Maximal Concepts plans to open the fourth worldwide location in the long-shuttered Restaurant Charlie space from the late Charlie Trotter, a 7,000-square-foot space that included private dining on an upper level overlooking the kitchen. Paperwork filed in May includes an estimated construction budget of $7.7 million to makeover the restaurant.
The Cantonese fine dining and dim sum restaurant has some breathtaking decor planned for the space. Interior designer Joyce Wang plans to create the look and feel of the 11,715-square-foot restaurant that will include five private dining rooms and room for 242 diners. The look features a base palette of New York industrial paired with classic Chinese elements and Las Vegas pizzazz. Neon signs can give diners the feel of a Chinese street market or the Las Vegas Strip. One table is made from a vintage roulette wheel, while a chandelier comes with a feather boa.
Group executive chef Man-Sing Lee, who came from the two Michelin-starred Man Wah at the Mandarin Oriental in Hong Kong, brings Vegas-based head chef Alan Ji of Wing Lei at Wynn Las Vegas fame on board to execute the Cantonese, Sichuan, and Beijing dishes. Among the most famous items on the menu, an applewood roasted Peking duck, barbecue pluma Iberico pork glazed with yellow mountain honey, Iberico pork with soft quail egg and black truffle siu mai, and crispy triple-cooked wagyu beef short ribs.
Mott 32 pegs winter for its opening, when it will open for dinner seven days a week.
Mott 32 gets its name from New York’s first Chinese convenience store that opened in 1891 at 32 Mott St.