New restaurant from NoMad, Eleven Madison Park chef

Bissell has reconnected a team of like-minded hospitality veterans from his time at The Modern, NoMad, and Eleven Madison Park.

Principe’s managing partner Tony Carson most recently oversaw STARR Restaurants’ New York City portfolio as director of restaurants and previously worked alongside Bissell as general manager at Danny Meyers’ The Modern. Kal Nemieboka, Principe’s general manager, was formerly general manager at NoMad during Bissell’s tenure, while Alan Wither, the restaurant’s bar manager, previously served as the head bartender at The Modern.

Principe’s interior designer, Katie Vogelsang, drew inspiration from the Italian coast and New York City’s landscape.

“It is an honor to work alongside Chef Bissell and his team once again since our time together at the NoMad Hotel,” Goldman said in a statement. “Principe brings the dedication of an exalted class of professional hospitality creators doing what we love to do. Principe embodies Abram’s style as a world-class chef and my vision as a New York restaurateur. We are thrilled to expand the Soho restaurant community and provide guests with a warm atmosphere and experience rooted in top talent at all levels in the development of this menu and culinary team.”

The space’s concrete walls, wood trusses, and expansive skylight are meant to evoke modern Italian influences.

The two-story restaurant is separated by a Venetian glass chandelier by Italian lighting artisans Sogni di Cristallo.

The seafood-focused menu is inspired by the ocean with an emphasis on local fare and seasonality. The menu begins with a raw bar and small bites that include Oysters with Meyer lemon, black pepper, and chives and Jonah Crab Claws wrapped in mustard leaves, among other seasonal offerings.

House made pastas include Brown Butter Basil Tortellini in winter vegetable brodo, and lead into entrées that include the Charcoal Roasted Turbot & Lobster for Two. Dishes are to be enjoyed family-style — a nod to a communal Italian dining experience.

Chef di Farina Rebecca Isbell, who previously worked alongside Bissell as NoMad’s pastry chef, has been named the “Chef of Flour,” as she is in charge of both the pastry and pasta programs.