Lido is perfectly positioned on a busy corner on Harlem’s Restaurant Row. Inside there is seating for up to 70, with green leather banquettes, and a large sociable bar.There are daily specials, so customers who come three times a week – and many do – always have something new to discover.
Our ingredients are almost all locally sourced and organic, and the poultry and meats are from farms that treat animals humanely.
James Beard award-winning Author and Chef Serena Bass, creates delicious menus, which change with the seasons and everything, including desserts, is made in-house by Chef Bass and her team.
2168 Frederick Douglass Blvd, New York, NY 10026 (Get Directions)
We are located in the heart of the Harlem Renaissance at 2168 Frederick Douglass Blvd @ 117th Street. Take subways B, C, 2, or 3 to 116th Street or the A or D Express to 125th and Manhattan Avenue. Parking can be found on the street and at several parking garages located on the map here or on Google Maps here.
Executive Chef Serena Bass
Serena Bass moved to America in 1977 and started her catering company in 1982. A friend asked her to cater a last minute dinner for Andy Warhol and 60 guests. The next day two people from the dinner called for other parties and a new career was born. The business grew exponentially with every event and dinner party producing more clients who loved her exquisitely cooked meals. Bass eventually moved to the meatpacking district and converted a meat locker to a much photographed home, office and catering kitchen.Bass started a search for a retail outlet for her food and her son Sam Shaffer started to look for a place to have a bar. Nowhere seemed just right for either of them and then in 1998, Stanley Bard the owner of the Chelsea Hotel approached Bass to see what she could make of two rooms in the basement of the hotel. She joined forces with her son; two rooms became three and in September of ’99 the bar, lounge “Serena” opened to huge fanfare and a 8 page feature in the New York Sunday Times Magazine Section, entitled Serena on Tap. The next three years were hectically busy with events in the catering company and high profile parties at the bar almost every night.
In 2002, Gotham magazine asked her to write for them and for 7 months the column “Serena Says” appeared in the magazine. It was variously: a witty treatise on life in the meatpacking district as it started to develop; a sleepless night; food aversions, and anything that would make a good story.
An editor at Stewart, Tabori & Chang asked her to write an entertaining book. Bass took two years – on the weekends – writing a book with stories, recipes, and entertaining tips and lore for every meal through the day.
“Serena: Food & Stories,” her James Beard Award-winning cookbook, is available as an ebook!
Bass’ book, Serena, Food & Stories, was published in September of ’04 and has been received with great acclaim. Publisher’s weekly gave it a starred review and called it the equal of M.F.K. Fisher, at her best. Other rave reviews and recommendations have been printed in People Magazine, Time Magazine, Vanity Fair, and The Los Angeles Times, among many others. Serena, Food & Stories won the 2005 James Beard award for best entertaining book of the year.Serena Bass also received an award from Modern Bride Magazine as one of their 25 trendsetters of 2005. She continued catering high profile events like the wedding of Sarah Jessica Parker, and many others in partnership with the late Robert Isabell.
Serena wrote for Epicurious for several months in 2010 and had a regular column in the Real Eats section of Nomad Live plus contributed essays to Gourmet Magazine on line. Bass used to be a regular guest on Martha Stewart Sirius radio, talking about food trends, recipes, and entertaining while also answering caller’s questions. She has also appeared on the Cooking Channel and has given talks and TV demonstrations about feeding celebrities and how to cook some of their favorite foods.
Serena currently consults on weddings, charitable events, and new restaurant openings where she develops menus, trains staff, and oversees the quality of all components, both food and style related. Her most recent venture is at Lido Harlem where she is taking the popular neighborhood restaurant to a new level.