Jupiter

Fit for any occasion, Jupiter is one of the most useful restaurants in Midtown. This Italian spot from the trio of women behind King is open all day, and there’s plenty of seating with semi-private nooks for groups. The vibe is right in between casual and formal, and you can spend a lot if you want, but you can also get a very filling meal for under $50.

Out of all the places to eat on the concourse at Rockefeller Center, Jupiter is the most inviting. Located at the rink level just north of people falling down on ice for your entertainment, the dining room is full of color with green and yellow seating, blue tile columns, and a long red stone bar that’s the focal point of the space. If you want more of an open atmosphere, dine at one of the tables in the “outdoor” area and watch people with shopping bags walk by and stare at you with pasta envy.

photo credit: Emily Schindler

photo credit: Emily Schindler

photo credit: Emily Schindler

photo credit: Emily Schindler

Housemade pastas from every region of Italy are the focus of the menu, so you should order a few. It’s tough to choose, but we suggest getting the delicate ravioli-like agnoli stuffed with shredded rabbit that’s somehow both light and rich. Pair that with the heartier paccheri, made with a ground pork shoulder that’s reminiscent of breakfast sausage. It’s so good that you’ll be picking up a tube of Jimmy Dean and a box of Barilla to try and make it yourself.

While the pastas are billed as the main draw, the selection of starters and antipasti deserve just as much attention. The zucchini fritti’s tempura-like batter will make you forget about all the soggy fried zucchini you’ve ever had, and the bundle of watercress with olive oil-soaked slices of beef carpaccio is one of the best steak salads in town. Entrées are limited to a few pricey large-format items, but if you need something big to share, get the whole grilled dorado.

photo credit: Emily Schindler

Want to sit at a bar and eat a bowl of pasta with a glass of Nebbiolo after work? Need somewhere to discuss business-y things that isn’t a conference room? Looking for a place with reliably-good food before or after a Broadway show? Jupiter is an easy solution for all of these scenarios and more. You now have a reason to head to the concourse other than taking the tunnel to the F train because it’s raining outside.

Food Rundown

photo credit: Emily Schindler

Zucchini Fritti

Jupiter’s servers must get this question all the time: “Fried zucchini or artichokes?” Both are good here, but the zucchini is the clear winner. You'll get lightly-battered sticks of zucchini that are the size and shape of McDonald's fries, with the perfect amount of salt.

photo credit: Emily Schindler

Bruschetta Di Granchio E Puntarelle

Jupiter's crab toast consists of peakytoe crab, bitter puntarelle, and grilled bread doused in olive oil with some aioli thrown in for good measure. Does this dish need to be so rich and creamy? No, but it’s better this way.

photo credit: Emily Schindler

Beef Sott'olio

By the time you finish this dish, you’ll realize you don’t have enough olive oil-soaked beef carpaccio in your life. Some watercress, horseradish, and shaved porcini are tossed on top of the meat. If they ever take this off the menu, we’ll immediately start a petition to bring it back.

photo credit: Emily Schindler

Agnoli Di Coniglio

We always like to have this lighter pasta on the table to balance out some of the heavier ones on the menu. You expect these ultra-thin pockets of pasta stuffed with shredded rabbit to burst open as soon as you pick them up, but they don’t. It’s impressive.

photo credit: Emily Schindler

Paccheri Verdi Con Sugo Di Maiale E Limone

Unlike the agnoli, this dish with tubular spinach pasta, sage, and ground pork shoulder is pretty substantial. If you’re really hungry, you’ll finish the whole thing. If you’re stuffed, you’ll still eat it all.

photo credit: Emily Schindler

Pesce Alla Griglia

This rosemary-and-lemon-stuffed whole grilled dorado is meaty, moist, and nicely charred with a hint of anchovy flavor. The kitchen deserves bonus points for not serving branzino. (The city needs a break from it.) Choose this over the similarly-priced risotto di mare every time.

photo credit: Emily Schindler

Panna Cotta Con Ciliegie

The vanilla panna cotta—with tons of visible vanilla bean seeds—has the level of wobble you want and is topped with cherries. You don’t get any surprises in this dessert, and that’s exactly how it should be.