OR­DER­ING INN!

HAUTE HO­TELS ARE CHANG­ING THE RESTAU­RANT GAME BY OPEN­ING THE HOTTEST SPOTS ACROSS THE CITY. BY TIM LATTERNER

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Haute ho­tels are chang­ing the restau­rant game by open­ing the hottest spots across the city.

The most de­li­cious and decadent trend in New York right now is the hot­ter-than-hot restau­rants that are open­ing in the city’s most an­tic­i­pated ho­tels. From newly re­stored land­marks to chic oases, ho­tels are once again a des­ti­na­tion for au courant New York­ers.

THE HO­TEL: The Beek­man THE RESTAU­RANTS: Au­gus­tine and Fowler & Wells One of the most beau­ti­ful ex­am­ples of this culi­nary trend is the lav­ishly re­stored Beek­man, which houses both Keith Mc­nally’s brasserie Au­gus­tine and Tom Colic­chio’s Fowler & Wells. Mc­nally fans have fol­lowed the restau­ra­teur from Pastis to Balt­hazar to Mo­randi, so they’ll rec­og­nize some fa­mil­iar faces on staff. Daniel Par­illa and Shane Mcbride, both Cherche Midi veter­ans, are head­ing up Au­gus­tine’s menu of rus­tic French fare, and leg­endary bar­tender Dale De­groff, a heavy in­flu­encer of the re­cent cock­tail re­vival, is help­ing as­sem­ble the drinks menu.

Tom Colic­chio’s equally buzzy Beek­man spot opened to rave re­views for the menu and Martin Brud­nizki’s in­te­rior de­sign. The renowned chef and Top Chef host has crafted a menu with some Ital­ian and French in­flec­tions (chest­nut ag­nolotti, veg­etable pot au feu), but the re­sult is un­mis­tak­ably Amer­i­can, with tra­di­tional dishes like beef Welling­ton (from the $135 tast­ing menu) get­ting an el­e­gant tweak. 5 Beek­man St., 212-375-0010; au­gusti­neny.com; 212-6581848; fowlerandwells.com

THE HO­TEL: Arlo No­mad THE RESTAU­RANT: Mas­soni

The Top Chef ef­fect can be felt else­where, too: Dale Talde, from the show’s fourth sea­son, opened Mas­soni, his first Man­hat­tan restau­rant, in the Arlo No­mad Ho­tel, just across the river from his Brook­lyn main­stay Talde. Given the chef’s ex­pe­ri­ence help­ing to open Mo­ri­moto here back in 2005, it’s no sur­prise his Ital­ian eatery touts per­fectly cooked seafood and pasta (think squid ink pap­pardelle). 11 E. 31st. St., 212-9511141; mas­soninyc.com

THE HO­TEL: Four Sea­sons Down­town THE RESTAU­RANT: Cut

From Peter Luger to Sparks, Wolf­gang’s, and Keens, New York has a high con­cen­tra­tion of prime-cut steak­houses, par­tic­u­larly in mid­town. The down­town crowd has longed for the same, and Wolf­gang Puck has obliged with the open­ing of Cut in the new Four Sea­sons Ho­tel New York Down­town. With a ta­ble­side dis­play of its very best cuts of the evening and a wide se­lec­tion of wagyu beef, the restau­rant is a per­fect fit for a city known for its dis­cern­ing car­ni­vores. 99 Church St., 646-8801995; wolf­gang­puck.com

THE HO­TEL: Park South THE RESTAU­RANT: Cov­ina

Serv­ing break­fast, brunch, lunch, and din­ner, Cov­ina is nes­tled un­der­neath the Park South Ho­tel in Kips Bay. Its luxe add-on pro­grams, in­clud­ing an epic pri­vate event space and a wine club, serve to bol­ster a cre­ative Ital­ian menu filled with items like smoked pancetta, mush­room, crème fraîche, and caramelized leek pizza; Hun­gar­ian fry bread with smoked salmon and an egg scram­ble; and an in­ven­tive take on ca­cio e pepe made with as­para­gus rather than pasta. 127 E. 27th St., 212204-0225; cov­inanyc.com

THE HO­TEL: Arlo Hud­son Square THE RESTAU­RANT: Harold’s Meat + Three

Find­ing the tastes of Nashville in New York is that much eas­ier now thanks to Harold’s Meat + Three in lower Man­hat­tan. Chef Harold Moore brings his fine-din­ing ex­pe­ri­ence to per­fectly sea­soned south­ern cui­sine. Our rec­om­men­da­tion: the grilled lamb chops with cu­cum­ber salad, grits, and mac and cheese. 2 Ren­wick St., 212-390-8484; haroldsmeatandthree.com

ALL OF A SUD­DEN, HO­TELS ARE ONCE AGAIN A DES­TI­NA­TION FOR AU COURANT NEW YORK­ERS.

Dish it out: Tom Colic­chio’s Fowler & Wells has be­come the buzz of the Beek­man, draw­ing in lo­cals and trav­el­ers with Amer­i­can nou­veau plates like this chest­nut ag­nolotti with cel­ery root and black truf­fles.

The hap­pi­est hour: Mas­soni serves up sat­is­fy­ing pas­tas like squid ink pap­pardelle (ƛƞƥƨư ƫƣơơƭ) in a hip set­ting where mu­rals are painted over brick. ƥƞɵƭ: Cov­ina ro­tates the cob­blers on its cock­tail menu; this one is made with Madeira and orgeat.

Cut­ting edge: Wolf­gang Puck’s Cut is a car­ni­vore’s dream. ƛƞƥƨư: The steak­house’s suck­ling pig and crispy belly.

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