This is part of our Business Entertaining 2008 special report.
Kicking off the year with Bar Boulud and Adour, 2008 already looks like a good one for foodies and those scouting for the latest restaurant on the block. Here's our short list of the most anticipated.
Chef Anita Lo, best known for her elegant seasonal American fare at Annisa, will open Bar Q this spring. The funky, modestly priced Asian-American barbecue restaurant will feature a raw bar serving shellfish and creative sushi, as well as sweet and sticky barbecued and grilled “comfort food.” She’ll keep the bar stocked with lots of sake, beer, wine, and Asian-inspired cocktails to match the cuisine.The casually elegant West Village spot 10 Downing brings together former Quilty’s toque Katy Sparks (consulting chef) with 71 Clinton wunderkind Jason Neroni (executive chef). This dynamic duo aims to create a seasonal menu of American cuisine with Mediterranean influences. As for decor, expect stained-wood banquettes and sweetheart chairs, and a marble food bar perfect for peering into the open kitchen.
From Steve Hanson comes the latest local smoke joint, Wildwood Bar BQ. Designed by David Rockwell, this clean and polished restaurant (no vintage wood or hokey license plates) will feature a menu by pit master “Big Lou” Elrose (formerly of Hill Country), with regional barbecue recipes and wood-smoked ribs, briskets, poultry, and fish. At the 100-foot-long bar, you can assault your liver with beer, cocktails, and a BBQ-friendly wine list.
These days, Daniel Boulud seems like the Francis Ford Coppola of the restaurant business. After long-running Godfather-like hits Daniel and Café Boulud, he’s back in action this year with the opening of Bar Boulud, a wine bar and bistro featuring housemade charcuterie, and in October he’ll open an as-yet-unnamed Bowery restaurant featuring creative burgers and gelato, with a dozen beers on tap.
You may have thought Jeffrey Chodorow was done with steak after opening Kobe Club—but you’d be wrong. He’ll open two more temples of beef this year. The first is Maxim Prime, which will replace Ono in the Gansevoort Hotel in late March. And Center Cut will open in the Empire Hotel this summer, in the former West 63rd Street Steakhouse space.
From the man who turned a spotted pig from a farm animal into a hipster hotspot (that would be Ken Friedman) comes John Dory, a fish house and restaurant in the style of London’s J Sheekey. Chef-partner April Bloomfield will help turn out two menus: one for the pub, with a raw bar, fish cakes, cockles, and mussels, and another for the dining room, offering whole fish to be filleted tableside. Groups of 12 to 14 can reserve the elevated private room, hidden from the main dining room by a huge fish tank.
Kicking off the year with Bar Boulud and Adour, 2008 already looks like a good one for foodies and those scouting for the latest restaurant on the block. Here's our short list of the most anticipated.
Chef Anita Lo, best known for her elegant seasonal American fare at Annisa, will open Bar Q this spring. The funky, modestly priced Asian-American barbecue restaurant will feature a raw bar serving shellfish and creative sushi, as well as sweet and sticky barbecued and grilled “comfort food.” She’ll keep the bar stocked with lots of sake, beer, wine, and Asian-inspired cocktails to match the cuisine.The casually elegant West Village spot 10 Downing brings together former Quilty’s toque Katy Sparks (consulting chef) with 71 Clinton wunderkind Jason Neroni (executive chef). This dynamic duo aims to create a seasonal menu of American cuisine with Mediterranean influences. As for decor, expect stained-wood banquettes and sweetheart chairs, and a marble food bar perfect for peering into the open kitchen.
From Steve Hanson comes the latest local smoke joint, Wildwood Bar BQ. Designed by David Rockwell, this clean and polished restaurant (no vintage wood or hokey license plates) will feature a menu by pit master “Big Lou” Elrose (formerly of Hill Country), with regional barbecue recipes and wood-smoked ribs, briskets, poultry, and fish. At the 100-foot-long bar, you can assault your liver with beer, cocktails, and a BBQ-friendly wine list.
These days, Daniel Boulud seems like the Francis Ford Coppola of the restaurant business. After long-running Godfather-like hits Daniel and Café Boulud, he’s back in action this year with the opening of Bar Boulud, a wine bar and bistro featuring housemade charcuterie, and in October he’ll open an as-yet-unnamed Bowery restaurant featuring creative burgers and gelato, with a dozen beers on tap.
You may have thought Jeffrey Chodorow was done with steak after opening Kobe Club—but you’d be wrong. He’ll open two more temples of beef this year. The first is Maxim Prime, which will replace Ono in the Gansevoort Hotel in late March. And Center Cut will open in the Empire Hotel this summer, in the former West 63rd Street Steakhouse space.
From the man who turned a spotted pig from a farm animal into a hipster hotspot (that would be Ken Friedman) comes John Dory, a fish house and restaurant in the style of London’s J Sheekey. Chef-partner April Bloomfield will help turn out two menus: one for the pub, with a raw bar, fish cakes, cockles, and mussels, and another for the dining room, offering whole fish to be filleted tableside. Groups of 12 to 14 can reserve the elevated private room, hidden from the main dining room by a huge fish tank.
Chef Anita Lo
Photo: Courtesy of Anita Lo
Anita Lo will open a new restaurant this spring.
Photo: Courtesy of Anita Lo
A rendering of 10 Downing
Rendering: Courtesy of 10 Downing
