MIDTOWN EAST — Restaurateur and Chef Richard Sandoval already owns two restaurants within the same Midtown East high-rise on East 49th Street between Second and Third avenues. Now, he’s adding a third one to the mix.
Joining Pampano, located on the building’s second story, and Pampano Taqueria, in the basement, is Pampano Botaneria on the building’s ground floor.
“We’re about food, so it was really easy to convince Richard that we could add this third element to our restaurant,” said Victor Salazar, the manager for Sandoval’s New York City restaurants.
The ground floor space had originally been a second dining room for Pampano, which Sandoval and his business partner, opera star Placido Domingo, opened in 2003.
It was a popular option during the winter, Salazar explained, as diners embraced the cozy, closed-in quarters. But in the summer, the space was nearly empty, as customers flocked to the second floor, with its wall of windows and an adjoining terrace.
“I wanted to put some life down here and just kind of create a sub-restaurant that would appeal to a broader base,” Salazar noted.
Sandoval, who owns a string of eateries around the world, is perhaps best known for his high-end Mexican cuisine. The three Pampano restaurants approach that style of cooking from three different price points.
Pampano is the priciest of the three, with main courses that run between $25 and $32. The Taqueria on the basement level offers $3 tacos, take-out style, Salazar said.
With Pampano Botaneria, which opened last week, Salazar was aiming for a middle ground, price-wise, with a menu specializing in small plates ranging in price from $4 to about $17.
Sandoval has placed an emphasis on presentation in the menu of dishes at the new Botaneria, which has been redesigned to capture a Spanish colonial style. Chunks of filet mignon are served on sword skewers stabbed into a wooden plate. The chip accompanying an order of guacamole arrives suspended like a flag over the green dip.
Dishes are still evolving, Salazar said, and Sandoval stopped by the restaurant last week to make a few additional tweaks.
The menu also includes a list of more than 150 different tequilas and cocktails mixed with grilled pineapple and spiced ginger puree.
During happy hour, a glass of sangria goes for about $6 and comes in flavors such as mango-peach, kiwi-rose and sparkling strawberry-mint.
“I want everybody to come to our restaurants … and still not have to worry about paying your rent,” Salazar said. “It doesn’t get much better than that in Manhattan.”
