At Ian Schrager’s St Martins Lane In London
|NEW YORK, Jan.16, 2001 - On January 12th, restaurant impresario Jeffrey
Chodorow thrilled Londoners and international guests at Ian Schrager’s
St Martins Lane with the premier of his critically acclaimed Miami and
New York eateries, Tuscan Steak. With the opening of Tuscan Steak
in the previous Saint M space, Schrager’s visionary restaurant partner
brings to London an innovative sharing-style menu with a combination of
classic and modern Tuscan cuisine, served in a sophisticated and stylish
atmosphere. True to the spirit of all his restaurants, including
Asia de Cuba (New York, Los Angeles, London), China Grill (New York, Miami,
Las Vegas), 44 at Royalton and Hudson Cafeteria at Hudson (New York), Blue
Door at Delano (Miami), Spoon+ at Sanderson (London), rumjungle and Rock
Lobster (Las Vegas), and Red Square (Miami, Las Vegas), Tuscan Steak carries
Chodorow’s signature hallmark of invention and utter originality.
Guests at Tuscan Steak are treated to the fresh flavors and simple authenticity of a modern Florentine grill juxtaposed against a stylishly urban environment created by renowned architect and designer Philippe Starck. Updating the previous Saint M space with “whimsical” accents that conjure the imagery and feel of Tuscany, Starck created a thoroughly modern backdrop for Tuscan Steak’s wildly popular fare. Guests indulge at two of Starck’s signature communal tables that are perfect for sharing the sophisticated yet “rustic” family-style dishes. An antipasto station, reminiscent of an open working kitchen, displays delicious food and bottles from the wine list’s impressive collection of “Super Tuscans.” Custom designed lampshades depicting the Tuscan countryside emit a warm glow on diners who sink into comfortably plush custom-tufted tan leather banquettes. The space features Starck’s custom-designed dark wood tables, a mirrored central wood bar with shelves lined with jars of Tuscan products, exotic African wood paneling and pure white marble floors imported from Yugoslavia that capture the modern yet simple essence of Tuscany.
For a more “country” feel, guests at Tuscan Steak can dine in the sidewalk cafe and outdoor garden, which is cozily situated on Mays Court across from the landmark Opera House. An homage to the noted British affection for outdoor and cafe life, this lushly landscaped pedestrian street is paved in English cobblestone and includes rows of oversized galvanized metal pots filled with lush Osmanthus trees, cascading ivy and perennial flowers in bloom. A collection of Starck-designed, oiled teak outdoor furniture completes the authentic feel of this evergreen space. For sipping drinks and dining, spirited conversation or quiet decompression, this alleyway retreat provides relief from the bustle of Covent Garden streets.
As with its US counterparts, Tuscan Steak at St Martins Lane uses the best ingredients, prepared in the simplest of fashions. Tuscan Steak’s menu has something for everyone: steak, fish, fowl, pasta and risotto, as well as vegetarian options. Begin with a Tuscan Steak signature dish such as White Truffle Garlic Bread, followed by a variety of hot and cold antipasto or a selection of cured meats, and then continue with a second course of pasta and risotto. Main course items include Tuscan Steak’s Famous Grilled Florentine T-bone Steak (American beef will be featured) or a Grilled Fish of the Day, along with a variety of updated “classic” Tuscan dishes. Tuscan Steak’s dessert menu also features modern dishes that draw heavily on Italian classics. (See attached ‘Selected Dishes from Tuscan Steak’s Winter Menu’)
Richard Philips continues as executive chef at St Martins Lane. He is joined by head chef Philip Cooper, formerly sous chef of Le Manoir aux Quats Saison and ex head chef of Quo Vadis, to oversee the kitchens at Tuscan Steak.
The wine list at Tuscan Steak has also been put together with a great deal of care and attention. It features an extensive list of Italian wines, with a number of classic as well as some recherche Italian names. A selection of the now famous “Super Tuscans” is included on the list. Food & Beverage director, Simon Wright (formerly F & B director for The Great Eastern Hotel) has also been investigating certain New World wines that use Italian grape varietals to add another dimension to the list. An extensive list of grappas, as well as some lesser-known Italian liquors are available to complement the desserts.
The bar at the centre of the restaurant is the perfect place to enjoy
a glass of Proscecco or a classic Negroni. For the more adventurous,
the specialty drink list created exclusively for Tuscan Steak includes
cocktails that use Italian ingredients such as the “Tuscatini” made with
Lemoncello, vodka, pineapple & orange or the “Donna Frizzante” made
with Campari, rum, Prosecco and orange.
China Grill Management
|Also See||Ian Schrager and Philippe Starck Create Sanderson, Their Most Radical and Subversive Hotel to Date / April 2000|
|Sonnenblick-Goldman Company Arranges $60 Million Financing for the Clift Hotel, San Francisco / June 1999|