The latest addition to New York City’s steakhouse brigade, Atto (act in Italian) made its Murray Hill debut last month. The 108-seat restaurant features a unique look and menu with a goal of differentiating it from the City’s extensive lineup of steakhouses.
So brothers John and Mirso Lekic, the principals of Sylvan Hospitality, brought in designer Marlaina Deppe of Novo Art to execute their vision. Atto welcomes guests into two dramatically different spaces. The 40-seat bar and lounge will be a sleek symphony of rich brown tones and white. The former is embodied by the dark mahogany leather upholstered chairs, banquettes and bar stools, as well as by the wood slab tables. The latter is manifested in the white granite bar atop a glistening ceramic tile base. A metal railing sporting a striking intertwined branch motif that frames the area in back of the banquettes.
“My goal for the design was to create a plush old-meets-new-New-York look with richly grained light walnut walls,” Deppe explained.
One wall features a captivating custom curated collections of vintage farm and gardening tools artfully arranged in three horizontal panels. Another is embellished by colorful mosaics of broken plates occupying three vertical panels. The generously spaced tables, affording uncommon conversation privacy, will be reflected in mirrored columns and by the shiny black glass exaggerated chair rail that will ring around the room. The entire space glows with the masterful lighting streaming through the back wall’s grand antique lead mullioned window installation that is the room’s most eye-popping artwork.
Atto also features a six-stool crudo bar in the 60-seat dining room.
The Lekic’s also see a great opportunity to build the restaurant’s catering and special events business. Atto special events is offering wine dinners, and private functions for up to 80 guests in which guests will enjoy the stunning 1500 sq. ft. Penthouse of The Tuscany Hotel. The unique space located in the Signature St. Giles Hotel, with fireplace, chef’s kitchen and 1700 sq. ft wrap-around terrace that boasts panoramic views of the Empire State and Chrysler Building.
Sylvan Hospitality has enticed a duo of talented chefs to anchor the Atto’s culinary operation. Executive Chef Rogelio Limon has been joined by Tao and Megu veteran Moises Chapuli. In addition to a full menu of steak, Atto’s guests will enjoy raw fish and beef enhancing sauces, including Black Sea Bass Crudo, cilantro, jalapeno, olive oil, shichimi, togaroshi; Shrimp Crudo, cucumber, pico de gallo, avocado, red radishican radish, lemon soy sauce; chef’s special truffle sauce, avocado, crispy shallots; Wild Salmon Roll, avocado, cucumber, asparagus, chef’s mango sauce, sesame seeds; New York Roll, halibut, crispy quinoa, jalapeno, avocado, baby herbs, wasabi mayonnaise: and Vegan Roll, mango, cucumber, spinach, ginger.
Executive Chef Limon, who honed his grill skill at Peter Luger’s, has crafted a dinner menu that covers all the steakhouse desirables with: shellfish raw bar preparations; seafood steaks, such as Sesame Encrusted Tuna, and hefty cuts of USDA prime dry-aged beef (e.g. the 45 oz. Porterhouse for two) complemented by a selection of house made sauces; Serious New York Veal Chop, French Rack of Lamb and the Atto Burger, proprietary dry-aged beef blend patty, Cheddar, jalapenos, caramelized onions.
Chicken also gets its own top billing on the menu with specialities including Paillard, Marsala and Parmesan versions, as does pasta represented by Lobster Risotto, Linguini Carbonara and Fusilli Alla Caprese. A generous assortment of vegetarian salads, large selection of green vegetable sides and a number of potato preparations complement the entrees and make Atto a viable option for those committed to a plant-based diet.
Seasoned restaurateurs and brothers John and Mirso Lekic, the principals of Sylvan Hospitality, also own the nearby Tudor City Steakhouse, which, like Atto, is situated in a historic, residential district and just three blocks from Grand Central Terminal. John Lekic is a highly regarded chef in the Hudson Valley, whose popular Chefs & Farmers restaurant have spawned thriving food truck and catering operations. Mirso Lekic has managed, owned and/or operated several high-profile restaurants in New York City for nearly three decades.
