Transitioning from a 100-seat neighborhood space in Tribeca to a cavernous room on 50th Street carries immense operational risks. The French brasserie Midtown format requires relentless pace, immense prep capacity, and a kitchen capable of firing hundreds of covers across lunch, pre-theater rushes, and late dinners without losing consistency.
Hanson and Nasr leaned into the tension. Instead of toning down their signature quirks for an uptown crowd, they amplified them. The room preserved the building’s soaring Art Deco architecture, outfitting the space with custom bronze light fixtures, warm wood paneling, and curving velvet banquettes designed by Workstead. The atmosphere strikes a delicate balance between classic Manhattan polish and the boisterous energy of modern Parisian bistronomy, avoiding the stiff formality that historically alienated younger eaters from Midtown dining.
