American Bar followers have a brand new see-and-be-seen West Village hangout.
“After a year of it being a little bit like, yea, keep coming back! It’s fun to redirect people to try something new,” says Kyle Hotchkiss Carone, who opened American Bar shortly earlier than the pandemic. The restaurant emerged as a neighborhood scorching spot this previous yr, amassing a devoted base of buzzy regulars. Now, with town reopened, Carone is welcoming prospects to his latest restaurant in collaboration with developer Rob Goldman, Saint Theo’s, close by on Bleecker Street and West tenth.
Saint Theo’s additionally marks the launch of Carone’s personal hospitality firm, Grand Tour Hospitality, which is able to embrace American Bar, Saint Theo’s and Café Clover, which closed final yr in the course of the pandemic however is reopening this fall. The thematic hyperlink for the group is “Places that are inspired by spaces in Europe,” Carone says.
Saint Theo’s is leaning right into a Venetian vibe, impressed by Carone’s experiences within the European metropolis (the restaurant can also be named for the unique saint of Venice). “I have all these memories of spending time in Venice in the late evenings. And a huge piece of that is the cicchetti concept, which is basically Italian tapas,” he says.
The menu at Saint Theo’s, led by Grand Tour culinary director Carolina Santos-Neves (who additionally oversees the delicacies at American Bar) and government chef Ashley Rath, faucets into coastal Italian delicacies. To begin, there’s a slate of uncooked appetizers — oysters and crudo — in addition to cicchetti-style snacks like salted cod and sardines. There’s additionally a hearty salad choice, a number of pastas saved easy, and an entrée part the place the coastal and Mediterranean affect shines by in dishes like dover sole, entire branzino and cuttlefish served with polenta. An all-day café will open in a aspect area throughout the restaurant later this fall.
The eating room was designed with consolation, and clubby familiarity, in thoughts. “It feels like even though you don’t know everyone in the room, you feel like you know everyone in the room. It’s cozy, it’s comfortable,” Carone says. The room is outfitted with darkish inexperienced banquettes, patterned tile flooring and white tablecloths. The green-painted partitions are embellished with mirrors, Venice Biennale exhibition posters and nostalgic Pirelli calendars, and Murano glass sconces underscore the Venice connection. The general design goals to be stunning, however not too stunning; simple and enjoyable.
While July isn’t sometimes a first-rate month to open a restaurant in New York, Carone notes that Saint Theo’s feels notably becoming for the present second. “It’s hot, you can go inside; it’s beautiful, you can eat costal Italian food,” he says. “People seem to be around more this summer than they normally are, so I think we’re going to have a fun opening.”
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