NYC News
José Andrés Continues to build his NYC Empire
September 29, 2022, 12:06.36 am ET
Photos: Nubeluz/Bjorn Wallander (Interiors)
When he’s not championing changing the world with the power of food or operating his celebrated Mercado Little Spain food hall at Hudson Yards, chef and restaurateur José Andrés is quietly building a food empire. With his latest venture, Andrés is literally heading to the stars with a sky-high cocktail bar called Nubeluz.
Nubeluz is located on the 50th Floor of the new Ritz-Carlton New York (25 West 28th St) in NoMad. It is designed by globally-renowned architect Rafael Viñoly and brought to life by the Martin Brudnizki Design Studio, which refers to it as a lightbox in the sky, bringing together the Spanish word “nube” for cloud and “luz” for light. To Andrés it is a tribute to the city he loves. “Nubeluz draws energy and inspiration from the great city of New York, which completely surrounds you here 500 feet in the air,” he said.
José Andrés Group, which operates the bar, says Nubeluz is designed to light up the New York City sky with a sophisticated use of back-lit velum panels, mirrored details, glittering textiles, modern table lamps and onyx bar tops. The panoramic city view is flanked by two outdoor terraces, providing an unparalleled perspective of the iconic cityscape.
Photos: Nubeluz/Liz Clayman (Food & Drink)
The cocktail program, led by Miguel Lancha, offers creative drinks like the Foggy Hill, a stunner made with Del Maguey Vida mezcal, Yzaguirre 1884 Gran Reserva vermouth, Cynar, Aperol and a dazzling orange-thyme aromatic cloud. From the kitchen comes light bites like the Bagel & Lox Cone (cream cheese, marinated salmon roe, black sesame), Jamón Ibérico de Bellota Cinco Jotas (hand-carved, free-range, 100% ibérico ham from the legendary pigs of Spain with airbread and tomate fresco), and Smoked Salmon (labneh, salmon roe, fresh herbs, and José Andrés potato chips).
Photos: Zaytinya/Jason Varney
Nubeluz sits atop another José Andrés creation - Zaytinya – located on the ground floor of the Ritz-Carlton. The sprawling restaurant filled with decorative lamps and an arch of colorful discs over the bar is already luring a sexy crowd. Guests can nibble on small plates of mezze highlighting the cultures of Turkey, Greece and Lebanon.
And Chef Andres is not alone. In recent months New York City’s top chefs have been busy - Jean-Georges Vongerichten doting over his six new restaurants at the expansive Tin Building at the Seaport; Chef Daniel Boulud adding Joji, a sexy new sushi spot, to his new portfolio at One Vanderbilt after recently opening Le Gratin at the Beekman Hotel; and Eric Ripert taking the wraps off a new “French Fast Food” spot called L’Ami Pierre with his longtime friend, Pierre-Antoine Raberin, just steps away from Ripert’s Le Bernardin.
Let the games begin!
-Thomas Raphael
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