Elemental is an important word for owners Jennifer and Udi Livne of Harrison, the newbie restaurateurs behind 1881 Kitchen Table located in the space that previously housed Dave DiBari’s Eugene’s. The Livnes quickly became drawn in as renovations began on what initially was a real estate investment, “falling in love with the project and developing a vision of what was possible,” says Jennifer Livne.
The design has historic influences and highlights salvaged and hand-crafted elements, which were globally sourced and forged by a blacksmith.
The 1881 building had many incarnations, including as a library, a gentleman’s room, a speakeasy, and Siegel’s and Hart Schaffner Marx clothing stores (the names were restored to remain visual on the facade).
Despite a lack of hospitality experience, skill sets in their respective professions translated to achieve an interior that beautifully merges historic foundations with modern touches. Jennifer, in advertising technology, oversaw the communication, financials, and overall project organization while Udi, in building management and a real estate broker, masterminded the design.
“He has the vision and the eye to take the old and create the new and beautiful,” says Jennifer. “It shines through down to the detail of every bolt and screw.” Udi swept the East Coast to pick up antiques and old pieces of machinery, which he brought to an open-fire forging blacksmith in Altamont, New York, along with his own designs for beautiful elemental pieces to be worked into in the furniture, accent details, and structural support. For example, the door handles to the semi-private mezzanine wine room are repurposed horse harnesses from the late 1800s, and a host stand is made from a refurbished antique bandsaw.
Cuts of rib-eye and New York strip steaks are done in-house in an aging chamber with walls made from hand-carved bricks of Himalayan pink salt.
The fare — global cuisine with Mediterranean influences — reflects the simplicity of elemental cooking, led by Chef Frank Azulay, a native of France who has experience at restaurants worldwide, from Israel to Miami. A copper-topped $60,000 Le Panyol 100-inch wood-fired oven is used for many of the dishes, including shishito peppers; pizza with flame-roasted eggplant, arugula pesto, bechamel, zucchini spaghetti, and pine nuts; and shrimp scampi with baby octopus. Cuts of rib-eye and New York strip steaks are done in-house in an aging chamber with walls made from hand-carved bricks of Himalayan pink salt.
Desserts such as chocolate mousse cloud and basbousa (an Egyptian semolina cake) are house-made and complemented by a custom-blend Modbar system espresso.
The bar program, led by Julio Enriquez (experience includes Moli and Hinoki in Greenwich plus Blue Hill at Stone Barns), features wines from boutique producers, plus inventive cocktails such as a beeswax-and-smoked old-fashioned and a beet and walnut-butter drink inspired by an 1881 menu salad.
“We teamed up with a true artist of food and artist of drink to help us build an exceptional experience off the canvas we designed,” says Jennifer. “The food and drink [comes] to life when it hits the table.”
1881 Kitchen Table
112 Main St, Port Chester; 914.640.2814
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