New Chef at the Regent Hotel


By Francis R. Angelino

The restaurant, “55 Wall,” at the Regent Hotel has a new executive chef, Austrian-born Franz Klampfer. An experienced, international chef, Klampfer, describes his cuisine as “New American with a global outlook.”

Klampfer’s presents his fresh food with enhancing accents.  An example is a yellow tomato gazpacho.  The soup is poured on top of a mound of fresh tequila crabmeat.  The result is a wonderful taste of the creamy sweetness of the tomatoes, contrasted by diced cucumbers and the smooth taste of the crabmeat, enlivened with cilantro.  Its bright yellow colors radiate with summer’s intensity.  The gazpacho is an excellent light approach to summer dining.

Klampfer also prepares the food for the adjacent terrace dining area that overlooks Wall Street and the grand ballroom. On Tuesday, Wednesday and Thursday evenings from 5 until 8PM, the terrace is enhanced with the warm rhythms of Cuban music led by Jose Conde.

Designed two centuries ago by New York’s renowned classical architects, McKim Mead and White, 55 Wall is one of New York’s most opulent historic landmark buildings.  Klampfer’s is on his way to making it an equally impressive dining venue.

Klampfer is teamed with executive sous-chef Jason Avery, a veteran chef since the restaurant’s opening. Avery said they are working with a network of local farmers and food producers and the fish comes from Maine.

On its own, Klampfer’s grilled calamari with onion and horseradish would be fine.  But he stuffs it with braised short ribs which give it a delicious richness that plays well against the texture of the calamari.

Chanterelle risotto is studded with the tasty mushrooms and made further interesting with wild asparagus and a chanterelle mushroom tea.    

Seared hamachi shows off the chef’s skills, a fresh fish classically accented with morels, ramps and galangal butter.

On the brunch menu is an eye-catching dish, “Mother Avery’s famous southern fried chicken salad’” with honey mustard dressing.

Desserts are superior featuring such goodies as a chocolate nirvana with pistachio ice cream; Meyer Lemon meringue pie and strawberry shortcake with whipped mascarpone and 25-year-old balsamic vinegar.

Klampfer is now playing with ideas for the fall menu. 

“I want to include roasted Guinea hen, pheasant and venison.  I’m also thinking of ricotta gnocchi and gravlax with dill.”

Executive Chef, Franz Klampfer, brings a “New American cuisine with a global outlook” to 55 Wall