COMMUNIQUÉ WINTER 2015
DINING DIARY COMMUNIQUÉ | WINTER 2015
DINING DIARY | OPENINGS
ANTICIPATED OPENINGS 2015 UNNAMED GEORGE MENDES PROJECT
835 Sixth Avenue February 2015 Inspired by Lisbon’s cervejarias, George Mendes’ sequel to his Michelin-starred Aldea will feature Portuguese fare in a rustic atmosphere.
JAMS
1414 Sixth Avenue Winter 2015 Barbuto’s Jonathan Waxman has more seasonal Italian fare in store, this time in a hotel setting.
BROOKLYN FARE MANHATTAN
431 West 37th Street February 2015 Chef Cesar Ramirez will shutter his original Brooklyn location for two weeks to make way for the long-awaited Manhattan opening.
BRUNO PIZZA
204 East 13th Street February 2015 The duo behind Box Kite’s ultra-tiny tasting kitchen are going big (relatively) with this East Village locally sourced artisanal pizza joint. Rumor has it they’ll be milling flour in the basement.
CHEVALIER
20 West 53rd Street February 2015 The Baccarat Hotel’s upcoming French restaurant means business with former Ciano chef Shea Gallante and maitre d’ extraordinaire Charles Masson at the helm.
THE RIBBON
20 West 72nd Street February/March 2015 Blue Ribbon’s newest sibling will occupy the former Sambuca space with a mere (ahem) 200 seats.
EL COLMADO BUTCHERY
53 Little West 12th Street Winter 2015 Seamus Mullen. Tapas. Fresh pressed juices. Need we say more?
UNNAMED GABRIEL KREUTHER PROJECT
1114 Sixth Avenue February/March 2015 Gabriel Kreuther bid adieu to The Modern a year ago and has been working on his own project ever since. This bi-level beauté is said to include a retail element in addition to Kreuther’s Midas touch.
BEAUBOURG
200 Vesey Street March 2015 The Le District complex, a Paul Lamas and Peter Poulakakos project, will house a French-inspired waterfront eatery by Jordi Valles. Hello, chef ’s counter.
SESSANTA
60 Thompson Street March 2015 Sessanta, meaning “sixty” in Italian, will replace Kittichai in the Sixty Soho hotel accompanied by an ultra-chic lobby bar.
STREETBIRD ROTISSERIE
2149 Frederick Douglass Boulevard Spring 2015 Marcus Samuelsson’s second Harlem venture has few details as of yet, but if Red Rooster is any indication, this one will make its mark on the uptown foodie scene.
SADELLE’S
463 West Broadway April 2015 Oh, Major Food. This SoHo venture will feature Melissa Welker, formerly of Roberta’s, in a full-service Jewish soul food joint.
UNTITLED
99 Gansevoort Street (inside the Whitney) May 2015 Danny Meyer’s new spot will open along with the Whitney’s reappearance, featuring Michael Anthony at the helm.
ABC HOME GROWN
38 East 19th Street Spring 2015 Jean-Georges Vongerichten’s latest NYC venture is rumored to open this spring (finally!) to the delight of vegans and vegetarians citywide.
COMMUNIQUÉ | WINTER 2015
DINING DIARY | MARC MURPHY
Marc Murphy gives us the skinny on his plans and resolutions for 2015. LA: The past few years have seen some hot openings from Benchmarc; what does this year have in store for you? MM: Well at Landmarc and Kingside, we’re really going to highlight our purveyors - fishermen, farmers, everyone we work with. It’s going to be about celebrating the people who are behind the scenes. We’ll be running a lot more specials too. Other than that, I think we’ll hold steady and keep doing what we’re doing. LA: Any new year’s resolutions?
MARC MURPHY
MM: I think with Ditch Plains we’re going to get back to its roots. It’s really a surfer bar so that’s what we want it to be about. LA: What about on the personal front?
RINGING IN THE NEW YEAR WITH CHEF MARC MURPHY
MM: I think what keeps us chefs interested in things is travel and different experiences; more interesting places. You’re not living unless you’re putting yourself out there. I have two kids and I want them to see the world. LA: We hear there’s a cookbook happening. Any details? MM: That’s coming out on April 28th. It was kind of like, “this is awesome, we’re doing a cookbook!” It’s about cooking and its impact on my life, and really making it accessible and exciting. “Season with Authority” by Chef Marc Murphy will be released on April 28, 2015 and is currently available for pre-order.
COMMUNIQUÉ | WINTER 2015
DINING DIARY | MARIO CARBONE
SANTINA
THE DISH WITH MARIO CARBONE
Mario Carbone gives us the inside scoop and (bonus) a recipe from his own collection. LA: What was your all-time favorite childhood dish? MC: My grandfather’s pizza. LA: Your favorite neighborhood? MC: Probably the lower east side; I think historically that’s always been the answer but I think it’s still the answer in that it has the most diverse collection of food and price points and ethnicities. LA: Liquor of choice? MC: Rum. Aged...and hopefully with a story to tell. LA: How about your wardrobe staple? MC: Black chinos. LA: Your pet peeve in the kitchen? MC: Many. Too many to tell. Oh my god…
LA: Worst of the worst. Let’s hear ‘em. MC: I mean there are standard chef pet peeves where there’s like...you know, no extraneous chatter in the kitchen...I think you also have to be super respectful of the space. Keeping the building and your area clean, being physically clean, coming to work as if it were an office job. Just because we’re chefs doesn’t mean we are slobs. Staying clean during the course of service is important. I am not a talker so talkers bug me out. People who just like to hear the sound of their own voice - that makes me crazy and I always let them know that. LA: What’s in your fridge right now? MC: Almost nothing as per usual. almond milk, sriracha, a Brita pitcher of water, and a couple of beers. CONTINUED...
COMMUNIQUÉ | WINTER 2015
DINING DIARY | MARIO CARBONE
LA: What do you do on your day off? MC: I really like to be still on my days off. I don’t like to over-interact with people. I’m a big cigar smoker so to have a peaceful moment with that on a night off is about as good as it gets for me. LA: Favorite travel destination? MC: There are so many places I’ve never been that I’m dying to go to, but for places that I’ve been...Italy’s obviously a big source of inspiration for me and I try to go there once a year. Sometimes I can, sometimes I can’t. I was in Bali not that long ago and it was unbelievable. LA: What about the last book you read? MC: I recently read a book called Hemingway’s Boat. It was about Hemingway’s boat, but that was really more of like a metaphor for his life. LA: Your favorite snack? MC: I eat a ton of pretzels. LA: Red or white? MC: White with a couple cubes. LA: Shaken or stirred? MC: Shaken.
LA: If you could cook for anyone, who would it be? MC: I never got to cook for my grandfather, who was my inspiration and the reason I started this. LA: If you could have dinner with anyone? MC: I would love to eat with Hemingway. LA: How many times did you watch The Godfather? MC: I’ve seen Part I probably 20 times, and I’ve seen II probably 50 times. We got a still from the movie and they were able to replicate the floor pretty easily [at Carbone]. Pacino ate on that floor last week actually. I’m an introvert so I didn’t talk to him; he seemed to recognize the floor but I think he was maybe doing that just to be kind. Hopefully he enjoyed the place and the vibe. LA: Whose pasta was better in the Mind of a Chef throwdown, yours or David Chang’s? MC: His was better. But he used my mise en place. So he used my products to make his bowl, and I think his bowl was better.
LA: Motto to live by? MC: The harder you work, the better your luck gets.
LA: So we’ll call it a tie. Next question: if you could put a price on a standing reservation at Carbone, what would it be? MC: Priceless.
LA: Which pasta best represents your personality? MC: Lasagna. It has many many layers.
Major Food Group’s latest venture, Santina, has officially opened to the public. Contact your Attaché for reservations and menu picks.
LA: Tell us your ideal night out on the town. MC: Early dinner, probably sushi. 15 East or something like that. And then post-dinner cocktails. I’m bad, I never leave the company at this point. And it’s not like a pretentious thing, it’s just easy, like I’m at the hotel right now. I’m at Dirty French, sitting in the lobby. And if it’s a nice night I’ll be sitting outside in the courtyard area. LA: What’s your favorite cocktail from that menu? MC: Grand Prix. That’s a great cocktail. LA: Our CEO, Jenene Ronick, would love to know what you put in the rigatoni that makes it so spicy. MC: Oh, that’s Calabrian chile.
IMAGE COURTESY OF CÉLINE BOSSART
COMMUNIQUÉ | WINTER 2015
DINING DIARY | MARIO CARBONE
CARBONE’S SCALLOP OREGANATA Yield: 4 portions
INGREDIENTS
12 dry-packed U10 sea scallops Grapeseed oil Maldon salt 1 lemon Fines herbes mix, finely chopped ¼ cup parsley, chopped
OREGANATA VINAIGRETTE ¾ cups extra virgin olive oil 4 large garlic cloves, minced ½ cup parsley, chopped ¼ cup dried oregano (preferably Sicilian) Kosher salt Fresh ground black pepper
SHELLING BEANS
1 carrot, chopped 1 celery stalk, chopped ½ onion, chopped 1 head of garlic, quartered 1 bouquet garni 4 cups fresh shelling beans, out of shell
FOR OREGANATA VINAIGRETTE
1. Heat the extra virgin olive oil in a small saucepan and gently toast the garlic over medium-low heat until golden brown. 2. Once the oil is heated, drop the parsley and oregano into the oil and remove the pan from the heat. The parsley should crisp up and the oregano should bloom in the oil to make the oreganata vinaigrette. 3. Once the oreganata vinaigrette has cooled, season to taste with kosher salt and fresh ground black pepper.
FOR SHELLING BEANS
1. In a heavy pot, cover all ingredients with 2” water and bring to a simmer. Put on a cover halfway and cook beans until tender (cooking time varies on age and size of beans). Cool beans and season to taste.
TO SERVE
1. Heat grapeseed oil in copper sauté pan over high heat. Season the sea scallops with salt and sear on both sides until golden brown but still translucent in the middle. 2. In a sauté pan, reheat the shelling beans with ¼ cup oreganata vinaigrette. Once the beans are heated through, squeeze ½ of a fresh lemon and half of the chopped parsley. 2. Spoon the cooked shelling beans onto your serving platter and top with chopped herbs. Place your pan-seared sea scallops on top of the beans and give the scallops a squeeze of fresh lemon juice. Drizzle the remaining oreganata vinaigrette over the scallops and beans to serve.
COMMUNIQUÉ | WINTER 2015
BE MINE
C U P I D ’ S GO T NO THI N G ON OU R 2 0 1 5 V A LEN T I N E ’ S D AY P I C K S . G ET I N S PI RE D B Y T HE OF F I C I A L #ATTAC H É AP P R O V ED LI S T , C U RA T E D B Y OU R V ERY O WN A T T A C HÉ S .
COMMUNIQUÉ | WINTER 2015
ATTACHÉ APPROVED | VALENTINE’S DAY
FOR HIM MIN NEW YORK BESPOKE SCENT
THE PENINSULA
LINCOLN CENTER KITCHEN
BADGER & WELSH BESPOKE
HERMÈS COMÈTE POCKET SQUARE
MANHATTAN BY SAIL’S CLIPPER CITY TALL SHIP CRAFT BEER SAIL
MiN New York’s sensory experts work their magic to create An all-inclusive Valentine’s Day weekend experience ina unique scent with personal preferences in mind for an cluding luxury car transfers and dinner for two at Clement olfactive experience unlike any other. featuring a five-course aphrodisiac-inspired tasting menu.
Lincoln Center Kitchen has partnered with the NYC Ballet Get him suited up for your swanky V-Day plans. Badger for the ultimate romantic package - a performance of Ro& Welsh’s in-house master tailors specialize in custom, meo & Juliet and a 4-course themed dinner. Parting will be full-canvas high-end fabric suiting - bespoke to the max. such sweet sorrow.
Because...Hermès.
Craft brews with an unbeatable view. Luxury Attaché clients enjoy exclusive rates; contact your Attaché to book.
COMMUNIQUÉ | WINTER 2015
ATTTACHÉ APPROVED | VALENTINE’S DAY
FOR HER RADICE
This all-natural Italian skincare line is perfect for, well, everyone. Make it extra special with personalized labels.
PARAMOUNT/DIAMOND HORSESHOE PACKAGE Make your lady queen for a night: this royal package includes a deluxe room and two tickets to the show for an evening she’ll never forget. Bonus: breakfast for two the next morning.
AGENT PROVOCATEUR
AIRE ANCIENT BATHS
QUINTIMATE PACKAGE
DE GUSTIBUS COOKING SCHOOL
Take over Agent Provocateur’s stunning Madison Avenue flagship after hours for a private shopping experience. Lounge and sip champagne while the lady peruses, assisted by her very own agents.
Dinner at The Wayfarer. Rose petals. Bubbles in both glass and bath. The Quin Hotel’s signature romance package has it all.
Couple’s massage, anyone? Luxury Attaché clients enjoy 10% off Aire services.
For the foodie: snag a pair of tickets to an #attachéapproved cooking class with a notable chef - lest we forget the perfect pairing.
COMMUNIQUÉ | WINTER 2015
travel attaché NOW ARRIVING
X
F I R S T
I N
S E R V I C E
Round-trip tickets to Paris? Villa in St. Barth’s? Bachelorette party pad in Palm Springs? Miami for a sameday business meeting? Vineyard hopping in South Africa? Eating your way through Italy? From Corporate and personal to the ordinary and extraordinary for the budget friendly and the 5-star luxury traveler, Travel Attaché is at your service. Contact your dedicated Travel Attaché to begin your next journey. Travel@luxuryattache.com
TRAVEL ATTACHÉ | DESTINATION WELLNESS
THE RANCH AT LIVE OAK
THE RANCH AT LIVE OAK MALIBU, CALIFORNIA Two words: luxury bootcamp. Malibu’s Ranch at Live Oak is renowned for its unique approach to detoxification, promoting sustainable health and fitness through a combination of no-option, low-impact physical activity and invigorating treatments. With an organic culinary program and spectacular setting in the mix, The Ranch at Live Oak is a standout destination for mental clarity and all-around serenity. www.theranchmalibu.com COMMUNIQUÉ | WINTER 2015
TRAVEL ATTACHÉ | DESTINATION WELLNESS
RANCHO LA PUERTA BAJA CALIFORNIA Founded in 1940, Rancho La Puerta is regarded as a pioneer in the modern fitness revolution and a leader in wellness retreats as we know them today. The Ranch welcomes men and women of all ages and fitness levels, integrating a variety of mental and physical health elements through a variety of curated experiences - all in the tranquil setting of Baja California’s Mount Kuchumaa. This family-owned and operated resort and spa is a true home away from home. www.rancholapuerta.com RANCHO LA PUERTA
COMMUNIQUÉ | WINTER 2015
TRAVEL ATTACHÉ | DESTINATION WELLNESS
SHA WELLNESS CLINIC ALBIR, SPAIN Modern, chic, and the ultimate in wellness and health, SHA Wellness Clinic boasts a rare combination of both Eastern and Western approaches and is staffed with a variety of experts available to each and every guest. Set on Spain’s Mediterranean coast, SHA is the perfect destination for complete rejuvenation of mind, body, and soul. www.shawellnessclinic.com SHA WELLNESS CLINIC
COMMUNIQUÉ | WINTER 2015
ATTACHÉ AGENDA
WINTER 2015 EVENT CALENDAR 2/7 NYC WINTER WINE FESTIVAL VI TIMES SQUARE 2/7 THE 2015 SWISS BALL & SILENT AUCTION THE PLAZA HOTEL 2/11-2/18 WESTMINSTER DOG SHOW MADISON SQUARE GARDEN 2/13 NBA ALL-STAR 2015 FAN EVENTS MADISON SQUARE GARDEN 2/13-2/17 TOY FAIR 2015 2/14 VALENTINE’S DAY CONTACT YOUR ATTACHE TO CURATE 2/15 NYJL WINTER BALL PIERRE HOTEL 2/11 AMFAR GALA CIPRIANI WALL STREET 2/12-2/19 NYFW VARIOUS LOCATIONS 3/7 3RD ANNUAL WOMEN EMPOWERMENT EVENT LA MAISON D’ART 3/8 ANNUAL SUNDAY SUPPER BENEFITING CITYMEALS-ON-WHEELS DANIEL 3/9 THE SCHOOL OF AMERICAN BALLET 2015 WINTER BALL LINCOLN CENTER 3/25 WINE & WISHES 2015 PIER SIXTY 3/27 5TH ANNUAL WINTER THAW MUSEUM OF THE CITY OF NEW YORK
COMMUNIQUÉ | WINTER 2015
FIT BIT
OUR FITNESS FAVORITES MAKE STICKING TO RESOLUTIONS A TOTAL BREEZE.
COMMUNIQUÉ | WINTER 2015
FITNESS
SURFSET NYC SURFSET Fitness Master Trainers and Ambassadors Diana Garrett and Aaron Thouvenin are taking the city by storm (or swell, rather) with this surf-inspired workout. SURFSET NYC’s revolutionary fitness concept engages core and stabilizer muscles and shocks the system for results inside and out, all while challenging the body and mind in ways we never imagined. Head to Paradise Factory, SURFSET NYC’s home location, host an inhome or office workout class, or bring a board home. It doesn’t get more fun than a post-workday surf session, now does it? SURFSET NYC 64 East 4th Street between Second Avenue and Bowery (4th floor) www.surfsetnyc.com @surfsetnyc
COMMUNIQUÉ | WINTER 2015
FITNESS
PELOTON Peloton is the total package: a unique workout experience with tech features second to none. The brainchild of former Barnes and Noble President John Foley, this fitness concept takes boutique indoor cycling to the next level by marrying the aesthetics of an inhome environment and state-of-the-art technology - think frictionless magnetic resistance and a built-in HD touch screen tablet equipped with a next generation software platform. Head to the Flatiron brick and mortar location (health lounge and fitness boutique - need we say more?) or take Peloton home with a full equipment suite and unlimited live class streaming. Fitness just came full circle. Peloton Cycle 140 West 23rd Street between Sixth and Seventh Avenues www.pelotoncycle.com @ridepeloton @pelotoncycle
COMMUNIQUÉ | WINTER 2015
BEAUTY Attaché Approved | Our Top 2015 Beauty & Wellness Picks
COMMUNIQUÉ | WINTER 2015
BEAUTY
MiN NEW YORK
Naomi’s Pick | TOWN Attaché, Upper East Side Located on what has recently been named by GQ as “The Coolest Shopping Street in America,” Crosby Street’s MiN New York is a mystical place evoking the scents and feels of a bygone era. The apothecary, curated by co-founders Mindy Yang and Chad Murawczyk, is a one-of-a-kind destination for curious individuals with an eye (and nose) for timeless luxury and bespoke experiences. From an exclusive membership program to olfactive branding and personal scent design services, MiN New York lives up to the legacy of its location. www.min.com @minnewyork
PRIV
Jen’s Pick | Attaché, Carlton House Hair, makeup, nails, massage, and fitness on demand - and by demand, we mean the touch of a button. Now utilized by celebrities and tastemakers nationwide, PRIV brings beauty and wellness professionals to doorsteps across New York, Los Angeles, Aspen, and London in a user-friendly, unique platform, making beauty in a pinch easier than ever before. www.gopriv.com @goPRIV
DAILE
Céline’s Pick | Associate Editor, Digital Media Entrepreneur and fashion maven Cyndi Ramirez brings a new key player to the skincare realm: a revolutionary DNA-locking super cream inspired by a budding industry and backed by science. DAILĒ’s unique DNA Lock Serum, composed of unique ingredients including astragalus root, is designed and proven to support cell reproduction while preserving and promoting healthy, youthful skin. Silk in a jar - and a gorgeous one at that. www.usedaile.com @usedaile
RADICE APOTHECARY Susy’s Pick | Lead Attaché, The Plaza Residences
Radice’s organic skincare products, composed of natural, homegrown ingredients from founder Jasmine Urzia’s own garden in Tuscany, are as unique in composition as they are in presentation. A lifelong herbalist following in the footsteps of her grandmother, Urzia creates small batch balms, creams, milks, and masks by hand in a boutique lab in Rome, bringing them stateside to a handful of independent city shops. Ask your Attaché about personalized packaging and product information. www.radiceapothecary.com @radiceapothecary
COMMUNIQUÉ | WINTER 2015
WINTER 2015 CEO/Founder
JENENE RONICK Director Marketing/Communications
STACEY GORDON Design/Production
LORRAINE WILE Editorial
CÉLINE BOSSART
Special Thanks MARIO CARBONE Major Food Group MARC MURPHY Benchmarc First in Service LUXURY ATTACHÉ 118 East 25th Street 8th Floor New York NY 10010 www.luxuryattache.com