New York Post, Saturday, November 14, 2020
nypost.com
throw pillows, music and flatter-
ing lighting. His heated and fully
sanitized transparent structures
seat four to eight people at his
French flagship Jean-Georges on
Central Park and downtown at his
seafood-focused restaurant the
Fulton, on Pier 17 in the Seaport
District, starting this weekend.
“They are meant to be fully func-
tional in the snow,” Lois Freed-
man, president of Jean-Georges
Management said. “We are creat-
ing a winter wonderland.”
Jean-Georges, 1 Central Park
West; 212-299-3900, Jean-Georges-
Restaurant.com
The Fulton, 89 South St.; 212-838-
1200, TheFulton.NYC
Luxurious al fresco cabanas
Chic cabanas seat up to four at
Upper East Side fine-dining
mecca Daniel. Made of wood with
2 inches of insulation and covered
with striped fabric from luxe tex-
tile company Perennials, these
gently elevated shelters feature a
Plexiglas window and a thick cur-
tain that can be opened for extra
ventilation. “It’s a production!’’
said chef Daniel Boulud. “It’s very
private but the window allows you
to see the street and other people,
so you don’t feel boxed in.”
Daniel, 60 E. 65th St.; 212-288-
0033, DanielNYC.com
Sweet sidewalk cottages
Just off Gramercy Park, a row of
12 transparent houses are deco-
rated with flowers and faux grass
floors for customers of 26-year-
old Italian restaurant Novitá. The
mini cottages seat four to eight
diners and are sanitized with hos-
pital-grade UV light sanitizers.
“We got the idea from Amster-
dam, where they have little din-
ing greenhouses in the summer,”
said Fregonese. “Each structure
has a door and window, so we
liked that they had more circula-
tion of air.”
Novitá, 102 E. 22nd St.; 212-677-
2222, NovitaNYC.com
Trendy poolside tent
Photos of surfers hitting the
waves in the snow sets the mood
at new beach resort the Rockaway
Hotel and its large poolside din-
ing tent. Guests enjoy overhead
electric heaters, fur throws on
chairs and cozy blankets — all
washed after each use. Air purifi-
ers throughout amp up the safety
factor, while music on weekends
adds to the lively vibe. “It’s our
surfing version of après ski,” hotel
partner Jon Krasner said.
Rockaway Hotel, 108-10 Rocka-
way Beach Drive, Rockaway
Beach; 718-474-1216, TheRocka-
wayHotel.com
Heated rooms with a view
Chef Brian Kim has constructed
minimalist outdoor rooms with
three semi-transparent polycar-
bonate walls and a curtained
fourth wall for privacy and com-
fort at his downtown Korean hot
spot Oiji. To up the ambiance, he’s
added potted plants, hanging light
fixtures and 3,000-watt heaters.
Service bells signal when guests
need attention, so staffers don’t
have to hover outside in the cold.
“There is zero air circulation be-
tween tables,” said Kim.
Oiji, 119 First Ave.; 646-767-9050,
OijiNYC.com
See-and-be-seen bubbles
Recessed in a courtyard, Upper
West Side Italian favorite Lucci-
ola has constructed three heated,
water- and wind-resistant bubbles
that seat two to eight. Two flaps
remain open for better air circula-
tion, and to increase safety, each
bubble is only used for one party
nightly, so guests are encouraged
to reserve ahead. “People on the
street are fascinated with the bub-
bles,” said chef Michele Casadei
Massari. “They stop and look at
them as if they are live holiday
windows.”
Lucciola, 621 Amsterdam Ave.;
347-536-1335, LucciolaNYC.com
trust
Greenhouse effect: Managers Alessandro Passaro (top left)
and Michelangelo Basso show off the greenhouse-like outdoor dining
shelters at Gramercy’s Novitá, while chic, minimalist rooms line the
sidewalk in front of downtown Korean hot spot Oiji (middle). On the
Upper West Side, it’s bubble the fun for guests of Lucciola Italian res-
taurant, which boasts transparent dining pods (above).
Peas in a Pod: Fearless foodies Nathan Teich and Angela
Hua are living it up while staying socially distant in one of the
heated, private rooms that line the sidewalk outside chef Daniel
Boulud’s eponymous Upper East Side fine-dining mecca.
