David Waltuck
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Deep Dish: April 2014

Valerie Gladstone - April 2014

NEW YORK CITY
David Waltuck can’t help himself. He’s opening another restaurant, Elan—with partner George Stinson, in the former Veritas space at 43 E. 20th St. in May. The 60 seat restaurant will be less formal than his Chanterelle, which he closed at the end of October 2009 after 30 years. Stinson was the gm at Chanterelle. • The space that housed Montrachet for 22 years, and then Corton for five, will open as Bâtard in late May or early June. This time, restaurateur Drew Nieporent is in partnership with chef Markus Glocker and John Winterman, who was a maître d’ at Daniel and also worked at Restaurant Gary Danko (San Francisco) and Charlie Trotter’s (Chicago). Glocker, whose most recent post was at Gordon Ramsay at The London, is also a Trotter alum. Bâtard will be positioned “in the middle between Corton and Montrachet, more accessible,” says Nieporent. The name refers to the Bâtard-Montrachet Grand Cru vineyard as well as to the French bread shape similar to a baguette. Designer Glen Coben is overseeing the renovation. • Sirio Maccioni, who opened the acclaimed Le Cirque 40 years ago, has named Raphael Francois, formerly of the Connaught in London, to be the new exec chef. • Shuttered by Hurricane Sandy, Nelson Blue (233 Front St.) reopened in January. Owner Paul Morgan made sure it looks the same way it did before the storm, including having the hand-carved decorations repaired in Italy. • Keith McNally has closed Pastis (9 Ninth Ave.) for a complete renovation, with plans to reopen in about 15 months. He also closed Pulino’s Bar and Pizzeria last fall and will open a new French restaurant called Cherche Midi (282 Bowery) in its place. He’s bringing in Shane McBride from his Balthazar as exec chef and Daniel Parilla from Minetta Tavern as chef de cuisine. • John Benke became associate director of catering for The Rainbow Room (30 Rockefeller Plaza). He worked at Starwood Hotels for the past decade. • Seafood is abundant at The Clam (420 Hudson St.), the new cozy spot from chef/parter Mike Price and partner Joey Campanaro, who also own Market Table. • Chef/owner Nick Curtin launched Rosette (171 East Broadway), making a wood-burning oven its centerpiece. He was previously at Acme Restaurant and Bar and Compose. • Andy Xu became exec chef at The Red Cat (227 10th Ave.). He previously worked at Cru. • Formerly at David Burke Fishtail, Ed Cotton is now chef at Sotto 13 (140 W. 13th St.). • Restaurateur Nick Cervera and his wife, chef Lupe Elizalde, transformed what was once their local deli into Hudson Café (628 Hudson St.). They also own four Móle Mexican dining spots. • David Lillie, David Lanher, and Arnaud Tronche opened Racines NY (94 Chambers St.) in March. Lillie owns Chambers Street Wines, Lanher runs the Parisian bistros Racines and Racines 2, and Tronche is a sommelier. Frédéric Duca, previously at L’Instant d’Or in Paris, serves as chef. • Chef Pierre Wynants of Comme Chez Soi in Brussels and his son-in-law, Lionel Rigolet, now chef there, will advise on the menus at Yves Jadot’s Manhattan La Petite Abeille cafes, which will be available in June. • Nick Morgenstern and chef Joel Hough, owners of Goat Town, opened El Rey Coffee Bar & Luncheonette (100 Stanton St.) in February. They offer homemade pastries such as coconut/honey cake and lunch dishes like savory hand pies. • At Flinders Lane (162 Ave. A), which opened in February, sommelier Chris McPherson and chef Chris Rendell, both Australians, offer an Asian-influenced menu that one might find in their home country. They met while working at Public. • After 10 years, Jason Denton and chef Eric Kleinman shuttered ’inoteca (98 Rivington St.). • Pizza reigns at Emily, chef/owner Matthew Hyland and his wife, Emily’s, new restaurant (919 Fulton St., Brooklyn). • Chef/owner Cono Morena established La Nonna Ristorante & Bar (184 Kent Ave., Brooklyn), his second spot, after his La Nonna Pizzeria Trattoria Paninoteca, in February.

BOSTON
Chef/owner Tony Naser launched his second Crush Pizza (107 State St.) in February. The original, which opened in his hometown of Nashua, NH, in 2009, remains open.

CONNECTICUT
Paul Junior Ardaji of Groove Dining Group transformed his father’s former Italian restaurant, Toscana, into Vinoteca Restaurant & Wine Bar (33 Lewis St., Greenwich), in January, bringing in Jesus Alvarez to head the kitchen. He was previously at Toscana. • Michel Nischan closed the Dressing Room Restaurant at the Westport Country Playhouse, founded with Paul Newman eight years ago.

WASHINGTON, D.C.
Daniel Singhofen was appointed chef de cuisine of Park Hyatt Washington’s Blue Duck Tavern (1201 24th St. NW) in January. Singhofen was most recently chef/owner at Eola in NYC.

VIRGINIA
Restaurateur/chef Mike Isabella will open the second location of his Graffiato, to be called Graffiato Richmond (123 W. Broad St., Richmond), in June. The original is in Washington, D.C.

MIAMI
Danny Grant, formerly of the shuttered Ria in Chicago where he held two Michelin stars, has moved to Vice City, where he opened 1826 Restaurant and Lounge at 1826 Collins Avenue. The menu is organized according to The Harvest (vegetable), The Hook (fish), and The Hunt (meat). • Earls Kitchen + Bar (7535 N. Kendall Dr.) opened in March, the first Florida branch of the 65 restaurant group, which includes those in Canada and the U.S. Owner Stan Fuller appointed Luke Verkuylen, who has been with the Earls training program, as exec chef and Cameron Bogue, another Earls veteran, as beverage director.

CHICAGO
Former Hubbard Inn partner Adolfo Garcia and chef Chris Lorenz teamed up to launch Pearl Tavern (180 N. Wacker Dr.) in January. Lorenz previously worked at Pelago Ristorante. • More seafood arrived from Element Collective in February, which opened Kinmont (419 W. Superior St.), awarding Duncan Biddulph the toque. He spent time at Rootstock Wine & Beer Bar. • Chef/founder Edward G. Leonard brought Chef’s Burger Bistro (164 E. Grand Ave.) to town in January. He’s the chef/director of Food 1st Restaurant Group, a consulting and concept development company. Jason Klutts, previously at Monument Lane in NYC, serves as chef de cuisine, and Marco Micheli is gm, also gm at Volare.

LAS VEGAS
A combination show, club, restaurant, and bar, Rose. Rabbit. Lie. opened at The Cosmopolitan of Las Vegas in January. Coastal Luxury Management oversees the f&b program for the new venue, tapping Wesley Holton, formerly at Daniel Boulud Brasserie, as exec chef; Ben Spungin, who worked at Bernardus Lodge (Carmel Valley, CA) as exec pastry chef; and mixologist Marshall Altier from Death & Co. in NYC to head the culinary and beverage teams.

SOUTHERN CALIFORNIA
Cedd Moses established Pellicola Pizzeria (421 W. Eighth St, L.A.) in January, advised by consultant Giulio Adriani from the NY pizza chain Forcella. • Ken Kaufman, Brian McKeaney, and Dave Northrup, owners of Rush Street and City Tavern, launched their second City Tavern location (735 S. Figueroa Street, L.A.) in February. Culinary director Jessica Christensen works alongside chef de cuisine Randy Montoya, a former colleague at Tracht’s in Long Beach. • Eureka! Restaurant Group opened Eureka! Huntington Beach (7631 Edinger Ave., Huntington Beach) in March, with a menu created by Ron Guidone. He’s the chef/owner of Mangiamo in Manhattan Beach. • Jake King and Will Karges launched their third The Six (23536 Calabasas Rd., Calabasas) in January, having had great success with their first two American pub-style restaurants. • Wolfgang Puck and Wolfgang Puck Catering established two new dining spots at the Honda Center (2695 E. Katella Ave., Anaheim): Puck’s Tavern, specializing in comfort food, and The Window at Puck’s Tavern, which serves pizza. Exec chef Karl Matz oversees Puck’s Tavern. He has been a member of Wolfgang Puck’s corporate family for 10 years.

NORTHERN CALIFORNIA
Press Club owners Andy Chun and Jan Wiginton appointed Manfred Wrembel exec chef of their remodeled Schroeder’s (240 Front St., San Francisco). Wrembel previously worked at Incanto. • Partners chef Jorge Martinez; his wife, Lorena Zertuche; and gm Juan Carlos Ruelas moved their Mexican spot Loló (974 Valencia St., San Francisco) to a much larger space, with an open kitchen, two bar areas, and a down­stairs private dining room with one wall decorated with origami boats. • Dave O’Donnell and Ivor Bradley, who own The Creamery and Iron Cactus, opened Horner’s Corner (1199 Church St., San Francisco) in February. Lorenzo Kersavan helms the kitchen. He has been a consultant at The Creamery. Seamus Breslin, previously at Rickhouse, and Adrian McCaron, who was at Rye, run the bar. • The Restaurant at Meadowood (900 Meadowood Lane, St. Helena) named Matthew Tinder pastry chef in February. He previously helmed the pastry program there in 2009 and 2010.

PORTLAND, OREGON
Chef David Padberg left Raven & Rose (1331 SW Broadway), the spot he helped establish, in January, saying he was involved in new projects. Troy Furuta, who was at ChefStable, took over for him. • Owners John and Gabrielle Esbeck opened C’est Si Bon (22 NE Seventh Ave.), giving their farmers’ market crêperie a new base while keeping up their market appearances, and offering charcuterie plates, pork liver mousse, tapenades, and wine. • Marius Pop’s patisserie Nuvrei (404 NW 10th Ave.) expanded underground, adding Macaron Boutique. Pop previously worked at Payard Pâtisserie in NYC. • The Oregon College of Art & Craft’s Hands On Café became NobleONI (8245 SW Barnes Rd.) in January when chef/owner Leather Storrs took over. He also owns Noble Rot.

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