NEW YORK—On the floor degree of the Park Avenue Mondrian in New York City’s NoMad community, The Vasper is a new bistro developed with partners at Helios Hospitality. Motivated by the mid-twentieth century modern style and design motion, the cafe pays homage to an era of dining and deals designed more than lunchtime cocktails. Executive Chef Nick Koustefanou has been tapped for meals and Beverage Director Evan Hawkins for drink.
Open for lunch, dinner, and private dining experiences, the 120-seat restaurant aims to be for equally evening patrons and the office lunch crowd, providing a prix fixe two martini lunch.
“The Vasper is a reflection of both New York’s culinary heyday and the continued innovation we see in modern dining establishments,” said Paul Seres of Helios Hospitality. “With the return of place of work tradition, joyful several hours, and organization dinners, The Mondrian struck us as the suitable location for honoring the culinary and cocktail culture designed well-known in postwar The usa.”
Koustefanou’s menu highlights the flavors from the 1950s and 1960s up-to-date for today’s palette, with dishes such as Hiramasa Crudo with melon gazpacho, radish, chili, and honeydew Beef Tartare with deviled egg mousse and toasted sourdough and a Lobster Thermidor for two. The space also has a chef’s counter for tastings, motivated by Koustefanou’s background in Japanese omakase with his practical experience at Kissaki. The Vasper serves as Koustefanou’s second situation as executive chef.
“Though classically American, the modernization of the notably mid-century dishes is executed in a far more eclectic interpretation,” suggests Koustefanou. “Our tasting counter affords us the opportunity to make unique menus for personal shoppers and functions.”
The cocktail menu by Hawkins has contemporary classics. In addition to Hawkins’ choose on the gin martini, named “The Vasper” with spiced olive brine, Txakolina Vermouth, and Home Giardiniera, The Vasper’s cocktail menu incorporates the Bitter Rum Mojito, with mint bitter caramel, vanilla, and clean citrus, and The Mezcal Paloma Whip with dry grapefruit soda and chile salt.
From the bar to the dining rooms, the a few areas of The Vasper, created by Delphine Mauroit of DMDesign and Tom Mckay of Mckay Architecture, have their have character when flowing alongside one another. As attendees go to the dining spaces, they will obtain fabrics from Kravet and booths. The art assortment has will work by French artist Silvere Jarrosson and painter Yaacov Agam.
