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Tony May to Make San Domenico Bigger and Less ‘Stuffy’

We were able to reach San Domenico’s Tony May and ask him why he would move one of the city’s most-stable restaurant operations. May was very candid with us. “Everybody takes us for granted,” he says. “Everybody thinks we’re a little stuffy. So we want to move forward and put ourselves in a more contemporary environment and serve Italian cuisine in a way contemporary diners want it.” As for the proximate cause of the move, May was open about that too. “They say the life of a restaurant is its lease and ours was up. We need something bigger, and we’re getting it. The truth is that we need to do a much higher volume if we are going to pay the rents landlords want today as well as the other costs of doing business.” May promises Grub Street he'll let us know the new location of San Domenico once the lease is signed, which he expects to happen shortly. Adds Marisa May, Tony's daughter, “San Domenico will be around forever, but now we are moving forward into the 21st century.”

Earlier: Breaking: San Domenico Moving From Central Park South

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