Bobby Flay Reveals More Details on Gato, Opening Soon

His newest New York restaurant will be opening in February

Bobby Flay
Flay is hard at work on his next New York project.

Bobby Flay’s newest New York restaurant, called Gato, has been under construction on Lafayette Street since this summer, but we haven’t learned too much about it since news first broke back in July that it would focus on "Mediterranean as well as Spanish fare." We had the opportunity to learn more details from Flay, who calls the 147-seat restaurant "the most important thing I’ve done in 10 years."

"It is going to be different from Bolo," he said, harkening back to his much-missed first restaurant. "It’s going to be inspired by the ghost of Bolo, but it's not just going to be only Spain. It's going to be Spain, all Mediterranean countries — France, Italy, even North Africa — little things like using harissa and couscous, preserved lemons, and things like that. I'm going to have a wood-burning oven so there will be some flatbreads and pizzas, different pasta dishes, rice dishes, paellas."

This represents what Flay calls "the next version of Bolo," and if all goes to plan it should be open by the first week of February.

 

 


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3 Comments

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Let me tell you about Gato. This place looks amazing when you walk in, but unfortunately that is where the accolades end. We came in without a reservation and they said it would likely be around 30 minutes. After an hour (At 10:30 PM) we asked if a table would be ready anytime soon. 3 managers or hosts stood around saying they would "discuss" if they could get a table for us. There were 4-5 booths available, and when we asked them about them they said that they wanted to make sure the kitchen could handle an additional table. What?? They asked us to wait more and they would get back to us. The tall manager with curly grey hair stood there with his hands in his pockets for 10 minutes making no move to seat us. After asking him 3 times if they were going to seat us at one of the 4 tables they were staring at they again just said they were "working it out." Unreal. They just refused to seat us when they clearly knew we were waiting and there were tables available. Is this really a Bobby Flay restaurant? Is it really a NY restaurant? This guy (The manager) is not qualified to run a professional establishment. I am sure the place is great, but they have no idea what they are doing in terms of service...

tdm-35-icon.png

Let me tell you about Gato. This place looks amazing when you walk in, but unfortunately that is where the accolades end. We came in without a reservation and they said it would likely be around 30 minutes. After an hour (At 10:30 PM) we asked if a table would be ready anytime soon. 3 managers or hosts stood around saying they would "discuss" if they could get a table for us. There were 4-5 booths available, and when we asked them about them they said that they wanted to make sure the kitchen could handle an additional table. What?? They asked us to wait more and they would get back to us. The tall manager with curly grey hair stood there with his hands in his pockets for 10 minutes making no move to seat us. After asking him 3 times if they were going to seat us at one of the 4 tables they were staring at they again just said they were "working it out." Unreal. They just refused to seat us when they clearly knew we were waiting and there were tables available. Is this really a Bobby Flay restaurant? Is it really a NY restaurant? This guy (The manager) is not qualified to run a professional establishment. I am sure the place is great, but they have no idea what they are doing in terms of service...

tdm-35-icon.png

Let me tell you about Gato. This place looks amazing when you walk in, but unfortunately that is where the accolades end. We came in without a reservation and they said it would likely be around 30 minutes. After an hour (At 10:30 PM) we asked if a table would be ready anytime soon. 3 managers or hosts stood around saying they would "discuss" if they could get a table for us. There were 4-5 booths available, and when we asked them about them they said that they wanted to make sure the kitchen could handle an additional table. What?? They asked us to wait more and they would get back to us. The tall manager with curly grey hair stood there with his hands in his pockets for 10 minutes making no move to seat us. After asking him 3 times if they were going to seat us at one of the 4 tables they were staring at they again just said they were "working it out." Unreal. They just refused to seat us when they clearly knew we were waiting and there were tables available. Is this really a Bobby Flay restaurant? Is it really a NY restaurant? This guy (The manager) is not qualified to run a professional establishment. I am sure the place is great, but they have no idea what they are doing in terms of service...

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