Novecento New York Restaurant - New York, NY | OpenTable
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Novecento New York
Novecento New York

Novecento New York Details

  • Dining Style: Casual Dining
  • Website: http://www.novecento.com
  • Email: sebastian.alderete@novecento.com
  • Phone: (212) 925-4706
  • Hours of Operation: Lunch/Brunch: Monday thru Sunday 11am to 5pm
    Dinner: Monday thru Sunday 5pm to 12am
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Argentinean, Steak
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Dancing, Full Bar, Late Night, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Weekend Brunch, Wine
  • Special Events & Promotions: New York City's vibe and atmosphere is capture in our private room where all type of events are celebrated everyday of the week

Getting there

  • Cross Street: Grand Street and Broome
  • Public Transit: 1, A, C & E trains to Canal Street.
  • Parking: No
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A word from Novecento New York
The cuisine at Novecento is a refined co-existence of Argentine, Mediterranean and Pan Latin cuisines heightened by French techniques, with an emphasis on presentation – this style is perhaps best called NUEVO BISTRO. A comfort food restaurant catering first and foremost to the neighborhood clientele. Excellent food, good value and outstanding service create an atmosphere that is sure to become a regular hang-out. New York’s most welcoming meeting point, regardless of final destination is always Novecento. “MEET ME AT 900.Continued
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Novecento New York
3.7
35 $31 to $50 restaurant
Featured Reviews
  • "Excelent food (taste and presentation). Excelent service..."
    Dined on 5/14/2013
  • "Great service and superb food. I can really recommend it to everyone i see, next time we are in New York we will come ba..."
    Dined on 5/14/2013
  • "Excellent service and the food was definitely delicious...El Gaucho (steak plate) is my number one recommendation.... gr..."
    Dined on 3/25/2013

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