Deep Dish: June
Valerie Gladstone / June 2013
NEW YORK CITY
Restaurateurs Konstantin Ziring and Vladimir Kuznetsov brought in Chris Cheung as exec chef at Cherrywood Kitchen (300 Spring St.). He was previously at Jean Georges and Nobu. • Elizabeth Falkner, opening chef of Krescendo in Brooklyn, is moving on to other consulting projects, including a post as the first female chef on the Holland America culinary council. • Pastry chef Julie Elkind joined the team at Delicatessen (54 Prince St.). She formerly served as corporate exec pastry chef at Esquared Hospitality. • Rayuela (165 Allen St.) appointed Alex Ureña exec chef. His wide experience includes seven years at Bouley. • In April, Mario Zarate, owner of Guantanamera and Amor Cubano, opened Luna Sur Latin Bistro (802 Ninth Ave.). Chef Isaias Ortiz, from Guantanamera, presides over the kitchen. • Owner Daniel Delaney launched SmokeLine (10th Ave. at 15th St.), an outpost of his Brooklyn barbecue spot, BrisketTown, in April. Since it’s outdoors on the Highline, it’s seasonal and open through October 18. • Parker & Quinn opened in the Refinery Hotel (63 W. 39th St.) in May, with Jeffrey Forrest, formerly of the Soho Grand Hotel, heading the kitchen. Mixologist Alex Ott, who worked at Buddah Bar, is in charge of the cocktail program. • Michael and Susy Glick, owners of Parlor Steakhouse, have acquired the iconic space that formerly housed Elaine’s, the 48 year old restaurant named after the late Elaine Kaufman, when shuttered in 2011. The new restaurant will be dubbed The Writing Room, a tribute to the profession of many of Elaine’s former patrons. Its opening is slated for early fall. • In April, New York University’s Fales Library’s Food & Cookery Collection was renamed the Marion Nestle Food Studies Collection, dedicated to Paulette Goddard Professor Marion Nestle, chair of the Department of Nutrition, Food Studies, and Public Health from 1988 to 2003. • NYC chefs are in an expansionist mode: Bill Telepan has secured a second location in TriBeCa; James Beard Foundation Rising Star Chef Danny Bowien is opening another Mission Chinese Food on the Lower East Side and is scouting for a second San Francisco location; and David Burke is planning to open in the Archer hotel next year.
Kristen Kish is the new chef de cuisine at Barbara Lynch’s Menton. She has been working for Barbara Lynch Gruppo since 2011, most recently at Stir.
Owner Jon Paul Pirraglia appointed Jeff Taibe exec chef of Oak + Almond (544 Main Ave., Rt. 7, Norwalk) in April. He recently worked at Southwest Café in Ridgefield.
Chef Josh Thomsen creates the menu at Agricola (11 Witherspoon St., Princeton), which was launched in March. He gained experience at The French Laundry in Yountville, CA.
Butcher Mario Minelli and partner Nick Moretti plan to open Chicago Chop Shop (2033 W. North Ave.) in July. It not only will sell meats but will also offer sandwiches, salads, and antipasto during the day and a full menu in the evening. And along with food, an events producer will present art, film, and music. • Chef/owner Peter Balodimas will launch Domestic (445 N. Dearborn St.) in August. He established the much-lauded but quickly shuttered Fahrenheit.
Myles McVay became exec chef at Toast (203 Pierce St., Birmingham) in March. He previously worked at Fiddleheads in Royal Oak.
Jennifer Nguyen came on board as exec chef at Kimpton Hotels & Restaurants’ Zentan (1155 14th St. NW). She has worked at Morimoto in Philadelphia.
Chef Edward Lee of 610 Magnolia and MilkWood in Louisville just published his first cookbook, Smoke & Pickles.
Lots of activity in the Sunshine State. Venezuelan restaurateurs Alexander Peroni and Salvador Sacasa established Temaris (1250 S. Miami Ave., Miami). Antonio Takahashi wears the toque. • Claudio Sandri helms the kitchen at Mancini Modern Italian (401 E. Las Olas Blvd., Miami), restaurateur Jack Mancini’s new spot. He came from the original Mancini’s. • The JW Marriott Hotel Miami opened the doors of its new café, Intermezzo at Brickell (1109 Brickell Ave., Miami), awarding Daniel Goldich the toque. He moved from the hotel to his new position. Alfredo Sarnataro, who joined the property in 2007 as the fine dining manager, serves as director of f&b. • Michael’s Genuine Food & Drink company opened The Cypress Room (3620 NE Second Ave., Miami), offering a menu designed by chef de cuisine Roel Alcudia, who held the same post at Barbuto in NYC. • Samuel Gorenstein of BLT Steak at the Betsy Hotel teamed up with seafood entrepreneur Roger Duarte to launch a second My Ceviche (1250 S. Miami Ave., Miami). Tomas Prado, who previously worked at The Bazaar by José Andrés, serves as exec chef. • The Pravda Group, Swedish restaurateurs Tommy Sjöö and his daughter, Jessica Sjöö, launched their first spot in the U.S., Barock (1412 Ocean Drive, Miami Beach). They own and run over 25 restaurants in Europe. Nate Springer serves as mixologist. • Two new places have arrived in Coral Gables. 50 Eggs Group management established Swine Southern Table & Bar (2415 Ponce de Leon Blvd.). Chef Phillip Bryant was previously at the group’s Yardbird Southern Table & Bar. Restaurant owner Carlos Centurion launched the gastro bar Bulla (2500 Ponce de Leon Blvd.), in place of his Por Fin. Chef Luis Quant from Por Fin still rules the kitchen.
Greg Sonnier wears the toque at Kingfish (337 Chartres St.), a new upscale restaurant from Creole Cuisine Restaurant Concepts, which opened in April. It’s named for the famous former Louisiana governor and United States senator Huey Long, who went by the nickname Kingfish. Previously, Sonnier opened his own spot, Gabrielle, with his wife in 1992. GM Shad Stearns and bartender Chris McMillian, who have been with Creole Cuisine Restaurant Concepts for some time, join him. • The Commander’s Family of Restaurants appointed Carl Schaubnut exec chef of Café Adelaide in the Loews New Orleans Hotel (300 Poydras) in April. He has been a member of the Commander’s Palace culinary team for the past two years.
Hilton Austin announced the promotion of Peter Maffei from chef to exec chef at Finn & Porter (500 E. Fourth St., Austin). • Benchmark Hospitality International awarded John Herdman the toque at Hotel Contessa and its signature restaurant, Las Ramblas (306 W. Market St., San Antonio). He previously served as dining sous chef at Palmetto Bluff in Bluffton, SC.
The Broadmoor appointed Adam W. Thomas exec pastry chef in March, giving him responsibility for all pastry and baking in the Colorado Springs resort’s eight restaurants, two cafes, banquets, weddings, and room service for the resort’s 800 rooms. He previously served as exec pastry chef at The Beverly Wilshire, a Four Seasons Hotel in Beverly Hills. • Chefs Club by FOOD & WINE at The St. Regis Aspen Resort (315 E. Dean St., Aspen) named Didier Elena exec chef of their club, which will feature a rotating lineup of guest chefs. Prior to joining Chefs Club, he was exec chef of Alain Ducasse’s Adour (NYC) and culinary consultant for the Alain Ducasse Restaurant Group.
Loretta Keller and Clay Reynolds of Coco500 opened two restaurants in San Francisco’s new Exploratorium on Pier 15 in April: the upscale Seaglass and more casual cafe, The Seismic Joint. Seaglass, a 200 seat glass box designed by Olle Lundberg, boasts views of the bay. Sachio Kojima, who last worked at Hecho, runs the sushi bar. • Scott Turnbull became sommelier and beverage manager at Solage Calistoga (755 Silverado Trail, Calistoga) in April. He previously held a similar post at Fountain Restaurant at the Four Seasons Hotel Philadelphia. • Portola Hotel & Spa (2 Portola Plaza, Monterey) offered Borris Ilabaca the position of chef de cuisine in March. He has worked at the Seascape Resort in Santa Cruz and The Lodge at Pebble Beach.
The Four Seasons Los Angeles at Beverly Hills appointed Mette Williams exec chef at its modern Italian restaurant Culina in March. She previously worked at Soho House West Hollywood. • Fishing with Dynamite (1148 Manhattan Ave., Manhattan Beach) chef/owner David LeFevre’s new spot, which opened in April, features a floor designed by FC Studio that looks like something you would find in a beachside cottage. His partner, Jerry Garbus, takes charge of the bar here as well as at LeFevre’s M.B. Post. • Pitfire Pizza co-owners Paul Hibler and David Sanfield launched the secret bar/speakeasy, Pie Society (353 E. 17th St., Costa Mesa), in the backroom of the restaurant, in May. • The luxury resort Rancho Bernardo Inn (17550 Bernardo Oaks Dr., San Diego), which replaced the 44 year old El Bizcocho restaurant with Avant, appointed James Kozak chef de cuisine. Kozak was previously at Charlie Trotter’s in Chicago. • Partners Mathew Cape, Robert Kass, and Spoon Singh, veterans of Vinolio, The Kass Bah, and Venice Ale House, respectively, established The Larchmont (5750 Melrose Ave., L.A.) in March. They appointed Cody Diegel exec chef and Don Gragg consulting chef. Diegel worked at Magnolia and Gragg at Gramercy Tavern in NYC. 7 The newest sugarFISH (212 N. Canyon Dr., Beverly Hills) came to town in April. The famous sushi master Kazunori Nozawa, who started the mini chain, is in attendance. 7 Chef/owner Eddy Shin launched the butcher shop, A Cut Above (2453 Santa Monica Blvd., Santa Monica), in May. It serves sandwiches and salads as well as offering organic, natural, and local meats. He last served as exec chef of Primitivo Wine Bistro.
Owner Derek Coughlin turned his burger cart BrunchBox into a brick and mortar restaurant by the same name (620 SW Ninth Ave., Portland) in April. The cart at SW Fifth and Oak remains open.