BarChef, the highly anticipated bar and restaurant, is set to open its doors in New York City in late March. Located on the top floor of a gut-renovated building at 21 W. 35th St., at the intersection of Fifth Avenue, this new venture promises to deliver an exceptional dining and drinking experience year-round.
Founded by acclaimed mixologist Frankie Solarik, BarChef is an outpost of the internationally recognized establishment known for pushing the boundaries of cocktail creativity. With a focus on multisensory experiences, Solarik's cocktails feature unique edible elements that elevate the drinking experience. The new location will span 3,200 square feet and accommodate up to 82 guests, including 14 bar and counter seats for those wishing to enjoy a more intimate setting.
In a strategic partnership with Niku X, a renowned Japanese steakhouse, BarChef will offer an array of small, shared plates referred to as "elevated bar snacks." Menu highlights will include decadent wagyu sliders and fresh tuna tartare, perfectly complementing the innovative cocktails crafted by Solarik and his team.
Cocktail enthusiasts can expect prices ranging from $22 to $43, with the most expensive cocktails prepared on the kitchen counter, showcasing their edible components. Some signature drinks include the Frida Kahlo and Spring Thaw. The Frida Kahlo features a delightful blend of coconut washed tequila, ginger liqueur, lime leaf infused Lillet, balsam fir bitters, and oregano. Meanwhile, the Spring Thaw combines champagne, Tanqueray No. 10 gin, spherified Campari, and vanilla granita—an enticing option as the weather warms.
Frankie Solarik expressed his enthusiasm for introducing BarChef to New York City, stating, “I’m really excited to be in the city and to show New York what we can do after 16 years of pushing the boundaries of what a cocktail can be.” He further noted the opportunity to bring this innovative vision to a vibrant bar scene: “To bring that vision to one of the most dynamic and influential bar scenes in the world is an incredible opportunity.”
Mino Habib, who is collaborating with Solarik on this venture, echoed his excitement: “Frankie’s cocktail creations are next level, and I’m so excited to bring his concept BarChef to New York City.”
Guests can look forward to a variety of craft cocktails that not only tantalize the palate but also engage the senses. Solarik recommends the Spring Thaw as the season changes: “As the weather begins to turn better, guests might also want to consider Spring Thaw, with champagne, Tanqueray No. 10 gin, spherified Campari and vanilla granita, chamomile, grapefruit and orange blossom air, edible flower petals and micro basil.”
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