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John Doherty
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Bartending School Worse Than You Thought; Chocolate Bar’s Return UncertainPlus: Rupert Everett makes a scene at Tea & Sympathy, and John Doherty leaves the Waldorf=Astoria, all in our morning news roundup.
By Leila Cohan-Miccio
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Peacock Alley, Soon to Become a Lounge, Serving New Small PlatesThe lounge-ification of New York continues apace. At the Waldorf-Astoria’s Peacock Alley, long a citadel of haute cuisine, the lounge will literally swallow up the dining room at the end of the month, and an already-expanded small-plates menu will take the place of the traditional dining and à la carte service. “We can have bolder flavors,” John Doherty, the hotel’s executive chef, tells us, “because you’re eating less.” Allow us to elaborate: In one new dish, chef Cedric Tovar is smoking salmon (in another, sturgeon) with cedar chips and serving them with braised endive and a bright citrus emulsion; in one holdover, he’s serving jumbo Maya shrimp cocktail with spicy horseradish, tomato marmalade, and tomato sorbet. The new menu will be 90 percent seafood, Tovar says: “People love the way I work with fish.”
