New Italian Restaurant and Market to Open in Grand Central Terminal
In an exciting development for the culinary landscape of Grand Central Terminal, a new Italian restaurant and market is set to debut next month, occupying nearly 8,500 square feet on the main level. This venture is anticipated to bring benefits for both its operator and the MTA, which oversees the terminal.
Osteria Centrale and Mercato Centrale will be situated at the bustling ground-level intersection where the terminal meets the One Vanderbilt office tower. The Vizz Group, led by Rick Blatstein, is behind this operation, and they are already known for their successful Grand Brasserie located in Vanderbilt Hall.
The MTA is working on diversifying and enhancing the terminal’s hospitality options “to transform it into an even greater destination for visitors and events,” as mentioned by David Florio, who heads real estate at the MTA. This initiative is also aimed at addressing a $300 million deficit projected for fiscal 2027.
From the dining room, guests will have views of One Vanderbilt’s Summit, which is a three-level observation complex. Visitors to Summit can see the vibrant colors of the dining space as it takes shape in shades of amber, cherry red, and capri blue.
The restaurant will feature around 250 seats arranged around a striking 50-seat oval bar. Operating from lunch through late-night hours, Osteria will share its space with a gourmet market offering over 500 grab-and-go items, all designed by the esteemed Rockwell Group.
According to reports from the MTA, the lease for this new eatery and market includes a base rent of $630,000 for the initial 15 years, which, at $74 per square foot, seems quite appealing. However, there’s also an agreement for the MTA to receive 11% of gross sales once revenue surpasses $630,000, which could become a significant income source for them.
David Rockwell, the founder of his namesake design studio, has expressed his fondness for the terminal, noting it as “one of my favorite places in New York.” He’s previously designed both Grand Brasserie and the steakhouse Palladino’s located on the main concourse mezzanine.
Osteria’s menu will feature a range of Italian classics, such as cichetti (small bites), salads, antipasti, and mozzarella-bar selections, as well as more substantial dishes like branzino baked in parchment.
Chef Guillaume Thivet shared his vision for the restaurant: “My approach is to celebrate the generosity and soul of Italian cooking through a lively New York osteria, rooted in tradition, guided by exceptional ingredients, and designed for sharing.”
