COVETED MAGAZINE PAGE 177.
Photos credits: “Copyright 2017 © Bar SixtyFive at Rainbow Room. All Rights Reserved.”
CovetED Magazine: What makes The Mark restaurant special
when compared with other restaurants in New York or in the world?
Mr Kyle Kennedy: The comfortable yet elegant dining room
promises to be both a neighborhood favorite and a connoisseur’s
destination. Contemporary Parisienne style.
CM: Can you name the architects and interior designers that work
with The Mark restaurant? Why were they chosen to work with
the restaurant? What are their main inspirations for the project?
KK: Jacques Grange designed the restaurant with a sense of comfort
capped with high visual style, all while balancing elements of gran-
deur, color, artistry, and intimacy with a grain of humor. Furniture is
designed by Mattia Bonetti and the bronze and glass ceiling by Eric
Schmitt.
CM: What is the restaurant’s most amazing dish that everyone
should taste?
KK: Steamed Shrimp Salad,Truffle and Fontina Cheese Pizza
CM: What are the desserts that people love the most at The
Mark restaurant?
KK: Warm Chocolate Cake - a Jean-Georges Classic
CM: Can you describe the menu of The Mark restaurant? What are
the main dishes?
KK: Jean-Georges Vongerichten brings his unbridled passion for fresh
from the market, simple cooking to the reopening of The Mark Hotel.
A world class menu of subtly innovative European classics as well as
Jean-Georges’ signature global seasonings will be sure to satisfy crav-
ings for both simple and eclectic palates alike.
The bar will serve hand crafted classic and signature cocktails. Show-
cased in a copper and glass wine wall in the dining room are a collec-
tion of boutique and familiar food friendly wines from around the
world, focusing on value and diversity.
WORLD’S FINEST RESTAURANTS //
