This venue is closed.
Dennis Foy has spent his career floating between his restaurants in New Jersey (Foy’s and Bay Point Prime, among others) and Manhattan (most recently EQ, and before that, Mondrian, where he was Tom Colicchio’s boss). He's reemerged in Tribeca, where he’s outfitted the former Lo Scalco space with gold-leafed walls, silk-swathed light fixtures, and a number of his own paintings. Foy hopes to attract a regular neighborhood clientele with what he considers moderate prices by local standards, and his seasonal French-American menu dabbles in the new vanguard of food science. “I find it stimulating and applicable to certain dishes,” says Foy, who plans to garnish his torchon of foie gras with “Eis and Snow”—Eiswein gelée and crystalized flakes of foie gras.
- Scientists â€‹Pretty Sure Humans Could Eat Food Grown in Martian Soil
- Another Restaurant Bites the Dust on Clinton Street
- A Talented Pastry Chef Will Open a New Bakery in the Rockaways
- This 3-D Food Printer Actually Makes Pizza So You Don’t Have To
- Bergen Hill Relocates to Noho With a Seafood-Heavy Menu