Chelsea: A restaurant serving seafoody American food opened in Chelsea with an all-day menu. Called the Wilson, it’s decorated with portraits of famous Wilsons, including the volleyball from Castaway and actor brothers Luke and Owen Wilson. 132 West 27th St., between Sixth and Seventh avenues
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The Wilson (Chelsea; opens Oct. 3)
* 198-seat New American restaurant at INNSIDE by Meliá New York
from In Good Company Hospitality, whose other spots include Park
Avenue Tavern and Trademark Taste + Grind
* Executive Chef Jeff Haskell will serve an all-day menu with
brunch launching next month
* Starters: Merguez lamb meatballs with golden raisin pesto and
yogurt; grilled octopus with honey mustard, butternut squash,
and bacon; avocado fries with gochujang aioli and furikake
* Entrees: Blue crab carbonara with spaghetti, guanciale,
Calabrian chiles, and basil crumbs; falafel waffle with spicy
chickpeas, roasted vegetables, and herbed labneh; sea scallops
with nduja vinaigrette and broken potatoes
* Drinks menu from Erik Delanoy, of Otis and The VNYL, features
16 cocktails, including a “Castaway Mule” with Absolut Elyx,
ginger, thai chili, thai basil, coconut, lemon, and seltzer
* Has a giant moss mural that covers the two-story wall while
portraits of famous Wilsons (Owen, Luke, the volleyball from
Cast Away) decorate another wall
* Has upstairs cocktail bar that overlooks the dining room
* 132 W. 27th Street between Sixth and Seventh Avenue;
212-529-2671; www.thewilsonnyc.com
The semi-underground space with a soaring atrium that once housed Impero Caffè, a Scott Conant restaurant, has been turned into this all-day cafe with an emphasis on seafood. Crispy oyster sliders and spaghetti carbonara with blue crab are highlights. (Wednesday)
Innside by Meliá New York, 132 West 27th Street, 212-529-2671, thewilsonnyc.com
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Will Benedetto, cocktail curator at In Good Company Hospitality in New York City
“I just like to have ample quantities of Mexican beer at a tailgate. Tecate, Modelo, Pacifico, and Sol are all great choices. They’re relatively light but still full of flavor so they are great to session and they pair comfortably with any of your favorite tailgate foods.”
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Spencer Elliot, head bartender at Mondrian Terrace in New York City
“Tailgates to me are the communal part of football. With that community, I like to bring beer everyone can enjoy. I’ll bring a Narraganset lager, with its light and easy body and crisp finish. It’s a nice change of pace from the normal tailgate lineup without getting too nerdy.”
Winners included: Best Savory – Clinton Hall, Best Sweet – Sweet Chili, and Best Overall – BarBacon. Other fun booths included Collective Arts Brewing Limited for their arty beer cans, In Good Company for their heartfelt chowder, Ardrii’s Kitchen for friendly staff smiles and The Nugget Spot for scrumptious nuggets.
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