The 350-seat URBO Loft, serving modern American cuisine with a hyper-seasonal sensibility, opened on the second floor of URBO.
URBO, sprawling over two floors and 26,000-square feet, consists of five restaurant and retail concepts, with the philosophy of “artisanally sourced, locally influenced.”
Pergolas made of reclaimed wood, festoon lighting, and solariums give it the feel of a city rooftop garden.
Executive chef Michael Gibney, who published his memoir “Sous Chef; 24 Hours on the Line” last March, spotlights ingredients that are not usually used, for example, monkfish tail, cockscombs, swordfish belly, and whole grain porridge. Steakhouse cuts such as the Cote de Boeuf for two are also featured.
Bar director Jan Warren (formerly the head bartender at Dutch Kills) creates the specialty cocktails and general manager Georgi Vladimirov (previously sommelier at Del Posto, Alto, and Lupa, as well as a general manager at Eataly) curates the wine list.
Open for dinner.