Shaun Hergatt — the wonderful eating chef whose preceding NYC dining places SHO and Juni each attained Michelin stars — is returning to NYC tonight with Vestry, a new vegetable and seafood concentrated cafe positioned in the Dominick Hotel, in Soho.
Found at 246 Spring Avenue, close to Varick Street, Vestry will to begin with debut with 30 seats indoors thanks to the city’s 25 percent capability limit on indoor dining, and an additional 40 seats outside.
The menu has Japanese influences and consists of a mix of modest plates and main class goods with dishes like sushi rice served with fish and a cured egg yolk ($22), tuna served above a fish-formed potato crisp with tarragon ($12), and a chocolate passionfruit dessert ($15), among many other entries.
Japanese influences also dominate the beverages menu with cocktails like DBA, which has Japanese whiskey, ginger, and soy sauce and the Roosevelt, which has shochu, dim rum, and new oranges. There is also an substantial wine record spanning 600 labels.
The cafe was set to open up previous fall, but initially received pushed again owing to design delays, and then even further postponed thanks to the coronavirus pandemic. In recent months, more restaurateurs have long gone forward with past designs amid a continual stream of new restaurant openings in the city.
Hergatt, who grew up in Australia, created his NYC debut as the chef de delicacies at the Ritz- Carlton, prior to heading on to open wonderful eating institution SHO in the Economic District, which gained two Michelin stars and a two-star assessment in the New York Moments. Hergatt’s most current venture, Juni, also attained a Michelin star for its polished tasting menu. Juni shut in 2016, and before debuting Vestry, Hergatt was focused on the inhabitants-only restaurant at luxurious Midtown skyscraper 432 Park Avenue, and invested last summer season overseeing the menu at Montauk’s Surf Lodge.
Vestry opens for dinner tonight at 5:30 p.m., and will be open up Tuesdays via Thursdays from 5:30 p.m. to 10:30 p.m., and on Fridays and Saturdays from 5:30 p.m. to 11 p.m.