Sometimes a publicist will send a blurb instead of a full blown press release. To wit, here's some quality blurbage on restaurants opening this September: Lucy of Gramercy, Allen & Delancey, Bobo, Fiamma Osteria, BŪN [boon], Cantina, Graffiti, T-Bar & Steak Lounge. Enjoy the full scoop after the jump.
Lucy of Gramercy, 35 East 18th Street, NYC
Carmen Gonzalez, one of the nation’s top female chefs, has partnered with fellow Puerto Rican powerhouse, restaurateur Phil Suarez (Jean Georges, Spice Market, Perry St) to bring the soulful flavors of Puerto Rico to New York. Later this fall, Lucy Latin Kitchen will close for only a few days to conduct minor renovations in anticipation of its reopening this September as Lucy of Gramercy. At her former eponymous restaurant Carmen’s in Miami, Gonzalez received national renown for her signature post-new-American cuisine and her skillful translation of Puerto Rican foods into a fine dining context. As Executive Chef of Lucy of Gramercy, Gonzalez will create an entirely new menu of contemporary dishes with Puerto Rican influences as well as new cocktails and wine selections to complement her vibrant new cuisine. Suarez and Gonzalez will collaborate on the design and style of the restaurant, which is named in honor of Suarez’s wife, Lucy.
Allen & Delancey, 115 Allen Street, NYC
The much anticipated opening of this Lower East Side restaurant from owner Richard H. Friedberg is firmly on the map with Chef Neil Ferguson at the helm. The original Chef de Cuisine at Gordon Ramsay at The London NYC, Ferguson brings years of experience cooking in celebrated three-star Michelin restaurants such as L'Arpege in Paris and L’Esperance in Burgundy. His modern American menu is casual yet sophisticated and belies the complex construction of flavors and textures that are telling of his extensive Michelin training. Juxtaposing nostalgia with modernity, the interior is appointed with exposed natural and painted brick, dark walnut paneling accented with beveled mirrors, and a collection of art work that speaks of the Lower East Side through the years, drawing the parallel to the neighborhood’s 19th- century immigrant history to its present position as the epicenter of chic. The 12-seat bar is comfortable for cocktails and dining, and the 8-seat lounge banquette is neatly tucked behind a large glass window that hints at the activity outside on Allen Street. The 70-seat dining room boasts a 12-seat maple communal table and smooth moss-green leather banquettes, making Allen & Delancey a thoughtfully designed, comfortable neighborhood gathering place as well as a top dining destination for Neil Ferguson’s modern American cooking.
Bobo, 181 West 10th Street (at 7th Avenue), NYC
This fall, entrepreneur Carlos Suarez will open a 100-seat modern European restaurant, called Bobo, in the former John Clancy Space at the corner of West 10th and 7th Avenue. Bobo, which stands for bourgeois bohemian, is a nod to the history and current spirit of Greenwich Village. Nicolas Cantrel has been appointed Executive Chef. French born and trained, Cantrel worked for over a decade under the watch of Alain Ducasse at such celebrated restaurants as Aux Lyonnais and Le Louis XV. Most recently Cantrel served as Executive Sous chef at Country restaurant and banquet chef at Daniel prior to that. The menu will highlight the best market ingredients in the tradition of a European dinner party. Bobo's unique bi-level design is divided into a series of intimate smaller rooms, each with a distinct look and appeal decorated with antiques found in the Hudson Valley; from an organ to vintage goblets to chandeliers. Downstairs is the main bar, and wine bar pantry, while upstairs is the main dining room, snug bar and garden. The space has an eclectic and eccentric vibe balanced by touches of modern pattern and color.
Fiamma Osteria, 206 Spring Street at 6th Avenue, NYC
Reopening in late September, Fiamma Osteria in SoHo will introduce award-winning chef Fabio Trabocchi as Chef-Partner of the famed restaurant. Formerly chef de cuisine of Maestro restaurant at The Ritz-Carlton Tyson’s Corner outside of WashingtonD.C., Trabocchi has earned countless review stars, awards and praise from such culinary arbiters as Food & Wine, Gourmet, Zagat and the James Beard Foundation, who named him Best Chef Mid-Atlantic in 2006. Joined by fellow Maestro team members, chef de cuisine Nicholas Stefanelli and pastry chef Tom Wellings, Trabocchi will showcase his fiery passion in the form of a menu rooted in his homeland's regional traditions, illustrating how a familiar cuisine can evolve into a new experience for the modern palate. Trabocchi's cuisine will be complemented by a new beverage program spearheaded by sommelier Ania Zawieja (formerly of L’Atelier de Joel Robuchon at Four Seasons Hotel New York) and Eben Klemm, B.R. Guest master mixologist, as well as a refreshed design from original interior designer Jeffrey Beers, who draws inspiration from Milan, Italy's epicenter of style, and the eclectic worlds of art and fashion.
BŪN [boon], 143 Grand Street (at Lafayette), NYC
Michael Bao Huynh, James Beard Tastemaker and NY Magazine's Best Chef 2003, and his wife Thao Nguyen sever ties with their New York restaurants Bao Noodles and Bao 111. Michael Bao is keeping busy with three new projects, in addition to his joint venture with Drew Nierporent, Mai House; Hidden in Santa Monica, BŪN in New York City; and Bao323 in West Hollywood.
With former Duran Duran member Warren Cuccurullo, Michael Bao with his wife Thao Nguyen, who is expert at noodle preparation, are about to open their new Vietnamese rice-noodle and small-plate concept in SoHo on Grand Street - BŪN [boon]. According to Michael, BŪN will offer a 60 ft. dining bar/kitchenside seating plus 12 tables, all in all seating about 45 people. Offerings will include ingredient driven "3 star" signature dishes and a wide variety of home made noodles nowhere to be found in New York. All dishes will be under $12. The restaurant will be open from 7a.m.to 2 a.m. and will offer breakfast followed by an all day menu; wine and beers will be available. Expect dishes like nem of duck and foie gras ("nem" means little grilled meat ball served with herbs, and lettuce wrap, a street food). Most of the items on the menu, one won't find any where else in the country and even in Vietnam.
Cantina, 29 Ave B (bet 2nd and 3rd street), NYC
Jason Swami's (Movida) new hip East Village restaurant/bar speaks with a decidedly Latin accent; as does consulting chef's Jason Neroni's (Porchetta, 71 Clinton Fresh Foods) menu of -pan-latin home cooking on small plates, complemented by a large variety of Latin beers and sodas; and wine list categorized by crush. As is the design, inspire by old Cuba (1930-1950) and actuated by yet another Jason, Jason Volenec, whose past and current projects include: with Serge Becker, Joe's Pub, La Esquina and 205 Club; and Allen and Delancey. The design intent is simply to create "history-backwards" from Ave. B to old Havana, by implementing design styles ranging from (current to past) "ghetto hodge-podge", "maintenance", "sentimental" and "colonial"...ultimately arriving at a "place to eat, drink and socialize" that is gently haunted by the many incarnations of its' past. Call it a decidedly "chic state of decay", if not decadence. Cantina plans offer an all day menu 7 days from 12pm till 6am and sports 45 seats in 2 rooms, a big family table, open kitchen, french doors, book cases, a wide selection of Latin beers & sodas, novel sangrias, champagne cocktails and wines. Cantina just ooooozes 'downtown.' It doesn't hurt that the staff is outfitted in hipster pants from Fresh Ink and custom tees.
GRAFFITI, 224 East 10th Street, NYC
He's a mad genius, the hardest working man in food biz, articulate and also truly a nice guy. And he's been dying to have a place he can call his own. Star Pastry Chef Jehangir Mehta (Aix, Jean Georges, Vong, Union Pacific) turns savory chef at his first own wine bar and mini-bistro with a retail component and, of course, desserts!. This is global bistro comfort food injected with street cred and a touch of genius. This hip, chic downtown newcomer serves breakfast, lunch, dinner; sweets, pastries, coffees and teas; wedding cakes & favors; children's parties and cooking lessons. Spotting a waiter won't be very hard in spite of the fact that Graffiti will not have a staff uniform: all will be required to don the Hindu "third eye" – a dot between the brows. You won't spot a menu either...read between the lines (of graffiti): it's on the blackboard.
T-Bar Steak & Lounge
T Bar Steak & Lounge is Tony Fortuna's new spin on the classic steak house. Believe it or not, there's nary a steakhouse on the Upper East Side and certainly none as stylish as T-Bar & Lounge. Chef Ben Zwicker's menu consists of raw bar that includes tartares; steak bar that includes prime cuts and as well as tuna and salmon steaks; appetizers are divided in classic and market driven; sauces are global and diverse; entrees, too, present a roster of classics and new world items; and a long, long list of sides complements every dish on the menu. T-Bar & Lounge speaks to many tastes, from cocktail & wine lovers, to grazers and full on steak aficionados.
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