NYC Restaurateurs AJ Bontempo, Sergio Riva and Mario Riva who own and operate Osteria Cotta, Follia and Carroll Place are bringing their Italian Restaurant, Wine Bar and Beer Garden, Ainslie to the 20,000 square foot space that formerly occupied Vandal and The General on the Bowery on the Lower East Side. Ainslie has remained a neighborhood favorite in Williamsburg since it opened in 2019 making it prime to bring to Lower Manhattan this Fall. Ainslie’s kitchen will be helmed by Executive Chef John DeLucie serving a menu filled with Italian favorites ranging from wood-fired pizzas and home-made lasagna, to Cacio e Pepe and Linguini Vongole.
This venue will include a beer garden that opens to the sidewalk by way of two massive hangar plane doors, two living floral chandeliers overhead and a Shepard Fairey mural to greet guests. Inside is a massive beer hall with a 50 foot bar and 32 beer taps, as well as an area for games like foosball and shuffleboard. In the back of Ainslie, there will be an wine bar positioned in front of an open kitchen complete with a wood-fired pizza oven. An elevated PDR for up to 50 guests is also part of Ainslie. And a subterranean lounge called The Underground will accompany the space and open later this fall.
The kitchen is helmed by Executive Chef John DeLucie, who founded Waverly Inn, is currently the Chef and Partner at Empire Diner and Merchants Social in Hudson, NY in addition to having a platform on the new CookUnity Chef Collective in NY, Chicago & LA. Chef DeLucie’s menu at Ainslie will include Wood Fired Rosemary Wings, The Ainslie Burger with prosciutto, gorgonzola dolce served on a brioche bun, an array of hand crafted wood-fired pizzas such as The Saltimbocca with fresh mozzarella, prosciutto di parma, sage & white wine, homemade Ravioli, Gnocchi, and Pappardelle, and a Free Range Hanger Steak with watercress, balsamic and truffle fries.
Master Sommelier Jessica Duré, formerly with Broken Shaker, heads up Ainslie’s beverage program after many years with West Village Hospitality Group and will also curate the wine list at the new Bowery location. The restaurant, which boasts multiple bars, will include over 20 wines by the glass, four wines on tap and 12 beers from local and European breweries on tap.
The venue spans 20,000 square feet in total. The main level has a capacity for 400, and The Underground will have a capacity for 250. The front bar will have 28 seats and the wine bar will have 20. There will also be outside seating available.
Days and Hours of Operation are Tuesday – Thursday 5pm – Midnight, Friday – 4pm – 2am, Saturday – 4pm – 2am, Sunday – 4pm – Midnight with brunch coming soon.
