[UPDATE: Press Release after the jump.]
Atrium, the new restaurant at 15 Main Street in Dumbo is opening this Thursday, according to NY Times:
“ATRIUM DUMBO The space formerly housing the Governor, which succumbed to Sandy, has been turned into this airy place with a mezzanine and water views. Laurent Kalkotour, who grew up in Provence, is the chef in partnership with Alexander LaPratt in the beverage department and Leslie Affre running the dining room. Mr. Kalkotour calls on his background for octopus carpaccio with fennel and olives but channels a different southern region for a pork chop garnished with spoon bread, piquillo peppers and bacon jam.”
Atruim is taking over the former Governor location, which closed after Hurricane Sandy.
Atrium Dumbo
15 Main Street (Water Street), Dumbo, Brooklyn, 11201
(718) 858-1095
atriumdumbo.com
Hours: Atrium DUMBO is open Sunday through Wednesday, from 5:30pm to midnight and from Thursday through Saturday from 5:30pm to 1am.
Previously:
{Two New Restaurants Coming to Dumbo, 10May2013}
{Dumbo Commercial Real Estate Update (June 2013), 02July2013}
Atrium DUMBO Opens on Brooklyn’s Waterfront
Chef Laurent Kalkotour Brings a Seasonal, Market-Driven Menu to DUMBO
New York, July 25, 2013 – With a combined 80-plus years in the restaurant and hospitality industry, three partners: executive chef Laurent Kalkotour; beverage director Alexander LaPratt; and general manager Leslie Affre, open Atrium DUMBO [15 Main Street at Water Street, 718.858.1095, www.AtriumDumbo.com]. Just steps from the Brooklyn waterfront, the restaurant offers a seasonal and market-driven menu in an open and airy, 70-seat space with views of the Brooklyn Bridge Park.
Growing up in Aix-en-Provence as the great grandson of a Michelin-starred chef, Kalkotour pulls inspiration for Atrium DUMBO’s menu from his southern French roots. After working under mentors Alain Ducasse and Daniel Boulud in New York, Kalkotour offers a menu that showcases the simplicity of ingredients through classic technique, and first courses debuting on the opening menu include a refreshing salad of Baby Greens with Pickled Berries, Beets and Almonds and Soft Cooked Egg with Crispy Spelt, Bacon, Mache and Parmesan, alongside house-made breads, and a selection of charcuterie and oysters. Second courses include Octopus with Fennel and Nicoise Olives and Pork Belly with Peaches, Pickled Honshimeji, Corn and Mint; while third course highlights such as Grilled Brook Trout with Celeriac and Green Kale; Free Range Chicken with Spiced Eggplant, Yogurt, Harissa and Pine Nuts; and Berkshire Pork Chop with Spoon Bread, Piquillo Peppers and Bacon Jam round out the menu. Completing the menu is a selection of desserts including Baked Plum Crumb with Goat’s Milk Ice Cream and Sweet Corn Panna Cotta with Jalapeno Corn Bread, Cilantro and Blackberry Sorbet.
Atrium DUMBO’s beverage program, designed by Alexander LaPratt, most recently of Jean-Georges and who won the American Sommelier Association’s Best Sommelier in America competition in 2011, focuses on quality across all platforms extending from wines to teas. The wine list features over 100 selections of new and old world favorites, as well as a program reserved for specialty and rare wines, and a craft beer list both by the bottle and on tap. The full bar will offer hand-picked artisanal and rare whiskeys and other spirits, alongside specialty cocktails created by PDT alumni Payman Bahmani, of Life’s A Cocktail. For example, Raspberry & Balsamic incorporates barrel-aged genever, raspberry gomme syrup, balsamic, and muddled raspberries topped with Dogfish Head 90 Minute IPA; Tea & Kalamansi blends Four Roses bourbon with Cocchi Americano, earl grey tea, kalamansi juice and bitters; and Olive Oil is olive oil infused vodka with sherry and a pinch of salt. Additionally, fair-trade coffee from the Brooklyn Roasting Company will be served alongside teas like Honey Phoenix Oolong and vintage pu’erh aged for over 30 years.
Bringing years of front of house experience to Atrium DUMBO, Leslie Affre will oversee the warm service in a space designed by Hecho Inc. The bright and airy restaurant with floor to ceiling windows showcases a design inspired by the feel of an exterior courtyard in the countryside and features reclaimed wood floors, handcrafted park bench-style banquettes, 150 string lights reminiscent of open air dining as well as a mezzanine overlooking the Brooklyn waterfront and an open kitchen.
