Chef Gaz Herbert, the former executive chef at Jupiter in Rockefeller Center, is venturing out on his own solo project in New York. He told What Now New York that he will be taking over the 1,000-square-foot former Gem Wine space, which chef Flynn McGarry just closed at 116 Forsyth Street in March to focus on other projects.
Herbert moved to New York four years ago. Since then, he has been part of Casa Cruz, located between the Upper East Side and Midtown, and then helped set up Jupiter at the Rockefeller Center. Now, he is planning to open Comal, a concept inspired by Mexico City.
“The idea behind the restaurant is that it’s kind of an objective view of some of the amazing flavors that come out of Mexico,” Herbert told What Now New York. “I’m super inspired by Mexico City in general, and specifically the modern food that’s coming out of Mexico City that has a lot of different influences. It’s not just another Mexican restaurant that’s going to have typical Mexican fare. It’s going to be quite contemporary, and we’re going to be working with some really amazing Mexican ingredients and some familiar stuff, but also some really unfamiliar stuff. And [we’re] using my Italian and French training, as well as my thirst for knowledge in world cuisine.”
Herbert will draw on his diverse experiences across the world for this concept. He was born in Mexico City and has lived in parts of South America, Russia, Canada and the United Kingdom. He trained at Le Cordon Bleu in London and from there launched into the fine-dining scene there, starting with The River Café. He is also involved in West African-inspired restaurant Ikoyi in London, which has two Michelin stars.
For the menu, customers can expect unique, modern twists on Mexican flavors. Dishes will include potato milhojas with hoja santa, a fragrant leaf from Mexico, and fideo with a tomato mezcal bisque and local clams. Herbert is also working on a deconstructed al pastor, which will include traditional elements of al pastor such as marinated pork and pineapple. For the beverage program, customers can expect an emphasis on mezcals and tequilas.
To go with the theme, the design within the space will draw inspiration from Mexico City’s architecture. It will be a bright space with industrial, handcrafted wood and green plant elements.
“We’ve got a really good framework using Flynn’s restaurant. He’s got a really nice taste, which goes very well with our design,” Herbert said. “The beauty is, we don’t have to change too much. But what you can expect are some real elements of Mexico City. Mexico City’s architecture and interior design is very influenced by different cultures. So you’ve got a lot of the historical colonial Spanish buildings, but you also have a lot of Japanese minimalism involved.”
Per liquor license paperwork filed with Community Board 3 in March, there are plans for 11 tables that will seat 36 and one bar that will seat eight. The proposed hours are 11 a.m. to 12 a.m. daily.
Herbert said they are aiming for an early June opening.
