Byline: Janet Ozzard

PARIS — After two decades of going out just about every night, Homero Machry is looking forward to staying in. But he’s not tossing out his Rolodex. The tall, dapper, Brazilian-born Machry, Paris’s premier party planner, finally has a hot spot to call his own.
The idea behind Homero, a charming split-level restaurant on the Avenue Friedland, is to grab a quick bite at the tapas bar, have a good, simple dinner or just kick back with a late-night cigar and a brandy in the downstairs Champagne Room.
Machry has been a regular on the nightlife circuit pretty much since arriving in Paris in the Seventies, drawing the best crowds to events at clubs and restaurants like Les Bains Douches, Queen and Ledoyen — but he was dead set against opening a dance club himself. At this point in his life, he explains, the stumble-in-at-dawn bit has lost its appeal.
“I never wanted to do a nightclub because I thought, ‘Only kids are staying out until 2 or 3 a.m.,”‘ says Machry. “I thought, a nice restaurant with a cozy atmosphere. My clients — the people I care about — they don’t go to clubs every night. Maybe just once a week.”
Machry shouldn’t have too much trouble filling the place. After all, when Calvin Klein wanted to do a dinner in style last year to celebrate his sponsorship of the Man Ray photography exhibit, he called upon Machry to produce it. And the turnout for Machry’s Bal de Jeudi soirees at Ledoyen provided a steady source of fodder for the gossip pages.
How does he do it? “He’s just really, really nice,” says Florence Grinda, a fixture of Paris society.
“He’s got that Brazilian warmth. He likes to introduce one group to the other; he loves to do little favors.”
Since it opened this summer, Homero, which is near the Arc de Triomphe, has hosted a couture-week birthday party for pop singer Faudad and has become something of a hangout for other young musicians.
The decor is a dash Moroccan and a bit Brazilian, and the menu is nothing fancy, Machry assures, just simple brasserie food with a touch of his homeland — salads, meats grilled “a la plancha,” lightly cooked vegetables and tapas. The chef, Gilles Bosio, spent years in the kitchens of Ledoyen and L’Arc.
But in the end, his friends say they’ll come to Homero as much for the mood as for the food.
“He creates a great atmosphere,” says Diane Von Furstenberg. “It’s that simple.”