Raffles 1887
WHEN RAF'S MET RAFFLES…
Raf’s opened as a bistro and bakery on tree-lined Elizabeth Street in downtown Manhattan in 2023, and quickly became a sought-after booking among New York’s creative and fashion community, for its warm and authentic trattoria sensibility. In 2026, Raf’s went on tour, partnering with Raffles on a three-city pop-up – taking in Raffles Paris, Boston and London during Fashion Week. The founders of Raf’s, twins Jennifer and Nicole Vitagliano, tell RAFFLES 1887 about their passion for food and hospitality, and how to stay in fashion
HOW DID YOU ARRIVE AT OPENING RAF'S TOGETHER?
Food was always at the centre of our lives growing up. We're from a big Sicilian family where everything revolved around cooking, gathering at the table and taking care of people through food. Neither of us are chefs, but hospitality is in our DNA. Jennifer built her career in restaurants and eventually opened Musket Room, while Nicole came from a more creative and entrepreneurial background, including time in fashion and styling, before entering the industry full-time.
We're sisters first and business partners second, and we've always shared a vision for creating the kinds of places we love spending time in ourselves: warm, welcoming spaces where people can unwind, connect and feel at home. But with near perfect service, or at least humans striving for it.
Raf's was really the culmination of a lot of things we'd been thinking about for years. During the pandemic, we started experimenting with more approachable, all-day offerings at The Musket Room: breakfast sandwiches, pastries, coffee, neighbourhood takeout; we realised how much we loved being part of people's everyday routines. When the space became available, we looked at each other and thought, "Are you kidding?" It had been home to an Italian bakery for over a century, right down the street from The Musket Room, and the connection to our own family's story felt almost too perfect, just one of those moments that felt like pure kismet.
HOW DO YOU DIVIDE RESPONSIBILITIES – AS TWIN SISTERS, DO YOU HAVE COMPLEMENTARY STRENGTHS AND INTERESTS?
We're very different in a lot of ways, which is probably why it works. We both have our hands in everything, but our strengths naturally show up in different places. Jennifer tends to focus more on the operational side of the business, while Nicole gravitates toward the creative details and guest experience. There's plenty of overlap, but we've learned to trust each other's strengths and stay in our respective lanes when needed.
HOW WOULD YOU DESCRIBE YOUR STYLE OF HOSPITALITY?
A Sicilian sensibility probably seeps into everything we do. At our core, we’re motherly, caring and persistent. We come from a long line of loving women who will absolutely insist on making you a plate - food pushers, if you will.
HOW DID YOU LAND ON THE NAME RAF'S?
Easiest decision ever made. Raf’s is about honouring history and legacy and the women who came before us. Raffaela is our grandmother who Nicole’s daughter Raffi is also named after. Short, warm, contemporary. Rooted in lineage yet fluent in New York’s present moment.
IT IS QUITE UNUSUAL TO BE BOTH A BAKERY AND A BISTRO. WHAT FACTORS WERE IMPORTANT TO YOU IN DEFINING THE CONCEPT OF RAF'S?
We never wanted Raf’s to fit neatly into one category. From the beginning, we were really thinking about the kind of places we love, somewhere you can come in for a pastry and coffee in the morning, meet friends for lunch, or come back later for a long dinner and a bottle of wine. It’s comfortable and celebratory at the same time – that’s not usually found in one restaurant.
The building also played a major role in shaping Raf’s. When we took over the space, the original bakery ovens from the 1940s were still intact, and that history felt too special to ignore. Rather than treating the bakery as an addition, we wanted it to be a foundational part of the restaurant and something that connected the past and present. The Executive Pastry Chef, Onika Brown, has been such a big part of bringing that to life. She’s incredibly creative, and has this amazing ability to keep our pastry programme feeling fresh and exciting while still being consistent. Raf’s became a reflection of all of those things: a neighbourhood restaurant where the bakery and bistro naturally coexist and people can return for different reasons at different times of day.
"Raf’s has always had one foot in food and one foot in fashion and culture, so the chance to bring that energy to Boston, London and Paris felt like a very organic extension of what we already do"
- Nicole Vitagliano
WHAT ATTRACTED YOU TO WORKING WITH RAFFLES TO DO POP-UPS IN PARIS, BOSTON AND LONDON? TELL US ABOUT THE FOUR-HANDED EVENT YOU'RE DOING IN LONDON WITH MAURO COLAGRECO?
We’ve always been drawn to partnerships that feel genuine and allow us to introduce Raf’s to new audiences without losing what makes it special. When Raffles approached us, it immediately felt like the right fit. They share our appreciation for hospitality, and there’s a real sense of history and glamour to the brand without it feeling stiff, which we loved. Raf’s has always had one foot in food and one foot in fashion and culture, so the chance to bring that energy to Boston, London and Paris felt like a very organic extension of what we already do.
London is especially exciting for us because it’s happening during Fashion Week (September 18-19), so the timing couldn’t be better. We’re doing a two-day residency at Saison by Mauro Colagreco at Raffles London, which still feels a little surreal to say out loud. He’s obviously such an incredible chef, and the idea is to create a menu that feels like Raf’s, but also really speaks to the setting and to the collaboration. There will be lunch, dinner, cocktails at The Guards Bar and a great wine list, so it’ll very much be a full Raf’s moment in London, for two days only.
ONCE THE HIP CROWD MOVES ON, HOW DO YOU STAY RELEVANT AND POPULAR IN A CITY WITH SO MUCH ON OFFER?
We think part of the reason Raf's has resonated with so many people in fashion, media and the creative community is because we've never specifically catered to them. We've always focused on creating a restaurant that feels welcoming and comfortable. There's no velvet rope, no scene, no pressure to be seen.
The people who come to Raf's tend to appreciate good food, good conversation, and have a certain sense of respect for the space and the people around them. We like to think there's an unspoken understanding that everyone is there for the same reason – to enjoy themselves – and that helps create the atmosphere.
As for staying relevant, we've found that authenticity has a much longer shelf life than hype. Trends come and go, but if you stay true to who you are and continue taking care of your guests, the right people tend to stick around. We're much more interested in being a neighbourhood institution than chasing whatever's next.
WHAT IS NEXT?
We've been lucky to work on a handful of projects we’re really proud of. Beyond owning and operating The Musket Room and Raf’s, we’ve consulted on concepts including Quarters, People’s and Café Zaffri at The Twenty Two Hotel and have a few more things on the horizon that we’re very excited about. We will be partnering with the legendary operators at The Bowery Hotel into the new era of their food & beverage programme.
IF YOU EVER GET TIME TO TAKE A BREAK, WHAT'S YOUR IDEA OF THE PERFECT HOLIDAY?
Cooking by the sea while Raffi swims in the pool. Preferably on the Amalfi Coast.
FIVE SIGNATURE RAF’S DISHES
Carta di Musica
Sardinian crackers made in our wood-burning ovens, topped with Parmigiano Reggiano and French Jambon de Bayonne. This dish really personifies our French-Italian concept, highlighting the best of both countries.
Marcona Almond and Orange Croissant
Same thing here, two of the best Sicilian ingredients on a perfectly layered (French) croissant.
Leeks Vinaigrette with Stracciatella and Hazelnut
Chicken Liver Agnolotti
The first dish Chef Mary ever made for us was her chicken liver mousse. It’s always on the menu in some form, whether as The Musket Room’s bread and spreads or as a favourite for Raf’s regulars. We toggle between using our family’s anisette and Arak to honour Mary’s family heritage.
Daily breads
A lot of love (and labour) goes into this basket. And every single bread delivers. It’s served with the best French butter and the best Italian olive oil, because how else?
Raf’s residencies at Raffles in 2026 are as follows:
Le Royal Monceau – Raffles Paris: June 23–25
Raffles Boston: July 15–19
Raffles London at The OWO: September 18–19
Raffles Hotels & Resorts
GET THE APP
The best trip is the one we haven't taken yet... Find it on Accor ALL App on Apple store and Google Play.
