A Tented NoLIta Eatery

Pastry chef François Payard and his longtime chef, Philippe Bertineau, opened InTent in NoLIta earlier this month. The name refers to the permanent tentlike structure they built to enclose the former garden (allowing it to be used year-round) and expand the capacity of the small restaurant. The interior of the 60-seat venue features a warm, Mediterranean-inspired palette of dark wood, sienna- and cream-colored fabrics, and a cascading water wall with river stones. An open pastry island is at center stage in the main dining room, where diners can watch desserts like red wine-poached Medjool dates with feta cheesecake and white pepper ice cream being prepared. On the menu for dinner are regional Mediterranean specialties and wines from a list selected by consulting sommelier Jean-Luc Le Dû. —Caryl Chinn
Posted 07.25.06
Photo: JJ Ignotz for BiZBash