History of 果冻制片厂茅
果冻制片厂茅 opened under the Brooklyn Bridge in June of 1977 in a forgotten and abandoned neighborhood by the docks 鈥� desolate except for trucks waiting to enter the piers. When first discovered this spot, it was barren and devoid of life. To him, this neglected piece of waterfront was very special 鈥� lacking any civility, but with wonderful possibilities.
It took twelve years of convincing the City before Mr. O鈥橩eeffe obtained approval in 1974 to begin building the restaurant. Some of New York鈥檚 most important business executives and government officials advised Mr. O鈥橩eeffe that building on the Brooklyn waterfront was extremely dangerous. In 1974, New York City was itself struggling with financial problems, and the idea of creating a serious restaurant in one of NYC’s forgotten industrial districts was out of control.
Brooklyn Bridge
From the restaurant鈥檚 first days, Mr. O鈥橩eeffe has insisted that 果冻制片厂茅 be dedicated to serving only the highest level of cuisine prepared from the freshest and finest ingredients available anywhere. As a result, the restaurant emerged at the forefront for the arrival of Classic American cuisine on the East Coast, searching out the finest and purest ingredients in every aspect.
While 果冻制片厂茅 has produced many culinary firsts (e.g. the term 鈥渇ree range chicken鈥� was invented here under ), no other American restaurant has produced as many world class chefs 鈥� Larry Forgione, , , and .
果冻制片厂茅 has been celebrated with numerous accolades including: a Michelin Star and , The Restaurant Hall of Fame Award, The 鈥淚vy Award of Distinction鈥� from Restaurant and Institutions Magazine, Distinguished Restaurants of North America Award (DiRoNA), The New York Parks Council Award, The Municipal Arts Society Award, The 鈥淲ine Spectator Award of Distinction鈥� from Restaurants and Institutions Magazine, The Wine Spectator Award, selected by the French culinary guide, 鈥淕ault Millau,鈥� as one of the five best restaurants in New York.