About Resto

Resto, French slang for a casual restaurant, opened its doors in April 2007. The concept of a laid back neighborhood gathering place with approachable Belgian food in the style of New York was created by owner Christian Pappanicholas.

Resto has become a destination in Gramercy Park / Murray Hill for a delicious dinner, weekend brunch or a late night bite. The knowledgeable and friendly staff is well versed in the extensive Belgian beer list and the thoughtful wine list which focuses on a varied selection of European wines. The menu is crafted using traditional French technique, with an emphasis on seasonal, local, farm fresh ingredients. Resto also emphasizes group / nose-to-tail dining with options like Cote De Boeuf, Poularde in Half Mourning and our Large Format Feast Program.

Resto’s dining room can accommodate 70 guests with 10 seats at the bar. We encourage bar dining. We also offer seasonal, outdoor seating which can accommodate 6 guests.

We encourage reservations but always hold tables for for walk-in customers. Our bar and sidewalk seating is offered on a first come, first serve basis.

Please contact us for reservations at 212.685.5585 or online.

 

Our Staff

Christian Pappanicholas

Originally from Chadds Ford, Pennsylvania, Christian grew up in the Restaurant industry. His Father, Evan, owned two restaurants from 1968-1998. A competitive tennis player since the age of five, Christian received a degree in finance and entrepreneurship from Babson College in Wellesley, Massachusetts. He then moved to Manhattan in where he began working at Insignia ESG in commercial real estate. After 5 years his passion for food and drink combined with an entrepreneurial spirit quickly took over and he found himself at the French Culinary Institute in what he called a vacation from the real world. While spending each day around distinguished chefs and of course, his passion—food—his mind worked at a rapid pace to figure out how he could break into the highly competitive NYC restaurant scene. Manager to open Snack Taverna in the West Village. Afterwards, he went to work for the Brothers Denton to run Inoteca on the Lower East Side and finally moved over to manage Mario Batali’s Otto.

After spending some time in Belgium during a friend’s wedding, Christian was intrigued by Belgian culture through the Monastery brewed Belgian beer and sophisticated pub food. Christian’s entrepreneurial drive helped him hone all the skills to open the doors to his own restaurant, Resto, in the Spring of 2007. Since then, Resto has been well received by residents in the Gramercy Park and Murray Hill neighborhoods and a recipient of noteworthy accolades. Resto was named one of the Top 10 Best New Restaurants in the New York Times, also was reviewed and given 2 stars in the New York Times. New York Magazine gave it 4 stars in addition to one of the Best New Restaurants for 2008.

During trips to Europe in the Fall of 2009 & 2010 Christian began to develop the idea for a beer and butcher shop. In 2011 Christian Opened The Cannibal Beer & Butcher shop.

Christian continues to pursue its passion for great seasonal & local food as well as it passion for Belgian beer. He also competes regularly on tennis tournaments.

Preston Clark - Executive Chef

A quintessential meat man Preston is known for his emphasis on bold flavors, simple presentation and fresh ingredients. Chef Preston Clark has been honing his culinary skills since he was a child. Son of Patrick Clark, the late James Beard Award winning chef, Clark grew up in the kitchen. “Some of my earliest memories are of the sights, sounds, and smells of a restaurant kitchen. As soon as I was old enough to go to work with my father, I knew that I would build my career in a kitchen.” And he has.
After earning his Bachelor’s degree from the Culinary Institute of America in 2002, Clark began his professional career at Café Meze in White Plains, New York. His next move was into the kitchen of Chef Jean Georges Vongerichten where he stayed for seven years earning his chops in the fine dining industry. With a resume that included working with top chefs such as Marcus Samuelson, Bradley Ogden and Charlie Trotter, Clark decided to bring his expertise and experience to California.
Opening El Paseo in March 2011, Clark earned the restaurant a spot on the San Francisco Chronicle’s list of Top Ten New Restaurants. While in California, Clark was honored as a Rising Star Chef for putting El Paseo on the California restaurant map. The restaurant was named one of the Top 100 in San Francisco and Clark was also nominated for the James Beard Rising Star Award.
Riding a wave of awards and accolades, Chef Preston Clark returns to the East Coast as executive chef of Resto. Now in New York with his wife, Dina, and son, Christian, the chef is looking forward to a new challenge. “San Francisco was a great learning experience, but New York is home.”

Cory Lane - Operations Director

Cory Lane is a graduate of the Culinary Institute of America in Hyde Park, NY, where he studied culinary arts management. Cory was captain, wine director and floor manager for Nobu (2002-2006) and was on the opening team for Nobu 57 before joining Momofuku Restaurants (2006-2010) as general manager and beverage director for the opening of Momofuku Ssäm bar as well as the opening of Momofuku Ko and Ma Peche. In 2010 he left New York for Northern California where he opened three restaurants, including El Paseo in Mill Valley California. While in California he started a small wine label called Frith Wines, which focuses on small production single vineyard Grenache. In 2012 he returned to New York to work with Resto and The Cannibal as operations director.

Louann Redard - General Manager

Julian Kurland - AGM / Beer Director

Having grown up in both Los Angeles and London, Julian has always had a passion for food. A late comer to the industry, Julian moved to New York City in September of last year to pursue a culinary degree from the French Culinary Institute in SoHo. After working in the kitchen at the Cannibal, Julian realized his desire to work the front of the house. He is now the beer sommelier for both Resto and the Cannibal, running the beer program for both restaurants.