Italian ‘dim sum’ eatery hits the Hugo Hotel

By | January 14, 2019

Hotel Hugo is getting a makeover.

The Greenwich Avenue hotel is launching MAV SoHo, a new Italian restaurant this week, from restaurateur Paolo Meregalli and Executive Chef Massimiliano Eandi, of Mulino a Vino and innovative Italian “dim sum” West Village eatery Raviolo.

The team will also take over all food and beverage for the hotel, at 525 Greenwich Ave., between Spring and Vandam streets.

MAV SoHo seats 24 in an up front space, 24 seats at the bar/lounge, 36 seats in the restaurant and an additional 18 seats in the private dining room.

Signature dishes include rosa di lasagna, with roasted Bolognese sauce, Parmesan, and tomato-infused pasta shaped like a rose and served with crema di latte; fresh uni and black carbonara sauce with black spaghetti; short rib Milanese; a deep blue risotto with blue butterfly-pea flower, anise and caviar served smoked tableside; and Amalfi salmon wrapped and roasted in lemon leaves served with a Limoncello sauce. There’s also an “endless breakfast/lunch” menu offering cannoli French toast with ricotta, candied fruits and chocolate; and a croque signora — a fontina and parma ham sandwich toasted with bread crumbs, sage and served with burrata; and an “all-in” scrambled egg dish with truffle Parmesan fondue and caviar.


Cardi B, Justin Bieber and Jay-Z will have a new place to hang now that Philippe Chow, the chi-chi Chinese midtown eatery, is opening its downtown outpost next month.

Philippe Downtown launches mid-February at the Dream hotel in the Meatpacking District, at 355 West 16th St.

The 6,500-square-foot subterranean space, which formerly housed Megu, will seat 154 people. Designed by Corbin Plays in signature Chinese “good fortune” red, the eatery will join Tao, Bodega Negra, PHD Rooftop Lounge and the Electric Room, which are also at the hotel.

Philippe Downtown is a partnership between Merchants Hospitality founder and CEO Abraham Merchant and Philippe co-founders Philippe Chow, Edis Julevic and Kostas Paterakis, who launched Philippe Chow in 2005.

The popular family style dishes include chicken satay, salt and pepper lobster, lettuce wraps and Peking duck—as rotating DJs contribute to the celebratory atmosphere.

Desserts feature the eatery’s signature Baked Alaska covered in cotton candy, while cocktails include Asian-inspired lychee martinis and Red Dragon Rose Sangrias.

Living | New York Post