Sempre Oggi NYC

Sempre Oggi NYC At Sempre Oggi, we believe there is no greater joy in life than taking time to enjoy food and wine with the ones we love. From Sempre A Casa, our at-home ex

Our focus is on market-driven, authentic Italian cuisine, reinterpreted for New York City diners. From Sempre A Casa, our at-home experience, to our daily Aperitivi Hour, our menus make the most of what's in season and whatever is most delicious that day. Located on West 75th Street on the Upper West Side mere blocks from The Beacon Theater, and serving unique Italian food for weekend brunch, daily happy hour and dinner.

07/10/2026

We have served pesto many different ways since we opened. But, now we are excited to serve the most traditional of all, a true pesto Genovese.

Our new Fusilli Pesto Genovese is made the Ligurian way, using a marble mortar and pestle to slowly bring together fresh basil, pine nuts, Parmigiano Reggiano, garlic, and olive oil into a beutifully fragrant pesto.

Tossed with our house-made fusilli, it’s a bright, fresh pasta that lets each ingredient shine. Paired simply with a glass of white wine.

Sempre Oggi. Andiamo.

07/07/2026

This time of year, the Sempre menu is evolving by the day. With new ingredients arriving in the market, a few new dishes have found their way onto the menu.

This week, we’re excited to share:
• Linguine Nero with squid, mussels, and nduja breadcrumbs. Brand new and amazing response so far.
• Fusilli al Pesto Genovese, our housemade fusilli now gets a classic sauce, a traditional pesto Genovese.
• Boston Bibb Lettuces with a tangy mustard sherry vinaigrette, shaved radish, Tropea onion, lots of herbs and pecorino. A true garden salad.

• Tagliata di Manzo, our grilled bavette steak, served simply with arugula, lemon, and Maldon sea salt. Not new, per se but we’re very excited about this steak during the summer.

More new dishes arrive soon, and we hope you’ll enjoy sharing them around the table.

Sempre Oggi. Andiamo.

07/04/2026

Boston Bibb. One of summer’s greatest pleasures is eating a real garden salad. Built one leaf at a time. Our early summer version is Boston Bibb lettuce dressed with a mustard sherry vinaigrette, then finished with shaved radish, Tropea onion, fresh herbs and a hint of pecorino.

It’s one of those simple dishes that only the garden can deliver.

Sempre Oggi. Always Today.

07/02/2026

Aperitivo: The best part of the day starts every day at 4.

That’s aperitivo. The moment the afternoon slowly recedes into evening. A cold drink, a table full of things worth sharing, and no particular reason to rush. Not dinner per se. Something better.

This summer we’re pouring new seasonal cocktails alongside house-made focaccia, stracciatella, salumi misti, whipped ricotta bruschetta, marinated olives, fresh crudo, tomato basil arancini, and Rhode Island calamari.
Come in before dinner. Stay a while.

Sempre Oggi. Always Today.

06/29/2026

There are very few things more satisfying than a perfect focaccia.

Ours is made fresh every day with a natural starter, the kind of bread that has real depth before it ever hits the oven. Baked until the crust gives just enough and the inside stays impossibly light. It arrives at the table warm.

It is the right way to begin. And yes, it is absolutely the right thing to soak up whatever is left on the plate at the end.

Sempre Oggi. Always Today.

06/23/2026

Roasted Duck Breast with sautéed Swiss chard, strawberry-rhubarb agrodolce, and reduced balsamic.

A delicious midweek dinner. Sempre Oggi. Always today. Adiamo.

06/21/2026

Our homemade focaccia is baked fresh every day. It’s meant to be shared, torn apart, dipped our olive oil, and used to soak up every last bit of sauce on the plate.

Simple ingredients. Daily tradition. Always made in-house.

Sempre Oggi. Andiamo.

06/17/2026

Homemade Tiramisu.

There’s always room for dessert.

Made slowly, one layer at a time. From espresso-soaked ladyfingers to silky mascarpone cream. Nothing rushed. Nothing unnecessary. Just patience, precision, and a classic done the way it should be.

Light. Airy. Homemade.

Sempre Oggi. Andiamo.

06/11/2026

Late spring is coming to a close, and so is our nettle pesto.

For a brief window each year, fresh nettles become the foundation of this vibrant, seasonal pasta before giving way to summer basil.

At Sempre Oggi, we follow the seasons and cook with ingredients at their peak.

Only a few days remain to enjoy this version.

Sempre Oggi. Andiamo. ☀️

06/11/2026

Fusilli with Nettle Pesto 🌱

Late spring is fleeting. For just a few more days, we’re making this delicious pesto with fresh stinging nettles before the season gives way to summer basil.

At Sempre Oggi, the menu follows what’s fresh, what’s growing, and what’s at its peak.

A simple dish. A short season. A reason to come in now.

Sempre Oggi. Andiamo. ☀️


02/16/2026

Our changing menu is the heartbeat of Sempre Oggi.

There are so many things I love about working this way, but after almost two years of daily menus, I’ve come to understand something new about the real impact.

The most important part isn’t just what ends up on the plate —
it’s what the menu does for the team.

A daily menu demands curiosity.
It pushes everyone to keep learning, growing, and paying attention.
There’s no room to get complacent or fall into a monotonous routine.

Every day brings something new to learn,
something new to be excited about.

My hope is that our guests feel that same sense of energy.
With so many repeat guests and regulars, I want you to be excited to discover new dishes and learn alongside us.

I think it’s working.
I hope you agree.

Sempre Oggi — Always Today.
Andiamo.

12/24/2025

This time of year has a way of clarifying why we do this work.

In the restaurant business, the holidays are when you really see the results of a year’s worth of effort – not in numbers, but in moments.

For us at Sempre Oggi, it’s when the restaurant becomes what it was designed to be:
a meeting place
a constant
a part of people’s lives

We get to witness the role we play in celebrations, traditions, and ordinary nights that end up meaning more than expected. It’s hard to describe the satisfaction that comes from being part of those moments – but we feel it deeply.

We’re incredibly grateful for the support, trust, and warmth we’ve received from this community.

From the bottom of our hearts—
grazie mille.

Sempre Oggi – Andiamo.

Address

164 W 75th Street
New York, NY
10023

Opening Hours

Monday 4pm - 10pm
Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 4pm - 10pm
Saturday 11am - 10pm
Sunday 11am - 10pm

Telephone

+12123777150

Website

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