Z Hospitality Group's Mediterraneo Opens in White Plains

The menu features seasonal plates of Mediterranean fare with an emphasis on seafood.


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Charred Spanish octopus with sliced potatoes is one of many seafood-based apps.

photographs by DYLAN CROSS

With upscale commercial/residential developments throughout the city either completed or in progress, White Plains has slowly moved toward a certain level of urban refinement in recent years. Z Hospitality Group’s new 120-seat Mediterraneo, housed in a showy three-story marine-colored-glass-and-crisscrossed-beam building at the center of downtown, is the latest entry down the renaissance road.

Z Hospitality, which recently celebrated 25 years in business with its first restaurant, Terra, in Greenwich, enlisted Manhattan-based Riscala Agnese Design Group to transform the space (vacant since 2010). A floor-to-ceiling ombre mural by Deb Ryan Designs is the visual centerpiece; warm walnut woods, white Calacatta marble, steel and glass-orb lighting fixtures, and modern Italian furniture in natural woods and wool fabrics round out the interior design. A glass elevator takes diners from the ground floor to either the mezzanine or the 30-seat private room below.

The splashy interior, with steel-and-glass-orb lighting fixtures and modern Italian furniture, has views of the city's center.

Aurora in Rye, Mediterraneo and East End in Greenwich, Sole in New Canaan, Mediterraneo in Norwalk, and a second Terra in Danbury, are also in Z Hospitality’s portfolio.

From the open kitchen comes seasonal plates of Mediterranean fare (with an emphasis on seafood), including starters such as charred Spanish octopus and portobello mushroom fries; wood-fired pizzas, branzino, and chicken, plus mains of Parmesan-crusted halibut and lobster and butternut squash ravioli. 

Armonk resident Albert DeAngelis is executive chef for Z Hospitality Group’s roster of eight restaurants; Paul Grandetti, previously sous chef at East End, is Mediterraneo’s (White Plains) chef. Pastry Chef Patrice Lovell, formerly at The Inn at Pound Ridge by Jean-Georges, creates desserts such as a chocolate-peanut-butter bar and pistachio cake with vanilla buttercream.

12 oz. Certified Angus beef steak with roasted potatoes and broccoli rabe pesto.

The wine list is primarily American, Italian, and French bottles, with some Argentinian, Spanish, and other New World wines (most $36 to $80); Craft Mixologist Juan Meyer, previously GM at The Spread in South Norwalk, offers cocktails such as the Sangria de Madrid with white apricot and strawberry, and a Murray Hill Martini with St. Germain, Champagne, and Grey Goose La Poire.

“The location is exciting,” says Chef DeAngelis. “With the farmers’ market close, the Ritz across the street, all the nice residences and the courthouse nearby, we’re in the middle of everything.”


189 Main St, White Plains
914.448.8800
www.zhospitalitygroup.com 

 

 

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