 |
 |
 |
 |
 |
 |
 |
The original Pierre Loti wine bar in Gramercy has spun off a tiny sister location in Chelsea. While it awaits a liquor license, the focus will be on Mediterranean cooking with Turkish and French touches. Dishes include halibut poached in a lemon-thyme-sumac broth with beets and fennel. |
 |
There's a lotta more Loti these days: The Irving Place wine-and-small-plates bar has expanded into Chelsea with a charming 30-seat sequel. Unlike Loti No. 1, which serves cured meats and small plates, this one's got a full menu of eclectic bites that owner Orhan Cakir says "all have a little something Turkish about it: a Turkish spice, a Turkish something." Those Turkish somethings include a lemony sumac spice that infuses salads and hummus, as well as a very Turkish sautéed eggplant that's spiffed up with tofu tempura. The rest of the offerings swing from Mediterranean to French, including whole grilled branzino and lamb-confit spring rolls. |
 |
French writer Pierre Loti roamed the cafes of Istanbul by night and penned exotic tales. Judging by this spot, he was one hell of a sexy guy. This cozy wine nook has the allure and charm of a turn-of-the-century adventure. Owner Orhan Cakir builds on the success of the original Irving Place location, but does an even better job of putting you in the 19th Century Ottoman Empire. From the wood-paneled walls to the dim lights and carved wood tables, you'd have to be brain-dead to not pick up on the romance factor. The menu is all small plates, but that’s okay; who knows what's next on the menu? Bring a date—If you can't get sparks to fly at a place like this, your mojo must be missing. |
 |
Pierre Loti’s Chelsea location is outfitted much like its Irving Place sister spot, with a vaguely Turkish vibe and quaint outdoor seating in front. The long space has minimal decoration, with the exception of two star-shaped mirrors adorning the walls, and one long cushion with tables lined in front. The menu is studded with wine-friendly bites and cheeses, but there are also eclectic options like stuffed sardines and fluke ceviche. There’s a servicable entrée list which includes a tasty pan seared striped bass stuffed with vegetables. The winelist spans the globe, with nearly everything offered by the glass or flight. — Margaret Pickering |