Surrounded by the Beauty of Fort Tryon Park

A New Leaf Blooms

Nestled among the trees and landscape of upper Manhattan’s Fort Tryon Park stands New Leaf Restaurant and Bar. The creative genius of the chef and the organization behind New Leaf make this restaurant a unique venture. New Leaf also boasts a fascinating history.

As part of the Olmstead brothers’ 19th-century revitalization of the area, they created a concession building in the park that captured the charm of a rustic, upstate inn with cobblestone exterior, slate roof and granite archways. After housing a series of casual restaurants, the building fell into disrepair until it caught the attention of Bette Midler in 1995 when she happened upon it during a community cleanup of Fort Tryon Park. This served as the catalyst for Midler’s New York Restoration Project (NYRP). Together with Midler, NYRP architect Fernando Santangelo and Armand LeGuardeur Architect, the former park concession has been transformed into a fine dining establishment, raising the bar of the quality of food, service and design and enlivening the surrounding community. The New Leaf’s net proceeds support NYRP’s efforts to revitalize and maintain New York City’s parks, community gardens and open spaces.

New Leaf’s executive chef, Scott Campbell, has created a modern American menu utilizing seasonal, locally grown ingredients, thus reducing the restaurant’s carbon footprint and supporting NYRP’s ongoing mission to promote sustainable practices with locally grown produce. His experience from SQC Restaurant helps him formulate ever-changing and imaginative fare with international influences. “The true test of a chef is to make something special, to add your own creative energies. With The Cloisters and Heather Garden only a short walk away, working at New Leaf Restaurant and Bar is a truly inspiring experience,” says Chef Campbell.

The menu incorporates a range of influences from Asian, Mediterranean, classical French and California cuisine. The waitress recommended a great cocktail to begin the evening: the Green Tea-Ni of organic green tea-infused Soju, Appelkorn liqueur and ginger simple syrup, garnished with fresh lemon. It tasted like spiked lemonade with a hint of apple goodness! Chef Campbell then enticed us with a Crisp Calamari starter with mint-cilantro chutney. The calamari was lightly breaded and the chutney was refreshing, with a slight citrus aftertaste. Other great starters are Spicy Salmon Tartar and Shaved Artichoke Salad. The Spicy Salmon Tartar is seasoned with a wasabi tobiko caviar, scallions and a hint of chili accompanied by an edamame and seaweed salad. The Shaved Artichoke Salad is a minced artichoke and avocado cake with house-smoked mozzarella and a mustard-mousseline sauce. Main course recommendations include Grilled Atlantic Salmon and Line Caught Wild Striped Sea Bass. The salmon is served with an avocado coulis glazed in a local vegetable vinaigrette and the crisp sea bass was served with a medley of root vegetables dressed with a buttery sauce of basil oil and lemon butter.

New Leaf’s pièce de résistance is its desserts. Chef Campbell surprised us with profiteroles served with caramel ice cream and dark chocolate sauce. We also tried the chef’s Strawberry Shortcake, Campbell’s re-invented take on the traditional shortcake but layered with shortbread cookies, strawberry sorbet and lavender-infused crème Anglaise. The lavender and many of the other herbs served are from the restaurant’s private herb garden.

New Leaf Restaurant and Bar is a treat on a day spent soaking in the history, nature and beauty of Fort Tryon Park. Not only do you get to enjoy a gourmet meal, you are also a part of New Leaf’s efforts to bring organic, locally grown produce to the table, with the proceeds going back to the park rejuvenation. For more information on New Leaf and NYRP’s efforts, visit www.newleafrestaurant.com.

New Leaf Restaurant and Bar