John DeLucie has fired up his first solo project. Bedford & Co. — located a few blocks from Grand Central Terminal in the Renwick Hotel — is joining the ranks of restaurants embracing wood-fire cooking.
Here is a look around Bedford & Co, the new restaurant from chef John DeLucie that opened earlier this week. This is the chef's first venture since his split from Crown Group Hospitality late last year. The menu is inspired by Argentina and focuses on wood-fired grilling, while the space is modern with classic leather and wood touches
John DeLucie opened his new restaurant Bedford & Co last night. It's his first venture sincesplitting with Crown Group Hospitality, and the focus is on a wood-fired grill. "I was in Buenos Aires last year and I was really inspired by the wood cooking and design,'' says the chef. There will be wood and leather in the room, though it will be modern. The menu has old favorites like a pork chop, here with extra fat and called a bacon chop, along with short ribs — both cooked on the wood-fired grill. Fish and vegetables also get the wood-fired treatment: Spanish mackerel is seared and served with sunchoke skins and scallion ginger oil, while beets are charred and presented with seeds, grain, labneh, and dill. "It's simple, accessible food,'' promises DeLucie. "There will also be good music and a good crowd.''
This restaurant represents a fresh start for Mr. DeLucie, who the last few years has closed all his others, including Crown, the Lion and Bill’s Food & Drink, which he owned with partners. Bedford & Co., done in dark browns and olive green, is on two levels in the new Renwick hotel.
John DeLucie’s Bedford & Co. to offer ‘elevated comfort food,’ grilled grass-fed steak. This fall, the chef John DeLucie will open his first restaurant on his own, on East 40th Street. Called Bedford & Co. in homage to the location that is now the soon-to-open Renwick hotel but had previously been the Bedford Hotel, the restaurant will focus mainly on small plates.
Chuck hosts a "Saints and Sinners" masquerade party at the Empire Hotel. At the party, Dan and Nate don't know what to make of Serena's strange behavior and mixed messages. Blair sets her sights on becoming the new face of Anne Archibald's (recurring guest star FRANCIE SWIFT -- The Good Wife) foundation for girls, but Anne is concerned that Blair's friendship with Chuck Bass may be problematic.
Learn how to make roasted garlic with John DeLucie and Amanda Freitag: 1. Preheat the oven to 400 degrees. 2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off a quarter to a half inch of the top of the cloves, exposing the individual cloves of garlic.
Bedford & Co. For the chef John DeLucie, this will be his first venture without partners. He will make modern comfort food, some of it produced on a wood-burning grill (de rigueur equipment this year) in an art-themed hotel that was favored by 20th-century writers like F. Scott Fitzgerald. (November): The Renwick, 118 East 40th Street.
This fall, the chef John DeLucie will open his first restaurant on his own, on East 40th Street. Called Bedford & Co. in homage to the location that is now the soon-to-open Renwick hotel but had previously been the Bedford Hotel, the restaurant will focus mainly on small plates.
Those who have sorely missed Chef John DeLucie’s famous truffled mac ‘n’ cheese can rejoice — it’s back! Not at the Waverly Inn, where he created the signature dish back in 2006, but at his brand-new venture at the St. Regis hotel, a reimagining of the legendary King Cole Bar & Salon with sleek, modern furnishings and a friendly, small-plates menu. The spot, which opened yesterday, brings DeLucie’s restaurant count to five, including The Lion, Crown, Bill’s Food & Drink and in London, Red House. Which means this busy chef doesn’t get much time away from the kitchen to travel. When he does, his travels are very much about food — “Food is where my interest lies. Food tells you all about the culture. I’m always interested in what locals are eating and drinking,” he says. “I go to Italy almost every year, it’s my ancestry, plus the cuisine is incredible.”
BILL’S FOOD AND DRINK Located in the former 1850 townhouse of the legendary speakeasy Bill’s Gay Nineties (not what you think), it’s now Jimmy Fallon’s go-to post-taping hang. You’ll find him there on the regular playing sing-alongs on the piano and buying a round of shots for the house. Steel yourself beforehand with chef John DeLucie’s cleaned-up classics like the blue crab cocktail and a kale caesar.
For the last 10 years, John DeLucie has nabbed the accolade of one of New York City’s most popular chefs. From his days as founding partner of The Waverly Inn to his newest venture The Lion, he’s been the culinary expert of choice for the city’s top-notch glitterati.
Chef/restaurateur John DeLucie's revamp of the storied King Cole Bar is now open in the St. Regis Hotel. Now dubbed the King Cole Bar & Salon, it's been styled to "evoke the jazz lounges of the 1920s," although the famed King Cole mural, which dates back to 1908, still spans the wall behind the bar.
Despite a starry guest list (Uma Thurman, Emily Mortimer, Hilary Rhoda) all eyes were fixed on Maxfield Parrish’s recently restored mural at the reopening fête for The King Cole Bar & Salon at the St. Regis Hotel. Now under the purview of chef John DeLucie (The Crown, The Lion), the historic watering hole has been given an elegant update. At the unveiling, we learned a "secret" about the gilded Parrish mural: under his regal robe, King Cole is, ahem, cutting the cheese, hence the smirks of jesters.
Iconic luxury hotel, St Regis New York, is proud to announce that the property is in the final stages of an extensive renovation to culminate in a striking reveal this month. The multi-million dollar renovations will soon reveal redesigned luxury guestrooms, suites and public spaces and the highly anticipated debut of the new King Cole Bar & Salon, under renowned New York chef and restaurateur, John DeLucie. The St Regis New York will unveil a bold new era of glamour at Manhattan’s best address, with the renovations reflecting the hotel’s enduring legacy while infusing the timeless allure of Fifth Avenue.
The landmark St Regis New York on Fifth Avenue has just revealed extensive renovations that were completed this month. The Beaux-Arts building built in 1904 by socialite John Jacob Astor IV has morphed into modernity with redesigned rooms and public spaces.
Original features from the hotel’s “old New York” days, such as the Waterford crystal chandeliers and crown mouldings, have been joined by contemporary oversized photographs, bright fabrics and slick marble. The famous lobby reveals lost architectural elements such as its original oval windows. In the lower lobby is the luxe spa with high-end Laboratoire Remède treatments.
The fabled King Cole Bar has been spruced up and is now the King Cole Bar & Salon, headed by New York chef and restaurateur John DeLucie.
King Cole Bar & Salon—the newly renovated lounge and dining venue at the St. Regis New York—opens this month under the direction of the New York chef and restaurateur John DeLucie. The new culinary concept is based on an upscale speakeasy and features intimate live music performances, classic cocktails, and contemporary American cuisine with an international twist, such as the tuna tartare with Asian pear and Sicilian pistachios. A highlight of the menu is an over-the-top seafood platter composed of fresh East and West Coast oysters, clams, lobster, king-crab legs, jumbo shrimp, and osetra caviar, priced at $550. Entrees include Barolo-braised short ribs with celery-root puree served with grilled ciabatta and grilled lamb merguez with roasted grapes; sides include couscous with apricots, chickpeas, and almonds, and DeLucie’s popular truffle mac-and-cheese. The venue is open for breakfast, lunch, afternoon tea, and dinner, and guests can still enjoy the bar’s signature St. Regis Bloody Mary—the Red Snapper) in front of the original Old King Cole mural and the roaring fire.
The Bloody Mary was invented here. Dalí used to walk his ocelot around the bar. And there’s a royal court in the house. Welcome to King Cole Bar and Salon, an updated version of one of the most legendary hotel bars ever built, now open at the St. Regis. John DeLucie: got a thing for restoring beloved Manhattan landmarks. See: Bill’s and Crown. And now: here.
Earlier this week, The King Cole Bar & Salon inside the St. Regis New York, held an intimate opening party to celebrate its arrival. Notable guests in attendance included Uma Thurman, St. Regis Connoisseur Jason Wu, Emily Mortimer, Lucy Sykes, Hilary Rhoda, Martha Hunt, Zuzanna Bijoch, Euan Rellie, Meghan Collison, Jay Mclnerney, Anne Hearst, Helen Lee Schifter, and Giorgio DeLuca. Chef John DeLucie, Paul Nash, General Manager of The St. Regis New York, and Paul James, Global Brand Leader for St. Regis also celebrated with the crowd. Glasses of champagne were served along with small bites such as meatballs, eggplant and goat cheese pizza, and chickpea triangles. Guests certainly enjoyed mingling at the new venue.