Global Plates, Indian Spices

Celebrated Chef Suvir Saran Opens Tapestry in New York City
Friday, May 13, 2016

Chef Suvir Saran returns to the New York restaurant world with the long awaited launch of Tapestry in the West Village. There’s good reason for the buzz of anticipation: the last time Saran was at the helm of a professional kitchen, it became the first Indian restaurant ever to receive a Michelin star.

The intimate 70-seat Tapestry, however, will not be strictly Indian. As the name suggests, its menu weaves together many threads originating in divers world cuisines.

As Saran explains it, through centuries of colonization and trade, the cuisine of India has been influenced by dozens of other cultures — and has made its own distinctive imprint in return. On this foundation of exchange and experimentation, he is inspired to add to the layers with flavors and techniques encountered on his travels, and here in his new American homeland, presenting a menu that combines the best elements of many worlds.

Thus, at Tapestry, you’ll find hints of Indian spice enlivening a plate of southern-fried chicken and slaw. A tender Italian risotto is garnished with a potent Indian tarka. All-American cornmeal gives toothsome substance to the simple poori. A chile-lime vinaigrette transports a salad to the tropics. At Tapestry, flavor is foremost, and the threads of flavor Saran draws from the world over are interwoven in dishes of refreshing originality.   
The atmosphere of this sophisticated new restaurant is clean and contemporary, striking and spare, staking a bold claim amidst the mellowed charm of the West Village. An interior governed by rational geometry and a restrained palette of natural materials — handsome expanses of whitewashed brick, refined woodwork, subdued brass, and cool white marble — underscores the value of craftsmanship, as well as artistry, at Tapestry.

For a spontaneous meal, take a seat at the bar. The adjacent dining area shares its relaxed energy, while a secluded space beyond ensures a more intimate dining experience.  A room at the rear can be closed off completely for private events, and a chef’s table on the lower level affords guests an exclusive view of the culinary team in action.