Latest news with #UnionSquareEvents
Time Out
3 days ago
- Entertainment
- Time Out
You can now feast among the Frick's masterpieces at the museum's new restaurant
Starting June 6, New Yorkers can officially a add 'Have a berry tart with elderflower crème at the Frick ' to their summer bucket lists—the iconic Upper East Side institution is opening its first new restaurant in nine decades. Named Westmoreland, this sleek new spot lives on the museum's newly renovated second floor and is part of a broader effort to modernize the Frick experience without sacrificing an ounce of its old-world charm. Named after the Frick family's private Pullman railcar (yes, really), Westmoreland is steeped in Gilded Age elegance. The 50-seat café offers ticket-holding museumgoers and members a refined table-service menu by Union Square Events, served in a transportive space designed by Bryan O'Sullivan Studio. Think green mohair details, floral-motif paneling and dreamy murals inspired by Japanese screens and Renaissance landscapes, all with views of the Frick's tranquil 70th Street Garden. 'As we continue to celebrate the Frick's grand reopening, we are thrilled to debut the museum's first-ever café,' said Axel Rüger, the museum's director. 'It will provide our visitors and members with a respite to enjoy conversation about the collection over refined food and beverages.' The menu, led by Executive Chef Skyllar Hughes, fuses seasonal, regional fare with nods to the Frick family's original menus. For breakfast-y bites, there's a caramelized onion and thyme scone or kale-ricotta quiche. For lunch, you can go high-brow (poached trout with spring onion sabayon) or comforting (a club sandwich with herbed aioli and potato chips). Vegetarians will find gems like the mushroom and feta toast and a perfectly zippy Caesar with add-ons like grilled chicken or fish. But the real showstoppers are the desserts and drinks. A strawberry tart with elderflower crème pâtissière makes for a floral finish, while the chocolate mousse duo (dark and white) leans lush and decadent. Beverage-wise, you can toast like a Gilded Age aristocrat with European wines and curated cocktails inspired by the museum's Cocktails with a Curator series. The 'Widow's Kiss'—made with calvados, benedictine, yellow chartreuse and bitters—is bound to become an instant favorite, and it sounds just as dramatic as the Bellini across the hall. Reservations are same-day and only available onsite, so plan accordingly. Whether you're museum-hopping or just craving a quiet meal surrounded by good art and even better design, Westmoreland is your new UES secret weapon. Just don't spill the soup near the Vermeer.
Eater
4 days ago
- Entertainment
- Eater
The Frick Museum Is Opening its Very First Restaurant in 89 Years
The Frick Collection is opening its new museum restaurant this week. Westmoreland will open on the Upper East Side at 1 East 70th Street, near Fifth Avenue, on the second floor starting on Friday, June 6. The Danny Meyer-founded Union Square Events is running the cafe and bar, led by chef Skyllar Hughes, who had most recently been at Italian restaurant Ci Siamo. This means an initial American menu with dishes like tuna nicoise, tagliatelle pomodoro, club sandwiches, and strawberry tarts, alongside baked goods such as croissants and kale-ricotta scones. Drinks include American and European wines, nonalcoholic options, and cocktails that are inspired by the museum's video and book Cocktails With a Curator . The 50-seat restaurant is open to people visiting the museum only; day-of reservations have to be made in person by visitors with tickets or museum members. It's part of the museum's overall renovations, which debuted back in April. The name comes from the Frick family's private train car that they used to travel across the Northeast in the 1900s. Union Square Events is also opening a restaurant, Babette, within the forthcoming members-only club Moss. Details on PDT co-owner's other new bar Iconic East Village speakeasy Please Don't Tell co-owner Jeff Bell is in the middle of opening a three-part dining-and-drinking complex in the West Village. There's going to be an agave bar, Mixteca, and the first East Coast location of famed Los Angeles taqueria Tacos 1986. There's also going to be a new cocktail bar evoking the glamorous post-Prohibition nightclubs of New York, as reported by Substack the Mix. Kees will open at 1 Cornelia Street, at West Fourth Street, in the fall. Bell tells the newsletter that he wants Kees to work as a 'special occasion place' that 'capture[s] the essence' of places like the Stork Club and El Morroco. The basement bar will be able to fit 55 people (with a 12-seat bar). It'll serve classic cocktails and other iterations. There will be wine by sommelier Dustin Wilson and food. The bar's name had been a nickname for Cornelius, who had been one of Bell's relatives who came from Holland to New York in the 1600s. It also works as a play on the word 'key' and 'seek.' Berlin Korean fried chicken pop-up makes New York debut A Korean fried chicken pop-up from Berlin is making its way into New York City this week. Eating Fantasy's pop-up is taking place in Bushwick at Orion Bar on Thursday, June 5, from 6 p.m. until everything is sold out. Chef Häran Kim, who started the pop-up in 2023, will serve Korean fried chicken with varying sauces. Sign up for our newsletter.
New York Times
5 days ago
- Entertainment
- New York Times
Westmoreland Serves an All-Day Menu in the Revamped Frick Collection
Opening For a museum, the Frick Collection is notably intimate, as is its new cafe. A first for the mansion that opened as a museum in 1935, it's in an area newly accessible to visitors on the second floor. The name is that of the Frick family's private railway car, which was substantially larger than its namesake restaurant. The oblong room done in pale green with crimson accents and a glittery full bar is run by Union Square Events with the chef Skyllar Hughes in charge. The all-day menu (museum hours only, admission and same-day reservations required) is an all-purpose pleaser, with quiche, scones, tomato soup, Caesar salad, avocado toast, poached trout and chicken Milanese. (Opens Friday) The Frick Collection, 1 East 70th Street, Departing from his usual Italian template, the restaurateur Mark Barak (La Pecora Bianca) is venturing to the Eastern Mediterranean with the help of Einat Admony. Replacing his short-lived Lupetto, Mr. Barak has kept the wood-fired oven but lightened the greenery-filled space with white walls, tile accents and textiles in tones of terra cotta, salmon and gold. The menu follows Ms. Admony's familiar playbook of spreads, falafel, skewers, shawarma, tagine and other dishes seasoned with preserved lemon, harissa, zhug, chermoula and tahini. There are summery drinks made with citrus, pomegranate, watermelon and hibiscus. (Opens Thursday) 1123 Broadway (25th Street), 212-547-8750, Annie Shi, a partner in the restaurants King and Jupiter, has opened this wine bar in Chinatown. She has selected more than 350 wines that demonstrate low-intervention production (a must these days), among others, then chose Chinese items like cured ham, fried cheese similar to halloumi, and sweet-and-sour short ribs to go with them. Patty Lee, formerly of Mission Chinese Food, had a hand in the menu. The elegant little room is dressed with works by artists with Chinese ancestry. (Friday) 15-17 Doyers Street (Pell Street), Tastes of Rome, Tuscany, Puglia and Naples outnumber those of the Emilia-Romagna in New York, but this newcomer is improving the balance. The chef, Roberto Aita (of Aita in Clinton Hill), offers regional and seasonal dishes like tagliatelle with peas and tomato-meat sauce; ravioli verdi with ricotta, pecorino di fossa and ramps; and branzino in raw tomato sauce with agretti, a succulent plant, all served in a pale room with antiques from Italy. 241 Smith Street (Douglass Street), Carroll Gardens, Brooklyn, The West Village restaurant that first opened in 2007, then relocated to the Gotham West Market in Hell's Kitchen, which closed, has now reopened with longtime partners, the chef Andrew Whitney, and managers Danir Rincon and Jacob Cohen, in charge. As ever, pastas are the specialty. (Friday) 18 Cornelia Street (Bleecker Street), 212-366-6633, Want all of The Times? Subscribe.
