We're here today to discuss the benefits of being close to the action.
Think of the zoomed-in, high-def pleasures of ringside seats, backstage passes and those too-few occasions where you, yes, make it rain.
Also, the kitchen.
Introducing Wall & Water, open now for power breakfasting, lunching and (soon) dining, and founded on the idea that the closer you are to the action—both in the kitchen and on the Street—the better.
Think of it as a place where mergers, acquisitions and eggs Florentine are all made in the same room. To enter the restaurant, you'll walk up a few asymmetrical marble stairs and immediately realize: you're in the kitchen. (Imagine GoodFellas if Ray Liotta walked into your cool bachelor uncle's kitchen instead of the Copacabana.) Behind large marble tables, chefs will be curing hams, poaching eggs, modeling aprons...you get the idea. Of course, as you would in any kitchen, feel free to grab a plate of prosciutto if you see one. And yes, that bubbly you see sitting in a nearby ice bucket—you can grab that too.
And because no kitchen is complete without a second, larger kitchen, you'll want to slide next door where the real action is happening. Settle into a cozy, olive-green banquette, and the same rules apply: you see food, you take it. But here the chefs are whipping up more elaborate fare: handmade doughnuts, braised veal cheek and seared Hudson Valley foie gras.
You might have to fight for that veal cheek.
Think of the zoomed-in, high-def pleasures of ringside seats, backstage passes and those too-few occasions where you, yes, make it rain.
Also, the kitchen.
Introducing Wall & Water, open now for power breakfasting, lunching and (soon) dining, and founded on the idea that the closer you are to the action—both in the kitchen and on the Street—the better.
Think of it as a place where mergers, acquisitions and eggs Florentine are all made in the same room. To enter the restaurant, you'll walk up a few asymmetrical marble stairs and immediately realize: you're in the kitchen. (Imagine GoodFellas if Ray Liotta walked into your cool bachelor uncle's kitchen instead of the Copacabana.) Behind large marble tables, chefs will be curing hams, poaching eggs, modeling aprons...you get the idea. Of course, as you would in any kitchen, feel free to grab a plate of prosciutto if you see one. And yes, that bubbly you see sitting in a nearby ice bucket—you can grab that too.
And because no kitchen is complete without a second, larger kitchen, you'll want to slide next door where the real action is happening. Settle into a cozy, olive-green banquette, and the same rules apply: you see food, you take it. But here the chefs are whipping up more elaborate fare: handmade doughnuts, braised veal cheek and seared Hudson Valley foie gras.
You might have to fight for that veal cheek.
