Who's Hot, Who's New & Who's Hiring: Featuring Florian Cafe, Via Carota, Montmartre, Lafayette & Dirty French
/
A few friends of Harri have been highlighted recently by the likes of Eater, Tasting Table and the New York Times. Find out what people are saying about Florian Cafe, Via Carota, Montmartre, Lafayette & Dirty French.
Via Carota 51 Grove St, New York, NY 10014
Chef-owner power couple Jody Williams and Rita Sodi, recently held a small gathering before the official opening of their latest concept Via Carota, a low-key Italian spot on Grove Street. About 100 friends, family members and staff were invited to baptize the new space. “We always cook for people we don’t know,” Sodi says. “So it was very nice to cook for our friends.”
The Menu consisted of food was described by Williams as "universal and hearty: things that we love, while also celebratory". Williams also noted that they didn't want to do "anything too boring, like a block of cheese." They were strictly against having a buffet. "It’s no fun to be in line and watch everybody eat all the food and leave you nothing.”
The evening featured 6 courses (view the full menu below), Aperol spritzes and Americanos and even a live performance by the Baby Soda Jazz Band.
Via Carota Private Event Menu:
Salt-baked branzino
Grilled quail with pancetta and grapes
Roasted fennel
Spaghetti aglio e olio
Whole roasted pears in red wine and cinnamon
Classic zabaglione
Via Carota is about to open. If you'd like to become a part of their team, current openings include: Bartender, Server, Sous Chef & Line Cook. Apply here
[Featured on Grubstreet]
Florian 225 Park Avenue South New York, NY
The first new concept in years from Shelly Fireman, creator of Trattoria Dell’Arte and Cafe Fiorello. Florian will feature antipasti and Mr. Fireman’s own sculptures in the former Park Avalon space. There's also a sculpture of a large woman called "Miss Hospitality" and a gold painted "Selfie Chair". Guests are encouraged to take pictures of themselves and the statue.
The menu is similar to the one at Fiorello. It boasts an extensive selection of antipasti, along with thin crust pizzas and house-made pastas. Breakfast is not being served at the moment but it will be added soon.
Current openings include: Barback, Antipasto Server, Host/Hostess, Server, Line Cook & Food Runner. Apply here
[Featured in the NY Times]
Montmartre 158 8th Ave, New York, NY 10011
Montmartre is a contemporary French-inspired bistro located in Chelsea. Chef & Owner Michael Toscano shares his distinctive take on French classics throughout the menu, highlighting favorite bistro fare interpreted through his emphasis on seasonality, sourcing and technique.
Montmartre recently made Tasting Table's 10 Best Steak Frites in New York City list. Montemartre's steak frites were described by Tasting Table as:
"Tied up, cooked sous-vide, then seared to order, ensuring even doneness every time. It's a bit of a cheat, but the meat's tasty enough that we're not complaining."
Montemartre is currently seeking a Beverage Director. Apply here
[Featured on Tasting Table]
Lafayette 380 Lafayette St, New York, NY 10012
Lafayette is an everyday grand café and bakery in ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan. The market-driven bistro menu is a worldly homage to the genre that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts, offering a re-mastery of traditional dishes and some signatures.
Lafayette also made Tasting Table's 10 Best Steak Frites list. It's offering was described by Tasting Table as:
"Grilled strip with crisp, thin-cut bistro fries in an enlightened bistro setting: There's very little to argue with here."
Current employment opportunities include: Baker, Pastry Cook & PM Captain. Apply here
[Featured on Tasting Table]
Dirty French 180 Ludlow St, New York, NY 10002
The product of Major Food Group’s Mario Carbone, Rich Torrisi and Jeff Zalaznick, Dirty French remains one of the hottest restaurants in NYC. It prides itself on taking its culinary cues from the timeless dishes and preparations of the classic French bistro and enlivens them utilizing modern techniques and bold flavors.
The NY Times recently spotlighted this concept in it's article about the revival of French Brandy in the New York restaurant scene. Thomas Waugh, the director of bar operations, is trying to bring back the "faded tradition of an after-dinner glass of brandy." Dirty French offers seven Cognacs, 11 Armagnacs and two types of Calvados by the glass. Waugh has said that customers have been responding well.
If you'd like to join the team at Major Food Group, Dirty French is currently seeking Food Runners and Line Cooks. Apply here
[Featured in the NY Times]