Artisinal, the cheese-centric brasserie which was opened in 2001 by Terrence Brennan, and purchased by Sarid Drory in 2013, will be relocating this spring. The new bi-level space at 387 Park Avenue South will be a huge 11,000 square feet, as opposed to the current 3,000, and will house a cheese store, bakery, and lounge in addition to the restaurant.
The menu at the expanded space will retain many current favorites like white truffle fondue and Wagyu Rossini. It will also add a few more adventurous items such as Buffalo tenderloin tartare with quail egg, and togarashi-marinated tuna crudo with squid ink. Chef John Creger will begin introducing the new items while still operating at the current site, 2 Park Avenue, which will remain open until the move.
"I'm taking Artisinal to the next level; adding upscale tweaks'' promises Drory. "Our store will open at 6 a.m. serving 350 types of cheeses, and the lounge will stay open until 2 a.m. People will be able to have fondue and charcuterie all night!''