Our Market opening in Boston’s W Hotel was fabulous. The warm, modern space feels like a blend between my original Market restaurant in Paris and Perry St. in New York, but with a distinct Boston vibe. We wanted to evoke the casual chic of New England beach houses. To do so, we sourced our building materials locally. The beautiful bleached wood you see throughout the restaurant comes from Cape Cod.Like the design, the food is influenced by New England and its seasonal ingredients. We do a great clam pizza with chili and parsley and a creamy clam chowder with smoked bacon. Here, we’re lucky enough to get Casco cod, so we treat it with the clean flavors of a miso-yuzu broth and shimeji mushrooms. Of course, I also love out meat dishes. The pork chop with pistachio pesto and roasted cauliflower is perfect
Following this opening is a closing in New York City. After 18 wonderful years, Vong will be closing tomorrow, Saturday, November 7th. Our lease was up and we decided not to renew. Wolfgang's Steakhouse will be moving in. I wish him the best of luck and hope Wolfgang enjoys the space as much as I did. I love Vong, and I know many others do too. I’m looking for another space to reopen Vong in the future and will keep you posted when that happens.
for the fall.
After a grand ribbon-cutting ceremony on Thursday morning, we opened our doors to the public. The next day, Thomas M. Menino, Boston’s mayor, came to dine. He seemed to enjoy his meal as much as everyone else. Many thanks to Carol Park, who owns this property. From the beginning, she supported my concept for this restaurant. The opening itself went smoothly, thanks to chef Chris Damskey and general manager Marcus Palmer. My Culinary Concepts team, led by Daniel Del Vecchio, also did a fantastic job.
After a grand ribbon-cutting ceremony on Thursday morning, we opened our doors to the public. The next day, Thomas M. Menino, Boston’s mayor, came to dine. He seemed to enjoy his meal as much as everyone else. Many thanks to Carol Park, who owns this property. From the beginning, she supported my concept for this restaurant. The opening itself went smoothly, thanks to chef Chris Damskey and general manager Marcus Palmer. My Culinary Concepts team, led by Daniel Del Vecchio, also did a fantastic job.Following this opening is a closing in New York City. After 18 wonderful years, Vong will be closing tomorrow, Saturday, November 7th. Our lease was up and we decided not to renew. Wolfgang's Steakhouse will be moving in. I wish him the best of luck and hope Wolfgang enjoys the space as much as I did. I love Vong, and I know many others do too. I’m looking for another space to reopen Vong in the future and will keep you posted when that happens.
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