Mandy Oser, director of strategic partnerships at Le Bernardin and longtime right-hand (wo)man to Eric Ripert, branched out on her own with the opening of Ardesia, a 30 seat wine bar, at 510 W. 52nd St. Complementing the wine list are charcuterie, cheeses, and offbeat snacks like house-cured duck bánh mì and homemade pretzels. Chef Amorette Casaus worked recently at El Quinto Pino.
In other nibbly news, owner Jason Denton and partner Joe Denton (the brothers behind 'Ino and 'Inoteco) are focusing on crostini and other Italian eats at Corsino, which opened in October at 637 Hudson St. (formerly Frederick's Downtown). Steve Connaughton, who worked with the Denton brothers at Bar Milano, is chef/partner.
Last month famed pâtissier/chocolatier François Payard, whose NYC restaurant closed last July, opened François Chocolate Bar in the Mauboussin jewelry store (714 Madison Ave.).
Juliet Supper Club, a loungey restaurant with Todd English as consulting chef, opened in October at 539 W. 21st St.
It's not for calorie counters. Mark, which opened in October at 33 St. Mark's Place, offers an over-the-top assortment of fries, pies, burgers, and shakes. And beer.
Come spring, the kind folks at Hill Country, owner Marc Glosserman, operating partner John Shaw, and exec chef Elizabeth Karmel, are jumping on the fried chicken bandwagon with the unveiling of Hill Country Chicken at 1123 Broadway.
New to Brooklyn is The Vanderbilt (570 Vanderbilt Ave.), co-owned by Ben Daitz (co-owner of Num Pang Sandwich Shop) and Saul Bolton (also chef/owner at Saul Restaurant). The antiquey interior is inspired by the Gilded Age, and the menu is modern American small plates matched with classic cocktails.
Bar Celona, which opened in October at 104 S. Fourth St. (Brooklyn), serves Spanish tapas and swanky cocktails. Owner is Cynthia Diaz, a former fashion consultant, so the interior is stylishly decked out in chic black and gold. Chef is Jordy Lavanderos, former chef/owner of the now-shuttered Secretes.
Jason Neroni's replacement as exec chef at 10 Downing Food & Wine is Jonnatan Leiva, who decamps from San Francisco, where he was exec chef of the defunct Jack Falstaff.
Roger Dagorn, formerly of much-missed Chanterelle, found a new home as beverage director at Porter House New York. Dagorn replaces Brad Nugent, who moved to Boston.
Alex Ureña pulled the plug on his acclaimed Pamplona in October.
Xunta Tapas Bar, another Spanish place, bit the dust in October, with plans to reopen in Brooklyn.
Jean-Georges Vongerichten closed his 17 year old Vong in November and is actively looking to reopen in another location.
Sad good-bye: Michael Ronis, founder of the NYC-based Alicart Restaurant Group (Carmine's, Virgil's, Artie's, and Gabriela's), passed away in October.
The sluggish economy hasn't put a damper on the booming D.C. dining scene. In October Bethesda, MD-based Whisk Group (Bianca, Brasserie Fleur, and Marquette, among others) unveiled Againn, a 140 seat modern gastropub opened in Penn Quarter at 1099 New York Ave., N.W. Exec chef Wesley Morton, recently exec chef at Houston's *17, is sourcing locally and organically and takes his inspiration from the soul warming eats of the British Isles.
The Alexandria, VA-based Neighborhood Restaurant Group, which operates Buzz, EatBar, Evening Star Cafè, Planet Wine, Tallula, Rustico Restaurant & Bar, and Vermilion, all located in northern Virginia, has made its first foray into the District proper. In October it opened Birch & Barley, an 80 seat, beer-forward eatery, and upstairs ChurchKey, a beer haven pouring a mind-boggling 555 different beers! Exec chef Kyle Bailey and pastry chef Tiffany MacIsaac both decamp from NYC's Allen and Delancey. Beer director Greg Engert holds the same title at Rustico.
In October owner Stavros Aktipis and chef/partner Gregory Zapantis (the team behind Kellari Taverna and Kellari Parea in NYC) opened a Kellari Taverna offshoot at 1700 K St., N.W. (formerly Restaurant K). Anthony Acinapura, recently of Potenza, is exec chef.
Ashok Bajaj (owner of Rasika, 701, and Bombay Club, among others) tapped Nicholas Stefanelli, former chef de cuisine at Fiamma in NYC, as exec chef at Bibiana Osteria-Enoteca, which opened at 1100 New York Ave., N.W. in September
The hipster Italian hoagie makers Casey Patten and David Mazza have duplicated their Taylor Gourmet, opening Taylor Gourmet II at 485 K St., N.W.
This fall FRESHFARM Markets (a nonprofit organization operating producer-only farmers' markets in the D.C. metro area) opened their ninth market on the 800 block of Vermont Ave., N.W., aptly called FRESHFARM Market, by the White House. Closed for the winter months, it will reopen come spring.
In the further greening of our nation's capital, the U.S. General Services Administration and Todd and Ellen Gray of Equinoxspearheaded another downtown, producer-only market, the Capital Harvest on the Plaza Market (at the Ronald Reagan Building & International Trade Center). It too is closed for the winter but will open weekly come spring.
Thomas Wellings, who cooked at Maestro and later at WD-50 and Fiamma in NYC, is back in D.C. as exec pastry chef at Equinox. Wellings steps in for Melanie Parker, who's now at Founding Farmers.
At Bourbon Steak, Santanna Salas replaced Delaine Toppings as pastry chef.
The new chef de cuisine at CommonWealth gastropub is Abigail Fellows. Fellows, recently of Hank's Oyster Bar, replaces Antonio Burrell.
Fasten your seat belts! This winter Norman Van Aken returns to Coral Gables, where he made his mark in the mid-1990s as the founding father of New World cuisine at his much-missed namesake restaurant. His new place, Norman's 180, will open in February in the old Hoja Nueva space in the Westin Colonnade Hotel. Leading the kitchen as co-chefs are two Van Aken vets, Philip Bryant and Justin Van Aken. As the name indicates, Norman's 180 marks a shift for Van Aken. "Norman's 180 will be a broadly American restaurant that brings comfortable familiarity side-by-side with dishes that are hallmarks of America's ethnic diversity in a vibrant, energetic setting," explains Van Aken. "The Latin-Caribbean base I began with stretches out now to include street foods and classics from around the globe. With my son cooking with me, my gaze also moves on to new directions with more farm and sustainability goals guiding us."
Barton G. Weiss, chef/owner of Barton G. The Restaurant (South Beach), opened Prelude by Barton G. in October in the Adrienne Arsht Center for the Performing Arts (Miami).
The Forge closed for a redo and reopens this month with a reworked design, new menu, and new chef, Dewey LoSasso, who recently shuttered his restaurant North One 10 (Miami).
Surely it's a sign of the times that you can nosh on a Gordon Ramsay branded entrèe in the City of Angels for a mere 16 bucks. In October Ramsay transformed the front dining area of his Gordon Ramsay at The London West Hollywood into a relaxed everyday eatery, Boxwood Cafè by Gordon Ramsay (modeled after his Boxwood in London). Exec chef Andy Cook is in charge of both The London West Hollywood venues.
Bastide, which owner Joe Pytka shuttered in November 2008, reopened last month with Joseph Mahon as exec chef. Mahon, recently top toque at 208 Rodeo, has a pedigreed bio that includes stints working with Daniel Boulud, Andrew Carmellini, and David Myers.
Philippe Chow opened his West Coast outpost of Philippe in October at 8284 Melrose Ave. (formerly Dolce Restaurant). The legal battle between Michael Chow (of Mr Chow) and Philippe Chow (Michael Chow's former employee) continues out west. Michael Chow slapped Philippe Chow with a lawsuit in Los Angeles Superior Court, alleging that Philippe Chow deceived consumers by falsely using the Chow name.
Jason Travi parted ways with Fraîche and Riva (which was refashioned as another Fraîche in October). Rumors are that he's taking time off to visit family back East and in Japan, but will return to L.A. to open his own restaurant. Stay tuned for the deets!
Rockwell, a 6,000-square-foot indoor/outdoor lounge behind (and attached to) Vermont Restaurant (1714 N. Vermont Ave., L.A.) opened in September. Owners are Chris Diamond and Wayne Elias, proprietor of Vermont. L.A. promoter Tom Whitman is also a partner. Elias and Vermont's chef, Stephane Beaucamp, have designed a small plates menu that pairs easily with drinks.
In September Avalon Hotel Beverly Hills refashioned its dining venue, Blue on Blue, into the Italianate Oliverio. Exec chef is Milan-born Mirko Paderno, who recently cooked at Cecconi's West Hollywood.
In September at Church & State, Yassmin Sarmadi bought out partner Steven Arroyo, making her the sole owner of the French hot spot.
In September chef/owner Christian De La Vara, who had been chef de cuisine at Tra xxRestaurant in L.A., closed his five year old Bistro Pasqual (City of Industry). De La Vara is now exec chef at the newly opened Cha Cha's Tacos & Tequila (Brea).
Daniel Stern, who recently shuttered his Rae and Gayle, teamed up with restaurateur Suzette Mahoney to create Daniel Stern Restaurants. Their first joint project is MidAtlantic Restaurant & Tap Room, which opened in October at 3711 Market St. Look for a homey menu of classic Philly cookery, such as fried oysters, chicken and dumplings, and the like. On the more posh end of things, they unveil R2L this month, a lounge with a menu of elevated American food ensconced on the 37th floor of Two Liberty Place.
In October Marty Grims, the restaurateur behind Moshulu, White Dog, The Inlet, and Daddy O's, morphed Du Jour in Symphony House (an upscale condo) into Chew Man Chu, a modern noodle and dumpling house. Chef Tyson Wong Ophaso was recently corporate chef at Domaine Restaurant Group (L.A.). Meantime, Grims relocated Du Jour to Commerce Square (2001 Market St.). Next month he debuts a second White Dog Cafè in Wayne, a Philly suburb.
In October Steven Cook and chef Michael Solomonov, owners of Xochitl and Zahav, opened Percy Street Barbecue (900 South St.) with Erin O'Shea (formerly exec chef at Marigold Kitchen) as pit mistress/partner. Meanwhile, Cook sold Marigold to new chef Robert Halpern, late of Hugo's (Portland, ME).
The new pastry chef at Le Bec-Fin is Cedric Barberet, who comes by way of Mar-a-Lago (Palm Beach, FL) and M Resort, Spa & Casino in Las Vegas. He replaced Jessie Prawlucki, who is now at Fond.
Chef Hiroyuki "Zama" Tanaka opened Zama, at 128 South 19th St. on Rittenhouse Square, in November. Tanaka, who has overseen the kitchens at Asian landmarks Pod, Morimoto, and Genji, relies on a daily selection of fresh fish from around the globe.
Chef Michael Schulson returned to Philly after heading the kitchen at Buddakan in NYC and Isakaya at the Borgata in Atlantic City, to open the small plates-focused Sampan at 122 South 13th St. this month.
The Blue Horse (in Blue Bell, just outside Philly) bought the farm in October.
The Riverfront, a new high-end mixed-use development, has lined up TV A-listers to handle dining. Look for restaurants by the marquee-named chefs Masaharu Morimoto (no detailss yet on the concept) and Tyler Florence (a rotisserie). Also in the mix is San Francisco-based Lark Creek Restaurant Group, poised to launch a seafood place in the spring.
Rizzuto's Wood-Fired Kitchen & Bar, the third from owner Bill Rizzuto, opened its doors to the Saugatuck neighborhood in September, with chef Julio Cevallos in charge of the kitchen. The new restaurant seats 100 people in the main dining room, 30 in the private area, 15 at the bar, another 25 in high-top seating, and 25 on the seasonal patio. A Le Panyol wood-fired bread oven-a $30,000 investment imported from Provence-is the copper-clad centerpiece of the display kitchen. After churning out thin-crusted pizzas and roasted meats and fish for lunch and dinner, the oven holds enough residual heat in the morning to bake off the house-made Saugatuck sourdough (the mother was created here) and other favored loaves. Charcuterie, a raw bar, and house-made pastas round out the menu. A retail space accommodates guests on the go.
Chef Bill Taibe, formerly of Napa & Co. in Stamford, opened LeFarm, his own 30 seat, farm-to-table restaurant at 256 Post Road E. in October. Taibe has forged unique relationships with local growers and artisans to supply his kitchen and has also acquired 12 acres of land in northern Fairfield county ready for growth. Arik Bensimon was promoted from sous chef to execute the locally sourced wine country-inspired menu at Napa & Co..
Christopher Israel, former exec chef at 23Hoyt, who first made his name at Zefiro and Saucebox (and also enjoyed a stint as assistant art director at Vanity Fair), tries his hand at European alpine cuisine at Grüner (537 SW 12th Ave.). Partner is ChefStable, the Portland-based resto development company headed by Kurt Huffman that handpicks independent, innovative chefs and helps them finance, develop, and manage their restaurants (with the chefs as equity holders).
The legendary Genoa, which shuttered in November 2008 after 38 years of leading the dining pack in Portland, reopened last month with a new owner (Trish Eiting, a Genoa regular who wanted her fave restaurant back), new chef (David Anderson, late of Vindalho), and a little enoteca next door, Accanto. Kerry DeBuse, who started as a waiter and ascended to owner at the original Genoa, is consultant. Genoa offers a five course menu for $55, while Accanto offers affordable snacks, panini, and entrèe-ish plates.
Castagna closed briefly for a light remodel and kitchen upgrade and reopened in October with Matt Lightner replacing Elias Cairo as exec chef. Lightner, fresh off a turn at the Michelin-starred Mugaritz (San Sebastián, Spain), ditched traditional apps and entrèes for shared plates and has put a modern twist on the fresh and the local.
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