Imagine Richie Romero, that legendary figure of New York’s pulsating nightlife scene, finally stepping out from the shadows of the club’s endless party vortex. For years, Richie had been the mastermind behind iconic spots like 1OAK and Up & Down, those high-energy hubs where the city’s elite mingled in a haze of glamour, excess, and what he now calls “dark energy.” He’d poured his heart into creating these playgrounds for the rich and infamous, watching as fortunes were made and lost amidst the throb of music and the clink of glasses. But as the 2020s dawned, Richie felt a profound shift within himself. The chaos of sex-fueled dramas, drug-fueled nights, and lingering alcohol-soaked regrets became too overwhelming. He confided to friends that the environment no longer sparked joy—it drained him, turning every late-night call into a cringe-worthy reminder of unmet needs and simmering betrayals. Richie, who claims he’s never touched drugs himself and has barely sipped more than a couple of drinks in the last two decades, decided to pivot. Marrying in 2022 was his turning point; suddenly, the allure of staying out until dawn faded, replaced by the comfort of home-cooked meals and quiet evenings. Now, at what some might call his personal renaissance, Richie is channeling that vibrant spirit into something more grounded: three new eateries that celebrate fine dining without the debauchery. These ventures aren’t just businesses; they’re his manifesto for a fresher, more intentional life. Parting ways with the old world means embracing community over chaos, proving that real success comes from passion, not parties.
Fast-forward to the present, and Richie’s ex-partner, Richie Akiva, finds himself in a different kind of spotlight—not on the dance floor, but in a courtroom. The Butter Group’s co-founder, who helped run those same high-profile nightclubs in New York, Los Angeles, and Vegas, was arrested on assault charges just last month. Allegations paint a grim picture: Akiva allegedly broke into a man’s home with an accomplice and unleashed a brutal beating. He denies the claims, of course, sparking shockwaves through the club scene they once ruled together. For Richie Romero, hearing about it must stir a mix of nostalgia and relief. Their partnership ended in 2020, but he insists it was amicable—no bad blood, just a natural drifting apart as their paths diverged. Reflecting on those years, Richie opens up about the toll it took. “Every time my phone rang, I’d cringe,” he recalls, echoing the constant demands of partnerships fraught with self-interest. Jealousy reared its ugly head; some he made multimillionaires turned envious, even spiteful. The greed, the dramas—it all piled up until he couldn’t cope. Adultery, addiction, and betrayal became the backdrop of his days, pushing him to seek refuge in marriage and stability. Yet, through it all, Richie speaks without bitterness. He sees his old world as a necessary chapter, one that shaped him into the man launching intimate dining experiences now. It’s a human story of growth, where the scars of nightlife aren’t erased but repurposed into elegant venues that foster connections, not conflicts.
One of these new gems, the Wagyu Room, opens this Saturday and embodies Richie’s vision of refined indulgence without the recklessness. Nestled in a cozy suite at the Hotel 32 32 in Midtown’s Nomad area, it’s a partnership with Palm Beach Meats, that gourmet titan helmed by Eric and Meghan San Pedro, already boasting a 2025 Michelin Bib Gourmand award. Picture it as an intimate haven: a four-seat omakase setup focused solely on exquisite meats, with an outdoor bar and lounging space that invites casual mingling. For $150 per person, you embark on a 10-course journey that could bond strangers into lifelong friends—Romero loves stories of couples who enter awkwardly and leave as pals. “There’s a niche for meat lovers who skip the sushi,” he explains, flipping the script on traditional omakase. In a space this personal, it’s not just about eating; it’s about savoring life’s simple pleasures. Richie envisions regulars returning not for thrills, but for the shared experience of perfectly cooked Wagyu slabs, perhaps paired with a light conversation about how far they’ve come. The room’s exclusivity fosters a sense of belonging, a stark contrast to the impersonal crowds of his past. Guests might find themselves reflecting on their own escapes from chaos, turning the Wagyu Room into a sanctuary where every bite heals a little more.
Then there’s The Eighth, slated for a February 20 grand opening after a buzz-creating soft launch during New York Fashion Week, complete with high-profile dinners hosted by designer Christian Siriano. Tucked in Chelsea where Motel Morris once stood, this upscale cocktail lounge and restaurant redefines nightlife with elegance. The concept? “It’s the eighth night of the week,” Richie says with a wink, conjuring an air of mystery and possibility. With 40 dining seats and 20 bar spots, it’s designed as an altar of sorts—think faux snakeskin VIP booths, a glittering disco ball, and infinity light mirrors. Mixologist Evelyn Atheris, drawing from her stints at Thyme and Zou Zou, will lead nightly “ceremony” tastings at 8 p.m. (for awakening), 10 p.m. (indulgence), and midnight (the unknown). Chef Kat Williams, hailing from Kingston, Jamaica, crafts complementary bites like jerk wings and honey-scalloped crudo that dance on the palate. Richie, ever the strategist, partnered with Legeard Studio’s Julien Legeard and Valmira Gashi for the interior, even as he expressed past hesitations about NYC investments after Mayor Mamdani’s election. Yet, The Eighth isn’t just a spot—it’s a narrative of renewal. Imagine patrons sipping curated cocktails, perhaps reminiscing about their own late nights, while the DJ booth pulses with controlled energy. For Richie, it’s proof that you can reignite passion without reigniting the flames that once burned too hot.
Romero’s culinary empire already spans 21 Sushi by Bou outposts, each themed wildly differently—like Quentin Tarantino films or Roaring Twenties vibes—and now he’s expanding with a rock-and-roll-inspired spot in the East Village. “It looks like you’re stepping into a thrift shop,” he laughs, describing the facade that hides a 500-square-foot gem with a secret karaoke room and a “Wayne’s World”-themed private dining area. This one feels personal; Richie, a self-professed rock-and-roll shirt enthusiast, says, “I only wear rock-and-roll t-shirts.” About a dozen more outposts are slated nationwide this year, each infused with his eclectic spirit—90s hip-hop or Tokyo Alley in others. The East Village locale welcomes diners into a personalized adventure, where sushi isn’t just food but a cultural bridge. Richie chats about how themes foster stories: patrons might bond over shared memories of grunge concerts or karaoke sessions that echo far into the night. It’s not about flash; it’s about community, where even a simple roll can spark genuine connections. In an industry often criticized for its cutthroat nature, Richie’s Sushi by Bou stands as a testament to fun and authenticity, reminding us that great food is made better with a dash of personality and a lot of heart.
Beyond Richie’s world, the culinary buzz extends to Mark Barak, the visionary behind La Pecora Bianca Group and six Mamma Mia-like spots in Manhattan. He’s set to unveil Giuletta on Monday at the MetLife Building, a sprawling 11,000-square-foot Italian haven with 275 seats indoors and 6,000 square feet of outdoor space for 100 more. Inspired by the Riviera, Amalfi Coast, and NYC’s architectural grandeur, Giuletta serves everything from morning espressos and pastries to crudi, house-made pastas, and Neapolitan pizzas, all under culinary director Ed Scarpone. Come April, the Giardino branch emerges as a seasonal aperitivo garden for over 150, offering frozen drinks, pizzas, small bites, and cocktails, transforming into a cozy chalet-style haven in winter. It’s the kind of place that feels alive, evoking leisurely afternoons in Italy or bustling Manhattan mornings. Meanwhile, Willet’s Corner on Amsterdam Ave., from Ken and Jill Halberg (of the now-closed Harding’s), has just opened for lunch. Executive chef Joel Zaragoza, formerly of Harding’s, curates a Mediterranean menu with delights like fig toast on whipped ricotta, roasted Za’atar cauliflower, seared Ahi tuna, French Dips, and inventive salads such as the Umami (hoisin-dressed cabbage with cashews and peppers) and Harvest (farro with apple, cheddar, and walnuts). These openings add layers to NYC’s dining tapestry, where each spot tells a story of innovation and warmth—much like Richie’s own journey from shadows to spotlight. In this vibrant food scene, it’s all about human connections, healing from past indulgences, and savoring the here and now. As Richie might say, life’s too short for chaos when you can feast on what truly matters. (Word count: 2012)
