You like burger and Emily Loves Pizza. The little joke makes sense … after much success in Brooklyn, Emily and her husband brought this place that is my little piece of heaven to the heart of the West Village. The delicious hamburgers and stuffed pizzas are served on a tray that has different floors, one for each dish, but all together.
For almost 40 years, Sant Ambroeus has been at the top of the list of New York’s most beloved restaurants, bringing a uniquely refined Milanese cuisine to America. This year, the restaurant group has taken another step forward, opening the Sant Ambroeus Coffee Bar beneath Sotheby’s to commemorate the 275th anniversary of the Big Apple’s oldest auction house. Sotheby’s has been responsible for bringing together art collectors since 1744. Since then, the operation has become a global entity with branches in Hong Kong, France, India and auctions held in more than 10 countries.
Upon entering this modern locale located on the ground floor of the York Avenue building, it’s almost impossible to know whether one has stepped into a café, a classic Italian restaurant, or an art gallery. That is precisely the intention of Sant Ambroeus Coffee: to plunge the customer into a multicultural space with first-class cuisine.
Renowned for its restaurants that blend art and design, the Sant Ambroeus group knows how to elevate the concept of the bar/restaurant. Created by New York designer Robert McKinley, the decor harkens back to 1950s Milanese cafes, with their mahogany columns and gilded accents. On the marble floor, subtle shades of pink and brown bring a geometric design to life, echoing the creations of Italian architect Gio Ponti. In a way both natural and understated, the atmosphere connects the culinary arts with those of design, generating a harmonious relationship between these eclectic artistic expressions. In terms of coffee, the place offers espresso with high-grade coffee beans that represent the best of Italian traditions and flavors.
Beyond coffee, Sant Ambroeus’s menu has been carefully crafted such that the dishes are reminiscent of the real Italy. Known as Piatti Sfiziosi, the restaurant’s menu features highlights such as Bistecca di Cavolfiore (Cauliflower Steak) and smoked trout. For a quick lunch, bet on the panini stuffed with veal and arugula, along with homemade bread that they call “Focaccine,” a tasty reinterpretation of focaccia.
The desserts, which have just the right touch of sweetness, are a mainstay on the menu. In addition to stuffed croissants and cornettis, there’s the exclusive Sant Ambroeus chocolate mousse and the gianduia cake made with hazelnut crackers and cream, mousse, and milk chocolate frosting. After lunch, it is worth exploring the exhibits that Sotheby’s has to offer. Who knows? Perhaps you’ll leave with a classic modernist painting. Periodically, Sotheby’s exhibits impressionist and modern art paintings depicting the lives of peasants, sailors, and street artists. There are works dating from 1894. Another exemplary exhibit is Marina Picasso’s collections of ceramic paintings, which can be purchased on-site or through the website.
The Milanese restaurant Carlo e Camilla in Sigheria boasts of a dramatic décor, somewhere between a dream and reality. The contemporary menu was elaborated by the Italian Michelin-starred chef Carlo Cracco that joined the art director Tanja Solci and created the restaurant and cocktail bar in the global capital of fashion and design. The unique atmosphere of the space an old post-industrial sawmill acquired by Tanja’s grandparents in the 30s is full of contrasts. The exposed walls, high ceilings, and minimal style furnishings designed by Di Tanja Solci Studio are mixed with the incredible Richard Ginori’s porcelain and crystal chandeliers.
Luca Pedata is the Neapolitan chef responsible for the dishes that celebrate and interprets the traditional Spanish cuisine in a very unique way. Filippo Sisti innovates the cocktails, as they say, ‘the liquid cuisine’, joining ingredients and technics from the cuisine to the bar. The menu changes four times a year, with options of meat, fish and vegetarian dishes, which makes the experience even greater.
The real luxury lies in the simplicity of finely selected furniture with unique and elegant pieces. It is also in the discreet and impeccable service of an extremely well-prepared staff. A home away from home, with attention to the smallest details. This is La Réserve Paris.
A hotel that honors the class, that’s how you safely describe the La Réserve de Paris. In fact, the establishment is listed as the number 1 hotel in the world in different selections of internationally renowned publications. Occupying a distinctive building next to the Champ-Elysées, it graces its guests with views of important historic buildings such as the Grand Palais, the Eiffel Tower, and the Pantheon. In its interior, it brings the elegance of a private apartment of the nineteenth century, with ultra-personalized and discreet services. These characteristics, in fact, translate quite significantly the concept of the hotel.
Unlike some other hotels, where much of the motivation to stay in one of their suites comes from the pleasure of seeing and being seen, in La Réserve the idea involves being very well received, but without pomp, circumstance or ostentation. Here, the greatest luxury comes from the discretion with which its staff accompanies its guests, guaranteeing a service of high quality and, at the same time, keeping your privacy completely untouched. This, in fact, is the standard of excellence present in the other hotels of the network, as in the units of Geneva and Ramatuelle.
Whoever visits the place notice this motto in all moments and environments. Beautifully decorated, the library with its fireplace in the center may be the perfect choice for an afternoon tea, after a beautiful walk through the charming surroundings of the 8ème. For breakfast, it is worth changing the warmth of the suite on at least one of the days to sample the delights of French cuisine on the terrace of the hotel, illuminated by the light of the sun even in the cold days.
The intimate spot with only 24 seats offers exclusive dishes signed by the best chefs in the world, as well as winners of the Best New Chefs Award from Food & Wine. With a seasonal menu, the open kitchen provides a privileged view of the chefs’ work. On select nights it is possible to taste creations by superstars Hélène Darroze or Jowett Yu.
With clients such as singer Carla Bruni and actress Charlotte Gainsbourg, David Mallett is known to be one of the greatest hairdressers in the world. He recently opened his first salon outside of Paris in the Soho multi-brand boutique, The Webster. David promises his New York salon to be an extension of the original one, which opened in 2003 at the Ritz Paris in the heart of the French capital and was considered one of the most important beauty addresses in the City of Light. The 1,600 square-foot was fashioned by renowned French architect Charles Zana to be a very intimate and exclusive space, combining the grandeur of old-world high-standing with original architectural details of historic New York. Customers are served by the prestigious hands of hairdressers and senior colorists from Mallett’s French team, as well as David himself, who has crossed the ocean to pay special attention to his new space of beauty.
David Mallett is widely considered one of the best hairdressers in the world. To his clients, he is undoubtedly the most trusted one. At the age of 4, in suburban Australia, David Mallett had already decided to become a hairstylist. He has, in his own words, always been “quietly obsessed with hair”. It is an obsession that has been suitably recognized in the world of fashion and beauty. Over the course of his career, Mallett has been on call to many leading fashion executives, supermodels, stylists, and designers. His creative vision and technical innovation have contributed to some of the most iconic images in fashion advertising in the past two decades.
For instance, Karl Lagerfeld chose David to style Christy Turlington for Chanel; and he has also worked on flagship campaigns for Lancel, Dior, L’Oréal, Sonia Rykiel, Givenchy, Pirelli, and La Perla, to name a few. And he has built a trusted relationship with prominent photographers; including Bettina Rheims, David LaChapelle, Ellen Von Unwerth, Paolo Roversi, Peter Lindberg, Patrick de Demarchelier, and Peter Beard.
One of the favorite brands on the internet, with clients such as model Karlie Kloss and filmmaker Sofia Coppola, is the powerful beauty brand Glossier and has recently opened its first concept store. Its founder, Emily Weiss, always bet on communication that provoked proximity and identification in customers as the main strength of the brand, and this idea was extended to the physical space. The walls and decor of the store, located on Lafayette Street in New York, are millennial pink, reinforcing the promise to incorporate physically and mentally everything that makes the brand the success that it is. One of the environments, called the “Boy Brow Room”, is a tribute to his best-selling product: a natural filling gel for the eyebrows. All the details seem to have been cared for not only for customers to go there to try and acquire the famous products, but also to feed their Instagram with beautiful photos, reinforcing the value of Glossier on digital platforms.
Glossier Flagship, designed by Gachot Studios with architecture by P.R.O., will revolve around the touch and feel of the brand in real life. Created as an immersive community space where our customers can get to know us and each other, it’s both a physical and sensorial embodiment of what makes Glossier, Glossier. Customers will be able to hang out with our Offline Editors, test and shop our products, and immerse themselves in a Glossier universe which includes an experiential “Boy Brow Room.” Most importantly, they’ll be able to connect over beauty with old friends and new ones.
When visiting Lisbon, prepare yourself to spend a whole day enjoying the possibilities of Juncquoi (read: je ne sais quoi), located in the iconic Tivoli Theater building, built in 1924. Its three floors successfully bring together quality food and refined men’s fashion. In the basement, in addition to pieces of brands such as Valentino and Dolce & Gabbana selected by an Italian buyer, customers can make tailor-made pants, shirts, or suits. As you climb the stairs, you will find a deli bar surrounded by a grocery store full of gourmet products – such as Italian truffles and Spanish hams – and a wine cellar with rare labels, as well as the first balcony of the French Ladurée in Portugal. On the top floor is the restaurant with Portuguese and international cuisine led by chef António Bóia and a daring decoration signed by the Catalan architect Lázaro Rosa-Violán, responsible for the project of restoration of the space as a whole. Difficult to look away from, for example, is the full-size Velociraptor dinosaur skeleton replica already placed at JNCQUOI’s entrance.
Designed by the renowned Catalan architect Lázaro Rosa-Violán, the interiors focus on the singularity of each element — the full-scale Velociraptor sure is worth a mention — and the historical heritage of the building, examples include hundred-years-old frescos in the dining room, that make for the dramatic and stunning atmosphere. Whilst casually functional, the venue also fosters a sense of community. Whether it is breakfast as a couple, a dinner with friends, a business lunch, a five o’clock tea, a social gathering at the end of the afternoon, a birthday present, that unique wine that was missing for your dinner party or even a precise investment in the closet of the most discerning men, Jncquoi is here all day long to be part of the everyday life of the lisboetas as well as anyone visiting the city.
In a country where espresso coffee reigns, Cafezal Specialty Coffees sets out to show Italians a new way of consuming their drink in Milan by embarking on the so-called “third wave of coffee.” While the first wave refers to daily consumption and the second to the diffusion of large coffee networks around the world, the third values the quality of the beans above all, initially an Anglo-Saxon movement. Anyone who goes to Cafezal can be sure that they will consume delicious coffee-based drinks prepared in a meticulously and handmade way. And this care does not only happen in the hands of baristas. The grains are planted on farms with specific climate and geography that help ensure their quality. Then they undergo a rigorous selection to be roasted in the correct manner according to their type, ensuring a high level of taste to please even the most demanding palates. Those who love coffee now have a must-go address whenever they go to Milan.
The concept of specialty coffee starts based on coffee plantations with particular climate and geographic characteristics. The coffees harvest in those farms are meticulously processed and handled throughout the value chain up to the extraction to the cup. After the farming work, there is core attention during the roasting process of the single-origin coffees, where the roaster has the duty to know how to extract the best taste of each coffee. Another important element is the attention of the Barista during the extraction to the cup, either through espresso or filter/brewing methods. Factors as water pressure and volume, coffee gridding and water temperature are key for enabling a perfect cup.
Drinking tea in London now will be more than just a delightful cliché. The famous brand of organic teas, Teatulia, has opened its first store in the land of the queen. Offering an atmospheric mix of the tea house, cocktail bar, and reading saloon, the place promises a unique experience to visitors. The idea is to celebrate the drink as it’s done in Bangladesh, where the brand’s leaves are grown: not something homey and comforting, but a catalyst for laughter, debate, and romance. One of the highlights will be “The Living Bookshelf,” a term invented by actress Tilda Swinton, who was responsible for the first curation of the living bookcase. Each month, a notable writer, actor, musician, or filmmaker will be responsible for the literary selection that will be available to clients. During the day, six kinds of refined tea will be served, while at night, tea-based cocktails, developed by Enrico Gonzato of the Dandelyan Bar, will be available to try.
The signature tea will be the ‘Bengal Builder’s’, a rich, dark and bold blend, served with milk, nearly as caffeinated as coffee for your morning cup (all teas £3 cup / £5 pot). The rest of the tea menu will showcase the finest examples of organic single origin Green; Jasmine Green; Oolong; Ginger; and Lemongrass.
The Teatulia founders, Ahsan Akbar and K. Anis Ahmed, also run the Dhaka Lit Fest, Bangladesh’s leading literary festival, which attracts internationally renowned writers from around the world. With an ongoing program of book launches, readings and events, Teatulia will become an essential and supportive part of London’s literary universe. Tilda Swinton says of the Living Bookshelf at Teatulia “Reading and tea leaves go together like breathing in and breathing out. Go slow. Take time to brew yourself some harmony. Separate the signal from the noise.”
The intimate 16-cover venue and retail space have been designed by Russell Sage Studios, the designers behind Dishoom, Tamarind Kitchen and a host of London’s most stylish recent restaurant interiors. An art deco space with a mid-century twist, it will be a unique place to buy and drink tea and read. A curved black terrazzo topped bar will lead you through space, past display shelves to the back. Here, a literary connection will be reflected in the stylish bookshelf.
Summer 2018, and with its unexpected name and equally unlikely site, Girafe assumes a position at the heart of the Cité de l’Architecture et du Patrimoine, (Museum of French Architecture and Heritage) Place du Trocadéro in Paris.
There is a new place conquering the hearts of seafood lovers in Paris since the early European summer. It is the Girafe restaurant, very well located in the Trocadero. The privileged view on the Eiffel Tower and the splendid 1930s-inspired decoration, created by the architect Joseph Dirand, with cream benches, marble bar, original pilasters, and tropical plants, are attractive on their own for those looking for a place to savor the climate, Parisian. Joining this look to the sumptuous menu, full of fresh fish options, presented both cooked and raw, Girafe ended up becoming one of the most talked about places among the French. One of the most precious requests of the seasonal menu, orchestrated by chef Benoît Dargère, is the ceviche of lobster, sole, and turbot, subject to availability. The convenience of the service goes beyond cold nights when blankets are offered to those who sit under heat lamps on the terrace watching the main postcard of the city.
The menu at Girafe is imagined as joyful, supple, seasonal and relevant but above all we wanted it to be readable. And with a sea-based cuisine, simplicity and sophistication have no problem sharing the table with opulence and decadence. Simple starters with international flavors, like langoustine ravioli and curried broth, gamberoni rossi and fish cakes. The dishes revolve, according to the month and the haul, around seven main staples of the sea (lobster, red mullet, sole, turbot, sea bass, Atlantic Bluefin tuna, sea-bream), prepared as the mood dictates, whether irreverent, chic, classic, exotic, raw or cooked. The dishes at Girafe present a mirror to the surroundings, occupying space between traditional cooking and modern cuisine, a sole meunière or a fried whiting, whole fish depending on the season to be shared roasted, grilled or salt-crust baked. In the timeless glow of the brasserie, seafood as you like it on plates and platters in the dining room and at the bar.
In a privileged location in Mallorca, Hospes Maricel & Spa is worth a visit even for those who do not want to stay in it. The main reason for this is the stunning view of the place, its bars, and restaurants that complement the amazing environment very well. With original design from 1948, the building was originally created to be a hotel. Inaugurated two years later, it has been a destination for personalities of the time, like Montgomery Clift and Errol Flynn, besides functioning as a meeting point of the local society, who loved to take a sip at the tables around the pool.
Today, it may be considered the perfect place for a few days of rest. Nothing like sitting in an armchair on the hotel room balcony to enjoy the Mediterranean sunset reading a good book with a glass of wine on the side. Or simply spend the day sunbathing by the pool, observing the sea, and listen to the noise of the waves breaking on the walls of the hotel. The architecture of the hotel was inspired by the regional style of the palaces of Mallorca from the 16th and 17th centuries. Totally facing the sea, it has the sun as a constant guest and carries in its style the predilection for comfort rather than luxury, glorifying clean and modern environments. It is extremely sober and elegant, not wanting to shine more than the surrounding landscape, composing the scenery in a way that seems to have always been part of it.
To whet your appetite and enjoy every corner of the hotel, start with a drink in the lounge bar or pool. After that, head to Maricel Restaurant, which follows the regional atmosphere while valuing dishes and ingredients from the local cuisine. Still, on the gastronomic side, do not even think about waking up late and skipping breakfast. The brunch has already been awarded as the best breakfast in the world! Instead of buffets or static menus, the menu at Hospes constantly changes according to the ingredients available. To finish off, do not miss a hot stone massage with the ocean in the background. After all, this is a spa hotel and it would be a sin to belittle this detail.
Tips By Claur
Style & Concept: Quiet, yet seductive, a place to surrender to the delight of contemplating the landscape enjoying great food and drinks. It’s been working the way it is today since 2002. Rooms: It has 51 rooms in total, and the 22 newest ones have hot tubs and private gardens on the balcony. Design: Originally designed by Francisco Casas Llompart, one of the most exceptional architects of Mallorca in the 20th century. Pool / Gym: Swimming pool on the edge of the cliff, with waves crashing on the hillside. Restaurant / Bar: Maricel Restaurant with terrace and sea view. Amenities: Amazing breakfast, with digestive juices, milkshakes, varieties of kinds of butter and bread, plus homemade yogurt with jellies and toppings.
Just drop off at Ngurah Rai Airport so that the incense scents begin to create the atmosphere of what is expected of a season in Bali. One of the 17,508 islands of Indonesia, the province is part of the imagination of 9 out of 10 tourists, who have their paradisiacal beaches as a destination of desire for quite some time in life. And if you are fortunate enough to have this as your next destination, the choice of lodging can be decisive, for this is to be the most enchanting trip you have ever made. One of the determining factors in this sense has to do with hospitality, a term so in vogue lately that it finds its purest translation in the Aman network.
The 33 hotels of the group have in common the location, always in places with unique and stunning landscapes and impeccable service. Amankila, the Bali unit, still has the human factor as the highlight. The feeling we have is that the cordiality of the service does not come from irreproachable training, but from the heart, probably because many of the staff have been there since its inauguration in the early ’90s. In addition, it is a very welcoming people who make the act of serving an art, anticipating their desires and making them come true even before realizing you had them
A paradisiacal place like Bali and the hospitality of the collaborators would be good reasons to make the Amankila a special place, that receives, besides Asian tourists, also many Germans and Americans. However, a very important point for choosing this as your Indonesian retreat is the privacy that can be enjoyed throughout the hotel. In the presidential suite, for example, it is possible to have the feeling of seclusion without feeling reclusive while still having the infinite view of the Indian Ocean as landscape. This aspect, coupled with different massage rituals made with natural products, make the place one of the favorite destinations of many celebrities, such as Cara Delevingne.
Last but not least, let’s talk about local cuisine. Extremely unique, the local cuisine brings thousands of different flavors from the East, with a very unique preparation. It is worth sampling the sate, a kind of skewer that can be made with different marinated and grilled meats, and the Balinese rice, for example, with the friend Goreng or the steamed push. Even better if the meal is made on top of the mountain, in a reserved place but still belonging to the immense territory of the hotel, where it is possible to eat in typical huts, amid the local fauna and flora. It is a journey of peace and tranquility, with moments, turned inland, in a magnificent outdoor landscape.
The most beautiful butcher in the world. That’s the thought of anyone visiting Church Street Butcher in Brighton. And maybe it is. Space was re-designed by Ewert Leaf, a renowned Australian design and architecture agency, to provide an inviting organic retail experience on Chapel Street, the city’s main street. Even before the renovation, the store had ceased to be a space only for the sale of quality cuts of meat to include cold cuts, fresh vegetables, and jams. Thus, the new environment was designed so that the products were perfectly displayed in a harmonic design and friendly to the eyes.
The meat showcase is structured in Italian Terrazzo, sprinkled with dark green natural stone, while carefully selected products are displayed on shelves and refrigerators coupled to a curved cabinet made of American oak leaves. The hardwood floor warms the look of the environment. The extra charm is on account of the classic ceramic tiles in a brilliant white, a way of catching the customer by the look before conquering it by the unique taste.
Italian-made Terrazzo from Signorino – flecked with accents of deep green natural stone – forms the base of the main meat and poultry display and is accentuated by the custom overhead pendant (Sphera Lighting). The feature counter display makes a statement against the backdrop of Classic Ceramic wall tiles in a brilliant, glossy white.
Synonym of comfort and elegance, La Reserve Ramatuelle means less ostentation and more good taste. ‘Hors Concours’ in the appearance of the hospitality, the right destination to join treatment and rest to a breathtaking scenario.
Getting to La Reserve de Ramatuelle brings the feeling of entering a beautiful beach house, or of course, a summer residence on the Côte d’Azur. But what is important is that the impact is not that of a sumptuous hotel, which impresses with ostentatious luxury. Suffice to say that the commune of Ramatuelle can be compared to the Hamptons, the affluent Long Island territory that attracts New Yorkers to refresh themselves on their beaches in the summer. Carrying this parallel to France, one has a better dimension of the discreet elegance inherent in the place, which despite being a magnificent neighbor of Saint Tropez, keeps a quieter and more reserved environment.
Designed by the architect Jean Michel Wilmotte, La Reserve Ramatuelle was built from the revitalization of a building from the 1970s. The original facade of shells, plaster, and brick reflects the Mediterranean setting and has been completely preserved in the new layout. On the other hand, the decoration of the interior was entrusted to the designer Rémi Tessier, who brings to his work the idea that luxury should be felt and not forcedly displayed, which is exactly what you can see in La Reserve hotels, either in Ramatuelle or in the units of Geneva and Paris.
Tips By Claur
Style & Concept: Despite the proximity of St. Tropez, tranquility reigns here.
On the map: It’s worth getting to know the surroundings, like the small and charming cities of Gassin and Grimaud.
Rooms: All 28 rooms have balconies and are very sunny. In addition to these, 14 villas offer an even more private option.
Design: Its design resembles a modern ship, delicately positioned above the sea.
Pool / Gym: All villas have their own pools, some of which also have a pool house.
Restaurant / Bar: Its main restaurant, La Voile, has a Michelin star.
Amenities: Organic food from the hotel’s private garden, plus a la carte breakfast and housekeeper.
This proposal to live the luxury means nothing more than the extreme attention to detail and to both the ambiance and the quality of the guest service. It is the hospitality preached, above all, by Michel Reybier, founder of the hotel. Simple and discreet, just like the most elegant figures, monsieur Reybier developed various other businesses. All of them carry in common the excellence assured by the name of his brand. One of them, the Cos d’Estournel winery, produces wines in an artisan way, seeking each bottle to be a piece of art.
So much attention and care can make you unwilling to leave the hotel, but still worth a visit to Gassin – only a 20-minute drive will get you to a very charming place. As well as Saint Tropez, which is always worth a visit, the town has great restaurants, such as La Verdoyante and Le Pescadou, both great options for those who are already used to eating at La Voile, Reserve restaurant is run by Chef Eric Canino.
New York is always reinventing itself. Though often called “The city that never sleeps”, the metropolis could just as well be called the city that never stops building. Hudson Yards considered the largest private real-estate enterprise in the United States, has now surpassed giants like Rockefeller Center in scope and scale. Located on the west side of midtown Manhattan, the complex has opened an enormous amount of space for new businesses. One group that has stepped in to fill that coveted space is Wild Ink, an Asian restaurant located on the fifth floor of the building. Can you imagine the view? Wild Ink landed in New York courtesy of the English group Rhubarb, the same name behind the world-famous Sky Garden and Royal Albert Hall. “We are thrilled to launch our first international restaurant at Hudson Yards. Rhubarb creates memorable dining experiences in the most prominent places in the world. We couldn’t be left out of one of the most iconic places in New York that is redefining gastronomy, ” says P.B Jacobse, the group’s director.
Developed by London designer Robert Angell, the creative engineer behind The Savoy, the space has oriental influences with an industrial touch. The highlight of the design is a 10-seat marble-topped counter in front of an open kitchen that allows guests to watch chefs make the culinary magic happen. If you can’t get counter space, you can seat yourself in one of the 173 seats the restaurant offers, all offering a picturesque view of The Vessel and the Hudson River.
Led by head chef Peter Jim (who had hit restaurants at 50 Bowery and Refinery Hotel), the menu was inspired by his travel diary and is infused with far-flung flavors that incorporate Asian influences and global ingredients.
The menu is divided into seven sections and features shared starters and individual dishes. Begin your dining experience with exotic and tasty snacks, such as crispy pork with lemongrass, garlic and citrus, and wagyu pork with spiced coleslaw and chips in XO sauce. Creating Asian classics with a modern twist is this chef’s specialty. One particular Chinese classic could not be left off this menu: Dim Sum. Coming in three different versions, these small dumplings pack a flavorful punch.
You can choose between the saffron and curry lamb fillings; tofu, ginger, cilantro, and soy vinegar; or an American inspired dumpling filled with bacon, egg yolk, and homemade ketchup. Jim’s dumplings are a modernist’s vision of a traditional dish, smaller than the original but exponentially tastier.
For main courses, bet on the tartare accompanied by mustard that comes to the table on fire, literally. A connection between Italy and Japan is expertly forged by the Yuzu risotto with spice-scented mushrooms. If you just want to snack on something while getting drinks, choose the scallops or chips with aioli sauce. Speaking of drinks, Wild Ink has a cocktail menu created by renowned mixologist Johnny Swet, who earned his stripes at top restaurants like Balthazar, Jimmy, and Pastis.
The drinks evoke a mixture of Eastern and Western influences, with distinctive ingredients such as Thai whiskey, black sesame-infused gin, and more cream. Another highlight in the drinks category is the sheer variety of wines: the restaurant houses a 30-foot wall filled with over 650 labels from various continents. Such is the success of Wild Ink that the London-based group is betting on another venture next year. This next venture, also in Hudson Yards, will contain a bar, restaurant, an event space, and will feature the largest observatory in the western hemisphere.
When the restaurateur Keith Mcnally decided to open Pastis in 1999, there was no Highline, no boutique stores, and almost nothing in the way of tourist attractions for visitors in Chelsea. McNally cleverly realized that, in such a setting, there would be little competition for a great restaurant. His creation would help boost the culinary and cultural scene of the formerly anemic neighborhood, as he pioneered a landmark restaurant on ninth ave and Little Street.
Born in London, McNally moved to New York in 1975, where he worked in dozens of restaurants. In the mid-‘80s, McNally opened his first venture, The Odeon. He hasn’t stopped expanding his business since, with staggeringly successful restaurants like Nell, Balthazar, and Pastis, among others, totaling 39 restaurants in all.
Entering the new Pastis location is something akin to having déjà vu. Located only a few feet away from the original address in the hippest part of the Meatpacking District, the new restaurant has been reborn through the partnership of McNally and restaurateur Stephen Starr. The opening celebrates the return of McNally, who spent three years away from the business while dealing with health issues.
The yellowish light, the stainless steel doors, the tiled floors and antique mirrors with plates of the day written on them – all of these details reference the first Pastis (including the telephone number, which remains the same despite the former closure.) The improvements, however, make a significant difference.
The new menu features classic dishes that made the locale one of the most sought after gastronomic destinations in the city. Nonetheless, the owners saw fit to institute a few changes. The steak (the restaurant’s signature dish) now comes with a side of fries, and the Au Poivre can be ordered in three sizes, with prices ranging from $32 to $48.
As for appetizers, the French classics are a hit, such as a tuna in ravigote sauce, escargot à la bourguignonne, herring with roasted potatoes, and the famous salad niçoise, accompanied by a red wine vinaigrette. The steak sandwich makes a return to the menu with onion and gruyère cheese, in addition to other delectable plates such as the cheeseburger à l’Américaine, roast duck with olives, and the mustard skate.
The breakfast menu also features traditional French dishes such as ham, egg, and gruyere crepes and Florentine quiche. Classic American dishes are also available, such as avocado toast and eggs Benedict with Parisian ham and hollandaise sauce. Buttermilk pancakes make a triumphant return, as well as Croque monsieur and organic-egg omelets with fries. For desserts, bet on handcrafted ice creams like Coupe de Cerises made with pistachios, among other French innovations.
If your idea is to go to Pastis for just one drink, you would do well to remember that each drink has been carefully selected. You can’t go wrong with Champagne, beer, and of course, the classic Pastis house drink. The highlight, however, is the French wine list, which has a collection of red, white, rosé and sparkling varieties, all coming directly from renowned French wineries.
The wine selection was carefully crafted to transport each customer from New York to a true Parisian bistro. Guests can experience a kind of taste-bud wine tour of France without leaving New York. Pastis has 180 indoor seats and an outdoor patio with seating for 30 people. Reservations can be made through Resy.
New York has one of the largest Greek populations outside of Greece, in competition with only Boston and Chicago. Approximately 23,000 Greeks live in the Big Apple. Add this to the recent popularity of destinations like Mikonos and Santorini and the result is clear: the demand for quality Greek cuisine is only going up.
It was with this in mind that chef Dionisis Liakopoulos took over the kitchen of Lola Taverna, which does Greek food with a fun and modern twist. The New York-based Greek chef has previously been responsible for the menus of renowned restaurants such as Kuzina, NOMA, Aska and the Greek bakery Fournos Theophilos.
Located in SoHo on the charming corner of Prince Street and 6th Avenue, the interior of the restaurant was designed by restauranteur and owner Cobi Levy, known for restaurants such as Babu Ji, Black Seed Bags and Little Prince. “We are excited to bring Lola to SoHo. The restaurant is hip and vibrant with excellent food and warm service. It’s the perfect mixture of two places I love: Greece and New York” Says Levy.
The restaurant’s floor-to-ceiling windows carry SoHo’s vibrant soul into Lola, while the interior décor evokes the relaxed, laid-back atmosphere of the Hellenic peninsula. The neutral color palette could not be greeker and matches exquisitely with the floral arrangements and ceramic pots made by the American potter Helen Levi. With a modern take on Greek cuisine, Liakopoulos’s menu was inspired by the lush vegetation of the islands.
Classics like mezze (small, varied portions), moussaka and Greek salad are can’t miss attractions. Served in dishes made by Jono Pandolfi, risotto al Nero di sepia, rice feta and fried calamari with furikake seasoning are the highlights of the menu, which also includes tasty lobster noodles (prepared on the client’s table) and lobster with the essence of ouzo, a typically Greek aniseed drink.
Claur visited the restaurant, and we noticed that all the cool kids from NYC were out here. It’s the perfect option for an unhurried dinner on a lively night with good food and beautiful people. To create the drink list, the restaurant called in reinforcements from friends in the gastronomic sector. The cocktail list went to the staff of Athenian bar “The Clumsies” which this year joined the ranking of the best bars in the world. The drinks revisit Greek classics. One highlight is the Spritz of Athens, which features vermouth and a splash of Aperol. The Skinos Snapper combines vodka, ouzo, lemon juice and a Bloody-Mary mix produced by the house. The Kalamata Negroni updates the traditional drink, utilizing an exotic Campari made of black olives.
To harmonize completely with the dishes, the wine list was adeptly selected by sommelier Laura Maniec Fiorvanti, co-founder of Corkbuzz wine bar. The selections have the best of the Mediterranean, including the Peloponnese mix of Agiorgitiko and Cabernet, as well as Sardinian Skouras Megas Oenos and Panevino Rosso Picci.