From Manhattan to the Middle East, the best new restaurants are truly huge
Is bigger is better when it comes to glamorous New York restaurants?
Considering the many large-scale restaurants that have recently opened in the city, some restaurateurs say yes. Forget the uninspired places that flip table after table at a brisk pace and serve mass-produced food: we’re talking about bustling places where dining is an event, reservations are a hot ticket, and design is a talking point. major.
To take Ci Siamo, Danny Meyer’s and Chef Hillary Sterling’s new Italian restaurant in Manhattan West. The two-level spot spans nearly 8,000 square feet and features an open plan kitchen, living room, main dining room with a wood-burning oven, outdoor patio, and private dining room with Empire views State Building. Just try to reserve a table, even at 5pm on a Tuesday night, and luckily, if you walk in.
New York interior design firm Goodrich is behind the aesthetic, which is both modern and warm, according to company founder Matthew Goodrich. “It’s a great setting, but we wanted it to be intimate,” he says.
To amplify the wood-fired menu, Goodrich turned to the elements formed by fire: terracotta, ceramics, metals and blown glass. The main dining room features a terracotta wall painting, for example, and ceramic columns of red tiles. In addition, the fixtures incorporate metals and blown glass. Vintage furniture from European and US markets can be found throughout the space – the magnifying glass cabinet behind the host stand which is filled with Italian vases from the 1940s and 1950s is especially worth a visit.
In anticipation of upcoming openings, Avra rockefeller debuts in the spring at Rockefeller Center and measures 17,000 square feet spread over three levels. It will be able to accommodate 340 guests, according to co-founder Nick Tsoulos, who adds that he and his partners love the energy of large rooms. “They are dynamic and look like destinations,” he says.