Wedding Under The Bridge
New York MetroWeddings would like to introduce Joel Kissin from one of New York's Best New Restaurants and catering facilities Guastavino's, New York's Unique New Venue Located Underneath the Queenboro Bridge. Guatavino's is a beautifully designed Restaurant and Catering Facility by Conran Holdings, combining modern French and Italian food with American eclecticism in a very unusual location. Located under the Queensborough Bridge, it is indeed a unique place. Guastavino opened on Valentine's Day 2000. The venue consists of two floors as well as an outside terrace in the summer months. The Main Floor seats about 300 people, and The Club seats about 150 people. There are also private spaces available for smaller parties.
NYMW: First, could you tell us a bit about your establishment, and it's inception.
JK: Terence Conran and I have an affinity for opening big restaurants in spectacular locations all over Europe. When the much coveted space underneath the Queensboro Bridge became available, we knew it was time to open a restaurant here in the U.S.
NYMW: How does your staff organize itself for a large party or special event?
JK: Because the Venue is so large, we have a well-trained staff capable of handling any event. Our management team has much experience handling large events and directs the staff accordingly.
NYMW: How many people can you comfortably accommodate for a large gathering?
JK: We have four private rooms: Two located on each level, with seating ranging from 10 to 60 people for a sit-down lunch or dinner. Both levels are also available in it's entirety which can hold about 600 people sitting or 1500 people standing. The outside terrace is also available in the summer months and can hold about 100 people sitting and 600 people standing.
NYMW: What type of entertainment can you accommodate? Is there room for an Orchestra, or do you recommend something smaller?
JK: We have room for all sorts of entertainment depending on the event and the space being used. For an event using the entire venue, we do have room for an orchestra, while for events using only some of the space we recommend something smaller.
A note from Daniel Orr, Executive Chef at Guastavino's
In a space such as Guastavino's there are so many ways to express creativity. In the restaurant area on the ground floor I do what I call "Cosmopolitan Home Cooking." To me, the food we cook for our restaurant clientele is a combination of comfort food and Professional Chef's cooking that allows the ingredients to speak for themselves. The best food always starts with prime ingredients, and then it is the chef's job to bring out the qualities of the product. This may sound simple, but the simplest food is the most difficult because their is now where to hide.
The menu at the Restaurant changes with the seasons with four major changes during the year. There are weekly specials and a section called Regime Cuisine where I create wonderful healthy dishes.
In the Club the menu is much more European in nature. The dishes we do on this level have mostly a French background reflecting the time I spent cooking in 9 restaurants in Belgium and France. We change the menu almost nightly and use specialty growers, fishermen and farmers who work with me in the creation of the menu through the wonderful products they deliver. In the Club we create a unique blend of regional American cooking with classical French technique. In the Club we also update classic Continental cuisine and service with tableside carving of Cote de Beouf, filleting of Dover Sole and the passing of Cheese carts and flambé carts that we use for flaming desserts and coffees.
Most recently we have opened the terrace where we have exciting outdoor events. Everything from passed Hors d'ouevres to cold buffets. When the area isn't being used for an event we open it to diners to enjoy frozen drinks and summer cocktails that are perfect for the menu I created for the space. Dishes like smoked chicken wings with Stilton cream, Duck Confit Quesadillas, artichoke and spinach dip with sourdough croutons and a large assortment of salads and sandwiches.
To find out more, just shoot us an E-mail or contact directly via the links to their websites.
Executive Chef Daniel Orr: www.kitchendorr.com
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