| New York locations |
In 1918 a military fed young man named Giuseppe Cipriani answered an
ad for a chef de rang position at the Hotel des Alpes in Madonna di Campiglio.
The young Cipriani knew nothing about waiting tables, but with diligence
and hard work quickly discovered the secrets of service that are now referred
to as "the old school."
Within the next few years, Cipriani went from hotel to hotel learning
everything there was to know about luxurious service, commitment to the
customer, the importance of detail, the essentials of bartending, and
the quality of food and spirits.
On
May 13, 1931 Giuseppe Cipriani and Harry Pickering embarked on a business
venture that would soon become a legend, Harry's
Bar in Venice Italy.
The 350 square-foot restaurant and bar applied all of Cipriani's know-how
into an elegant yet comfortable establishment that catered to world famous
aristocrats, film stars, artists, and poets.
Combining exquisite service with delicious Italian cuisine Harry's Bar
quickly became the standard in luxury, enticing loyal customers for over
68 years. Two of the many notable influences of Harry's Bar on the art
of gastronomy are the Bellini and the Beef Carpaccio.
In
Venice, in fact, all over Italy, Harry's Bar is often called upon to provide
its famous food and service at the most prestigious events.
It was only natural that the company would look to offer the same services
in New York.
While doing outside catering, Giuseppe Cipriani realized that to best
provide a la carte quality food and service it would be necessary to own
the venue. This would allow for the proper kitchen equipment to be used,
and most importantly a permanent staff trained in Cipriani's methods of
cooking and service.
To this end he secured two of New York's premier banquet locations; the
glamorous Rainbow Room, 65
floors above Rockefeller Center and offering unsurpassed panoramic views
of the city and the historic Bowery Savings building on 42nd
Street, one of the most significant
landmark interiors in New York.
The stylish elegance of the Rainbow Room, and the breathtaking grandeur
of the Bowery building, now Cipriani 42nd Street, provide the perfect
backdrop to enjoy Cipriani's superb cuisine and attentive service.
110 East 42nd Street Tel. 212.499.0599 |
30 Rockefeller Plaza Tel. 212.632.5000 |
|
200 Fifth Avenue Tel. 212.755.0900 e-mail: 23rd Street |
55 Wall Street Tel. 212.699.4099 e-mail: Wall Street |
Giuseppe
created the peach and Prosecco cocktail and filet mignon dish to satisfy
his multitude of customers; he humbly considered his ingenuity part
of his trade.
Harry's Bar is now considered one of the top ten restaurants in the
world. Giuseppe eventually fulfilled his dream of owning a fine hotel
when he opened the Hotel Cipriani in Venice in 1958, leaving Harry's
Bar to his son Arrigo.
As
the acclaim for Harry's Bar grew duplication seemed inevitable, Arrigo
and son Guiseppe migrated west with the Cipriani restaurant to New York.
Arrigo maintained the ambience of Harry's Bar in each of the new locations,
and like Harry's Bar all of the restaurants attract customers who demand
and expect the best.
Each restaurant, though unique, still relies upon the basic premise
of quality, simplicity and a smile.
Now there are several Cipriani restaurants scattered over New York including, Harry Cipriani on Fifth Avenue, Downtown Cipriani in Soho, Cipriani Dolci, and Rainbow by Cipriani in Rockefeller Plaza all similar to the original Harry's Bar in Venice, yet all different enough to have their own identity.
When eating at any of these fine restaurants the adept patron will notice
several amenities that make the dining experience full and rich.
The tables, the dishware, the food, the cocktails and the servers all
subtly subdue the diner with elegance and taste, yet at the same time
are not overwhelming or flamboyant.
Naturally the food and drinks are delicious, and staying true to the
simple nature of the Cipriani attitude, traditional Italian.
The Cipriani attitude epitomizes fine dining, and anyone who has experienced this will agree with Arrigo that, " there is always a little bit of love in our service."
