Chef Glenn Harris, a co-founder of the Smith, the popular American brasserie, is listing his Manhattan home. Aptly, it comes with a special chef’s kitchen that he designed.
The one-bedroom residence, at 7 Bond St., will ask $3 million.
“I’ve spent years living in downtown Manhattan, and I loved the energy. I’m now excited to spend some more time out east,” Harris, an avid fisherman, told Gimme Shelter.
Chef Glenn Harris. Michael Sofronski
The Smith is a popular brasserie serving up American fare in modern settings — with locations in New York, as well as in DC and Chicago. Christian Johnston
Of course, his listed residence has a custom kitchen. Evan Joseph Photography
Harris purchased the apartment for $2 million in 2020 and launched a gut renovation.
This isn’t the first time Harris has flipped real estate instead of burgers. In 2022, he sold his turn-of-the-century Brooklyn home in Williamsburg, at 326 Leonard St., for $4.79 million — after buying it for $1.87 million in 2019 and then renovating it. And in 2019, Harris also sold a historic five-bedroom Greenpoint townhouse at 126 Noble St., built in 1867, for a then-record $4.94 million.
This fourth-floor Nolita unit is 1,200 square feet. It features high ceilings and four oversized north-facing windows. The residence boasts charming, original architectural details, including exposed wooden beams, iron columns and brick walls.
A view of the open layout. Evan Joseph Photography
Light floods the space through massive exposures. Evan Joseph Photography
There’s space for a home office nook. Evan Joseph Photography
The large bedroom. Evan Joseph PhotographyIt all opens to a large living and dining space — and the Harris-designed chef’s kitchen, with induction cooking and custom cabinets. Design details throughout the residence include imported Austrian oak floors, and a smart-wired Lutron lighting system and built-in speakers.
There’s also a main bedroom suite with lots of storage and an ensuite spa-like bath.
The listing broker is Patricia Vance, of Douglas Elliman.
