Private Air New York

www.privateairny.com Private Air | Summer 2025 97 Where Monaco's culinary cool lands in Manhattan with marble, mezcal, and unapologetic opulence. Words By: Rebecca Etoria Photography By: Humbert & Poyet E very year, as the Prix Versailles unveils its list of the world's most beautiful restaurants and hotels, I mark my calendar with almost ritualistic precision. For 2025, my design-driven pilgrimage begins at Beefbar Tribeca—the New York debut of Riccardo Giraudi's internationally acclaimed concept. It's bold. It's confident. And yes, it's devastatingly beautiful. Born in Monte Carlo, Beefbar has made a name for itself by transforming the traditional steakhouse into something far sleeker, sexier, and infinitely more global. In Tribeca, it has found a perfect counterpoint—a neighborhood that shares its taste for layered luxury and artistic cool. Designed by Monaco-based firm Humbert & Poyet, the space is more than just a backdrop for dinner; it's an immersive, architectural seduction. Step inside and you're immediately enveloped by the details: high, arching windows that filter in softened city light, garnet marble cladding that glows beneath the golden tones, and terrazzo floors that give Versailles parquet a downtown edge. e lighting is warm and low—the kind that makes cocktails shimmer like polished gems and conversations linger just a moment longer. A table for two becomes a stage for flirtation; a corner banquette, a command post. ere's a quiet electricity in the air—perhaps the charge that happens when Old World opulence brushes up against Manhattan's moody cool. It doesn't scream for attention. It simply owns the room. What I love most about Beefbar Tribeca, and why it earns its place on this year's Prix Versailles trail, is that it doesn't try to be everything to everyone. It's tailored. Confident. Singular in vision. It understands that luxury isn't about excess—it's about execution. And it delivers, course after course, detail after detail. e menu speaks a similar language—equal parts precision and pleasure. Begin with a dish that plays against expectations: the Wagyu gyoza, tender and seared just so, or the hamachi pastrami laced with miso mustard and nestled in cabbage slaw. For something unapologetically indulgent, the Roasted Bone Marrow arrives crowned with Ossetra caviar and a dollop of smoked crème fraîche. It's not just delicious—it's theatrical. First-Class Flavor: Beefbar Tribeca Redefines the New York Steakhouse PASSPORT

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