Part of the E&E Hospitality Group, Hill and Bay is a neighborhood place where friends, family and colleagues gather to eat, drink and socialize. Nestled between Murray Hill and Kips Bay, the menu features a variety of tastes and flavors that truly appeal to the diverse neighborhood. Guests come for a hot cup of coffee or an icy martini; a quick bite or a full-fledged feast. Lunch, brunch and dinner menus have many options for vegetarians, fish lovers and meat eaters. Fair prices, sharable plates and a friendly bar scene make Hill and Bay a popular neighborly dining destination.
Meet The Team
At an early age, Eric Perlmutter (co-owner) enjoyed experimenting in his family kitchen surprising even himself with his culinary creations. He even baked delicious brownies and other chocolate delights and sold them to his high school classmates. Eric grew up in New York City and loves his dynamic hometown. He loves the architecture, tall buildings, strolling through Central Park and his favorite activity, eating! Memories of dining at neighborhood restaurants with his family still make him smile. Although many of those haunts are now gone, they inspired Eric to pursue his life-long dream of becoming a restaurateur. That dream became a reality when he and co-founder Eddie Bergman opened E&E Grill House in the summer of 2011 in the heart of Times Square and New York’s bustling Theatre District. E&E Grill House is one of just a few restaurants in the area that is locally owned and operated. When the right opportunity for a second restaurant presented itself, Eric and Eddie opened Hill and Bay on 32nd and 2nd Avenue, at the intersection of Murray Hill and Kips Bay. Eric is a graduate of the Institute of Culinary Education in NYC and Lehigh University. He has worked as Marketing Manager for Chipotle Mexican Grill and was part of the team that launched AQ Kafe, the cafe concept of the Aquavit Restaurant Group. Eric also guided the expansion of Nanoosh Mediterranean Hummus Bar. Right out of college, Eric worked as an actor and filmmaker which was great preparation for his dream role as restaurateur and entertaining host.
Eddie Bergman (co-owner) is a vegetarian. As a restaurateur, he encourages the chefs to design menus that include fresh vegetables and seasonal ingredients. His food favorites are flavorful dishes like smoked baby beets, kale salad, and smoked tofu. Eddie brings a business acumen and diverse portfolio to the ownership team of the E&E Hospitality Group (E&E Grill House and Hill and Bay). He is an entrepreneur with a commitment to social justice. In addition to owning and operating restaurants, Bergman works to promote responsible entrepreneurism and travel through his involvement in a variety of organizations and businesses. He is the President of Innovative Development Services, a full-service consulting company serving international clients working to effect social change. Since 2006, he has served as the Executive Director of the Africa Travel Association (ATA), promoting Africa tourism. In 1999, he co-founded and currently serves as the President of the Board of MCW, a non-profit devoted to empowering youth through leadership training and community center development. With both a Bachelor’s and Master’s degree from NYU, Eddie makes time to teach as an Adjunct Professor of Travel and Tourism at his alma mater.
Chef Oscar Antunez (Executive Chef) grew up on his family-owned farm in Honduras. As a child, he spent his days working the farm, tending crops, raising chickens and milking their cows. Oscar’s mom was his first teacher. He watched her turn their farm fresh eggs and the milk from their cows into daily breakfast for the family. His family farming experience gave him the tastes and textures of corn and beans, which still inspire him today as he incorporates these flavors into menu items at E&E Grill House. Oscar says, “The land gave us everything. Working hard was the key.” These formative years gave Oscar his passion for food, an appreciation for the family farm and a belief in sourcing fresh and healthy produce. Oscar made a life-changing decision to leave Honduras for NYC after laboring for 3 ½ years melding steel in construction. In just two years, Oscar worked his way up from dishwasher to line cook in his first professional kitchen, the Park Avenue Café. And before becoming Chef at E&E Grill house, he had worked with many of New York’s top chefs. About being a chef, Oscar says, “I love cooking, it’s no effort for me… I know I make people happy when I cook, and I love seeing customers smile.” This is what inspires and motivates him every day.
Angelic Puglisi (Director of Administration, Purchasing, and Human Resources) grew up in New York City and spent summer days picking wild berries and baking pies with her Aunt in Upstate New York where she developed her passion for the culinary arts and baking. Since completing her studies at the French Culinary Institute six years ago, she has been immersed in the restaurant industry. From server to bartender to host to pastry chef…she has honed her craft. Before joining the team at Hill and Bay, Angelic was General Manager of an iconic Greenwich Village restaurant and pastry chef for Westville.