2 0 2 0 P R E S S B O O K
L
D
V
H
O
S
P
I
T A
L
I
T Y
2 0 2 0
E N T E M T A T N
S
La Dolce Vita, “ the good life”, to our guests by curating an
partners. We achieve this with our team of extraordinar y people, culinar y integrity, and excellence in service.
I M
ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel
S
S
experiences. Through our F&B offerings, we bring
I
O
The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar
LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences inspired by La Dolce Vita, “The Good Life.” The group was founded by John Meadow in 2008, with critically acclaimed flagship Scarpetta restaurant, followed by signature brands American Cut and Dolce Italian. With its home based in New York
U
its signature brands, LDV develops tailor-made concepts for its hotel partners, working with iconic hotel partners such
S
City, LDV spans across nine cities throughout the countr y, including The Hamptons, Miami and Las Vegas. In addition to
O B A
June 2019, LDV opened its first international restaurant and cocktail lounge in partnership with Bvlgari Hotel London.
U
T
as The Cosmopolitan of Las Vegas, The Fontainebleau of Miami, Gurney ’s Resorts and The James New York - NoMad. In
L
D
V
H
O
S
P
I
T
A
L
I
T
Y
L
D
V
H
O
S
P
I
T
A
L
I
T
Y
L
D
V
H
O
S
P
I
T
A
L
I
T
Y
New York Post - September 6, L D2014 V H
New York Post - September 6, 2014
KEY GROUP WORLDWIDE NEWS
KEY GROUP WORLDWIDE
O
S
P
I
T
A
L
I
T
Y
L
D
V
H
O
S
P
I
T
A
L
I
T
Y
L
As Seen InAs Seen In
November 13, 2016
November 13, 2016
INDUSTRY INSIDER
INDUSTRY INSIDER
Q& A with John Meadow LDV Hospitality
Q& A with John Meadow
What were the most important early lessons you learned? Location, location, location. In hotel school, you learn 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 it simple, stupid. Throughout my first part of how residents and travelers entrepreneurial pursuit in my 20s, both experience the city, itis an indicator my initial failures andimportant successes truly early What were the most By Nicole Carlino of trends. John Meadow, founder and simple points, which upon president of LDV Hospitality, has been lessonsproved youthese learned? Location, locaSenior Associate Editor accepting, have become pillars of our an integral part of the city’s F&B scene. operationalIn philosophies at LDV. you learn After graduating from Cornell Unition, location. hotel school, versity’s School of Hotel Administraabout the age-old adage of location, F&B is one of the pillars of New York You have stand-alone restaurants tion, Meadow began his career as the and K.I.S.S.: Keep City culture—not only is it an essential andlocation, those that are in hotels. Is there manager of The Plaza Hotel’s Oaklocation, a difference how you approach 2008, he created the restauit simple, stupid.inThroughout my first part of how residentsRoom. andIntravelers these projects? Throughout my career, rant Scarpetta in the city’s then-emergentrepreneurial pursuit in my 20s, both experience the city, itis an indicator we have experienced greater reward ing Meatpacking District, effectively whenfailures taking theand risk ofsuccesses independent truly launching LDV Hospitality. my initial of trends. John Meadow, founder and Now, the restaurants as opposed to the convencompany offers more than 24 F&B venprovedtional these simple points, which president of LDV Hospitality, has been including hotel-licensed deal. However, ourupon ues throughout the country, strategy going forward ispillars to create of in- our concepts as American accepting, have become an integral part of the city’ssuch F&B scene. Cut, Regent dependent restaurants within the hotel Cocktail Club, No. 8 and Dolce Italian. operational philosophies at LDV. After graduating from Cornell Unienvironment that allows for integrity Hotel Business caught up with the New versity’s School of Hotel Administraand ultimate financial reward of a sucYork-based executive about the city, the cessful independent restaurant operaand partnering You have stand-alone restaurants tion, Meadow begancompany his career as the with the right tion paired with the financial scalability hotels. and those that are in hotels. Is there manager of The Plaza Hotel’s Oak of a hotel F&B operation. What sparked interest in this a difference in how you approach Room. In 2008, he created the your restauWhen doing a restaurant in a hotel, career path? My grandfather was an projects? Throughout career, rant Scarpetta in thearchitect city’sand then-emerghow do you approach it from a my design/ I was always inspiredthese by standpoint?greater Our philosophy is his distinct vision and creative pursuit. we haveconcept experienced reward ing Meatpacking District, effectively to create independent restaurants that That, paired with overly romanticizing when taking the risk of independent of economics, if both parties are honlaunching LDV Hospitality. Now, the thrilled to announce our first internaappropriately coexist within a given the classic maître d’hôtel figures that I tional projects for Scarpetta and Dolce est and appreciative of what each one hotel environment—that is where we in restaurants growing restaurants as opposed to the convencompany offers moresawthan 24 F&B ven-up, inspired Italian in Dubai next year. brings to the table, then you have the bring true value to our hotel landlords, my passion in becoming a restaurateur. tional hotel-licensed deal. However, our ues throughout the country, including opportunity to create the desired guest clients and partners. We identify the going forward is based to create in- experience. We’re excited to operate and What is your dream project? I would concepts such as American Cut, right concept for the hotel on Describe the F&BRegent and hospitalitystrategy love a hotel opportunity in the Mediteroffer a wide range of guest experiences an understanding of thewithin sensibilitythe of hotel in New York? NYC’s culture dependent restaurants Cocktail Club, No. 8culture and Dolce Italian. 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 environment that for integrity Hotel Business caught up with New at Gurney’s Montauk Resort, where we we look for hotel partners with a defined either select one allows of our existing brands personalities of itsthe people. New Yorkers would create a truly unique beach club vision. or tailor a concept for the property. We are passionate with a very defined point and ultimate financial reward of a sucYork-based executive about the city, the experience, F&B components and speacknowledge the realities that go beyond of view, which creates a thoughtful and cessfulour independent restaurant company and partnering with theThe right cial banquets. conventional aspirational dinneropera-Describe your growth strategy. Much demanding guest. staff and guests of our early-stage growth was opporexperience andthe the need to createscalability an are intense so everyone plays at a very tion paired with financial hotels. 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 of a hotel F&B operation. portunity in the restaurant business? approached us, and simply be excited they come to the restaurant. is at the forefront of setting trends with What sparked yourainterest in this There are constant innovations but to open and launch new concepts. We 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. When doing a restaurant in a hotel, career path? My grandfather was an in becoming the premier F&B solution approach to growth that focuses specifia hotel, what are the most important how dothings you to approach fromfit? a design/ architect and I was always by in the hotel space, whether master leascally on developing our core brands— agree on for it a culture Are thereinspired any neighborhoods you’re ing F&B contracts for our core brands Scarpetta, American Cut and Dolce ItalIt starts with both parties open excited about for the future? Weconcept are standpoint? Ourhaving philosophy is his distinct vision and creative pursuit. 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 opento create independent restaurants That, paired with overly unique hotel projects. We are motivated desired guest experience. We look for thatpartners we truly believe in. ing upromanticizing an LDV concept in Manhattan’s to create and grow the independent hotel partners with a defined vision NoMad neighborhood. It feels very remthrilled to announce our first internaof economics, if both parties are honappropriately coexist within a given the classic maître d’hôtel figures that I restaurant experience. 2016 demands What lies ahead? We have a really exwho create a unique guest experience iniscent of when I signed my first lease 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 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 with the the hotel space,Italian and there-in Dubai next year. we willto formally announce fundamentally experience brings the table, then marries you have value todesire ourthe hotel landlords,district that of becoming a premier NYC diningbring and true my passion in becoming a restaurateur. 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 Senior Associate Editor
LDV Hospitality
Describe the F&B and hospitality culture in New York? NYC’s culture is driven by the vibrant and dynamic personalities of its people. New Yorkers are passionate with a very defined point of view, which creates a thoughtful and demanding guest. The staff and guests
opportunity to create the desired guest clients and partners. We identify the experience. We’re excited to operate and right concept for the hotel based on offer a wide range of guest experiences an understanding of the sensibility of Reprinted with permission of Hotel Business , copyright ICD Publications 2016 through our LDV lifestyle portfolio, so the hotel ethos and environment, and we look for hotel partners with a defined either select one of our existing brands vision. or tailor a concept for the property. We acknowledge the realities that go beyond Describe your growth strategy. Much our conventional aspirational dinner ®
What is your dream project? I would love a hotel opportunity in the Mediterranean similar to what we have done at Gurney’s Montauk Resort, where we would create a truly unique beach club experience, F&B components and special banquets.
D
V
H
O
S
P
I
T
A
L
I
T
Y
S
C
A
R
P
E
T
T
A
S
C
A
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.
R
P
E
T
T
A
S
C
A
R
P
E
T
T
A
S
C
A
R
P
E
T
T
A
S
C
A
R
P
E
T
T
A
Mick Jagger supports daughter Jade at LFW jewellery event at Sette and Nolita Social London
S
C
A
R
P
E
T
T
A
S
C
A
R
P
E
T
T
A
S
C
A
R
P
E
SCARPETTA BEACH HEATS UP THE SUMMER MONTAUK SCENE BY SARA VENTIERA MONDAY, JUNE 15, 2015
| 6 HOURS AGO
Tomato Spaghetti Melissa Hom Photography
Owned by the same family for more than 60 years, Gurney's Montauk Resort & Seawater Spa (290 Old Montauk Highway, Montauk; 631-668-2345) changed hands last year and has since undergone a massive transformation. LDV Hospitality, the group responsible for the Regent Cocktail Club in Miami and the Meatpacking District's Scarpetta and Barchetta, took over the food and beverage program. LDV brings five new eating and drinking options to the historic hotel. For casual dining, there's the year-round casual American concept, Tillies, featuring a seasonally-driven menu. Italian-inspired Corso Coffee offers an array of grab-and-go snacks as well as artisanal coffees. The Beach Club at Gurney's serves sandwiches, salads, and special Saturday barbecues on the 1,000 foot private beach. Modeled after its Miami predecessor, which was voted one of the best hotel bars
T
T
A
C
A
R
P
E
T
T
A
New York Post - September 6, 2014
S
C
A
R
P
E
// 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 “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
KEY GROUP WORLDWIDE NEWS
PHOTOGRAPHY BY MELISSA HOM
S
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
T
T
A
A
M
E
R
I
C
A
N
C
U
T
A
M
E
R
I
C
A
ANNUAL INTERNATIONAL HOSPITALITY DESIGN AWARD INTERNATIONAL FINE DINING RESTAURANT FINALIST
N
C
U
T
A
M
E
R
I
C
A
N
C
U
T
A
M
E
R
I
C
A
N
C
U
T
A
M
E
R
I
C
A
N
C
U
T
A
M
E
R
I
C
A
N
C
U
T
D
O
L
C
E
I
T
A
L
I
A
N
D
O
L
C
E
I
T
A
L
I
A
N
T
H
E
R
E
G
E
N
T
C
O
C
K
T
A
I
L
C
L
U
B
T
H
E
R
E
G
E
N
T
C
O
C
K
T
A
I
L
C
L
U
B
T
H
E
S
E
V
I
L
L
E
T
H
E
S
E
V
I
L
L
E
N
O
L
I
T
A
S
O
C
I
A
L
N
O
L
I
T
A
S
O
C
I
A
L
L
U
G
O
C
U
C
I
N
A
N
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
O
.
8
T
H
E
D
I
A
M
O
N
D
H
O
R
S
E
S
H
O
E
T
H
E
D
I
A
M
O
N
D
H
O
R
S
Subterranean Acts of Sudden Intimacy Legendary cabaret club, closed since 1951, relaunched NYE
‘Queen of the Night’ Opens at the New Diamond Horseshoe Club
The Diamond Horseshoe — the glamorous cabaret club in the basement of the Paramount Hotel that was open from 1938 to 1951 — relaunched on New Year’s Eve with a $20 million renovation, and some of its original denizens were there. Actor Peter Gallagher was on the scene with his wife, Paula Harwood Gallagher, and motherin-law, Paulette Harwood, who was a dancer at the original club when it was owned by lyricist Billy Rose. Harwood told us she started working at the club when she was just 14 years old, and danced there for a decade. The new spot opened with a show called, “Queen of the Night,” created by Randy Weiner, as well as one of the producers of “Sleep No More,” with contributions from Simon Hammerstein, designer Thom Browne and others. Harwood was tearful when she was brought to the stage for applauding guests, including Hammerstein, Sir Ian McKellan, Andre Balazs, and Michael Avedon.
IN its heyday, Billy Rose’s Diamond Horseshoe was quite the thing — “the most
By WILLIAM GRIMES
DEC. 26, 2013
zestful, gorgeous and lovable pleasure palace in town,” a critic for The New York Times wrote shortly after it opened in December 1938. Buried deep in the basement of what is now the Paramount Hotel on West 46th Street in Manhattan, the theater transported audiences back to New York in the Gay Nineties, the era of Diamond Jim Brady and Lillian Russell, in a revue stacked with old vaudeville troupers and glamorous showgirls. Now it is back in business. The developer Aby Rosen, who bought the Paramount two years ago, has awakened the old theater from the half-century coma that it slipped into after closing in 1951, spending more than $20 million in renovations and financing Randy Weiner’s latest adventure in immersive theater, “Queen of the Night.” The show opens for a six-week run on New Year’s Eve. Devotees of Mr. Weiner should know, in a general way, what to expect: a disruptive, interactive theatrical experience that shrinks the distance between audience and actor and takes rude liberties with conventions.
E
S
H
O
E
LDV HOSPITALITY 130 W 25TH ST | FLOOR 7 | NEW YORK | 10001 PHONE +1 212.244.8866 WWW.LDVHOSPITALITY.COM
@LDVLIFE | #LDVLIFE