Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Asellina


420 Park Ave. South, New York, NY 10016 40.743937 -73.983982
nr. 29th St.  See Map | Subway Directions Hopstop Popup
212-317-2908 Send to Phone

    Reserve a Table

  • Cuisine: Italian, Pizza
  • Price Range: $$$

    Key to Prices and ratings

    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating: Write a Review
Photo by Melissa Hom

Share this listing

Official Website


Mon-Thu, 7am-11pm; Fri-Sat, 7am-11:30pm; Sun, 7am-10pm

Nearby Subway Stops

6 at 28th St.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Bar Scene
  • Breakfast
  • Brunch - Weekend
  • Fireplace
  • Late-Night Dining
  • Live Music
  • Lunch
  • Outdoor Dining
  • Private Dining/Party Space
  • Online Reservation


  • Full Bar




Asellina, the restaurant attached to the Gansevoort Park Hotel, delivers on scene but less so on cuisine. The vast expanse of a dining room is tricked out with modern fireplaces, two-story ceilings, Italian cowhide carpets, and leather-wrapped walls; standing out in the jumble of trying-too-hard are charming murals made of metal bottle caps. The kitchen, manned by native Sardinian Marco Porceddu, seems to be an afterthought both to the management and the droves of pretty people that wait 45 minutes for a table on a Tuesday. Porceddu’s eight years at Francesco in Las Vegas have brought out his inner showman—the nouveau-Italian dishes sound and look exciting but lack substance. The menu’s description of suckling pig pizze is mouthwatering, but the bland-ish rectangular pie is snooze-inducing. Clams in their shells sail on waves of licorice-black squid ink tagliatelle—it’s impressive-looking, but the taste careens into greasy territory. In the antipasti section, Cerignola olives stuffed with roasted veal and Parmesan turn out dry and dusty though they look very sweet plated with rosemary and thyme. To avoid such disappointments, order a chilled wine and some well-sourced meats and cheeses in the simple, moss-walled back terrace.