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  • The Leopard at des Artistes

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The Leopard at des Artistes
The Leopard at des Artistes
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The Leopard at des Artistes Details

  • Dining Style: Fine Dining
  • Website: http://www.theleopardnyc.com
  • Email: contact@theleopardnyc.com
  • Phone: (212) 787-8767
  • Hours of Operation: Dinner: Monday - Saturday: 5:00pm - 11:30pm,

    Dinner Sunday: 5:00pm - 10:00pm

    Brunch: Saturday - Sunday: 11:30am - 3:00pm;
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: Italian
  • Executive Chef: Vito Gnazzo
  • Dress Code: Jacket Preferred
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Counter Seating, Delivery, Entertainment, Farm to Table, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Private Room, Smoking Area, Takeout, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
  • Catering: The Leopard Catering Department is highly personalized, and offer a full fine dining off-site service for business and private customers, many Italian establishments as well as American ones.
  • Private Party Facilities: The Leopard event department caters to many, Italian and American, cultural and governmental institutions, art galleries, fashion establishments, as well as private patrons.
  • Private Party Contact: Gianfranco Sorrentino (888) 633-0963
  • Entertainment:

Getting there

  • Cross Street: Central Park West & Columbus Ave
  • Parking: Public Lot
  • Parking Details: W 65 St GARAGE
    27 W 65th St // Central Park West & Columbus // (212) 249-8342

    2 LINCOLN PARKING LLC.
    60 West 66th Street // Central Park West & Columbus // (212) 874-8639
A word from The Leopard at des Artistes
Located in the New York landmarked Hotel Des Artistes, and surrounded by the astonishing 1920s murals by Howard Chandler Christy, THE LEOPARD at des Artistes finds its roots in the area once known as “The Kingdom of the Two Sicilies” (mid 1800s) and in the culinary traditions of the regions of Campania, Basilicata, Calabria, Apulia, Sardinia, and of course Sicily, reaching a balance between dishes based on rural elements, such as pasta, vegetables, cheese, and seafood ingredients from the Costiera.
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