Menu
450 E 29th Street,
New York, NY 10016
Open Monday – Friday
Lunch 11:30am – 3:00pm
Dinner 4:00pm – 9:00pm
450 E 29th Street,
New York, NY 10016
Open Monday – Friday
Lunch 11:30am – 3:00pm
Dinner 4:00pm – 9:00pm
CEO & FOUNDER OF BACKAL HOSPITALITY GROUP
An expert in all aspects of dining, hospitality and celebrations, Arthur F. Backal is the CEO of Backal Hospitality Group (BHG) and has overseen world-renowned venues and executed thousands of milestone events for over 30 years. As a deeply respected voice and industry veteran, Arthur has supplied his magic touch in the development of numerous iconic hotels and restaurants around the world. He has also managed 20+ event spaces and offered consulting services on countless projects in New York City.
VP OF OPERATIONS
A seasoned hospitality professional with over 15 years in New York City Food and Beverage Operations. Allen achieved his Bachelor’s in Science for Food Service Management from Johnson & Wales University in Providence. In his previous roles, he was the Director of Food & Beverage at HUDSON with Morgan Hotel Group as well as Food & Beverage Operations at the New York Hilton Midtown.
He joined Backal Hospitality Group in 2016 as Director of Operations, with a vision to rebrand the now popular midtown rooftop, VERSA. His hands-on approach and meticulous attention to detail successfully modernized the local culture and mentored his management team to full potential.
In 2019, he oversaw CNVS events in his role as VP of Operations where he developed the catering program, design, execution of events for all of Backal Hospitality. As VP of all Food & Beverage, he now oversees operations at all Backal locations.
He loves stepping into hidden gems; from a jazzy piano bar to a dusty local shop, either to add to his personal collection of rare books and typewriters or as a quirky addition to the décor of one of the locations he curates.
VP of Culinary
A well-traveled and passionate Executive Chef and Director of Culinary with over 25 years of experience in restaurants, events, and private settings, Chef German Villatoro has nurtured a love for food beginning with his mother’s cooking, growing up in El Salvador. He credits his time with Rosewood Hotel & Restaurants in the Caribbean and working in 8 of America’s best food cities as well as his upbringing, for his dedication to utilizing local flavors and sustainable ingredients to create an inspiring menu.
Villatoro’s extensive experience includes well-known brands such as Rosewood Hotels & Resorts, Four Seasons, Conrad Hotels, Morgans Hotel Group, and the Michelin-rated La Grenouille restaurant. With his most recent project as Director of Culinary for Convene, he was at the helm of what started as a small team but under his leadership, rapidly grew into a formidible leader in the industry for menu concepts and kitchen design. He has also been featured in GQ Magazine, awarded by NYC Food & Wine Festival, and winner of Thrillist “Taco Takedown”.
Beverage Director
Greg started with Backal Hospitality Group in 2017 as Beverage Director at VERSA, prior to which, he spent 7 months in South Africa, immersing himself in the wine culture and knowledge, an influence and passion that reflected in his opening beverage program. Since then, he has since achieved the WSET Level 3 Award and continues to pursue his Diploma with WSET.
In 2018, he furthered his tableside proficiency as a Sommelier at The Mark by Jean Georges as well as joining the opening Sommelier team at Oceans on Park Ave. A true wine enthusiast, he explores the city’s wine lists in search of his next favorite glass, paired with a novel – preferably with notes of historical fiction.
Director of Events
Prior to joining Riverpark and Apella, Nina spent 7 years on the events team at Mandarin Oriental, New York, most recently as Catering Sales Manager. Nina has an undergraduate and graduate degree from Johnson & Wales University including a Bachelor of Science in Hospitality Travel/Tourism with concentrations in Sales, Meeting & Event Management and Economics,
Director of Operations
Nicole began her hospitality experience in 2013 with Morgans Hotel Group at HUDSON Hotel as a member of the Bars team, overseeing floor reservations for Hudson Bar, Library Bar, Private Park, and Sky Terrace. After two years of floor service, Nicole was promoted to an F&B Coordinator position, assisting the sales team with large event reservations, bar buyouts, and curated events. Nicole was then recruited by LTH Hospitality, overseeing “The Vine” by Laurent Tourondel until early 2020.
During the Pandemic, Nicole was recruited by Concrete Hospitality & the ‘In Good Company’ Group to oversee the F&B program of the new Courtyard by Marriott at Hudson Yards. Nicole opened the full-service restaurant, hotel bar, and catering operations, while also wearing many other hats during the height of the labor shortage.
In December 2021, Nicole joined our family at Riverpark as our Senior Operations Manager, overseeing our
Riverpark catering operation for both Riverpark and Apella by Alexandria. Nicole has been instrumental in bridging the two businesses together, forming our new catering team, and bringing her electric energy everyday.
Event Manager
Jon began his career in hospitality as the General Manager of the Standard Grill and cross utilized his love for service by transferring his experience into the event planning world: most recently as the Director of Events at The Wooly located in the historic Woolworth Building in the Financial District. Jon also posses a passion for philanthropy and is a member of the Associate Board of Directors for the Xavier Mission, a for-action non-profit serving those in need with a food pantry, clothing drive, and soup kitchen in Union Square.
Director of Service
Nadine’s love for food started at a young age while cooking with her grandmother and making meals for her family. Eventually, this hobby became a passion, and she has since dedicated her career to food and hospitality. After working in various kitchens, including Commanders Palace in New Orleans, she graduated from Johnson & Wales University with a Culinary Arts and Food Service Management degree. Since 2018, Nadine has worked in various aspects of the Hospitality industry in New York City, including Flik Hospitality a sector of Compass group, and La Pecora Bianca restaurants. After gaining a passion for wine along the way, Nadine went on to gain her Certified Specialist of Wine (CSW) with the Society of Wine Educators and continues to pursue her passion of learning (and of course tasting) new wines. Throughout her career, Nadine has focused on creating memories for others around food, wine, and excellent service.
Accounting Manager
Chris oversees the accounting functions for Little River and
Riverpark. He graduated from Auburn
University with a degree in Hotel and Restaurant Management before embarking on
a career spanning casual quick service to fine dining, and Floor Manager to Corporate
Trainer to General Manager to Purchasing Director. When the Covid-19 pandemic began, Chris
seized the opportunity to further his knowledge with a degree in accounting and
shift his focus from hospitality operations to hospitality accounting.
In his free time Chris enjoys food (both cooking and
eating), traveling, board games, cycling, hiking, and is an avid supporter of
New York City Football Club and the Auburn University Tigers.
Proud partners of Billion Oyster Project
AN OASIS IN KIPS BAY SERVING AFTER WORK vibes.
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RESERVATION
ON RESY
OPEN MONDAY – FRIDAY
LUNCH 11:30am – 3:00pm
DINNER 4:00pm – 9:00pm
OPEN MONDAY – FRIDAY
LUNCH 11:30am – 3:00pm
DINNER 4:00pm – 9:00pm