By Amy Pigeon
Yorkville has never been short on polish—but Powder Room Yorkville arrives with something more seductive than shine. This latest opening from Liberty Entertainment Group feels like a whispered secret tucked behind velvet curtains: a New York–style supper club fantasy where glamour is dialled up, rules are loosened, and indulgence is very much the point. Beneath the high-fashion gloss, however, sits something distinctly Italian—the belief that nights are meant to unfold slowly, generously, and with a little drama.
Led by Luca Di Donato, the next generation of the Di Donato family, Powder Room Yorkville signals a continued evolution for Liberty Entertainment Group—one that leans into mood, mischief, and late-night theatre.
The room itself is richly cinematic. Velvet banquettes, marble accents, Dolce & Gabbana wall coverings, and Kelly Wearstler upholstery set the stage for old-world romance meeting modern allure. Candlelight softens the edges, encouraging closeness and conversation, while the overall effect feels intentionally intimate—like a film set paused mid-scene. And then there are the powder rooms themselves: each stall uniquely decorated, each a moment unto itself. Longtime Liberty Entertainment Group followers will recognize the philosophy immediately. Nadia Di Donato, Vice President and Creative Director, has long understood that these in-between spaces are cultural touchpoints—places of ritual, reflection, and yes, spectacle; and the ultimate opportunity for UGC. From the jewel-box glamour of DaNico to the voyeuristic intrigue at Don Alfonso, this instinct feels rooted in sprezzatura: beauty delivered with apparent effortlessness.
This is a space designed for those who live boldly and embrace the night. It’s exactly what Yorkville has been missing—and what it deserves.
— LUCA DI DONATO, VICE PRESIDENT, LIBERTY ENTERTAINMENT GROUP
True to the hospitality group’s signature style, there’s also a single, quietly extraordinary artwork waiting to be discovered. Tucked at the end of a hallway of bathroom stalls, a Banksy Monkey Queen casually appears—an echo of Nadia’s now-familiar move of treating museum-worthy art as an afterthought. It’s the same confidence that once placed a Philippe Pasqua skull at Don Alfonso or a Salvador Dalí sculpture at DaNico. Here, discovery is part of the luxury.
“This is a space designed for those who live boldly and embrace the night. It’s exactly what Yorkville has been missing—and what it deserves,” says Luca Di Donato.
What truly animates the room, though, is the crowd. Powder Room draws an unexpectedly eclectic mix—different ages, different energies, different reasons for being out on a Yorkville night—but all visibly aligned in one way: everyone is dressed with intention. There’s a shared fluency in style here. Tailored jackets sit beside silk dresses; sculptural jewellery catches candlelight. Fashion feels expressive rather than performative. The effect is quietly electric. Wherever you look, creativity has dressed the room as thoughtfully as Nadia has—each guest contributing to the atmosphere, each table becoming part of the visual composition.
The room becomes permission: to stay, to indulge, to want more.
On weekends, the energy shifts again. Live bands and smooth crooners take over the room, layering sound over spectacle in a way that feels unmistakably old-world. There’s something deeply reminiscent of classic Italian supper clubs—the kind where music drifts between tables, voices rise with the chorus, and dinner slowly gives way to performance. It reinforces the idea that Powder Room isn’t simply a place to eat or drink, but a place where the night is meant to unfold, guided as much by rhythm as by ritual.
Complimentary snacks and playful jello shots circulate freely, setting a tone of abundance. Velvet crisps—thick-cut beetroot and potato chips—arrive deeply salted and almost chewy, prepping the palate for the beautiful cocktails to come. Sparkling crème de menthe and coco jello shots—quite literally dusted with edible glitter—signal celebration before the menu even formally begins. The food program balances irreverence and refinement. Culinary direction comes from Davide Ciavattella—familiar to VeraVita readers from our Don Alfonso story—executed by Executive Chef Karina Gilverson. Together, they bring an Italian sensibility not through strict tradition, but through generosity: dishes designed to be shared, tasted out of order, and enjoyed in motion rather than silence.
We started our dining experience, as one should, with caviar. A single bump—clean, briny, indulgent—sets the tone, followed by oysters of the day dressed with raspberry vinaigrette, house-made hot sauce pearls, and freshly shaved horseradish. The feta melon mosaic offers a moment of brightness: compressed watermelon, Greek feta, mint oil, and balsamic pearls arranged like edible art. Each bite balances freshness and salinity, the pearls popping playfully on the palate—a reminder that pleasure is meant to surprise.
Wagyu pups arrive next—mini hot dogs elevated well beyond novelty. Juicy and surprisingly generous, nestled in soft milk buns with house-made mustard and caviar–a sinfully indulgent twist on a comfort classic. Dessert circles back to whimsy with cheesecake pearls: three glossy, bite-sized spheres in lemon yuzu, salted caramel, and dark chocolate cherry. As expected, they echo the spirit of Don Alfonso’s famed bite-sized tiramisu—self-contained indulgences, enrobed in chocolate and gone in seconds.
Behind the bar, the vision is just as deliberate. The cocktail program is led by Jacob Martin, a World Class Global Bartender whose approach balances technique with theatre. His drinks feel tailored to the room—layered, expressive, and gently playful.
Birthday Suit—a playful mix of strawberry, Ketel One vodka, coconut, and citrus—arrives in a miniature bubble bathtub. Slightly awkward to sip, undeniably worth it for the sheer theatrical joy of the moment. Midnight Muse layers passionfruit, popped rice, sencha, and Tanqueray with elegance, while Aperol Glitz offers a tropical, effervescent twist on a familiar favourite. Deeper, moodier pours like Old Flame and Rum & Blues bring warmth and complexity, rounding out a list clearly designed for exploration rather than restraint.
Service throughout the night carries an earnest, youthful energy—fresh-faced, keen, and visibly excited to be part of something new. There’s a sense of momentum here: a team growing into the room alongside its guests, learning the rhythms of a space that encourages lingering.
Powder Room Yorkville isn’t interested in moderation. It’s an ode to excess in the most elegant way—velvet nights, slow pleasures, and the luxury of losing track of time. Under Luca Di Donato’s vision and Chef Davide Ciavattella’s culinary direction, the room becomes permission: to stay, to indulge, to want more. – VV
Photography provided by Duet Public Relations
