Major Food Group to take over former Tribeca Grill space in New York City
The team behind Carbone, Torrisi, and Sadelle’s plan an American tavern and steakhouse slated to open in 2027.
June 9, 2026
Major Food Group, the multiconcept restaurant company based in New York City, is taking over the former space of Tribeca Grill in Manhattan, with plans to open an American tavern and steakhouse there next year.
MFG, which operates popular restaurants including Carbone, Torrisi, and Sadelle’s in multiple markets, and is led by chefs Rich Torrisi and Mario Carbone and business partner Jeff Zalaznick, said it will put Torrisi in charge of the as-yet-unnamed restaurant.
Tribeca Grill was long a successful restaurant and celebrity-spotting venue operated by veteran restaurateur Drew Nieporent in partnership with actor Robert De Niro, who closed it in early March after a 35-year run.
De Niro still owns the property, according to MFG.
“Mario, Jeff, and I have always been inspired by New York restaurants that become part of people’s lives — places that endure because they have real character, generosity, and soul,” Torrisi said in a statement. “That is what excites me about this project. It is an opportunity to respect the legacy of an extraordinary address while giving people a completely new reason to walk through the door.”
This is not the first iconic space the group has taken over. It has been running The Grill and The Pool in the Seagram Building, former home to the legendary Four Seasons restaurant, for the past ten years.
In a release announcing the deal, they said the space would be entirely “reimagined” from the ground up, “creating a new restaurant built for a new generation of downtown diners.”
Zalaznick underscored the iconic nature of the venue.
“It is impossible to overstate the importance of 375 Greenwich Street in the history of downtown New York dining,” he said. “This is the kind of project that comes along once: The right place, the right moment, and the right chef. We are honored to help carry that legacy forward and write the next chapter for one of New York’s great dining rooms.”
The three partners founded MFG in 2011 and have grown it to encompass more than 50 restaurants, private clubs, bars, and hotels in 15 cities worldwide, including New York, Boston, Las Vegas, Seoul, Hong Kong, Dubai, and Toronto.
Contact Bret Thorn at [email protected]Follow him on TikTok and Instagram: @foodwriterdiary
About the Author
Bret Thorn
Senior Food Editor, Nation's Restaurant News
Senior Food & Beverage Editor
Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality.
Hi is responsible for spotting and reporting on F&B trends across the country for both publications.
He is the co-host of a podcast, Menu Talk with Pat and Bret, which features interviews with chefs, food & beverage authorities, and other experts in foodservice operations.
From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.
He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN.
A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.
Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.
He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.
Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.
He was inducted into the Disciples d’Escoffier in 2014.
A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.
Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends.
Bret Thorn’s Experience:
Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989
Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986
Email: [email protected]
Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary
TikTok: @foodwriterdiary
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