"Approach love and cooking with reckless abandon…" Dalai Lama
At Nectar, our love for cooking is deeply embedded in that belief.
Nectar, a sensuous, sumptuous, savory experience, features the Asian-inspired-French-infused signature cuisine of star chef Patrick Feury.
Nectars eclectically creative menu offers the perfect amalgamation of classic French cooking with the freshest, finest, seasonal and sustainable ingredients. From wild Alaskan salmon to Arctic Char to grass-fed beef to free range poultry to locally grown, hand picked organic produce; Nectar is committed to selecting what is best for our patrons as well as our planet. Our dedication to quality is captured in our extensive collection of wines, craft beer and fresh nectar cocktails. We assiduously pair the varietal notes in our wines to consummately complement our aromatic dishes.
Such attention to detail is also illustrated in Nectar's architectural combination of artistry and urban beauty. Designed by the New York-based David Rockwell Group, Nectar showcases a bi-level, stone structure with vaulted ceilings that give room to a towering 18-foot silk-screen Buddha. Resplendent in His robed repose, the Buddha's radiance is reflected in Nectar's impressive interior. The dining room's inviting ambience of fiery orange glows and warm, lemon yellow and chocolate brown banquettes delivers a kindred spirit to Nectar's distinctive menu.
Let Nectar's uncompromising taste for food and wine be an engaging part of your dining experience.
Chef Patrick Feury - Executive Chef/Partner
Growing up, Patrick was exposed to aqua farming through the 4-H club and also helped raise sheep with his parents at the young age of five. His exposure to pastoral farming and aquaculture is still an important part of his philosophy in the kitchen at Nectar. At fourteen, he started working at the butcher shop, Valencia Pork Store. As his taste for cooking evolved, Patrick enrolled in the Academy of Culinary Arts in Mays Landing, New Jersey. He then started in the kitchen of the Waldorf Astoria, New York City. After working through the kitchen and taking lead he trained in the ice sculpting program in New York City’s Peacock Alley Restaurant.
Patrick then moved on to work with well known Scandinavian chef, Christer Larson, New York City. Former Peacock Alley chef Laurent Manrique then recruited Feury to serve as sous-chef at Gertrude’s, New York City.
Feury left New York for Les Olivades in Paris, France where he served under Chef Flora Mikula, who taught him how to source the freshest ingredients by shopping the market at Rungis.
He then returned to New York to work for Sirio Maccioni’s four star Le Cirque 2000 as sous-chef under Cambodian-born chef Sottha Khunn. “Along with the greatest food experience from a kind and brilliant chef, it was my first experience of Asian ingredients with French technique” Feury explains.
Feury moved to serve with the opening team as Executive Chef at Suilan restaurant at the Borgata Hotel casino & spa in Atlantic City, New Jersey. Under Feury’s watch, it garnered praise as Esquire Magazine’s Top 20 New Restaurants in the country.
At Nectar Feury daily resources fresh local natural and organic ingredients and applies them to simple French and Asian techniques
Kenny Huang - Chef de Partie/Partner
From a young age, Kenny has appreciated fresh farm ingredients. Kenny was born and raised in Heshan, Canton, China, on his family farm where they grew a variety of vegetables to match the seasons. He always admired his mothers cooking creations and upon arriving in the United States he found a personal love for the art of cooking. Under Michael Wei, he improved his skills and later joined the Nectar team. Kenny works to maintain the consistency of Nectar's kitchen.
Julie Waters - Pastry Chef
Julie’s love for baking stemmed from childhood as she watched and took part in her grandmothers baking. Julie attended Johnson & Wales University finishing with honors. She then moved to Europe to study food and wine in Koblenz, Germany and Burgundy, France. Returning to the United States, Julie began her pastry career. Julie has been a creative corner stone of Nectar pastry, baking and leadership.
- Free valet parking
- Take-out menu
- Cocktail lounge
- Award winning wine list
- Banquets and parties for up to 180
- Gift certificates available
- Wheelchair accessible
- Reservations recommended