Why is Pastis NYC famous?
Mention Pastis—the famed French brasserie which set the stage for the transformation of the Meatpacking district from slaughterhouses and seedy sex clubs to hip culinary hub when it opened in 1999 as the ‘impossible to get into’ all-day café—to any bonafide New Yorker and they’ll quickly recount stories of boozy …
Where was the old Pastis in NYC?
300 feet: Approximate distance from the original Pastis, at 9 Ninth Avenue, to the new one at 52 Gansevoort Street. 30,000 subway tiles: Used by McNally to outfit the new restaurant, some of which decorate the classic zinc bar; he also selected 100 different antique mirrors.
Who is the chef at Pastis?
Keith McNally was born in London and moved to New York in 1975, where he worked in a series of restaurant jobs from oyster shucker to busboy to general layabout. In 1980 he opened his first restaurant, The Odeon.
When did original Pastis close?
Pastis closed in 2014, ending its 15-year run as a New York culinary staple. As Starr puts it now, “It was Meatpacking.
How do you drink pastis?
How to drink pastis
- Pour a 1/2 inch of pastis into a glass.
- Add cold water to dilute it to about five (or seven) parts water to one part pastis.
- Add an ice cube or two, but not more.
- Sip slowly on a sunny terrace at the end of the afternoon.
Why is Pastis closed?
Pastis closed in 2014 when the restaurant’s building was purchased and demolished. At the time, McNally swore that he would open the restaurant after construction was completed on the new restaurant in 15 months or less.
When did Pastis NYC Open?
It’s a much-anticipated revival of the original Meatpacking District restaurant, which opened in 1999 and was credited with transforming the area into a hip wining and dining destination.
Should pastis be refrigerated?
If you drink it with ice, the ice must be added after the water to avoid crystallization of the anethol in the pastis. Never store pastis in the refrigerator.