Andrew Carmellini Joins Pack of A-List Chefs Opening at NYC's South Street Seaport
The South Street Seaport is quickly becoming one of NYC's hottest dining destinations, with several highly anticipated openings on the way.
Andrew Carmellini—James Beard Award-winning chef behind NY restaurantsLocanda Verde,Westlight,LeucaandLafayette—is the latest addition to the neighborhood's impressive roster of openings,according to a new report in theNew York Post. The chef, who is swiftly building his own restaurant empire, will helm a yet-to-be-named concept in Pier 17, a sparkling four-story building that’s been called the “crown jewel” of the lower Manhattan neighborhood. He’ll be joiningJean-Georges Vongerichtenand David Chang under the same roof, who will have restaurants of their own.
Vongerichten will be opening a 50,000-square-foot seafood market, a throwback to “Seaport’s rich history as a center of food and commerce,”开发的网站上说. Chang, whomost recently launchedMajordōmo在洛杉矶, and has been staying busy as afood correspondent at the PyeongChang Olympics, has yet to talk about about the forthcoming addition to his Momofuku empire.
蔬菜an fast casual concept By Chloe will also have a location at the Seaport. Hospitality heavyweights Cipriani brothers—best known for their hotels abroad, but who recently launched in L.A.—will have aMr. C hotelwith a restaurant there, as well. It’sset to open April 15th.
The Seaport district has also been hosting restaurant pop-ups: last summer its Seaport Food Lab was home to celeb chefs like Georgia-basedHugh Achesonand L.A.’sJessica Koslow. New York’sWylie DufresneandTop ChefalumDale Taldealso participated; all chefs were spotlighted in two week residences. It’s unclear what future pop-ups will look like, but by the time the whole complex is finished—developer Howard Hughes has been working on it since 2010—it’s looking like it’ll be one of the city’s most talked about dining destinations.
Food & Winehas reached out to Carmellini’s NoHo Hospitality Group and The Howard Hughes Corporation for comment.