Trigo Restaurant and Bar, NYC
rigo is a restaurant and bar that’s as ready as it will ever be, where drinkers mix with the area’s hipster types, brokers, secretaries and CEOs with relative ease. Set in a restored former warehouse in Tribeca, Trigo sets the stage for Chef Michael Garrett’s hearth-cooked dishes and age-old cocktails.
The just-opened restaurant – blown out into a sprawling space on West Broadway – is blazing with soaring floor-to-ceiling windows and a glistening hand-carved brass bar, showcasing boutique wine labels from around the Mediterranean. Emulating a turn-of-the-century food market décor, the room was inspired by old European train stations. To retain the simplicity and beauty of the 4,500 ft space, the design team, led by Albert Angel and Elle Kunnos, kept to existing elements as much as possible, in accordance with the owners’ wishes.
Specifically, the features of the space such as the timber structure and decorative arched window grilles have been preserved. Designer touches include solid doses of stone, steel, brass and mirrors. Black and white tiles packages the whole thing up. The focal point of the airy dining room is a custom-made stone hearth and adjacent chef’s counter, showcasing executive chef Michael Garrett’s diverse market-driven menu.
With Trigo, Chef Michael Garrett has managed to port his coastal Mediterranean-inspired flavours into everyday cooking, much of this is done at the hearth. Garrett’s dinner menu is designed to share and is divided into several categories, including Farm Stand (marinated olives, pickled pumpkin, roasted mushrooms,) Fish Market (octopus confit, smoked eel, garlic shrimp, beau soile oysters). Cheese Board (smoked goat ricotta and market cheeses).
Shared plates include pickled vegetables; Octopus Confit; House-made Smoked Goat Ricotta; and Jamon Iberico. In addition to original flatbreads, Trigo’s more substantial menu items includes a roasted guinea hen and chestnut stew, lamb spare ribs with mushroom fries and agrilled sirloin steak with confit garlic aioli. The dessert selection is executed by head pastry chef Revital Melech (formerly of Oceana and Abboccato).
General Manager Yasir Chaudhry has built a wine list that’s deep in rare, expensive bottles, some of them with considerable age, but also in delicious, relatively inexpensive wines from emerging regions, and there are 100 wines available by the glass. thoughtfully chosen wine list highlights Italy, Spain, and Greece, but also Turkey and Morocco – with more than 30 available by the glass. Break out those Armani suits, gentlemen.
Address: 268 W Broadway, New York, NY 10013, USA
Contact: 212 925 1600
Hours: Open Mon. – Sun. for B
D 6 a.m. – 1 a.m.
Price Range: $$$ (Within Reach)
Payment: Master Card, Visa, American Express
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