BWW Preview: MR. WHITE Opens on St. Marks in NYC

Managing Partner Jeffrey White was born in Kentucky and raised outside of Washington D.C., receiving a B.S. in management from the Pamplin School of Business at Virginia Tech. He began his career in accounting for the Four Seasons Hotel in D.C., and fulfilled a lifelong dream of moving to Manhattan in 1997 when he became head of accounts payable at Blackstone Group. Hospitality had always called to him, so he made the switch to nightlife, working various service and managerial posts over a span of two decades at spots like Club Love, Whiskey Town, Tribe, Luna Park and Ruby Foo's. His combined business and hospitality acumen gives him a unique advantage in opening his first restaurant, Mr. White.

Marketing Manager/Partner Kelly Rheel has decades of experience in NYC hospitality from famed destinations including Nell's and Polyester's. She received her B.A. in Film and Media from Hunter College and has a deep background in social media and writing, including a successful personal blog. She met Jeffrey in 1997, beginning a long history of collaborations that have culminated with this most recent project.

Executive Chef/Partner Andrew Dunleavy is a veteran of the United States Marine Corps, and has cooked in the prestigious kitchens of Jean-Georges' Vong, BLT Prime under Chef Laurent Tourondel, and Compass under Chef John Fraser.

Inspired by a trip to New Orleans, White and Rheel want to bring elevated southern-inspired cuisine to Manhattan. The goal is to transport guests to NOLA via St. Mark's and recreate the sense of fun and mysticism one might find strolling the French Quarter. White marble, gold trim and crown molding evoke the grandeur of a down-South mansion, and attentive expert service infused with Southern hospitality makes guests feel as if they are attending a lavish dinner party-though the old-school hip hop soundtrack keeps the vibe relaxed. The long-time team of friends and collaborators loves everything about being on the scene: great cooking, great wine and good times.

The menu blends Southern comfort with Manhattan elegance, featuring influences from Texas to NOLA. To master the house specialty chargrilled oysters-grilled in parmesan, parsley and butter served with crusty baguette and lemon-Chef Dunleavy sampled versions from classic New Orleans destinations Acme Oyster House, Felix's, and Drago's before finalizing his recipe. Other small plates spotlight creative combinations of classic ingredients like pork belly with black-eyed pea hummus, pea shoots & tart blackberry reduction, and collard green spring rolls with oyster mushroom, hominy and sweet chile dipping sauce. Sandwich selections include a crawfish po'boy and vegan rib sandwich with barbecue sauce and pickles. The entrée section highlights luxurious riffs on down-south delicacies: smoked duckling breast and leg confit is seared and served with shaved Brussels sprouts, golden raisins, cornbread stuffing and verjus; braised pork cheek is accompanied by collard greens, whipped sweet potato, apple chutney & lardons, and shrimp & grits is upgraded with saffron, Serrano peppers and stewed tomatoes. A standout dessert is the bruleed bananas with salted caramel gelato, a deconstructed version of the NOLA staple bananas foster, where the banana is split in half and torched until a glass-like sugar layer covers it.

An all-French wine list and beers and ciders are from South of the Mason-Dixon line. A full liquor license is pending.

Southern-tinged sippers like the Lemon Meringue (housemade vanilla-infused sour mix shaken with soju over crushed ice) and the Hornet's Nest (muddled fresh sage with smoked honey shaken with soju, served up).

Every detail of the restaurant has been meticulously designed by Kelly Rheel to evoke Southern elegance and style, without stuffiness or pretension. The layout feels like that of a Southern mansion: there is a sleek bar with black and white tile near the entrance, and a grand dining room lies across the way, anchored by a crystal chandelier, fireplace, gold accents, velvet curtains and lush potted greenery. Black and gold candles burn slowly on the fireplace mantle emitting a warm, eerie glow, and a stately wardrobe stocked with antique china fills a side corner. A hallway lined with black & white photos of Jeffrey White's ancestors leads to a back dining room with additional high-top seating and a counter offering a view of the kitchen.

Mr. White is located at 123 St. Mark's Place, New York, NY 10009. PHONE 212-510-7229 or VISIT http://mrwhitecooks.com/.

Photo Credit: Courtesy of Mr. White

To post a comment, you must register and login.