First Look: Inside Park at St. Bart’s (and a Menu!)
Amen.Photo: Melissa Hom
Former Savoy chef Matt Weingarten's 2,000-square-foot kitchen at just-renovated Inside Park at St. Bart's will be ready for its first dinner service tomorrow night (see our slideshow, below). His menu is about the food he loves to eat (ingredients with a sense of place, like Chioggia beets and Montauk Swordfish), Middle European cooking, and whimsy, says the chef. Weingarten has had fun with Sage and Hooligan Taxis — a riff on mozzarella in carozza, or carriages — they're made with "Hooligan cheese from Cato Corner Farm between two slices of brioche with a little bit of sage and a slick of apricot," he says. Meat platters like Bits, Jumbles, and Jelly (his version of head cheese) come from the in-house larder; there's space to break down two or three pigs a week.
What to Eat at Trattoria Cinque, Home of the Cesarista
Inside SarahJames Speakeasy, Opening in Bed-Stuy Saturday
First Look at Joseph Leonard, Bar and (American) Brasserie
A Giftable Stash of Leather, Cashmere, and Bronze Accessories at Pastec
Charley 5.0 Takes On the Denim Market
The Best and Worst of August Fashion Magazines
