George Iordanou, owner of NOIR has worked in every single motto of the food industry. He has cleared tables, washed dishes and worked in the kitchen, but his past investments (One51, Taj Restaurant and Lounge and a partnership in Nikki Beach) is what got him in to the business side of the restaurant industry. Noir, Designed by Andre Escobar, took the place of Nikki Beach in Midtown East in June.
Why did you choose to close Nikki Beach and open Noir?
Everything in the entertainment and food & beverage world has a shelf life, and I was eager to challenge myself in a different way. The NOIR concept is one I've built in my head over the years, and the timing finally was right to bring it to life.
The history behind the location of Noir is very interesting. It was originally a small opera house and then became a speak easy.
How did you develop the concept? Idea?
From a design standpoint, the space, to me, always deserved a grand sweeping staircase in the middle, and I pulled the rest of the high level layout together with this feature as the focal point. I wanted to pay homage to the history of the space and the concept itself needed to balance high design with a sophisticated environment, delicious and approachable food presented with impeccable service, and memorable beverage service. It's something that doesn't exist in midtown and something I feel really needs to be part of the newly evolved nightlife scene.
What was your though process in design, menu, choosing chef Jean-Yves Schillinger ?
So with all these ideas in mind, I had to find the experts to execute. Jean-Yves used to run the kitchen at a successful restaurant on our block, so I knew what he and his Michelin star pedigree were capable of.We consulted on the menu with ideas that I knew I wanted the restaurant to offer and with Jean-Yves techniques and expertise. I wanted to the menu to feature fresh seasonal ingredients and not necessarily be a classically French menu, but I wanted JYS to be able to bring in the techniques that he has become renowned for. The menu is a result of both and I think that it reflects the scale of the design and beauty of the room itself.
Do you plan to open any more restaurants?
At this moment, I am happy to be focused on NOIR's successful future. But, I'm always eager for the next challenge, so you never know what's brewing in my mind!
All photos courtesy of NOIR