New York City’s INNSIDE New York Launches Al Fresco Brunch

Indoor and outdoor seating provide ample space, perfect for dispelling long waits
beef

INNSIDE New York

A favorite among diners: carpaccio of aged beef with pickled mushrooms and smoked mascarpone.

Finding a solid outdoor brunch spot can be a challenge in New York City, but tucked away on 27th street between 7th and 6th—equidistant from the Meatpacking District and the Lower East Side, where long lines and even longer wait times abound—is INNSIDE New York. This hotel is utilizing its lobby to provide both indoor and outdoor seating for Impero Caffè, and is decorated with bright yellow furniture, flowers, and bathed in natural light.



Fortunately for my father, who loves the sun just as much as he loves air conditioning, there are tables right on the cusp of “inside and outside” and the atmosphere was quiet but cheerful as we enjoyed the special Father’s Day Brunch, we were invited in for.

Chef Scott Conant served us chilled pea soup made with marinated crab, yogurt, and felone croutons; Hamachi crudo accented with citrus, pistachio, ginger, and controne chili; crispy soft shell crab, served with black fregola, concentrated tomatoes, and crab sugo; carpaccio of aged beef with pickled mushrooms and smoked mascarpone; an assorted antipasto plate, and some classic steak and eggs.

Chef Conant, who broke out onto the restaurant scene in his twenties, has spent the past 30 years running the kitchens of famed Italian spots such as il Toscanaccio, Chianti, and City Eatery, which earned glowing reviews under his leadership. Conant eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life with Scarpetta, which he now operates in Las Vegas and Miami. 

His new brunch menu for INNSIDE New York, which debuted on June 26, features creamy polenta, smoked maitake, and truffle sugo; a spring vegetable and goat cheese frittata, short rib hash served with fried egg, and spring vegetables, paccheri with poached eggs, and avocado toast.

"Our goal is to offer a neighborhood-style environment that is fun for groups of friends,” said chef Conant. “We simply want to make people happy and make this a consistent go-to for locals."

For those who want to “go-to” an enclosed space to dine—especially, you know, if it’s raining or something—the restaurant also has lower lobby seating available.

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