If Miles Davis is the improbable muse behind Eleven Madison Park, could Charlie Parker be the creative inspiration—in name, at least—for Charlie Bird, a new, Italian-accented restaurant slated to open this week in the South V...
If Miles Davis is the improbable muse behind Eleven Madison Park, could Charlie Parker be the creative inspiration—in name, at least—for Charlie Bird, a new, Italian-accented restaurant slated to open this week in the South Village? The venture is a collaboration between chef Ryan Hardy, late of Aspen’s Montagna at the Little Nell, and Robert Bohr, a sommelier and wine-cellar consultant best known for his bull-market reign at Cru. Here, they celebrate their urban terroir in a space discreetly tagged with street art and decorated with Lyle Owerko’s boom-box photos. Hardy’s menu applies Italian technique to local ingredients in crudi like Long Island fluke with pickled walnuts and cult Tuscan olive oil; small plates of lamb tongue and fried zucchini blossoms; and seasonal housemade pasta, like cappellacci with ramps, peas, and guanciale (pictured). And the 100-bottle wine list reflects the collective tastes of Bohr, Momofuku wine director Jordan Salcito (his wife and Charlie Bird investor), and acting sommelier Grant Reynolds.
5 King St., entrance on Sixth Ave.; 212-235-7133
Dinner Menu [PDF]
*This article originally appeared in the May 27, 2013 issue of New York Magazine.
Read more posts by Robin Raisfeld and Rob PatroniteFiled Under: openings, charlie bird, robert bohr, ryan hardy