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A Retrospective of Preservation Practice and the New York City Subway System
Under the Big Apple: a Retrospective of Preservation Practice and the New York City Subway System by Emma Marie Waterloo This thesis/dissertation document has been electronically approved by the following individuals: Tomlan,Michael Andrew (Chairperson) Chusid,Jeffrey M. (Minor Member) UNDER THE BIG APPLE: A RETROSPECTIVE OF PRESERVATION PRACTICE AND THE NEW YORK CITY SUBWAY SYSTEM A Thesis Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Master of Arts by Emma Marie Waterloo August 2010 © 2010 Emma Marie Waterloo ABSTRACT The New York City Subway system is one of the most iconic, most extensive, and most influential train networks in America. In operation for over 100 years, this engineering marvel dictated development patterns in upper Manhattan, Brooklyn, and the Bronx. The interior station designs of the different lines chronicle the changing architectural fashion of the aboveground world from the turn of the century through the 1940s. Many prominent architects have designed the stations over the years, including the earliest stations by Heins and LaFarge. However, the conversation about preservation surrounding the historic resource has only begun in earnest in the past twenty years. It is the system’s very heritage that creates its preservation controversies. After World War II, the rapid transit system suffered from several decades of neglect and deferred maintenance as ridership fell and violent crime rose. At the height of the subway’s degradation in 1979, the decision to celebrate the seventy-fifth anniversary of the opening of the subway with a local landmark designation was unusual. -
Gordon Ramsay, a Konyha Fenegyereke
Gordon Ramsay, a konyha fenegyereke Ha egy olyan vibráló, dinamikus, rutinos konyhaművész főz, mint Gordon Ramsay, gyorsan peregnek az események, ember legyen a talpán, aki a látottak alapján elkészíti az ételeket. Még szerencse, hogy ott a videó! Nemrég karácsonykor Gordon kétféle zseniális karácsonyi menüt készített, egy hagyományosat, és egy „alternatívat”. Utóbbi annyira megtetszett nekem, hogy elhatároztam, kipróbálom, és ezt ajánlom Önöknek is, ha majd itt az ideje! A receptek listája a cikk alján található. Névjegy: Gordon (James) Ramsay 1966 november 8-án született a skóciai Johnstone Renfrewshire- ben. Főszakács, médiaszemélyiség, étteremtulajdonos és szakíró, a A Brit Birodalom Érdemrendje kitüntetettje, több Michelin-csillag tulajdonosa. A Nem piskóta című könyvéből kiderül, hogyan lett egy nyomorban tengődő skót kissrácból akkora híresség, mint amilyenek a focisták vagy a filmsztárok: a szakács, akinek csúcsgasztronómiát képviselő étteremholdingja van, saját szakácsiskolával.Több mint 20 éttermével szerte a világban, New Yorktól a trianoni palotán át egészen Tokióig összesen 12 Michelin-csillagot szerzett. Ezzel, az étterembirodalommal rendelkező séfek között Ramsay a világon a harmadik, Joel Robuchon és Alain Ducasse után. Nagy-Britanniában jelenleg egyike annak a három szakácsnak, akik az éttermük színvonalát a legmagasabb, háromcsillagos szintre fejlesztették. Életútja Ötéves korában került Angliába. Egy lecsúszott brit család gyerekeként arról ábrándozott, hogy híres focista lesz, de egy térdsérülés következtében sportpályafutása megszakadt, és érdeklődése a főzés, a szállodaipar felé fordult. Az 1980-as évek késői szakaszában szakácssegédként dolgozott a Wroxton House Hotelben, majd a Wickham Arms konyháját üzemeltette, ahonnan távoznia kellett, mert összeszűrte a levet a tulajdonos feleségével. Ekkor Londonba költözött, ahol megfordult egy sor különböző konyhán, míg össze nem hozta a sors a temperamentumos Marco Pierre White-tal, aki a saját éttermébe, a Harveys-be hozta. -
Pierre Koffmann BIOGRAPHY
Pierre Koffmann BIOGRAPHY Koffmann occupies a unique position among chefs in this country. He is the chef of chefs, the chef all other chefs look up to. - Matthew Fort, Guardian Weekend Combining a rustic gutsiness with haute cuisine, Pierre Koffmann knows how to combine tastes and flavours like no one else. He cooks the kind of food he likes to eat; the food of the French countryside and of his grandparent’s farmhouse kitchen in rural Gascony. Pierre’s cookery books include Memories of Gascony (new edition June 2016; Mitchell Beazley), and La Tante Claire: Recipes from a Master Chef (Sep 2012; Mitchell Beazley). Classic Koffmann was published in 2016 by Jacqui Small, and won the 2017 James Beard Foundation Book Award for ‘Cooking from a Professional Point of View’. He has appeared on numerous television shows, including Masterchef and Masterchef: The Professionals (BBC), Saturday Kitchen (BBC), The Chef’s Protégé (BBC), and as judge in the BBC One daytime show Yes Chef which ran for two series in 2016-2017. After training in his hometown of Tarbes, southwest France, Pierre worked his way up at restaurants across France and Switzerland, before moving to the UK. Pierre quickly found himself working as Sous Chef for Michel and Albert Roux at Le Gavroche and within six months he was promoted to Number 2. After a quick stint at Brasserie Benoit in the City, Pierre was appointed Head Chef at the Roux Brothers’ new Waterside Inn at Bray. In his five-year tenure he helped them achieve two Michelin stars. In 1977, with backing from Michel and Albert Roux, Michael Caine and Professor Von Clan, Pierre opened his first restaurant, La Tante Claire, in Chelsea, achieving his first Michelin star the following year, a second in 1980 and third in 1993. -
Northcote Obsession
OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL -
Metrocard Merchants Manual
Merchant MetroCard Sales Manual April 2019 ¯˘ MetroCard increases customer traffic to your store. MetroCard Merchant Sales Manual Welcome The rules and procedures governing: • selling • ordering • promotions • payment • delivery • questions • returns Periodic updates will be provided. 3 Selling MetroCard • We will provide you with free advertising materials to display in the front door or window of your business. Additional free promotional materials such as the MTA New York City Subway map and MetroCard menus are available upon request. For your convenience MetroCard menus are currently available in the following languages: English, Spanish, Russian, Creole, Chinese and Korean. • MetroCard customers are MTA New York City Transit customers and should be treated courteously. • MetroCard must be available for sale during all hours and days that your business is open. Merchants must not require customers to purchase other items in order to purchase MetroCard. • MetroCard must not be removed from individual wrappers prior to sale. A customer may refuse to buy any MetroCard with an open or damaged wrapper. • MetroCard may not be sold for more than face value or the dollar value listed on the wrapper. • Merchants are not permitted to charge fees or premiums, including the $1.00 NEW card fee. • MetroCard should not be sold within 30 days of the expiration date printed on the back of the card. • To return a supply of current MetroCard for credit, see return procedure beginning on page 12 or call the MetroCard Merchant Service Center at 888-345-3882. • NYC Transit reserves the right to limit the number of MetroCards sold to a merchant. -
Lisa Allen & Chantelle Nicholson
SATURDAY 6TH FEBRUARY 2016 LISA ALLEN & CHANTELLE NICHOLSON NORTHCOTE Northcote Road, Langho, Blackburn BB6 8BE • +44 (0)1254 240555 • [email protected] • www.northcote.com MarcUS WareinG ResTAUranTS Marcus, The Gilbert Scott and Tredwell’s • www.marcuswareingrestaurants.com 7.30pm for 8.00pm • Louis Roederer Brut Premier and canape reception • Five-course signature menu • £120 per person Wines to complement every dish are carefully selected by Craig Bancroft and the wine team • Please enquire for exclusive wine package price role at any time in a chef’s career would be a Her star has risen ever since, being named notable achievement, but the fact that Goodwin- Restaurant Chef of the Year by the Craft Guild Allen was just 23 at the time makes it all the more of Chefs’ Best Chef of the Year at the Northern impressive. Trained at Lancaster and Morecambe Hospitality Awards in 2008 and reaching the finals of the Roux Scholarship and Young Chef ‘Her wild rabbit and leek Young Waiter competitions. Her wild rabbit turnover with piccalilli was served and leek turnover with piccalilli was served to to Prince Charles at a banquet Prince Charles at a banquet celebrating the celebrating the National Trust’ National Trust that formed the finale of BBC’s Great British Menu TV series in 2010. LISA ALLEN College, Goodwin-Allen worked at the highly In 2015 Goodwin-Allen was appointed ancashire born Lisa Goodwin-Allen acclaimed Holbeck Ghyll in the Lake District Executive Head Chef at Northcote working has been at the heart of the Northcote and at David Everitt Matthais’s two Michelin- with Head Chef Aled Williams and continues kitchen since becoming Head Chef a starred Le Champignon Sauvage in Cheltenham to oversee some of the most imaginative and Ldecade ago. -
Division Overview
DIVISION OVERVIEW As an integral part of New York City's Department of Transportation, the Division of Bridges has a two-fold mission: to maintain an optimal transportation network by ensuring smooth mobility on the city's bridges, and to ensure the safety of the public. The New York City Department of Transportation’s Division of Bridges is comprised of five major bureaus. The Chief Bridge Officer is responsible for formulating policy and providing executive direction. He oversees all aspects of the design, construction, rehabilitation and reconstruction, maintenance, operation and administration of the 787 bridges (including 5 tunnels), and 61 culverts presently under the jurisdiction of the New York City Department of Transportation (NYCDOT). In addition to broad supervision, the Chief Bridge Officer also provides overall executive and administrative direction for the Division of Bridges, and ensures that all contractors are promptly paid. Reporting to the Chief Bridge Officer, the Community Affairs Unit maintains liaison with elected officials, community boards, community groups, and civic/neighborhood associations. The Unit takes a pro-active approach in addressing design issues, roadway closures, and detours by reaching out to communities prior to the onset of construction. This enables the Division to proceed with its rehabilitation program with community input, and allows the Agency and its contractors to co-exist in a more harmonious manner with the community surrounding the project. Issues and problems of concern to the communities -
ACCESS-A-RIDE Ways to Do the Right Thing More Efficiently
ACCESS-A-RIDE Ways to Do the Right Thing More Efficiently September 2016 FOREWORD Founded in 1932, the Citizens Budget Commission (CBC) is a nonprofit, nonpartisan civic organization devoted to influencing constructive change in the finances and services of New York State and New York City governments. A major activity of CBC is conducting research on the financial and management practices of the State and the City and their authorities. All CBC research is overseen by a committee of trustees. This report was prepared under the auspices of the Transportation Committee, which we co-chair. The other members of the Committee are Eric Altman, Ken Bond, Thomas Brodsky, Robert Burch, Lawrence Buttenwieser, Vishaan Chakrabarti, Herman Charbonneau, Steve Cohen, Rob Dailey, David Dantzler, Douglas Durst, Jake Elghanayan, Mary Francoeur, Bud Gibbs, William J. Gilbane, III; Martin Grant, Walter Harris, Peter Hein, Dale Hemmerdinger, Brian Horey, David Javdan, Steven Kantor, Andrew Kimball, Robert Krinsky, William Levine, James Lipscomb, Anthony Mannarino, Jim Normile, Charles John O’Byrne, Geoff Proulx, Carol Rosenthal, Michael Ryan, Brian Sanvidge, David Schiff, Dominick Servedio, Timothy Sheehan, Sonia Toledo, Claudia Wagner, Ron Weiner, and Edward Skyler, ex-officio. The Committee’s work has focused on the finances of the Metropolitan Transportation Authority (MTA). Since 2004 the Committee has studied the MTA’s operating and capital budgets. This report explores the past, present, and future of Access-A-Ride, the MTA’s nearly half-billion dollar paratransit program that provides service for the mobility impaired in New York City. Jamison Dague, Director of Infrastructure Studies, researched and prepared this report. -
Ninth Celebrity Charity Golf Day the AUCTION
Ninth Celebrity Charity Golf Day In aid of The Nicholls Spinal Injury Foundation THE AUCTION All prizes are eligible for two persons unless indicated otherwise. Lot One Lot Three Lot Five 9 NIGHTS TO DISCOVER THE EAST USA ADVENTURE FOR 11 NIGHTS DISCOVER SOUTH EAST ASIA’S COAST OF THE USA WITH DINING ATLANTA, LAS TREASURES .... 12 NIGHTS VEGAS AND MIAMI Discover America’s exciting East Coast Immerse yourself into Asian luxury with with this unique Mandarin Oriental, Your exciting adventure in the USA the legendary Mandarin Oriental hotels. experience. Included in this package is a starts with three nights in a junior suite This journey for two includes a three night two night stay with breakfast at Mandarin at Mandarin Oriental, Las Vegas which stay in a park suite, spa treatments and Oriental, New York. While in the ‘Big includes an American breakfast for two dinner at the Barbecue Riverside Terrace Apple’ we will treat you to a wine pairing at Mozen bistro. While in Las Vegas you at the world iconic Mandarin Oriental, dinner for two at Restaurant Daniel. This will experience dinner for two at CUT Las Bangkok. Then spend three nights at is followed by a four night stay in America’s Vegas. The gourmet dining experience does Mandarin Oriental, Kuala Lumpur before capital at Mandarin Oriental, Washington not end here, we have also arranged dinner moving to Mandarin Oriental, Singapore DC with a daily breakfast for two in Muze. for four with Sommelier selection of wine for a three night stay, including two Time We then offer you a three night stay at at Bouchon. -
David Moore and Richard Neat with Diners in the Early 90’S
1992 • 2012 David Moore and Richard Neat with diners in the early 90’s 4 At Pied à Terre CONTENTS History of Pied à Terre....................................8 Fire devastates 34 Charlotte Street...............14 David Moore - Biography ..............................18 A Day in the Life of David..............................21 David on BBC’s The Restaurant.................. 29 David’s Top 5 Restaurants.......................... 31 The Dining Experience.................................33 Pied à Terre Menus......................................36 Fine Wine................................................... 47 The Management Team.................................51 An Interview with Mathieu Germond................53 The Chefs of Pied à Terre..............................56 Marcus Eaves..............................................61 Pied Art Club............................................. ..70 Art at Pied à Terre........................................74 The Private Dining Room............................ ..77 L’Autre Pied - the younger Pied sister.............78 Contact Us...................................................81 Published by: MMC Media, Starline House, 130 Mowbray Drive, Blackpool, Lancs FY3 7UN Tel: 01253 319882/3 Fax: 01253 319884 Designed by Cas Streetly DISCLAIMER Magazine designed by Cas Streetly No part of this publication may be copied or reproduced in any form or by any means, electronic, mechanical, mmcmedia photocopy or otherwise without the express permission of the publishers 5 fly anywhere • anytime • any way expect -
Hell's Kitchen – Gordon Ramsay Biography
Hell’s Kitchen – Gordon Ramsay Biography Gordon Ramsay Head Chef, Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in England after his parents moved south to Stratford-upon-Avon. His first career break came while playing football for Oxford United, where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials, he was signed by the Scottish champions at age 15. Three years later he gave up professional football and went back to college to complete a course in hotel management. Ramsay then moved to London, where he joined Chef Marco Pierre White in the early days of Harvey's in Wandsworth. After a couple of years, he moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joel Roubuchon. Here he was able to enhance his expertise in classic French cooking. In October 1993, Ramsay became chef of the newly opened Aubergine where he won many accolades, including two Michelin stars within three years of its debut. Chef Ramsay published his first cookbook, Passion for Flavour, in October 1996. His second book, Passion for Seafood, was published in May 1999. A Chef for All Seasons was published in September 2000, followed by Just Desserts in September 2001, Secrets in 2003, Gordon Ramsay Makes It Easy in 2005, Gordon Ramsay's Sunday Lunch in 2006 and Gordon Ramsay's Fast Food. His latest cookbook, Gordon Ramsay's Healthy Appetite, was published in May 2008 and is the current No. -
CODE Wih 2020 LM Final.Indd
O EDITI 2 ON 2O Sponsored by CODE is a community for the hospitality industry created to reward, inspire, connect and educate -3- SPONSORED BY Built by restaurants for restaurants, ResyOS is an innovative, all-in- one platform for reservations, guest discovery, table management, waitlist, ticketing, CRM and analytics. With an industry-leading London no-show rate of 3.5%, ResyOS empowers restaurants to tackle no-shows by filling cancellations automatically with tools like Notify; gain actionable insights into guest preferences and feedback; and deliver outstanding hospitality to guests by using modern technology like SMS. Restaurants using ResyOS will never pay cover or SMS fees, ever. Being part of American Express means that ResyOS will continue to lead the hospitality industry in innovative ways by connecting the world’s best restaurants with the world’s best guests. resyOS.com/code100 INTRODUCTION Welcome to our annual 1OO Most Influential Women in Hospitality, which this year is sponsored by American Express and Resy. Every year, we produce this list to champion women in hospitality and to shine a light on the diverse range of opportunities and career paths available in this industry – from support networks to sommeliers to chefs. This year’s list of women who affect change across the industry range from well-known faces who we’re used to seeing on TV to lesser-known figures behind the scenes who we’re not so familiar with but who are each doing important things in their own fields of expertise. Like all of our annual lists at CODE, our third Women in Hospitality list is not ranked – it’s published to champion the hospitality industry.