Oriana, a fresh Nolita arrival from the team behind The Noortwyck, opened Thursday inside a restored 1890s building at 174 Mott Street. Chef Andy Quinn and co‑owner sommelier Cedric Nicaise are running the show, centering the restaurant on an open grill and coal‑fired ovens that put the massive wood fire front and center. The dining room, bar and underground cellar are all laid out to encourage guests to settle in, with a vinyl‑driven listening room and private dining spaces built around a big‑bottle mentality.
According to Oriana's website, the restaurant lists its address as 174 Mott Street and currently serves dinner Tuesday through Friday from 5:30 to 9:30 p.m. and Saturday from 5 p.m. to 9:30 p.m. The site also names Mary Grace Hardy as pastry chef and offers a reservations link through the restaurant's booking page.
From Eleven Madison Park to Nolita
Quinn and Nicaise made their names at Eleven Madison Park before launching The Noortwyck in 2022, and that background shows up at Oriana in meticulous technique wrapped in a looser, more celebratory concept. As reported by Eater NY, the Nolita space seats roughly 80 guests and leans into an Old‑World, big‑bottle wine program under Nicaise's direction.
A Menu Kissed by Flame, Even the Cocktails
In the open kitchen, a custom grill and live coals touch about 90 percent of the menu, turning out everything from a whole Carolina‑gold barbecue duck to coal‑baked potatoes with smoked bone marrow. Resy notes that the bar program doubles down on smoke and theater, including a martini service priced at $146 for four and $296 for eight, and a cocktail list supported by an archive of vintage spirits, with Chartreuse bottles dating back to the 1950s. Pastry is treated as a headliner too, with large, counter‑facing desserts designed to make an entrance as dramatic as the savory courses.
Cellar, Private Rooms and Downtown Art
The cellar is a centerpiece of the operation: Eater NY reports that Oriana stores roughly 7,000 bottles below street level, with a focus on Old‑World selections and mature Sauternes. Upstairs, the dining room is backed by a 25‑foot mural and flanked by two private dining rooms, one of which doubles as a listening lounge with rotating vinyl curation. The restaurant provides details and contact information for private events on its official site.
Expect a $$$ price tier and an evening structured around shared plates and long, lingering wine pours; reservations are available through the restaurant's booking page, and the team advises booking in advance. Resy also notes that Oriana releases tables roughly two weeks ahead at 9 a.m., which means prime weekend slots tend to disappear fast.
