The historic New York hospitality firm is launching Boogie Lab, an expansive artisan bakery, bistro, and bar, signaling a major investment in Upper Manhattan and an upscale retail push for European sourdough products.
The Cultural Expansion of a Heritage Brand
Delmonico’s Hospitality Group (DHG), the parent company of the venerable and historic Delmonico’s restaurant, is dramatically expanding its footprint and culinary scope with the announcement of Boogie Lab, an Artisan Bakery, Bistro & Bar, slated to open in spring 2026. This move, which plants a substantial new flag at 4015 Broadway in the Washington Heights neighborhood, represents a calculated investment in Upper Manhattan’s dynamic and culturally rich market. It also marks the first U.S. restaurant extension of the acclaimed European sourdough brand, Boogie Bakery.
The launch of Boogie Lab is positioned to be a highly ambitious, all day dining concept, operating daily from 7 a.m. to 9 p.m. The vision is to seamlessly blend the cozy, high quality appeal of a neighborhood artisan bakery with the energetic vibrancy of a bustling bistro and bar. This comprehensive approach is designed to cater to diverse customer needs throughout the day, offering everything from fresh baked goods and coffee in the morning to wood fired pizzas, handcrafted pastas, and signature cocktails in the evening. The menu, currently under development, will emphasize seasonal ingredients and conscious sourcing, promising healthy and premium options that reflect global dining trends.
Sourdough as a Global Retail Commodity
The core of the Boogie brand is its internationally recognized sourdough expertise, which DHG is now leveraging for a significant upscale retail push in the U.S. market. Coinciding with the restaurant announcement, DHG has launched the online retail availability of Boogie Bakery’s signature 100 percent sourdough panettone, timed specifically for the holiday season.
This particular product highlights the artisanal and technical sophistication of the European brand. The panettone is made with superior ingredients, naturally fermented using proprietary smart fermentation technology, and undergoes a meticulous four day production process to ensure extended freshness and superior texture. Initially offered in sophisticated flavors such as Chocolate, Candied Fruit, Pistachio and Lemon, and Mandarin and White Chocolate, the $69 price point positions it firmly in the premium, gourmet retail segment. The retail launch not only diversifies DHG’s revenue streams but also strategically builds brand awareness for Boogie’s European heritage ahead of the restaurant’s 2026 opening.
Commitment to Community and Sustainability
The location in Washington Heights is particularly strategic. The development of the menu is being intentionally crafted to highlight the vibrant diversity and rich culture of the surrounding community. Beyond the menu, DHG is framing Boogie Lab as a committed community partner, prioritizing local hiring, partnerships, and vendor relationships to ensure the establishment’s operation genuinely reflects the neighborhood’s spirit.
Dennis Turcinovic, owner and executive culinary partner of Delmonico’s Hospitality Group, underscored the group’s excitement to further introduce Boogie’s exceptional European sourdough to the U.S. market, emphasizing the intention to create a welcoming space. This community focus is formalized through their zero waste “Double Bread” initiative, a powerful example of an innovative approach to sustainability. This initiative not only repurposes spent brewery grains to reduce waste, but also directly gives back by donating a fresh loaf to a community organization for every loaf sold. The versatile physical space itself is designed to foster connection, with plans to host gatherings for residents, local healthcare workers, and visitors, thus strengthening the neighborhood’s shared bonds.
This combined restaurant and retail expansion by DHG represents a notable fusion of classic New York hospitality leadership, embodied by the Delmonico’s lineage, with contemporary European artisan baking techniques. By positioning Boogie Lab as a nexus of high quality food, community engagement, and sustainable practice, the group is setting a high standard for future hospitality projects in the area. More details about the brand and its artisan products are available at https://us.boogielab.com.
