Francis Mallmann Is Opening a Restaurant at the New Faena Hotel in New York
New Yorkers will soon have their own restaurant from one of the most celebrated chefs on the planet.
Francis Mallmann, the Argentine chef best known for his live-fire cooking, is set to open a new spot at the forthcoming Faena Hotel near the High Line, Eater N.Y. reported on Wednesday. The restaurant doesn’t yet have a name, but the food will be cooked using Mallmann’s famed open-fire technique, as well as by searing in large cast-iron skillets, The New York Times noted. Both the hotel and the restaurant are slated to debut this spring.
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This isn’t the first time Mallmann will be working with the Faena and its eponymous founder, Alan Faena. The chef currently operates a restaurant at the Faena Hotel Miami Beach—Los Fuegos by Francis Mallmann. There, he serves up starters like wood-fired eggplant; mains like beef tenderloin with potato-cream-stuffed wood-fired onion; and giant mixed platters to share, with steak, chorizo, branzino, snapper, and more. Diners familiar with that fare should take note that Mallmann’s New York spot will be distinct from Los Fuegos, Eater wrote.
As for the Faena, the hotel group was founded by Alan Faena in Buenos Aires in 2004. (Mallmann was born in Buenos Aires, according to Eater, but he relocated to Patagonia as a teenager, and he still calls that region home.) Faena expanded his empire to Miami Beach in 2015, and the hotel there has become one of the hottest luxury properties in the city. Robb Report even used the penthouse suite to host our House of Robb during Miami Art Week last month.
The five-star hotel will be opening up near the Google campus in Manhattan, in a building designed by the Bjarke Ingels Group. And while it’s sure to attract those traveling to the city, having Mallmann attached should draw in locals just as well. The South American chef has seen his star rise over the past decade, in large part thanks to a 2015 episode of Chef’s Table that documented his journey of leaving behind European cooking in favor of his live-fire cuisine. Mallmann, too, has gotten into the hospitality game, with some paying more than $60,000 for a five-night stay on his private island, according to Eater.
With his new N.Y.C. project, Mallmann can at least leave the hotel part to Faena and focus on what’s happening in the kitchen instead.
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