Oriana: Live-Fire Cooking and Art in Nolita

In Nolita, New York, Chef Andy Quinn and wine director Cedric Nicaise, both seasoned alumni of Daniel Humm's Eleven Madison Park, have launched Oriana. Housed in a 19th-century commercial structure owned by tech entrepreneur Kevin Ryan, the restaurant specializes in live-fire cooking on a wood-burning grill and boasts a 7,000-bottle wine cellar. The interior, crafted by Modellus Novus—renowned for Tatiana, Golden Steer, and Cote New York—features intimate spaces, including a cocktail lounge with a honey onyx bar and a main dining area with scarlet leather banquettes. A striking triptych by Tunji Adeniyi-Jones, illustrating a nocturnal garden, adorns the dining room. Menu highlights include turbot with mussels, whole barbecue duck, and a smoked chicken with red-eye gravy. The extensive wine list offers over 1,700 selections, featuring a rare 1975 Veuve Clicquot from the wedding of Prince Charles and Princess Diana. Jonathan Garnett's design emphasizes intimacy, with a private dining room in a vault-like setting and a listening lounge showcasing vinyl records from Rufus Wainwright, Rosanne Cash, and T Bone Burnett.