I have a never-ending list of restaurants I’ve yet to visit in New York City (as well as San Francisco, Paris, London, etc.). Thus, I actually try to go to more places new to me rather than repeat a place too many times. (I’m a creature of habit at home but not when I go out.)
Loring Place is an exception to that rule.
Opened by ABC Kitchen veteran Chef Dan Kluger nearly two years ago this December, the Greenwich Village eatery is a fine dining (but not too uptight) paradise for anyone who loves vegetable-forward dishes as well as anyone who likes lots of appetizers to comprise a meal. It is neither a vegetarian restaurant nor a tapas place, but those are my two favorite ways to go about navigating the menu here. I have yet to visit for brunch, but I’ve visited for dinner twice and my only regret each time was that I couldn’t eat more.
My most recent trip was hosted by Champagne Palmer & Co., which touts itself as one of the only French Champagne houses to employ a democratic method of selecting the final blend for each Champagne. Three women and two men, including the Chef de Cave, make the blending decisions together Boasting 415 hectares of vineyards across forty crus, over 50% are classified as Premier and Grand Cru, which the house says is 20% more than the average Champagne house.
Additionally, the wines are aged on the lees well beyond the time required by law, and Palmer & Co. is one of the few houses to focus on large format bottlings, including producing the extremely rare 15-liter Nebuchadnezzar. As you can see, we were privileged to try some!
I’m hard pressed to come up with a favorite dish here, as I’m torn between so many of the small plates (especially the zucchini fries and the hummus). But the dessert menu is also worth your time and worth saving space! My favorite here is clear: the vanilla sundae, which is meant to be a high-end riff on the Dairy Queen sundaes (a childhood favorite of mine as well) from just a few blocks north on 14th Street.