Pretty big restaurant news

[cec1]

New leases on the former Ocean Club & La Kala spaces. Ocean Club being taken over by a new-to-the-island “international group.” La Kala —somewhat surprisingly — is being taken over by Le Sereno Hotel. Re-opening of the latter won’t be ‘til “sometime next year.” Ocean Club, similarly, has not yet pinned-down its re-opening date.

In a change of direction for Baz Bar, I’m reliably told that it’s going to become a “wine bar,” serving tapas (also the cuisine said to be distinguishing re-opening of the former Robuchon space).

(How does one say bon appetit in Spanish?)

 

[amyb]

New leases on the former Ocean Club & La Kala spaces. Ocean Club being taken over by a new-to-the-island “international group.” La Kala —somewhat surprisingly — is being taken over by Le Sereno Hotel. Re-opening of the latter won’t be ‘til “sometime next year.” Ocean Club, similarly, has not yet pinned-down its re-opening date.

In a change of direction for Baz Bar, I’m reliably told that it’s going to become a “wine bar,” serving tapas (also the cuisine said to be distinguishing re-opening of the former Robuchon space).

(How does one say bon appetit in Spanish?)

I can offer up

ESS GESUND A HEIT

Eat in the best of health…Yiddish

 

[cec1]

I can offer up

ESS GESUND A HEIT

Eat in the best of health…Yiddish

Ich danke Dir/Ihnen!

 

[Amery]

Interesting! I had heard Japanese/sushi would be moving into Ocean Club (a rumor) so curious to see what opens. La Kala makes sense for Le Sereno. I just hope they don't move lunch there permanently like CB did with their expansion. Re: Baz, word was Bagatelle said it would remain as sushi. When I heard that--from a reliable source--said source rolled his eyes ; ) so no surprise.

 

[amyb]

Interesting! I had heard Japanese/sushi would be moving into Ocean Club (a rumor) so curious to see what opens. La Kala makes sense for Le Sereno. I just hope they don't move lunch there permanently like CB did with their expansion. Re: Baz, word was Bagatelle said it would remain as sushi. When I heard that--from a reliable source--said source rolled his eyes ; ) so no surprise.

Thanks for sharing with us this personal input.

 

[le_reve]

Thanks for the info! Curious as to what Ocean Club will become. Such a beautiful restaurant, but difficult to get up to. I hope someone can make it work.

 

[Jim Kelly-Evans]

I will miss the sushi at BAZ

 

[cassidain]

wondering what concept and what role Sereno has in mind for the old LG space
that doesn't overly overlap with or cannibalize their current beautiful space and beautiful restaurant.

 

[bkeats]

doesn't overly overlap with or cannibalize their current beautiful space and beautiful restaurant

Maybe not Italian?

 

[cassidain]

Yeah. Probably Peruvian or something

 

[Izzy]

Greek resto, to be named Panta Rhei.

 

[Rocket]

Boy, it seems there would be a ravenous market for a french or creole establishment.

 

[cassidain]

Boy, it seems there would be a ravenous market for a french or creole establishment.

given the largely major international players entering the resto market in SBH these days, one might assume their analyses of consumer preferences are pretty sophisticated ? my personal assessment is that old school French cuisine no longer has the caché it once enjoyed and that "French" these days is very significantly a fusion of world cuisines.

 

[cec1]

Thanks for the info! Curious as to what Ocean Club will become. Such a beautiful restaurant, but difficult to get up to. I hope someone can make it work.

New owners need to adopt Valet parking! Considering the clientele of the last iteration of Ocean Club, it would be a “draw.”

 

[cec1]

. . . "French" these days is very significantly a fusion of world cuisines.

Totally agree!

Mercifully, “Mediterranean” seems to be passing as a cuisine.

 

[bkeats]

“Mediterranean” seems to be passing as a cuisine

There used to be this place that called itself a Mediterranean cafe not too far from our apartment. I could not figure out what the food was. The place didn’t last long.

 

[Amery]

given the largely major international players entering the resto market in SBH these days, one might assume their analyses of consumer preferences are pretty sophisticated ? my personal assessment is that old school French cuisine no longer has the caché it once enjoyed and that "French" these days is very significantly a fusion of world cuisines.

I have to agree with Rocket re: a market for French cuisine, especially on a French island ; ) Yes, global "fusion" has affected many countries and cuisines, France included, but if you look at nyc, one of the hottest newer restaurants is Le Veau d'Or--a fairly traditional French bistro run by the same group that opened Frenchette and Le Rock, both also French. There is a reason Raoul's has lasted as long as it has (and still a difficult reservation), same with Balthazar. People love french food. There are also numerous smaller french restaurants in the West Village like Buvette, Libertine and La Ripaille--where my then fiancé now husband and I used to take parents--all going strong. Also popular: Le CouCou (and sister La Mercerie) and Daniel Boulud recently opened a French "steakhouse" in midtown La Tete d'Or...my point is "French" however you define it is always popular. (I am not talking old-school La Caravelle, Lutece or La Grenouille traditional.) Somehow this bistro formula has (amazingly) not been optimized on St Barth. Chez Gus was very much on to something, the concept was there, but it sadly fell off track. In my opinion there is a market for such, more so than Mexican or another Italian or Japanese restaurant. I for one (and others) want French food on a French island! Of course there is room for Japanese and Italian and pizza and what I call "vacation food" i.e. what you find generically on many menus: chicken caesar, tuna tartare, truffle anything, and burgers but offer a nice leek vinaigrette, frisee salad, great roast chicken, steak frites, and chocolate mousse and many will come. Personally, I find the "globalization" of St Barth restaurants sad.

 

[amyb]

I have to agree with Rocket re: a market for French cuisine, especially on a French island ; ) Yes, global "fusion" has affected many countries and cuisines, France included, but if you look at nyc, one of the hottest newer restaurants is Le Veau d'Or--a fairly traditional French bistro run by the same group who opened Frenchette and Le Rock, both also French. There is a reason Raoul's has lasted as long as it has (and still a difficult reservation), same with Balthazar. People love french food. There are also numerous smaller french restaurants in the West Village like Buvette, Libertine and La Ripaille--where my then fiancé now husband and I used to take parents--all going strong. Also popular: Le CouCou (and sister La Mercerie) and Daniel Boulud recently opened a French "steakhouse" in midtown La Tete d'Or...my point is "French" however you define it is always popular. (I am not talking old-school La Caravelle, Lutece or La Grenouille traditional.) Somehow this bistro formula has (amazingly) not been optimized on St Barth. Chez Gus was very much on to something, the concept was there, but it sadly fell off track. In my opinion there is a market for such, more so than Mexican or another Italian or Japanese restaurant. I for one (and others) want French food on a French island! Of course there is room for Japanese and Italian and pizza and what I call "vacation food" i.e. what you find generically on many menus: chicken caesar, tuna tartare, truffle anything, and burgers but offer a nice leek vinaigrette, frisee salad, great roast chicken, steak frites, and chocolate mousse and many will come. Personally, I find the "globalization" of St Barth restaurants sad.

Agree.La Grenouille my first French dining experience. I was a freshman in college and a camp friend from Brooklyn, later my maid of honor, discovered it. My first escargot with all the proper utensils. Thanks Amy, Amery, for helping me relive my youth!

 

[le_reve]

Interesting, Amery. In Chicago, we are having a French renaissance of sorts - many new French or French-inspired restaurants that have opened in the last 2 years (or less) have become quite popular (Obélix, Petit Pomeroy, Grande Boucherie, Gavroche, Coquette) - - and some Chicago stalwarts are still going strong after 30+ years (Le Bouchon, Les Nomades, Chez Joël). Fun fact: Les Nomades has been open since 1978!

I, too, would love to have a true French bistro format on the island. I had high hopes for Chez Gus, too, but it did not pan out which was a big disappointment. SBH has gone through a few different favorited cuisines over the past few years - it used to be sushi everywhere, then the dreaded "Mediterranean" and now, Italian. I also lament the slow death of Créole on the island, as this is more erasure of the local culture of SBH than French food.

 

[Amery]

Excellent point on the loss of Creole. Thankfully Eddy's is alive and well.