The Battery Park City dining scene recently added an exciting new hot spot with the official opening of ATRIO Wine Bar | Restaurant at Conrad New York. A standout addition to the heart of Lower Manhattan, the full-service restaurant is led by Executive Chef Anthony Zamora, who prepares signature dishes for hotel guests and local residents in the unique 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 conceptualized the Garden Wine Bar, and oversaw a staff of 50 employees in five hotel dining outlets and nine kitchens.
“The ability to appeal to locals and guests is the key to success in hotel restaurants, and ATRIO Wine Bar | Restaurant works this way on every level,” said Robert Rechtermann, General Manager, Conrad New York. “Bringing a unique twist to everyday menu items, Chef Anthony Zamora has created a remarkable dining experience that enhances the reputation of New York’s historic Financial District as a standout dining destination in the city.”
Zamora’s creative and innovative culinary talents are on full display at ATRIO Wine Bar | Restaurant, where he fashions the freshest local and seasonal ingredients in an open kitchen, and draws inspiration from his own Italian and Lebanese roots. The all-day menu is seasonal, highlighted by inventive flatbreads, roasted vegetables and salads at the height of seasonality, as well as signature meatballs, artisanal cheeses and cured meats. Zamora’s 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 featuring herbs such as 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.
This month, Zamora launched the “Express Yourself” Lunch Menu, which is served “Bento Box Style” and costs only $25. Available Monday through Friday from 11:30 a.m – 3:00 p.m, “Express Yourself” encourages hurried business travelers and local residents to savor a quick and enjoyable meal. “Express Yourself” features a choice of appetizer, entrée and dessert, all served in a beautiful bento box. Menu items capitalize on recent culinary trends, incorporating everything from Crispy Black Kale for a starter to a Greek Yogurt Parfait for dessert. Local ingredients are also incorporated, such as vegetables from the Union Square Greenmarket.
Breakfast and Brunch menu items include: Bruschetta Scrambled Eggs; Capellini Frittata; and the signature dish, Stone Oven Baked Eggs. Fresh pastries, lattes and coffees are available “grab-and-go” from ATRIO’s European-inspired coffee bar located off the main lobby.
ATRIO Wine Bar | Restaurant boasts an extensive list of Old and New World wines from an enomatic wine system, a Vintage program, after-dinner drinks and assorted spirits, and cocktails balanced between American classics and originals created from local and house-made ingredients. Cocktails include Topsy Turvy of Grey Goose Vodka, Citrus Cointreau Orange Liqueur and White Cranberry; North End Avenue Fizz of Averell Damson Gin Liqueur, fresh lemon and egg white; The Bear of Hudson Baby Bourbon, Maple Jack, orange, brandied cherries and Fee Brothers Old Fashioned Bitters. Similar to ATRIO’s dining menus, the cocktails will also rotate seasonally.
ATRIO Wine Bar | Restaurant was designed by famed architect, Monica Ponce de Leon, who also developed the veils in the hotel’s atrium lobby. The restaurant is a mix of Mediterranean and Spanish styles that creates a relaxed and informal atmosphere with lounge and café-style seating. The inviting scene is showcased with the open kitchen design, allowing diners to be a part of the creation of their meal and witness the preparation by Chef Zamora and the staff. The Italian influence shines through with the canopy ceilings and beaded curtains, creating a classic Italian restaurant. ATRIO features luxury refined-rich woods and a variety of seating with mixed furniture, creating an eclectic but subtle look. A beautifully designed “wine wall” holds an assortment of prestigious wines in a contemporary shelf system which enhances the modern look and ambiance of the bar area. The restaurant seats 159 standing guests and 95 seated and also features an intimate, private dining area for groups up to 50 people standing and 26 seated. Chef Zamora also brings his contemporary culinary creativity to the hotel’s rooftop bar, Loopy Doopy, which features festive drinks and light bites, as well as views of the city, the Statue of Liberty and Hudson River sunsets.