Photo by Noah Fecks
From hospitality duo and NYC natives Marc Rose and Med Abrous of Call
Mom, Anything At All is helmed by an incredible all-female food &
beverage team: MINA Group alumna Ja’Toria Harper as Executive Chef,
Lindsey Verardo – formerly of Benno and Gramercy Tavern – as Executive
Pastry Chef, and Estelle Bossy, whose impressive resume includes Union
Square Hospitality Group and Del Posto, as Beverage Director. The team
is also behind the stunning forthcoming rooftop bar Panorama Room and
over 3,000 square feet of meeting and event space at the hotel, which is
the first-ever hotel on Roosevelt Island.
The all-day restaurant is rooted in a farm-first, vegetable-forward
approach to contemporary comfort food where guests can expect a playful,
eclectic menu from Chef Harper with dishes like Coastal Toast with
smoked trout, red onion, olive oil, toasted sourdough; Kampachi Crudo
with fresnos, shallots, lemon, caviar, and cilantro; and The Roasted
Cabbage, charred summer cabbage with herbed yogurt and crunchy
chickpeas. At lunch don’t sleep on the killer Fried Chicken Sandwich
with cabbage slaw and spicy mayo or the Crispy Mushroom Sandwich with
carrots, radishes and zesty aioli, and come back at dinner for the
Seared Sea Bass with sea beans, heirloom cherry tomato and a puffed rice
chip. Not to be missed is Chef Verardo’s elevated dessert program with
dishes like the Vanilla Poached Meringue with black sesame, shiso and
Guests and locals alike will have the opportunity to order menu items
alongside non-alcoholic drinks, bottled cocktails (like a classic
Negroni and a not-so-classic Paloma Milk Punch – also served on draft),
wine and beer for to-go and delivery via ChowNow and DeliverZero, the
innovative service which delivers food in reusable containers.
A dynamic, sustainable synergy exists between the kitchen and the bar
which is reflected in the cocktail menu from Bossy where house-made and
infused vermouths, seasonal spritzes and creative frozen drinks and will
take center stage in the summer months with drinks like the V&T with
house-made white vermouth, sour orange, tonic, and Castelveltrano olive;
Rhubarb Spritz with gin, clarified rhubarb, strawberry-infused vermouth,
rosé and pink peppercorn; and, Kool Thing with mezcal, pineapple brandy,
lemon, white bitters and cacao.
Additionally, Rose and Abrous have partnered with Brooklyn’s Variety
Coffee which will be served at the restaurant and throughout the hotel
as well as from a solar and battery-powered Poindexter Coffee Bike Cart
parked out front of the hotel offering coffee and a curated selection of
morning and afternoon grab-and-go items.
The restaurant’s light-drenched space features floor-to-ceiling windows
and organically flows from the lobby where the walls are artfully curated
with an impressive selection of vintage textbooks. The 140-seat,
indoor-outdoor restaurant is anchored by an 18-seat wraparound bar and a
variety of inviting lounge seating creating a bright and airy space warmed
up with bright vintage-inspired rugs and mid-century light fixtures.
Thoughtful, vibrant greenery from a collaboration between landscape and
floral design studios Verru Design and WYLD add an organic element to both
the indoor and outdoor dining spaces.
Capacity: Inside – 80 Outside – 60 Bar Seating- 18.