Bar Basque & Foodparc restaurants update

The opening date for Bar Basque and Foodparc has been slated for October 1st, 2010.

BAR BASQUE
Address: 851 Avenue of the Americas (between 29th and 30th Streets), 2nd floor, Eventi hotel
Chef: Yuhi Fujinaga
Designer: Syd Mead & Philip Koether Architects
Opening: October 2010

China Grill Management’s Director of Product Development Terry Zarikian showcases his affinity for Basque culture and cuisine at Bar Basque, set to open in the Eventi Hotel in North Chelsea. Zarikian’s initial fascination with the Basque Country began over a decade ago, and in 2002, he was appointed Consultant and Culinary Ambassador in the United States by the Regional Government of the Basque Province of Bilbao with the mission of introducing the region’s distinctive cuisine to America. 

With this task in mind, Zarikian, along with a talented team of chefs headed by Executive Chef Yuhi Fujinaga (who trained in the Basque region) have created a menu of pintxos, appetizers, composed entrees and unique grill items, complemented by an extensive selection of Spanish wines and whiskeys from around the world. As a special treat for Basque culinary enthusiasts, a visiting chef series will take place every other month, sponsored by the Government of the Basque Country.

Set in an ultramodern space created by visual futurist and conceptual artist Syd Mead, Bar Basque will feature a mix of the dynamic contemporary and classic Basque cuisines that have made this region of Spain one of the world’s culinary epicenters. 

FOODPARC 
Address: 851 Avenue of the Americas (between 29th and 30th Streets), main floor, Eventi hotel 
Designer: Syd Mead & Philip Koether Architects
Opening: September 2010

The diversity of New York’s street food culture will be on display as restaurateur Jeffrey Chodorow opens FOODPARC, a 15,000 square foot multilevel bar and food hall in the Eventi hotel. The indoor/outdoor concept will feature multiple food stands featuring everything from an exclusively blended burger from LaFrieda Meats, BLTs, grilled cheeses and artisanal bacons, to Chef Joe Ng's imaginative snacks, dumplings, buns, barbecues and noodles.