The Consulate, known on the Upper West Side as a charming French Modern American Bistro and Cocktail Bar, opened its second location in New York’s Midtown on March 21st. Founder Metodija Mihajlov and his twin brother Kiril Mihajlov, opened the original restaurant on the Upper West Side in 2019, and are now bringing the successful concept to NYC’s bustling Midtown neighborhood.

Prior to opening the first Consulate restaurant, Metodija Mihajlov managed several other New York hotspots such as Olio e Piu, Boucherie, Omakase, and more. With a global French Modern American menu created by renowned Executive Chef Alan Vargas, The Consulate takes diners on an international journey of cuisines. After a few years as a private chef, Alan decided to come back to the restaurant industry and opened a string of restaurants, The Grange, Monarch room, Vella, Mela East, Bocca, and also worked as executive chef at the prestigious Masa Japanese restaurant at the Time Warner Building.

“After four successful years on the Upper West Side, we are thrilled to announce we have opened our second location, bringing The Consulate’s diverse and global concept to Midtown. We welcome our regulars, new neighbors and friends, to experience the space, which celebrates the French-style brasserie of our sister location with a few surprises across the board, ranging from exciting additions to the food & beverage menu to a refreshed design. We look forward to Midtown discovering what The Consulate is all about,” said Restaurateurs Metodija and Kiril Mihajlov.

The Consulate captures the city’s rich diversity and vibrant mix of world influences throughout its concept, food & beverage and design. The idea of The Consulate was born from Metodija’s experience as a foreigner pursuing the American dream in New York City. Historically, a consulate is a place of trade and friendship, a refuge where foreign government officials look after and care for the people visiting from their native country. Having felt supported by the Consulate in New York, Metodija wanted to keep that spirit alive, creating a restaurant that not only would be a place of community for Macedonians, but also comfort and hospitality for all who walk in. From the stunning interior with handpicked finishes, luxury materials, walnut and oak accents, to the unmatched menu created by Chef Alan Vargas, you are bound to leave The Consulate with an unforgettable experience.

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About Chef Alan Vargas

Born in the Dominican Republic on January 5, 1974. His interest in the food world started at an early age in Santo Domingo, helping his father create meals for family and friends events and weekend dinners. At the age of 14, moved to New York City where new cultures and cuisines expanded his palate.

After school and through the years food was always an important part of his life throughout his travels to different countries, always trying new recipes and recreating them back at home.

It was not until later on in his life that he tried to give the kitchen a shot as a career, first enrolling for some classes at CIA, and later on graduating from the culinary program at Le Cordon Bleu.

While attending culinary school, worked as a cook for a hi-end catering service, (Food by Chef Lars), rapidly ascending through the ranks to Sous-chef, creating menus and themes for numerous events. At the same time while in school, worked for numerous restaurants in Miami, (Sushi Samba, Big Fish, Nobu, Bruschetta). Right after graduating from school, got hired for the opening of the new Fontainebleau Hotel in Miami Beach, in which he had the chance of working side by side with a few celebrity chefs in the various of the hotel restaurants (Scarpetta, Hakkasan, La Cote, Vida, Blade) also throughout most of the food and beverage departments in the hotel, (garde manger, banquets, pastry) expanding his knowledge in the kitchen.

On most of his days off from the hotel and his restaurant duties, Alan started to cater to some of his high end clients for events and also as a personal chef.

After the Fontainebleau, got a job offer for Laurent Touroundel’s BLT steak, working under Chef Samuel Gorestein.

After BLT, Alan decided to go on his own for a few years working as a private chef and caterer for various clients in New York, Miami and Martha’s Vineyard working for many famous celebrities and wealthy clients.

After a few years as a private chef, Alan decided to come back to the restaurant industry. Made New York his home base and opened a string of restaurants, The Grange, Monarch room, Vella, Mela East, Bocca and also worked as executive chef at the prestigious Masa Japanese restaurant at the Time Warner Building.

Currently Alan Vargas Executive chef /partner of three restaurants; The Consulate, The Consulate Midtown and Recette in Williamsburg Brooklyn from which he serves his Modern American style of food.