Restaurant Review
Beacon Lights Up Manhattan and Will Shine On Stamford
by Linda J. Field
 Waldy Malouf |
Beacon Restaurant is an experience in
culinary excellence, drawing on the years of experience of chef and author Waldy Malouf.
Having been in the restaurant business since he was 13 years old, Malouf graduated from
the Culinary Institute of America. The winner of various prizes, Malouf is also the author
of The Hudson River Valley Cookbook, in which he shares traditional dishes from that area
of New York. He worked in Manhattan for the last 20 years, becoming the chef/director of
the Rainbow Room. When he was asked by the owners if he would want to open a restaurant,
he jumped at the chance and opened Beacon in New York City last year. Malouf refers to the Beacon as a sophisticated yet fun place with good food and a chef-driven steakhouse. It is intended to appeal to a full spectrum of diners, especially young professionals looking for both a good meal as well as a casual second office of sorts. In short, to date Beacon has been well received in a city known to be critical of its eateries and has become a meeting place as well as a dining experience. |
After considerable research and travel throughout Europe and South America, Malouf decided on offering the earthy, flavorful and inventive cuisine for which he is now famous. The open-fire kitchen is located in the dining room. Not surprisingly, the restaurant’s specialty is wood-roasted, grilled or rotisseried meats, with inspiration from those countries that use an open hearth for cooking, such as Spain, Southern Italy, Argentina and Greece. Specialties include grilled steaks, duck and suckling pig. The bakers at Beacon make their own bread and desserts, and all chefs are personally trained by Malouf.
Beacon Restaurant 25 West 56th Street, New York City
Just as Malouf developed his menu so as to present good food without intimidation to the
diner, he also personally took charge of the decor both in the Manhattan site and the
soon-to-be-opened Stamford, Connecticut location. The design is meant to give a relaxed
feel to a dining experience that is laced with the unexpected. Done in dark woods, the
decor also sports contemporary colors like cobalt blue and royal red to add a funky,
casual feel. Lighting received high attention and texture is added through the use of
slate, tile and terra cotta.
With the success of the first Beacon located at 25 West 56th Street in New York City,
Malouf began planning to expand. The second Beacon Restaurant, Bar and Bakery is due to
open next month in Stamford at the former Rusty Scupper at Harbor Plaza Marina.
The $2.5-million Stamford restaurant will also offer its own dock. Seating for 250 indoors
and an additional 100 seats on two outdoor decks will be available. This site will also
offer private parties and banquets. Designed by Rhode Island architect Morris Nathanson in
collaboration with the owners, Beacon Stamford will have the same appealing look as the
original Beacon with teak, Donghia fabrics and Pucci lamps.
Expansion plans, according to Malouf, are aimed at secondary markets rather than major
urban areas. Four to six openings are planned for the next 18 months, with growth targeted
for the Northeast corridor.
Of interest are spaces of 8,000 sq.ft. to 10,000 sq.ft. in Princeton, New Jersey;
Philadelphia, Pennsylvania; Boston, Massachusetts and Virginia. Locations of particular
interest are those in proximity to a good corporate base and larger city, but which are
not bedroom communities. Also preferred are sites close to a cultural community with a
college or university nearby. The ideal location would be a small city in its own right
with a population of 300,000 to 500,000 earning an average income of $40,000 to $60,000
within a five- to 10-mile radius.
For more information, contact Waldy Malouf, Beacon Restaurant, 25 West 56th Street, New
York, NY 10019; 212-332-0500, Fax 212-262-4787; Web site: www.beaconnyc.com.