Meat Pack’s Newest Spot Vinatta Project Takes over Iconic Florent Space

Back in the day, Florent was the place to be and be scene or seen for breakfast, lunch, brunch, dinner and especially late night eats after a wicked night out.

Then it was reborn twice but never caught on. Now, trying again will be the peeps from The Mulberry Project staying with a similar theme The Vinatta Project, Meat Packing District’s newest haunt.

Just opened last week at 69 Gansevoort Street (between Greenwich & Washington), this could be the perfect night out: delicious food, friendly service, a hip and inviting atmosphere, and a complete beverage program.

According to them, “The Vinatta Project features a robust beverage program complete with hand-crafted bespoke cocktails using seasonal ingredients, a state-of-the-art enomatic wine offering, and a selection of artisanal spirits and unique beers.” I think that means full bar offering the personalized cocktails straight from the talented mixologists, plus vending machines selling alcohol.

I like it.

The menu features contemporary small plates and sliders with hints of home-style comfort food, developed by Executive Chef Michael “Kiwi” Camplin. Dishes include: Apricot, Gorgonzola and Almond grilled cheese, small bites to share such as Red Snapper with Citron Vinaigrette & Sour Cherry and classic Steak Tartare, along with a selection of sliders including Braised Short Rib and Goat Cheese, BBQ Pulled Pork and Lamb with Cumin & Mint Yogurt, among many others.

The restaurant looing gorgeous with black leather booths and a wooded rustic feel is open Sunday through Wednesday from 5PM-2AM serving food until 12AM, and Thursday through Saturday 5PM-4AM with dinner served until 2AM. www.vinattaproject.com

I will be going.