This month, we're heading to NYC's Flatiron district to abc Carpet & Home, known for its home decor assortment as well as housing 3 restaurants. During COVID-19, like the many restaurants, Jean-Georges Vongerichten's abcv, abc Kitchen and abc Cocina have been available to the community through pickup and deliveries. Now, with NYC entering its Phase 2 of reopening, they are excited to begin having people at limited capacity within their space. Guests can enjoy all 3 restaurants as well as having access to their patio which recently opened. We chat with Jeremy Mustakas, Director of Operations of abc Restaurants about their dishes, cocktails and what to expect when dining in during Phase 2.

ATHLEISURE MAG: Tell us about Jean-Georges Vongerichten in terms of his culinary journey and how he came to creating 3 restaurants abcv, abc Cocina and abc Kitchen at abc Home.

JEREMY MUSTAKAS: Jean-Georges Vongerichten and Paulette Cole (owner of abc Home) partnered in 2010 to create abc kitchen, which they intended to be a neighborhood restaurant that celebrated the best locally grown produce and ethically sourced fish and meats in a setting focused on sustainability. Our proximity to Union Square's Greenmarket, where Jean-Georges has been shopping and sourcing for his restaurants for many years, gave us the opportunity to create a platform for local farmers who were doing things in the way of agriculture and sustainable farming. The restaurant would also celebrate local and global artisans, with handmade plates, vintage silverware, and artwork from around the globe. Shortly after opening, abc Kitchen won a James Beard Award for Best New Restaurant. abc Cocina, our latin-inspired small plates restaurant, opened a few years later, and finally abcV opened 3 years ago, our first and only (exclusively) plantbased restaurant.

AM: Describe a bit about 3 restaurants and what guests can expect of those menus and the ambiance?

JM: abc Kitchen, our flagship, celebrates farm-table cuisine with a dining room ambiance akin to that of a modern farmhouse. abc Cocina, with it's darker and more dramatic lighting is romantic, lively, and creates a genuine sense of community with our menu concept, focused on sharing and togetherness. abcV, our plant-based restaurant which also features breakfast, is bright and inviting, filled with natural light. It showcases a menu inspired by cuisines from around the world, with a selection that is mostly vegan, with the exception of a few ethically-sourced dairy products.

AM: What are 3 signature dishes and 2 signature cocktails at abcv?

JM: • Whole wood roasted cauliflower, date syrup, red zhug, turmeric tahini, pistachios, fresh herbs, lemon

• Smoky squash baba ghanoush, sungold tomato, fresh pita, market crudite

• Mushroom walnut bolognese, carrot paccheri, celery, mint leaf

• Pandan infused Gin & Housemade Tonic

• Golden Mylk Toddy

AM: What are 3 signature dishes and 2 signature cocktails at abc Cocina?

JM: • Spring pea guacamole with crunchy tortillas

• Griddled fish tacos, chipotle aioli, cabbage-chile pickle

• Arroz con pollo, crackling skin, lemon zest

• Grapefruit Margarita

• Tomatillo Mojito

AM: What are 3 signature dishes and 2 signature cocktails at abc Kitchen?

JM: • Spinach, goat cheese, and market herb pizza

• Campanelle pasta, basil-pistachio pesto, summer squash, sungold tomatoes

• Faroe island salmon, spring peas, ginger, scallion

• Raspberry Fernet (featuring 123 Organic tequila)

• Vodka Thyme Lemonade

AM: During COVID-19, many restaurants have had to pivot on how they served their guests and neighborhoods with pickup and delivery, how did these restaurants do this during the initial weeks of quarantine?

JM: As we closed our doors for months following the government mandate, we watched a lot of our colleagues innovate and create new ways to be impactful through delivery and takeout services. When we were able to safely return in May, we were so grateful to see many of our colleagues had paved the way for a new normal. It hasn't been without its challenges, but we are fortunate to operate in a city with so many great leaders within our industry.

AM: We know that due to Phase 2, your restaurants are allowing guests to dine on site. Tell us about the capacity, rules and systems that you have created to ensure guest safety?

JM: In addition to following all city and state safety regulations for patio dining and operating during this time, we've been able to extend our seating through the NY Open Restaurant plan, allowing us additional seating capcity on 19th street. We also offer a contactless menu through scanning a QR code, which will bring you to the digital version. Guest and employee safety is our number one priority, and we are deeply committed to providing a guest experience that is safe for all parties involved.

AM: Although you have 3 restaurants, you are creating a menu that has elements of all 3 restaurants – tell us more about this.

JM: All of the items listed above are available on our limited patio menu, and are worth trying! This combined- restaurant menu is only available for a limited time (and will end once Phase 3 begins).

AM: Looking forward and based on how you have had to navigate the past few months, what are your goals for these restaurants as they continue through the summer as well as the fall?

JM: Our goal, above everything, is to create a safe and welcoming environment for our employees and our guests. One that allows us to serve our community and provide an exceptional guest experience. We are grateful to operate in a city that understands how pivotal this moment is in continuing to make progress and learning to adapt in the new realities of dining out.

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