Kitchen Dish

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ROBUCHON IN SPRING Famed French chef Joel Robuchon will open a restaurant in the Four Seasons Hotel this spring at the location of the current 5757 restaurant (57 E. 57th St., between Madison and Park avenues). The chef’s casual Atelier de Joel Robuchon already has locations in Paris and Tokyo, and it draws inspiration from the conviviality of tapas and sushi bars. The New York version will serve breakfast, lunch, and dinner, and also will include a cocktail lounge. Mr. Robuchon’s first operations in America will open in Las Vegas in October.


BUBBLY ON THE HOUSE In celebration of its second birthday, the Biltmore Room (290 Eighth Ave., between 24th and 25th streets, 212-807-0111) is serving a free glass of Veuve Clicquot champagne to each dinner guest until September 18.Then, starting on the 18th and continuing every Sunday until Thanksgiving, the restaurant’s new general manager and wine director, Richard Luftig, will offer all bottles of wine at half price.


Mr. Luftig previously was wine director at Washington Park and Felidia.


In addition, for the rest of the month, chef Gary Robins is offering an Indian-summer lobster menu for $90 that includes lobster sashimi, sweet corn Agnolotti, and five spiced butter-poached lobster with a foie gras and black plum dipping sauce, plus dessert.


The Biltmore Room also has launched a $65 vegetable menu that will be updated in October to reflect the fall harvest. Also in October, the lobster menu will be replaced by one featuring game.


SAME NAME Black Pearl Bar & Restaurant (833 Union St., between Sixth and Seventh avenues, Brooklyn, 718-857-2004) will open in Park Slope next week. Con trary to Internet rumors, this Black Pearl is not related to the one in the East Village lauded for its lobster rolls (14 Ave.A, between 1st and 2nd streets,212-358-7583).The Park Slope restaurant is owned by cousins Robert and Michael Chobor, and this is their first New York restaurant. The food will include 12 salads and variations on Italian and French dishes as developed by their chef, Federico Duarte, a veteran of Serafina. The kitchen will be open until 2 a.m. The Chobors expect the average check in this 60-seat restaurant to be about $30 to $40 per person. Cocktails (about $8) will include Asian-accented signature drinks, such as the Green Dragon, made of Grey Goose vodka, sour apple pucker, and a layer of Blue Curacao.


INCOMING CHEF Jean-Pierre Bagnato is the new chef de cuisine at Mark’s restaurant in the Mark Hotel (25 E. 77th St. at Madison Avenue, 212-744-4300), replacing Andrew Chase. Mr. Bagnato hails most recently from Hong Kong, where he was chef of Margaux at the Kowloon Shangri-la Hotel.


SWEET HONEY Teller Hatzigeorgiou, a partner in Slate, Barminnow, and Soma, soon will be opening Parea (30 E. 20th St., between Broadway and Park Avenue, 212-777-8448), which will serve Greek food created by chef Costas Tsingas, who was in Athens for the 2004 Olympics, in charge of the Greek menu at the Olympic Village. A special feature of the restaurant will be a 35-seat dessert bar and coffee house downstairs. The “meli” (honey) room will specialize in Greek preserved fruits and honeys. Mr. Hatzigeorgiou’s partners in this venture are George Pantelidis and Peter Pappas.



Mr. Thorn is food editor of Nation’s Restaurant News. He can be reached at bthorn@nrn.com.


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