Lodi

An Italian café dedicated to the craft of baking was an unlikely transplant to the heart of Rockefeller Center, yet for a time, Lodi made the pairing feel natural. It operated as an all-day establishment, inspired by the aperitivo culture of Milan and adapted to the rhythms of New York. The space functioned as a neighborhood anchor where one might have stopped for a quick morning espresso and a pastry, or settled in for a more leisurely meal. The restaurant brought a level of culinary seriousness to a part of the city not always known for it.\nOne of Lodi's defining features was its ambitious philosophy regarding breads and pastries. The restaurant milled its own flour on-site using a large stone mill, a rare sight in Manhattan. This dedication to preserving the nuanced flavors of single-variety grains was evident in the daily selection of baked goods. The kitchen became known for items ranging from morning pastries like cornetti and bomboloni to breads such as focaccia and rye that formed the foundation of their panini.\nThe menu extended this ingredient-focused approach to its prepared dishes. The offerings were rooted in Italian tradition, with house-made mozzarella and ricotta frequently appearing. The format was flexible, shifting throughout the day from breakfast selections to antipasti and larger plates. Dishes like vitello tonnato and various panini, including one with porchetta and pepper marmalade, were noted as staples. In the afternoon and evening, the focus turned toward aperitivo, with a selection of spritzes and classic cocktails designed to be enjoyed with small plates on the terrace overlooking the plaza.