Castellano

Concept: Artful, authentic Venetian Italian restaurant 

Earning two stars from New York Times critic Gael Green, Castellano was New York’s first introduction to true Venetian cuisine. Reto Cantone, international nomad, now in his first restaurant venture as restaurateur and General Manager, with fellow model Michel Castellano, successfully modeled this iconic New York establishment after the original Harry’s Bar in Venice, Italy. 

Caffè Roma

Concept:Moderately priced Northern Italian, stylish Café with an electrified glowing Atmosphere and an indudstrial Romanesque desing by David Rockwell (Rockwell Group)

Cantone General Manager of this restaurant based on the grand cafes of turn of the century Europe.  The superb food and atmosphere made it a favorite dining spot for the chic European and international Café Society.

Café Bolido

Concept: Night club-cum restaurant lounge designed by Italian ringleader of Bolidism, Massimo Iosa-Ghini, Milan

Cantone was the key player in the transformation of a defunct restaurant into an international nightclub, marking the american debut of Bolidism, the latest Italian export. Cantone played an integral partnership role in planning, design, construction and management, as well as supporting extensively in the marketing of this hotspot.  

L'Espresso

Concept: Authentic Milanese Espresso and Panini Bar, modelled after the iconic “pasticerie” and coffee houses of Milan.  

Cantone conceptualized, designed and developed the first unique, upscale Milanese Espresso Bar in New York at the entrance of Galeries Lafayette Paris, an upmarket department store in Trump Tower, followed by the successful installation at the General Motors Building (GM) and the IBM building both on Madison Avenue.   

Café Demi-Tasse

Concept: Café Demi-Tasse at Galeries Lafayette Paris

Based on the big success of L’Espresso at the entrance of the world’s premier purveyors of French fashion, Cantone was subsequently asked to device a high-end full service café. 

Obicà

Mozzarella Bar Pizza e Cucina

Obicà Mozzarella Bar is a casual Italian restaurant concept based on best Mozzarellas di Bufala Campana, together with traditional Italian recipes and high-quality Italian handmade products, prepared “in sight” and served by drawing inspiration from traditional sushi bars. The New York Times stated Obicà as “Rome's and probably history's first Mozzarella Bar”.

Designed by the renowned roman Studio Labics, The warm, bright and contemporary design of every Obicà restaurant strips out unnecessary ornamentation and makes the food the star, providing the perfect contrast to the fresh and colourful hand-made ingredients and relaxed ambience.

Nominated by Time Magazine for “Best Single Focus Concept” restaurant in 2010.