A dedicated space for private dining, Sopra opened in May from the team behind Amali restaurant. Located above Amali with a private entrance, the venue philosophy is informed by the Mediterranean dining tradition of communal dining and socializing. The design from Mapos includes marble-topped bars, custom furniture made from reclaimed wood, and photographs of the staff's families. The venue consists of two rooms separated by a sliding barn door. The chef's kitchen and loft space features an open kitchen where the chef prepares a seated dinner for 20 guests at one communal table or 30 at separate tables. The loft holds 50 for receptions. The Fireplace Room seats 30 or holds 35 for receptions. Used together, the two spaces hold 60 for dinner or 90 for receptions. The menu changes seasonally and is sourced from local green markets and nearby farms.
Blenheim, a new farm-to-table American restaurant, debuted in May in the West Village. Produce and livestock from restauranteurs Morten Sohlberg and Min Ye of Smörgås Chef Restaurant Group's 150-acre farm in the Catskill Mountains make up the menu and are served with biodynamic wineries and cocktails made with ingredients from the farm. The 45-seat eatery has a private event room, the Tool Shed, that offers a semi-enclosed space with seating for 10. A seasonal patio seats 26.
The 45-seat East Village restaurant Tuome opened in August from Eleven Madison Park alum Thomas Chen. The menu mixes contemporary American and Asian flavors in dishes such as octopus with house-made XO sauce. The rustic decor makes use of reclaimed materials such as a wall of circa-1920 wool spools from a Pennsylvania knitting factor, a bar with stools from a college science lab, and 1890s light fixtures from a Philadelphia milk factory.
