The Lodge Club which opened yesterday October 6, 2014 is New York’s newest dining and nightlife venue located in the heart of the West Village at 35 West 8th Street. Nightlife veteran Terry Casey (Creative Director/ Managing Partner) has assembled a food and beverage dream team, with Executive Chef Sean Olnowich (The House, Bounce Sporting Club) and a wine and beverage program produced by William Rhodes (Per Se and the Carlyle Hotel) which will pair well with Casey’s carefully curated music line-up.
Designed by George Garrity, The Lodge’s interior combines an English country atmosphere with Colorado ski lodge comfort, with soft chandelier lighting overlooking an authentic cozy fireplace, with a bar/lounge area and a dining room. Casey plans to have DJs and live acoustic musicians from around the world to perform at the space regularly. The space is also ideal for private cocktail parties, charity events, screenings, fashion shows and live music performances with customizable catering options. The 2,000 square foot space allows for 200 standing guests and 80 seated in the space.
“We are excited to bring a great food and beverage program and a contemporary vibe to the West Village with the opening of The Lodge Club,” said Casey. “We envision a comfortable atmosphere that offers outstanding food and pushes the envelope on programming with some of the biggest up-and-coming performers and DJ’s.”
The Lodge is open seven days a week, serving dinner, weekend brunch, and craft cocktails. Hours are Sunday-Wednesday 11 a.m.-midnight, Thursday 11 a.m.-2 a.m., Friday and Saturday 11 a.m.-3 a.m. The menu, a marriage of traditional American fare with Asian flavors and spices, includes: Fried Pork Belly Skewers with pomegranate glaze; King Oyster Mushrooms with kale, chinese sausage, sunny side hen egg, chicken jus, grana; Hot Blue Crab, Artichoke, and Spinach Dip with garlic toast; ‘Bacon and Eggs’ (deviled eggs with crispy pancetta, pimento); Roasted Bone Marrow with salsa verde, garlic breadcrumbs, parsley, pickled red onion, capers, radish, red onion, lemon zest; Montauk Tilefish with red miso broth, tofu, ginger, seaweed, beech mushrooms, bean thread noodles, pickled vegetables, mustard oil; ‘Bangers & Mash’ (brooklyn cured bratwurst, celery root puree, roasted pork jus); and house specialty, The Lodge Burger – a special chuck-hanger-short rib blend, grafton cheddar, roasted tomato, fried hen egg, red onion, secret sauce served withHouse Cut Madras Curry French Fries and a side of spicy raita.
Hailing from London, Casey oversees operations and lends his vast knowledge, having experience in both the hospitality and nightlife industries. He has contributed to the success of countless properties, including Montauk Beach House, Hotel Chantelle and Le Royale. Formerly an international DJ, Casey has been at the forefront of the electro, rock, dance and house movements. He has performed in venues ranging from the World Trade Center, Brooklyn Academy of Music, Grand Central Station to popular clubs like Studio 54, Centro-Fly, Life, Shine, Bowery Ballroom, Pink Elephant and many more. He also has DJ’ed and hosted events in the fashion, charity and celebrity scene.
Named “Best Chef” by Hamptons Magazine, Olnowich is Executive Chef at The Lodge Club as well as at Bounce Sporting Club and The House. He studied at The French Culinary Institute and worked at prestigious restaurants such as Le Madri, Winebar, Olives New York and Glass, and was executive chef at Hamptons restaurants Rocco’s A La Playa and then Wild Thyme. He has also appeared on The Food Network’s Chopped and cooked at The James Beard House.
Telephone: 212.253.2999 | Fax: 708.435.6730
Foursquare: The Lodge Club