New York City’s famed restaurant and late-night spot Hotel Chantelle has launched its sister venue this summer.
Opened in July the London hotel boasts a spectacular city centre location, just off Oxford Street adjacent to Selfridges, and brings a buzz to West London with its creative menu combining American dining with fun French fare in a relaxed, social setting.
The original restaurant, located in Manhattan’s Lower East Side, has garnered a loyal clientele of celebrity fans including Katy Perry, Channing Tatum, Sophia Bush and Liam Hemsworth amongst many more with the draw of being not just a restaurant but a destination for sophisticated late nights as well. Executive Chef Seth Levine who has opened and curated some of New York’s most celebrated restaurants is excited to elevate the brand here in London as he brings an exciting and unique menu that’s shaped by American and French influences.
The menu weaves together molecular gastronomy, comfort food and haute cuisine thanks to Levine’s whimsical imagination.
Seth is a prolific New York based chef with an iconoclastic streak a mile wide. He has built his career on the heartfelt belief that fine dining should be fun and has also appeared on Hell’s Kitchen, as well as opened new restaurants across New York.
He now acts as the Executive Chef of five thriving restaurants in New York city and the Hamptons including Hotel Chantelle, Georgica, The Stand, Wine & Roses and Penthouse 808. Seth is also the Culinary Director of the newly reinvented Gurney’s Montauk Resort & Seawater Spa.
At each venue Chef Levine seamlessly weaves together disparate culinary styles, creating an epicurean universe where molecular gastronomy, comfort food and haute cuisine coexist and intermingle.
In Hotel Chantelle, as in all of Seth Levine’s restaurants, each dish is a complex mixture of whimsical visual presentation and radically inventive flavour profiles.
Signature dinner items such as Waffle-Crusted Fried Chicken with Maple Syrup Cotton Candy and a Tuna Tartare Cigar served in a vintage glass ashtray and brunch entrees like Frosted Flake-Encrusted Stuffed French Toast are just some of the delightful dishes on offer. Guests can expect inventive presentations, unique food pairings and an innovative take on New York classics that are sure to create an exciting dining experience time and time again.
The restaurant and late night venue has been named after a World War II safe house and inspired by the design of the rooftop fining space in New York . Hotel Chantelle London will reflect a similar atmosphere, transporting guests from the bustling streets of London, via Manhattan, to a Parisian garden oasis.
Frosty white tiles make up the ceiling of the 2,500 square foot dining area, resembling a naturally sky lit setting much like the retractable roof at its flagship location. Park benches, lamppost lighting and draping floral greeneries encompass the restaurant, giving it a relaxed yet sophisticated vibe which is prefect for enjoying on any occasion.
The 100 cover venue boasts an upstairs terrace retreat ideal for those wanting to enjoy brunch with friends, an afternoon tea or dinner with family on any given night.
The dining-meets-nightlife destination is open seven days a week serving lunch and dinner from 11.30am to 11.00pm. Late dining is also available between Thursday and Sunday until 3am, and weekend brunch is offered at the weekend from 11.00am until 4.00pm.
Modo Commercial Kitchen Design
Modo Commercial Kitchen Design offers a full design, supply and installation service to the foodservice industry, providing solutions to any commercial catering facility, ranging from small coffee shops through to large banqueting operations. The firm has been in operation for four years and employs a team with many years’ experience in the commercial industry.
Over the past four years, Modo has worked with an array of high profile clients including Suchef, Villandry and Inception Group, but most recently was involved with Hotel Chantelle. Premier Hospitality caught up with Paul Martin, Sales Director at Modo, to find out more about the company’s involvement with the hotel and the importance of the project.
“We have been extensively involved with Hotel Chantelle, designing, supplying and installing a range of facilities and services, from the bars and back-of-house support areas, to the kitchen, ventilation hood and everything in between.”
“Hotel Chantelle was a really interesting project to be involved with, with a really creative client and design team who brought in some great ideas. It was good to work with the team and to come up with solutions which met their service needs. Projects like this one are really important to us.”
Modo don’t just sell equipment to clients, instead they work out what each client needs and tailor the kitchen to suit their exact requirements. It is this level of service, plus Modo’s ability to tackle jobs on a personal level, which has made it a leading name in the hospitality industry.