Today, we received word that Balazs, the proprietor of the ever-changing hotel (literally, the construction progresses as we speak) has hired John Fraser to helm the yet unnamed restaurant, which is slated to open in early fall '13. Interior details of the eatery remain under wraps (save that it will boast indoor and outdoor garden dining and a street front café), but from what we know about Fraser, the food should be damn good.
Hailed as one of America's rising culinary faces, Fraser's been a darling of the press as chef and owner of the UWS' Dovetail — Frank Bruni, for instance, gave it a three-star review in The New York Times (oh, and did we mention its own Michelin star?). Which makes sense, if you've ever tried Fraser's venison loin, served with butternut squash, swiss chard, bacon, and green peppercorns.
Balazs and Fraser will collaborate on the menu, which is being described as "innovative and vegetable driven." Fresh ingredients will be sourced from Balazs’ farm in upstate New York, The Locusts on Hudson. Come September, we know where we'll be going to lunch...and dinner...and mid-afternoon snacks.
Photo: Courtesy Of PR Consulting