Chef Damien Watel
Le : Chef Lisa Astorga Watel Right: Andrea Astorga
“You don’t need to dress up. Come as you are, and feel at home. Leave the high heels to Lisa.” The restaurant’s modern approach seemed to a ract a younger crowd on weekends, so when Lisa suggested they host big-draw events, like a Rolls Royce/Bentley Brunch, Ferrari and BMW-sponsored dinners, and fashion show feasts, Damien was delighted. Now, each month, Bistr09 teams with Sloan/Hall, a neighboring Broadway bou que, to curate a stylish brunch fusing the ho est trends in food and fashion. Designers from both coasts have shown collec ons on Bistr09’s red carpet. A table with jewelry at the front adds a dash of shopping delight. “We loved the idea of doing something fun, flirty, and safe,” says Lisa. Indoor tables are set apart, and outdoor sea ng is available on a Parisian-style pa o. Dressing smart and being smart about safety are both encouraged. Even the red carpet models wear face shields. While haute couture models and well-dressed guests vie for a en on at these brunches, it’s Bistr09’s taste-sensa ons that steal the show. Try the lush lobster riso o, the cool beet and goat cheese salad, the light tempura shrimp, or the handsome Zebra bow- e pasta and salmon. Thick and airy, the waffles are pressed in a waffle maker brought from Belgium. Desserts, like the velvety crème brûlée delight. As fabulous as it all sounds, ul mately, Bistr09 is just a simple, classic neighborhood spot. You don’t need to dress up. Come as you are, and feel at home. Leave the high heels to Lisa. January/February 2021
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