Dante’s story begins more than a century ago. Established in 1915 as Caffè Dante in the heart of Greenwich Village, it quickly became a gathering place for New York’s Italian-American community – a neighbourhood café where espresso, conversation and aperitivo culture were woven into daily life. Over the decades it welcomed artists, writers, musicians and locals alike, becoming an enduring piece of New York history and eventually earning landmark status. 

When my wife, Nathalie Hudson, and I took over the café in 2015, our ambition wasn’t to reinvent Dante – it was to protect its soul while giving it new life. We restored the historic room, celebrated its Italian heritage, and built a hospitality experience around genuine warmth, world-class cocktails and simple, delicious food that people wanted to enjoy any time of day. The goal was always to create a place that felt equally welcoming to a neighbour stopping in for a morning espresso as it did to someone travelling halfway around the world for a Negroni.   

You had a residence at Claridge’s last year. Is the former Claridge’s Restaurant space now yours? 

Yes, we’ve moved in permanently. The space formerly known as Claridge’s restaurant has been given a Dante overhaul and reopened as Dante Mayfair.  

Alongside the food, Dante’s known for Negronis and Garibaldis – can you let us know what you’re doing on the beverage side of things in London? 

We’ve launched with a curated selection of our most celebrated signature cocktails from the past decade, bringing together the drinks that have defined Dante over the past 10 years. Guests can explore an extensive Negroni Sessions menu, featuring classics from our original 2015 opening menu alongside new expressions created exclusively for our London home. Highlights include favourites such as the Fluffy Margarita Royale, the Yuzu & White Chocolate Spritz, and our much-loved Grasshopper. As important as our aperitivo selection is, we also pay homage to after-dinner cocktail culture with a dedicated Dolci section. Inspired by the tradition of enjoying something indulgent to finish the evening, the menu features cocktails such as Nonna’s Alexander and the Soeur au Champagne. We’ve also introduced our renowned Martini Hour, inspired by our West Village and Beverly Hills locations. Every day from 3pm to 5pm, guests can enjoy a selection of 12 signature Martinis, each priced at £10. 

Dante is a New York venue with a distinct Italian accent – but is there an Australian approach to things too? Tell us about how your background informed your F&B style. 

Absolutely. While Dante is unmistakably a New York institution with deep NY Italian heritage, I think there’s an unmistakable Australian influence in the way we approach hospitality. Growing up in Australia, food was always relaxed, produce driven and so social. There was less emphasis on formality and more on generosity, warmth and creating places where everyone felt welcome. Australia has been at the forefront of café and cocktail culture, seasonality and sourcing exceptional ingredients, and those values have naturally shaped the way we think about food and drink at Dante. We combine that with the Italian aperitivo way of life and the energy of New York to create something that feels familiar, yet distinctly our own. For me, great hospitality isn’t about being overly polished, it’s about making people feel genuinely cared for. That’s probably the most Australian part of what we do. 

That’s not it, right? Where’s next for the brand? Will we see it appear in new locations soon?  

We’re about to open our biggest Dante yet, returning to New York with Dante Elizabeth Street. Opening this summer, the new restaurant will feature three distinct bars, a wood-fired grill and pizza oven, a private Spritz Garden and an intimate Tokyo-inspired record bar tucked away in the basement. It’s our most ambitious expression ofDante to date – a celebration of aperitivo culture, live-fire cooking, music and Dante hospitality.