Private Air New York

www.privateairny.com Private Air New York | Summer 2014 60 DINING "When we were planning this restaurant" Zakarian says, "we started with a concept. at's where it all begins and from there we put a great deal of thought into everything else that will touch the space. I designed the stemware, we chose the art and dinnerware carefully, the lighting is custom. We created a cocktail menu that celebrates the flavors of the spirits in each, a menu that showcases well prepared, excellent ingredients… every element had to speak of quality and everything had to work dynamically". Indeed, quality is spoken here. Fluently. Even the water served has a distinct elegance to it. Not one to settle for what comes from the tap and staunchly opposed to having plastic bottles to sully his painstakingly crafted aesthetic; at e Lambs Club, imported water arrives in beautifully labeled glass bottles, poured over impossibly clear, tinkling ice and served to guests with the kind of care and flair usually reserved for a flirtatious amuse-bouche. Decadent though it may be, e Lambs Club represents just one of glistening jewels set within Zakarian's culinary crown. Equally notable are e National, Zakarian's uber-hip 'grand café' situated in midtown Manhattan's Benjamin Hotel and e Water Club that brings a wave of New York chic to Atlantic City via the Borgata Hotel. At sea, Zakarian created Ocean Blue, restaurants that provide guests aboard Norwegian Cruise Lines Breakaway and Getaway vessels with opulent, luxury-dining experiences. Despite his myriad restaurants, roles as an Iron Chef, Chopped celebrity judge and most recently, co-host of Food Network's e Kitchen filling his schedule to nearly bursting; Zakarian's gourmet plate is about to become fuller yet. In keeping with his known penchant for hospitality- based endeavors, Zakarian was recently named Culinary Director for what is arguably the brightest and most beloved of all hotel stars, e Plaza. Here, he's been tasked with infusing the hotel's iconic Palm

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