Two father–son teams bring au courant inventiveness to French Provençal classics
No longer does it take a trek to the Hamptons to be transported to the South of France. Maison Vivienne, a relative newcomer to Southampton in 2018, was joined in December by a citified sister—the flagship restaurant of the same name {116 East 60th Street, New York; 646.484.5356; maisonvivi.com}.
“We loved the idea of opening a second location on the Upper East Side in a classic townhouse, because our Manhattan patrons visit us during the summer at our Southampton location,” says Gary Flom, co-owner. “It’s nice to see our clientele year-round to offer them excellent service and a unique dining experience.”
Guests can expect updated interpretations of French Provençal Mediterranean cuisine crafted by renowned father and son, Chef de Cuisine Victor Pastuizaca and Sous Chef Johnny Pastuizaca. With a résumé that includes Nello, Carbetta, The Pierre Hotel and Hamilton, New Jersey’s own Rats, the duo’s expertise—the elder Pastuizaca’s in Italian and Mediterranean fare and his son’s in the classical French tradition—intermingle to evoke the flavors of Provence.
THE NEIGHBORHOOD
Situated within a townhouse, Maison Vivienne’s elegant environs are right at home in their Upper East Side location. “Many of our clients are comprised of local Upper East Side residents but also tourists interested in Provençal French dining,” explains Flom. For Garden State shoppers and museum-goers alike visiting the area, the historic building beckons one inside for epicurean delights. “Acting as a respite from the busy hustle and bustle of the city, we want to provide guests with an intimate atmosphere to come together over a meal and celebrate life’s pleasures through food and drink,” Flom says.
THE ATMOSPHERE
Maison Vivienne’s interior resemblance to its Hamptonite sister was no mistake. Paris K Studio designed both properties, with some slight tweaks to differentiate the locales. “We definitely wanted guests to feel a New York City atmosphere while staying true to our roots,” says Flom. The building’s historic nature is highlighted by a fireplace that spans from ceiling to original hardwood floor, and the restaurant’s modern flair is proclaimed by glass-enclosed wine cellars that flank the hearth. A color scheme of muted gray and purple is punctuated by mirrors to expand the 4,000-square-foot space, and chandeliers to adorn it.
A private room equipped with a stocked humidor gives oft-banished smokers carte blanche to relax and enjoy an après le dîner puff in comfort and style. Through a partnership with Davidoff of Geneva Cigars, a full array of smoking accoutrements are available.
THE EATS
The seasonally inspired menu, artfully assembled from sustainable, local ingredients whenever possible, reimagines French classics with inventive twists. Starters include Sopressata de Poulpe, octopus salami accented by arugula, shaved fennel and blood orange, as well as Pannequet de Chevre Chaud, goat cheese wrapped in phyllo leaves with figs, rhubarb, watercress, aged balsamic and extra virgin olive oil. Among the entrées are specialties like Long Island duck breast with a honey-lavender glaze, accompanied by green lentils, smoked fig, apricot and gastrique. In the seafood department, Maine lobster and sea scallops florentine, served with lightly creamed spinach, lemon zest, crostini, green apple and lobster sauce, accompany Provençal classics like bouillabaisse. A selection of pastas and risottos round out the offerings.
“We are creating beautiful, lighter food that is more motivated by olive oil with less cream- and butter-heavy cuisine of the French cooking in the North,” says Co-Owner Svitlana Flom. “I am happy to share my special take on signature family recipes with our guests.”
A prix fixe brunch has been well-received by the “Sunday Funday” crowd, as has the new Power Lunch menu, aimed at the business set. “We recognize the importance of the power lunch as key to all business relationships,” says general manager and co-owner Allan Basaran. “We are thrilled to offer diners a lunch spot that will allow them an opportunity to enjoy craft cocktails, a curated wine list and a delicious menu in our gorgeous townhouse atmosphere.” Making it all the more attractive, according to Flom, the Power Lunch menu offers the budget-minded an opportunity to sample items from the dinner menu at a lower price point.
Offering the pièce de résistance to any meal at Maison Vivienne are the desserts, which include standouts like the Vacherin, which consists of meringue and sorbet, and the Fig Tart—cognac-infused vanilla pastry cream, fresh figs and raspberries encased in a sugar crust.
THE DRINKS
Not satisfied with just one dynamic father-son duo, Maison Vivienne brought onboard Bar Chef Albert Trummer and his son, Jakob Trummer, who serves as head bartender and mixologist. Together, they are bringing the “Trummer concept” to the restaurant’s libations. Bringing a pharmaceutical approach to the art of the cocktail, the Trummers are sharing their passion for chemistry, balance, seasonality and fresh, high-quality ingredients with imbibers, marrying their signature Austrian style and meshing it with new, experimental molecular mixology that comes with a decidedly French je ne sais quoi. One example is The Deal Closer, a gin-based drink with English cucumber, fresh mint, horny goatweed elixir, Madagascar vanilla and lime essence. And with the Trummers prizing presentation as much as potability, guests can expect beauty along with their booze.
Wine lovers can rest assured they’ll be well cared for, too, with Mario Quimbay, formerly of Scarpetta and Le Caprice, as the sommelier.
For more information or to book reservations, visit maisonvivi.com.
By Jessica D’Amico
