This fall, Paramour, a comfortably upscale bar and restaurant serving sophisticated, modern American cuisine will open in the iconic Wayne Hotel.
Paramour will offer four distinctive areas for guests to dine, grab a light bite or have drinks with friends: the outdoor veranda, a contemporary lobby lounge, a lively bistro bar, and a stunning main dining room with direct views of the chef’s bar and open kitchen.
The innovative menu at Paramour features unparalleled cuisine, created and executed by Executive Chef Giampa, a graduate of the New England Culinary Institute with more than 20 years of restaurant experience. Chef Giampa served as an executive chef Philadelphia, PA and Margate and Cape May, NJ before being recruited by Steve Wynn to join Mirage Resorts. Most recently, he served as director of creative development for Seattle-based Restaurants Unlimited’s 54 properties.
The stylish and elegant main dining room will feature a black granite chef’s bar showcasing the day’s raw bar and crudo offerings and will be a prized seat for up to eight guests. Dinner items will include: Crudo Sampler; Salt Cured Lancaster Beef; Pork Cheeks, a “Primal Cuts” section featuring local beef, Berkshire pork and Colorado lamb with steakhouse inspired side dishes and the “Fresh Catch” a whole-baked fish, encrusted in salt, that will be filleted tableside.
The seductive bistro bar will offer creative, handcrafted cocktails and the area’s top beverage selection with a focus on wines and craft beers from the United States. An all-day menu will be available in the bistro bar, lobby lounge and on the veranda where guests may choose from a variety of dishes, perfect for everyday dining, including shareable and small plates, entree salads, burgers and sandwiches.
“At Paramour, we’ve created an inviting, energetic restaurant that our guests will want to visit again. This will be the perfect place for a special-occasion meal, but also a fun spot for a cocktail or a glass of wine and a quick bite. Paramour is all about a great experience,” says Michael Giampa, Director of Restaurant Development for S.W. Bajus Ltd.
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