AvroKO is undoubtedly one of the biggest names in restaurant design; its New York portfolio including high profile food halls like Hudson Eats and Gotham West Market, breathtaking bars such as Beauty & Essex and La Biblioteca, and even the seasonally-changing eatery, Park Avenue, which undergoes an extensive transformation four times a year and moved downtown just this year.
But the highly sought out firm is about way more than interiors and architecture. In fact, they’ve become an equally successful, well-known hospitality group, opening their own slew of beautiful establishments, including Public, Saxon & Parole, and Genuine Roadside in Gotham West Market, which offers highly craveable fare such as Stacked Burgers, Vanilla Milkshakes and Dill Pickle Fries. It’s also served as a jumping off point for AvroKo’s most recent project, Genuine Superette, which brings a similar roster of all-American eats to an unlikely location — nestled amongst the cannoli peddlers and trattorias of Little Italy’s Mulberry Street.
Inspired by the casual cafes and diners dotting the California coast, the “fast-fine” restaurant serves roadside classics with a gourmet twist, conceived by a rotating, all-star roster of chefs such as Public’s Brad Farmerie (Organic Quinoa Salad with peppadew peppers and preserved lemon), OddFellows’ Sam Mason (Cherry Miso Ice Cream Sandwiches on brioche buns), and The Elm’s Paul Liebrandt, who contributed his refined Fish & Chips to the opening menu. Master mixologist Eben Freeman (from Michael White’s Altamarea empire) is also on board, concocting fresh juices during the day, that will become fairly nutritious cocktails at night (the basement will eventually be converted into Genuine Liquorette, which will further showcase creations such as “The Emerald” with green juice, mezcal, tequila and St. Germain, and “The Ruby” made with beet juice, Luxardo maraschino, amaro and bourbon).
There’s no question that the AvroKo design team knows how to construct an easy on the eyes restaurant. But thanks to their newer hospitality arm, they’re currently coming up with concepts that are equally easy on the stomach.