LT Living S 24

am constantly inspired by travel. Getting out of town also makes me appreciate New York City in ways that only New Yorkers can. The bustle on our streets. The food choices at our fingertips. The beauty of a perfect summer day in Central Park. Though if you’re ready to pack your bags and go exploring, come join me on a culinary adventure in the Republic of Georgia next May 2025. Read about it on the inside back page.

There’s plenty of updates on my restaurants in this issue and more on the horizon. Next year will bring not one, but two new openings in Philadelphia with Terra Grill and S’cuzzi Pizza. Meanwhile, in Fort Lauderdale, we updated Dune’s menu in April, and you can find some of those recipes in the following pages to recreate at home. At The Betsy Hotel in Miami Beach, The Alley reopened with artisanal pizzas and soft-serve ice cream available over the counter at La Ventanita.

I invited Chef Christophe Bellanca for a blind tasting at Skirt Steak. It’s always great to catch up with good friends in a fun and friendly way. You can not only read about the experience but also watch it online by scanning the QR code below.

Summer in the city sizzles, so explore all the possibilities this incredible place has to offer. Then join us at our tables for a well-deserved break!

ALLEY AND LA VENTANITA A peek inside redesigned spaces at The Betsy Hotel ON THE PLATE Land and Sea inspiration at Dune BLIND TASTING Chef Laurent Tourondel + Chef Christophe Bellanca WHERE IN THE WORLD IS CHEF TOURONDEL? Dining around St. Barts AUTHENTIC EXPERIENCES The Luminary Series at Back Bar BEHIND THE BAR Seasonal cocktails from Back Bar REPUBLIC OF GEORGIA Travel with Chef Tourondel in May 2025 5

The Alley Reopens

IN THE BETSY HOTEL IN MIAMI

After a three-year hiatus, The Alley reopened at the end of March as a trattoria-style pizzeria with La Ventanita — or “little window” — for soft-serve ice cream, crepes, and coffee.

Pizza is Chef Laurent Tourondel's passion project, evident in his perfected creations at L’Amico. At The Alley, you'll find similarly crafted handmade options cooked in traditional rustic brick ovens, along with an array of seasonally inspired salads and an assortment of charcuterie-style cheeses and Italian cold cuts — traditional Italian fare using the best ingredients crafted into memorable dishes. And all pizzas can be made using gluten-free dough on request.

Tourondel, who celebrates his 15th year overseeing the hotel's culinary offerings, is also excited about the soft-serve ice cream, featured on the cover of this issue. He believes it captures the essence of Miami, with its flavorful combinations and lavish toppings, like Vanilla and Candies Florida Honeybell Orange with Sicilian Pistachio as well as Vanilla and Mushroom Popcorn with Vanilla Sauce.

Warm wood and bamboo along with floor-to-ceiling windows, pendant lighting, and an array of eclectic art pieces combine to fashion an inviting ambiance. Accommodating up to 60 guests indoors, with an additional 24 in a charming outdoor area that gracefully connects the hotel's two historic buildings, there's ample space to indulge. Whether you choose to stay and dine in style or opt for takeout, it's an exceptional opportunity to savor Chef Tourondel’s creations.

Tastes of Land & Sea

PEEKYTOE CRAB TART

Avocado, coriander & lime–ginger vinaigrette

Serves 2

5 oz peekytoe crab

4 tbs lime–ginger vinaigrette (recipe below)

Salt and pepper to taste

Two tart shells (recipe below)

2 avocados, thinly sliced

2 pinches coriander, crushed Lime zest

Extra-virgin olive oil

LIME–GINGER VINAIGRETTE

Yields 1 cup

1 cup extra-virgin olive oil

1 tsp ginger, freshly grated

1 tsp sherry vinegar

2 tsp fresh lime juice Black pepper to taste

Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon of warm water and blend until the dressing is emulsified.

Dressing is best if left to rest for a day before using to enhance flavors.

TART SHELL

Two 4-inch corn tortillas

Sea salt to taste

Bake or deep-fry each tortilla until golden brown. Sprinkle with sea salt.

METHOD

In a mixing bowl, combine crab and 4 tablespoons of the lime–ginger vinaigrette with salt and pepper to taste.

Divide dressed crab mixture and place on top of the golden brown tortillas. Shingle thin slices of avocado to cover the crab completely.

Finish with crushed coriander, lime zest, extra-virgin olive oil, and salt and pepper.

CRISPY FETA

Local Key lime Honey, roasted beets, toasted walnuts & dates

Note: We use a special honey from Winter Park, Florida, where the bees drink nectar from Key lime tree blossoms.

Serves 2

2 cups salad mix (recipe below)

2 to 3 tsp sesame za’atar mix (recipe below)

2 blocks crispy feta (recipe below)

1 cup roasted beets

1/4 cup sliced dates

1/4 cup toasted walnuts (recipe below)

4 tbs local Key lime honey (or any local honey)

SALAD MIX

1 cup purslane

1 cup mâche

1/4 cup carrot tops

Sorrel to taste

Fresh oregano to taste

2 tbs sherry vinegar

1/4 cup olive oil

Salt and pepper to taste

TUNA POKE

Puffed rice, yellowfin tuna, avocado, heirloom tomato, cucumber, radish sprouts & chili ponzu

Serves 2

INGREDIENTS

7 oz diced yellowfin tuna

1 medium avocado, diced

1/2 cup cherry heirloom tomato, halved

1/2 cup Persian cucumber, diced

2 tsp shallot, minced

4 pinches radish sprouts

4 tbs chili ponzu sauce (recipe below)

Rice paper bowls (recipe below)

Sea salt to taste

Togarashi to taste

CHILI PONZU SAUCE

Yields 1 cup

13 grams Bonito flakes

1.5 grams kelp (kombu)

13 grams soy sauce

1.5 grams mirin

2.5 grams granulated sugar

26 grams white vinegar

1/4 navel orange

1.5 grams chili oil

Combine all ingredients but the chili oil in a pot and bring to a boil.

Turn heat down and simmer for 10 minutes. Cool mixture and let steep. Once at room temperature, mix in the chili oil.

RICE PAPER BOWLS

Two 6-inch rice paper sheets

Oil

Sea salt to taste

Bring a pot of oil up to 325°F. Once the temperature is reached, submerge rice paper with a ladle and hold for 30 seconds to form bowl shape. Remove from oil and season lightly with sea salt. Cool on a baking sheet lined with paper towels.

METHOD

In a mixing bowl, combine tuna, avocado, tomato, cucumber, shallot and sprouts.

Spoon 4 tablespoons of chili ponzu into mixture and gently mix until all ingredients are coated generously.

Place puffed rice crisps on two bowls or plates and spoon half of the mixed ingredients into each. Finish with sea salt and togarashi.

ROASTED BABY HEIRLOOM BEETS

1 cup baby beets

2 tbs olive oil

Thyme to taste

Salt and pepper to taste

Combine all ingredients.

SESAME ZA’ATAR MIX

1 tsp black sesame seeds

2 tsp za’atar seasoning

1 tsp Maldon Sea Salt Flakes

Combine all ingredients.

CRISPY FETA

Two 4-oz feta square (3.25 x 3.25 x 0.25 in)

2 brick pastry or filo dough

1 tsp unsalted butter, melted

Clarified butter for frying

Cut feta into a 3 x 3–inch square that’s 1/4-inch thick, and wrap each square in two sheets of brick pastry. Seal with melted butter.

Pan-fry all sides in clarified butter until golden brown and crispy.

HAMACHI CRUDO

with honey citrus vinaigrette

Serves 1

3

3 to 4 tbs honey citrus vinaigrette (recipe at right) Salt to taste

Pinch of black sesame seeds

Toss baby beets with all ingredients and roast at 350°F until tender, about 20 minutes.

TOASTED WALNUTS

1/4 cup shelled walnuts

Olive oil to coat

Salt and pepper to taste

Cumin to taste

Toss shelled walnuts in olive oil, salt, pepper, and cumin and toast in the oven at 325°F until warm and fragrant, about 10 minutes.

TO PLATE

Arrange feta brick in the middle of the salad mix and garnish with beets, dates, walnuts, and sherry vinegar.

Finish with warm honey and za’atar mix directly on top of crispy feta.

HONEY CITRUS VINAIGRETTE

Yields 3 cups

Combine all ingredients in a mixing bowl and refrigerate.

METHOD

In a plate or shallow bowl, fold and arrange hamachi slices in a circle.

Place watermelon radish slices in the center to form a bowl shape.

Add the mixed greens inside the radish bowl.

Finish by spooning the honey citrus vinaigrette over the fish and greens. Sprinkle salt and black sesame seeds to garnish.

Blind Tasting

CHEF LAURENT TOURONDEL + CHEF CHRISTOPHE BELLANCA

On a brisk afternoon in early March, as the crosswinds carried remnants of winter down the avenues, Chef Tourondel stepped through the front doors of his Skirt Steak restaurant on Manhattan’s Sixth Avenue. Leaving behind the chilly outdoors, he was met with a warm greeting from his longtime acquaintance and former employee, Chef Chris Bellanca.

In late 2022, Bellanca launched Essential by Christophe, a French restaurant nestled on the Upper West Side, which swiftly earned a Michelin star for its impeccable cuisine and service. Prior to this success, Bellanca honed his skills at renowned establishments across the globe. Relocating to the United States in 2004, he worked at L’Orangerie in Los Angeles. Later, he assumed the role of executive chef at Le Cirque and then transitioned to corporate executive chef of Chef Tourondel’s BLT Group before becoming the culinary director at Joël Robuchon USA.

SCAN to watch this episode of LT Living’s Blind Tasting!

Blindfolded, Tourondel correctly identified each ingredient in Bellanca’s Sea Urchin dish — no easy task, given some ingredients were quite complex. He momentarily paused after tasting the finger lime, and then broke into a broad smile before confidently naming it.

As usual, the conversation slipped into French, as the two chefs reminisced on their shared past and observed shifts in the culinary landscape over the years. Both agreed, as they enjoyed each other’s prepared dishes, that using premier ingredients remains a distinguishing factor.

Likewise, Bellanca adeptly discerned each ingredient present in Tourondel’s Ricotta di Bufala dish, hesitating as he tried to determine the type of ricotta he’d been served. Ultimately, his skillful palate prevailed.

TASTE

CHRISTOPHE’S INGREDIENTS

Lobster

Granny

CHRISTOPHE’S DISH

LAURENT’S

Lunch

ST. BARTHS

French Mediterranean — what a great meal! Try Chef Leopold Gilles’ tasting menu. @bagatellestbarths

WhereIs ChefTouro n ?led

LA PETITE PLAGE

French Chef Eric Frechon’s playfully innovative Mediterranean dishes mesh perfectly in this highly entertaining spot! @lapetiteplagestbarthelemy

La Cabane Sand Bar

La Petite Plage

Taking a Bite Out of

ST. BARTS

SAND BAR AT EDEN ROCK

The perfect afternoon spot for everything from aperitif platters to caviar. Menu by Jean-Georges. @er_stbarths

LA GUÉRITE

St.Barts

La Guérite

Authentic Mediterranean cuisine with a decidedly Greek infusion. Try the langoustines! @lagueritebeach_saintbarth

BONITO ST BARTH

Excellent signature French Pan-American cuisine in a dizzying array of textures, flavors, and aromas for a special night out.

@bonitostbarth

The Saint-Tropez of the Caribbean — stunning beaches, upscale hotels, great dining options, and iguanas! What more could you ask from an island vacation?

Chef Laurent Tourondel visited the balmy island of St. Barts in January and has plenty of restaurant recommendations for your next visit.

When the French colonized the island in the 17th century (yes, French is the official language), they brought with them a taste for French gastronomy. Today, you can find French sensibilities fused with Caribbean flavors in local dishes.

What a gem! Greek sharing dishes for lunch with a side of ocean waves.

@shellona_stbarth

BAGATELLE

LA CABANE AT CHEVAL

BLANC ST-BARTH HOTEL

by the edge of the sea on a menu by Chef Jean Imbert. @chevalblancstbarth

SHELLONA

ELEVATING YOUR EVENT EXPERIENCE WITH LT HOSPITALITY

SECOND, the epitome of elegance and innovation within events, recently set the stage for a momentous gathering: the TIME 100 Earth Summit. TIME, renowned for its dedication to shaping global discourse, curated this pioneering event to spotlight the leading voices shaping the future of our planet.

At the heart of this gathering were the TIME 100 Earth honorees — visionaries who are revolutionizing the landscape of climate change through their groundbreaking work in research, technology, policy, and advocacy. From renewable energy pioneers to environmental justice advocates, these individuals are driving tangible progress toward a more sustainable future.

Guest of honor was Jane Fonda, whose unwavering commitment to environmental activism, underscored the importance of collective action in addressing the pressing challenges of our time.

Guest of Honor JANE FONDA

Within the exquisite confines of SECOND, guests were treated to an unforgettable culinary experience, a fully plant-based menu curated by Chef Laurent Tourondel. Each dish served reflected the ethos of sustainability and conscious consumption championed by the TIME 100 Earth honorees.

“We are proud to have partnered with TIME to host such a transformative event,” remarked Kevi Nontasak, director of sales and marketing at SECOND. “Bringing together thought leaders and change makers in a space designed for innovation and collaboration is truly inspiring.”

From captivating presentations to impassioned speeches, the TIME 100 Earth Summit at SECOND not only sparked conversation but also ignited a movement toward a more sustainable and equitable future for generations to come.

SECOND is available for private bookings of all sizes. Please submit your inquiry online at SECONDfloornyc.com or contact Kevi at second@lthm.nyc

Authentic

Experiences

Chris Lauber, senior director of operations at LT Hospitality, has a singular approach to hospitality: providing customers with the experiences they seek out, marked with honesty, integrity, and authenticity. “The focus of the Visiting Luminary Bar Series is to showcase the brightest minds, past and present, on the bar scene — locally and internationally. In some ways, I wanted to create a bar version of the Chef's Club inside of our speakeasy at Back Bar.”

With a nod to the future, present, and past of the New York cocktail scene, Lauber’s team set out to recreate the flavors, vibes, and overall experience of three different places over a series of residencies at Back Bar, “giving hotel guests a chance to visit the world’s best bars without ever needing to leave the Eventi hotel.”

Committed to providing a platform for the world's top bartenders to showcase their creativity at Back Bar, Lauber is enthusiastic about the progress made with this series: “We have strong connections throughout the industry, and we don’t expect to lose momentum.” As for the potential for a permanent bar component in the future, he says, smiling, “There’s something beautiful about knowing all things are temporary.” Let’s drink to that! Stay connected @backbar851

Moe Aljaff and Juliette Larrouy, the team behind Two Schmucks, once a colorful addition to Barcelona’s historic El Raval district, were thrilled to preview their 2.0 version during a recent eight-week residency. Emulating the “five-star dive bar” style that will define Schmuck when it opens in the East Village this fall, the duo presented eight memorable cocktails during their time at Back Bar.

Angel’s Share, a Japanese-style bartending establishment that opened in 1993 and is widely credited for its role in the craft cocktail resurgence, had an eight-month residency at the Back Bar before relocating to Greenwich Village.

“We brought furniture from the original location and recreated their iconic mural within a series of bookshelves to make a significant statement,” remarked Lauber, reflecting on the process.

In May, a blast from the past, Blacktail , sister bar to the Dead Rabbit, started a three-month residency. It's a rum-soaked Havana-inspired bar that takes you back to the prohibition era.

“We studied the bar in depth and worked with the original bar team,” explained Lauber.

“Nothing has been overlooked.”

LAURENT

Proper Daiquiri, Meet Proper Rum

COCKTAILS

RIGHT-HAND MAN

1 oz Casa Dragones Blanco Tequila 1 oz Bonal Gentiane-Quina Apéritif des Montagnes 1 oz Aperol 1 dash orange bitters

Stir all ingredients. Strain into a chilled Nick and Nora glass. Garnish with an orange peel.

CLOUD NINE

1 oz Plantation Rum

1 oz Rhum Clément Blanc

0.75 oz lime juice

0.5 oz Combier

0.5 oz orgeat syrup

0.5 oz lychee syrup (from a can of lychees) Top with Peychaud’s Bitters

Shake all ingredients. Strain into a snifter filled with crushed ice. Garnish with a mint sprig.

BITTERSWEET SYMPHONY

2 oz Cocoa and Fig–Infused Brother’s Bond Bourbon* 0.75 oz lemon juice

oz simple syrup

of clarified milk** Red wine

*Infuse a liter of Brother’s Bond Bourbon with a handful of cocoa nibs and chopped black mission figs for 1 to 2 days, stirring occasionally. Fine-strain and bottle. **1/4 cup of milk with a pinch of salt.

Stir all ingredients together, except the red wine, with ice. Strain into a rocks glass with a large, clear ice cube. Float red wine. Garnish with a dehydrated lemon wheel.

CLOUD NINE

RIGHT-HAND MAN

BITTERSWEET SYMPHONY

the Republic of Georgia

WITH CHEF TOURONDEL AS YOUR CULINARY GUIDE AND TASTEMAKER

Chef Laurent Tourondel believes that delving into local cuisine and grasping the origins and significance of ingredients is one of the best ways to connect with a destination's culture. May 11 to May 19, 2025, he'll embrace this philosophy in a trip to the Republic of Georgia with Modern Adventure.

From the bustling capital city of Tbilisi to the scenic Kazbegi wine region, you’ll discover the warmth of hospitality and rich culture of the Caucasus in this once Soviet nation. Experience cooking workshops and beer and wine samplings while exploring enchanting villages and vineyards straight out of a fairy tale. SCAN the QR code for complete details, including how to book now. Limited availability.

For over a century the Halper family has been providing quality products and services to the restaurant and food service industry in the greater New York and New Jersey areas. This great family history has resulted in a wealth of experiences, knowledge, and dedication that one could say is “in the blood” of the owners of I. Halper Paper & Supplies.

While times have certainly changed since 1910 when great-grandfather Max Halper sold 5 cent bundles of bags to the merchant peddlers on Prince Street, some things at Halper have remained the same: treating customers as individuals with “Service as it Should Be.”