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The Pros
Betony
- GM and Bar Manager Eamon Rockey
- Wine Director Luke Wohlers
Charlie Bird
- Chef Ryan Hardy
- Sommelier Robert Bohr
Estela
- Chef Ignacio Mattos
- Sommelier Thomas Carter
- Bartender Michael Klein
Pearl & Ash
The Musket Room
- Chef Matt Lambert
- Pastry Chef Rob Rohl
- Sommelier Erin Scala
Wallflower
- Chef Jared Stafford-Hill
- Bartender Xavier Herit
2013 was a good year for new restaurants opening in Manhattan and stealing the spotlight back from Brooklyn. Many of the restaurants that have opened in the last year feature small plate sharable dishes, notable wine lists and strong cocktail programs. Another running theme is the power teams behind these new spots with pedigreed chefs, bartenders and sommeliers whose previous experience has been in fine dining restaurants.
Here are six places that industry insiders are excited about checking out in Manhattan.
Six New Manhattan Restaurants with Power Teams
December 17, 2013
Photograph courtesy of The Musket Room
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2013 was a good year for new restaurants opening in Manhattan and stealing the spotlight back from Brooklyn. “I think Brooklyn has been an incubator over the last five years, even longer,” says wine director Thomas Carter, who is a co-owner of Estela in Nolita, “but I do feel like you’re starting to have more interesting places opening in Manhattan now.”
Many of the restaurants that have opened in the last year feature small plate sharable dishes, notable wine lists and strong cocktail programs. Another running theme is the power teams behind these new spots with pedigreed chefs, bartenders and sommeliers whose previous experience has been in fine dining restaurants.
“It is extremely competitive in New York,” says Estela chef Ignacio Mattos, “and the only way that I found to be toe-to-toe with all these people is to keep the standards high. Lately, it has been a rebirth of new places and younger people that have a strong grasp in fine dining and have decided to do more accessible, catchall kinds of places. It’s a good time for restaurants.”
“I love New York and I feel like it’s the capital of the world,” says New Zealand native chef Matt Lambert, who is a partner in Nolita’s The Musket Room. “I used to walk past this space when it was another restaurant and just think, ‘Man, that’s the dream space.’”
Accessible is a commonality all of these restaurants aim for. “The idea is all about neighborhood,” explains bartender Xavier Herit who co-owns The Wallflower in the West Village and spent seven years as the head bartender at Restaurant Daniel. “We want to be very accessible to anyone who comes here for drinks or to have a bite to eat. It’s a place with not much pretension on the outside and a cozy and warm atmosphere inside.”
This passion, drive and comfort is drawing praise and excitement from other chefs, bartenders and sommeliers around the city as they welcome these six new Manhattan restaurants.
The food and cocktails at Betony
Photograph courtesy of Betony
Betony
The Team
Executive chef Bryce Shuman, GM and Bar Manager Eamon Rockey (Atera and Aska) and Wine Director Luke Wohlers all worked together at Eleven Madison Park.
The Location
Midtown West
The Vibe
Chef Bryce Shuman describes the restaurant as “warm and welcoming. We play soul music in the dining room as a counterpoint to the soaring ceilings, carved wood, and lush banquettes.”
The Food
Chef Bryce Shuman says the cuisine is “focused on familiar flavors, but presented in a refined, modern way. I love the short rib because it’s just delicious. I also love the grain salad because it’s light, textural, and fresh, but also very satisfying. The tuna melt was a classic snack that my dad used to prepare for me on the weekends. Delicious, melty, and crunchy, it was always served with a fresh slice of tomato. My version is a tribute to one of his culinary triumphs.”
Industry Love
Chef Gavin Kayson of Cafe Boulud says the team here is going beyond expectations, “They deliver on food, service and overall execution.” Bartender Jim Meehan praised the drinks, “The house Irish Cream and Coffee Liqueur rocked my world!”
The Details
41 West 57th Street, New York, NY 10019
T: 212.465.2400 | www.betony-nyc.com
Dinner at Charlie Bird
Photograph courtesy of Charlie Bird
Charlie Bird
The Team
Chef Ryan Hardy worked at San Francisco’s Rubicon and Montagna at The Little Nell in Aspen, where he served as executive chef for nearly six years and garnered four James Beard Award nominations. Sommelier Robert Bohr was a partner and sommelier at Cru, he also worked at Colicchio & Sons, Babbo, Gramercy Tavern and Daniel.
The Location
West Village
The Vibe
Inspired by the creativity downtown New York where art, design, and music, come together, yet with the goal of being welcoming and comfortable.
The Food
It is all about local here. They source from area farmers’ markets and Long Island fishermen. Chef Ryan Hardy uses American ingredients combined with an Italian sensibility.
Industry Love
Thomas Carter, co-owner and Wine Director of Estela, compliments Robert Bohr’s wine list, “it’s exciting and Robert is amazing. They have a very good team here.”
The Details
5 King Street, New York, NY 10012
T: 212.235.7133 | www.charliebirdnyc.com
Estela
Photograph courtesy of Estela
Estela
The Team
Sommelier Thomas Carter was the Wine Director for Blue Hill at Stone Barns, cooked at Union Pacific and was a sommelier at Otto, Alain Ducasse New York, and Le Bernardin. Chef Ignacio Mattos worked at Il Buco, Isa, and Chez Panisse. Bartender Michael Klein hails from PDT.
The Location
Nolita
The Vibe
Second floor space overlooking Houston Street, this is the original location of the Knitting Factory. Wood plank floors, bistro tables and globe lights meant to be reminiscent of subway markers. The music list includes bands that played at the Knitting Factory.
The Food
Thomas Carter calls chef Ignacio Mattos’ food “bright, bold and focused.” Mattos recommends trying the Endive Salad with walnuts, anchovy, and ubriaco rosso; the Beef Tartare with sunchokes; and the Ricotta dumplings with pecorino and mushrooms. Carter says “the dumplings are the dish that really encapsulates this restaurant. This restaurant is hidden in plain sight and that dish is the same. Ignacio takes simple ingredients and creates something that is completely unexpected flavor-wise.” Mattos adds “but very familiar and comforting.”
Industry Love
Rouge Tomate’s sommelier Pascaline Lepeltier says, “The cocktails are spot on, the food is multi-layered farm-to-table (the beef carpaccio is a must-try), and the wine list has depth and taste at a great price.”
Betony’s Eamon Rockey adds it to his recommendation list, “Head here, where the affable Michael Klein is whipping up some mighty find cocktails that represent themselves very well alongside chef Ignacio’s inspiring cuisine.”
The Details
47 East Houston Street, New York, NY 10012
T: 212.219.7693 | estelanyc.com
Tea Smoked Salmon at Pearl & Ash
Photograph courtesy of Pearl & Ash
Pearl & Ash
The Team
Chef Richard Kuo, formerly of the Brooklyn pop-up Frej, as well as Corton and WD~50.
Partner and wine director Patrick Cappiello worked at GILT, TriBeCa Grill and Veritas.
Partner Branden McRill was the beverage director at Red Rooster Harlem and worked at Alain Ducasse’s Benoit, The Mark Restaurant by Jean-Georges and Blackbird, Avec and Alinea in Chicago. He is certified by the Court of Master Sommeliers.
The Location
The Bowery
The Vibe
Chef Richard Kuo says, “We wanted to create a content-driven restaurant that is both accessible to the public as well as people in the industry. We are hoping to deliver a very high caliber food and wine program while maintaining a technically proficient operation within a fun casual environment.”
The Food
Small plate New American cuisine. Chef Richard Kuo passes along a dish not to be missed, “I'm personally quite attached to the octopus. What I really like about this dish is its simplicity. In addition to the contrasting texture, the dish only has three components on the plate.”
Industry Love
Wine Director for The Standard East Village, Ashley Santoro, describes the wine list here as “lots of classic wines with age, mixed with quirky, small producers from Europe and very low prices.”
Sommelier Pascaline Lepeltier of Rouge Tomate calls it “The place to drink, and eat now. Patrick Cappiello, with his perfect taste for punk-rock-underground-underdog natural alternatives - has just one of the most exciting lists in the city and maybe in the USA. Chef Kuo’s food is on par with super small bites and great entrees perfectly cooked and spiced - all the fish preparations are fantastic, especially with champagne!”
The Details
220 Bowery, New York, NY 10012
T: 212.837.2370 | www.pearlandash.com
Dinner at The Musket Room
Photograph courtesy of The Musket Room
The Musket Room
The Team
Owner and chef Matt Lambert was the sous chef at the Michelin-starred Public and Saxon + Parole. Sommelier Erin Scala worked at JoJo, Abe & Arthur’s and Public.
Pastry chef Rob Rohl worked at Public, The Modern, Picholine and Saxon + Parole.
The Location
Nolita
The Vibe
Rustic meets elegant with exposed brick walls, a red timber wood bar and a view of their backyard garden where they grow herbs for the restaurant.
The Food
Chef Matt Lambert is highlighting the food from his home country, “My whole approach to cooking is based on the fact that I'm from New Zealand. I’m using things like New Zealand venison, Ōra King salmon and Lot Eight olive oil from a small producer in Martinborough.”
Industry Love
Sommelier Pascaline Lepeltier recommends the tasting menu, “Chef Lambert is using herbs they are growing in their beautiful courtyard (in the middle of Nolita). The service is perfect. The great wine list is created by awesome wine director Erin Scala, who is also super talented with tea.”
The Details
265 Elizabeth Street, New York, NY 10012
T: 212.219.0764 | www.musketroom.com
Cocktails by Xavier Herit at Wallflower
Photo Credit: Find. Eat. Drink.
Wallflower
The Team
Co-owner and bartender Xavier Herit spent seven years as head bartender at Daniel and most recently at the Experimental Cocktail Club. Chef Jared Stafford-Hill comes from Maison Premiere and Bobo. Partner and restaurateur Jason Soloway is a co-owner of Mother’s Ruin.
The Location
West Village
The Vibe
Intimate cocktail bar meets cozy restaurant. The front room is all about the bar with a handful of stools and a view of the phone booth-sized open kitchen. The back room has exposed white-washed brick walls and seats 45 diners.
The Food
Chef Jared Stafford-Hill describes his food as “traditional, seasonal and regional French food.” You’ll find oysters, ceviche, a foie gras sandwich, and entrees like Maine lobster, sea scallops, duck sausage and beef short ribs.
The Details
235 West 12th Street, New York, NY 10014
Photograph courtesy of Betony | Photo Credit: Francesco Tonelli