![]() That doesn’t mean he’s cutting corners on the experience his discerning crowd would know if he did. Zero Bond includes an omakase room, helmed by executive sushi chef Ry Nitzkowski (who previously worked at New York’s excellent Shuko), with tasting menus that range from $145 to $245, not including truffle, caviar or wagyu supplements-a fraction of similar restaurants in the city. “I didn’t want to create a place that was just for rich people to spend a lot of money.” “It’s not just about a money grab,” explains Sartiano, who says Zero Bond has a waiting list of more than 5,000 potential members. And menu items like a $13 margherita pizza, $24 amberjack sashimi and the nicely spicy $26 rock shrimp fra diavolo we enjoyed on a recent visit are priced comparably to what you’ll find at many popular New York restaurants. A one-year membership at Zero Bond ranges from around $2,500 to $4,000, with an initiation fee of $500 to $1,000. Coffee is the high-end Colombia Elgar Ramirez Natural from Felix Roasting Co., which has an ultra-stylish coffee shop nearby in SoHo.Īll these amenities are about encouraging members to return again and again, a goal Sartiano also hopes to achieve by keeping the prices quite reasonable. And lockers are available for those storing their own rare vintages on site. A Baccarat-designed libations room allows members to build a night around whiskey and wine. Members can also eat pasta, pizza, sushi, salads, charcuterie, burgers and much more in the club’s lounge areas. I wanted to offer not just good food, but also multiple options, so people aren’t getting the same cheeseburger every time.”Īt Zero Bond, executive chef Richard Farnabe (who earned two Michelin stars running the kitchen at Terrance Brennan’s Picholine and also cooked at Mercer Kitchen, Daniel and scene-dining pioneer Lotus) is running spaces including a grill room where members can enjoy Dover sole, tomahawk steaks and spaghetti with caviar. “Food is so important for people when they socialize. ![]() ![]() “I think they have different demands than what they’ll find at the places that don’t put enough of an emphasis on the food,” Sartiano says. He knows that a great dining experience matters to the top-tier crowd he’s trying to attract in 2021. Sartiano is offering an alternative to overheated nightclubs with velvet ropes. Like other prominent new private clubs, including L.A.’s The Britely with its Wolfgang Puck menus, Fitler Club in Philly featuring Marc Vetri’s culinary skills and Miami’s ZZ’s Sushi Bar from Major Food Group, Zero Bond takes its food seriously. There are multiple spaces for different dinner-party or cocktail-hour occasions.
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