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THE GOOD LIFE


The mission of LDV Hospitality is to bring ‘la dolce vita,’ or ‘the good life’ to all of our guests by providing authentic and charming hospitality experiences through a collection of extraordinary people and hospitality concepts.

LDV Hospitality is a premier restaurant group that owns and operates 29 food and beverage venues across the globe. Founded in 2008 by John Meadow, the LDV portfolio boasts a range of concepts from the critically acclaimed American Cut, Bravo TV’s ‘Best New Restaurant’ Dolce Italian and James Beard-nominated Scarpetta, to the casual yet elegant Corso Coffee bars. Whether fine dining or fabulous nightlife, the passion and philosophy of LDV is to take inspiration from the iconic classics of Old World cultures and adapt them to our modern social life. LDV Hospitality’s team is a combination of romantic dreamers and seasoned operators: from conceptualization, location selection, interior design, culinary and beverage crafting, to all stages of operational execution, we employ a disciplined yet creative approach to achieve our mission.

ABOUT US


THE 5000 FASTEST-GROWING PRIVATE COMPANIES IN AMERICA.

WHEN AMERICAN CUT MIDTOWN OPENED IN 2016, IT WAS INCLUDED IN LISTS SUCH AS "BEST STEAKHOUSES IN NYC" AND HARPER'S BAZAAR'S "TOP POWER LUNCH SCENES"

IN 2015, AMERICAN CUT TRIBECA RANKED #1 IN THE FOX NEWS ROUND-UP OF “TOP 5 STEAKHOUSES IN AMERICA.”

IN 2015 DOLCE ITALIAN TOOK NATIONAL STAGE WINNING BRAVO TV’S NEWEST CULINARY COMPETITION SERIES, ‘BEST NEW RESTAURANT.’

IN 2013, THE REGENT COCKTAIL CLUB WAS RECOGNIZED AS ONE OF THE TOP TEN HOTEL BARS IN THE WORLD AT THE TALES OF THE COCKTAIL AWARDS IN NEW ORLEANS.

IN 2013, TRAVEL + LEISURE AWARDED AMERICAN CUT TRIBECA AS ONE OF THE ‘BEST STEAKHOUSES IN THE U.S.’ THE RESTAURANT WAS ALSO A FINALIST IN THE ‘INTERNATIONAL BEST DESIGNED FINE DINING RESTAURANT’ BY HOSPITALITY DESIGN.

IN 2008, SCARPETTA RECEIVED A JAMES BEARD NOMINATION FOR ‘BEST NEW RESTAURANT IN AMERICA’ AS WELL AS A COVETED THREE-STAR REVIEW FROM THE NEW YORK TIMES.

ACCOLADES

LDV HOSPITALITY RANKED 3013 IN INC.'S 2016 ANNUAL LIST OF


OUR LEADERSHIP


JOHN MEADOW

ANTONELLO PAGANUZZI

LOU MIARITIS

FOUNDER/PRESIDENT

DIRECTOR OF OPERATIONS

CHIEF FINANCIAL OFFICER

Focused on concept and business development, John

Antonello Paganuzzi is the Director of

Lou’s

Operations of LDV Hospitality and partner

restaurant and hospitality industry has

of SCM Hospitality. With over 25 years of

included

experience under his belt, Paganuzzi brings

roles for Patina Restaurant Group, Uno

John began his career in the hospitality industry

to LDV a keen insight into the hospitality

Restaurants,

immediately after graduating from Cornell University’s

industry and a high standard of service,

Restaurant Associates. He has extensive

Plaza Hotel’s Oak Room. In 2008, John sought to

acquired over the years from leadership

experience with high volume single unit

create something of his own and opened Scarpetta

positions at some of the most impressive

drives the creative process for LDV, envisioning and creating new concepts as well as forging business partnerships with hoteliers, developers, and celebrated chefs alike.

School of Hotel Administration, as manager at The

to critical acclaim in New York City’s then-emerging Meatpacking District. With Scarpetta’s success, he went on to launch LDV Hospitality, which now boasts 29 food and beverage concepts throughout the country, John’s vision and philosophy for LDV is to take inspiration from iconic, classic moments of Old World hospitality cultures and adapt them to today’s modern social life.

fine dining establishments in New York and Las Vegas, including 5757 Restaurant and Bar, Le Cirque, Osteria del Circo, and Prime.

leadership

varied

experience

senior

Lessing’s

in

the

management

Hospitality

and

and multi-unit chain restaurant, catering and hotels, under both expanding and difficult operating and financial conditions. Over

Lou’s

30-year

career,

his

responsibilities have included Operations, Real Estate, Strategic Planning, Business

Today, John remains active in the alumni network at Cornell University, serving as the school’s official Entrepreneur-in-Residence, as well as hosting and

Development,

Franchising,

Finance

Acquisitions.

and

Purchasing, As

an

participating in a variety of classes, panels and events for the school throughout the year. Additionally, John

entrepreneur, for 19 years Lou owned and

is an active member of the NYC Food Service Industry

operated the historic Three Village Inn,

Partnership Advisory Council (NY SBS). In 2016, he received the “Next Generation” Award from the New York City Hospitality Alliance.

a circa-1751 landmark, and launched the turnaround, remodeling and expansion of

John has been featured in such publications as The

this waterfront property into a “3 star” 450

New York Times, Bloomberg Business, Crain’s New York

seat Contemporary American fine dining,

Business, The Wall Street Journal, GOTHAM, Manhattan Magazine, Paper, Forbes, and more. He currently lives in New York City with his wife Karin and their two daughters.

catering and 30 room hotel.


ASHLEY NOOR

BRYAN SIEGEL

LISA GERSON

DIRECTOR OF MARKETING & EVENTS

SENIOR MANAGER OF VIP RELATIONS

DIRECTOR OF MANAGEMENT DEVELOPMENT

Ashley joined LDV from an award-

As Senior Manager of VIP Relations, Bryan

Lisa joined the LDV team to identify

winning production agency where she

works closely with the LDV team to cultivate

and develop top talent as the company

led concept creation and event logistics

and strengthen relationships with guests,

continues

partners, and anyone else who may walk

in NYC’s restaurant industry is largely

through LDV’s doors.

operational, most recently as the General

for some of the world’s largest brands. As the Director of Marketing & Events, her

brand message and identifying existing partnerships within the marketplace. Ashley oversees all internal and external events, social media & digital marketing

grow.

Her

background

Manager of Keith McNally’s Minetta Tavern.

efforts are put toward unifying all of the LDV properties by delivering a cohesive

to

A native of Scottsdale, Arizona, Bryan has

Prior to that, she worked for Jean-Georges

applied his passion for warm hospitality

Vongerichten’s

and exceptional service to the operations

Having worked in management roles

of several prominent fine dining restaurants

for various restaurants, she is excited to

and nightclubs in New York and Las Vegas,

cultivate talent and share LDV’s culture

including Craft, Botero Steakhouse, and Santina,

and vision across its properties nationwide.

strategy, VIP relations, graphic design

a two-star New York Times restaurant and Bon

and partnerships.

Appétit ‘Best New Restaurant’ nominee.

Perry

St.

Restaurant.

Prior to joining the restaurant industry, Lisa worked on both the writing and business

Bryan’s style and approach to hospitality are

sides of journalism, with stints at The New

simple: make each experience memorable,

York Times and Wired Magazine.

every time, for every guest, no exceptions. Hospitality means leaving such a lasting impression that every guest is planning the next LDV venue visit before departing.

It

doesn’t matter whether a guest is celebrating a special occasion, having a business meeting, or just stopping in for a quick midweek bite. In Bryan’s world, hospitality has no limits.

Lisa has a degree in Literature from Harvard University and a Masters in Business Administration

from

Stanford.

She

is

formally trained in French cooking, with a degree from the French Culinary Institute’s Classic Culinary Arts Program, as well as its Restaurant Management Program.


PAOLO DORIGATO

MARIETTE BOLITISKI

MARC FORGIONE

CORPORATE EXECUTIVE CHEF

WINE DIRECTOR

CHEF PARTNER - AMERICAN CUT

Paolo’s cooking style pairs the cultural

Mariette Bolitiski began her hospitality

Chef Marc Forgione is the chef/owner of

influence from his hometown of Trento, Italy,

career at age 19, quickly working her way

Restaurant Marc Forgione, American Cut

with 23 years of experience spent in kitchens

through numerous guest services and sales

and Lobster Press and is the co-owner/

throughout Italy as well as notable culinary

positions. After years in hotels, Mariette’s

destinations including London, New York,

passion for food was ignited, and she

Miami and Las Vegas.

enrolled in the Culinary Arts program at the California Culinary Academy in San

Before joining LDV Hospitality, Dorigato served as Executive Chef of the highlyacclaimed The Rainbow Room from 2004 through 2009, followed by the legendary Cipriani Wall Street, where he served as Executive Chef from 2009 to 2012. Dorigato has also served at the helm of various Michelin-starred

restaurants,

including

Francisco.

partner of Khe-Yo. He won Season 3 of Food Network’s “The Next Iron Chef” at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant

Gaining exposure to wine through her

Marc Forgione was recognized with a

education and from cooking in a number of

glowing two-star review in The New York

San Francisco restaurants, her discovery of

Times and received a Michelin star. Chef

the world of wine set her on a different path.

Forgione is a Chef Ambassador for Family

Shortly after arriving in New York, Mariette

Barbaluc (New York), Daphne’s (London)

enrolled

at

the

American

Sommelier

and 116 The Restaurant (London), as well as

Association under the guidance of Andrew

the legendary Le Cirque (New York).

Bell. In 2009, Bell introduced her to Chef Marc Forgione, with whom she worked for

Reach Foundation, Chefs for Kids Cancer, City Harvest, and Feeding America. In 2014, Chef Forgione became an author as well with the release of “Marc Forgione:

In January 2012, Dorigato joined LDV

three years. She went on to run the wine

Recipes and Stories from the Acclaimed

Hospitality as the Executive Chef of Azure

programs at The National and The Lion

Chef and Restaurant.”

at Revel Resorts in Atlantic City, where his

before rejoining Chef Forgione to open

authentic Italian influence contributed to

American Cut TriBeCa in September 2013.

Azure being named as one of New Jersey

Monthly’s “2012 Best Restaurants.” From there, he brought his ambitious, yet intimate cooking style to LDV’s newest concept, Dolce (Miami, Chicago, and Atlanta), which opened in January 2013 and won Bravo TV’s “Best New Restaurant.”

Throughout Mariette’s career, she has spent time traveling to vineyards in California, France and Italy and those experiences are reflected on American Cut’s ever-evolving wine list.


JASON KALLERT

IAN MEDWIN

AMY SACCO

CORPORATE CHEF

DIRECTOR OF SERVICE

BRAND PARTNER - LDV NIGHTLIFE

Jason joined LDV in 2012 and has

Ian Medwin joined LDV as the Director

In Spring 2012, nightlife veteran Amy

since been leading LDV’s culinary

of Service to support all new openings,

Sacco partnered with LDV Hospitality.

team throughout the country. Specific

most recently in New York City and the

She developed the No. 8 brand and LDV

concepts he has further developed

Hamptons. Qualified by 13 years of visible

launched the first location of No. 8 in the

are the supper-club dinner theatre at

achievements in the food service and

Meatpacking District. Sacco and LDV

the Diamond Horseshoe, American

hospitality industry, he has developed

are planning to further develop nightlife

Cut in New York and most recently,

and opened 21 restaurants in less than a

venues and a series of brand products.

he was an integral part of the culinary

10-year period.

revitalization at Gurney’s

Resort and

Prior to partnering with LDV, Sacco’s

Spa in Montauk, NY. Jason’s strengths

Ian’s ability to consistently generate the

success in the nightlife / restaurant industry

are his intense attention to detail,

best efforts from staff and management,

is most noted in two of Manhattan’s famed

meticulous work ethic

coupled with his strong business acumen,

hotspots: Lot 61, New York’s first-ever

culinary

makes him a natural leader in this industry.

venue with site-specific art, and Bungalow

pedigree includes positions at Union

His past experience includes work at The

8, a New York take on Sunset Boulevard

Pacific, Tavern on the Green, and most

Mark by Jean-Georges, BLT Steak and

glamour

notably, his nine-year tenure under

Restaurant Daniel.

London, Toronto and Amsterdam. Sacco’s

direction.

Chef

and creative

Jason’s

which

later

expanded

to

the Le Cirque family between multiple

A-list clientele includes Bono, Scarlett

properties.

Johansson, Zoe Saldana and Clive Owen, to name a few.

He is a graduate of the Culinary Institute of America.


SERGIO SERAFIN SPERA

MANAGING PARTNER - LDV IMPORTS

BRAND DESIGN MANAGER

Gennaro Oliva is the Managing Partner

Sergio joined the LDV family in 2013,

of LDV Imports. Prior to co-founding

and now serves as the Head of the Brand

LDV Imports, Gennaro served as Director

Design. He captures and translates the

of Sales in New York for more than

essence of ‘La Dolce Vita’ and applies

seven years at one of North America’s

this aesthetic to all the LDV brands and

leading

companies

concepts. Sergio is inspired by shape,

based out of Rome. During his tenure,

architecture, and color. Every design

Gennaro helped to grow the brand by

focuses on elegance and simplicity in

establishing more than 400 accounts at

its purest form.

Italian

espresso

some the most prestigious restaurants Sergio is graduate in Architectural

in New York City.

Design with a master’s degree in Gennaro

graduated

University

majoring

from in

Pace

International

Marketing and is fluent in Italian, English, Spanish and French.

Industrial

Design

at

the

University of Design in Italy.

European

OUR LEADERSHIP

GENNARO OLIVA


PRESS


LDV HOSPITALITY | PRESS

As Seen In

November 13, 2016

As Seen In

November 13, 2016

industry insider industry insider

Q& A with John Meadow Q& A with John Meadow LDV Hospitality LDV Hospitality

What were the most important early What were the most important early lessons learned? Location, lessonsyou you learned? Location, loca- location, location. In school, you learn tion, location. Inhotel hotel school, you learn about the age-old adage of location, F&B is one of the pillars of New York about the age-old adage of location, F&B is one of the pillars of New York location, location, and K.I.S.S.: Keep City culture—not only is it an essential location, and K.I.S.S.: City culture—not it an essential it simple,location, stupid. Throughout my first Keep partonly of howisresidents and travelers entrepreneurial pursuit in my 20s, both experience the city, itis an indicator it simple, stupid. Throughout my first part of how residents and travelers my initial failures and successes truly of trends. John Meadow, founder and pursuit in my 20s, both experience the president city, itisofan indicator proved these simple points, which upon LDV Hospitality, has been entrepreneurial initial failures and successes of trends. Johnan Meadow, founder and have become pillars of our truly integral part of the city’s F&B scene. my accepting, operational at LDV. which upon graduating from thesephilosophies simple points, president of LDVAfter Hospitality, hasCornell been Uni- proved versity’s School of Hotel Administrahave become pillars of our an integral parttion, of Meadow the city’s F&B scene. You have stand-alone restaurants began his career as the accepting, and those that are in hotels. at Is there manager of The Plaza Hotel’s operational philosophies LDV. After graduating from Cornell Uni-Oak a difference in how you approach Room. In 2008, he created the restauversity’s School of Hotel Administrathese projects? Throughout my career, rant Scarpetta in the city’s then-emergstand-alone tion, Meadow began his career as the wehave have experienced greaterrestaurants reward ing Meatpacking District, effectively You taking the risk independent LDV Hospitality. those that areofin hotels. Is there manager of Thelaunching Plaza Hotel’s Oak Now, the andwhen restaurants as opposed to the convencompany offers more than 24 F&B vena difference in how you approach Room. In 2008, he created the restautional hotel-licensed deal. However, our ues throughout the country, including projects? Throughout my career, rant Scarpetta concepts in the city’s strategy going forward is to create insuch as then-emergAmerican Cut, Regentthese restaurants within the hotel Cocktail Club, No. 8 and Dolce Italian. we dependent have experienced greater reward ing Meatpacking District, effectively environment that allows for integrity Hotel Business caught up with the New riskreward of independent launching LDVYork-based Hospitality. Now, andtaking ultimate the financial of a sucexecutive aboutthe the city, the when as opposed to the convencessful independent restaurant operacompany offerscompany more than 24 F&B venand partnering with the right restaurants tion paired with the financial scalability hotels. tional hotel-licensed deal. However, our ues throughout the country, including of a hotel F&B operation. concepts such as American Cut, Regent What sparked your interest in this strategy going forward is to create inWhen doing a restaurant in a hotel,the hotel career grandfather was an dependent restaurants within Cocktail Club, No. 8path? and My Dolce Italian. how do you approach it from a design/ architect and I was always inspired by environment that allows for integrity Hotel Business caught up with the New concept standpoint? Our philosophy is his distinct vision and creative pursuit. andtoultimate financial reward York-based executive about city, the create independent restaurants thatof a sucThat, paired withthe overly romanticizing thrilled to announce our first internaof economics, if both parties are honappropriately coexist within a given operathe classic maître d’hôtel independent restaurant company and partnering with thefigures rightthat I cessful tional projects for Scarpetta and Dolce est and appreciative of what each one hotel environment—that is where we saw in restaurants growing up, inspired tionbring paired with the financial scalability hotels. Italian in Dubai next year. brings to the table, then you have the true value to our hotel landlords, my passion in becoming a restaurateur. of aclients hoteland F&B operation. opportunity to create the desired guest partners. We identify the What is your dream project? I would experience. We’re excited to operate and right concept for the hotel based on Describe the F&B and hospitality What sparked your interest in this love a hotel opportunity in the Mediteroffer a wide range of guest experiences an understanding of the sensibility of culture in New York? NYC’s culture When doing a restaurant in a hotel, career path? My grandfather was an ranean similar to what we have done through our LDV lifestyle portfolio, so the hotel ethos and environment, and is driven by the vibrant and dynamic at Gurney’s Montauk Resort, where we we look for hotel partners with a defined either one of our existing brandsa design/ do select you approach it from of its people. New architect and I personalities was always inspired byYorkers how would create a truly unique beach club vision. or tailor a concept for the property. We are passionate with a very defined point concept standpoint? Our philosophy is his distinct vision and creative pursuit. experience, F&B components and speacknowledge the realities that go beyond of view, which creates a thoughtful and independent restaurants that That, paired with overlyguest. romanticizing cial banquets. Describe your growth strategy. Much our conventional aspirational dinner demanding The staff and guests to create growth was opporexperience andcoexist the need to create an are intense so figures everyone plays thrilled to announce our first internaof economics, if both parties are honwithin a given of our early-stage the classic maître d’hôtel thatatIa very appropriately What is the next best innovation/optunistic, reacting to developers who exceptional guest experience every time high level. It’s a culture of extremes and tional projects for Scarpetta and Dolce and appreciative of what each one hotel environment—that is where weapproachedest saw in restaurants growing up, inspired portunity in the restaurant business? us, and simply be excited they come to the restaurant. is at the forefront of setting trends with Italian to concepts. the table, you have the innovations my passion in becoming restaurateur. are constant but in Dubai next year. to open andbrings launch new We thenThere a unique andarobust demand to supportbring true value to our hotel landlords, where the opportunity to a far more When considering a partnership with thehave now shifted the intense marketplace. opportunity tostrategic create the desired guest lies for LDV is clients and partners. We identify in becoming the premier F&B solution approach to growth that focuses specifia hotel, what are the most important What is your dream project? I would experience. We’re excited to operate and right concept for the hotel based on cally on developing Describe the F&B and hospitality in the hotel space, whether master leasour core brands— things to agree on for a culture fit? Are there any neighborhoods you’re love a hotel opportunity in the Mediteroffer a wide of guest experiences of the sensibility of culture in Newexcited York? NYC’s culture ing F&B contracts for our core brands Scarpetta, American Cut andrange Dolce ItalIt starts with both parties having open about for the future? We are an understanding or developing tailor-made concepts forsimilar to what we have done ian—or creating new concepts for hotel honest communication about the to soon we’ll be open-theand ranean through our LDV lifestyle portfolio, so hotel ethos and environment, and is driven by thethrilled vibrant andannounce dynamic unique hotel projects. We are motivated partners we truly believe in. desired guest experience. We look for ing up an LDV concept in Manhattan’s at Gurney’s Montauk Resort, where we we look for hotel partners withand a defined one ofa our existing personalities ofNoMad its people. New Yorkers to create grow the independent hotelselect partners with defined vision brands neighborhood. It feels very rem-either restaurant experience. 2016would demandscreate a truly unique beach club What lies ahead? We have a really exwho create a unique guest experience iniscent when I signed my first lease or tailor vision. a concept for the property. We are passionate with a of very defined point the independent restaurant experience, experience citing project in Manhattan’s NoMad on the room side inspires us, andgo beyond in Meatpacking in 2005, just at the cuspacknowledge F&B components and spethethat realities that of view, which creates a thoughtful and marries with the hotel space, and theredistrict that we will formally announce fundamentally desire the experience of becoming a premier NYC dining and Much ourwe conventional aspirational dinnerover the nextDescribe demanding guest. The staff and guests fore LDV is perfect for that. cial few months.your We aregrowth strategy. create on the F&B side. Regardless social destination. HB banquets. of our early-stage growth was opporexperience and the need to create an are intense so everyone plays at a very What is the next best innovation/optunistic, reacting to developers who exceptional guest experience every time high level. It’s a culture of extremes and portunity in the restaurant business? approached they come toReprinted the restaurant. is at the forefront of setting trends with with permission of Hotel Business , copyright ICD Publications 2016us, and simply be excited There are constant innovations but to open and launch new concepts. We a unique and robust demand to support where the opportunity lies for LDV is have now shifted to a far more strategic When considering a partnership with the intense marketplace. in becoming the premier F&B solution approach to growth that focuses specifia hotel, what are the most important in the hotel space, whether master leascally on developing our core brands— things to agree on for a culture fit? Are there any neighborhoods you’re ing F&B contracts for our core brands Scarpetta, American Cut and Dolce ItalIt starts with both parties having open excited about for the future? We are or developing tailor-made concepts for ian—or creating new concepts for hotel and honest communication about the thrilled to soon announce we’ll be openunique hotel projects. We are motivated partners we truly believe in. desired guest experience. We look for ing up an LDV concept in Manhattan’s to create and grow the independent hotel partners with a defined vision NoMad neighborhood. It feels very remrestaurant experience. 2016 demands What lies ahead? We have a really exwho create a unique guest experience iniscent of when I signed my first lease the independent restaurant experience citing project in Manhattan’s NoMad on the room side that inspires us, and in Meatpacking in 2005, just at the cusp marries with the hotel space, and theredistrict that we will formally announce fundamentally desire the experience of becoming a premier NYC dining and fore LDV is perfect for that. HB over the next few months. We are we create on the F&B side. Regardless social destination. By Nicole Carlino By Nicole Carlino Senior Associate Editor Senior Associate Editor

®


LDV HOSPITALITY | PRESS


LDV HOSPITALITY | PRESS


LDV HOSPITALITY | PRESS

Superlatives PEOPLE, CULTURE, STYLE

VIEW FROM THE TOP

turning the tables HOT NEW RESTAURANT AND BAR OPENINGS GIVE JOHN MEADOW’S LDV HOSPITALITY A 24/7 MANHATTAN PRESENCE. BY ADRIENNE GAFFNEY PHOTOGRAPHY BY GREGG DELMAN

“I

John Meadow at No. 8, the re-envisioned Bungalow 8.

’m a hopeless romantic.” John Meadow professes this so many times and with such conviction you don’t dare doubt him, even though owners of fast-growing restaurant empires aren’t typically known for their poetic sensibilities. If Meadow is a romantic, he’s clearly one with some very sharp business smarts. In late summer, Meadow’s company, LDV Hospitality (the initials stand for the famous Fellini film La Dolce Vita), which posted $80 million in revenues last year, will take one of its boldest steps yet—opening American Cut, a new concept steakhouse in downtown Manhattan. The move is significant for several reasons: Meadow sees an undeveloped niche for steakhouses in a city where there have been few challengers to such stalwarts as Peter Luger and The Palm. As importantly, he’s moved to put the LDV imprimatur on dining and restaurant experiences 24/7. The morning slot is covered by Corso Coffee, LDV’s new take on the classic Italian espresso bar. Within the last year Meadow also entered the late-night realm, partnering with No. 8, a relaunch of Amy Sacco’s iconic Bungalow 8. This recent flurry of activity coincides with Meadow seeking higher visibility for LDV. Until now, he’s taken pains to have the restaurants in his portfolio—among them Scarpetta, Lucy’s Cantina Royale, and Lugo Caffe—be defined as individual entities with distinct personalities. “I never wanted us to be perceived as a marketing machine,” he explains. But with the halo from his properties’ collective success, Meadow feels the time is finally right for “people to view the brand name as a symbol of credibility.” And of a certain, shall we say, “romantic” nostalgia. Although Meadow grew up in Farmington, Connecticut, he attributes his Euro sensibilities to an Italian-born grandfather, Giorgio Cavaglieri, an architect in Manhattan who pioneered historical preservation. Cavaglieri’s work focused on adaptive reuse: taking classic and historical building elements and updating them for today. Meadow tries to do the same with the design in his restaurants. “There’s no Lucite; there’s no LED lighting; there’s no techno,” he says. Meadow also credits time spent in Italy for fueling a fondness for the retro glamour of Fellini-era Europe and further refining continued on page 42

GOTHAM-MAGAZINE.COM

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AMERICAN CUT CORSO COFFEE DIAMOND HORSESHOE D.O.C.G. ENOTECA DOLCE ITALIAN LUGO CUCINA ITALIANA PARAMOUNT BAR & GRILL REC ROOM SCARPETTA THE BEACH CLUB AT GURNEY’S THE REGENT COCKTAIL CLUB TILLIE’S

LDV BRANDS


BUCKHEAD | ATL

2016

MIDTOWN | NYC

2016

SAN JUAN | PR

2015

TRIBECA | NYC

2013

AMERICAN CUT


AMERICAN CUT


American Cut pays homage to the original and aspirational New York dining experience - the steakhouse. LDV Hospitality, in partnership with Chef Marc Forgione, captures the nostalgic glamour of yesteryear and adapts this ambiance to today’s modern social life through these restaurants. In 2015, American Cut Tribeca ranked number one in the Fox News round-up of “Top 5 Steakhouses in America.” In 2013, Travel + Leisure awarded American Cut Tribeca as one of the ‘Best Steakhouses in the U.S.’ The restaurant was also a finalist in the ‘International Best Designed Fine Dining Restaurant’ by Hospitality Design. Chef Forgione combines bold flavors and a unique style to create his take on American classics. The restaurant sources from the finest meat purveyors such as Creekstone Farms, and selects seasonal, local ingredients to bring to life Chef Forgione’s signature creations such as the Chili Lobster, Pastrami Spiced Ribeye and the 42 oz. Tomahawk Chop. A mix of tableside preparations, ranging from the Plank-Smoked Old Fashioned to the OG 1924 Caesar Salad and the flambéed 52 oz. Porterhouse, creates a theatrical and colorful interactive dining experience. Chris Sheffield from SL Design brings the dining room to life through quintessential New York Art Deco elements such as custom brass light fixtures, inspired by the Chrysler Building, set against a back-drop of original factory brick walls, and brass-bound rosewood table tops anchored by sumptuous, distressed black leather Hollywood banquets. American Cut simultaneously creates a grand and intimate experience for diners. The American Cut flagship opened in 2013 in New York’s Tribeca, a neighborhood that personifies the old New York reinvigorated for today. In Spring 2016 the brand opened its doors in the heart of Midtown Manhattan with a location on 56th Street and Park Avenue. In Fall 2016, American Cut opened an impressive multi-level, 18,000 square foot space in Buckhead Atlanta. The top floor includes an indoor and outdoor rooftop setting that will showcase an outpost of LDV Hospitality’s award winning Regent Cocktail Club. Currently, American Cut is preparing for international expansion to the Dubai International Finance Centre.

BUCKHEAD | ATL

2016

MIDTOWN | NYC

2016

SAN JUAN | PR

2015

TRIBECA | NYC

2013


COLD OYSTERS

1/2 dz. 18

LITTLE NECK CLAMS

1/2 dz. 13

East And West Coast

TUNA TARTARE

19

HIRAMASA TARTARE

19

Smoked Celeriac, Apple Nage

Miso Dashi

SHRIMP COCKTAIL BATCH 22

18

STEAK TARTARE

19

FOIE GRAS

19

Horseradish

Dry Aged Egg Yolk, Tabasco Bread, Salt, Fruit

STING LIKE A BEE 110 Raw Oysters, Little Neck Clams, Periwinkles, Shrimp Cocktail, Alaskan King Crab, Crab Cocktail, Poached Lobster, Tuna Tartare, Hiramasa Tartare

K.O. 165 DJB Oysters, Chili Lobster, Raw Oysters, Shrimp Cocktail, Hiramasa Tartare, Alaskan King Crab, Crab Cocktail, Little Neck Clams, Poached Lobster, Periwinkles, Tuna Tartare

SALADS OG 1924 HOTEL CAESAR

16

STEAK KNIFE WEDGE

Parmigiano Reggiano, Soft Egg, Pullman Crouton

Neuske’s Bacon, Maytag Blue Cheese, Sun Dried Tomatoes

16

MARKET GREENS

CHOPPED

Baby Lettuces, Shallot Vinaigrette, Fall Crudite

16

16

Red Wine Vinaigrette, Feta

HOT

Japanese A5 Miyazaki Wagyu, Frybread, Kaluga Caviar

29

DIAMOND JIM BRADY OYSTERS Champagne, Black Truffle, Crucola

22

OCTOPUS Marcona Almond Romesco, Celery Salsa Verde

CHILI LOBSTER Texas Toast

34

21 BONE MARROW Burgundy Escargot, Short Rib, James Beard Salad

BACON, SCHALLER & WEBER MF Steak Sauce, Black Onion

16

CORNFLAKE CRAB CAKE Smoked Onion Remoulade, Charleston Slaw

19


WET AGED 21 DAYS HANGER

10 oz

FILET MIGNON

32

37

BEEF SHORT RIBS

48

10 oz

DRY AGED 30 DAYS NY STRIP 14 oz

THE NEW YORK CITY CUT 59 20 oz Bone-In Ribeye, Pastrami Spices, Smoke

49

TH E AM ER ICA N C UTS for TWO TOMAHAWK RIBEYE CHOP

145

42 oz

SURF & TURF 42 oz Tomahawk Ribeye Chop & 2 lb Chili Lobster

175

PORTERHOUSE 40 oz

109

PORTERHOUSE 44

COLORADO LAMB 16 oz

45

UPSTATE VEAL 16 oz

SAUC E & BUT T ER

ON TOP

Chimichurri Bearnaise Au Pierre Poivre Red Wine Maitre D’ Butter { 2 per sauce / 8 for all }

Feather Ridge Farm Egg 3 Schaller & Weber Double Smoked Bacon 6 Bone Marrow 12 Foie Gras 18 Chili Lobster 34

BIR D S

WAGY U B E EF MIYAZAKI 8 oz A5

M/P

BELL & EVANS CHICKEN Chicken Jus, Lemon

26

FRO M TH E S EA MONTAUK TUNA TriBeCa Clam Chowda’

33

CEDAR PLANK SALMON Foraged Greens, Pickled Shiitake

31

DOVER SOLE Mushroom Duxelle, Sauce Jubilee

MP

SIDES Dry Aged Potatoes, Bacon, Mushrooms Latkes, Gribenes, Apple, Sour Cream Twice Baked, NY Cheddar, Truffle Potato Puree “Robuchon”, Local Butter Beef Fat Fries, AC Secret Sauce

12

Sunchoked Spinach, Fontina, Smoked Salt Carrot Glazed Carrot, Mint, Maldon Brussels Sprouts, Jardinière, Soppressata, Pecorino Cauliflower, Hazelnut Sauce Proposal “Sausage ‘n Peppas”, Shishitos, Bang Bang

Wild Mushrooms, Grits

14

12.14.16


AMERICAN CUT | PRESS

Top 5 steakhouses in America October 12, 2015

1. American Cut - New York, NY

American Cut

Marc Forgione's TriBeCa steakhouse is an 80-seat temple of red meat. The indecisive carnivore might have a difficult time deciding what to order. Let us help: The New York City cut, a 20-ounce bonein rib-eye dusted with pastrami spices, is unique and explosive in meaty flavor. The tomahawk rib-eye for two, seasoned only with smoked salt, gives the former a run for its money.  


AMERICAN CUT | PRESS

ANNUAL INTERNATIONAL HOSPITALITY DESIGN AWARD INTERNATIONAL FINE DINING RESTAURANT FINALIST


AMERICAN CUT | PRESS

EAT CHIC: THE POWER LUNCH It's no surprise that the country's most metropolitan locales are full of modern spots for cutting deals, shaking hands and perhaps even an afternoon glass of prosecco. To impress your lunch date, seek out menus that offer something for your meat and potatoes type as well as the delicate diner who prefers leafy greens. Let's not pretend one isn't judged for their power-meal restaurant choices. When in doubt, choose uptown over downtown and formality over fast-casual. And, while each city will always have its staples–which each still have a place on our power lunch short-list–a more modern venture requires a slightly more innovative restaurant choice. Whether you choose chicken paillard atop arugula, steak tartare (with a side of frites) or opt for a midday coffee paired with something sweet, here are the country's best spots to talk shop.

American Cut Tucked within The Lombardy, a hotel and residence that has housed many of Manhattan's elite since 1926, American Cut epitomizes the Midtown power lunch scene, offering a lighter fare of large salads and grilled fish options. The 6,000 square foot, 130-seat dining room, includes private dining options for meetings or events, as well as a 40-seat bar and lounge area. Executive Chef/Partner Marc Forgione's modern American steakhouse fare includes signature items like the Chili Lobster Toast and OG 1924 Caesar Salad.


AMERICAN CUT | PRESS


SAN JUAN | PR

2016

CHELSEA | NYC

2015

MONTAUK | NY

2015

BUCKHEAD | ATL

2014

TIMES SQUARE | NYC

2013

CORSO COFFEE


CORSO COFFEE


Corso Coffee captures the essence of Italy’s grand café culture. The word ‘Corso’ is derived from the central grand boulevard, Via del Corso, in the heart of Rome. This historical street serves as a charming yet bustling public forum for locals and tourists alike. Different from its American counterparts that offer quick service convenience and Seattle roasted coffee, Corso focuses on the authentic and classic elegance of savoring one’s coffee in the social comforts of the Italian espresso bar.

With a primary offering of hand-blended, artisanally wood-roasted espresso from the historic Tricaffè originating in 1949, Corso Coffee features an Italian blend of Brazil’s finest Arabica and Robusta beans. In addition to high quality espresso, Corso offers American drip coffee that is locally roasted in Long Island City, New York. The Corso espresso bars feature homemade breakfast pastries, and a variety of organic salads and paninis. Additionally, in the spirit of the classic Italian happy hour, aperitivo, guests can choose from a selection of charcuterie, cheeses, and Italian tapas to pair with a classic Aperol Spritz or a range of Italian wines and Proseccos.

In 2012 Corso Coffee began wholesaling its unique roasts in celebrated New York restaurants including Balthazar, Minetta Tavern, and LDV Hospitality properties. The following year, Corso Coffee opened its first retail location in the storied Paramount Hotel in Times Square. In 2014, the brand launched its flagship store in Buckhead Atlanta. This 2,000 square foot space features an altar to coffee in the form of a thirty-five foot wraparound, white marble bar from Carrara, Italy. The impressive bar was built in Italy’s Cinque Terre region by the renowned Costa Group and transported to Atlanta piece by piece. Corso

SAN JUAN | PR

2016

CHELSEA | NYC

2015

MONTAUK | NY

Coffee offers an escape to ‘la dolce vita’ through its floor-to-ceiling mosaic tile, mid-century modern

2015

furniture and light fixtures, sun-kissed outdoor terrace, and a soundtrack of 1960’s jazz mixed with 1970’s soul.

BUCKHEAD | ATL

2014

TIMES SQUARE | NYC

2013


Breakfast & Breads CROISSANT ..............................................................................3 PAIN AU CHOCOL AT ..........................................................3 BLUEBERRY MUFFIN..........................................................3 APPLE BR AN MUFFIN ........................................................3 BANANA CRUNCH MUFFIN ..........................................3 CR ANBERRY OR ANGE MUFFIN ................................3 CINNA MON CIGAR ..............................................................3 CHOCOL ATE BRIOCHE T WIST............................ 2.50 YOGURT PARFAIT ................................................................6

Caffé & Eccetera SMALL

LARGE

ESPRESSO ......................................................................... 3.25

doppio (double) .......................................................... 4.25

M ACCHIATO .....................................................................3.50

con panna ..................................................................... 3.75 extra shot ............................................................................1

C APPUCCINO ...........................................4.75 ................... 5 ICED C APPUCCINO ............................ 5.00 .............. 5.25 C AFFÉ L AT TE ............................................4.75 ................... 5 ICED L AT TE ................................. 5 .............. 5.25

greek yogurt, blueberries, strawberries, artisanal granola

M AROCCHINO ............................................................... 3.25

CHOCOL ATE CHIP COOKIE................................... 2.50

A MERIC ANO ..............................................4.25 ..............4.50

BOMBOLONI ................................................................1.50

MOCHA .......................................................... 5.50 .............. 5.75

mini Italian donut, sugar, vanilla or chocolate cream

M AC AROONS ................................................... ...................2.50 Assorted 5-pack .................................................. ......................10 L A FRIT TATA ....................................................................... 5.50

roasted pepper & tomato *Add Parma Cotta $1.50 / Add Fontina $1

ICED MOCHA ..................................................6 ..............6.50 COFFEE ......................................................... 2.50 .............. 2.75 C AFÉ AU L AIT ................................................3 .............. 3.25 ICED COFFEE ............................................3.50 .............. 3.75

STEEL CUT OATME AL........................................................4

*Add fresh fruit, dried fruit, or sliced almonds $1

FRUIT SAL AD ...........................................................................5

fresh pineapple, strawberries, blueberries, cantaloupe, grapes, vanilla syrup

PL AIN NEW YORK BAGEL .............................................2

cream cheese, salted butter or preserves

SUN DRIED TOM ATO FOCCACIA ...........................1.50

Sandwiches & Salads *Salad Additions: Tuna Salad $4 / Chicken $4 DEL CORSO .............................................................................. 12

prosciutto, fresh mozzarella, basil, tomato & arugula

C APRESE ......................................................................................8

fresh mozzarella, sliced tomatoes, basil puree, balsamic glaze

NAVONA .......................................................................................7

tuna salad, celery, red onion, Romaine *Tuna Melt $8

RUSPANTE .................................................................................11

grilled chicken breast, avocado, applewood bacon, mayo

C AESAR ........................................................................................8

romaine, parmigiano, garlic croutons

TRI COLORE .............................................................................7

endive, radicchio, arugula

TE A ........................................................................3 .............. 3.25

Assorted Harney & Sons flavors

CHAI L AT TE ............................................... 3.75 ...................4 ICED TE A .....................................................3.25 ..............3.50 HOT CHOCOL ATE ................................ 5.50 ...................6 FRESHLY SQUEEZED OJ ............................. 5 POL AND SPRING ........................................ 2 PANNA ..................................................................................3.50 PELLEGRINO ...................................................................3.50 FL AVORED PELLEGRINO .........................2.75 PROJEC T FRESH PRESSED JUICES ................7-9 KNUDSEN ’ S JUICES ....................................................... 3 COCONUT WATER ......................................................3.50 .....................3.25 YOGA JUICES ............................................. 2 SODA ......................................................................................2.50

Coke, Diet Coke, Sprite, Gingerale


Breakfast & Breads

Soup & Salads

FRESH SQUEEZED OJ ....................................................... 4

SOUP OF THE DAY .............................................................. 4

CROISSANT ............................................................................ 2.50

CAESAR SALAD ....................................................................... 7 romaine, croutons, parmesan ( add chicken 3 )

ALMOND CROISSANT ................................................... 3.25 CHOCOLATE CROISSANT........................................... 2.75 MUFFINS ......................................................................................... 3 BAGEL ................................................................................................ 3 cream cheese YOGURT PARFAIT ...................................................... 4.50 berries, granola FRUIT CUP ................................................................................... 4 OATMEAL ............................................................................... 4.50 berries, brown sugar BREAKFAST WRAP ................................................................ 4 scrambled eggs, peppers, onion, cheese ITALIAN TOAST ....................................................................... 4 ham and provolone SAVORY CROISSANT ........................................................... 5 scrambled eggs, fontina, ham 3 EGG OMELETTE ................................................................. 13 choose 3: ham, bacon, mushrooms, peppers, onions, spinach, tomato, cheese

Weekly Specials MONDAY PULLED BEEF SANDWICH ........................................ 9 mushrooms, provolone, jalapeño TUESDAY CHICKEN PARMESAN SUB ....................................... 9 marinara sauce, mozzarella WEDNESDAY MEATBALLS PANINI .................................................... 9 tomato gravy, parmesan cheese THURSDAY SICLIAN STYLE ’PIZZA’ ............................................... 6 deep dish, san marzano tomatoes, mozzarella FRIDAY SHRIMP ROLL .............................................................. 10 spicy aioli, romaine SATURDAY PANCAKES choise of: ................................................. 10 - caramelized banana and nutella - strawberry compote and whipped cream SUNDAY CHICKEN & WAFFLES .............................................. 10 battered chicken with semolina waffles

LITTLE GEM SALAD ............................................................. 8 ‘tuna sott’olio’, corn, avocado, tomatoes, hearts of palm CHOPPED SALAD ................................................................. 8 smoked turkey, provolone, hard boiled egg, tomatoes, cucumbers

S O U P & S A N D W I C H ...................................................... 10 soup of the day and choice of any sandwich

Sandwiches D E L C O R S O ................................................................................ 9 prosciutto, mozzarella, tomato, arugula C H I C K E N C A E S A R W R A P ............................................... 8 chicken salad, romaine C A P R E S E ........................................................................................ 7 mozzarella, vine ripe tomatoes, basil pesto T U R K E Y C L U B ....................................................................... 8 bacon, lettuce, tomato, provolone, honey mustard PRIMAVERA WRAP .................................................................. 7 grilled vegetables, arugula, goat cheese R U S P A N T E ................................................................................... 8 grilled chicken breast, avocado, bacon, tomato, mayo

A F T E R N O O N D E L I G H T .............................................. 6 Corso hot chocolate with whipped cream and bombolone

Dolci DAILY TREAT .......................................................................... 5 BOMBOLONE .......................................................................... 4 MACARONS .......................................................................... 2.25 5 macarons for $8 AFFOGATO .................................................................................. 6 choice of gelato (2 scoops), espresso. - add liquor $6 GELATO (1 scoop) ...................................................................... 2 vanilla / pistachio / salted caramel / chocolate CHOCOLATE CHIP COOKIE or BROWNIE .... 2.50


CORSO COFFEE | PRESS


CORSO COFFEE | PRESS

How to Fall in Love With New York Again This Autumn By Catherine Park | September 2, 2015

The close of the summer doesn't have to feel bittersweet and disappointing. After a season out in the Hamptons, Nantucket, or down the Shore, here are a slew of new openings and upcoming events that will have you looking forward to spending time in the city this fall.

Corso Coffee

Corso Coffee is an Italian-inspired coffee bar from LDV Hospitality, where artisanal drip coffee, matcha drinks, and a to-go window await. Be sure to stop by to try the espressos, which are crafted with Anèri Tricaffè wood-roasted espresso for the perfect jumpstart to your mornings. 537 W. 27th St.


TIMES SQUARE | NYC 2013

DIAMOND HORSESHOE


DIAMOND HORSESHOE


The Diamond Horseshoe is located at 235 W. 46th Street at the Paramount Hotel in New York City and was first opened in 1938 by theatrical showman and impresario Billy Rose. The Diamond Horseshoe was known for dinner theaters, vaudeville-style reviews, and a chorus of showgirls called “Billy Rose’s long-stemmed beauties.” In 2013, the landmark space was restored under the ownership of real-estate investor and patron of the arts Aby Rosen, in partnership with John Meadow’s LDV Hospitality. The 3-story, 6,000 sq. ft. Diamond Horseshoe venue is a sumptuous collection of exclusive private gatherings, live performances and unique nightlife experiences, layered in design with avant-garde accents and Old World splendor. On the 75th anniversary of the club’s original opening, the Diamond Horseshoe returned to New York City’s entertainment scene with an unprecedented affair as home to The Queen Of The Night show.

The Diamond Horseshoe is now a full-feature private event space offering a customized experience with two bars, a catwalk and optional center stage with a state of the art technical system for both sound and lighting. The historical space is now home to some of the most exclusive and sought after events in New York City with hosts and attendees including Lady Gaga, Naomi Campbell, Anna Wintour, and Marc Jacobs. The 6,000 square foot space with 20 foot ceilings makes this the perfect space for large gatherings like engagement parties, weddings and premieres.

TIMES SQUARE | NYC 2013


DIAMOND HORSESHOE | PRESS

April 8, 2016

Legendary cabaret club, closed since 1951, relaunched NYE

How does one celebrate the legendary work of Naomi Campbell? Well, if the host is Marc Jacobs—as was the case at Campbell’s lavish club night–cum–book launch last night for her new, seven-and-a-half-years-in-the-making self-titled tome—the answer is: with champagne, disco, and a costume blowout bash at the Diamond Horseshoe. In order words, in a style recognizably Naomi, and not the least bit traditional. “I think it’s so Naomi to have a disco theme! Of course she’s having her book launch party with a party,” exclaimed Bella Hadid, as Anna Wintour, André Leon Talley, Uma Thurman, Dave Chappelle, and more made their way into the room. “I think it’s amazing!” She wasn’t alone. Disco-suited dancers on platforms put the room in the right vibe. “Let’s dance it off,” winked one Marc The Diamond Horseshoe — the glamorous cabaret club in thegirl basement of theAlive” Paramount Hotel thatthe Jacobs Spring campaign as “Stayin’ blasted over was open from 1938 to 1951 — relaunched on New Year’s Eve with a $20 million renovation, and some speakers. “I’ve only seen the boobs [on the cover of the book] of its original denizens were there. so far,” quipped Jamie Bochert, sporting full Spring 2016 Marc Actor Peter Gallagher was on theJacobs, scene with hisIwife, and mother-in-law, “but love Paula discoHarwood . . . [and]Gallagher, I love dancing.” Paulette Harwood, who was a dancer at the original club when it was owned by lyricist Billy Rose. As the party up,was Campbell, wearing a plunging, Harwood told us she started working at the clubpicked when she just 14 years old, and danced there for a sparkling, custom Marc Jacobs, made her way through the decade. kiss Edward Enninful, hug AnnaasSui, The new spot opened with a showcrowd, called, pausing “Queen oftothe Night, ” created by Randy Weiner, wellpose as one for more than a few photos, and still yet dance the night away. of the producers of “Sleep No More,” with contributions from Simon Hammerstein, designer Thom Browne and others. Harwood was tearful when shebewas brought to the stage for guests, Revelers could seen leafing through theapplauding tome—a giant including Hammerstein, Sir Ian McKellan, Andre Balazs, and Michael Avedon. sculpture of a book with a three-dimensional case designed by The immersive, wild “Queen” show included a writhing nakedout. woman, eyedroppers olive juice Allen Jones—on the way No surprise thatofCampbell squirted into guests’ mouths, an arty torture chamber, acrobats hanging from the ceiling, and a menu transfixed the guests, even after they had planned to call it a including whole pigs and lobsters served in bird cages. Harwood explained it now “looks very different.” night.


DIAMOND HORSESHOE | PRESS

Subterranean Acts of Sudden Intimacy ‘Queen of the Night’ Opens at the New Diamond Horseshoe Club By WILLIAM GRIMES

DEC. 26, 2013

IN its heyday, Billy Rose’s Diamond Horseshoe was quite the thing — “the most zestful, gorgeous and lovable pleasure palace in town,” a critic for The New York Times wrote shortly after it opened in December 1938. Buried deep in the basement of what is now the Paramount Hotel on West 46th Street in Manhattan, the theater transported audiences back to New York in the Gay Nineties, the era of Diamond Jim Brady and Lillian Russell, in a revue stacked with old vaudeville troupers and glamorous showgirls. Now it is back in business. The developer Aby Rosen, who bought the Paramount two years ago, has awakened the old theater from the half-century coma that it slipped into after closing in 1951, spending more than $20 million in renovations and financing Randy Weiner’s latest adventure in immersive theater, “Queen of the Night.” The show opens for a six-week run on New Year’s Eve. Devotees of Mr. Weiner should know, in a general way, what to expect: a disruptive, interactive theatrical experience that shrinks the distance between audience and actor and takes rude liberties with conventions.


COSMOPOLITAN | LV 2010

D.O.C.G. ENOTECA


D.O.C.G. ENOTECA


Located in The Cosmopolitan Las Vegas, D.O.C.G. Enoteca is a casual Italian steakhouse and classic wine bar named after the highest level of Italian wine origin, Denominazione di Origine Controllata e Garantita. With a comfortable rustic yet stylish atmosphere, featuring exposed brick and reclaimed wood, D.O.C.G. Enoteca is part enoteca and part espresso bar. Launched in 2010, D.O.C.G is open daily for lunch and dinner, serving refined Italian comfort foods like pizza, pasta, steaks, and chops, all prepared alla griglia (from the grill).

COSMOPOLITAN | LV 2010


antipasti CRISPY ARTICHOKE lemon & thyme GRILLED OCTOPUS bay scallops & cannellini beans MUSSELS nduja, potatoes & calabrian chiles

13.

INSALATA MISTA feta & white balsamic vinaigrette

11.

17.

CAESAR SALAD (traditional) romaine lettuce, croutons & caesar dressing

12.

17.

13.

“D.O.C.G.” MEATBALLS veal & pork meatballs & whipped ricotta

15.

“D.O.C.G.” CHOPPED SALAD soppressata, provolone & red wine vinaigrette

FRITTO MISTO

16.

CLAM & POTATO SOUP herbed garlic bread

13.

ROASTED PRAWNS

17.

SEASONAL BRUSCHETTA

12.

EGGPLANT PARMIGIANA

12.

D.O.C.G. platter for two

28.

ROASTED BONE MARROW

18.

caperberry aioli

chile salsa verde

crispy eggplant, tomato & mozzarella blistered grapes & garlic breadcrumbs

pizze

ARTISANAL MEATS & IMPORTED CHEESES housemade pickles & olives

pasta

“D.O.C.G.” PIZZA* fonduta, egg & truffles MARGHERITA mozzarella & tomatoes

21.

SAUSAGE broccolini & provolone OXTAIL & TRUFFLE FLATBREAD caramelized onions SOPPRESSATA PICANTE salami, smoked mozzarella & spinach BURRATA tomato, olive oil & cracked black pepper

21.

17.

SCHIACCIATA

25. 24. 25. 25.

prosciutto cotto, fontina & chile oil

BIANCA

19.

goat cheese, lemon & arugula

PICI (SHORT, THICK SPAGHETTI) braised duck sauce & black truffles RICOTTA RAVIOLINI stewed baby tomato & basil CAVATELLI sausage & porcini mushrooms “D.O.C.G.” SPAGHETTI baby meatballs & rustic sauce LINGUINE “FRA DIAVOLO” lobster & rock shrimp TAGLIATELLE BOLOGNESE butternut squash & parsnip

25.

STROZZAPRETI cacio & pepe LASAGNA

19.

20. 24. 22. 32. 30.

29.

braised rabbit & pumpkin

secondi PORK CHOP SALTIMBOCCA* fontina, sage & potatoes STEWED CALAMARI PUTTANESCA olives & parsley SOLE PICCATA braised kale & fingerline potatoes

36.

8 OZ PRIME FILET* tuscan herb potatoes & red wine sugo

40.

14 OZ PRIME NY STRIP* tuscan herb potatoes & red wine sugo

42.

30.

45.

WILD MUSHROOMS garlic & thyme SMASHED POTATOES spicy mayo ROASTED CARROTS farro & parsnip

8.

28. 40.

42. 40.

contorni 8. 8. 8.

* THE CONSUMPTION OF RAW OR UNDERCOOKED FOODS SUCH AS MEAT, POULTRY, SHELLFISH & EGGS WHICH MAY CONTAIN HARMFUL BACTERIA, MAY BE HAZARDOUS TO YOUR HEALTH.

18% gratuity will be included in parties of 7 or more

8. 8.

D.O.C.G. / 2016

CRISPY BRUSSELS SPROUTS pancetta aioli SAUTEED SPINACH lemon & black pepper CHARRED BROCCOLI ricotta salata

28.

SEAFOOD AL FORNO lobster, clams & prawns CHICKEN SCARPARIELLO pickled peppers, roasted potatoes & sausage BRAISED LAMB SHANK lentil sugo VEAL CHOP PARMIGIANO tomato & burrata WHOLE GRILLED BRANZINO fall farro salad


cocktails MONTENEGRO MULE montenegro amaro, ciroc peach, & ginger beer 14

CIAO BELLO absolut, aperol, st. germain & orange bitters 14

MEZCAL NEGRONI montelobos mezcal, compari, carpano antica formula

ROMAN GODDESS st. germain, hendrick’s, lemon & mint 14

14

wine by the glass vino frizzante/vino rose PROSECCO STELLINA DI NOTTE

12

“SPARKLING ROSÉ” LAMBERTI

17

MOSCATO SARACCO

14

veneto

calmasino piemonte

FRAGOLA strawberry puree, ketel one citron vodka, sprite

CYNAR MANHATTAN knob creek, cynar, clove & simply syrup

14

14

vino bianco

APPLE CIDER SANGRIA tieton apple cider, laird’s applejack brandy & cinnamon simple syrup

GARGANEGA“SAN VINCENSZO” ANSELMI

14

PINOT GRIGIO BOCELLI

14

SAUVIGNON BLANC “ICON” NOBILO

15

RIESLING “EIFEL” HEINZ

14

CHARDONNAY MONIKER

16

ROSÉ WHISPERING ANGEL

16

veneto

15

venezie

bottled birra

marlborough mosel

GOOSE ISLAND MATILDA chicago, belgian style farmhouse ale

15

ANCHOR STEAM LIBERTY ALE san francisco, pale ale

7

MORETTI LA ROSSA udine, italy, doppelbock

8

PERONI NASTRO AZZURO rome, italy, pale lager

7

BLANCHE DE BRUXELLES belgium, white ale

8

DOGFISH HEAD 90 MINUTE gaithersburg, maryland, IPA

8

SIERRA NEVADA SEASONAL chico, california

8

TIETON APPLE CIDER yakima, washington, cider

mendocino provence

vino rosso PINOT NOIR GARNET sonoma

15

MALBEC “AMADO SUR” TRIVENTO

16

SANGIOVESE CALDORA

16

mendoza abruzzo

15

MONTEPULCIANO “FARNESE” FANTINI

abruzzo

CABERNET SAUVIGNON “IF YOU SEE KAY” 18

lazio 15

SANGIOVESE/CANAIOLO/COLORINO SOFFOCONE

toscana

draught birra MORETTI udine, italy, pale lager

8

FIRESTONE WALKER “805” paso robles, ca, blonde ale

8

NEW BELGIUM “CITRADELIC” fort collins, co, tangerine IPA

8

STELLA ARTOIS leuven, belgium, pilsner

D.O.C.G. 2016

10

26


B U C K H E A D | AT L

2015

C H I C AG O | I L

2015

S O U T H B E AC H | M I A

2012

DOLCE ITALIAN


DOLCE


Capturing the timeless spirit of Fellini’s 1960’s Rome, Dolce Italian truly brings ‘la dolce vita’ to life with its effortless charm and approachable sophistication. In 2015 Dolce Italian took national stage, winning Bravo TV’s newest culinary competition series, ‘Best New Restaurant.’

Executive Chef Paolo Dorigato brings to each restaurant his lifetime of culinary passion driven by his upbringing in Trentino, Italy coupled with international experience at legendary restaurants including Le Cirque and Cipriani. Dorigato expresses Italian cuisine in its purest form with his simple yet bold, authentic, and seasonal menus. Signature Dolce classics range from handcrafted pastas, to elegant seafood risotto, meatballs over creamy polenta, and a selection of specialty Neapolitan pizzas. The bar showcases an extensive wine list and specialty cocktails such as a barrel-aged Negroni and Aperol Spritz. Designed by Chris Sheffield of SL Design, the dining room offers a curated collection of mid-century modern furniture in a bright and energetic space, in order to create a communal and convivial dining experience.

In 2012, Dolce Italian opened its first location in South Beach at the Gale Hotel, where it received glowing reviews, including a three-star review from the Miami Herald. Following Dolce Miami’s crowning of ‘Best New Restaurant’ in 2014, Dolce then expanded to Chicago’s bustling River North in May 2015 at the boutique hotel The Godfrey. In September 2015, the restaurant opened its third outpost in Oliver McMillan’s Buckhead Atlanta lifestyle development, surrounded by luxury brands such as Hermès and the St. Regis Hotel. LDV Hospitality is looking forward to bringing this concept back home, to New York City, in 2017.

B U C K H E A D | AT L

2015

C H I C AG O | I L

2015

S O U T H B E AC H | M I A

2012


antipasti ARUGULA SALAD

candied walnuts, speck, radicchio, seasonal fruit, montasio cheese

TUNA TARTAR*

13

18

avocado, capers, radish, mediterranean salsa

CAPRESE

15

FRITTO MISTO

16

GRILLED OCTOPUS

18

creamy polenta, parmigiano

DOLCE MEATBALLS

14

BURRATA & SAN DANIELE

17

housemade mozzarella, heirloom tomatoes, basil, aged balsamic

chickpeas, farro, pistachio vinaigrette

ASPARAGUS SOUP lemon crème fraiche

calamari, shrimp, vegetables, marinara, aioli

9

(with shrimp 14)

HEARTS OF ROMAINE

12

HEIRLOOM BEETS

14

caesar dressing, focaccia croutons

haricot vert, straccchino “piadina”, roasted pears, quince compote

SEARED SCALLOPS

18

BEEF CARPACCIO ALLA PIEMONTESE *

17

brussel sprouts, cauliflower ‘gremolata’

prosciutto wrapped breadsticks, ‘giardiniera’

ARTISANAL CURED MEATS & CHEESE PROSCIUTTO SAN DANIELE

CAPRINO

SALAMI

ASIAGO

SPECK PORCHETTA

PECORINO TOSCANO GRANA PADANO

“IL TAGLIERE” 38

tricolore salad, charred leeks aioli, hazlenut vinagrette, black truffles

SMALL BOARD // choice of 2 cheeses 2 meats 24

pizze

primi

MARGHERITA

(with prosciutto 19) fior di latte mozzarella, san marzano tomatoes

13

BROCCOLI E SALSICCIA

16

ZINGARA

16

CONTADINA

SPAGHETTI ALLA CHITARRA

san marzano tomatoes, basil, parmigiano

(with meatballs 26)

19

PUMPKIN RAVIOLI

21

TORTELLI AL TARTUFO

24

15

LASAGNETTE VERDI

22

TARTUFATA

19

STRACCETTI ALLA BOLOGNESE

24

CAPRICCIOSA

15

MAINE LOBSTER RAVIOLI

26 26

bianca, broccoli rabe, italian sausage spicy salami, peppers, onions

crispy brussel sprouts, brown butter, sage ricotta & spinach, montasio, leeks, black truffles

artichokes, mushrooms, spinach, zucchini, peppers bianca, speck, spicy salami, truffle oil

veal ragu, bechamel, mushrooms braised beef, veal, pork ragu

artichokes, ham, mushrooms, olives

asparagus, mushroom, sauce armoricane

PRIMO AMORE

19

RISOTTO ALLA PARMIGIANA

SUNDAY GRAVY

17

LINGUINE AI FRUTTI DI MARE

burrata, cherry tomatoes, arugula, parmigiano spicy salami, meatballs, parmigiano

spinach, braised short ribs

shrimp, scallop, calamari, seafood sauce

( with half lobster 37)

27

secondi ROASTED BRANZINO

VEAL SCALOPPINE AL LIMONE

39

palermo sauce

34

potato gnocchi, zucchini, grilled asparagus

SEARED ‘SKUNA BAY’ SALMON

8 0Z FILET

29

sunchoke, baby bok choy, rainbow peppers, chive oil

MEDITERRANEAN ‘CIOPPINO’

44

roasted vegetables, black truffle sauce

36

MURRAY FARM CHICKEN

fisherman stew, brodetto, spinach, toasted garlic ciabatta

broccolini, fingerling potatoes, baby peppers

VEAL MILANESE

42

breaded veal cutlet, arugula salad, cherry tomatoes, shaved parmigiano

contorni 8

ROASTED FINGERLING

EGGPLANT PARMIGIANA

JUMBO ASPARAGUS

WILTED SPINACH

BRUSSEL SPROUTS

CHARRED BROCCOLINI

lemon, garlic

nutmeg, ricotta salata

san marzano tomatoes, fior di latte

bacon, onions

simply grilled

shallots, peperoncino

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness Gluten Free pasta is avaiable upon request 18% service charge is added to every check

27


Specialty Cocktails

WINE BY THE GLASS

13

Le Bollicine

WHITE N EGRON I

DOL CE MUL E effen cucumber vodka cucumber, strawberries ginger beer

fords gin suze cocchi americano

MANHATTAN

ARAN CIATA aperol, dolin blanc fresh squeezed orange juice club soda, prosecco

rittenhouse rye cocchi barolo chinato aromatic bitters

PROSECCO

12

FRANCIACORTA ROSÉ

18

CHAMPAGNE ‘CUVÉE SAINTE ANNE’

25

mionetto, veneto berlucchi, lombardia

chartogne-taillet, france

PINE APPL E E XPRE SS casamigos blanco, pineapple jalapeno cilantro syrup mezcal mist

I Bianchi CHARDONNAY ‘BRAMITO’

15

FALANGHINA

13

GRECHETTO

14

LUMASSINA

12

GEWÜRZTRAMINER

15

castello della sala, umbria 2013

Classic Cocktails 13

OL D F ASHIONE D

la sibilla, campania 2013

sergio mottura, lazio 2013 HARVE Y WALLBAN GER russian standard vodka fresh squeezed orange juice galliano foam

high west american prairie bourbon sugar, aromatic bitters orange twist

punta crena, liguria 2013 elena walch, alto adige 2014

AME RICANO

QUE E N’S PARK SWIZZLE

campari carpano antica club soda

botran reserva, mint fresh squeezed lime juice aromatic bitters

I Rosé ROSÉ ‘BRANCATO’

14

il poggione, toscana 2014

Draft Beer 7

AIX EN PROVENCE ROSÉ

11

bieler, provence, france 2014

LAGUNITAS LITTLE SUMPIN’ SUMPIN’ PERONI

I Rossi

Bottled Beer 7

AMSTEL LIGHT DOGFISH HEAD ‘PALO SANTO MARRON’ DUVEL GOOSE ISLAND ‘SOFIE’ MODELO ESPECIAL MORETTI LA ROSSA

ETNA ROSSO ALLEGRACORE

17

AGLIANICO ‘CORE’

16

SANGIOVESE ‘RUBIO’

12

SUPERTUSCAN ‘PROMIS’

25

COLORINO

15

ROERO NEBBIOLO

14

romeo del castello, sicilia 2013

montevetrano, campania 2013 san polo, toscana 2012

ca marcanda - gaja, toscana 2012 montenidoli, toscana 2012 matteo correggia, piemonte 2013


DOLCE ITALIAN | PRESS


DOLCE ITALIAN | PRESS


NEW YORK 2008

LUGO CUCINA ITALIANA


LUGO CUCINA ITALIANA


Lugo Cucina Italiana is an Italian American feast, delivering fresh, casual renditions on the classics. A walk-in caffè invites guests to enjoy a leisurely glass of Prosecco and Italian tapas while the bustling dining room offers a true Italian American dining experience with homemade pastas and timeless fish and meat entrées. Lugo is the perfect forum for socializing and gathering, surrounded by the convivial charm of Italian caffè culture. Located at Madison Square Garden, Lugo is open daily, serving breakfast, lunch and dinner, and was honored as one of the top 10 Italian restaurants in NYC by the Food Network.

NEW YORK

2008


CUCINA ITALIANA

Antipasti

Primi

BEEF CARPACCIO

16

SPAGHETTI AL POMODORO

18

BURRATA

14

LINGUINE ALLE VONGOLE

26

TUNA POKE

18

RIGATONCINI ALLA BOLOGNESE

24

CALAMARI FRITTI

15

CAVATELLI

25

DIAVOLA SHRIMP “SPIEDINI”

18

LUGO MEATBALLS

GNOCCHI ALLA ROMANA

mushrooms, baby arugula, parmigiano, truffle sauce arugula, asian pear, pickled shallots, roasted hazelnuts avocado, red onion, pickled jalapeños, fresh lime fra’ diavolo sauce

traditional ragú and parmigiano short rib ragú, whipped ricotta

20

15

RAVIOLI DI SPINACI

20

13

GNOCCHI ALLA NORCINA

23

16

ORECCHIETTE

23

pomodoro sauce, parmigiano

GRILLED OCTOPUS

garlic, little neck clams, white wine, seasoned bread crumbs

PENNE ALLA VODKA

grilled filone, garlic butter

semolina gnocchi, truffled mushrooms, parmigiano

fresh tomato sauce, basil, parmigiano

peas, crisp prosciutto, pecorino tomato mascarpone sauce

sausage, mushroom, truffle cream

sweet sausage, broccoli rabe, pecorino

lemon chick pea purée, olives, tomato, celery

EGGPLANT PARMIGIANA

“fior di latte” mozzarella, mariana, fresh basil

Secondi

13 SALMONE AL FORNO

28

BLACK SEA BASS

30

SEARED SCALLOPS

30

braised lentils, horseradish sauce, baby carrots

LUGO PLATTER for two 28

assorted cured meats, hand pulled mozzarella, giardiniera, zucchini chips

zucchini, squash, tomato, scampi sauce short rib risotto cake, romesco sauce

HAND PULLED MOZZARELLA 15

BRANZINO ALLA GRIGLIA

32

ROASTED LEMON GARLIC CHICKEN

27

CHICKEN ALLA PARMIGIANA

24

VEAL PICCATA AL LIMONE

29

ROAST FILET MIGNON

34

asparagus, cherry tomatoes, salsa verde

tomato, basil, balsamic reduction, served warm

fingerling potato, spinach, natural jus

Insalate TRICOLORE SALAD

endive, arugula, radicchio, shaved parmigiano & pignoli vinaigrette

mozzarella, pomodoro sauce

mashed potatoes, lemon caper sauce

12

polenta cake, mushroom fondue, shaved parmesan

CAESAR SALAD

13

ARUGULA SALAD

14

SEAFOOD SALAD

19

ROAST BEETS

15

romaine lettuce, focaccia croutons, caesar dressing shaved apples, gorgonzola crumble, bacon, dried cranberries shrimp, calamari, scallops, mustard potatoes, celery, tomatoes, lemon oil haricot vert, hazelnuts, goat cheese crostini

Pizze 15

BRONX TALE

16

MARGHERITA

14

IL GIARDINO

15

WILD MUSHROOMS

15

BIANCA

15

PROSCIUTTO “SAN DANIELE”

17

meatball, tomato, ricotta, mozzarella, sauteed onions tomato, mozzarella, basil zucchini, squash, eggplant, onion, lemon ricotta cheese provolone, tomato, parmigiano ricotta, mozzarella, parmesan arugula, tomato, parmigiano

BROCCOLI RABE CRISP PARMESAN POTATO TRUFFLED WILD MUSHROOMS CHIANTI ONIONS

8

TRUFFLE CREAM SPINACH GARLICKY GREEN BEANS PANCETTA BRUSSEL SPROUTS GARLIC MASHED POTATO

Weekly Specials

DIAVOLA

spicy salami, spit roasted peppers, pickled jalapeño, caramelized onion

Contorni

MO ND AY/LUNEDI

SEARED AHI T UN A 32 T U ES DAY/MARTEDI

LASAGN A BO LO GN ESE 22 WE DNES D AY/MERCOLEDI

CHI CKEN SCARP ARI EL LO 30 T H U R S DAY/GIOVEDI

SURF AN D T URF 39

La Dolce Vita

dinner menu 01.18

F R ID AY/VENERDI

SP AGHET T I N ERO 30


WINE BY THE GLASS

Cocktails 15

W HI S K EY L E MO NA D E jack daniel’s honey, fresh lemonade INIZIO bacardi, cointreau, lime, pineapple, mint

Vino Frizzante / Vino Rosé

CA LLI NG CAR D hendrick’s, rosemary, thyme, citrus BASIL CITRUS MANHATTAN makers mark 46, fresh lemon, bitters, basil M A R G HER I TA I T A LI A N A avion silver tequila, aperol, cointreau, lime

FRUTA TEMPESTA mount gay black barrel, cointreau fresh orange, cherry juice, rosemary SOLE INVERNALE absolut elyx, cointreau, citrus, rosemary

THE V E S PA tito’s, watermelon, cranberry, fresh lime

PROSECCO

12

ROSATO

13

ROSÉ PROSECCO

12

CHAMPAGNE

24

MOSCATO D’ASTI

12

la tordera, nv, veneto fattoria sardi, 2015 , toscana trevisiol, nv, veneto

gh mumm ‘cordon rouge’, nv, france michele chiarlo, 2015 , piemonte

Vino Bianco

12

PINOT GRIGIO

stellina di notte, 2015, veneto

12

RIESLING pierre sparr , 2014, france

16

GAVI

BARREL AGED NEGRONI

malgra, 2014, piemonte

30 days

13

SAUVIGNON BLANC

antica formula carpano, campari, bombay sapphire

stoneleigh, 2014, marlborough ,

17

CHARDONNAY unoaked

14

acacia, 2015, california

14

PINOT BIANCO kettmeir, 2015, alto adige

Bottled Birra

15

SANCERRE domaine la barbotaine, 2015, loire valley

CORONA

8

HEINEKEN

8

COORS LIGHT

7

BUDWEISER

7

AMSTEL LIGHT

7

SIERRA NEVADA

8

18

CHARDONNAY sonoma cutrer, 2014, sonoma county

CHIANTI

Vino Rosso

12

tenuta di trecciano, 2014, toscana

BARBERA D’ASTI

7

CAPTAIN LAWERNCE IPA

13

renato ratti battaglione, 2013, piemonte

GRENACHE

Draught Birra

13

las rocas, 2012, spain

PINOT NOIR

14

l’umami , 2015 , willamette valley

SHOCK TOP

USA, 5.20%

8

PERONI

Italy, 5.10%

8

NEGRA MODELO

Mexico, 5.4%

8

STELLA ARTOIS

Belgium, 5.0%

8

SAM ADAMS

USA, 5.3%

9

sterling, 2013, napa valley

DUVEL

Belgium, 8.5%

9

SUPER TUSCAN

15

PINOT NOIR

14

TRE

14

CABERNET SHIRAZ

16

BABY AMARONE

17

Sangria BIANCA or ROSSA

MALBEC

12

graffigna ‘centenario’, 2014, mendoza

CABERNET

14

josh cellars, 2014, north coast, ca

MERLOT

16

yantra, 2014, tuscany talbott “kali hart”, 2013, california

glass

12

carafe

42

brancaia, 2013, toscana penfolds “bin 8”, 2014, australia

Aperitivi 12

LUGO SPRITZ APEROL

Frizzanti 15

allegrini, 2012, veneto whitehall lane “tre leoni”, 2014, napa valley, ca

R OS SI NI prosecco, fragolí, strawberry purée, mint

Beverages

VERMOUTH LILLET CAMPARI

17

CABERNET

G I G LI O G I A LLO prosecco, absolut elyx, pineapple juice

ARNOLD PALMER

5

LEMONADE

ICED TEA

CORSO COFFEE

SODA

TEA


LUGO CUCINA ITALIANA | PRESS

BESTOFNEWYORK Best Italian 1. BECCO RESTAURANT 355 W 46th St Manhattan

2

5

2

Lidia Bastianich is one of my all-time favorite chefs, so I was quick to try out her NYC restaurants. All of them have impeccable service and exquisite food. Becco is no exception. Conveniently located on Theater Row, just a few blocks from Times Square, it’s a great place to go when you’re in the mood for fresh, homemade pasta. I highly suggest getting the meatball appetizer and three pasta meal—it’s life-changing! DANIELLE MANZI Advertising Sales Assistant Food Network Magazine

5. ROSEMARY’S ENOTECA AND TRATTORIA 18 Greenwich Ave Manhattan

7. VIA EMILIA 47 E 21st St Manhattan

That is always the case at Rosemary’s. I lived in Italy for eight years and I will say that this is the closest thing to being there. The food is prepared really well and presented even better. Definitely try both the foccacia and octopus dishes. The best part is that you can get a decent glass of wine for $10. Really great, fun scene. HOLLY, 42

New York City. What’s great is that though it serves traditional Modenese 1cuisine, it doesn’t scream “traditional Italian” to most Americans. Dishes like Gnocoo Fritto (puffy fritters with cured meat), Fichi alla griglia (grilled figs with a honeyed gorgonzola) and Spaghetti neri con gamberetti (black squid ink pasta with shrimp in a citrus cream sauce) are far cries from Chicken Parmesan. Each dish tastes fresh, both in preparation and thinking, and their fantastic selection of Lambrusco wines top off the already incredible experience.

After contributed living in Italy for four Food Network Magazine’s Sales & Marketing Department and thirty-one urbanites, ages 26–44, tomonths, I can You can tell a good restaurant by how packed truly say this is some of the most authenticthis year’s “Best of New York” list. Here you’ll find their favorite Applewaiting picks: bars and more. the bar isBig with people to berestaurants, seated. tasting Italian food I’ve experienced in

2. LUGO CAFFE 1 Penn Plaza Manhattan I had one of my top NYC meals here. First let me tell you about the spiced ricotta-topped gnocchi. It may sound dramatic, but I moaned the whole time I was eating it. Don’t fill up on bread, because that gnocchi is to die for! RACHEL, 30 3. SD26 19 E 26th St Manhattan SD26 delivered the best panna cotta I have ever eaten—and I’m Italian! Though that is a must, please do yourself a favor and order the uovo raviolo with truffle butter (egg ravioli). It’s unbelievable. Share it with someone because it’s rich. I also love their self-serve wine bar. JOHN, 42

4. UVA 1486 Second Ave Manhattan Definitely one of the best wine bars/ restaurants I know. The relaxed, rustic vibe a perfect backdrop for the outstanding, authentic Italian. Perfect for enjoying a glass of wine while sharing appetizers with friends—or for any occasion. JONATHAN ALVIS Associate Art Director Food Network Magazine

6. LUPA 170 Thompson St Manhattan Lupa provides authentic Italian cuisine at its finest! The family-style servings of home-recipe Italian classics are masterfully prepared and absolutely delicious!

KEVIN LONGO Creative Director Food Network Magazine

AMY LANE Associate Director Integrated Marketing Food Network Magazine

13

SEPTEMBER 2013


LUGO CUCINA ITALIANA | PRESS


TIMES SQUARE | NYC 2013

PARAMOUNT BAR & GRILL


PARAMOUNT BAR & GRILL


The Paramount Bar & Grill, located within the iconic Paramount Hotel in New York’s Theater District, offers continental classic comfort fare paired with timeless cocktails and bar snacks. The restaurant opened in 2013 and serves breakfast, lunch and dinner daily.

TIMES SQUARE | NYC 2013


APPETIZER FRIED CALAMARI $12

CAESAR SALAD $11

garlic croutons, parmigiano shavings (add chicken $8/shrimp $12)

pickled chili peppers, gribiche sauce, parsley

ARUGULA SALAD $12

GRILLED CHICKEN SATAY $12

candied walnuts, shaved apples, maytag blue cheese crumble

peanut sauce

SEASONAL SALAD $11

CHARCUTERIE PLATTER $22 mostarda, cornichons, country toast

vinaigrette or buttermilk-mustard, spring vegetables, mint

LINGUINI $13

CAPRESE $13

“fior di latte” mozzarella, heirloom tomatoes, agd balsamic, basil

grilled chicken, pesto

OYSTERS HALF SHELL (6) $18

CHEESE RAVIOLI $14

champagne - fennel mignonette

peas, mushrooms, lemon

JUMBO SHRIMP COCKTAIL $19

SOUP OF THE DAY $10

spicy cocktail sauce

MAINS BURGER DELUXE $21 house blend, onion-brioche bun

TURKEY CLUB $16 ciabatta, applewood bacon, avocado

CHICKEN SALAD SANDWICH $15 challah, bibb lettuce

ROASTED CHICKEN $23 organic chicken, seasonal vegetables, brown rice

ORGANIC SALMON $25 leeks, crispy potatoes, horseradish cream

SEARED BLACK SEA BASS $24 broccoli, cauliflower, raisin, grenobloise

PAN-SEARED FILET MIGNON (7oz) $34 roasted potatoes, arugula, red wine sauce

BERKSHIRE PORK CHOP (14oz) $26 german potato salad, bourbon glaze

SIDE ORDERS $8

FRENCH FRIES

GERMAN POTATO SALAD

HARICOTS VERT

BROCCOLI CHEDDAR

ROASTED POTATOES

SAUTÉED SPINACH

CREAMY POLENTA

SWEET POTATO FRIES


AMERICAN BUFFET fresh fruit salad, oatmeal, cereals, serrano ham, danishes, croissants, muffin, bagels, toast, scrambled eggs, bacon, sausage, french toast, o’briens potatoes, juice, coffee, or tea $21.95 local smoked salmon or pancakes for an additional $10

A LA CARTE AMERICAN BREAKFAST $23

two eggs any style, choice of bacon or sausage, choice of toast, o’brien potatoes, coffee & juice

EGG AND CHEESE ON FOCACCIA ROLL $15 sandwich with apple smoked bacon, aged cheddar

THREE EGGS OMELETTE $17

choice of 3: peppers, onions, bacon, ham, spinach, cheddar cheese, gruyere. additional toppings $2

SCOTTISH SMOKED SALMON $24

red onion, crème fraîche, shaved radish, dill, everything bagel croutons

PURGATORY $19

oven roasted eggs, san marzano tomatoes, capers, calabrian chili, grana padano

EGG WHITE FRITTATA $22

asparagus, goat cheese, pickled red pearl onions

FLORENTINE $19

poached eggs, spinach, hollandaise, english muffin

BENEDICT $23

poached eggs, canadian bacon, hollandaise, english muffin

BELGIAN WAFFLE $21

mixed berry compote, vanilla whipped cream

HUEVOS RANCHEROS $20

black beans, crispy tortilla, house made guacamole, queso fresco

SIDE ORDERS

BEVERAGES

BACON $6

CORSO COFFEE $5

SAUSAGE $6 O’ BRIEN POTATOES $5

HARNEY & SONS TEA $5

english breakfast, earl grey, chamomile, green, or mint verbena

TOAST $4

MILK $5

white, wheat, or rye

whole, skim, or soy

BAGELS $6

ASSORTED JUICE $6

plain, sesame, poppy, whole wheat, or everything

CAPPUCCINO, LATTE, ESPRESSO $5 DOUBLE ESPRESSO $6

BREAKFAST HOURS: 7AM - 11AM


S O U T H B E AC H | M I A

2012

REC ROOM


REC ROOM


Rec Room revives and reminisces the unforgettable 1970’s by recreating the basement house party. The eclectic display of vinyl records lines the walls of raw, unclaimed wood and funky plush banquettes. The environment fosters an ambiance that is equal parts high energy dive bar and glamorous lounge, making for a truly unique nightlife experience. Envisioned by nightlife pioneer Amy Sacco, Rec Room opened at the Gale Hotel in Miami Beach in 2013.

S O U T H B E AC H | M I A

2012


Cocktails

BLACKBERRY LIME RICKEY ..............14 woody creek vodka, agave nectar, lime juice, blackberries, topped with prosecco

By the Glass

WHITE POET’S LEAP RIESLING ................15 FOLEY CHARDONNAY ....................19 ALPHONSE MELLOT “LA MOUSSIERE” SANCERRE .............20

HONEY BADGER .......................14 spring 44 honey vodka, lemon juice, apple cider, cinnamon agave

RABBIT HUNTER ......................15 basil hayden’s bourbon, lime, mint, topped with ginger beer

TEQUILA MOCKINGBIRD .................18 don julio silver tequila, aperol, st. germain, grapefruit juice

BLACK CHERRY SLING ..................17 breckenridge bourbon, cherry bitters, cane-sugar simple syup, lime juice, cherry cordial, soda

RED KIVELSTADT “FATHER’S WATCH” RED RHÔNE BLEND .....................14 UNVARNISHED PINOT NOIR ..............18 OBSIDIAN RIDGE CABERNET SAUVIGNON ..................19

SPARKLING ARGYLE ROSÉ ........................18 AYALA BRUT “MAJEUR” .................25

COLD BEVERAGES PELLEGRINO ORANGE ...................5 PELLEGRINO GRAPEFRUIT ...............5 RED BULL ............................5 RED BULL SUGAR-FREE .................5 RED BULL TROPICAL ...................5 FIJI WATER ..........................5

MT. ASPEN ERUPTS ....................18 del maguey vida mezcal, cimarrón blanco tequila, lime juice, agave nectar, egg white

THE BIG CHILL .......................15 hendrick’s gin, stoli blueberi vodka, prosecco, lime juice, cane-sugar simple syrup, cucumber juice

Beer

BOTTLE / CAN AMSTEL LIGHT.........................7 ASPEN BLONDE.........................7 ASPEN IPA............................7 COORS................................6 COORS LIGHT..........................6 CRISPIN..............................7 GUINNESS.............................7 PACIFICO.............................7 STELLA...............................7


By the Bottle VODKA

BELVEDERE........................... 550 BELVEDERE NIGHT SABER............... 650 BELVEDERE NIGHT SABER MAGNUM...... 1,100 GREY GOOSE.......................... 550 GREY GOOSE L’ORANGE................. 550 GREY GOOSE LE CITRON................ 550 GREY GOOSE MAGNUM................. 1,100 KETEL ONE........................... 500 STOLI ELIT.......................... 700 STOLI ELIT MAGNUM................. 1,200 TITO’S.............................. 500 WOODY CREEK......................... 525

TEQUILA

DON JULIO BLANCO.................... 525 DON JULIO REPOSADO.................. 550 DON JULIO ANEJO......................575 DON JULIO 1942.................... 1,000 CASAMIGOS........................... 400 CASAMIGOS REPOSADO.................. 500 PATR Ó N GRAN PLATINUM.............. 1,050 CLASE AZUL BLANCO................... 600 CLASE AZUL REPOSADO................. 650 CORZO SILVER........................ 450 CASA DRAGONES JOVEN............... 1,200

GIN

HENDRICK’S.......................... 550 BOMBAY SAPPHIRE..................... 525 TANQUERAY NO. TEN................... 500

RUM

BACARDI............................. 500 RON ZACAPA 23....................... 650 RON ZACAPA XO....................... 725 SAILOR JERRY........................ 525 CAPTAIN MORGAN...................... 450

WHISKEY/BOURBON

JACK DANIEL’S....................... 450 JAMESON............................. 500 STRANAHAN’S......................... 525 CROWN ROYAL......................... 550 KNOB CREEK.......................... 550 MAKER’S MARK........................ 500 BULLEIT............................. 500

SCOTCH/COGNAC

GLENLIVET 12........................ 525 GLENMORANGIE 10..................... 525 MACALLAN 12......................... 550 MACALLAN 18......................... 575 CHIVAS REGAL 12..................... 575 JOHNNIE WALKER BLACK................ 575 JOHNNIE WALKER BLUE............... 1,200 HENNESSY VS......................... 600 REMY MARTIN VSOP.................... 600 LOUIS XIII....................... 10,000

Champagne

CHAMPAGNE

VEUVE CLICQUOT YELLOW............... 350 VEUVE CLICQUOT ROSE................. 450 M Ö ET IMPERIAL VINTAGE ‘06............ 550 BOLLINGER LA GRANDE ANNÉE ‘04. ...... 625 ACE OF SPADES..................... 1,000 ACE OF SPADES ROS É ................ 1,500 CRISTAL........................... 1,100 CRISTAL ROS É ...................... 1,600 DOM P É RIGNON LUMINOUS ‘04......... 1,050 DOM P É RIGNON ROS É LUMINOUS........ 1,400 DOM P É RIGNON OENOTHEQUE ‘98....... 1,500 KRUG GRAND CUV É E.................. 1,300

MAGNUM

VEUVE CLICQUOT YELLOW............. 1,000 VEUVE CLICQUOT ROSE............... 1,200 ACE OF SPADES..................... 2,250 ACE OF SPADES ROSE................ 3,250 CRISTAL........................... 2,200 CRISTAL ROSE...................... 2,800 DOM PÉ RIGNON LUMINOUS ‘05......... 2,250 DOM PÉ RIGNON ROSÉ LUMINOUS........ 3,000 KRUG GRAND CUVEE............... ... 2,300 BOLLINGER SPECIAL CUVÉE........... 1,500

JEROBOAM

ACE OF SPADES..................... 7,500 ACE OF SPADES ROS É ............... 11,000 CRISTAL.......................... 10,000 DOM P É RIGNON LUMINOUS ‘04......... 6,500 VEUVE CLICQUOT YELLOW............. 2,250

METHUSELAH

ACE OF SPADES ROSE............... 80,000 VEUVE CLICQUOT YELLOW .............4,250

SALMANAZAR

VEUVE CLICQUOT YELLOW .............6,000

GREEN..............................2,500 6 VEUVE CLICQUOT YELLOW 1 MAGNUM OF BELVEDERE NIGHT SABER BLUE ..............................6,200 6 DOM PÉRIGNON LUMINOUS 1 MAGNUM OF BELVEDERE NIGHT SABER

BLACK DIAMOND......................6,785 2 DOM PÉRIGNON MAGNUMS 1 DON JULIO 1942 1 MAGNUM OF BELVEDERE NIGHT SABER

DOUBLE BLACK DIA MOND ..............8,100 6 ACE OF SPADES 1 DON JULIO 1942 2 MAGNUMS OF BELVEDERE NIGHT SABER OUT OF BOUNDS W/ FRESH JETS ......11,150

3 1 1 1

DOM PÉRIGNON ROSÉ MAGNUMS DOM PÉRIGNON 98 OENOTHEQUE DON JULIO 1942 MAGNUM OF BELVEDERE NIGHT SABER

INCLUDED: 30 DAY MEMBERSHIP TO FRESHAIR & FRESH JETS, UNLIMITED PRIVATE AIR TRANSPORT TO AND FROM DENVER, ASPEN, EAGLE-VAIL, TELLURIDE.


REC ROOM | PRESS

404 Washington Ave. , Suite 730 - Miami Beach, FL 33139- o.305.438.9200 - info@carmapr.com


REC ROOM | PRESS


RITTENHOUSE I PA

2016

MONTAUK | NY

2015

COSMOPOLITAN I LV

2010

MIAMI BEACH | FL

2008

MEATPACKING | NYC

2008

SCARPETTA


SCARPETTA


Scarpetta is LDV Hospitality’s signature restaurant concept that first launched in New York’s Meatpacking District. The Italian expression, “fare la scarpetta,” describes the gesture of taking a boot-shaped piece of bread to soak up the remaining sauce left in the pot or bowl. The restaurant's name is derived from this familial gesture and represents the indulgent pleasure of savoring a meal down to its very last taste. In 2008, Scarpetta received a James Beard nomination for ‘Best New Restaurant in America’ as well as a coveted three-star review from The New York Times.

The philosophy of Scarpetta’s kitchen is to create bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and are paired with the highest quality, locally sourced ingredients. Scarpetta’s famous Spaghetti Tomato & Basil is nothing short of classic simplicity in both taste and preparation. The understated, yet elegant approach to design creates an environment that is simultaneously chic, welcoming, and inspiring.

In 2009, following the success of the flagship location in New York, Scarpetta opened in Miami’s Fountainebleau Hotel and was awarded four stars from the Miami Herald. In 2009 the Scarpetta brand headed West opened its fourth location in Las Vegas at The Cosmopolitan Hotel. In the summer of 2015,

RITTENHOUSE I PA

2016

Scarpetta Beach returned East and opened its doors at Gurney’s Resort and Spa. The restaurant highlights

MONTAUK | NY

the local, bountiful seafood in a seasonal menu, making it the New York summer dining destination. One

COSMOPOLITAN I LV

year later in late Fall 2016, Scarpetta joined Philadelphia’s bustling dining scene in the historic Ritten-

MIAMI BEACH | FL

house Square at the Rittenhouse Hotel.

2015

2010

2008

MEATPACKING | NYC

2008


RAW YELLOWTAIL

18

TUNA ‘SUSCI’

19

BEET SALAD

17

CHARRED OCTOPUS

21

olio di zenzero & pickled red onion

marinated vegetables & preserved truffle

shaved vegetables, market greens, ricotta crema & beet vinaigrette

primi piatti

artichoke, potato, guazzetto & scallion vinaigrette RAW YELLOWTAIL

18

TUNA ‘SUSCI’

19

BEET SALAD

17

CHARRED OCTOPUS

21

WARM ASPARAGUS SOUP olio di zenzero & pickled red onion mussels, charred asparagus & tarragon

marinated vegetables & preservedCREAMY truffle POLENTA fricassee of truffled mushrooms

primi piatti

SHORT RIBS OF BEEF shaved vegetables, market greens,BRAISED ricotta crema & beet vinaigrette vegetable & farro risotto

artichoke, potato, guazzetto & scallion vinaigrette

17

19

18

17 mussels, charred asparagus &FARFALLE tarragon guanciale, spring vegetables & goat cheese fonduta

26

19 vegetarian menu available upon request fricassee of truffled mushrooms TAGLIATELLE braised oxtail, rapini, concentrated tomato & gremolata

29

WARM ASPARAGUS SOUP

CREAMY POLENTA

18

BRAISED SHORT RIBS OF BEEF

vegetable & farro risotto

SHORT RIB & BONE MARROW AGNOLOTTI

27

SPAGHETTI

24

garlic chip & horseradish

paste

tomato & basil

FARFALLE

DUCK & FOIE GRAS RAVIOLI

marsala reduction guanciale, spring vegetables goat available cheese fonduta vegetarian&menu upon request

30

29 seafood ragout, pancetta & herbed bread crumbs braised oxtail, rapini, concentrated tomato & gremolata

32

ZUCCHINI MEZZALUNA SHORT RIB & BONE MARROW AGNOLOTTI

26

TAGLIATELLE

garlic chip & horseradish

paste

26

BLACK TAGLIOLINI

27 white anchovy brown butter, ricotta & squash blossom 24

SPAGHETTI

tomato & basil DUCK & FOIE GRAS RAVIOLI

marsala reduction

all pastas are handmade in house

30

BLACK TAGLIOLINI

32

ZUCCHINI MEZZALUNA

26

seafood ragout, pancetta & herbed bread crumbs

white anchovy brown butter, ricotta & squash blossom

all pastas are handmade in house


BLACK COD

caramelized fennel & concentrated tomato BRANZINO

clams, fennel, black trumpets & shellfish brodett BLACK BASS

cauliflower, bottarga di muggine & caper HALIBUT

piatti

braised brussels sprouts, pancetta & peperoncino ORGANIC CHICKEN

fregola, kale, butternut squash & apricot mostard 36

BLACK COD

MOIST-ROASTED CAPRETTO

caramelized fennel & concentrated tomato

broccoli rabe, pancetta & potato 32

BRANZINO

VEAL TENDERLOIN

clams, fennel, black trumpets & shellfish brodetto

sweetbreads, root vegetables & gnocchi alla roma 33 OF BEEF SIRLOIN

BLACK BASS

cauliflower, bottarga di muggine & caper

piatti

king trumpet mushroom, cipollini onion, fingerli & truffled spinach puree 37

HALIBUT

braised brussels sprouts, pancetta & peperoncino jus ORGANIC CHICKEN

29

MOIST-ROASTED CAPRETTO

35

contorni

fregola, kale, butternut squash & apricot mostarda

FINGERLING POTATOES

broccoli rabe, pancetta & potato

42

SIRLOIN OF BEEF

49

sweetbreads, root vegetables & gnocchi alla romana

king trumpet mushroom, cipollini onion, fingerling potato & truffled spinach puree

ROASTED WILD MUSHROOMS BRUSSEL SPROUTS FINGERLING POTATOES SEARED ASPARAGUS BROCCOLI RABE

SEARED ASPARAGUS BROCCOLI RABE

VEAL TENDERLOIN

contorni

ROASTED WILD MUSHR BRUSSEL SPROUTS

11


SCARPETTA | PRESS


SCARPETTA | PRESS

The big review: Scarpetta **** The best Italian food in Miami? This NYC import puts its marinara where its mouth is.

Spaghetti from Scarpetta at the Fontainebleau. By Victoria Pesce Elliott Mamma mia! She'd kill me if she knew I shelled out 23 bucks for a plate of spaghetti pomodoro, a quickie dish she used to make for dinner when there was nothing else in the house. "But, Mom, it's not just pasta," I can hear myself arguing. "The noodles are homemade, coarse-cut and bitey. And the sauce! The sweet, acidic intensity of the tomato is mellowed by super creamy butter. It's transcendent." I might never have won that argument, but I still say I have never had a better Italian meal in this town than at the place that produced that pasta, Scarpetta at the Fontainebleau. It begins on the phone, when a shockingly polite hostess manages to find a table for our anonymous party of four on a night that is packed, we later learn, with such A-listers as Michael Jordan. At once comfortable and sophisticated, the setting is an oddly incongruous sea of chocolatey dark woods, ropes, shiny port holes and curvy booths that might best be describe as nautical Goth. The dining room is encircled by a broad terrace that overlooks the dramatic pool.


SCARPETTA | PRESS

// THE gUiDE // Best Restaurants of the Hamptons

Evolving a ClassiC

This summer, LDV HospitaLity adds five resTauranTs To iTs acclaimed porTfolio, all of Them aT monTauk mainsTay Gurney’s resorT and seawaTer spa. by erin riley

photography by Melissa hoM

“Every property is cut from the same cloth [because of] my process of looking at classic hospitality culture and making each venture relevant in its own way,” says John Meadow, founder of LDV Hospitality, about his restaurant group, which owns and operates more than 20 diverse food and beverage venues across the country. Among his most successful ventures are acclaimed restaurants like Scarpetta, with locations in New York City, Miami, Las Vegas, and Los Angeles, as well as popular nightlife spots No. 8, in NYC’s Meatpacking District, and Rec Room, in Miami. This summer, LDV Hospitality (which is a nod to the Italian phrase “la dolce vita,” or the good life) is taking over the entire food and beverage program at Gurney’s Montauk Resort and Seawater Spa; launching a coastal rendition of Scarpetta called Scarpetta Beach; an all-day American restaurant, Tillie’s; an Italian-style espresso bar dubbed

Corso Coffee; The Beach Club at Gurney’s; and The Regent Cocktail Club, an outpost of the popular Miami speakeasy. Each destination has been adapted to reflect its Montauk locale. Scarpetta Beach will deliver signature classics like fresh handmade pastas while expanding its seafood and fresh produce ingredients; diners can enjoy the restaurant’s indoor-outdoor space, which spills onto the property’s beachside terrace. Meanwhile, Corso Coffee will offer a variety of artisanal coffees from American beans roasted locally in Long Island City, as well as handcrafted, wood-roasted Tuscan espresso, and a graband-go menu of fresh pastries, sandwiches, gelato, and fresh juices. Although Meadow has had his eyes set on the East End for the past 10 years, “We didn’t want to do just another restaurant by the beach, but [rather] something that would capitalize on LDV’s vision,” he says, referring to the blank canvas that such an expansive collaboration offers. “Whether that be sunrise yoga on the deck or a spectacular DJ party on the beach, there’s no limit to what we can do and how the season can evolve.” 290 Old Montauk Hwy., Montauk, 668-2345; gurneysmontauk.com H

Seared tuna with pancetta, chickpea, sofrito, and olivada from Scarpetta Beach.

hamptons-magazine.com  309


SCARPETTA | PRESS

       

   


SCARPETTA | PRESS

Summer 2016


SCARPETTA | PRESS

September 29, 2016

Scarpetta: Stylish Italian Dining on Rittenhouse Square

New dress-up-night-on-the-town restaurants are few these days, so the buzz for Scarpetta, the polished Italian that opened Sept. 28 at the Rittenhouse Hotel is understandable. Scarpetta (210 W. Rittenhouse Sq., 215-558-4199) takes the two-level space that last was Smith & Wollensky. Aside from the bar’s being on the street level and the dining rooms’ being upstairs, the differences are dramatic. Where Smith & Wollensky (and, for that matter, predecessor Nicholas Nickolas) had that sumptuous, manly man steakhouse feel, Scarpetta is minimalist and monochromatic, clearly more contemporary.


G U R N E Y ' S M O N TAU K

2015

THE BEACH CLUB


THE BEACH CLUB


The Beach Club resides on a private 1,000 square-foot beach, conveniently located on the picturesque Atlantic Ocean in Montauk. Cream and canary yellow striped daybeds line the sand to perfectly capture the essence and nostalgic charm of the “endless American summer.” Guests can enjoy the surf, sun, and sand while savoring American classics like LDV’s signature lobster rolls and summer cocktails. The atmosphere, drinks, and menu, paired with DJ’s and live bands, all bring the notoriously sought-after international beach scene to the Hamptons.

G U R N E Y ' S M O N TAU K

2015


COCKTAILS SANGRIA

13

TOMMY’S MARGARITA

15

SAOCO

16

MOJITO

13

LIMON-ADE

13

PALOMA

15

MTK SUNSET

16

BLOODY MARY

15

FROZEN DRINKS

16

red | white

milagro silver, agave, lime

bacardi, lime, fresh coconut

bacardi, fresh lime, mint, soda water

bacardi limon, fresh lemonade

avion silver, grapefruit juice, tonic

malibu coconut, pineapple juice, red bull yellow

6100 vodka, house made bloody mary mix

PINA COLADA STRAWBERRY DAIQUIRI MARGARITA

BEER

7

CORONA PABST BLUE RIBBON HEINEKEN / HEINEKEN LIGHT MONTAUK SUMMER ALE

BUBBLES

GL

BTL

PROSECCO TREVISO CANTINA PROGETTI DIVINI - veneto, it

13 20

50 50

SAUVIGNON BLANC BRANCOTT 'B' - 2013 - marlborough, nz

15

55

CHARDONNAY SONOMA CUTRER - 2013 - sonoma coast, ca

16

57

PINOT GRIGIO MASUT DA RIVE - 2014 - it

12

45

13 14

50 54

15

60

PERREIR JOUET - GRAND BRUT - epernay, fr

WHITE

RED PINOT NOIR KENWOOD - 2012 - russian river valley, ca CABERNET SAUVIGNON HESS SELECT - 2012- north coast, ca

PINK VIE VITÉ CÔTE DE PROVENCE ROSÉ - 2013 - provence

L D V H O S P I TA L I T Y

1.5 L - 3 L - 6 L


SNACK BAR MENU

11AM-6PM

BBQ SHORT RIB

15

sandwich, potato roll, house pickles

BLACKENED GROUPER SANDWICH

17

red onion salad

COLD LOBSTER ROLL

21

GRILLED MEDITERRANEAN VEGETABLE WRAP

13

potato roll

basil, cilantro, za’tar

TEXAS STYLE HOT DOG

9

GURNEYS BURGER

19

dry-aged, american cheese, lettuce, potato roll

CRISPY CHICKEN TENDERS

13

FISH TACOS

16

french fries

pickled red cabbage, avocado choose crispy fluke, or grilled grouper

CAESAR SALAD

10

(add grilled chicken +6)

FRUIT CUP

10

local fruit salad

FRENCH FRIES

7

GRILLED CORN

8

lime-cilandro mayo

L D V H O S P I TA L I T Y

M O N T A U K


BUCKHEAD | ATL

2016

M O N TAU K | N Y

2015

S O U T H B E AC H | M I A

2012

THE REGENT COCKTAIL CLUB


THE REGENT COCKTAIL CLUB


At The Regent Cocktail Club, every classic cocktail tells a story. The Regent truly illustrates the art of the craft cocktail with a team of passionate bartenders who are empowered to showcase their talents through a nightly rotating cocktail menu. The unique creators behind each drink, the bar patrons, and the live musical performances are all ingredients that make up the spirit of The Regent Cocktail Club. In 2013, The Regent was recognized as one of the Top Ten Hotel Bars in the World at the Tales of the Cocktail Awards in New Orleans.

The hand-cut ice and fresh local ingredients bring the kitchen to the bar with modern twists on cocktail classics such as the Old Fashioned or the rum-based cocktail Papa Doble. Guests at The Regent can enjoy live music, artistic performances, and intimate conversation within a plush ambiance.

In 2012, the original Regent Cocktail Club launched with great buzz in Miami Beach at the boutique Gale Hotel. In the summer of 2015, LDV opened its second outpost in the Hamptons at the historic Gurney’s Resort and Spa in Montauk. The Regent then expanded to Buckhead, Atlanta in conjunction with American Cut, featuring a rooftop dining space with a curated cigar menu where guests can gather to have cocktails and enjoy the sunset views.

BUCKHEAD | ATL

2016

M O N TAU K | N Y

2015

S O U T H B E AC H | M I A

2012


COCKTAIL LIST -$14Champagne Cocktail

cognac, angostura bitters, sugar, prosecco

Vodka Gibson

absolut elyx, dry vermouth, cocktail onion

Jasmine

tanqueray ten, campari, cointreau, lemon juice

Ford Cocktail

old tom gin, dry vermouth, benedictine, orange bitters

Florodora

fifty pounds gin, raspberries, lemon, bitters, ginger ale

Tipperary

irish whiskey, sweet vermouth, green chartreuse

Between The Sheets

cardenal mendoza brandy, aged rum, grand marnier, lemon

Grasshopper

green crème de menth, white crème de cacao, cream

New York Sour

bourbon, lemon juice, sugar, egg white, pinot noir float

Jungle Bird

bacardi superior, campari, lime juice, sugar, pineapple juice

El Diablo

tequila reposado, crème de cassis, lime juice, ginger beer

The Regent Old Fashioned spirit of your choice, sugar, bitter

THE REGENT COCKTAIL CLUB


VODKA Absolut

11

Absolut Elyx

14

Belvedere

16

Grey Goose

13

Ketel One

16

Reyka

13

Stoli Elit

12

Boyd & Blair

14 GIN

Beefeater

12

Bombay Sapphire

14

Bols Genever

16

Fifty Pound

13

Hendrick’s

16

Plymouth

14

Plymouth Navy

12

Tanqueray

14

Tanqueray ten

15

Spring 44 Old Tom

13

THE REGENT COCKTAIL CLUB


THE REGENT COCKTAIL CLUB | PRESS


THE REGENT COCKTAIL CLUB | PRESS


M O N TAU K

2015

TILLIE’S


TILLIE’S


Tillie’s is LDV’s modern take on American comfort food. The menu features a range of seasonal ingredients with farm-to-table focused favorites like the Heirloom Tomato Salad and Avocado Toast, to beach classics like the Sriracha Lobster Roll and Southern Chicken Sandwich served on a housemade biscuit. The white washed walls are accented with oak banquets to foster a bright and communal dining experience. Tillie’s debuted in the Hamptons in the summer of 2015 as part of the renovation project at the Gurney’s Resort and Spa in Montauk , serving breakfast, lunch and dinner daily.

MONTAUK

2015


B R E A K F A S T

M E N U

{ A La Carte Menu }

CHALLAH FRENCH TOAST blackberry compote

14

CONTINENTAL BASKET

9

DELMONICO AND EGGS

26

LOBSTER HASH

24

STYLED OMELETTE (CHOOSE 3 ITEMS)

17

EVERYTHING BAGEL WITH LOX

21

AVOCADO TARTINE

13

croissant, assorted muffins, toast juice

grilled ribeye steak, 2 eggs any style, amber spices, crispy confit potatoes and pickled ramps

lobster, potatoes, poached eggs

scallion, cheddar, fontina, tomatoes, parma cotto, wilted arugula, sautéed mushrooms

beefsteak tomatoes, red onion, chive butter

crushed avocado, red onion, grilled meyer lemon

SIDES PORK LINK SAUSAGE APPLEWOOD BACON FRENCH FRIES SAUTÉED SPINACH AND KALE

7


RAW BAR & APPETIZERS POACHED SHRIMP

6ea.

CLAMS

2ea.

OYSTERS

4ea.

KING CRAB

14/leg

GAZPACHO ANDALUSIA

9

MONTAUK CLAM CHOWDER

9

fresh pressed vegetables and tomatoes

local montauk clams, idaho potatoes

SEARED SCALLOPS

19

TUNA TARTAR

17

RITZ CRAB CAKE

18

roasted cauliflower, caper-brown butter sauce

tamari, cucumber, fried shallots sautéed lump crab cake, wilted kale

SALADS & SANDWICHES LOCAL MARKET GREENS SALAD

celery, shaved radishes, cherry tomatoes, baby carrots, herbed vinaigrette

ROMAINE HEART SALAD, FRESH HERB VINAIGRETTE

grilled chicken kebab grilled shrimp kebab

17 21

M E N U

MEDITERRANEAN SALAD

14

LOBSTER ROLL

22

GURNEYS BURGER

19

dandelion, dried fruits, quinoa, garbanzo, vadouvan-olive oil vinaigrette

D I N N E R

14

long island lobster, sriracha mayo, potato roll

dry-aged, 7 oz. patty, caramelized onions, american cheese, potato roll

ENTREES HALF ROASTED CHICKEN

24

GRILLED SALMON

29

WHOLE STEAMED, 2LB. LOBSTER

48

DAILY WHOLE FISH A LA PLANCHA

31

DRY AGED BONE-IN, RIBEYE

42

CAULIFLOWER ROYALE

21

crisp organic chicken, grilled broccoli rabe, sherry-lemon jus

fennel-cucumber and heirloom tomato salad

beurre monte, charred lemon

whole fish from local docks, wilted greens, lemon-thyme

confit-crispy potatoes

onion-curry spiced, mango-raita sauce

SIDES FRENCH FRIES//GRILLED ASPARAGUS CRISPY CONFIT POTATOES//MAC AND CHEESE SAUTÉED SPINACH AND KALE

7


L

D

V

H

O

S

P

I

T

A

L

I

T

Y

E

V

E

N

T

S

B

O

O

K

.

2

0

1

7


LDV EVENTS


1940’s at THE DIAMOND HORSESHOE


LDV EVENTS LDV Hospitality has been selected by national and international organizations to execute our premiere hospitality experience through LDV Events. With more than 20 venues in the United States that range from casual to elegant and accommodate parties of all sizes, LDV Events gives access to the very best entertainment and dining. From an intimate private dining experience in New York City to a multi-day pool side concert series in Miami to luxurious beachfront receptions and weddings in the Hamptons, our LDV Events team conceptualizes, plans, and executes special occasions that bring ‘La Dolce Vita’ to life.

Our experience in catering, event production, and commitment to creating memorable hospitality experiences transcends our restaurants. LDV Events offers full-scale catering services and creative event production with the option to choose a menu from any of our restaurants or have a custom menu built to meet your specific needs. Our on-site operations team will ensure that your event is executed with accuracy and professionalism. Whether sourcing a venue or raw space, or collaborating with an existing location, LDV Events goes above and beyond for each client with a hands-on, thoughtful approach.


T R I B E C A F I L M F E S T I VA L H O S P I TA L I T Y PA R T N E R

J O R D A N D U N N PA R T Y AT N O . 8


EVENTS - MET GALA AFTER-PARTY - RED BULL GUEST HOUSE IN MIAMI - MARC JACOBS & BENEDIKTY TASCHEN CELEBRATE NAOMI CAMPBELL - OSCARS WEEK BUNGALOW 8 PARTY AT THE HOLLYWOOD ROOSEVELT HOTEL - SOCIAL MEDIA WEEK NEW YORK HOSPITALITY PARTNER - VMA AFTER PARTY - DANCING WITH THE STARS - ENGAGEMENT PARTY - TRIBECA FILM FESTIVAL - HOSPITALITY PARTNER - CANNES BUNGALOW 8 PARTY - GLOBAL CITIZENS CONCERT - WOMEN & WHISKEY - NY JETS HOUSE - NY KNICKS - UBER EATS - PRADA FASHION SHOW


LADY GAGA - MADONNA - ALEXANDER WANG

M E T G A L A A F T E R - PA R T Y AT

THE DIAMOND HORSESHOE


FASHION FEATURED EVENT: MET GALA AFTER PARTY OVERVIEW: The Diamond Horseshoe was home to the official after party for the Met Gala 2015. This star studded event, hosted by Lady Gaga, had every A-list celebrity in attendance including Miley Cyrus, Kristen Wiig, Amanda Seyfried, Jennifer Lawrence, and Madonna. Stars donned their most avant-garde and couture fashions as they were treated to a one of a kind experience with burlesque dancers and a performance from the host herself. EVENT HIGHLIGHTS: • Gala raised more than $12million for The Costume Institute • Social Media attracted more than 25 million media hits • Partnership with Relativity Studios & Conde Nast Entertainment for the production of the 2015 Met Gala documentary

CAPACITY/REACH: 500 A-list celebrity guests SPECIAL FEATURES: The Diamond Horseshoe was a hot night club in the 1940’s but closed its doors in 1951. The club remained a space for off-Broadway shows and was even used as the site of Andy Warhol’s memorial luncheon in 1987. Today the club is home to Queen of The Night, a contemporary revue based on Mozart’s The Magic Flute. LDV Hospitality collaborated with producers to create a unique and individual culinary experience that compliments this interactive entertainment. OTHER EVENTS JOURDAN DUNN’S CELL FOR GRATITUDE CHARITY INITIATIVE Ambassador for the Sickle Cell Association, Supermodel Jourdan Dunn in conjunction with Illesteva and Rochambeau hosted the second bi-annual Cell For Gratitude at No.8 in NYC. The Cell For Gratitude event raises awareness for Sickle Cell Anemia and proceeds from the event go to Sickle Cell Disease Association of America. Celebrities straight from the catwalk of fashion week came out to support the cause including Rihanna and Naomi Campbell. VOGUE’S ANNUAL HOLIDAY PARTY In December 2014, American Cut shut its doors for an exclusive catered event for the queen of fashion, Anna Wintour, and the entire Vogue team. Dressed to the nines, Vogue magazine executives flooded the venue to kick off the holiday season. With sleek and simple holiday décor custom designed for this high profile event, American Cut was the perfect high fashion venue.


N Y KT R A ILBLE S CTA A F RI LAT M F LU ES GTOI VA C ULCH I NOAS P I TA L I T Y PA R T N E R


SPORTS FEATURED EVENT: NYK LOUNGE NY – ALL STAR WEEKEND OVERVIEW: The NBA & Madison Square Garden, home of the Knicks, teamed up with LDV Hospitality to host their one-of-a-kind NYK Lounge at Lugo Cucina Italiana. Presenting sponsor, Chase, transformed this mid-town hotspot into a custom pop-up lounge with Knicks branding, lighting, and custom outside vestibules. The NYK Lounge was home to events for Knicks sponsors, season subscribers, and suite holders. Various events throughout the week included player meet and greets, and VIP events for high level executives and all-star players. To round out a very successful week, guests let loose to the sounds of Questlove and dined on custom NYC cuisine at the closing party. EVENT HIGHLIGHTS: • 1 week long activation - transformed Lugo Cucina Italiana into a branded NYK Lounge. • Steiner Sports hosted breakfast event with Q&A luncheon with Earl “The Pearl” Monroe and Walt “Clyde” Frazier hosted by Tina Cervasio. CAPACITY/REACH: 1500 attendees throughout the week including high level executives, Knicks hall of famers, and season ticket holders SPECIAL FEATURES: The production team worked 24 hours to create this custom experience which included an additional pop-up structure that reached from the front of Lugo to 33rd street. The custom tent included interactive social media activations. Inside was completely transformed from an Italian café to a Knicks lounge and sports bar. Custom printed hall of fame shots lined the restaurant and table tops were turned into basketball court designs with table top clings. OTHER EVENTS JETS HOUSE NEW YORK CITY For the second year in a row, Madison Square Garden and LDV Hospitality teamed up to create a custom and premier destination for the Jets community. New Yorkers from all over were invited to meet and greet with some of their favorite players and alumni hall of famers while enjoying custom cocktails, cuisine and entertainment. MONDAY NIGHT FOOTBALL AT AMERICAN CUT What better than a great game with exquisite cuisine on a Monday night? Monday night football kicked off at American Cut in the Morrison Room, which was transformed into a multi-media sports bar with surround-sound and flowing cocktails sponsored by Stoli American Cut V.I.P.s and NFL fans joined current and former players for a luxurious viewing experience and signature cuisine by Chef Marc Forgione.


S T E V I E W O N D E R A N D L I N D S AY L O H A N

G L O B A L C I T I Z E N A F T E R - PA R T Y


MUSIC & ART FEATURED EVENT: GLOBAL CITIZEN OVERVIEW: Global Poverty Project is an organization comprised of a community of people who want to learn and take action to help fight extreme poverty and inequality around the world. In 2014, LDV Hospitality partnered with the organization as the official hospitality partner for the third annual Global Citizen Festival. Helping bring awareness to the project, LDV worked to support the team’s mission for the fight to end world poverty with a series of hosted events, food donations, and VIP experiences. The free music festival is headlined by influential artists each year who come together to support the Global Poverty Movement. Lead by Jay-Z and Beyoncé the event hosted over 70,000 people and included additional performances from artists such as Stevie Wonder, Alicia Keys, Sting, and No Doubt. EVENT HIGHLIGHTS: • LDV Hospitality sponsored the VIP Lounge which served as the resting place for all the entertainment members and crew. Food and beverage was complimentary along with sponsored alcoholic, specialty cocktails created by LDV’s mixologist.

CAPACITY/REACH: Over 70k attendees and celebrity artists SPECIAL FEATURES:

LDV Hospitality was the official hospitality partner and sponsor for the VIP room that hosted performers, world leaders, and media. Coverage of the event reached over 250,000 people and 900,000 actions on issues of global heath, universal education, women’s equality, and global partnership. Working with 24 partners, including The World Bank Group, Global Citizen Festival 2014 was the most impactful festival to date.

OTHER EVENTS RED BULL GUEST HOUSE For the third year in a row, Red Bull Guest House headed to South Beach Miami for Miami Music Week from March 26-29 2015. LDV events had the honor to work with Red Bull to create this custom experience named Guest House. LDV oversaw all operations and daily activities including seven music showcases (Lil Wayne’s Young Money Entertainment, HARD, Guy Gerber’s RUMORS, Ladyfag and Seva Granik’s SHADE: MELTDOWN, Seth Troxler’s Big Tittie Surprise and Kygo and Thomas Jack’s Tropical) and food and beverage service 24/7 for over 500 guests. TRIBECA FILM FESTIVAL LDV and Tribeca Film Festival partner annually to create a series of events and after parties in New York City. As the official hospitality partner, LDV’s team executed film after parties in Tribeca for the Adderall Diaries, starring James Franco, and supported the TFF team as they hosted VIP clients around the city. LDV caters to the festival each year with carefully curated events, and the festival brings celebrities and film makers alike to celebrate their accomplishments. This year, LDV will make history in the Hamptons by bringing TFF out east to the notable Gurney’s Montauk Resort. For the first time ever, a TFF film will premiere overlooking the Atlantic Ocean. BUNGALOW 8 PRE-OSCAR’S PARTY WITH CAA, CASAMIGOS AND DOM PERIGNON CAA’s rosters of celebrity influencers kicked off award season overlooking the red carpet from the rooftop of the Hollywood Hotel. Celebrities such as Josh Hutcherson, Courtney Love, and industry executives danced until sunrise and enjoyed a surprise DJ set by Diplo. BUNGALOW 8 CANNES POP-UP In honor of the Cannes Film Festival, LDV and Amy Sacco brought the ‘No Tell Motel’ to Cannes for a Bungalow 8 pop-up party. Justin Bieber, Harry Brant, Rosario Dawson, and several other A-list celebrities stopped by to join the fun with Worldview Entertainment and Weinstein Company.


A M E R I C A N C U T O N U B E R E AT S O F F I C I A L N Y C L A U N C H


CULINARY FEATURED EVENT ~ UBER EATS: OVERVIEW: Uber, a popular taxi on demand app, launched its newest initiative UberEATS that dives into the vast industry of food delivery service. Uber partnered with LDV Hospitality for the official NYC launch, and American Cut’s Chef Marc Forgione created custom one-of-a-kind items, such as the pastrami-spiced rib-eye sandwich served with homemade spiced pickles and a spring salad of baby greens, radishes, and house-made dressing. The rest of the week featured other NYC LDV Hospitality restaurants including Lugo Cucina Italiana, and Scarpetta. During lunch, 1500 meals flew out of the LDV restaurants’ kitchen doors and into the mouths of UberEATS’ customers. EVENT HIGHLIGHTS: • Official launch partner • 1500 meals per day • Social media and press hits included AMNY, NY Post, Eater.com & NY Daily News CAPACITY/REACH: 1500 meals per day for 4 days SPECIAL FEATURES LDV Hospitality was the official launch partner for UberEATS NY and, since the launch, has teamed up with UberEATS several times to create new custom dishes. OTHER EVENTS SOCIAL MEDIA WEEK 2015 Social Media Week is the leading news platform and worldwide conference that curates and shares the best ideas, innovations, and insights of how social media and technology are changing business, society, and culture. In February of 2015, Social Media Week welcomed to Highline Stages over 10,000 of the top social media influencers, NYC tech companies, and media outlets to partake in masterclasses and exhibitions. As the official hospitality partner LDV’s Corso Coffee served early morning treats, custom emoji cookies, and signature coffee drinks to the thousands of attendees. Additionally LDV curated VIP greenrooms for celebrities like Martha Stewart and leading social media company founders, including John Collison from Stripe and Pete Cashmore, founder and CEO of Mashable. Throughout the week, LDV properties were the home and go to spots for agency parties and VIP/preferred reservations. WOMEN & WHISKEY At American Cut, a man’s world of steak and bourbon has been infiltrated with NYC high-level executive women. Whiskey and steak are no longer for just the men! Women from leading financial firms and publications including Vanity Fair enjoy a one of a kind experience at Women & Whiskey. At this monthly series, these women sip on American Cut’s signature Smoked Old Fashion, dine on a custom menu created by Chef Marc Forgione, and learn to pair leading whiskeys by masters of the craft .


LDV EVENTS


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LDV MANAGEMENT LDV Management provides food and beverage services through hotel partnerships worldwide. LDV Management offers operational expertise to clients and new partners and also develops new concepts for hotels for specific markets. Core management services and competencies include:

Design / Build: full restaurant interior design, engineering, and construction

Restaurant Management: front and back of house management

Back Office: operational book keeping and accounting

Catering: social events, corporate luncheons, private dinner parties

Chef Management: chef placement, brand extension and development

Venture Capital: strategic funding and investment


THE GALE DOLCE 2012 THE REGENT 2012 REC ROOM 2012

MIAMI BEACH


THE FONTAINEBLEAU SCARPETTA 2008

MIAMI


PARAMOUNT PARAMOUNT B&G 2013 CORSO COFFEE 2013

NEW YORK


THE GODFREY DOLCE 2015 THE REGENT 2015

CHICAGO


THE COSMOPOLITAN SCARPETTA 2010 D.O.C.G. 2010

LAS VEGAS


GURNEY’S SCARPETTA 2015 THE REGENT 2015 TILLIE’S 2015 CORSO 2015 BEACH CLUB 2015

M O N TAU K


THE RITTENHOUSE SCARPETTA 2016

PHILADELPHIA


LDV IMPORTS


LDV IMPORTS LDV Imports was created out of our deep passion for coffee. In partnership with the Aneri family, the exclusive importer of the Aneri Café, LDV produces its own hand-blended, artisanally wood-roasted espresso and drip coffee under the Corso coffee brand. The name ‘Corso’ is derived from the famous boulevard in Rome, Via Del Corso, which captures the true essence of Italian culture. This premier Italian espresso features a rare and truly authentic blend of the world’s finest Arabica and Robusta beans, in addition to our American drip coffee that is locally roasted in New York.

For more information, please visit www.ldvimports.com


THE GOOD LIFE


LDV HOSPITALITY 130 W 25TH ST | FLOOR 7 | NEW YORK | 10001 PHONE +1 212.244.8866 WWW.LDVHOSPITALITY.COM

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