A British-born chef-and-restaurateur team is gearing up to open Desmond’s tomorrow, March 3. The “clubby” restaurant is mere blocks from another British import, Le Caprice.
Owner Richard O’Hagan and chef-owner David Hart describe their menu as “modern American club food,” featuring dishes like “La Goulue” tuna tartare ($14); veal cheeks, mashed potato, watercress, and onion rings ($24); beef Wellington for two ($28 per person); and desserts by pastry chef Liliana Meyers, formerly of Daniel. Per a press release, the restaurant is set in a converted bank dating to 1929. It will open for lunch in two weeks.
153 East 60th Street