared it to a cathedral. But if you look at that address today, Del Posto is gone. It didn't just close; it evaporated under the weight of scandal, a global pandemic, and a massive ownership shift. Yet, even in 2026, people still talk about the 100-layer lasagna like it’s a lost religious relic.
The Rise of a Four-Star Juggernaut
When people searched for Del Posto restaurant NY, they were usually looking for a specific type of validation. They wanted to know if a plate of pasta was actually worth $50. Usually, it was. Mark Ladner, the opening executive chef, was a literal wizard with flour and water. He took regional Italian classics and polished them until they shone.
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The room was intimidating. You walked in and saw those massive, sweeping staircases. You heard the tinkling of the piano. It was "La Dolce Vita" on steroids. It was one of the few places in Manhattan where the service felt like a choreographed dance rather than just people bringing you plates. The captains wore better suits than the diners.
The 100-layer lasagna was the dish that broke the internet before that was even a phrase. It was delicate. It was crispy on the edges. It was so rich it felt like a dare. If you managed to finish a portion after the antipasti, you were doing something right—or very wrong.
Why the Michelin Stars Mattered
It wasn't just about the hype. Del Posto earned a Michelin star and kept it for years. That’s hard. In a city where restaurants open and die in the span of a TikTok trend, Del Posto stayed relevant by being consistently excellent. They weren't chasing trends. They weren't doing fusion. They were doing "Cucina Classica" with the best ingredients money could buy.
The Fall and the Batali Shadow
Everything changed in 2017. The sexual misconduct allegations against Mario Batali hit the industry like a sledgehammer. While the Bastianich family eventually bought him out of the business, the brand was tainted. It’s weird how a place can feel different even when the food stays the same. The mahogany started to feel a bit colder.
Then came the lawsuits. There were massive settlements regarding wage theft and tip-pooling. For a place that projected such high-class elegance, the "back of house" reality was messy. It’s a classic New York story: the front looks like a palace, but the engine room is struggling.
Then, COVID-19 happened.
The restaurant tried to pivot. They did some high-end takeout, but let’s be real: you don't pay Del Posto prices for a cardboard box. You pay for the piano and the marble. By the time 2021 rolled around, the news broke that the restaurant was closing for good.
What Replaced Del Posto?
If you go to that corner of Chelsea today, you’ll find Al Coro. Melissa Rodriguez, who was the executive chef at Del Posto toward the end, stayed on to lead the new venture after the space was sold to Jeff Katz and his team.
Is it the same? No.
Al Coro is great, but it’s a different vibe. It’s more modern. It’s less "Grand Italian Estate" and more "Sophisticated Manhattan Nightlife." The 100-layer lasagna is gone, replaced by Rodriguez’s own inventive takes on Italian flavors. It's a natural evolution, but for those who spent anniversaries at Del Posto, the transition felt like the end of an era.
The Legacy of 85 Tenth Avenue
- The Wine List: It was legendary. Thousands of bottles. One of the best collections of Piedmontese wines in the world.
- The Pastry Program: Brooks Headley (who later started Superiority Burger) did things with gelato that felt illegal.
- The Service: They had a "no-no" list for staff. No saying "no problem." No hovering. It was old-school hospitality that barely exists anymore.
Why People Still Search for Del Posto Restaurant NY
Nostalgia is a hell of a drug. Even though the restaurant has been shuttered for years, the brand remains a benchmark. When a new Italian spot opens in New York, critics inevitably compare it to the "Del Posto days." It set the ceiling.
A lot of the staff from that kitchen are now running the best restaurants in the city. You can see the DNA of Del Posto in places all over Brooklyn and Manhattan. It was a finishing school for the elite of the New York culinary world.
Honestly, the sheer audacity of the place is what sticks. In an era of "fast-casual" and "small plates," Del Posto was a middle finger to brevity. It was a three-hour commitment. It was a place where you dressed up because the room demanded it.
Practical Advice for the Modern Diner
If you are looking for that specific Del Posto restaurant NY experience today, you have to look in pieces.
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- For the pasta mastery: Check out Al Coro or Mel's (right next door). Both are run by the former Del Posto team and carry that same obsession with quality.
- For the grand room: The Grill in the Seagram Building captures that same "power dining" energy, though the food is American, not Italian.
- For the wine: L'Artusi or I Sodi offer that deep-dive Italian cellar experience, though in much tighter quarters.
- For the lasagna: You might have to make it yourself. Mark Ladner’s recipe is actually available online if you have two days and a lot of patience.
The reality is that the era of the "mega-restaurant" is fading. Rent in Chelsea is astronomical. The labor costs to run a 200-person staff are crushing. Del Posto was a product of a specific time in New York when bigger was always better and excess was the point.
Moving Forward After the Era of Excess
To truly understand the impact of Del Posto, you have to look at how it changed the way Americans view Italian food. It moved the needle away from "cheap comfort food" and into the realm of fine art. It proved that a noodle could be as complex as a French truffle.
If you're planning a trip to New York and were hoping to visit, don't be too discouraged. The city's Italian scene is more diverse now than it was in 2010. You can find incredible regional specialties that Del Posto never touched. But if you find yourself walking past 85 Tenth Avenue, take a look at the doors. It's still one of the most important addresses in food history.
Actionable Next Steps
- Research the Alumni: Look up chefs like Melissa Rodriguez and Mark Ladner. Following where they are cooking now is the best way to find the "spirit" of the old kitchen.
- Visit Al Coro: If you want to see the physical space, this is your only option. It’s a stunning redesign that honors the scale of the original while moving the aesthetic forward.
- Explore Chelsea: Use the closure as an excuse to visit the surrounding area. The High Line and Chelsea Market are right there, making that corner of the city a mandatory stop for any food lover.
- Check the Wine Lists: Many of the sommeliers who trained at Del Posto are now at other top-tier Manhattan spots. If you see "Del Posto" on a Lead Somm's resume, you know you're in good hands.
The restaurant is gone, but the influence is everywhere. New York doesn't let things stay dead; it just rebrands them. Del Posto was the king until it wasn't, but the throne it built still defines the neighborhood.