Menu Guide · Tribeca · The Greenwich Hotel
Locanda Verde — Menu Guide
On the ground floor of The Greenwich Hotel — the Tribeca hotel co-founded by Robert De Niro — chef Andrew Carmellini runs one of downtown's most reliable Italian dining rooms. The cooking is rustic but precise: a proper pasta program, a wood-fired grill, and a room that hums every night of the week. Below is our independent walkthrough of the menu with reported prices from the restaurant's published 2026 menu, plus what we'd order. Everything is written in our own words; prices are reported figures, not a copy of the menu.
At a glance
- Location
- 377 Greenwich St, New York, NY 10013 (inside The Greenwich Hotel, Tribeca)
- Chef
- Andrew Carmellini
- Cuisine
- Rustic Italian — antipasti, handmade pasta, wood-fired secondi
- Price level
- Moderate-upscale — pasta reported $30–39, secondi $42–82
- Reservations
- Strongly recommended; the room fills nightly
- Phone
- +1 (212) 925-3797
Ostini & Antipasti
Start at the top of the menu. The ostini (little toasts, reported $18–25) are the move with a first drink, and the antipasti run $15–35. This is where the kitchen shows its range — from a simple ricotta to a wagyu tartare with black truffle.
| Dish | Reported price |
|---|---|
| Steak tartare Piedmontese — wagyu, hazelnut, black truffle | $35 |
| Big eye tuna with caperberry tonnato | $30 |
| Fritto misto with lemon | $28 |
| Insalata D'Andrea — arugula, apple, almond, asiago | $26 |
| The Green Caesar with anchovy crouton crumble | $25 |
| Carpaccio of beets with gorgonzola, clementine, pistachio | $24 |
| Gabagool & grana | $22 |
| Focaccia Napoletana — tomato, fior di latte, oregano | $15 |
| Lamb meatball sliders with caprino and cucumber pickles | $16 |
Primi
The pasta course is the heart of the restaurant, reported at $30–39. Shapes change with the seasons, but the structure holds: a filled pasta, a seafood pasta, a couple of classics, and the grandmother's ravioli that regulars swear by.
| Pasta | Reported price |
|---|---|
| Black shells frutti di mare — rock shrimp, scallops, clams | $39 |
| Pumpkin ravioli with sage, amaretti, mostarda | $35 |
| Pappardelle — lamb bolognese, ricotta and mint | $35 |
| My Grandmother's ravioli | $34 |
| Bucatini all'amatriciana | $33 |
| Spaghetti con acciughe — anchovy butter, savory breadcrumbs | $30 |
Our take: the pappardelle is the order if you only eat one pasta — the lamb bolognese with mint is the dish that built this restaurant's reputation.
Secondi
Mains come off the wood-fired grill, reported from $42 to $82. The fire-roasted garlic chicken is the signature — order the whole bird for the table if there are three or more of you.
| Main | Reported price |
|---|---|
| Fire-roasted garlic chicken — whole bird | $82 |
| Prime NY strip with Sicilian trapanese, salsa verde | $72 |
| Atlantic halibut alla ghiotta | $52 |
| Pork chop Lorenzo with pepper sauce and polenta | $50 |
| Branzino arrabbiata with salsa gialla, fennel relish | $45 |
| Fire-roasted garlic chicken — half bird | $42 |
Contorni (sides) run $17–18 — the roasted brussels sprouts with guanciale and the frico potatoes are the ones worth the supplement.
What we'd order
- To start: the lamb meatball sliders — small, rich, and gone in four bites.
- The pasta: pappardelle with lamb bolognese. Non-negotiable.
- The main: the fire-roasted garlic chicken (whole bird for the table) — it's the dish the room is known for.
- The sleeper: black shells frutti di mare if you lean seafood — it's the priciest pasta and earns it.
Planning your visit
- Book ahead. Locanda Verde is a neighborhood institution that happens to be in a hotel — prime-time tables go fast.
- It's the best value on this list. Full pasta-and-main dinners here run meaningfully less than the Midtown hotel rooms — a good first stop on a hotel-restaurant tour.
- Sit where the energy is. The room runs loud and happy at peak hours; ask for the main dining room over a corner table if you want the buzz.
- Tribeca parking is rough — subway or car service beats circling for a spot.
About these prices
Prices above are reported from the restaurant's published early-2026 menu. Menus change seasonally and prices move — always verify current prices with the restaurant before visiting.