Ambra’s Executive Chef, John DeLucie, hails from New York (Brooklyn) with strong Italian family roots. For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs. His resume consists of a who’s who of top New York eateries and favorite dining locales.
Ambra, his current focus and an already established NYC hotspot, is a localized restaurant offering modernized light Italian fare in an intimate, exclusive setting in the West Village, located at Hudson and 11th. DeLucie and seasoned New York restaurateur Andrea Ienna have created an incredible menu of homemade favorites that New Yorkers cannot stop buzzing about. Ambra joined the landscape of the historic Greenwich Village in September 2023, providing both locals and VIP patrons alike a new destination to the ever expanding and desired, staple New York neighborhood.
“I am always thrilled to reconnect with cooking the food of my heritage, especially when I can partner with a serious restaurateur (like Ienna), and being in the West Village is home for me, as I lived in the West Village for twenty years, so Ambra is a true homecoming” – Notes Chef John Delucie
Prior to Ambra, DeLucie partnered with HGU New York to open the hotel’s flagship Italian Osteria. Lumaca was John’s opportunity to reconnect with his Southern Italian roots, a cuisine that is of course the most natural for DeLucie. In 2005 DeLucie along with Graydon Carter founded The Waverly Inn, where his take on classic American cuisine attracted both the celebrity crowd and serious food fans, who were wowed by his original and eye-opening offerings.
In 2010 DeLucie’s acclaimed restaurant, The Lion was called “eye-catching” (W Magazine), “the latest addition to the power pantheon” (Time Out New York), and “the edge of the volcano” (Gael Greene) that “has the media, fashion and pretty folks out in force” (Women’s Wear Daily). But it’s not the celebrity clientele that demands the most attention. In the end, it all comes down to John’s simple cooking—a passion that was instilled in him as a little boy.
Ambra Dinner Menu highlights include Antipasti such as Crispy Artichokes with Lemon Aioli, Beefsteak Tomato Salad, Lacinato Kale Caesar, Fluke Crudo, Savory Veal Meatballs, Octopus Carpaccio, Housemade Focaccia with 5 dipping sauces, Roasted Peppers, Burrata and Pennsylvania Beats, plus an extensive Pizze menu featuring freshly made pizzas such as Robiola with White Truffle, Rossa Pomodoro and Fresno Chili, and Margarita Soppressata. Paste, chef’s famous handmade pastas all made in-house, such as Pappardelle Braised Short Rib Ragù, Rigatoni Eggplant Alla Norma, Orzo with Rock Shrimp, Cherry Tomato Pomodoro, Paccheri Cacio Pepe, Tagliatelle Al Limone and Spicy Lobster Spaghetti, among others, and Secondi inclusive of Roasted Branzino, Pan-Seared Salmon, Seared New York Strip, Brick Pressed Lemon Chicken, Veal Ambra, and Four Cheese Veal Parmigiana, plus a list of palatable sides such as White Truffle Potato Croquettes and Sauteed Broccoli Rabe, topped with custom decadent Italian desserts.
Further adds Chef DeLucie, “The menu is an opportunity for me to cook my absolute favorite foods, aiming to excite our patrons, offering homemade pastas, and share them with our community in New York, which as a chef, is a privilege.”
His memoir, The Hunger: A Memoir of an Accidental Chef (HarperCollins, 2009) discussed his path to becoming a chef and restaurateur. When he graduated from Gallatin, his plan was, he says, to replace Jimmy Page in Led Zeppelin. Although he tried his hand at a few 9-to-5 jobs, he eventually gave in to his natural culinary curiosity, first taking courses at New York’s New School for Culinary Arts (NYU), and then getting his first food job, chopping 40-pound bags of onions in the back room of Dean & DeLuca. He was working as an executive recruiter when he decided to take a 12-week cooking class at the New School, which led to his life of cooking. In 2009 and 2010, he was the first Celebrity Chef honored at the MTV Movie Awards.
For the last few years, DeLucie has also been focused on his national Cook Unity platform, in which ‘Meals by John DeLucie’ are prepared fresh in small batches in local kitchens across the country and delivered to your door. Today, DeLucie’s style remains as distinctively simple as it is universally praised, and he is focused on bringing his Italian roots to Ambra, aimed to create the perfect Italian locale in the heart of Greenwich Village.
The restaurateur DeLucie refers to, his partner behind Ambra is Andrea Ienna, Founder of San Paolo Hospitality, known for his role with restaurants such as Capizzi. Andrea brings a personable touch to the dining experience, at the restaurant every night to greet guests and make them feel at home, ensuring every diner as a high level, enjoyable experience with an efficient dining room.
Ambra has already become a Greenwich Village in demand destination due to the delicious cuisine of DeLucie, in the short months since its September 2023 grand opening. Reservations can be made on Resy.com and visit www.ambranyc.com , plus follow @AmbraNYC and @ChefJohnDeLucie on instagram.
