Where are you going to eat in New York?
People have been waiting for this moment all spring: the opening of new restaurants on the New York scene. The trend is very French, taking inspiration from both haute cuisine and regional specialities. The chefs in greatest vogue are taking advantage of the good weather to suggest new concepts in establishments just waiting to be discovered. It makes your mouth water. Here are some new addresses that gourmets will definitely be adding to their dining schedules!
Partners Tony Ingrao and Stephen Sills designed an ultrachic French brasserie where linen and leather take on a contemporary look. The restaurant in the Baccarat Hotel in Midtown will have two chefs to serve you better: chef Shea Gallante (one Michelin star) and chef Charles Masson from La Grenouille, one of the best-loved restaurants in Manhattan. At Chevalier, the chef’s table has 20 places, exclusively reserved for those who put themselves completely into the chefs’ hands. The restaurant has undertaken to transform French cuisine in New York. No doubt about it! Reservations necessary.
20 W. 53rd St.
A hotel on Central Park has its Jams, its ultrachic restaurant. Here we may taste, for the first time on the East Coast, the cuisine of Jonathan Waxman. Inspired by the success of the culinary delights he concocted in California, Waxman is introducing his local organic cuisine to New York. Jams’ menu marries fresh tastes from California and the Italian Riviera with French savoir-faire. Waxman was trained by the formidable Alice Waters, and her strict regimen shows.
Untitled on the High Line
On May 1, Danny Meyer is opening THE restaurant of the new Whitney Museum in the Meatpacking District. Renzo Piano’s lovely architecture lends distinction to this culinary shrine. Head chef Michael Anthony and chef Suzanne Cupps, whose talents are well known to gourmets, collaborated to create a menu stuffed with exquisite flavours and worthy of this new showplace of art. The Studio Café, reserved for museum visitors, offers an incomparable view over the city. The terrace overlooks the lovely green High Line Park promenade, the Hudson River and the city beyond.
99 Gansevoort St.
The team from Pearl & Ash, the essential wine bar and trendy restaurant on the Lower East Side, is preparing a new site that promises to be the talk of the town. Patrick Cappiello, Alessandro Zampedri and Branden McRill are taking over the neighbouring R Bar Space to create Rebelle. Chef Daniel Eddy will be contributing his talent and first class Parisian experience. In Paris, you often have to wait a few months instead of a few days for a table at Spring, so you’d better make your reservations for Rebelle right away!
Its name is still a big secret, but chef Gabriel Kreuther’s new restaurant is on its way and they tell us it will be ready this spring. It’s one of the culinary experiences that we’re waiting for impatiently. The Modern, the restaurant in the Museum of Modern Art that he directed for 10 years, is one of the most sophisticated contemporary kitchens in New York. The new establishment’s menu draws its inspiration from the region of Alsace. It promises fine results in a high design setting by Glen Coben located in the Grace Building across from Bryant Park.
1114 Avenue of the Americas
Text: Barbara Stehle