The Vasper

NEW YORK

Words: Shanna McGoldrick Photography: © Paolo Verzani

IN A BITE Operator: Ennismore F&B Partner: Helios Hospitality Interior Design: DMDesign, Mckay Architecture Executive Chef: Nick Koustefanou Beverage Director: Evan Hawkins www.sbe.com

Mid-Century, big city dining has returned to downtown New York with the launch of The Vasper, the new culinary offering from Mondrian Park Avenue. Inspired by the seminal design movement, this 120-cover American bistro doffs its cap to the 1950s and 60s with a lively bar, softly-lit dining rooms and tasting counter that DMDesign and Mckay Architecture have rendered both minimalist and sophisticated, through the inclusion of details such as lush greenery, cosy booths and a showstopping chandelier.

But the decor isn’t alone in harking back to a more glamorous age. Led by chef Nick Koustefanou and mixologist Evan Hawkins, The Vasper honours an era of opulent dining and deals made over midday cocktails, offering a prix-fixe martini lunch that is sure to evoke tingly warm feelings of nostalgia in diners. Menu highlights include decadent bistro classics such as beef tartare with devilled egg mousse and toasted sourdough, and an indulgent lobster thermidor for two. The drinks programme is equally polished: in addition to Hawkins’ take on the classic gin martini – which features Txakolina vermouth, house giardiniera and spiced olive brine for an extra kick – the venue’s cocktail menu standouts include a Bitter Rum Mojito made with mint bitter caramel, and a Mezcal Paloma Whip that incorporates dry grapefruit soda and chilli salt.

“Though classically American, the modernisation of the notably Mid-Century dishes is executed in a more eclectic interpretation,” says Koustefanou. “Our tasting counter affords us the opportunity to create unique menus for private clients and events.”

Paul Seres, Founder and COO of the venue’s partner, Helios Hospitality, adds: “The Vasper is a reflection of both New York’s culinary heyday and the continued innovation we see in modern restaurants. With the return of office culture, happy hours and business dinners, The Mondrian struck us as the ideal location for honouring the culinary and cocktail culture made famous in postwar America.”