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Marseille
Hell's Kitchen seems the perfect
neighborhood for a restaurant like Marseille,
dedicated to the bold flavors of that gritty industrial
port. Designer Nancy Mah, who fabricated Asian-fantasy
interiors at Lotus and Sushi Samba, goes for a Casablanca-era
French-Moroccan feel with a tile floor, a zinc bar,
and wine storage built into a former bank vault; while
chef Alex Ure�a (pictured), late of Blue Hill, traverses the Mediterranean
for tapas like stuffed zucchini blossoms and mussel
bruschetta, appetizers like rock-shrimp falafel, and
the inevitable bouillabaisse. He's still trailing a
wisp of foam from his stint at El Bulli, the inspiration,
no doubt, for the celery lather adorning his crunchy
peanut-butter tart.
630 Ninth
Avenue, at 44th Street
212-333-3410
· Cuisine: French/ Mediterranean
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Fauchon
Fauchon, purveyor of such common Parisian grocery-list staples as cognac
marrons glac�s, preserved duck � l'orange, and Sichuan-peppercorn foie gras,
has opened its second New York branch, in the old Sant Ambroeus space. The
fabled French food hall is keeping its predecessor's fabled gelati, panini,
and coffee bar and adding its own line of Fauchon products and pastries.
Heading the confectionery department is former Le Bernardin pastry chef
Florian Bellanger (pictured), who seems to be on an enduring sugar high.
1000 Madison Avenue, near 77th Street
212-570-2211
· Cuisine: French Café
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Looking
Ahead... |
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Late December
Blue
Fin,
Set-up: Situated in the highly-anticipated
W Times Square Hotel, this 400-seater will have
a floating staircase connecting its two levels and a
view of the Great White Way.
Cuisine: Seafood
Chef: Paul Sale (Icon at W Court Hotel)
Owner: Stephen "BR Guest" Hanson (Isabella's,
Atlantic Grill)
January, 2002
Suba,
109 Ludlow St., 212-982-5714
Set-up: Subterreanean, multi-level grotto with
moat, underwater lamps, and floor-to-ceiling glass-paneled
doors. Designed by Andre Kikoski.
Cuisine:Pan-Latin
Chef: Stephane Bucholzer (L'Actuel)
Owners: Yann De Rochefort and Phillip Morgan
Fiamma,
206 Spring St., 212-653-0100
Set-up:
Tri-level space in SoHo with exterior glass elevator
and 130 seats
Cuisine: Italian
Chef: Michael White
(formerly at the four-star Spiaggia in Chicago and chef
di cucina at Ristorante San Domenico in Imola, Italy)
Owner: Stephen "BR
Guest" Hanson (Blue Water Grill, Park Avalon, Ruby
Foo's)
April, 2002
Blue
Smoke, 116 East 27th
St.
Set-up: Jazz joint with a built-in barbecue pit
at former 27 Standard space.
Cuisine: Barbecue
Chef: Pitmaster Kenny Callaghan (Sous Chef, Union
Square Cafe)
Owners: Danny Meyer (Gramercy
Tavern, Union
Square Cafe, Eleven
Madison Park)
--
TISA COEN
Hear about a restaurant opening? Post an announcement
- even a rumor - in the
Food Forum.
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Openings Archive
Week
of November 26
Tuk Tuk
Week of
November 19
Caf� Sabarsky, Market 17, Thias, Better Burger, Nipotino
Week of
November 12
Deborah � Life Love Food, Pigalle, Jean-Luc, @SQC
Week of
November 5
Across the Street, Mezz@Town
and
more ...
Photos: Patrik Rytikangas.
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