An Ode to the New York City Renaissance, The Alderman Embraces the Gamor of Elevated Classic Fare and Modern Fancies
The Alderman, a new American restaurant celebrating the vintage glamor of New York’s Gilded Age era, debuts inside the Motto by Hilton New York City Times Square. Conceptualized and brought to life by Renwick Hospitality Group, led by Chef Carsten Johannsen and Chef Gary Wallach, this opening marks the seventh property in Renwick’s expanding New York City portfolio. With a nod to the city’s illustrious renaissance, The Alderman beckons patrons to slip away into the realm of classic enchantment and contemporary indulgence.
Named in tribute to the New York City Board of Aldermen, who bestowed the moniker “Times Square” upon the iconic locale in the early 1900s, The Alderman encapsulates the essence of the city’s rich history and enduring legacy as a melting pot of people, ideas and cultures.
“We are thrilled to unveil The Alderman, a sophisticated sanctuary that pays homage to the timeless allure of the city,” said Founding Partner of Renwick Hospitality Group, Gary Wallach. “As a New Yorker, I wanted to create a space that blends classic sophistication with modern flair to captivate locals and visitors alike. Leveraging the mystique of Times Square and the iconic pulse of the city, we hope to inspire guests through their taste buds; taking them back in time – but through a modern culinary lens.”
The Menu
The Alderman will offer “a sign of good times” through its breakfast, lunch and dinner menus carefully crafted by Johannsen and Executive Chef Steven Hubbell. Much like the melting pot of New York City, menus are a blend of flavors from close to home and afar while emphasizing sustainability, zero waste and fresh, seasonal and ethically sourced ingredients.
“The menu is meant to evoke a sense of comforting nostalgia with each bite,” said Chef-Owner and Founding Partner of Renwick Hospitality Group, Carsten Johannsen. “There is a variety of American classics on the menu, but with an added modern twist – whether that be an unexpected spice, a non-traditional presentation or a newfound cooking approach. The goal is to create an unforgettable dining experience that leaves patrons hooked, intrigued and curious for more – much like the timeless allure of the Gilded Age itself.” Standout menu items include:
• Grilled Sunchokes with sweet onion puree, cumin and parsley.
• Wild Blue Catfish with black pepper fried, rosemary butter sauce and hand-cut noodles.
• Crispy Piggy with red chili fermented cabbage and carrot puree.
• Roast Normandy Duck with juniper glaze, parsnip gratin and candied citrus reduction.
• Stinging Nettle with Dumpling fennel braised with black trumpet mushrooms, nutmeg and dried orange.
• Grande Plateau curated a raw-bar selection of 12 oysters, four razor clams, four shrimp, four mussels, four crab claws, two smoked scallops and daily tartare.
The Beverage Program
Drawing inspiration from the 1900s Harry Johnson’s Bartender Manual, Gary Wallach curated the co*cktail menu to offer a modern take on classic sips, both known and unknown. The luxurious tastes and gilded decadence of the New York Renaissance heavily inspired the beverage program which features co*cktails such as:
• Torched Pineapple Fix with Woodford Reserve rye whiskey, Faccia Brutto Centerbe, torched pineapple, vanilla, honey, lime and herb oil.
• Fennel Seed Martini with Belvedere vodka, Martini & Rossi Bianco, fennel seed, orange liqueur and sage tincture.
• 48th Street Highball with Del Maguey Vida Mezcal, serrano pepper, grapefruit, rose hip, lime and prosecco rosé.
The Team
Chef Carsten Johannsen and Gary Wallach began their careers with humble backgrounds. Johannsen started dishwashing in his early years and Wallach worked bar prep to gain experience. Their less-than-glamorous beginnings taught them essential fundamentals, igniting an unbreakable passion and love for the hospitality industry.
Carsten went on to gain fine-dining experience in Washington D.C. in the early aughts before joining the Mandarin Oriental Hotel flagship in New York City. Afterward, he led the culinary team at the beloved Commerce Restaurant in New York. In 2016, Johannsen became the executive chef at the Arlo SoHo.
Gary, a native New Yorker, has helmed well-known bars such as the Mondrian Soho’s Isola and Sushi Roxx. Afterward, he was the bar manager of Cecconi’s Dumbo, the first public restaurant from the famed Soho House. In 2018, Wallach joined the Arlo SoHo team as the food and beverage director.
Joining the team is Executive Chef Steven Hubbell, an award-winning culinary artist with an affinity for humble ingredients, who blends his passion for seasonal and ethically sourced American cuisine with influences from the spice trail. Bringing his experience from the Michelin-starred Junoon and Veeraswamy, Hubbell’s approach to his work is a blend of culinary innovation and resourceful creativity, transforming often overlooked ingredients into delightful dishes. As a dedicated no-waste chef, he weaves sustainability into his culinary projects, ensuring that every element serves a purpose.
