Welcoming patrons with a warm sense of Italian hospitality and dishes showcasing the rich flavors of the Adriatic Coast, Catria Cucina and Bar will allow guests to embark on a culinary journey through the Marche region of Italy when it opens its doors Thursday, December 5. A subterranean 80-seat restaurant at the Marriott New York Manhattan West and newest addition to the Hudson Yards food scene, the venue will open with a curated menu by Chef Kyle Puchir [Restaurant Daniel, Eleven Madison Park, Rotisserie Georgette], highlighting classic Italian cuisine from mountain to coast and an emphasis on the region’s celebrated wines.
Chef Kyle’s inaugural concept as Culinary Director for Concrete Hospitality Group [The Ivy Room, Simona, Recreation Bar and The Quimby], Catria Cucina and Bar is inspired by the Marche region in Italy, known for its picturesque landscapes and storied equestrian traditions. Named for Mount Catria, which is also the origin of the Italian horse breed of the same name, the restaurant aims to embody the Italian culture of community, connection and togetherness always centered around the ‘cucina’ or kitchen, becoming a go-to gathering spot for locals and travelers alike.
By day, Catria Cucina and Bar welcomes guests for breakfast and lunch, whether for a leisurely sit-down meal or a nutritious grab-and-go option from the Cafe. In the evening, the buzz of the restaurant can be heard immediately upon entering the Marriott New York Manhattan West as diners mix and mingle in the bar, mirroring the convivial dining culture found in Italy. A selection of cicchetti (Italian small plates) – including Olives di Fritte, fried olives with a Calabrian chili aioli, and Roasted Cavolfiore with a preserved lemon aioli and agrodolce – and craft cocktails make the bar perfect for an aperitif or casual gathering.
Catria Cucina and Bar’s main dining room offers a warm and inviting ambiance for a more formal dinner with friends or colleagues. Dinner is the pièce de résistance and starts with Pomodoro Strattu – inspired by an ancient, 4,000-year-old recipe combining roasted tomatoes, onions, fennel and capers – paired with house-made bread to add a Sicilian flair to the typical bread and butter service. The Calabrian Chili Whipped Ricotta is a standout antipasti, and the Risotto Vongole merges risotto, cacio e pepe and baked clams into one inventive dish. Secondi include the Pollo Potacchio, a traditional Marche-style braised chicken with white wine and tomato sugo, and the fresh Branzino Siciliana with capers and zucchini, as well as rustic cuts of meat, such as the bone-in ribeye for two with anchovy butter, that one might expect to find in a classic Italian steakhouse.
“It’s been such a pleasure working with the incredible Concrete Hospitality team to bring Catria Cucina and Bar to life, and we’re excited for guests to experience our modern twists on the rich culinary traditions of the Marche region,” said Chef Kyle Puchir, Culinary Director, Concrete Hospitality Group. “Inspired by my past experience along with my travels throughout Europe, we’ll prioritize using the freshest ingredients to ensure every dish tells a story and every visit offers something new.”
Definition Design’s Heather Maloney [Equinox Hotels, Journal Hotels, Eaton Hotels] led the design of Catria Cucina and Bar, drawing inspiration from the rustic elegance of Italy’s countryside. The space blends warm autumnal tones with a mid-century modern aesthetic, featuring a rich palette of terracotta, gold, and deep Adriatic teal, complemented by brass accents and walnut woods. The bar has been updated with custom millwork by Cousins Fabrication & Oddities, and is anchored by a bespoke custom waterfall table by Brick Mill Furniture, designed for communal seating and interaction amongst guests. Vintage throw pillows and accessories infuse the space with character and a sense of lived-in comfort. In the main dining room, sustainable olive trees and a stately banquette are naturally lit from the glass atrium above, creating a lush and inviting setting for a cozy evening out.
“We’re thrilled to be part of the evolution of Manhattan West and Hudson Yards neighborhood with the opening of Catria Cucina and Bar this December,” said Jonathan Knudsen, Chief Executive Officer and Founder, Concrete Hospitality Group. “Hudson Yards has become one of New York City’s most dynamic neighborhoods and our goal is to become an approachable option for local and destination diners for everything – from a quick midday bite to a leisurely dinner – after a day spent perusing the nearby shops or attending an event at the Javits Center.”
Catria Cucina and Bar will be located at 461 W 34th St. in New York City. For more information, visit catriacucina.com or for reservations, find the restaurant on OpenTable.
