Back in the day, Florent was the place to be and be scene or seen for breakfast, lunch, brunch, dinner and especially late night eats after a wicked night out.
Then it was reborn twice but never caught on. Now, trying again will be the peeps from The Mulberry Project staying with a similar theme The Vinatta Project, Meat Packing District’s newest haunt.
Just opened last week at 69 Gansevoort Street (between Greenwich & Washington), this could be the perfect night out: delicious food, friendly service, a hip and inviting atmosphere, and a complete beverage program.
According to them, “The Vinatta Project features a robust beverage program complete with hand-crafted bespoke cocktails using seasonal ingredients, a state-of-the-art enomatic wine offering, and a selection of artisanal spirits and unique beers.” I think that means full bar offering the personalized cocktails straight from the talented mixologists, plus vending machines selling alcohol.
I like it.
The menu features contemporary small plates and sliders with hints of home-style comfort food, developed by Executive Chef Michael “Kiwi” Camplin. Dishes include: Apricot, Gorgonzola and Almond grilled cheese, small bites to share such as Red Snapper with Citron Vinaigrette & Sour Cherry and classic Steak Tartare, along with a selection of sliders including Braised Short Rib and Goat Cheese, BBQ Pulled Pork and Lamb with Cumin & Mint Yogurt, among many others.
The restaurant looing gorgeous with black leather booths and a wooded rustic feel is open Sunday through Wednesday from 5PM-2AM serving food until 12AM, and Thursday through Saturday 5PM-4AM with dinner served until 2AM. www.vinattaproject.com
I will be going.