Projects

Current Projects

Ethyls

Ethyl’s Alcohol & Food – 2016

Funky 1970s-themed haunt with bar bites & specialty cocktails, plus go-go dancers, live music & DJs, that rattles the bones of a New York City past: ethylsalcohol.com

 
 

Past Projects

The Anthony

THE ANTHONY – 2017

This new Bleecker Street Restaurant Bar & Lounge; plans to introduce Greenwich Village’s infamous history, Bohemian past and Ethnic roots, to a whole new Generation of New Yorkers. The Anthony will also be the new “Off the Menu” home to our beloved Tavern Burger. theanthonynyc.com

 

Tribute Hospitality Group

Church Street Tavern – 2014 / 2015

Originally brought in to harness the vision for this first time restaurant group on a Modern take of an “Old New York Style” Bar & Restaurant, and The Church St Tavern was born. In 2015, New York Magazine Picked Church Street’s Tavern Burger as one of the “Most Important Burgers” in New York City and Bloomberg News included us on their “Top 5 Best Burgers” list in New York City.

Paul Gerard; Opening Consulting Chef | Max Renny; Executive Chef:

 

Bisutoro

Bisutoro – 2014

Brought on by Iron Chef Morimoto Group to Re-conceptualize his former Tribeca Canvas space & convert it into an Asian Style Bistro. Over saw design team, renovation & relaunch. Opening appeared in NY Magazine, Grub St, Thrillist and more.

 

Savoy Tavern

The Savoy Tavern – 2013

Developed Concept, menus & opening team; designed & oversaw construction that converted this former steakhouse on Long Island into a modern European/American style brasserie. www.savoytavern.com

 

Pane Panelle/Stuzzicheria

Pane Panelle/Stuzzicheria – 2010

Developed; over saw design; construction & menu of this 50 seat Michelin rated Tribeca neighborhood favorite that opened in 2010, specializing in Southern Italian sandwiches & small plates, built as a spin off of our Flatiron trattoria, Bar Stuzzichini. Selected by Eater NY Top Ten Sandwich Shops of 2011 & winner of 2011 Brooklyn Meatball Slapdown.

 

Bar Stuzzichini

Bar Stuzzichini – 2007

Developed; over saw design; construction & menu of this 4000 sq ft Flatiron District trattoria that opened in 2007, based on our travel throughout Southern Italy. And the first to introduce “Stuzzichini” (Southern Italian Small Plates) to the NYC restaurant scene, at the height of this city’s small plate craze. Awarded 2 Stars by New York Magazine’s Adam Platt 2007; Picked “Best Small Plates” New York Magazine’s Best of NY 2008 & our Pane e Panelle Sandwich was selected #2 overall in NY Magazine’s “101 Best Sandwiches” 2010.

 

Uncle Bacalas

Uncle Bacalas – 2005

Designed; built & conceptualized this Long Island Italian favorite, based on my 1999 Cookbook The Men of the Pacific Street Social Club – Cook Italian as a homage to my family’s Italian/American heritage. www.unclebacala.com

 

Sushi-A-Go-Go

Sushi-A-Go-Go – 2001

Developed and conceptualized this 1960’s style high volume Japanese Sushi Bar serving the Lincoln Center crowds and was a favorite of ABC Studio staff & stars. Seen in Interior Design Magazine.

 

Century Hotel

Century Hotel – 1997

Over Saw the restoration and relaunch of this 30 room landmark Art Deco hotel on South Beach’s famed Ocean Drive and home to celebrity hang out – Joia Ristorante.

 

Brasserie Americaine

Brasserie Americaine – 1994

Developed & over saw design; construction and menu of this casual French bistro that became a local favorite, catering to the Lincoln Center /Upper Westside neighborhoods.

 

Luckys Bar & Grill

Luckys Bar & Grill – 1993

Developed & oversaw design, construction and menu planning of this high volume“Old School” New York saloon on one of the busiest corners in the world – 57th Street & Ave of the Americas. Luckys soon became known as a neighborhood joint for both locals and tourists. Currently Rue 57 Brasserie.

 

Liberty Café

Liberty Café – 1985

Conceptualized & operated this high volume 300 seat casual fine dining restaurant with an 80 foot bar overlooking the East River on Pier 17 at NYC’s South Street Seaport and featuring of a 50 foot long open kitchen in the restaurant’s entrance with a wood burning pizza oven as it’s center piece, one of the first to be featured in NYC. Opening Chef Sam Hazen.