Hundredfold
Brasserie · Elmont ·
American brasserie with a playful twist, delicious food & cocktails
American brasserie with a playful twist, delicious food & cocktails
"A French-American brasserie by Los Angeles chef Timothy Hollingsworth, who is also behind Chain." - Melissa McCart
"Los Angeles chef Timothy Hollingsworth is opening his first New York restaurant out near the Belmont racetrack in Queens; it opens in the Belmont Park Village at 2501 Hempstead Turnpike in Elmont on Wednesday, July 2. Described as a luxe-ish French brasserie offering wide-spanning American dishes in a large, 200-seat space, expect items such as fancy French bread pizza, crispy beef tacos, roasted chicken, and mini-martini flights. Hollingsworth had been the co-owner of Los Angeles restaurant Otium, which shuttered in controversy in 2024, and is the co-founder of national restaurant chain festivalChainFest; he partnered with national hospitality company Patina Restaurant Group for the project." - Nadia Chaudhury
"On track to open this summer near the Belmont racetracks and the Islanders sports arena on Long Island as part of the newly built Belmont Park Village, the project is a partnership with the New York–based Patina Group (the company behind Lincoln Ristorante and Grand Tier). It’s described as an aspirational name that points to “the joy of sharing great food,” and offering “more than what’s expected.” Hollingsworth — who trained at The French Laundry, helped open Per Se in 2004, co-founded the Chain pop-up with B.J. Novak, ran Otium and a barbecue spot inspired by his mother’s cooking, and won the James Beard Rising Chef award in 2010 after competing in the Bocuse d’Or — said, “I’ve always wanted to open a restaurant in New York.” The large French-brasserie–style space seats over 200 and features a wraparound bar, an outdoor patio, a coffee-and-wine grab-and-go counter, a fireplace and bookshelves, gallery walls and fishbowl views, and more intimate nooks; Hollingsworth says, “We want it to feel like you’re eating in someone’s home.” The menu is pitched as French technique with classic American touches and “an occasional cheese pull,” with items such as a Stouffer’s-inspired French bread–style pizza (a riff that reminded Hollingsworth of late-night meals with Corey Lee: “He’s an amazing chef; I really look up to him.”), French onion dip with homemade chips, beef tartare with whipped béarnaise, croque monsieur/madame layered with Comté, ham, and black truffle, lobster roll, steak frites with thick-cut fries, and a roasted chicken dressed in a white-wine garlic jus served with artichokes, carrots, and mushrooms. Desserts include a vanilla soft serve on a Nutella base topped with banana cream and peanuts for a compact banana split. Hollingsworth adds, “We get to use products I’m excited about.” The drink program comes from Patina Group VP Olivier Rassinoux and will include offerings like a mini martini flight and cocktails such as the Hip Flask (rye, cognac, and Pedro Ximenez)." - Melissa McCart
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