Set in the heart of New York's Financial District, The Bedford Stone Street brings together a rich tapestry of personal and geographical history. This space, housed in a former Dutch warehouse on a cobblestone street dating back to New Amsterdam, has seen its fair share of evolution. Now, it serves as the latest venture by the Harry’s Restaurant Group and Atomic Hospitality Group, merging their talents to create an establishment that pays homage to the area's maritime past while offering a sophisticated dining and cocktail experience.
The interior design echoes the grandeur of 1930s ocean liners, complete with sleek wooden curves and nautical artifacts. Meanwhile, the menu crafted by Daddo Bogich delivers elevated seafood-centric dishes made with house-made ingredients, and José María Dondé's cocktails explore global flavors through a diverse array of spirits and botanicals. Together, these elements transform this historic locale into a vibrant destination for locals and visitors alike.
Reviving the Past Through Design and Music
Inspired by the waterfront heritage just outside its doors, The Bedford Stone Street immerses patrons in a setting reminiscent of an ocean liner from the early 20th century. Spearheaded by partner Daddo Bogich, the interior features gleaming woodwork, curved lines, and intricate details such as antique brass diving helmets and vintage engine room devices. These elements not only enhance the ambiance but also celebrate the maritime legacy tied to the district’s origins.
Beyond the visual appeal, Bogich curates a dynamic soundtrack that evolves throughout the evening. Starting with classic rock 'n' roll, the music transitions into reggae, Afrobeat, and other world genres, creating a rhythm that mirrors the ebb and flow of the sea. This auditory journey complements the venue's nautical theme, ensuring guests are enveloped in an atmosphere steeped in both elegance and adventure. By blending historical references with modern sensibilities, The Bedford Stone Street offers a unique sensory experience that resonates deeply with its surroundings.
Culinary Excellence Meets Global Mixology
Under the guidance of Mexican-born mixologist José María Dondé, the cocktail program at The Bedford Stone Street ventures far beyond traditional offerings. With access to an extensive collection of rums, tequilas, mezcals, and other spirits, Dondé crafts innovative drinks that draw inspiration from ports around the globe. Signature creations like the Rey Bucanero and Odyssey incorporate exotic ingredients such as elderflower liqueur, yuzu, and falernum, delivering complex layers of flavor that transport drinkers across continents.
Complementing these libations is a menu developed by Bogich that emphasizes fresh, locally sourced ingredients prepared in-house. Highlights include Charleston-style charbroiled oysters, blue crab beignets, and a pickle-back fried chicken sandwich—all showcasing the team's commitment to quality and creativity. For those seeking hearty mains, options like grilled hanger steak with chimichurri or Murray’s Farm free-range chicken provide satisfying endings to any meal. Together, the culinary and mixological teams have redefined what it means to dine in the Financial District, offering a level of sophistication rarely found in similar establishments.