Skyllar Hughes is the Executive Chef at The Westmoreland, located within The Frick Collection in New York City. She leads the culinary program for Union Square Events, a hospitality group founded by Danny Meyer,...
Insights
Highlights
Insights are still being generated for this restaurant. In the meantime, check the latest reviews below.
We came here for a family Easter brunch. Heard many good things about this place. And as a Danny Meyer restaurant, I had some pretty high expectations. It’s located in the Hudson Yards area and so it is in the most refreshed area of NYC. When you walk in, you’re faced with an elevator and unmarked stairway going up framed by an archway. If you take the elevator, there is a bottle of wine with cups for sampling. It’s only one floor but the elevator takes enough time for a quick taste. The space is cavernous and tastefully appointed with big windows opposite the open kitchen. The focaccia had to be ordered - very good but not special. On the other hand, braised beans were worth every hyped review even for all the carnivores at the table. The roasted carrots were flavorful and tender. The rigatoni alla gricia (basically a carbonara) was excellent and probably the best of the day with a rich sauce enrobing al dente pasta. The cavatelli with crab was light and probably could have used a little more crab but was very delicious. Dessert included cheesecake and espresso chocolate cake with chocolate gelato and assorted crunchies. Both were decadently rich and tasty. The service was attentive and thoroughly professional.
Incredible meal with my best friends! Had a concert at MSG right after this meal and the staff was just so helpful with getting the courses out in a curated way. I would say our favorites were the carpaccio tonnato, focaccia (Wow hands down THE FLUFFIEST), orcecchiette with ramps, and onion tart (GIANT portion! So happy), and we absolutely loved the rainbow cookie and mint white chocolate gelato at the end. Excellent meal from start to finish, with really helpful and accommodating staff. Thanks Danny Meyer - you never cease to be the best host!
The food was great! Folks are correct in that you should try the caramelized onion torta but I would also add that people should try the pesci fritti as well. My friend ordered the chicken with smashed potatoes and marinated broccoli and it was amazing. My dish, the cavatelli, was very good. Unfortunately, they ran out of the dessert we wanted (bomboloni) but our waiter Nicholas (who was very nice) recommended the baba al rum which was very good. I liked the basque cheesecake and tartufo but can’t say I loved them.
Ci Siamo truly raises the bar. From start to finish, the hospitality was world-class. My server, Edda (apologies if I’ve misspelled it!), was superb—knowledgeable, efficient, and a true professional.
The food was nothing short of astounding. The rabbit pasta is extraordinary; I’m already craving it again. Don’t skip the cast iron focaccia, which is phenomenal, and if you're a fan of mortadella, the quality here is top-tier—pairing it with the Gnocco is a must. Even the green salad was a standout. They feature and Italian NA beer that is extraordinary. A lovely touch was the complimentary glass of red wine offered during the elevator ride up. Bravo to the team; I can’t wait for my next visit.
I’ll go as far as saying Ci Siamo is my favorite Italian spot in NYC after Misi!
Ci Siamo was named the #1 restaurant in the U.S. by Yelp in 2026, and EVERY SINGLE DISH HIT! You HAVE to get the caramelized onion torta, and you really can’t go wrong with any of their pasta.
The vibe is upscale but still cozy, with enough space between tables so it doesn’t feel packed. It’s not that difficult to get a res if you book early.
＊Caramelized Onion Torta $27 **
Their signature torta absolutely slaps. One of the best bites I’ve ever put into my mouth. Rich, creamy, and cheesy, almost like a French onion soup in pie form. It’s definitely indulgent, so I’d recommend sharing.
＊Marinated Broccoli $18 *
Didn’t expect to fall in love with a veggie dish, but here we are. The broccoli was packed with flavor and finished with smoked chili and crunchy breadcrumbs.
＊Rapini Agnolotti $29 **
Stuffed with ricotta just how I liked it. The bright citrusy note from the lemon really lifted the dish and balanced everything well.
＊Rigatoni Alla Gricia $30 **
Super satisfying. The guanciale was crispy and savory, and the rigatoni held onto the creamy sauce well.
＊Olive Oil Poached Orata $38
Since they’re known for their handmade pasta, the entree didn’t quite wow me. The fish had a few small bones, which threw me off a little.
＊Lemon Torta $18
The olive oil meringue was fluffy and light, pairing with the tangy lemon tart. It didn’t leave a strong impression though.
＊Torta Calabrese $18 **
I’m usually not a chocolate dessert person, but I actually preferred this over the lemon torta. The combo of espresso gelato and rich dark chocolate cake was a match made in heaven. I loved the slight bitterness in it.
