Don’t let the name fool you: all are invited to the party at this trendy Meatpacking eatery/ nightspot.
The décor at Invite Only, says Adam Shulman, the restaurant’s Director of Operations, is supposed to evoke a communal vibe.
“We want Invite Only to feel like a place you can stay throughout the day, whether you're coming in for brunch and saying into the afternoon or dinner into evening,” he said. “From the hall of vines and lanterns to the wide leather banquettes to the candlelit back wall, we want guests to feel relaxed.”
Unless you’re dining al fresco
, the interior is unmistakingly a nightspot, but equally conducive to a 1pm meal, since there will always be “some form of musical talent” on hand, whether it’s a DJ or a live band.
Helming the kitchen is chef Jordan Andino
, a 27-year-old chef who has challenged Bobby Flay
to a Korean short ribs battle and worked at acclaimed restaurants such as Spago Beverly Hills and French Laundry before moving to NYC to become the executive chef at Harlow East, SideBAR
and Little Town
His Invite Only brunch menu includes oysters to start
, followed by a choice of an avocado toast
“Three-Way” with chili tomato, queso fresco, roasted corn, and fried egg; the No Greens Salad with roasted corn, tomato, lime vinaigrette, avocado, and ricotta salata; kale
and kohlrabi salad made with fried kale, pomegranate vinaigrette, and pine nuts; I.O. Sliders, which are beef patties with bacon, egg, and cheese served inside of pancake syrup buns; cinnamon roll French toast with a touch of Raspberry Coulis, powdered sugar and berries (no syrup needed); and the C&C Eggs Benny, made with Maryland jumbo lump crab and served on a toasted croissant, with poached egg
In the age of Instagram, Chef Andino wants his dishes to be as visually appealing as they are delicious.
"Not to say that his dinner menu isn't as appetizing,” said Shulman. “But who can resist some good brunch yolk porn?”
If it’s cocktails you’re after
, Shulman recommends the Sweet 100 (bourbon, sweet tea, lemon juice, and homemade Ginger Syrup) or the Cachaca 63 (cachaca, guanabana, lime wedge, and sugar).For more New York City food stories, click here.