Chef Liran Mezan opens his art deco-inspired American restaurant and bar, The Fillmore Room, along New York’s Tenth Avenue in West Chelsea, offering locals and visitors alike their new neighborhood staple in a restored space with a storied past. The space aesthetically triggers a moment in time with its rich colors, gorgeous cooper-hooded fireplaces, luminescent tin ceiling tiles, and decidedly deco lighting fixtures. Upon entering, the restaurant’s bar immediately takes hold with its warm, amber glow and entices you to take your spot at the beautifully refinished 100-year-old oak bar top, where a stellar bar program of well-crafted cocktails and handsome bartenders await you. Mezan’s menu—served both at the bar and in the two dining rooms—offers classic American fare available daily from lunch through late-night supper and weekend brunch, featuring the freshest cuts of meat, a prominent raw bar, salads, a mouthwatering burger and charcuterie.
The chef—an 18 year industry vet and former corporate chef of global expansion and chef training programs for BLT restaurants—is a pro when it comes to high-volume kitchens. Located just steps from the pedestrian-heavy Gallery District and The Highline, The Fillmore Room team foresees steady traffic throughout the day and will offer artfully simple dishes from starters and sandwiches such as charcuterie boards, plump shrimp and crab claw seafood platters, a Kale and Brussels Caesar or Gem Lettuces and Radish Salad, to the Fillmore Burger (Bacon Marmalade, Roquefort, Worcestershire Onions), the Grilled Chicken Muffaletta (Olive Salad, Giardiniera, Pepper Jack) and a Prime Roast Beef “Au Jus” (Shaved Prime Rib, Horseradish Mayonnaise, Swiss Cheese). For entrees, guests can expect an array of light to hearty options such as the Spring Peas and Ricotta Gnocchi (Pesto, Green Peas); Charred Octopus (Cherry Tomatoes, Oregano, Papas Bravas); Roasted Half Chicken Provencal (Herb Potatoes and Garlic Jus); and a Dry-Aged Ribeye (Bernaise, Peppercorn sauce, Crusted Bone Marrow). Traditional side dishes will include Potato Kenishes, Tobacco Fries, Mac & Cheese and Peas & Carrots.
Bar patrons will hear great, soulful rock and roll tunes while they choose from the cocktail list of both classic and modern inventions, and certainly ones with a nod to the history of the space and location. Specialty drinks include The Fillmore, a twist on the New York Sour, (Bourbon, Grand Marnier, Lemon, Egg White, Wine float); Death Avenue Cowboy (Tequila, Lillet, Honey Lemon Grass Simple syrup, Absinth Spray)—a nod to the famously deemed street where cowboys would guide the railroad trains to avert pedestrian tragedy; Bramble Tea (Pimm’s, Lemon, Blackberry, Sweet Tea); Rye and Chai (Rye, Cherry Heering, Chai tea, Lemon); Mezcalculation (Mezcal, Tequila, Cochhi Americano, Benedictine, Bitters, Lemon zest); and Bulleit Proof (Bulleit Bourbon, Orgeat, Lemon, Mint leaves, Bitters, Lemon zest). A handful of red, white and sparkling wines will be available by glass and bottle.
THE FILLMORE ROOM
146 10th Avenue (At 19th Street)
New York, NY
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