John DeLucie

Chef, Restaurateur, Author, Musician


It’s Friday and the whole city’s got that... Friday feeling. So as not to distract from that warmth, let’s dive in...

To Bedford & Co, a post-work spot for a casual two-man ribeye and a cocktail, now open near Grand Central from the man behind Waverly Inn, the Lion and Crown.

We’re going to quickly invent a word here and then promise never to use it again: “industic.” That’s industrial and rustic, and that’s what this is. Maybe it’s better if you just take a look at it in the slideshow. And some beautiful sun shrimp.

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John DeLucie opened his new restaurant Bedford & Co last night. It's his first venture sincesplitting with Crown Group Hospitality, and the focus is on a wood-fired grill. "I was in Buenos Aires last year and I was really inspired by the wood cooking and design,'' says the chef. There will be wood and leather in the room, though it will be modern. The menu has old favorites like a pork chop, here with extra fat and called a bacon chop, along with short ribs — both cooked on the wood-fired grill. Fish and vegetables also get the wood-fired treatment: Spanish mackerel is seared and served with sunchoke skins and scallion ginger oil, while beets are charred and presented with seeds, grain, labneh, and dill. "It's simple, accessible food,'' promises DeLucie. "There will also be good music and a good crowd.'' 

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On the road with Chef John DeLucie

Those who have sorely missed Chef John DeLucie’s famous truffled mac ‘n’ cheese can rejoice — it’s back! Not at the Waverly Inn, where he created the signature dish back in 2006, but at his brand-new venture at the St. Regis hotel, a reimagining of the legendary King Cole Bar & Salon with sleek, modern furnishings and a friendly, small-plates menu. The spot, which opened yesterday, brings DeLucie’s restaurant count to five, including The Lion, Crown, Bill’s Food & Drink and in London, Red House. Which means this busy chef doesn’t get much time away from the kitchen to travel. When he does, his travels are very much about food — “Food is where my interest lies. Food tells you all about the culture. I’m always interested in what locals are eating and drinking,” he says. “I go to Italy almost every year, it’s my ancestry, plus the cuisine is incredible.”

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