Friday, September 04, 2009, 12:30 PM
Food and Drink
By Kirsten Palladino

Trois closes for good, seriously this time

In June, I reported that Bob Amick was closing Trois, sort of. The idea was to keep the cool bar at Trois, which served old-fashioned cocktails, bites from the modern French restaurant and featured jazz quartets, open for evening business, while reconceptualizing the three-tiered Midtown space for a new restaurant concept this fall.

But the news has come in today that Concentrics, the creative management umbrella of hip restaurant concepts like One Midtown Kitchen, Two Urban Licks, Max's Coal Oven Pizzeria, Tap, Lobby at Twelve and Room at Twelve, has simply fallen out of love with the space and wants to move on to bigger and better things. One such hot-ticket item is Pastry Chef Jonathan St. Hilaire's Bakeshop, which I wrote about in our Aug. 30 issue.

Bakeshop will open in Midtown at 903 Peachtree Street in October. St. Hilaire was classically trained at the French Culinary Institute, and perfected his pastry technique through various stints at some of New York City’s finest restaurants, including Terrance Brennan’s Picholine, Payard’s Patisserie and Bistro, Bouley Bakery and Danny Meyer’s Eleven Madison Park. At Bakeshop, which will operate under the Concentrics banner, he plans to offer an array of pastries, sandwiches, soups and salads made with organic and locally sourced ingredients.