Dry aged squab at Saul in Brooklyn.
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Deep Dish: December 2013

Valerie Gladstone - December 2013

The newly renovated Tavern on the Green (W. 67th St. and Central Park West) hopes to ring in the New Year with chef Katy Sparks cooking for the three dining rooms. It’s coming back to life, thanks to Jim Caiola and David Salama of Philadelphia’s Emerald Green Group. Sparks, who made her mark at Quilty’s, has been consulting for the past several years. All eyes will be on this high volume, high profile landmark in Central Park. • In October, restaurateur Sean MacPherson established Cafe Marlton (5 W. 8th St.) in his new boutique hotel, The Marlton Hotel. No chef has been announced yet. • Bill Telepan plans to open Telepan Local (329 Greenwich St.) this month, where he will serve American-style tapas. • In collaboration with Restaurant Associates, Saul Bolton moved his eponymous Michelin-starred restaurant from its Boerum Hill neighborhood of 14 years to more spacious and glamorous digs in the Brooklyn Museum in October. The 87 seat restaurant, by Brooklyn-based Uhuru Design, features floor-to-ceiling glass windows looking into the museum’s Great Hall, hand-blown glass light fixtures, a vaulted ribbed ceiling, and an elm communal table. • Chef/owner Ron Silver is opening Bubby’s High Line (73 Gansevoort St.), with a restaurant, a retail store, an old-fashioned soda fountain, and a take-out window to sell sweets and sandwiches. • Russian, Georgian, and Central Asian cuisine, as well as nightly music, are offered at Moscow 57 (168 1/2 Delancey St.), owned by Ellen Kaye and partners, chef Seth Goldman and music producer Ethan Fein. Kaye was with the Smith & Wollensky restaurant group for several years. • Tocqueville and 15 East husband and wife business partners, chef Marco Moreira and Jo-Ann Makovitzky, feature Brazilian food from Moreira’s native country at Botequim inside the new Hyatt Union Square. • Restaurateur Ed Schoenfeld and chef Joe Ng launched their second Red Farm (2170 Broadway) in October. • In November, co-chef/owner of Balaboosta and Taïn and cookbook author Einat Admony opened Bar Bolonat (611 Hudson St.). • China Blue (451 Washington St.), specializing in Shanghai and Huaiyang cuisines, became the latest offering from Yiming Wang and Xian Zhang, who also own Cafe China. • Chef Jonathan Wu and Wilson Tang launched Fung Tu (22 Orchard St.). Wu previously worked at Per Se and Tang at Nom Wah Tea Parlor. • The elegant Parisian patisserie Ladurée opened Ladurée SoHo (398 W. Broadway), a large restaurant with three dining areas and a retail store selling cakes, pastries, chocolates, and, of course, macarons. The chef, Jimmy Leclerc, has been with Ladurée since 2007. Another new shop in Miami (1108 Lincoln Rd., Miami Beach), makes sure Miamians can have special holiday treats. • Partners, chef Maurizio Marfoglia and Gabby Karan de Felice, daughter of Donna Karan, launched their third restaurant, Tutto il Giorno Tribeca (114 Franklin St.), following the success of their originals in Sag Harbor and Southampton. • Exec chef Michael White and the Altamarea Group established Ristorante Morini (1167 Madison Ave.). • John Fraser, chef/owner of Dovetail, now runs the restaurant and cafe in The Standard, East Village (25 Cooper Square). • 100 Montaditos has opened in Greenwich Village, offering 100 varieties of the Spanish sandwich baked to order. “Original” options include chorizo and olive oil, and tuna salad, while “Gourmet” options include chistorra, bacon, and brava sauce, and fried calamari and mayo. • Albert Allaham (owner of The Prime Cut kosher butcher's shop in Brooklyn) has opened Reserve Cut at The Setai Wall Street in lower Manhattan. The contemporary kosher restaurant, located inside the former SHO Shaun Hergatt space, boasts a 200 seat main dining room, sushi bar, and wine room. Executive chef Hok Chin serves French/Asian–inspired fare, such as glazed veal sweetbreads with fava beans, chestnuts, and turnips, and free-range French hen with shiitake mushrooms and natural jus. • Danny Meyer’s Union Square Hospitality Group has partnered with King & Grove Hotels to operate the f&b program at the King & Grove New York Hotel. Chef/partner Nick Anderer of Meyer’s Maialino will open a new Italian restaurant in the space, and will be joined by partner and colleague Terry Coughlin, who will take charge of the front of the house. • All’onda is opening in Manhattan’s Greenwich Village, with Chris Jaeckle and Chris Cannon serving Italian-inspired dishes from the Veneto region, including tortellini en brodo with Parmesan dashi and ricotta dumplings, and a crispy suckling pig (maialino) with rosemary and fennel. • Michael Wurster has been appointed chef de cuisine at Gordon Ramsay at The London in New York City. • Two new chefs have been welcomed into New York City’s A Voce restaurants—Filipo Gozzoli will reign the pass at the Columbus Circle location, while Ben Lee takes over A Voce Madison.

Chef Jason Santos, owner of Blue Inc. and Abby Lane, and former Boston Redevelopment Authority exec Harry Collings launched Back Bay Harry’s (142 Berkeley St., Boston), in October. • Chefs Ana Sortun and Cassie Piuma established Sarma (249 Pearl St., Somerville) in October, with a menu featuring Middle Eastern and Mediterranean small plates. Sortun also owns Oleana and Sofra Bakery and Cafe (both in Cambridge) and Piuma was chef de cuisine at Oleana. Cocktails are designed by Vikram Hegde, who was head bartender at Island Creek Oyster Bar (Boston). • Wyatt Maguire, formerly at Menton, who only started working as chef de cuisine at Posto (187 Elm St., Somerville) in June, has departed. Owner Joseph Cassinelli replaced him with sous chef Vanessa Leesam. No word on Maguire’s next position. • Chef/owner Jason Bond launched the second outpost of his Bondir Cambridge spot, naming it Bondir Concord (24 Walden St., Concord), in November. Chef de cuisine Rachel Miller came from his Cambridge restaurant, where she had the same title. Bond also appointed Marc Sheehan chef de cuisine at Bondir Cambridge. Sheehan has worked at Menton and Blue Hill at Stone Barns in New York. • Former Fenway Park exec chef Steve “Nookie” Postal opened the spacious Commonwealth (11 Broad Canal Way, Cambridge) with a market and restaurant that features a raw bar, in November. • Chef Michael Scelfo is opening Alden & Harlow (40 Brattle St., Cambridge) this month inside Harvard Square’s historic Brattle Theatre, naming it for the original architects. He was the opening chef at Russell House Tavern. Jen Fields, who was at Toro, is gm. • Sad good-bye: After 31 years of hosting Hasty Pudding dinner parties in the heart of Harvard Square, co-owners Mary-Catherine Deibel and Deborah Hughes will close the doors to UpStairs on the Square for good with their upcoming New Year’s Eve party.

Chef Richard Sandoval appointed Jose Luis Flores the new corporate pastry chef of Richard Sandoval Restaurants in October, giving him responsibility for the dessert menus at all of Sandoval’s Washington restaurants. Before he joined the restaurant group, he worked for Emilio and Gloria Estefan under the restaurant group cb5. Together they opened Bongos Cuban Café at the Seminole Hard Rock Hotel & Casino in Hollywood, Florida.

Frank Scibelli and Dennis Thompson have opened another installment of their Bad Daddy’s Burger Bar in Winston-Salem, North Carolina. Their fifth venture in the state, Bad Daddy’s offers signature burgers, such as the Sam I Am with American cheese, an over-easy fried egg, rosemary ham, and pesto; and the Bad Ass Burger, featuring two ground beef/bacon patties, lettuce, tomato, buttermilk–fried bacon, horseradish mayonnaise, and English cheddar cheese

Chef Zack Meloy and his wife, Cristina, who recently established the supper club, Push Start Kitchen, launched Better Half (14th and State St., Atlanta) in October. • Restaurateur Ryan Pernice and chef Ted Lahey, who brought Table & Main to town two years ago, opened Osteria Mattone (1095 Canton St., Roswell) in November. Ryan’s brother, Dan Pernice, serves as sommelier.

Craig Golden and Bruce Finkelman opened Dusek’s Board and Beer (1227 W. 18th St.) in October, awarding Jared Wentworth the toque. Finkelman is also part owner of Longman & Eagle, where Wentworth previously worked. • Chef Kevin Hickey left Allium at the Four Seasons Hotel Chicago in October to join Billy Dec and Rockit Ranch Productions to plan a new spot where Rockit’s Dragon Ranch Moonshine & BBQ (441 N. Clark St.) was originally located (it closed in January after a fire). No date of opening or restaurant name has been announced. • Jesse Boyle, owner of Red Ivy and Quay, named former Socca chef Roger Herring to be exec chef of his Grand Tour (2434 W. Montrose Ave.), which opened in November. • Mercadito Hospitality’s new Mercadito Counter (738 N. Clark St.), the 11th concept from the group, begins serving this month. • Saks Fifth Avenue (700 N. Michigan Ave.) plans to open Sophie’s in January. It will soon be opening similar restaurants in other Saks Fifth Avenue locations.

Second Home Kitchen + Bar (150 Clayton Lane) appointed Jason Brumm exec chef. He was previously director of culinary operations for Strategic Hospitality in Nashville.

Jason Rea became exec chef of all W San Francisco’s culinary operations and menus, including its eco-friendly restaurant Trace (181 Third St.), in October. Most recently, he served as exec sous chef of Michael Mina Group’s RN74. • Suvir Saran will open his new restaurant in San Francisco next spring, his first venture on the West Coast. (See Saran's recipe for Cornish hens braised in tangy plum/apricot sauce.)

Chef/owners Walter and Margarita Manzke and partner/restaurateur Bill Chait opened Republique (624 La Brea Ave.) in October. Christian Philippo serves as gm, and Taylor Parsons, previously of Osteria Mozza, Spago, and Campanile, serves as beverage manager. The Manskes both cooked at Patina, where Philippo once worked. • Owner/founder Laurent Halasz will open a Fig & Olive location in Newport Beach, California, in December. The 12,000-square-foot flagship will boast 330 seats throughout six dining areas, a wine room, garden lounge, and 43 olive trees lining the property.

Jason Pringle became exec chef of DB Bistro Moderne (255 Biscayne Blvd. Way) in October. He was recently with Café Boulud in NYC. • Chef/owner Michael Shikany is slated to launch Shikany (251 NW 25th St.) this month. He was formerly with Sushi Samba, Ortanique, and La Cofradia.

Olympic Provisions and Clyde Common co-owner Nate Tilden, along with Olympic Provisions and Free House co-owner Martin Schwartz, opened The Richmond Bar (3203 SE Division St.), putting Eric Moore in charge of the kitchen. Moore previously owned the Victory Bar and Free House. Nick Gusikoff, from Clyde Common, is gm.

Restaurateur Kurt Dammeier of Bennett’s launched Liam’s (2623 NE University Village St.) in November, and also plans to open another spot, called Max’s, in the spring. All three are named after his sons. In the spring, Max’s will also share space with Dammeier’s new patisserie, Sugar Mountain Bakery. Lucy Damkoehler, who worked at Mistral Kitchen and Hot Cakes, will be in charge of desserts at all of his restaurants.

In “Pedal to the Metal” (November 2013), White Barn Inn photos were by Kristin Teig.