The multi-faceted space, located in the former Exxon Building, spans 7,000 square feet, designed by Architect Corina Bassetti Josi, draws inspiration from the outdoor piazza dining experience from original Ginger Spagna location. At the center of the dining room is a striking skylight, designed in the Italian Liberty style, featuring ornate sweeping curves and soft backlighting that evokes the feeling of outdoor dining with abundant natural light. The floors are classic ceramic black-and-white tiles, replicating the idea of a roman public square with cube-shaped basalt stones known as sampietrini, commonly found in Rome’s Piazza di Spagna.
The furniture, all designed in Italy, conveys a refined contemporary Mediterranean aesthetic, blending retro café references, mid-century accents, and understated urban glamour. Green-and-white glass tables are paired with geometric metal garden chairs featuring white leather with red trim. These are complemented by forest-green banquettes with plush orange seating and decorative wall panels adorned with floral patterns, also designed by Josi. Throughout the dining room, white ceramic and mesh lamps add warmth, while lush, air-purifying plants enhance the natural ambiance.
At the heart of the restaurant is a beautifully designed open kitchen led by Dario and his team of Italian chefs. The menu is deeply rooted in Roman culinary traditions, with a focus on seasonal vegetables prepared to highlight their natural flavors. Light cooking techniques, such as steaming, boiling, and braising take center stage. In keeping with the restaurant’s philosophy, the cuisine emphasizes healthful Italian cooking made with the finest ingredients sourced locally.
The menu offers a wide range of Italian classics:
Appetizers
- Suppli, three crispy rice and tomato balls filled with mozzarella, and a side of basil mayo
- Polpo, roasted octopus, black ink potatoes, ‘nduja reduction, pickled red onion, and frisee
Pasta
- Spaghettone cacio e tartufo, homemade pasta, cacio & pepe sauce, garnished with shaved black truffle
- Gnocchi ai carciofi, homemade potato and parsley gnocchi, sauteed artichoke, jowl bacon, and crispy Pecorino Romano
Mains
- Spigola, wild striped bass fillet with red pepper reduction, shave fennel, orange segments, and black olive powder
- Saltimbocca, veal filet rolled with Prosciutto di Parma, butter and sage sauce, and sauteed kale
Sides
- Patate, crispy russet potatoes and mustard mayo
- Cime di rapa, sauteed broccoli rabe, garlic oil, and chili
From the brick pizza oven, Neapolitan style pizzas, featuring fluffy dough leavened for up to 72 hours, resulting in pizzas that are especially light, crispy and easy to digest.
- Nerano, mozzarella, zucchini chips, Parmigiano fondue, Parmigiano chips, basil, and extra virgin olive oil produced at the Owner’s vineyard in Irpinia, Italy
- Parma, mozzarella, tomato sauce, Prosciutto di Parma, shaved Parmigiano Reggiano, arugula, and extra virgin basil oil
A dedicated Salumi Bar in the dining room offers freshly made sandwiches along with a curated selection of salumi and cheeses, all available to enjoy on-site or take to go.
The Bar is made of pure Italian white and grey marble that wraps around the front area of the restaurant. On one side, a coffee station is located alongside the cocktail section including a wide range of liquors and digestives. A display of tropical fruits like mango, soursop, ginger and passion fruit, are used to prepare made-to-order juices and smoothies is positioned on the opposite side, adjacent to a farmer’s display of fresh greens and vegetables from local and international markets, all ingredients for Ginger Ristorante’s salads.
Juices
- Ornella, celery, fennel, carrot, and ginger
- Annette, orange, pineapple, apple, and lemon
Smoothies
- Buzz, mango, soursop, ginger and apple
- Bahía, blueberries, pineapple and banana
Salads
- Fossa, poached shrimp, orange segments, blanched asparagus, chives, toasted macadamia nuts, organic mixed salad, and citronette
- Impresa, oven-roasted turkey breast cold cuts, goat cheese, avocado, organic seeds, organic mixed salad, and mustard dressing
Also available from the juice bar is a signature Roman style, tropical Fruit Plate. With curated fruits like mango, papaya, pineapple, strawberries, kiwi, melon, and more, it’s displayed on a stainless steel double-layered rack. Large enough to feed the whole table for an afternoon energy boost.
Desserts range from Tiramisù served in a coffee mug, made with organic coffee, savoiardi, and mascarpone, to a slice of Acai Cheesecake with banana. An assortment of espresso, cappuccinos, teas, and digestives round out the menu.
The cocktails follow the same ethos as the menu. Signature cocktails feature fresh fruits enhanced by Italian nuances: White Negroni, with Misguided gin, Lillet Blanc, and Cinzano Bianco; and Diva, Butterfly pea tea infused gin, simple syrup, lemon, passion fruit, and ginger syrup.
There is a small but thoughtfully curated wine selection from the owner’s organic vineyard, Le Masciare in Irpinia, Italy. The wine cellar also features a select collection from other small Italian and California producers.
Tucked discreetly to the side of the restaurant, behind beveled glass doors, a private dining room is available for exclusive bookings. Filled with natural light, the flexible space is designed for both celebrations and business gatherings.
The newly opened outdoor patio is perfect for enjoying the daily Aperitivo Hour.
