Polished, without being pretentious.

The latest restaurant from Chef Jordan Andino, Carriage House is polished without being pretentious.

So what’s the vibe?

Carriage House is American classics with intercontinental flair. It’s Cheeseburgers and Pomme Pave. It’s Lobster Chiterra and Spam Confit Croquettes. Nothing is too casual, nothing is too sophisticated, and everything is next level good. See our latest menu here.

Back in the 1800s-early 1900s, Carriage Houses were secondary structures to the townhomes. Servants who occupied these side-houses would place a broom above the door to let passersby or travelers know that they were offering alcohol and food. We are the Carriage House in the neighborhood that offers hospitality to those walking by or visiting. We welcome all.

Keep it Clean.

New restaurant, historic location.

Our building was a Carriage House for police horses in the early 1900s. The Chef's Room to the back door is the original footprint, which over time, has been built outwards to the current street and the facade we know now. The first business to occupy the space was, in fact, a bar in the early 1940s.

Meet the team.

Chef Jordan Andino, Owner of Carriage House

  • Chef & Owner

    Jordan Andino is a chef, restaurateur, and TV Personality who has gained recognition as one of the freshest and most notable faces in New York City’s Culinary world.

    Andino was born in Toronto, Canada and moved to California, where he pursued his culinary career, staging at Jean Georges, Spago, and The French Laundry. Andino’s restaurants include his Filipino taqueria, which has brought Filipino food to the American masses, Flip Sigi in New York City, Jersey City and Chicago, and Carriage House in NYC’s West Village.

    Andino’s unrelenting energy and unbridled charisma have landed him multiple shows as a host, judge and guest chef on Food Network, Cooking Channel, and HBOMax, as well as a host role on Netflix’s Cook At All Costs.

    Andino uses his on-camera experience and culinary background to collaborate with some of the most renowned brands in the world, ranging from Coca-Cola and Bloomingdale's to Jollibee, Allstate and Chase Sapphire.

  • Owner & Operator

    Phil has crafted an eccentric career background. From film production to four-star Hotels. From whiskey distilleries like High West to luxury nightclubs like Tao Group. He thrives in challenging environments. But his greatest challenge yet? Single fatherhood. Parenting is a top priority for Phil, and so is running his first restaurant.

    Phil Testa, alongside his decade-long friend and industry peer, Chef Jordan Andino, came together to open Carriage House in the fall of 2022.

    Testa has a natural eye for aesthetic and ambiance. He’s passionate about thoughtful yet traditional bar programs. He draws an endless amount of creative energy from life experiences and from his favorite fiction novels.

    At his core, Phil Testa is an entertainer. He lives to host and loves to make people laugh. Most nights, you can catch him at Carriage House. And if you do, you should compliment his shoes (he just loves kinda that stuff).

  • General Manager

    Cesar Garcia has helped New York City hospitality venues operate and elevate for over two decades.

    After working numerous operational roles during the hay-day of Nobu, Cesar would add to his skill set and budding talent in hospitality, leading him to the position of head steward at Cipriani’s Rainbow Room.

    With leadership and growth on his mind, he took on more responsibility as the general manager of Harlow East in Sag Harbor, a waterfront location that grossed over $275,000 a week.

    After a two-season stint in the Hamptons, Cesar took his talents back to NYC. He managed Cafe Tallulah in Manhattan's Upper West Side, ensuring excellent service and immaculate product for four years.

    Now, as the GM and investor in Carriage House NYC, Cesar has accolades and industry reverence in sight as he operates one of the hottest restaurants in NYC’s West Village.

  • Executive Sous Chef

    Dzermin Mesic was born where eastern influence meets west, in Sarajevo, Bosnia. His multicultural upbringing, along with his passion for experimenting with food at a young age, played a defining role in developing the foundation of Dzermin’s culinary skills.

    Mediterranean flavors feature throughout his unique recipes, enhanced by the spice of his colorful, vibrant personality.

    Mesic’s foray into the American hospitality industry began in 2011 as a prep cook at the critically acclaimed Manhattan speakeasy Employees Only. Dzermin rose from the ranks of cook to sous chef, where he gained invaluable knowledge and skill and became definitively hooked on working in the kitchen.

    Hungry to further hone his craft with the kind of education only first-hand experience can teach, Dzermin went on to work at a string of New York’s most luxurious hotels, including the Park Hyatt, Four Seasons, and The Plaza Hotel. Through discipline and experience, he continued to master his craft and nurture his love for the kitchen.