F & B
CHEF : Enrico DeOcampo CUISINE : Inventive American SIGNATURE DISH : Citrus salt calamari with Thai red chili , toasted garlic , shaved breakfast radishes , parsley and caper remoulade AVERAGE CHECK : US $ 94 ( estimate ) OPENED : 2012
Local market positioning : Our concept is positioned as inventive American cuisine that utilizes fresh , seasonal and local ingredients , some of which come from our rooftop . We also boast an open kitchen , which allows for the dining experience to be interactive . Additionally , the restaurant features communal dining tables around our bar . We have seen this play in our favor for the happy hour crowd , as many of our competitors do not have this type of layout to accommodate .
Biggest operational challenges : The hotel has 463 suites , which can make our guest count and capture rate quite high . To resolve this , we recently added
40 communal seats , which replaced lounge-style seating . This has not only given us the ability to serve more people at a time but has added more visibility to the restaurant , as you can now see guests seated from the lobby .
What ’ s been tweaked since opening : The restaurant was a Mediterraneaninspired concept , which gave the chefs a variety of options but it did not speak to our guests ’ palates . Since then , we have transitioned to American cuisine , which allows our chefs creative freedom while still serving the type of dishes our guests truly want .
Biggest operational challenges : We look for synergies and want to make sure that our menus make sense as a lunch , dinner or bar offering . A common misconception is that sourcing food locally is more expensive . Many times , we are able to purchase a higher-quality product at the same and often , lower , pricing .
Future plans : Our bar will undergo a renovation slated to be completed this fall . The new bar will be more visually appealing and have a much larger display of bottles . We have found great success around our bar / lounge concept for happy hour and want to continue elevating this . The restaurant will also be completely transformed , with a change in color tone that will reflect a more modern direction . Where casual luxury is going : We think it ’ s moving toward a locally focused and sourced direction . We also feel that the luxury traveler is looking for a great drink served with solid but approachable cuisine in a more casual setting .
Advice for hoteliers : It is important for the concepts on property to make sense for the guests who frequent the hotel . It is natural for us to weave Atrio into our hotel infrastructure , as it is a three-meal restaurant . It is also located on our lobby level , an inviting space for not just our hotel guests but also locals who join us .
ATRIO
CONRAD NEW YORK DOWNTOWN New York City
September 2019 hotelsmag . com 25