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MICHELIN Guide New York City 2020 Starred Establishments
MICHELIN Guide New York City 2020 Starred establishments Three-Star restaurants Exceptional cuisine, worth a special journey ESTABLISHMENT AREA SUB AREA NEW Chef Chef's Table at Brooklyn Fare Manhattan Midtown West César Ramirez Gramercy, Flatiron & Union Eleven Madison Park Manhattan Square Daniel Humm Le Bernardin Manhattan Midtown West Eric Ripert Masa Masa Manhattan Midtown West Takayama Per Se Manhattan Midtown West Thomas Keller Two-Star restaurants Excellent cuisine, worth a detour ESTABLISHMENT AREA SUB AREA NEW Aquavit Manhattan Midtown East Aska Brooklyn Williamsburg Atera Manhattan TriBeCa Gramercy, Flatiron & Union Atomix Manhattan Square NEW Blanca Brooklyn Fort Greene & Bushwick Blue Hill at Stone Barns Westchester NEW Daniel Manhattan Upper East Side Gabriel Kreuther Manhattan Midtown West Ichimura at Uchū Manhattan Lower East Side Jean-Georges Manhattan Upper West Side Jungsik Manhattan TriBeCa Ko Manhattan East Village L’Atelier de Joël Robuchon Manhattan Chelsea Modern (The) Manhattan Midtown West One-Star restaurants High quality cooking, worth a stop ESTABLISHMENT AREA SUB AREA NEW Agern Manhattan Midtown East Ai Fiori Manhattan Midtown West Gramercy, Flatiron & Union Aldea Manhattan Square Bar Uchū Manhattan Lower East Side Bâtard Manhattan TriBeCa Gramercy, Flatiron & Union Benno Manhattan Square NEW Blue Hill Manhattan Greenwich & West Village Gramercy, Flatiron & Union Bouley at Home Manhattan Square Carbone Manhattan Greenwich & West Village Casa Enríque Queens Gramercy, Flatiron & Union Casa Mono Manhattan Square -
FIVE NEW ONE-STAR RESTAURANTS RECOGNIZED in 10Th EDITION of MICHELIN GUIDE CHICAGO
PRESS INFORMATION 27 September 2019 FIVE NEW ONE-STAR RESTAURANTS RECOGNIZED IN 10th EDITION OF MICHELIN GUIDE CHICAGO Michelin today released the 2020 edition of The MICHELIN Guide Chicago. Michelin inspectors, who have been dining anonymously around Chicago for more than a decade, recognized 25 establishments that have been awarded one or more Michelin stars, including five new one-star restaurants. “Our inspectors are especially impressed by the high-end Japanese cuisine available in the West Loop,” said Gwendal Poullennec, international director of the MICHELIN Guide. “We have five new one-star restaurants in the 2020 MICHELIN Guide Chicago, each of which demonstrates a fine attention to detail and serves high-quality, top-notch cuisine.” Kikkō, a tasting counter secretly tucked away in the luxe cocktail den, Kumiko, earns one star for 2020. Executed by chef de cuisine Mariya Russell and overseen by Oriole’s Noah Sandoval, culinary highlights include sashimi, house-made tofu and seared mackerel with creative, clever touches. Chicago veteran chef B.K. Park earns one Michelin star with Mako, an impressive omakase offering a strikingly beautiful procession of sushi, while chef Sangtae Park’s Omakase Yume, an intimate spot where diners enjoy high-quality food at a good value, also earns one star. Located in the former Grace space, executive chef Mari Katsumura and team at Yūgen serve up a thoughtfully composed dining experience, where contemporary cooking is influenced by Japanese flavors and techniques that creatively reflect the chef’s personal experience. Yūgen also earns one star for 2020. Michelin inspectors recognized Next, the innovative concept from chefs Edgar Tinoco and Grant Achatz, with one star in the 2020 edition. -
Dipping in the L2O by Michael Nagrant
chow IS THIS CHICAGO’S BEST RESTAURANT? Dipping in the L2O By Michael Nagrant Pour my beer in a Solo cup and give me a spit-roasted pork Gras’ raw presentations, like a scrim of translucent fluke The interior of L2O, designed by Chicago architect Dirk taco and I’m a happy man. It’s not that I don’t appreciate lux- garnished with swooshes of basil seed, a zingy lemon vinegar Denison, which features low-slung brown leather Le ury dining, but the balance between food and other details and a many hours of my salary in Osetra caviar, have poten- Corbusier-inspired banquettes and dividers made of ten- at the high end has increasingly tipped toward silly. Given tially ruined regular sushi for me. I haven’t found many local sioned wire that you wanna get up and pluck as if they were the current climate, it’s probably only a matter of time before sushi chefs who express a balance of flavors or have the mar- a guitar, is redefining. The trend has been to build restaurants someone offers high colonics in lieu of a post-meal digestif. gins to outfit raw fish with luxury accoutrements like Gras. in converted residential spaces, which, in theory, capture the Couple this kind of silliness with $4 gas prices, disap- Luxury is not the separating factor at L2O, though. Anyone intimacy of a real house. The reality is that these spots, with pearing rice and wheat, increased prices on European wines, can scoop fat quenelles of raw fish eggs from a tin. -
Hungry for Art
Hungry for Art A semiotic reading of food signifying art in the episode Grant Achatz (2016) in the documentary Chef’s Table (2015-present) Dana van Ooijen, s4243870 June 2017 Bachelor’s Thesis Algemene Cultuurwetenschappen (Arts and Culture Studies) Faculty of Humanities Supervisor: Dr. J.A. Naeff Radboud University, Nijmegen Second Reader: 1 Table of Contents Abstract: Hungry for Art ..................................................................................................................... 3 Introduction ........................................................................................................................................... 4 Chapter 1. Plating like Pollock (and other Abstract Expressionists) ............................................... 8 Peirce and Intertextuality ..................................................................................................................... 8 Abstract Expressionists (Jackson Pollock) ........................................................................................ 10 Two Types of Intertextual Relations ............................................................................................. 11 Chapter 2. Moving like the Modernists ............................................................................................. 15 Peirce and Modernism ....................................................................................................................... 15 Modernism Applied .......................................................................................................................... -
Wine Advocate Hedonist Gazette
PRESSPRESS Robert Parker Juin 2011 On our way back from Montreal, we stopped at the Shangri-La of wine cellars, the residence of Park B. Smith, a dear friend and restaurant owner/textile magnate from New York City. (His home is about five hours south of Montreal and about five hours north of mine in Maryland.) To say we were treated like kings/emperors is the understatement of the year… … As people who have read any biographical profiles of Park Smith in different wine magazines would know, he has had access to the greatest wines in the world for over 50 years, and about 20 years ago he concluded that his wine of choice was Châteauneuf du Pape. He has quite a selection of them in his mag- nificent cellars, and we had four of his favorites (and mine too, for that matter). The Domaine Barroche 2005 Pure is one of the greatest Châteauneuf du Papes I have ever tasted. I have had it well over 15 differ- ent times, and every bottle has been a spectacular concoction of dark raspberries, blueberries, incense, lavender, and other assorted floral notes. Pardon the pun, but there is a “purity” to the wine, an unctu- ous, full-bodied texture, stunning richness and a silky integration of tannins that make this a perfect wine, with a flawless/seamless integration of all the component parts… PRESSPRESS Robert Parker April 2013 Chef Cindy Wolf prepared a superb meal as the staff of The Wine Advocate (16 people) took over the wine room at the Charleston restaurant on the waterfront in downtown Baltimore… The 2005 Barroche Châteauneuf du Pape Pure is a treat to drink whether from a regular bottle or a ma- gnum. -
OUTSTANDING RESTAURATEUR a Working
OUTSTANDING RESTAURATEUR A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least 10 years. Bob Amick Concentrics Restaurants, including One Midtown Kitchen, Two Urban Licks, and Trois, Atlanta, GA. Ashok Bajaj Ardeo, Bardeo, Bombay Club, The Oval Room, Rasika, and 701 Restaurant, Washington, DC. Tom Baron big Burrito Restaurant Group, including Mad Mex, Casbah, Eleven, Kaya, and Umi, Pittsburgh, PA. Joe Bastianich/Mario Batali Including Babbo Ristorante y Enoteca, Esca, Del Posto, Otto, Casa Mono, New York, NY. Pizzeria Mozza and Osteria Mozza, Los Angeles, CA. B&B Ristorante, Las Vegas, NV. Jimmy Bradley Red Cat Restaurants including The Red Cat and The Harrison, New York, NY. Larry and Richard D'Amico D'Amico Cucina, Campiello, Café Lurcat and Bar Lurcat, Masa, and D'Amico & Sons, Minneapolis, MN. Campiello, Café Lurcat and Bar Lurcat, and D'Amico & Sons, Naples, FL. Tom Douglas Tom Douglas Restaurants, including The Dahlia Lounge, Etta's Seafood, Palace Kitchen, Lola, Serious Pie, and The Dahlia Bakery, Seattle, WA. M. Steven Ells Chipotle Mexican Grills, Inc,. Denver, CO. More than 500 locations nationwide. Sam Fox Fox Restaurant Concepts, including The Green House, Olive & Ivy, and Bloom, Scottsdale, AZ. Wildflower and Blanco Tacos & Tequila, Tucson, AZ. North, Scottsdale and Glendale, AZ. Sauce, multiple outlets Tucson, AZ and Denver, CO. Jim Goode Goode Company Restaurants, including Goode Co. Texas Seafood (2 locations) Goode Co. Texas BBQ (2 locations), Goode Co. -
Andrew Zimmern
5 Questions with Grant Achatz Submitted by andrew.zimmern on Tue, 09/09/2008 Alinea is part kitchen, part science lab. This highly-regarded, curious kitchen experiments with balloons, snow, fire... all with the hopes of creating innovatve dishes. Whatever the process, just ask anyone lucky enough have a bite: Grant Achatz is one hell of a chef. AndrewZimmern.com: What did you learn from the amazingly talented chefs who have mentored you over the years before you opened Alinea? Grant Achatz: I have been lucky to have a few key people take me under their wing at various points in my development. Steve Stallard was the first chef that I worked for. I credit him with giving me a great deal of confidence at a very young and essential age. His focus very European, I remember making procuitto from scratch and butchering game that he had shot on hunting trips. He would lecture me on the importance of hanging the birds, having a light touch and cooking sensibly. Thomas Keller mentored me at the French Laundry... really, he is the main one who guided me during my formative years as a young chef and I was exceptionally fortunate to have him as a teacher. Chef Keller leads by example and more than any technique, recipe, or dish, I learned that it takes incredible commitment, time, and passion to get things right. I truly learned how to season food from him. He is the one whom I credit fully understanding food and the experience of dining can be emotional and therefore art. -
World's Best Fine Dining Restaurants Named in Tripadvisor Travelers' Choice Awards
October 18, 2016 Bon Appetit! World's Best Fine Dining Restaurants Named in TripAdvisor Travelers' Choice Awards Martin Berasategui in Spain Tops World List for 2nd Consecutive Year; Chicago's Alinea Best in the U.S. Top Bargain Dining in the U.S. Revealed for the First Time NEEDHAM, Mass., Oct. 18, 2016 (GLOBE NEWSWIRE) -- TripAdvisor®, the travel planning and booking site, today announced its Travelers' Choice™ awards for top restaurants around the world. This year's awards recognize 528 restaurants overall, including the top 25 fine dining in the world and dedicated lists for Asia, Canada, Europe, India, Mexico, South America, South Pacific, the U.K. and the U.S. This year, TripAdvisor has also awarded some of the best bargain dining establishments around the world. Award winners were determined using an algorithm that took into account the quantity and quality of reviews for restaurants around the world, gathered over a 12- month period. "Thanks to insights from the millions of tastemakers in the TripAdvisor community, we're excited to recognize the top restaurants around the world," said Barbara Messing, chief marketing officer for TripAdvisor. "This esteemed restaurants list can be consulted for a special night out, a meal without breaking the bank, or anyone looking to book a special gourmet getaway." Top 10 Fine Dining Restaurants in the U.S.: 1. Alinea — Chicago, Illinois For its 10th anniversary, chef Grant Achatz decided to deconstruct his own creation, revamping the restaurant interior and its popular menu that promises a timeless spin on the freshest food. A TripAdvisor reviewer stated, "You will be there for four hours, but it will be four hours of culinary ecstasy! Each course is carefully prepared and executed like a work of art. -
On the Street
Upcoming Events On the Street Winter’s Eve at Lincoln Square “I love the neighborhood. I never think of safety in this area. I was here for the opening of Lincoln Center Out Monday, November 30th, 5:30 – 9:00 p.m. of Doors and listened to The Barber of Seville.” Broadway from Time Warner Center to 68th Street — Jeanne Fischer, Upper West Side resident Celebration begins with a Neighborhood Tree Lighting Ceremony at Dante Park Broadway at 63rd Street “We pick up litter and sweep crosswalks. We shovel www.WintersEve.org and salt in the winter. I tell my men, you gotta keep it clean! People compliment us. They say, ‘thank you for doing such a wonderful job.’” — Paul McDonald, Holiday Market at Columbus Circle Junior Team Leader, Green Keepers December 2nd – 24th, 10:00 a.m. – 8:00 p.m. SW entrance to Central Park www.urbanspace.com/holidaymarkets.html “I wish the Green Market were here every day. I used to be a chef — food is my passion. If I didn’t have three children, I’d stay here all day long!” — Maria Daou, Upper West Side resident The Lincoln Square District Management Association, Inc. FIRST CLASS 1841 Broadway, Suite 1112 U.S. POSTAGE New York, NY 10023 PAID New York, NY Permit Number 3536 lincolnsquarebid.org Call us at 212.581.3774 for your free commemorative Winter’s Eve cap! Supplies Limited It’s all here! neighborhood news neighborhood news Fall/Winter 2009 Lincoln Square Kick Starts the Holiday Season on November 30th! Hot Topics ave you ever been to district will be buzzing with activi- GOURMET GARAGE at 155 Winter’s Eve at Lincoln ties, performances, marching West 66th Street has arrived! A H Square, New York City’s bands, and holiday cheer for stunning array of colorful fruits and largest outdoor holiday festival? children and adults. -
The Imitation Game
EXT SPRING, when three-Michelin- taxi and into the sweltering Hong Kong heat. “I feel a shrimp and grits dish (in it, the grits are made of star chef Corey Lee opens In Situ, his like I’m 20 again, looking up to all these great chefs, shrimp) from his late, great Manhattan restaurant new restaurant on the ground floor wanting to stage in their kitchens.” wd-50. “The guy’s no joke. If I had to compile a short- of the significantly expanded San Lee has flown to Hong Kong—where he has trav- list of people with whom I’d be comfortable making Francisco Museum of Modern Art, eled more than a dozen times to source his sea my food, he’d be right at the top. He’s an amazing tal- none of the dishes on the menu will be cucumber spines, among other delicacies—to learn ent.” Boulud points out that camaraderie influences Nhis own. “I want to do something that best represents three recipes bound for In Situ. When reaching out today’s cooking scene like an ingredient. “It’s so what a museum does,” says Lee from the backseat of to chefs, Lee, still figuring out how many dishes much about exchange, fraternity and collaboration,” a taxi, 7,000 miles from home, zooming around Hong would appear on his menu at the same time, asked he says. “This is the next step in that movement.” Kong with curatorial intent. “I’m thinking of it as a how they wanted to transmit their knowledge. Daniel Still, asking creative talents in any discipline food exhibition.” Boulud emailed back with page numbers from one of to reveal secrets of their signature works, with Since leaving the French Laundry and Per Se his books: a section detailing his Black Tie Scallops, the intention of re-creating them, is no small after nearly a decade of service and opening Benu a dish that goes back to New Year’s Eve 1986, at Le request. -
Citycenter Unveils Stellar Lineup of Restaurants at ARIA Resort & Casino
NEWS RELEASE CityCenter Unveils Stellar Lineup of Restaurants at ARIA Resort & Casino 9/18/2008 Masayoshi Takayama, Michael Mina, Julian Serrano, Jean-Georges Vongerichten, Sirio Maccioni, The Light Group, Jean-Philippe Maury and Shawn McClain To Helm Eateries in Luxurious Resort at CityCenter's Core PRNewswire-FirstCall LAS VEGAS ARIA, the resort casino at CityCenter, the dazzling vertical city set to transform the Las Vegas Strip when it opens late next year, has named the stellar chefs set to oversee its culinary offerings. ARIA has assembled many of the best and brightest chefs and restaurateurs from around the country, uniting those who have played integral roles in the development of Las Vegas' culinary scene with a pair of remarkable Las Vegas newcomers. Sirio Maccioni, Michael Mina, Julian Serrano, Jean-Georges Vongerichten, The Light Group and Jean- Philippe Maury, who run acclaimed eateries at Bellagio, The Mirage, MGM Grand and Mandalay Bay, will be joined by Masayoshi Takayama, the world renowned chef of the famed Masa in New York City and Shawn McClain, celebrated executive chef and partner at three of Chicago's top restaurants. "Over the last two decades, Las Vegas has evolved from a buffet town into the global culinary epicenter it is today," said Bart Mahoney, vice president of food and beverage at ARIA. "When it opens late next year, ARIA will forever change the skyline and create a new Las Vegas experience for millions of visitors. With such a stunning project, it is only fitting that the chefs and restaurants follow suit." Making his Las Vegas debut, Chef Masa, who set the standard for greatness in Japanese cuisine, will open Bar Masa, a restaurant divided into two unique spaces offering different styles of service and cuisine. -
ZAGAT SURVEY SUMMARY 2007 New York City Restaurants
ZAGAT SURVEY SUMMARY 2007 New York City Restaurants Number of Restaurants Surveyed: 2,014 Gender: Number of Surveyors: 31,604 Male: 46% Total Restaurant Meals per Year: 5.6 Million Female: 54% Age: Avg. Meals Out per Week per Surveyor: 3.4 20s: 15% Avg. Meals per Surveyor per Restaurant: 11.0 30s: 28% Total Restaurant Meals per Day: 15,300 40s: 18% Est. # of Meals per Restaurant: 2,100 50s: 20% 60+: 19% Top Newcomers: Rated Other Major Arrivals 25 – Telepan Barça 18 Fatty Crab Orchard, The Blaue Gans Harry’s Steak Ureña Brasserie Ruhlmann Industria Argentina 24 – A Voce Buddha Bar Japonais 23 – Morimoto Chinatown Brasserie L’Atelier/Joël Robuchon Country Colors Le Cirque Del Posto Craftsteak Little Owl Cookshop Dani Parea Buddakan Degustation Porter House NY Bouchon Bakery Destino Quality Meats 22 – Café d’Alsace Devin Tavern Sfoglia Antonucci Dona Trestle on Tenth Phillippe Dressler Valbella Ten Most Popular Places (2006 rank): Top Ten Food Rankings (2006 rank): 1. Gramercy Tavern (1) 1. Le Bernardin (1) 2. Union Square Cafe (2) 2. Daniel (2) 3. Le Bernardin (5) 3. Sushi Yasuda (5) 4. Babbo (3) 4. per se (3) 5. Peter Luger (9) 5. Peter Luger (Brooklyn) (8) 6. Bouley (8) 6. Gramercy Tavern (6) 7. Gotham Bar & Grill (6) 7. Café Boulud (13) 8. Daniel (4) 8. Bouley (4) 9. Jean Georges (11) 9. Jean Georges (9) 10. Blue Water Grill (7) 10. Annisa (24) Top Five Decor Rankings (2006 rank): Top Five Service Rankings (2006 rank): 1. Daniel (1) 1. per se (1) 2. Asiate (7) 2.