NY Times, he will open three concepts in the New York Palace Hotel – the most formal in the elegant space now filled by Gilt. There will be a bar and a large, more casual bistro. In addition, there will be a pastry shop and take-away in the lobby. Look for a debut next summer.
Richard, whose current restaurants are in Las Vegas (Central Michel Richard at Caesars Palace), Atlantic City (O Bistro Wine and Bar and O Dining Room) and Washington DC (Central) is known for his vibrant modern settings and playful approach to cooking. NYers can expect cheeky riffs on classics like the faux gras (chicken liver pate) served at Central, and trompe l’oeil desserts (455 Madison Avenue).