Just in time for summer, former Eleven Madison Park sous chef and wine director Andrew Quinn and Cedric Nicaise open new American, seasonally-driven restaurant The Noortwyck.
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Quinn and Nicaise partner with Bridgette Zou, formerly of Make It Nice, on the welcoming space, which heroes season ingredients on the elegant menu. Think breads, butchery and dry-aging all created in-house. Quinn carefully curated the menu to support local New York farmers, producers and artisans through dishes such as gemelli, complete with eggplant and pinenuts, and smoked hanger steak, featuring spring onion and tamarind.
Quinn marries his technical experience with global flavors and whole animal cooking, resulting in a menu of complex yet approachable flavors. Nicaise's wine list features over 250 bottles of accessible wines, ranging from classics to new and novel labels. The space is adorned with desaturated greens, earthy tones and natural finishes for an understated and relaxing ambiance that places emphasis on the cuisine. Custom banquettes are adorned with cognac tanned Italian leather and golden ochre velvet for ultimate comfort.
Photography by: photos by Evan Sung
