“I’m so very proud of our young, inspired team of hospitality pros,” said Palmer. Of course, given its name, AperiBar also features many Italian-inspired aperitifs and cocktails, including Charlie’s Negroni and the Italian Butterfly (grapefruit vodka with Campari).ĪperiBar’s 55-seat dining room and 30-seat bar are furnished with vintage tiles, velvet drapes and leather accents. Vajra, Tuscany’s Tenuta San Guido, Sicily’s Graci and Alto Adige’s Alois Lageder. The program offers more than 100 wines, including nearly 25 Proseccos and other sparkling wines, which join Pinot Grigio, Sangiovese, Barbera, Nebbiolo, Barbera and much more from leading wineries like Piedmont’s G.D. “I have always felt that connections are fostered over food, and traditions like Italy’s aperitivo style of dining really bring people together.” Complementing many choice ingredients sourced from Italy (imported buffalo mozzarella and olive oil, for instance), there are salumi and cheese options served with house-made ciabatta.Ĭorporate beverage manager Janet Pouchot oversees a wine list that explores Italy up and down the boot. “I have continued to see a shift toward a European way of eating, where we are more and more sharing small bites and lingering at the table over wine,“ Palmer explained. Executive chef Steve Pereyda prepares dishes such as spada alla Milanese (breaded swordfish with Calabrian chile), bistecca with tomato confit and organic chicken with Romano beans, along with varied pizzas, antipasti and pastas. While Palmer is best known for leaving an indelible mark on contemporary American cuisine, AperiBar is largely inspired by European-particularly Italian-dining. The simplicity of everything we’re doing here is sometimes the most difficult to achieve.” ![]() “Presenting Italian wines, most importantly Prosecco, and the sparkling wines of many regions is our goal. “AperiBar has been a desire and inspiration of mine for many years,” Palmer told Wine Spectator via email. It joins the other acclaimed restaurants in the Charlie Palmer Collective, including Wine Spectator Best of Award of Excellence–winning Charlie Palmer Steak locations in New York and Las Vegas, as well as Award of Excellence winner Willow by Charlie Palmer in Rhinebeck, N.Y. 31, 2022, issue-has added a new restaurant–cocktail bar to his collection: AperiBar, an aperitif-focused eatery at Times Square’s Luma Hotel. ![]() (Courtesy of AperiBar) Charlie Palmer Opens Italian-Style Aperitif and Wine Bar in New York CityĬelebrated chef Charlie Palmer-who is profiled in Wine Spectator’s Aug. The garnish is a few drops of the thyme oil on the tongue before sipping the cocktail.Designed for casual catch-ups with friends, AperiBar offers plates of salumi, cheese and other shareable snacks, along with larger dishes and plenty of sparkling wine. Made with Greygoose La Vanille, Roots Mastic, Aromatic Tonic-it tastes light, smooth, and as refreshing as the spring season. ![]() Cosmic Spring, a drink named for the eponymous abstract painting by Czech artist Frantisek Kupka, takes the expressive spring colors in the painting as an inspiration and creates an evolution of different floral profiles on the tongue and a pink color in the glass. "Just like how chefs create art on a plate in gastronomy, I think we can do the same with cocktails," says Jeremy. Heavily influenced by his multi-cultural experience and passion for the arts, Jeremy has focused on elements of floriography, which is explicit in both visual and gustatory sensations at Thyme Bar. Prior to Thyme Bar, Jeremy was the Head Mixologist at Queensyard NYC, and has worked at hotels and bars in the UK, Switzerland, and Australia, where he fine-tuned his skills and expanded his knowledge about mixology. Jeremy Le Blanche is a French native with global bartending experience. 31, 2020 /PRNewswire/ - Thyme Bar ( ), an underground speakeasy in the Flatiron District offering crafted libations and light fare in a timeless lounge, is launching "The Thyme Bar Experience" menu for outdoor dining using floriography-what Head Bartender, Jeremy Le Blanche, calls "a way of showing the language of cocktails through art with botanical elements."
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |