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THE GOOD LIFE


LDV is a boutique hospitality group that creates charming and authentic restaurant and cocktail bar experiences inspired by La Dolce Vita, "The Good Life." The group was founded by John Meadow in 2008, with the critically acclaimed Scarpetta Restaurant, followed by American Cut and Dolce Italian. Based in New York City, LDV operates restaurants in eight cities throughout the country. In addition to its signature brands, LDV develops tailor-made concepts for its hotel partners, working with iconic hotel partners such as The Cosmopolitan of Las Vegas, The Fontainebleau of Miami, Gurney's Resorts in Montauk and Newport, and coming soon, The James New York - NoMad.

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

JORGE ESPINOZA

MARC FORGIONE

EXECUTIVE CHEF - DOLCE ITALIAN

EXECUTIVE CHEF - SCARPETTA

CHEF PARTNER - AMERICAN CUT

Paolo’s cooking style pairs the cultural

Originally from Queretaro, Mexico, Jorge

Chef Marc Forgione is the chef/owner of

influence from his hometown of Trento, Italy,

grew up assisting his parents in the kitchen

Restaurant Marc Forgione, American Cut

with 23 years of experience spent in kitchens

and was influenced by their passion and love

and Lobster Press and is the co-owner/

throughout Italy as well as notable culinary

for cooking. His mother brought flavor and

destinations including London, New York,

tradition to the kitchen, while his father was

Miami and Las Vegas.

the creative one, and Jorge inherited both

partner of Khe-Yo. He won Season 3 of Food Network’s “The Next Iron Chef”

qualities. In 2000, Jorge moved to New York

at just 31 years old, making him the

Before joining LDV Hospitality, Dorigato

to pursue his passion for cooking. He started

youngest winner in the show’s history.

served as Executive Chef of the highly-

out as a butcher at Monkey Bar, and then

Among the many accolades, Restaurant

acclaimed The Rainbow Room from 2004

moved on to work with Chef David Walzog

through 2009, followed by the legendary

at Tapika as a line cook for almost 3 years.

Cipriani Wall Street, where he served as

Chef David was a mentor for Jorge, who

Executive Chef from 2009 to 2012. Dorigato

introduced him to technique in the kitchen

Times and received a Michelin star. Chef

has also served at the helm of various

and taught him a lot of cooking secrets.

Forgione is a Chef Ambassador for Family

Michelin-starred

including

Although Jorge was a full-time employee

Reach Foundation, Chefs for Kids Cancer,

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

at Tapika, he also had several part-time jobs

and 116 The Restaurant (London), as well as

in order to get as much experience and

the legendary Le Cirque (New York).

exposure in the kitchen as possible.

In January 2012, Dorigato joined LDV

Jorge’s passion and interest in Italian cuisine

Recipes and Stories from the Acclaimed

Hospitality as the Executive Chef of Azure

led him to Scott Conant and opening

Chef and Restaurant.”

at Revel Resorts in Atlantic City, where his

L'imperó in 2003. After that, Jorge and Scott

authentic Italian influence contributed to

worked together on opening Alto and Tutto

Azure being named as one of New Jersey

il Giorno in the Hamptons. Through Scott,

Monthly’s “2012 Best Restaurants.” From

Jorge was introduced to John Meadow and

there, he brought his ambitious, yet intimate

LDV Hospitality, and collectively opened

cooking style to LDV’s newest concept,

Scarpetta in Meatpacking. In 2015, Jorge with

Dolce (Miami, Chicago, and Atlanta), which

LDV opened Scarpetta Beach in Montauk,

opened in January 2013 and won Bravo TV’s

followed by Scarpetta Philadelphia in 2016,

“Best New Restaurant.”

and Scarpetta Newport summer 2017.

restaurants,

Marc Forgione was recognized with a glowing two-star review in The New York

City Harvest, and Feeding America. In 2014, Chef Forgione became an author as well with the release of “Marc Forgione:


JASON KALLERT

IAN MEDWIN

SARA KIM

CORPORATE CHEF

DIRECTOR OF SERVICE

BUSINESS DEVELOPMENT MANAGER

Jason joined LDV in 2012 and has

Ian Medwin joined LDV as the Director

As the business development manager,

since been leading LDV’s culinary

of Service to support all new openings,

Sara works closely with John Meadow to

team throughout the country. Specific

most recently in New York City and the

seek and evaluate potential site locations,

concepts he has further developed

Hamptons. Qualified by 13 years of visible

placement and positioning for LDV brands.

are the supper-club dinner theatre at

achievements in the food service and

She also serves as the design and front of

the Diamond Horseshoe, American

hospitality industry, he has developed

house construction project manager as

Cut in New York and most recently,

and opened 21 restaurants in less than a

the company continues to expand.

he was an integral part of the culinary

10-year period.

revitalization at Gurney’s

Resort and

Prior to joining LDV in 2015, Sara worked

Spa in Montauk, NY. Jason’s strengths

Ian’s ability to consistently generate the

in kitchens and dining rooms throughout

are his intense attention to detail,

best efforts from staff and management,

New York City, including for Jean-Georges

meticulous work ethic

coupled with his strong business acumen,

Management and Batali & Bastianich

culinary

makes him a natural leader in this industry.

Hospitality. She holds a BA in Literature

pedigree includes positions at Union

His past experience includes work at The

and American Studies from Wesleyan

Pacific, Tavern on the Green, and most

Mark by Jean-Georges, BLT Steak and

University, an Associate degree in Culinary

notably, his nine-year tenure under

Restaurant Daniel.

Arts from the Culinary Institute of America,

direction.

Chef

and creative

Jason’s

the Le Cirque family between multiple

and a Masters from Cornell’s School of

properties.

Hotel Administration.

He is a graduate of the Culinary Institute of America.


GENNARO OLIVA

MARIETTE BOLITISKI

SERGIO SERAFIN SPERA

MANAGING PARTNER - LDV IMPORTS

WINE DIRECTOR

BRAND DESIGN MANAGER

Gennaro Oliva is the Managing Partner

Mariette Bolitiski began her hospitality

Sergio joined the LDV family in 2013,

of LDV Imports. Prior to co-founding

career at age 19, quickly working her way

and now serves as the Head of the Brand

LDV Imports, Gennaro served as Director

through numerous guest services and sales

Design. He captures and translates the

of Sales in New York for more than seven years at one of North America’s leading

Italian

espresso

companies

based out of Rome. During his tenure,

positions. After years in hotels, Mariette’s passion for food was ignited, and she enrolled in the Culinary Arts program at the California Culinary Academy in San

Gaining exposure to wine through her

some the most prestigious restaurants

education and from cooking in a number of

in New York City.

San Francisco restaurants, her discovery of the world of wine set her on a different path.

University

majoring

from in

Pace

International

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

concepts. Sergio is inspired by shape,

focuses on elegance and simplicity in

establishing more than 400 accounts at

graduated

this aesthetic to all the LDV brands and

architecture, and color. Every design

Francisco.

Gennaro helped to grow the brand by

Gennaro

essence of ‘La Dolce Vita’ and applies

Shortly after arriving in New York, Mariette enrolled

at

the

American

Sommelier

Association under the guidance of Andrew Bell. In 2009, Bell introduced her to Chef Marc Forgione, with whom she worked for three years. She went on to run the wine programs at The National and The Lion before rejoining Chef Forgione to open American Cut TriBeCa in September 2013. 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.

its purest form.

Sergio is graduate in Architectural Design with a master’s degree in Industrial

Design

at

the

University of Design in Italy.

European


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 DOLCE ITALIAN SCARPETTA

SIGNATURE BRANDS


BUCKHEAD | ATL

2016

MIDTOWN | NYC

2016

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

TRIBECA | NYC

2013


COLD OYSTERS East And West Coast

1/2 dz.

LITTLE NECK CLAMS

1/2 dz.

“The Tide Is High”

18

Raw Oysters, Little Neck Clams, Shrimp Cocktail, Crab Cocktail, Poached Lobster, Tuna Tartare 110

13

SHRIMP COCKTAIL BATCH 22 Horseradish

19

KAMPACHI TARTARE Avocado, Radish, Pine Nuts

18

TUNA CRUDO Shiso, Miso Dashi, Caviar

19

STEAK TARTARE Dry Aged Egg Yolk, Tabasco

18

FOIE GRAS Bread, Salt, Fruit

17

“Rapture” DJB Oysters, Chili Lobster, Raw Oysters, Little Neck Clams, Shrimp Cocktail, Crab Cocktail, Poached Lobster, Tuna Tartare 165

Japanese A5 Miyazaki Wagyu, Béarnaise Reduction

29

SALADS OG 1924 HOTEL CAESAR 16 Parmigiano Reggiano, Soft Egg, Pullman Crouton MARKET GREENS Baby Lettuces, Shallot Vinaigrette, Crudite

16

STEAK KNIFE WEDGE Bacon, Point Reyes Blue Cheese, Sun Dried Tomatoes

17

CHOPPED Red Wine Vinaigrette, Feta

15

HOT DIAMOND JIM BRADY OYSTERS Champagne, Black Truffle, Crucolo

22

18 OCTOPUS Marcona Almond Romesco, Celery Salsa Verde

CHILI LOBSTER Texas Toast

34

BONE MARROW JD Spread, Filone Toast

BACON, SCHALLER & WEBBER MF Steak Sauce, Black Onion

16

19 CORNFLAKE CRAB CAKE Smoked Onion Remoulade, Charleston Slaw

21


CLASSIC CUTS

SIGNATURE CUTS

FILET MIGNON

8 oz 12 oz

42 57

THE NEW YORK CITY CUT 20 oz Pastrami Bone-In Ribeye 30 day dry aged

59

NY STRIP 28 day dry aged

14 oz

49

TOMAHAWK CHOP ( for 2 ) 42 oz 30 day dry aged

145

PORTERHOUSE ( for 2 ) 30 day dry aged

40 oz

109

SURF & TURF ( for 2 ) Tomahawk Ribeye Chop, 2lb Chili Lobster

175

OTHER CUTS HANGER 10 oz

32

VEAL PORTERHOUSE Au Poivre

46

BEEF SHORT RIB Cabernet Sauvignon Reduction

39

LAMB PORTERHOUSE Mint Chimichurri

44

BELL & EVANS CHICKEN Garlic Butter, Lemon

26

m/p

MIYAZAKI WAGYU 8 oz Japanese A5

SAUCE & BUTTER

ON TOP

Chimichurri Béarnaise Au Poivre Red Wine Maitre D’ Butter

Farm Fresh Egg 3 Blue Cheese 4 Bacon 6 Bone Marrow 12 Foie Gras 18 Oscar 19 Chili Lobster 34

{ 2 per sauce / 8 for all }

FROM THE SEA 36

MONTAUK TUNA Tribeca Clam Chowda’

CEDAR PLANK SALMON Pickled Shiitake

DOVER SOLE Hazelnut Sauce Proposal

31

MP

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

12

Sunchoked Spinach, Fontina, Smoked Salt Carrot Glazed Carrot, Mint, Maldon Brussel Sprouts, Soppressata, Pecorino “Green” Beans, Crispy Shallots, Pistou Sausage n Peppas, Shishitos, Bang Bang

Wild Mushrooms, Grits

14

** consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

011317


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. Â


AMERICAN CUT | PRESS

ANNUAL INTERNATIONAL HOSPITALITY DESIGN AWARD INTERNATIONAL FINE DINING RESTAURANT FINALIST


AMERICAN CUT | PRESS


AMERICAN CUT | PRESS


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 CAPRESE

14

14

FRITTO MISTO

16

GRILLED OCTOPUS

16

creamy polenta, parmigiano

DOLCE MEATBALLS

14

HEARTS OF ROMAINE

12

ASPARAGUS & SHRIMP SOUP

13

SUMMER SALAD

11

BURRATA BRUSCHETTA

bibb lettuce, avocado, radish, hearts of palm, white balsamic

roasted eggplant, tomatoes, red onion, speck chickpeas, farro, frisee, pistachio vinaigrette bacon, egg, caesar dressing, toasted ciabatta parmesan broth, crème fraîche

TUNA CRUDO*

housemade mozzarella, heirloom tomatoes, basil, aged balsamic calamari, shrimp, perch, vegetables, mustard seed aioli

A R TI S A N A L C U R ED M EA TS & C H EES E FINOCCHIONA

ASIAGO

SPECK

PECORINO TOSCANO

MORTADELLA

GRANA PADANO

PORCHETTA

RICOTTA SALATA

17

yellowfin tuna, seared fennel, ginger oil, jalapeño

BEEF CARPACCIO*

16

baby arugula, crispy mushrooms, croutons, truffle dressing

TALEGGIO

PROSCIUTTO DI PARMA

individual 9 / choice of ‘3’ 21 / tagliere 38

pizze

primi

MARGHERITA (with prosciutto san daniele 17)

14

SPAGHETTI AL POMODORO (with meatballs 24) 18

ZINGARA

16

RISOTTO AI FRUTTI DI MARE (with lobster 36)

24

CONTADINA

15

SWEET PEA TORTELLI

22

TARTUFATA

18

FETTUCCINE ALLA BOLOGNESE

21

CAPRICCIOSA

16

RICOTTA CAVATELLI

22

SUNDAY GRAVY

17

LOBSTER MEZZALUNE

26

PRIMO AMORE

16

RAVIOLI DI RICOTTA

19

fior di latte, san marzano tomatoes

spicy salami, roasted peppers, onions, mozzarella artichokes, mushrooms, zucchini, eggplant, peppers bianca, speck, spicy salami, truffle oil artichokes, ham, mushrooms, olives meatballs, spicy salami, jalapeño burrata, arugula, san marzano tomatoes, parmigiano

san marzano tomatoes, basil, parmigiano

shrimp, scallops, calamari, seafood sauce

crispy sweet breads, young garlic cream, pea shoots braised beef, veal, pork ragu

colorado lamb ragu, broccolini artichokes, mushrooms, lobster sauce eggplant al funghetto, smoked mozzarella, cherry tomatoes

secondi WHOLE ROASTED BRANZINO

30

VEAL MILANESE

33

PAN SEARED ALASKAN HALIBUT

34

ROASTED CHICKEN

27

FAROE ISLAND SALMON

29

RACK OF LAMB “SCOTTADITO”

38

lemon, thyme, palermo sauce

vegetables, aromatic seafood brodetto olive oil poached fennel, orange, asparagus, olives

breaded veal scaloppini, arugula, cherry tomatoes fennel pollen dusted, spring onions, potato purée baby artichokes, fava beans, ricotta salata

12oz PRIME NY STRIP 45 crispy fingerling potatoes, broccolini, roasted tomatoes, bone marrow butter, barolo sauce

contorni MUSHROOMS TRIFOLATI polenta, taleggio

9

CRISPY FINGERLING POTATOES

EGGPLANT PARMIGIANA

san marzano tomatoes, fior di latte

garlic, herbs

GRILLED ASPARAGUS speck

CHARRED BROCCOLINI

shallots, peperoncino, anchovies

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 18% service charge is added to parties of 6 or more


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


NEWPORT I RI

2017

RITTENHOUSE I PA

2016

HAMPTONS | 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 and opened its fourth location in Las Vegas at The Cosmopolitan Hotel. In the summer of 2015, Scarpetta Beach returned east and opened its doors at Gurney’s Resort and Spa. The restaurant highlights the local, bountiful seafood in a seasonal menu, making it the New York summer dining destination. One

NEWPORT I RI

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

2017

Square at the Rittenhouse Hotel. In summer 2017, Scarpetta opened its next coastal destination in Newport,

RITTENHOUSE I PA

RI situated on its own private marina at the second location of Gurney’s Resorts.

2016

HAMPTONS | NY

2015

COSMOPOLITAN I LV

2010

MIAMI BEACH | FL

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.


CORSO COFFEE LUGO CUCINA ITALIANA THE BEACH CLUB AT GURNEY’S THE LATELY THE PINEAPPLE CLUB THE REGENT COCKTAIL CLUB TILLIE’S

HOTEL PARTNERSHIP


NEWPORT | RI

2017

MONTAUK | NY

2015

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, artisanal 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.

NEWPORT | RI

2017

MONTAUK | NY

2015


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


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


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


NEWPORT | RI

2017

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.

NEWPORT | RI

2017

BUCKHEAD | ATL

2016

H A M P TO N S | 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


H A M P TO N S | N Y

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.

H A M P TO N S | N Y

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: 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

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 .


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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

MIAMI BEACH


THE FONTAINEBLEAU SCARPETTA 2008

MIAMI


THE GODFREY DOLCE 2015 THE REGENT 2015

CHICAGO


THE COSMOPOLITAN SCARPETTA 2010

LAS VEGAS


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

M O N TAU K


GURNEY’S SCARPETTA

2017 THE REGENT

2017 CORSO

2017 PINEAPPLE CLUB

2017

NEWPORT RI


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


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