openings

What to Eat at the Simone, Opening on the Upper East Side

Lamb, rack grilled, shank braised, housemade ricotta gnocchi, sweet piquillo peppers, and black olive.

Lamb, rack grilled, shank braised, housemade ricotta gnocchi, sweet piquillo peppers, and black olive.Photo: Sarah Silberg/New York Magazine

Just a year after their stint at Le Midi in Greenwich Village, front-of-the-house force Tina Vaughn and her chef husband, Chip Smith, have reemerged on the Upper East Side, housemade terrines and housebaked bread in tow. Their new location is a bit of a throwback not only to a more genteel era in New York’s fine-dining history, with hand-lettered menus and white tablecloths, but to Bonne Soirée, the couple’s former French restaurant in Chapel Hill. And here, wine importer Neal Rosenthal, whose old-world repertoire dominates the list, plays an even more crucial role: He introduced Smith and Vaughn to their business partner, Robert Margolis, a retired Litchfield County restaurateur looking for a new project. No wonder the trio named the space after a Rosenthal wine: Provence’s Château Simone.

Sweetbreads with carrots, pearl onions, mushrooms, and a coarse grain mustard beurre blanc. Photo: Sarah Silberg/New York Magazine





Lemon cream tart with fresh Italian merengue.
Photo: Sarah Silberg/New York Magazine


The Simone, 151 E. 82nd St., nr. Lexington Ave.; 212-772-8861

*This article originally appeared in the November 25, 2013 issue of New York Magazine.

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