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R40

@r40lic

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By Chef Giovanni Porto
Closed Mon & Tues
Brunch: Sat & Sun 11:30am-3:30pm
Dinner: Wed-Sun 5:30pm-Close
Michelin Plate Award 2021

POSTS STORIES REELS

A mother’s warmth. A son’s fire.
Everything you feel at R40 starts there. by @r40lic

Bluefin Tuna Tartare | Cauliflower Crema | Leek Nest by @r40lic

Big, crispy, unapologetic.
Our 10 inch milanesa eats like a pie—topped with artisan greens dressed in a mustard tarragon vinaigrette.

Not here to be delicate. Here to be eaten. by @r40lic

We’re open for dinner!🥂

Come try out our newest item on our menu:
Bone Marrow Steak Tartare

We can’t give you all of our secrets but all we can say is Chef Gio has created something special. Come try it out yourself and let us know what you think. by @r40lic

Reporting live from the pass on a Saturday night by @r40lic

Some say we have the best flan in town, some travel from other boroughs just for it, some have even gone as far as saying it’s better than their Abuela’s! We’re not here to say we’re better than your grandmother, but we’ll let you be the judge of that. 🍮 by @r40lic

Our winter salad featuring Italian rosa del veneto, blood oranges, gorgonzola dolce, candied pecans, fresh herbs, citronette and saba by @r40lic

PULSE CHECK!

We know we have been a bit MIA on the gram but we are working on big things and can’t wait to start sharing them with you.

In the meantime here is a well overdue photo of the team.

Behind every flame, every plate, and every smile at R40 is this team right here. Success in a restaurant isn’t built by one person—it’s created together, in the little moments of trust, hustle, and laughter we share every day. Grateful for this crew who turn hard work into joy, and challenges into something beautiful. Here’s to teamwork, the real secret ingredient. by @r40lic

Nights at the pass are magical ✨ by @r40lic

Crispy Red Snapper w/ sriracha beurre blanc & a grapefruit herb salad by @r40lic

Our arugula pesto gnocchi got an upgrade! We added some zucchini ribbons for brightness and torn burrata to add richness. It quickly became a staff favorite, come and give us your opinion :) by @r40lic

Courgette Carpaccio with stracciatella, fresh herbs, sumac & lemon juice by @r40lic