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TWA Hotel, from page 62 and Antico Noè. Intelligentsia has been tapped to provide service at the coffee bar and coffee carts located throughout the hotel, which are open now. In October 2018, a meticulously restored Lockheed Constellation airplane from the 1950s was moved from Maine’s Auburn-Lewiston Airport to JFK. The 1958 plane has been repurposed into a cocktail lounge just outside the new hotel and is one of eight bars planned for the property. No detail has been overlooked here—even the cockpit has been restored to what it used to look like complete with a hula girl figurine on the dashboard. Nicknamed “The Connie,” it has become one of the hotel’s bars, where retro drinks like Rum Swizzles are on offer. “Trendy” and “near the airport” are no longer mutually exclusive, as this is the first hotel on JFK’s grounds -- no taxi required. This is good news for architecture buffs and for preservationists alike, since there had been rumors that the long-empty terminal was going to be razed. Until now, few visitors had been able to access the TWA Terminal following its closure -- just the occasional lucky traveler who was able

to snag a ticket to an event through New York City’s annual Open House Weekend. The hotel is set in two lowrise buildings and its guest rooms feature Knoll furnishings and old Hollywood-inspired interiors. The hotel also offers 50,000 square feet of conference, event and meeting space. “From the moment guests and visitors arrive at the TWA hotel, they will find themselves immersed in the ethos of 1962’s rich culture, architecture, sights, sounds and ambiance,” commented Tyler Morse, CEO of MCR and MORSE Development, the developer and lead investor of the project. “The attention to the smallest of details permeates the entire guest room experience, paying homage to the magnificent landmark and special time in American history.”

Fernando Navas’ Approach: We looked at the TWA/JFK project as an opportunity to showcase our food and bevegare expertise. We are known for our cocktail and night club operation but sometimes it gets overlooked that we own and operate seven very successful restaurants in New York City with full menus. In addition to our multiple cocktail lounges all serving some sort of innovative food menu, we came to this project with a number of creative ideas. We worked closely with Culinary Depot on getting the kitchen just right for the “Connie” lounge. They were incredibly helpful making the back of the hosue work for us. We challenged them to help us build out two kitchens: one for the Connie and one to serve the pool. In both cases, our apThe Next Step/Culinary Depot design build team proach was to find the very specified a Hobart Flight Machine to handle the high volume dish and ware washing needs of the best ventless cooking soluTWA Hotel food and beverage team tions. Our menu strategy

64 • July 2019 • Total Food Service • www.totalfood.com

was to create a menu for the Connie that offers a couple of signature entree items and then a creative selection of tasty bites. We knew that with being positioned right off the terminal as part of the airport, the goal was to keep the menu as simple as possible. The focus is on quality with great avocado based items and tasty hummus and cheese offerings. We of course have created a specialty cocktail Carbone’s ability to meet tight footprints and menu that includes the GG deadlines and deliver high quality fabrication have Manhattan and a Cold Brew given the TWA at JFK the infrastructure needed to Martini. We spent a lot of ensure the highest quality service to the operation’s customer base time on getting the customer experience right. So we used our Manlite pantries to service the ballhattan base to do the hiring three room, junior ballroom, and months out. We then did extensive meeting rooms. In addition, we training to make sure that when needed to focus on building sepaTWA/JFK opened, our team was rate restaurant kitchens for both the ready to create a great customer exGerber Group and Jean-Georges perience. Vongerichten. This was really a special opportuIt’s important to understand that nity for our team to be a part of such the project included the original, a special project. historical terminal and then the addition of two new hotel towers beEric McConnell’s Approach: hind. We built the main kitchen in The developer MCR brought us the cellar and designed for a restauin on the project. I thought it was a rant in the mezzanine of the flight very exciting opportunity for Next center called Paris Café. What’s inStep Design. I knew after we met teresting is that it sits in the same with Tyler Morse of MCR that there space and has roughly the same conwas a great fit, and I was thrilled figuration as the original Paris Café that we were awarded the job shortly some 50 years ago. thereafter. Among the key design elements Our first step was to help them was the balancing of the old with the create and build-out a commissary/ new. For instance, what used to be banquet kitchen that would have the counter service at the original Paris flexibility to handle both the comCafé in the 60’s has evolved into an mitted operators they had on board exciting chef’s tables with an exhibiand then the additional operators tion kitchen. they were working to attract. Certainly, with efficiency in mind, MCR’s marching orders were very I would have preferred a central simple: understand that you have a holding area with walk-ins to serve tight deadline to meet, and that efthe entire facility. The reality was we ficiency was key in the spaces. needed cold and dry storage supThe plan also included the build-out of multiple satelcontinued on page 97

Profile for Total Food Service

July 2019 - Total Food Service  

From totalfood.com - Total Food Service's July 2019 Digital Issue features an exclusive Q&A Interview with restaurateur & author Stratis Mor...

July 2019 - Total Food Service  

From totalfood.com - Total Food Service's July 2019 Digital Issue features an exclusive Q&A Interview with restaurateur & author Stratis Mor...