By: Jahleah Santiago
Renwick Hospitality Group, co-founded by Gary Wallach and Carsten Johannsen, exemplifies the fusion of creativity, tradition, and innovation in the competitive world of hospitality. With diverse professional backgrounds, the two founders have utilized their complementary skillsets to open a series of hit restaurants in New York City, dishing out one-of-a-kind menus and concepts that keep diners hooked. Their work ethics and insight into the field of hospitality, from front to back of the house, have established their ventures as notable names in the dynamic dining scene of the Big Apple.
Renwick Hospitality’s restaurants and bars reflect Wallach and Johannsen’s thoughtful approach to creating spaces that connect with local communities. “New York City is the main driving force behind how we conceptualize our restaurants,” Wallach explained. “We look at Manhattan as multiple cities. Every area draws in a different crowd and different interests. Our concepts answer questions like: Who are we serving, how are we serving them, and why?” Since their debut in 2021, Renwick Hospitality has launched several notable establishments, including Lindens, Foxtail, and Art SoHo at Arlo SoHo as well as Altair and Art Midtown at Arlo Midtown, Lulla at Motto by Hilton New York City Chelsea, and most recently The Alderman at Motto by Hilton New York City Times Square.
Dinner at Lulla
Lindens, known for celebrating nature in a city setting, exemplifies Renwick Hospitality Group’s neighborhood-first ethos. “We pride ourselves on activations like Oyster Nights, Wine Wednesday, alongside seasonal menu updates,” Wallach said. Lulla, their Modern Italian concept, has captivated diners with its Aperitivo Box—a shareable tray of bite-sized appetizers that quickly became a viral sensation on social media amongst lifestyle creators. “We wanted Lulla to showcase an Italian lifestyle within a New York City setting,” Wallach said. For Johannsen, balancing tradition with innovation is at the core of his approach. “All of our menus are rooted in culinary tradition, and we carry it out with individual chefs who put their stamp on the menu at each property,” he explained, “They help keep it all running, and I could not do any of this without having their hard work and dedication.” One creation that Johannsen uses to epitomize their high standard for their ingenuity? It’s bread. “We serve freshly baked bread at all of our restaurants, including seasonal variations of our Parker House Rolls and other different types like focaccia. People love it, and I love baking.”
The duo’s partnership thrives on their distinct yet harmonious skill sets. Wallach brings years of expertise in bartending and management to his role overseeing front-of-house and bar operations, while Johannsen, with over a decade of experience working as a line cook to sous chef, takes charge of the kitchen. This synergy, they say, is the secret to their success. “I’ve worked with some great managers, but none clicked the way Gary and I did,” Johannsen said. “He’s as passionate about the front of the house as I am about the back.” Wallach agrees. “We hold our standards high and believe in staying involved in the day-to-day to ensure every detail aligns with our vision.” This ambition to deliver an optimal experience to guests is what makes their partnership with Motto by Hilton and Arlo Hotels so fruitful. According to Johannsen, “We want to be approachable while offering fine dining level service. That’s what these hotels are offering their guests and what we are trying to achieve with our food and beverage spaces together.”
The Alderman
As Renwick Hospitality continues its upward trajectory, Wallach and Johannsen remain committed to expanding their reach while staying true to their core values. “Our goal is to expand within New York City and beyond,” Wallach said. Their ventures showcase a thoughtful blend of innovation and tradition. At The Alderman, they have revitalized Times Square dining with their 4-course pre-theater menu and in dishes steeped in golden-age charm like Oysters Rockefeller and revitalized classics like a PB&J Royale. At Lulla, they celebrate Italian culture with a modern twist, and at Foxtail, their speakeasy cocktail experience radiates mid-century luxury.
Meanwhile, Altair captivates diners with a menu inspired by the elements—earth, air, fire, and water. For Wallach and Johannsen, this is just the beginning. “Hospitality is about creating moments,” Johannsen said. “And we’re just getting started.”
Published by Charlie N.
