As the leaves begin to turn and skies darken with the approach of fall, New York City’s bustling food scene gears up for another exciting season. In 2024, the spotlight will shine brightly on a remarkable addition: Crane Club. This eagerly awaited restaurant is set to make waves when it opens its doors this November, showcasing the fiery woodfire specialties crafted by the talented chef Melissa Rodriguez. This reimagined space fills the shoes of the renowned Del Posto, a brand that Rodriguez helped elevate to legendary status.
The establishment of Crane Club is rooted in a powerful partnership combining culinary excellence and nightlife expertise. Melissa Rodriguez is once again collaborating with seasoned general manager Jeff Katz, a duo that previously delivered remarkable experiences at Del Posto. Adding a new layer to this venture is the Tao Group Hospitality, known for their vibrant clubs and bars across New York City. This union signals a promise of innovation and ambition, which Noah Tepperberg, co-CEO of Tao Group, expressed with excitement. “This will be our debut venture into woodfire cooking, pushing us beyond traditional kitchen constraints,” he remarked. The commitment to birthing a truly unique dining experience resonates throughout the project’s development.
At the heart of Crane Club is its bold culinary vision, a point Rodriguez deeply reflects on in her discussions about the food menu. Drawing from a rich tapestry of seasonal ingredients and vibrant farmer’s market finds, Rodriguez articulates the synergy that emerges through collaboration—with ideas flourishing not just in the kitchen, but extending across the dining room dynamic as well. “Conversations often spark inspiration. It’s like crafting a dish together, feeding off each other’s excitement,” she explains. Indeed, the restaurant’s menu promises to break boundaries, veering away from Rodriguez’s traditional Italian and French roots, setting the stage for a fresh culinary narrative that embraces the beauty of simplicity and fire.
With the introduction of a bespoke wood fire grill designed in Spain, Rodriguez plans to place the flames at the forefront of her dishes. “The majority of our offerings will be grilled, blending traditional flavors with a contemporary approach,” she shares. This progressive methodology stands as both an exhilarating challenge and an opportunity for creative expression.
Crane Club is more than just a culinary destination; it aims to foster a unique atmosphere anchored in thoughtful design. Jeffrey Katz highlights the restaurant’s transformation into more intimate spaces, emphasizing that the seating arrangements have been reduced by 35%. This shift not only amplifies guest comfort but also enhances the overall dining experience. Katz describes the new bar as “dim and moody,” a beckoning refuge for guests seeking an inviting spot to unwind with friends.
Housed within this intimate setting is an impressive beverage program, spearheaded by talented mixologists. With an extensive wine selection boasting over 1,000 labels, guests are bound to find the ideal complement to their culinary choices. The cocktail offerings are equally ambitious—each concoction a harmonization of classic and contemporary, driven by an accessibility philosophy that celebrates inclusivity. Chris Lemperle, who leads this cocktail venture, is keen on integrating kitchen ingredients into his drinks, fostering a harmonious relationship between the kitchen and bar.
As with any substantial culinary venture, the journey to opening Crane Club is not without its hurdles. Melissa Rodriguez acknowledges the unique pressures associated with transitioning from familiar cooking methods to the art of woodfire grilling. She expresses confidence in her team, some of whom share a storied history rooted in her earlier endeavors. “The camaraderie built over years of working together forms the backbone of Crane Club,” she reflects, illustrating how long-standing relationships between staff can enhance both service and culinary execution.
Moreover, the collaboration with the Tao Group adds another layer of experience to the project. Katz emphasizes the significant tenure within both teams—coupling seasoned veterans with fresh ideas creates a foundation rich in both continuity and innovation. This collaborative spirit fosters a powerful synergy that extends into every structural and culinary element of Crane Club, forming a generation of hospitality that thrives on mutual support and creativity.
As New Yorkers eagerly await the grand debut of Crane Club, excitement is palpable for what this venture promises to deliver. Connecting tradition with modern culinary techniques, uniting seasoned professionals with innovative thinkers, and embracing the city’s vibrant cultural tapestry, Crane Club aims to emerge as both a dining destination and a social hub. For Rodriguez, Katz, and Tepperberg, the restaurant represents not just an opportunity to create unforgettable meals but also to shape an experience that resonates with the heart of what dining in New York should embody. In this coming season, the excitement brimming around Crane Club is undeniably a signal that the best is yet to come.