Gitano Lands in Seaport District as a Yearround New York Destination
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New York is full of restaurants that have landed on a “best of” list. But Gitano founder James Gardner has a different claim to fame for his newest opening: biggest disco ball in New York City. The sparkling decor piece has become a central motif for the hospitality brand, founded in Tulum in 2013, and its new two-meter ball will set the scene as Gitano opens its first permanent New York location at Pier 17 in the Seaport District. The Mexican restaurant and nightlife concept spans two floors and 14,000 square feet, including a main dining room and club. “This is the most insane project I’ve ever done,” says Gardner. Related Articles Lifestyle The Milan Guide: Exhibitions to See, New Places to Drink, Eat and Shop People Melrose Hill Came Alive During Frieze Week L.A. 2025 The Jungle Bar at Gitano. The opening follows several fully outdoor and seasonal iterations of the restaurant concept in New York. Gitano first transformed a vacant SoHo lot into a lush tropical retreat, and later landed on Governor’s Island for two summers. Now, Gitano is putting down a permanent anchor: no ferry ride required. You May Also Like “Even though it’s mainly indoors, it’s on the water. It’s very transportive,” says Gardner. The space features 30-foot ceilings and glass windows that overlook the East River. The challenge of taking Gitano indoors, while still retaining the brand’s maximalist outdoor jungle vibe that was central to its seasonal residencies in New York, informed every design decision. The lounge at Gitano. “Our idea was to build this room and make it look like it had been lost in the jungle,” says Gardner. “How do we elevate, but not lose what makes people fall in love with Tulum and Gitano? And so still keeping it bohemian, having elements of the wabi sabi and the rustic that we’re known for — but then also adding a new polish and a glitz and a gloss.” They filled the space with tropical greenery and antique decor, mixed with handmade design details sourced from Mexico, including Zapote wood tables, tiles, rope chandeliers, and — of course — the giant disco ball. “Visually it’s a lot, but it’s fabulous. It makes you feel good, it makes you feel glamorous, it makes you feel you should be dressed up,” says Gardner. “We believe this is going to get New Yorkers excited again to feel that mood of opulence and decadence.” Food from the Gitano menu. Courtesy of Alex Staniloff Opening a year-round concept has allowed Gitano to build a food and beverage program to match its design focus, without having to rehire staff each season. To elevate the food menu, the team tapped young Mexican chef Sebastian Cacho, who’s worked in New York for almost a decade at restaurants including Gotham, Bâtard and Aska. Cacho has reworked classic Gitano dishes and expanded the menu, which now includes a crudo section. The New York flagship follows the opening of a Gitano restaurant and beach club in Dubai late last fall. ”The last few months really set the next chapter for Gitano,” says Gardner. “ I’m very proud of our trajectory and our journey.” Food from the Gitano menu. Courtesy of Alex Staniloff Food from the Gitano menu. Courtesy of Alex Staniloff Cocktails from the Gitano menu. Courtesy of Alex Staniloff
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