New York's Battery Park City dining scene just got a little coomer following the official opening of ATRIO Wine Bar | Restaurant (yes, the vertical line is part of the name) at the Conrad New York. The restaurant is led by Executive Chef Anthony Zamora, who prepares signature dishes for hotel guests and locals alike in the open kitchen.
Chef Zamora joins the Conrad New York team from the Four Seasons Hotel New York, where he was the Executive Chef. During his four-year term, he developed the Garden Wine Bar, and oversaw a staff of 50 employees in five hotel dining outlets and nine kitchens.
Zamora reportedly draws inspiration from his own Italian and Lebanese roots. The all-day menu is seasonal, highlighted by flatbreads, roasted vegetables and salads as well as signature meatballs, artisanal cheeses and cured meats. (Those meatballs are inspired by a family recipe and have been interpreted through generations, beginning with his grandmother.) Zamora recently planted a garden on the rooftop of the hotel with herbs like Greek and Purple Basil and Rosemary, as well as vegetables such as Heirloom Tomatoes, Crookneck Squash and Cubanelle Peppers. These herbs are featured in special seasonal dishes on the menu.
Lunch and dinner items on the menu at ATRIO Wine Bar | Restaurant include: Starters of Ahi Tuna Crudo and Maplebrook Farms Burrata; mains of Mediterranean Branzino, Prime New York Strip, "Blue Label" Burger with Cabot Clothbound Cheddar, Orecchiette with Long Island duck sausage, escarole and cannellini beans; and Wood-Fired Pizza with toppings from caramelized onions to smoked scarmorza. Hand-crafted Farmhouse Cheeses are served portioned for twos and fours, while Crostini and Charcuterie are great for sharing.
For more information or to make reservations, visit www.conradnewyork.com.