Bill’s Food & Drink, the latest stylish restaurant and bar venture of Crown Group Hospitality has opened in the heart of midtown Manhattan. Situated at 57 East 54th Street, Bill’s offers a modern take on the traditional New York steakhouse in a clubby, art-filled setting.
The multiple floored restaurant that comprises a stunning nineteenth-century townhouse takes inspiration from its former tenant and is indicative of what the space used to be: one of the most infamous speakeasies during the Prohibition Era. Knowing that the building had such a rooted history, Crown Group Hospitality Partners Sean Largotta, John DeLucie and Mark Amadei wanted to expose as much of the original details as possible to celebrate its storied past.
According to Sean Largotta, “Original beams and the former Bill’s Gay Nineties piano can be found in the bar downstairs while original moldings appear in the main dining room. Murals on the first floor can be dated back to the 1940s and round silver dollars are still imbedded in the
bar’s tiled floor.” Designer Meg Sharpe, known for embodying classic details with a playful edge, transformed the five-story 1890’s brownstone into a chic and fashion-forward restaurant with a masculine feel. With a large fireplace, taxidermy and framed oil pieces sprinkled throughout the space, the restaurant takes the form of an old fashioned club in a new, lively home. A private event and dining space makes up the third floor with deep blue walls and a bathroom covered in crocodile wallpaper.
The menu at Bill’s features dry-aged meats, seafood, homemade pasta, and an array of salads and sides all of which are overseen by Executive Chef Jason Hall. Chef Hall was most recently the Executive Chef at Crown and the former Chef de Cuisine at New York's iconic Gotham Bar & Grill. Hall—who has a passion for American classics— continues to creatively push the boundaries of contemporary American cuisine at Bill’s.
Some of Chef Hall’s reinventions of classic dishes include the Manhattan Shellfish Chowder with Jumbo Prawns, Oyster Crackers and Saffron; Atlantic Fish Fry with Preserved Lemon, Parsley and Malt Vinegar Mayonnaise and Bill’s Bolognese with Tagliatelli and Cabrito. Bill’s also offers fine steaks dry-aged for 28 days that can be paired with a number of sides including Yukon Potato Puree with Cheddar and Chives, Pommes Souffle with Parsley and Black Pepper and the Cremini Mushrooms with Escargot Butter.
Ben Scorah, Crown Group Hospitality’s Head Mixologist brings classic, Prohibition style cocktails to the menu. Ben has received critical acclaim for his modern take on classic cocktails, extensive knowledge and artful delivery having been named “Most Inspired Bartender” by GQ in 2009. Using original, early 20th century dated recipes that are referenced on the menu; Scorah has revived Bill’s cocktails using organic, fresh ingredients that appeal to the present day drinker. Specialties include Bill’s Royal Rickey -- Aylesbury Duck Vodka, Cedia Acai Berry, Chartreuse and fresh Ginger Lemonade; Hanky Panky – Dorothy Parker Gin, Sweet Vermouth and Fernet Branca and the Gingerbread Sazerac – Bulleit Rye Whiskey, Aged Cognac, Gingerbread Spice, Peychaud’s Bitters and Absinthe Wash.
Bill’s Food & Drink offers a warm, convivial atmosphere, impeccable service and an unrivaled culinary experience.