Emily Roy
Rockefeller Center, Manhattan
Rockefeller Center, more lovingly known as Rock Center has gone through many iterations of itself in our lifetimes. As a kid, it was the place that families huddled up each December to see the Christmas tree, with spoons in hand, sharing banana pudding together. As a young adult, it’s where many beginner dates were held - because TV shows told us the ice rink was a good idea. These days, it is the center of a revival.
One of the leaders of this renaissance is Lodi, another one of Ignacio Mattos’ creations, joining Altro Paradiso and Estela as a trifecta. Lodi has transformed this bustling, usually full of suits area to a chic, clean European restaurant, where one can go to for an espresso, Italian aperitivo and bread, in the heart of Midtown, a much needed breath of fresh air. This neighborhood anchor is making itself more accessible and soon will be extending their indoor seating. We visited this joint on a drizzly, fall afternoon and sat down with Emily Roy to talk about her experiences here.
Full name, age, where are you from?
Emily Roy, 25. I am currently based out of New York but born and raised in Miami, FL and my family is Argentine.
What is your title and where do you currently work?
I’m the Floor Manager at Lodi, the wonderful restaurant/bakery at Rockefeller Center. Lodi is part of the Mattos Hospitality Group.
Was food a big part of your upbringing?
Absolutely it was! I come from a family of chefs and cooks. My father, brother, uncle, and a couple of cousins are all chefs and restaurateurs. My mom is one of the best cooks I know.
Whats your earliest memory of dining out?
My earliest memories of dining out were at my dad’s place, Oggi Cafe in Miami. What I remember most was falling asleep on the chairs when it got late and listening in on the conversations of the guests around me. And just loving the sound of restaurants: the music, the conversation, the silverware hitting the plates, the toasting of glasses, the ding of the service bell. It was always (and still is) very comforting.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
My advice? Do everything with integrity - no matter how big or small the task. How you do anything, says everything about you. And a note not necessarily advice but reassurance: It’s worth it. It’s a hustle for sure and there are times you’d rather be anywhere else but - nothing compares to a life around food and hospitality.
What do you think working in this industry has taught you?
Working in this industry has shown me what great community means. There is such a strong, incredible community amongst everyone who works in this business – especially in New York City. And it taught me how much I genuinely enjoy creating a beautiful experience for people, whether friends, family, regulars, or strangers.
What's your favorite dish on the menu?
That’s easy! Our Crostini di Fegato - a perfectly crisp baguette crostini with a beautiful ribbon of liver pâté. Salty, crunchy, delicious. And the Sarde Ripiene special we have at the moment is *chefs kiss*. Would definitely recommend
What is your favorite place to go out and eat at and what are you ordering?
My first love in this city is Estela - my “celebration” restaurant. Anytime I reach a goal or do anything I deem worth celebrating, I always treat myself to a solo dinner at the very end of the bar at Estela. I’m ordering the endive salad, beef tartare, ricotta dumplings, and the favorite dish of whoever my server is.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
A sharpened knife, wooden spoon, a pot, a speaker for some music, and Francis Mallmann.
