AM: You’re located in Midtown, steps away from Rockefeller Center which is a busy neighborhood that is a mix of the theater crowd, media conglomerates, and other businesses and then you open the doors and you step into an oasis of vibrant hues and calm that gives you the feeling of being transported to a resort like destination where Summer never ends. You are located in the former Exxon building and the restaurant is 7,000 square feet! Tell us about the aesthetic and interior design of this restaurant and why you wanted to be in this neighborhood?
CHEF GL: Our Midtown location, inside the former Exxon Building at 1251 Avenue of the Americas, is our most ambitious project to date: a 7,000-square-foot restaurant conceived as a contemporary Mediterranean escape in the middle of Manhattan. Being steps from Rockefeller Center placed us in a neighborhood that is constantly alive - from office workers and media to theatergoers and visitors - and we loved the idea of offering a sensory contrast to that pace. Warm terracotta tones, light woods, lush greenery, and tactile surfaces soften the city outside and create a feeling that is sunny, relaxed, and transportive. The space was imagined by Corinna Bassetti Josi in collaboration with Costa Group, with the goal of creating not simply a restaurant, but a destination where design, light, color, and lifestyle all become part of the experience.
AM: What are the spices and ingredients that are indicative a Roman-inspired menu.
CHEF GL: At the heart of a Roman-inspired menu are straightforward, yet deeply expressive ingredients: extra virgin olive oil, pecorino romano, black pepper, artichokes, chicories, anchovies, citrus, and fresh herbs. At Ginger, we build on that foundation with seasonal vegetables, ginger, tropical fruit, bright vinaigrettes, and a lighter hand overall. The result is a cuisine that still feels unmistakably Italian, yet more vibrant, contemporary, and naturally aligned with how people want to eat today.
AM: Guests can enjoy an all day menu that focuses on healthy interpretations of these dishes. Your menu is rooted Roman culinary traditions - can you tell us what those are?
CHEF GL: Roman culinary tradition is rooted in simplicity, seasonality, and intense flavor rather than excess. It is the cuisine of olive oil, vegetables, handmade pasta, cured meats, cheeses, and iconic pairings such as artichokes with guanciale or black pepper with pecorino. At Ginger, we keep that soul intact while reinterpreting it through a fresher lens: more produce, more brightness, lighter sauces, raw preparations, and fruit woven naturally into the menu. It is comfort food with energy - traditional in spirit, but more fluid and modern in execution.
AM: What are 3 appetizers that we should consider whether we’re coming in for Lunch or Dinner?
CHEF GL: 3 appetizers to try: A vibrant beginning that captures Ginger’s signature style: colorful, polished, Mediterranean, and full of freshness.
Suppli - Golden and crisp on the outside, with a comforting molten center; crispy rice and tomato balls filled with mozzarella, served with basil mayo.
Crudo di Ricciola - Bright, silky, and elegant; sliced hamachi with pimenton-marinated mango, shaved spring onion, and toasted macadamia.
Barbabietola - Earthy yet luminous, with a beautifully balanced sweettart finish; braised beets, green apple puree, pickled green apples, toasted almonds, and raspberry dressing.
AM: What are 3 pastas that we should be thinking about?
CHEF GL: 3 pastas to try:
Here, handmade pasta becomes both comforting and refined - a meeting point between Roman soul and Ginger’s lighter, more expressive style.
Paccheri - Generous and satisfying, with a delicate maritime richness; homemade pasta with wild branzino ragu and confit cherry tomatoes.
Gnocchi ai Carciofi - Pillowy, savory, and deeply Roman in spirit; homemade potato and parsley gnocchi with sauteed artichokes, guanciale, and crispy Parmigiano.
Bottoni di Burrata - Silky and gently indulgent, with creamy and briny notes in balance; burrata-filled ravioli with mussels, tomato sauce, and black pepper.
AM: In terms of Mains, what are 3 that our table should consider ordering?
CHEF GL: 3 mains to try:
Balanced, nourishing, and visually vibrant, these plates reflect the way Ginger brings together wellness, flavor, and polish.
Salmone - Luminous and gently sweet, with freshness in every bite; roasted salmon with ginger glaze, avocado puree, mango, cucumber, watermelon radish, and sesame seeds.
Spigola - Clean, elegant, and Mediterranean in tone; wild striped bass with red pepper reduction, shaved fennel, and black olive powder.
Saltimbocca - A timeless Roman classic with a refined touch; veal filet rolled with Prosciutto di Parma, butter and sage sauce, and broccoli rabe.
AM: What are 3 sides that we should or to compliment our meal?
CHEF GL: 3 sides to complement the meal:
Simple, intentional, and full of character, these sides bring contrast, texture, and a distinctly Mediterranean point of view.
Patate - Crispy, golden, and moreish; crispy russet potatoes served with mustard mayo.
Melanzane - Soft and smoky with gentle spice; seared Japanese eggplant with oregano and pimenton.
Cime di Rapa - Bold and savory with a pleasant bitter edge; sauteed broccoli rabe with garlic oil and chili.
AM: For those looking for pizza, what are 3 that we should keep in mind?
CHEF GL: 3 pizzas to know:
Our pizzas feel classic yet elevated, with premium ingredients, lively textures, and the kind of flavor contrast that makes them instantly memorable.
Barese - Bold, savory, and slightly spicy; smoked provola, Parmigiano Reggiano, sausage, broccoli rabe, and spicy olive oil.
Nerano - Creamy and indulgent while still feeling fresh; zucchini, Parmigiano fondue, and zucchini chips.
Parma - Airy, elegant, and effortlessly Italian; Prosciutto di Parma, arugula, and shaved Parmigiano Reggiano.
