Autumn usually ends up being a major season for bar and restaurant openings in New York and 2024 promises to be no different. Among a dozen hotly-anticipated arrivals, Crane Club might just be the most sizzling of them all. Literally.
This subtle, 200-seat restaurant, which will open in November, will feature celebrity chef Melissa Rodriguez’s wood-fired specialties. And it occupies the same space that she helped make iconic when it bore the name Del Posto. Just like then, he’s teaming up again with veteran general manager Jeff Katz. But this time, they’re also tapping into Tao Group Hospitality’s nightlife know-how, along with some of the city’s liveliest clubs and restaurants. They say the convergence of their respective visions will result in a position unlike any other in the group’s broad global portfolio.
“This is the first time we are working with Jeff Katz and Melissa Rodriguez,” explains Noah Tepperberg co-CEO of Tao Group—a portfolio company of Mohari Hospitality, which specializes in luxury lifestyle investments. “Having new industry veterans join our already deep bench is super exciting. It is also our first time working with wood fire which is a totally new type of cooking and very different from the more traditional kitchens we have built in the past 20-plus years of developing restaurants.”
In addition to an elaborate diversity of seared proteins, the area will feature a curated cocktail program and a wine list with more than 1,000 labels. All in all, the trio considers it to be their boldest task to date. They explain why in an exclusive interview below. . . .
What inspired you when crafting the food menu at Crane Club?
Melissa Rodriguez: “Inspiration has always come in many ways. Often it’s a conversation about a great meal or your favorite dish your family may make, or an amazing ingredient you want to highlight. We are very lucky to have four seasons in New York and that often stokes our creativity.”
How do you and the team create the dishes?
MR: “We communicate what we are most excited about in terms of seasonality, whatever is on display at the farmers market. We organize a forum open to all concepts and collaboration. Ideas and execution come together more absolutely when we paint as a group. We all like collaboration, and that includes both the kitchen and dining room teams.
Are there any signature pieces or signature dishes on the menu that we’re excited about?
MR: “I’m excited to see what we can achieve with all of our new kitchen upgrades. It’s also the first time I don’t cook within the rules of Italian or French cooking, which is equally exciting and intimidating. It’s like taking the educational wheels off my motorcycle for the first time.
What are some of the challenging situations you will encounter in this new assignment and how do you plan to address them?
MR: “Every place to eat has its challenges. In this one, we measured a large part of the cooking over a wood fire. I have an amazing team of chefs, led by Georgia Wodder and Katherine Rock. We have been working together since the days of Del Posto. And we are all going to paint together on this new wooden grill that we built in Spain. I’d say 75% of the menu will come from this grill in one way or another.
Jeff Katz, Executive Director of the Crane Club
What will the others be like in front of the house?
Jeff Katz: “The dining room is about 35% smaller than previous versions. The room has fewer tables and we have strived to create more intimate areas. My favorite area is the new bar, it is beautiful, dark and moody. .
What can you tell us about that bar program?
JK: “We put a lot of effort into our beverage programs, the wine program will have more than a thousand labels and is led through Catherine Fanelli, who opened Crown Shy with me and led the wine program at Al Coro. She has a palace and loves to teach. The bar program will be overseen through Chris Lemperle, who opened Crown Shy and Overstory with me, and after attending his first tasting, we all glance ahead to that first drink at the bar.
Can you tell us more about the cocktails, specifically?
JK: “Here, you’ll find an eclectic mix of drinks that range from contemporary interpretations to timeless favorites, with a few unexpected gems. Each cocktail is carefully curated through the present-day lens, infusing a distinctive flair while staying true to its core identity. Inclusivity is also at the heart of the menu, with most cocktails offered in non-alcoholic versions, ensuring there’s something for everyone. Lemperly will be working closely with Chef Melissa and her kitchen team: cross-utilizing ingredients the kitchen in some of his cocktails. His philosophy is simple yet profound. Flavor comes first. With a focus on maximizing the potential of each ingredient, Lemperle applies modern techniques to highlight and elevate every note, ensuring each drink is a memorable experience.”
It is partnering with Tao Group Hospitality for this project. What can you tell us about this association and its reasons?
JK: “One of the most important things about this partnership is how long the groups working on the task are committed to each other. Mel and I have been lucky enough to be a team that has been working together for over a decade. There are about fifteen of us who have been working together non-stop for a long time, and it’s a foundation for opening a new restaurant. The Tao team makes our numbers look short by comparison, with a bunch of 20-year-old Tao veterans. years, worried about us as we begin this I think that says a lot about how we view our groups. They are our secret sauce and we work hard to keep them connected, empowered and motivated.
Noah Tepperberg: “Crane Club is a task I couldn’t have resisted conceptualizing or building when I was in my 20s or 30s. It is more complicated in many tactics than anything we have ever introduced and the type of position that, at almost 50 years old, I have dreamed of having. Its timeless and sublime decor, combined with creative food offerings and a fun atmosphere, will be the best place for someone like me who needs to swoon and laugh but is also looking for a subtle and exclusive experience.
Noah Tepperberg, Co-CEO, Tao Group Hospitality
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