In the early 2000’s David Jaffee, was one of the New York Nightlife Legends.
You are no one if you aren’t on his list. . .
Today, he is putting together a luxurious lounge that will easily become every A-Lister’s favourite.
Owners David Jaffee and Ross Rachlin are concocting the perfect little speakeasy lounge in the city that never sleeps.
Jocelyn: What makes your lounge unique?
David: We are focusing on healthier alcohol consumption with a speakeasy concept. In the front there will be a gluten free/organic pizzeria and in the back (a entirely separate concept) there will be a posh speakeasy. There will be a hidden door separating the pizzeria from the speakeasy. The lounge will serve organic drinks (even though we will even be carrying popular brands). We’ll be open until 4am hopefully 7 days a week. We will install water filters and air purifiers at the site. In addition, we will have the aroma of essential oil in the place. Our goal is to focus on healthier alcohol consumption. We realize people will drink, and we believe they can do it without lots of nasty side effects. From 3am – 4am we will have “detox hour”, serving coconut juice and healthy juices.
Jocelyn: Tell us a little about the menu. Do you have a chef developing it?
David: We consulted some of the top cooks. Therefore, our menu will be easy and healthy. On the restaurant front, we will have regular pizza, gluten free pizza, shaved ice, natural juices, organic coffee and desserts like homemade raw cocoa with Stevia. No high fructose corn syrup. We will not be bringing unhealthy sodas. We try to keep things minimalistic and healthy. Things I really want to eat and can eat consistently without putting my health in danger. The special liquors you serve – Organic Plant Vodka, 4 Copas Organic Tequila, Tru Organic Gin, Koval Organic Whiskey, Papagayo Organic Rum and Art in the Age Organic Liqueurs. We will likely bring that up, but nothing is definite. We target such brands.
Mouthwatering Menu Preview (The Pizzeria Menu is not listed but will have gluten-free and non-gluten pizzas, together with shaved ice (no high fructose corn syrup), organic coffee, natural juices, and desserts.):
Jocelyn: What adjective would you like to associate your Lux restaurant with, chic?
David: Let’s look luxurious, modern, exclusive, fun and friendly.
Jocelyn: When do you open?
David: We will open at the end of August 2015.
Jocelyn: What is the capacity of the place?
David: Seats about 60. There is standing room for about 50.
It is the perfect venue for an interesting crowd to listen to good music and have fun, while also having the resilience to cater for corporate events.
Jocelyn: I’m so enthusiastic about your latest venture! I’ll be there opening night! What do you want to tell your potential clients?
David: We both (Ross) have finance and hospitality backgrounds. We are hard workers and hope to prove ourselves here and have opportunities to improve in the future.
