Citi Tour NY: The Wesley Arrives in the West Village

By: Citi Tour NY

Executive Chef Santiago Astudillo (previously of Le Bernardin and Daniel) is teaming up with Mulberry Hospitality to launch The Wesley, a “produce driven” restaurant in the West Village with sustainable beverage program focusing on locally-made spirits, and a wine list of predominantly female producers curated by Gabriel Maldonado (previously of Jean-Georges and Le Cou Cou).

Vegetables play starring roles in dishes like Fall Kale with frisee, shaved fennel, brussel sprouts, sweet potato, squash puree and hemp seeds; Royal Trumpet Ceviche with sweet potato, mote, and coconut leche de tigre; and Braised Carrots with ginger, coconut and vadouvan curry.

Larger plates bring Artichoke Pasta with saffron, cashew cream and toasted garlic; Cauliflower Gnocchi with fava beans, charred scallions and shitake yuzu broth; and Roasted Stuffed Honeynut Squash with black lentils, quinoa, scallion aioli and a chili chimichurri.

Carnivores will also find some options like Amish Chicken with roasted breast, braised thigh, white corn, shitake and swiss chard; and Whole Trout with crisped skin, jalapeno fennel sauce, arugula and a side of potatoes with sunchoke puree and trout roe.

Creative cocktails include Silencio Brutto, The Wesley’s take on an Aperol Spritz; Conniption with gin, mezcal, dry vermouth, celery juice and an absinthe spritz; and Jersey Jack, with applejack brandy, sherry, maple syrup and aquafaba. The menu will also feature several zero-proof cocktails like the Hoochinoo with pineapple, lime, ginger, chili and club soda.

The Wesley’s minimalist space is divided into three distinct areas - The bar or “green room” with a seven-foot living wall, the dining room or “grain room” which evokes the feeling of being in a wheat field, and a rear dining room called the “Root Room” with an intimate, nocturnal ambiance.