July 16, 7:00 P.M. Dinner: A First Look at 360 Park Avenue South with Chefs Danny Garcia and Renata Ameni
July 16, 2024 07:00 PM
The Team from Crown Shy Preview Their Latest Restaurant
25 11th Ave, New York, NY 10011, USA
Join us for an exclusive, one-night-only preview of Saga Hospitality Group’s (Crown Shy, Overstory, Saga) latest creation: 360 Park Avenue South. Led by current Top Chef contender, Danny Garcia, and Saga Hospitality's longstanding executive pastry chef Renata Ameni, the day-into-night space will open on the corner of 26th Street and Park Avenue South this fall. The 7,000 square-foot restaurant will include a 120-seat main dining room, a semi-circular barroom, and will boast a cafe serving well-crafted coffees and a bounty of pastries in the morning. In the evening chef Garcia will deliver serious seafood—specifically focusing on their unique dry-aged program.
This highly anticipated restaurant is coming to Platform for a sneak peek this summer before its fall opening. It promises to be an exquisite night featuring seafood and spectacular sweets.
Dining Table $185 | Internal Chefs Counter $200 | External Chefs Counter $160
SOLD OUT
MENU
Hors d’Oeuvre
Anchovy with Piquillo Pepper Relish, Black Garlic, and Toast
Contains gluten
Crab Pastel
Contains gluten and shellfish
Dinner
Scallop Crudo with XO Sauce, Bonito, and Finger Lime
Contains shellfish
Oyster Pan Roast
Contains alliums, gluten, and shellfish
Grilled Swordfish with Sambal, Cilantro–Caper Sauce, and Harissa
Runner Beans with Nori Bonito
Baby Gem Salad with Sea Lettuce Dressing, Cucumber, and Chives
Contains dairy
Dessert
Salted Carmel Lava Cake with Frozen Yogurt
Contains dairy and gluten
Wines coming soon!
About Danny Garcia:
A proud Brooklyn native, Danny Garcia grew up in a large tight-knit Dominican and Puerto Rican family where food was the focus of every family gathering. He secured a scholarship to Johnson & Wales in Providence, Rhode Island, and after graduation took a full-time position at the NoMad, where he rose the ranks to sous chef. In 2016, Danny took first prize at the Ment’or Young Chef competition, which afforded him the opportunity to stage with Team USA at the Bocuse d’Or, a world chef championship in Lyon. The next year Danny moved to Napa to join the team at Thomas Keller’s The French Laundry and rejoined Team USA at the Bocuse d’Or. In 2019, Danny returned to New York to work alongside his longtime mentor James Kent in opening Crown Shy and Saga restaurants as executive sous chef. In 2021, he relocated to Hong Kong to help reopen the highly acclaimed Belon as chef de cuisine. Recently, Danny returned to New York to reunite with James Kent’s team at Saga Hospitality Group and is leading the kitchen at a new restaurant scheduled to open in late 2024.
About Renata Ameni:
Born and raised in São Paulo, Brazil, Renata Ameni studied hospitality and advertising before getting her start in pastry kitchens at Patisserie Douce France. She moved to New York in 2011 and started in the pastry kitchen at Jean-Georges. After two years there, Renata was hired as a pastry cook at Eleven Madison Park where she was eventually elevated to executive pastry sous chef working closely with thenchef de cuisine James Kent. Renata now oversees the pastry program at Saga Hospitality Group. In late 2024, Renata’s viennoiserie and other baked goods will take center stage at a new bakery and daytime restaurant on the ground floor of the Refinery at Domino on the Williamsburg waterfront.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.