Alan Philips' CO-OP represents his first foray into dining, though he brings with it that scene that he's perfected at all his nightspots and therein will lie the success of this re-do of the lobby at the Hotel on Rivington. With exec chef John Keller, sushi chef Stephen 'Neo' Wong, and drinks master Julio Torres, the spot serves up crowd favourites such as chicken lollipops in sriracha, whitefish tempura in ponzu and jalapeno, and fried oysters in a yuzu marmalade. Traditional dishes are reinvented; a Caesar is done with kale, a risotto mixed with uni and foie gras, a salmon sushi done with roasted tomatoes and shallots. We liked best the simpler things; a paper cut salad of hearts of palm, thinly slice asparagus and cilantro, and a very fresh berry compote. But focus on food aside, the enclosed greenhouse back room, with its banquettes geared to group dining, is already becoming the hot spot, with celebs and journalists alike flocking to mutually admire each other. Two rooms of beautiful people and beautiful food; the hotel will have Philips to thank for making them a destination once more.

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