Acclaimed farm-to-table chef Dan Kluger will finally open the doors of his highly-awaited solo project Loring Place for dinner on Saturday. The restaurant will be the first time that the chef will be cooking in a restaurant kitchen since he left ABC Kitchen in 2014, where he earned the restaurant James Beard Award. Here, diners can expect Kluger’s dedication to produce and seasonality to come into play, as well as flavor notes from his history at places like Union Square Cafe and Tabla. It’s an American restaurant, but with more flavors from around the world that didn’t appear as frequently at ABC Kitchen.
The opening menu features a selection of snacks, small plates, pastas, pizzas, and larger entrees made on a wood-burning grill or in a wood-burning oven. Brussels sprouts show up with apple, avocado, and a honey-mustard vinaigrette, and ricotta angolotti comes with parsnips, lemon, and parmesan. Kale comes on a pizza with mushrooms, olives, and squash-tomato sauce. And off the grill, Kluger serves cod with blood orange, caramelized fennel, and olives, as well as lamb chops with a tomato compote, broccoli leaves, and breadcrumbs.
The restaurant’s 120 seats are divided among an elevated front dining room, a back dining room near a semi-open kitchen, and a long bar room up front, where a full menu is served. Loring Place, located at 21 West 8th St. between 5th and 6th Avenue, will debut for dinner at 5:30 p.m. on Saturday, with lunch and brunch to come later. See photos of the restaurant here and the menu and photos of the bar below, and let us know what you think if you stop by.