What vintage would pair best with a one-bedroom apartment in Greenwich Village? Red, white? Perhaps a Ravenswood zinfandel? Well, considering interior designer Victoria Hagan’s pale palette throughout the Devonshire House, white may be a safer recommendation.
But since when does super-chef Charlie Palmer play it safe?
The chef, restaurateur, vintner and entrepreneur has always been progressive in his business endeavors, since his landmark Aureole tickled tongues in the late ’80s with its acclaimed Progressive American cuisine, which serves regional ingredients in unexpected combinations with a soupçon of classical French technique.
Mr. Palmer splits his time between New York City and Sonoma County, Calif., where his Dry Creek restaurant and pinot noir-producing vineyard thrive. The chef’s affinity for wine country makes sense considering he has confessed that growing up in his family’s vegetable garden both inspired his appetite for local ingredients and enforced a preference for “farm over factory food,” his Web site says.
According to city records, Mr. Palmer and wife Lisa recently purchased an apartment at the luxuriously renovated Devonshire House on East 10th Street for $1,564,143.75. The couple have four sons, leading one to assume the petite apartment (893 square feet) with only a sliver of a kitchen and one bathroom does not aspire to be the primary residence of all six Palmers but rather a pied-à-terre for Mr. Palmer, whose Madison Avenue office is quite a commute from Sonoma. Currently away on vacation, Mr. Palmer was unable to comment for the article, with his publicist adding that the über-chef “tries to keep his personal life private.”
The Devonshire House apartment is only a speck in the ever-growing Palmer empire that includes 13 high-end restaurants across the country, four cookbooks, and a growing number of boutique hotels and Next Vintage wine shops.
None of the apartment’s listing agents—Stribling‘s Kristina Wallison, Robert McCain and Jennifer Callahan—returned requests for comment. The elegant Emery Roth-designed building was recently converted into luxury condominiums, and all units except the $12.5 million penthouse are spoken for.
Many of the units were scooped up soon after going on the market, though Mr. Palmer let the market marinate several months before committing to the building, which offers chef-friendly amenities such as refrigerated storage for grocery deliveries as well as a traditional English courtyard garden and landscaped rooftop terrace-not his family’s vegetable garden, but closer than a blacktop.