In March Barneys threw a Flagship Store opening Party to tell the world they have relocated to their original location in Chelsea where they had their first NYC store in 1923. The store is sleek, loft like, crisp, clean and has wonderful lighting built by Steven Harris Architects with five floors surrounding a grand spiral staircase where the fourth floor stands Freds restaurant with it’s own exclusive menu. Simon Doonan – Barneys Creative Ambassador-at-Large with his Foxylady in arm greeted the arrivals while Muffinhead and Veritee Hill were voguing for pictures.
Celebrity guests were there to support and take a look at where their going to be shopping and grabbing a delicious meal & specialty drink next such as Andy Cohen, Susanne Bartsch, Kelly Killoren Bensimon and more under the radar as well as artists and designers. One of a kind Black leather Jackets re-worked to inspire the 80’s were displayed and auctioned at Christie’s with proceeds going to benefit both White Columns and LGBT Center NYC to give back to the art world that so inspires the Barneys vision.
Before arriving at the kitchen sink I was tipped off by a friend that lives in the Hudson Valley that 1 day before I was to do a menu tasting Chef Brian Arnoff and his restaurant were reviewed in the Poughkeepsie Journal on February 6th with the title of article that read “Chef gives back to school, community”. The article continued with how Chef Arnoff gives back to the community by sponsoring charities and benefits to raise money for communities in need. Going back to the roots really is a physical thing since Chef Arnoff has experience in other states such as owning a lucrative Food truck business and working at the Four Seasons Hotels and Resort as a cook.
Stepping into the restaurant I noticed they do a lot of take out; the surroundings are cozy & quaint with a Williamsburg Bklyn feel and the menu has fish/poultry and meat dishes done up with vegetables in an interesting way. I didn’t do the full menu tasting but what I did sample my favorites appetizer would be the Chicken Liver Pate with Hard cider gelee, apple butter and pikled beets -smooth & creamy pairing well with the accommodating crunchy cracker. My favorite main course is the special plate of the night – scallops with vegetables and sauce that were succulent, tender and naturally sweet followed by the Beer Braise Pork Lasagna plate with b’echamel Provolone, greens, sundried tomato and strong pork flavor resembling European grown pork farming and the Spiced Lamb Meatballs plate with Maple Glace, panisse, goat cheese and sweet potato for an eclectic reproduction of taste fusion explosion. The beers were local and fresh and the wine menu was pleasing. My desert choice was the Crispy Dough ball served with jam that I still crave to this day. Go visit this healthy and eclectically savory restaurant after enjoying the county shops and mountain scenery for it’s not the Beacon you remember and say hi to Chef Brian Arnoff for me. Please visit 
