Stone Street in New York’s Financial District, named for being the first street paved with stones in 1658, has evolved into a vibrant area filled with casual dining options. A noteworthy addition to this locale is The Bedford Stone Street, which opened recently and has a rich blend of history and modern design.
The Bedford Stone Street occupies a former Dutch warehouse, reflecting New York’s past as New Amsterdam. It is backed by a team with deep roots in the area—principals of both Harry’s Restaurant Group and Atomic Hospitality Group. The group’s history traces back to Harry Poulakakos, whose establishment Harry’s has been a staple since 1972. This connection forms a personal narrative that intertwines their culinary journey with the storied streets of the Financial District.
The partners behind The Bedford Stone Street include Andres Balbuena, Paul Lamas, Ramon Morado, and Daddo Bogich. They are not newcomers to the restaurant scene; they have collectively contributed to the New York dining landscape and reconnected to create this establishment. Lamas, partner at Harry’s Restaurant Group, sought to elevate the dining experience on Stone Street and collaborated with the trio from Atomic Hospitality Group, who had previously worked together at Bayard’s, another of Harry’s ventures.
The design theme of The Bedford fits a nautical aesthetic, reminiscent of a 1930s ocean liner, a nod to its waterfront origins. This distinctive ambiance features intricate woodwork, vintage artifacts, and a carefully curated music selection that enhances the dining experience.
Cocktails at The Bedford are a highlight, crafted by mixologist José María Dondé. With a collection of over 40 rums and 80 varieties of tequila, the cocktail menu showcases innovative drinks like the Rey Bucanero and Odyssey, all highlighting unique flavor profiles.
Culinary offerings are equally impressive, with a focus on seafood and house-made ingredients. Signature dishes to try include charbroiled oysters, Blue Crab Beignets, Shrimp Roll Sliders, and a variety of expertly prepared main courses that elevate the standards typically found in neighborhood pubs.
The owners aim to set The Bedford apart from the usual pub fare available on Stone Street, bringing a fresher, more elevated dining experience to the area. Partner Andres Balbuena commented on the seamless collaboration, noting that it feels as if they never left.
For more about The Bedford Stone Street, visit The Bedford Stone Street.