Cleary Gottlieb: Making Their Case

Jan 1, 2009 12:00 PM, By Mike Buzalka

At Manhattan law firm Cleary Gottlieb, Flik’s dining operation blends seamlessly into the client culture.

Cleary by Night

Unlike most B&Is, the Flik operation at Cleary Gottlieb serves regular dinner four nights a week, with an average participation of 150 to 225 guests..

“The experience for the guest is dramatically different at dinner from what it is at lunch,” says Cafe Manager Juan Carlos Melgarejo. “While at lunch we have ordinary tables and chairs across the dining room, in the evening we section off an area closest to the wide view windows with beautiful Chinese dividers and change the seating experience. We set up four to six tables with white tablecloths and add candlelight and flowers for more of an upscale restaurantish experience. We also have jazz or light instrumental mood music and our associates change into black chef jackets, neckties and neckerchiefs.”

The menu of course also undergoes a revision, with more upscale selections.

“We generally offer two restaurant style entree choices along with a cook-to-order action station,” says Regional Executive Chef Mark Paolini. That action station is generally manned by a dining associate who works with Paolini to develop a specific menu focus. A recent one featured empanadas, for example.

There are also more high end items on the dinner menu, such as dry-aged ribeye, which of course demand a higher price. The menus are generally set a week in advance and communicated with signage during the day.

Dinner is served from 6 to 8:30 in the evening Monday through Thursday to accommodate associates and staff working late.