Loring Place restaurant review - New York, USA
Having sharpened his skills alongside all-star chefs such as Tom Colicchio, Danny Meyer, and Jean-Georges Vongerichten, Dan Kluger – the man behind New York City’s ABC Kitchen – is finally stepping out on his own.
Housed in an 1848 building in Greenwich Village, Loring Place – named after the street Kluger’s father grew up on in the Bronx – has been restored by Craig Shillito, of local outfit Cycle Architecture + Planning, to combine two store fronts that seamlessly create one unified dining space. Inside, raw materials from whitewashed exposed brick walls, grey-stained oak flooring and tables fashioned from repurposed pine beams, set the tone for the gallery of contemporary artwork selected with interior consultants, The Studio at One Kings Lane, while felt seat backs and custom Jono Pandolfi ceramic plates add texture and character.
The design ties in with the menu, which is filled with fresh, produce-driven and seasonal dishes from small sharing plates, such as crispy chicken served with celery root and maple chilli glaze, to pastas, pizzas and tasty samples, including fresh swordfish that comes with blood orange, caramelised fennel and olives, from the wood burning grill.
Fresh and unpretentious, Loring Place is a sweet feast for the eyes and the belly and a grand welcome for Kluger’s first solo venture.