
This Is TASTE 759: Andrew Tarlow Waited 25 Years to Open in Manhattan. Then Came Borgo.
Apr 13, 2026
Andrew Tarlow, the Brooklyn restaurateur behind Diner and the Marlowe collective, opened Borgo as his first Manhattan restaurant after 25 years. He talks about choosing the East 27th Street space, designing the room with longevity in mind, collaborating with chef Jordan Fossilone, whole-animal butchery roots, family in the business, and building sustainable restaurant jobs.
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First Hot Meal Proved Diner Would Work
- Andrew Tarlow describes Diner's first meal: no heat, no power, and a pot of Caroline's cassoulet shared with the team.
- That first hot bite convinced him they could succeed and made him emotionally certain the restaurant would work.
Whole Animal Butchery Was Their Distinct Move
- Tarlow credits Caroline Fidanza and Peter Hoffman for shaping the farm-to-table approach but highlights whole-animal butchery as their innovation.
- Marlowe built an in-house butcher program sourcing 1–2 cows and pigs weekly and trained multiple future meat-focused restaurateurs.
Design For Quality Not Maximum Covers
- Prioritize guest experience over maximum capacity to build word-of-mouth and longevity.
- At Borgo Tarlow removed banquettes and spaced tables to serve fewer guests well, aiming for a longer restaurant life.






