The Baltimore-based Bagby Restarant Group (Fleet Street Kitchen, Ten Ten, and Bagby Pizza Company) launched Cunningham’s (One Olympic Place) in November.
magnify Click image to view more.

Birth Announcements: January/February 2014

Juliet Glass - January/February 2014

Rotisserie Georgette opened in November at 14 East 60th Street. This is the first restaurant for Georgette Farkas (former marketing/public relations director for Daniel Boulud), and her focus is sophisticated, ingredient-driven food, much of it kissed by the open flames of a rotisserie. The executive chef is Frenchman David Malbequi, who has worked Stateside for both Boulud and Laurent Tourondel. The 92 seat space is elegant and comfortable, with caramel-hued leather banquettes and hand-painted azulejo tiles. Apps ($14 to $28): foie gras terrine with Tokay gelée, rhubarb chutney, and brioche toast; roasted leeks with duck prosciutto, mâche, pine nuts, and grilled onion vinaigrette. Mains ($32 to $43): roasted lamb loin with lemon confit, mint, and parsley; whole chicken from the rotisserie with grand-mère sauce (red wine, mushrooms, and bacon).

Restaurateurs chef Timothy Spinner and Brian Sirhal, protégés of Jose Garces and the duo behind Cantina Feliz and La Calaca Feliz, unveiled Taqueria Feliz (4410 Main Street) in November, with a focus on Mexican street food. The 85 seat space is rustic, yet vibrant: exposed steel and wood beams are colorfully offset with oilcloth banquettes and a hand-painted mural over the bar. Executive chef Lucio Palazzo was formerly chef de cuisine at La Calaca Feliz. Apps ($8 to $10): salad of jicama, Gala apples, avocado, baby arugula, and pumpkin seeds; hot wings with salsa valentina, pico de gallo, sesame seeds, and crema. Mains ($10 to $19): lightly smoked lamb roasted in banana leaves with mulato chiles, nopales, and chickpeas; tempura battered blue tilapia tacos, chipotle mayo, cabbage slaw, and radishes.

The Baltimore-based Bagby Restarant Group (Fleet Street Kitchen, Ten Ten, and Bagby Pizza Company) launched Cunningham’s (One Olympic Place) in November. A wood and stone bar and tables draped in white balance rustic and urban themes in the 195 seater. Product from the restaurant’s own 200 acre vegetable and livestock farm is featured throughout the menu, a collaboration between Bagby corporate chef Chris Becker and Cunningham’s executive chef Chris Allen (recently of Farmer’s Cabinet). Apps ($6 to $15): grilled carrot/avocado salad with caraway seeds and cumin; pork belly/shrimp dumplings with salsa verde coulis and pickled radishes. Mains ($18 to $65): Hudson Valley duck breast with Golden Rice, squash/turnip salad, huckleberries, and horseradish; grilled whole Maine lobster with fennel, shiitake mushrooms, rutabaga puree, marjoram, and piment d’Espelette.

In October, Dallas-based Consilient Hospitality unveiled CBD Provisions at 1530 Main Street, in a long-vacant building adjacent to The Joule Hotel. Consilient is also spearheading the redo of the restaurant space within the hotel (formerly a Charlie Palmer outpost), which will open this spring as a fine dining destination. For CBD, Consilient recruited former Palmer executive chef Michael Sindoni to helm the kitchen and honor the culinary traditions and natural bounty of Texas. The 182 seat interior combines the looks of a big city brasserie with salvaged woods and exposed brick. Starters ($8 to $14): kale salad with boquerones, three year old cheddar cheese, and yogurt dressing; peel-and-eat gulf shrimp with Bloody Mary sauce. Mains ($15 to $59): pig’s head carnitas with roasted salsa, radishes, and tortillas; butcher’s steak with zucchini gratin and chimichurri sauce.