Dirt French

Celebrate New Year's Eve at Dirty French!

To make reservations please call
212-254-3000 or email reservations@dirtyfrench.com


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Early Seating (until 8pm) - $150 per person
Late Seating -  $275 per person

MAJOR FOOD GROUP

About & Team

About Dirty French

Dirty French is a New York bistro created by Major Food Group’s Mario Carbone, Rich Torrisi and Jeff Zalaznick. The restaurant takes its culinary cues from the timeless dishes and preparations of the classic French bistro and enlivens them utilizing modern techniques and bold flavors. Dishes like Duck à l’Orange with ras el hanout and preserved oranges and Bouillabaisse Noire with rouget, octopus and rouille remain true to their French roots but are restyled with flavors that explore the breadth and depth of the global French culinary influence. Dirty French is located in the Ludlow Hotel in Manhattan’s storied Lower East Side.

Policies

Reservations are made one month in advance. We accept reservations for parties of up to 6 people. For larger parties, please contact events@majorfood.com to discuss private event options.

Dirty French accepts reservations online or by phone. Our reservationist is available from Monday - Friday, 9am-10pm, Saturday 10am - 10pm, and Sunday 10am - 8 pm.

The Proprietors

Jeff Zalaznick
Partner

Jeff Zalaznick was born and raised in New York City and is a graduate of Cornell University. Prior to becoming a restaurateur, Jeff worked as an investment banker for J.P. Morgan and in Guest Relations at the Mandarin Oriental Hotel. He then struck out on his own and created and developed two highly influential websites: AlwaysHungryNY.com, a website dedicated to food and restaurants in New York, and DinePrivate.com, a platform for customers to book restaurants’ private dining spaces online in collaboration with Joe Bastianich.

In 2010, at age 27, Jeff met his match in visionary chefs, Mario Carbone and Rich Torrisi soon after they had opened Torrisi Italian Specialties to much critical acclaim. Together, the trio formed Major Food Group (MFG), a new breed of restaurant group with the aim to conceptualize and operate restaurants that are respectful of the past, exciting for the present, and sustainable for the future; restaurants that uphold the highest level of food quality and fine dining service, in a fun and inviting atmosphere for the guest.

In 2011, Major Food Group opened Parm, a spin-off of the initial deli concept behind Torrisi. Parm is a casual restaurant and sandwich shop that celebrates classic Italian-American food. Upon opening, Parm received two stars from New York Times, the only restaurant that focuses primarily on sandwiches to have this honor. After opening Parm, MFG renovated Torrisi Italian Specialties and reopened it as a boutique tasting room, focusing on a nine-course chef’s tasting menu.

In March 2013, they opened Carbone, an homage to the great Italian-American fine dining establishments of mid-century New York, in the historic Rocco's Restaurant space on Thompson Street. A second location of Carbone, representing Major Food Group’s first international venture, opened in Hong Kong in August 2014. Located on the same block as Carbone in Greenwich Village, ZZ’s Clam Bar opened in June 2013 and reflects a passion for raw fish and well-crafted cocktails. In July 2014, MFG opened the Lobby Bar at The Ludlow hotel, followed by Dirty French in September.

Upcoming projects for Jeff and Major Food Group include the highly anticipated Renzo Piano-designed restaurant underneath the High Line and Sadelle’s, a bagel-centric bakery-restaurant. To date, both Torrisi and Carbone restaurants have been nominated as one of the Best New Restaurants in America by the James Beard Foundation; Torrisi, Carbone, and ZZ’s Clam all hold Michelin stars, as well. In addition to the restaurants’ numerous accolades, Jeff has been listed in 30 Under 30 by Zagat and Forbes. Jeff lives in Soho with his wife Ali and their daughter Poppy.

Rich Torrisi
Chef-Partner

Rich Torrisi is executive chef and partner of Dirty French and grew up in Westchester, New York.

In 2009, with partner Mario Carbone, he opened a deli on Mulberry Street called Torrisi Italian Specialties where they served their own take on classic Italian-American sandwiches. The deli quickly evolved and began serving an innovative prix fixe dinner in the evenings.

In 2010, he and partner Mario Carbone, teamed up with Jeff Zalaznick, a fellow restaurant visionary who shared their passion. They formed a restaurant group, called Major Food Group (MFG), and have not looked back. Since then, they have spun off the initial Torrisi Italian Specialties deli concept into it's own restaurant called Parm. After opening Parm, MFG renovated Torrisi Italian Specialties and reopened it as a boutique tasting room, focusing on a nine-course chef’s tasting menu.

In March 2013, they opened Carbone, an homage to the great Italian-American fine dining establishments of mid-century New York, in the historic Rocco's Restaurant space on Thompson Street. A second location of Carbone, representing Major Food Group’s first international venture, opened in Hong Kong in August 2014. Located on the same block as Carbone in Greenwich Village, ZZ’s Clam Bar opened in June 2013 and reflects a passion for raw fish and well-crafted cocktails. In July 2014, MFG opened the Lobby Bar at The Ludlow hotel, followed by Dirty French in September.

Upcoming projects for Rich and Major Food Group include the highly anticipated Renzo Piano-designed restaurant underneath the High Line, and Sadelle’s, a bagel-centric bakery-restaurant. To date, both Torrisi and Carbone restaurants have been nominated as one of the Best New Restaurants in America by the James Beard Foundation; Torrisi, Carbone, and ZZ’s Clam all hold Michelin stars, as well.

In addition to the restaurants’ numerous accolades, Rich has been awarded Best New Chef in America by Food & Wine Magazine. Rich currently lives in Greenwich Village.

Mario Carbone
Partner

Mario Carbone is a partner in Dirty French was born and raised in Queens, New York.

In 2009, with partner Rich Torrisi, he opened a deli on Mulberry Street called Torrisi Italian Specialties where they served their own take on classic Italian-American sandwiches. The deli quickly evolved and began serving an innovative prix fixe dinner in the evenings.

In 2010, he and partner Rich Torrisi, teamed up with Jeff Zalaznick, a fellow restaurant visionary who shared their passion. They formed a restaurant group, called Major Food Group (MFG), and have not looked back. Since then, they have spun off the initial Torrisi Italian Specialties deli concept into it's own restaurant called Parm. After opening Parm, MFG renovated Torrisi Italian Specialties and reopened it as a boutique tasting room, focusing on a nine-course chef’s tasting menu.

In March 2013, they opened Carbone, an homage to the great Italian-American fine dining establishments of mid-century New York, in the historic Rocco's Restaurant space on Thompson Street. A second location of Carbone, representing Major Food Group’s first international venture, opened in Hong Kong in August 2014. Located on the same block as Carbone in Greenwich Village, ZZ’s Clam Bar opened in June 2013 and reflects a passion for raw fish and well-crafted cocktails. In July 2014, MFG opened the Lobby Bar at The Ludlow hotel, followed by Dirty French in September.

Upcoming projects for Mario and Major Food Group include the highly anticipated Renzo Piano-designed restaurant underneath the High Line and Sadelle’s, a bagel-centric bakery-restaurant. To date, both Torrisi and Carbone restaurants have been nominated as one of the Best New Restaurants in America by the James Beard Foundation; Torrisi, Carbone, and ZZ’s Clam all hold Michelin stars, as well.

In addition to the restaurants’ numerous accolades, Mario has been awarded Best New Chef in America by Food & Wine Magazine. Mario currently lives in Greenwich Village.


The Team

Gregory Tomicich

GENERAL MANAGER
Gregory Tomicich began his career in hospitality working for his father Nino at their family-owned restaurant in Astoria, Queens. This is where his passion for the restaurant industry was instilled and he developed his strong work ethic.  His first venture in Manhattan was working with Lidia Bastianich at her flagship restaurant, Felidia. Most recently, Greg worked for Chef Thomas Keller at Per Se. Greg is proud to be a part of Major Food Group and excited to be getting Dirty in the LES. 

Dai Matsuda

CHEF DE CUISINE
Dai Matsuda was born and raised in Hawaii and is a graduate of the Culinary Institute of America in Hyde Park, New York. Prior to joining Major Food Group, Dai spent time at Café Boulud and A Voce.


Heather Bertinetti

PASTRY CHEF
Heather Bertinetti is an award-winning corporate pastry chef for Major Food Group and noted author of acclaimed cookbook “Bake it, don't fake it!” published by Atria Books. After graduating from the Culinary Institute of America with a degree in baking and pastry arts, Heather joined Gramercy Tavern and, just two years later, Per Se.  She then went on to open and receive rave reviews at Alto, Convivio, Marea and Osteria Morini. Heather has been lauded by The New York Times, The Wall Street Journal and was named in Zagat's 2011 "30 under 30: New York's Hottest Up-and-Comers." 


Lelañea Fulton

WINE DIRECTOR
Lelañea Fulton was born and raised in the mountains of West Virginia and began studying viticulture at 16 and has never quite stopped. She developed a deeper appreciation of wine  after a brief trip to the Mosel that ended up lasting three years. Upon returning to the States, Lelañea began her career as a sommelier in New York with The Crown Group where she wrote the wine list for Bill's Food & Drink. Prior to joining Dirty French, Lelañea wrote the wine list for Bacchanal.

Matt Mobilio

EXECUTIVE SOUS CHEF
Matt Mobilio started cooking in Philadelphia where he worked for over six years before moving to New York. Upon moving to New York, Matt spent almost two years at Gramercy Tavern. Prior to joining Dirty French, Matt worked for Major Food Group at Torrisi.


Alexandra Levy

ASSISTANT GENERAL MANAGER
Alexandra Levy knew from a very young age that the restaurant industry was where she wanted to be.  She is a graduate of the Culinary Institute of America, where she received a Bachelor's Degree in Culinary Arts Management.  It was at school where she developed a strong passion for wine.  She has earned the respected Diploma in Wine and Spirits through the Wine Spirit Education Trust, in addition to being a Certified Sommelier through the Court of Master Sommeliers.  She most recently was a Sommelier and Restaurant Captain at Thomas Keller's three Michelin-starred, Per Se restaurant, where she has spent the past seven years.  She is extremely enthusiastic about being part of the Major Food Group team.


Lobby Bar

The Lobby Bar is a cocktail bar and lounge located inside The Ludlow hotel. Featuring cocktails from Major Food Group's acclaimed Bar Director, Thomas Waugh, the Lobby Bar serves guests indoors and outdoors in The Ludlow's garden courtyard.

The Lobby Bar is open from 5pm daily.


Private Events

Dirty French is available for full buyouts for large groups of 30 - 100 guests. Additional information is available upon request for The Ludlow Lobby Bar and Garden. Please contact events@majorfood.com to discuss all private event options.



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Location/Contact

Location

180 Ludlow Street New York, NY 10002
212-254-3000
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Hours

DINNER
5:30 pm - 11:30 pm
Closed Sunday

Reservations

212-254-3000

VIA OPEN TABLE

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