After working for some of the city’s top restaurateurs, including Danny Meyer, Tom Colicchio, and Jean-Georges Vongerichten, chef Dan Kluger is finally opening a solo restaurant, Loring Place, in Greenwich Village.
The restaurant is named after the street in the Bronx where his father, Arthur, who passed away this year, grew up.
The menu is market-driven and highlights ingredients from the farmers and purveyors that Kluger has gotten to know over the last two decades working for Union Square Cafe, Tabla, The Core Club, ABC Kitchen, and ABC Cocina.
“I became enamored by the seasons of New York City and the bounty of the market. Walking from stand to stand and putting my hands on three or four great ingredients, using that as the inspiration for a dish, quickly became the way I liked to cook,” Kluger said of his time working under chef Michael Romano at Union Square Cafe, in a press release.
The dishes are meant to be shared, from vegetable-centric plates such as crispy spiced cauliflower with Meyer lemon jam and chilies, or wood-grilled broccoli with orange, kohlrabi, and pistachio-mint dressing; to handmade pastas; to pizzas made with house-milled flour; to locally sourced proteins off the wood-burning grill (such as lamb chops with sweet-and-spicy tomato compote, broccoli leaves, and spicy bread crumbs).
The Loring Place Cheeseburger is a blend of Niman Ranch short rib, brisket, and chuck, topped with house-cured and smoked bacon, Duroc pork belly, Cato Corner vivace cheese, and pickled pepper aioli, on a Bien Cuit pain au lait bun.
Sommelier Natalie Johnson curates a wine list with a strong focus on classic European regions and small producers. The list also emphasizes sparkling wines and New York state winemakers. Cocktails make use of local spirits and seasonal ingredients from the Union Square Greenmarket whenever possible.
Open for dinner, Tuesday through Sunday. Lunch and brunch to follow.
21 W. Eigth St. (between Fifth & Sixth avenues)