Expect a more family-friendly ambiance and casual cuisine that's accessible to diners of all ages at the revamped "129."
Executive Chef Joe Page says his American contemporary cuisine will include some of the restaurant's tried-and-true favorites but with some twists on the classics -- think tuna tartare with roasted shallots, radish, arugula and avocado, a wild mushroom omelet with organic eggs and gruyere, and more.
The restaurant previously announced a complete renovation, adding modern chandeliers and bar lighting, textured fabric banquettes and chairs, creative wine displays and fresh tabletop lamps, to create a warm, comfortable and relaxing ambiance.
A partnership with Sorelle Art Gallery provides an extension of their gallery in town, offering guests a rotating collection of art, that is available for purchase.
Newly appointed Executive Chef Page brings extensive culinary, managerial, teaching and catering experience to 129, with previous roles including serving as a private chef in the Hamptons, Executive Chef at Manuccis Restaurant in Montauk, New York, and assisting with P.F. Chang’s international brand expansions.
For more information visit www.129restaurant.com.
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