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Thomas Keller to Open ‘Classic American’ Restaurant Within Upcoming Hudson Yards Project

Thomas Keller to Open ‘Classic American’ Restaurant Within Upcoming Hudson Yards Project


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Keller is also responsible for the selection of 11 other restaurants in the space

Hudson Yards on Manhattan’s West Side is slated for completion in 2018.

Thomas Keller will open a “classic American” restaurant in Hudson Yards, the sprawling project currently under construction on Manhattan’s West Side, the chef confirmed to The New York Times.

Keller and restaurateur Kenneth A. Himmel will also be responsible for the selection of 11 other restaurants that will join the project.

The chef, whose California flagship The French Laundry is currently undergoing major renovations, is also attached to Seabourn, the luxury cruise line for which he will develop a signature restaurant.

“We’re assembling a dynamic group, at different price points with ethnic diversity,” Keller told The New York Times. “American, French, Greek, Spanish, Chinese, Japanese, Italian, you name it.”

Upon its scheduled completion in 2018, Hudson Yards will have one million square feet of restaurant and retail space. A number of the chefs, both domestic and abroad, have been selected for inclusion, but they remain unnamed.


Heralded as the king of vegetables, chef Jeremy Fox has a different focus for 2019. This spring, the award-winning chef known for Rustic Canyon will open Birdie G’s, a new-American project named for his daughter and grandmother that will play on cultural and regional influences from around the country, including the chef&aposs Midwestern family upbringing. The 120-seat restaurant will be located in Santa Monica’s Bergamot Station and serve light, updated versions of comforting dishes like grilled daikon radish piccata and whole roast chicken with dilly matzoh ball soup.

2421 Michigan Avenue, Santa Monica, CA.


Master Chef

Thomas Keller was born in Oceanside, California. His father, a United States Marine, was stationed nearby at Camp Pendleton. When he was seven his parents separated, and Thomas moved with his mother and two older brothers to Palm Beach, Florida, where his grandmother and great aunts helped raise him and his brothers.

Keller&rsquos mother managed a restaurant in the area, and both Thomas and his older brother Joseph worked in the restaurant kitchen from an early age. Thomas was considered too young to work as a cook so he started as a dishwasher. He enjoyed the teamwork of a restaurant kitchen and resolved to become a professional cook. He studied briefly at Palm Beach Junior College but knew his real education would come by working at the best restaurants he could find.

The French Laundry on Washington Street in Yountville, California. The restaurant has received numerous honors and accolades. Most recently, the Michelin Guide awarded The French Laundry their highest rating of three stars for the sixth year in a row, making ThomasKeller the only American-born chef to have two three-starred Michelin restaurants. The menu, which changes daily, commits itself to creating French cuisine, with quality ingredients.

Keller began his career as a professional cook at the Palm Beach Yacht Club in 1974. After two years, he moved to Rhode Island, working first as chef de partie at the Clarke Cooke House, and the following summer at the Dunes Club in Narragansett. There he worked under the French chef Roland Henin, who inspired him to master the exacting art of French haute cuisine.

Returning to Florida, he opened his first restaurant, the Cobbley Nob, with two partners in West Palm Beach. The trio had hoped that their proximity to a sports arena would provide them with a steady flow of business, but the arena&rsquos patrons were not interested in the sophisticated fare he was offering, and the restaurant closed its doors. In the next few years, Keller would pursue his interest in French cooking, developing close relationships with the cooks and proprietors of French restaurants in his own country while applying for jobs in France.

Following the failure of the Cobbley Nob, Keller became sous-chef at Café du Parc in West Palm Beach. His employers there, Pierre and Anne-Marie Latuberne, recommended him to René and Paulette Macary, who operated a restaurant of their own, La Rive, in Catskill, New York during the summer season. Keller spent the next three summers at La Rive in Catskill, where he learned to source produce locally, growing many of his own vegetables, and even trying to kill and dress small game, an experience that gave him greater respect for those who produce the food we eat.

Chef Thomas Keller places a high value on fresh, local produce. Thirty percent of the vegetables served at the French Laundry are grown in his three-acre garden, across the street from the restaurant in Napa Valley, CA.

After his second summer at La Rive, he decided to try his luck in New York City and was hired as chef at Raoul&rsquos. The owner, Serge Raoul, became a lifelong friend. Keller still believed that to become the chef he wanted to be, he needed to study French cuisine at the source by working in France&rsquos great restaurants. For three years he wrote to restaurants all over France. After a third summer at La Rive, he was working at Polo Restaurant in New York City when he finally received a job offer from a restaurant in Arbois in Northeastern France and packed his bags.

The job in Arbois turned out be far less promising than he had imagined, and he headed for Paris. His New York friend Serge Raoul allowed Keller to stay in his Paris apartment. He took advantage of the traditional stagiare system in which unpaid apprentices, called &ldquostages&rdquo in English, learn the skills of the classic French kitchen one by one. By living frugally on his savings, Keller was able to undertake a series of unpaid apprentice positions in the city&rsquos finest restaurants including Guy de Savoy and Taillevent, Michel Pascuet, Gerard Besson, Le Toit de Passy, Chiberta and Le Pré Catalan.

After two years in Paris, Keller returned to New York, confident of his abilities in the kitchen and eager to prove he could run a kitchen in a first-rate establishment. When he was hired as chef de cuisine at La Reserve, he was the first American to lead one of New York&rsquos distinguished French restaurants. Keller was full of new ideas he was eager to implement, but he and the owner did not agree, and Keller moved to a smaller restaurant, Raphael, which he found far more congenial.

Thomas Keller is interviewed inside his New York restaurant, Per Se, in the Time Warner Center in 2004. (AP Photo)

By 1986, he felt ready to try his hand again at opening a restaurant of his own. He joined forces with his friend Serge Raoul to open a restaurant whose name combined the first letters of the partners&rsquo last names: Rakel. The new restaurant got off to a good start, but the stock market crash of 1987 cut deeply into their business. The businessmen who had constituted the base of their clientele went looking for lower-price, more casual dining options until the economy recovered. Serge Raoul was ready to scale down his expectations and convert to a more casual format, but Keller longed to practice the haute cuisine he had mastered in France and left the business, which closed two years later.

Keller remained in New York, consulting, but was completely unsatisfied. Friends urged him to try his hand on the West Coast, and he accepted an offer to become executive chef of the dining facilities at the Los Angeles hotel Checkers. Once again, things got off to a good start, and Keller enjoyed making friends with colleagues in the West Coast restaurant scene. When the hotel was sold, Keller clashed with the new owners and found himself again at liberty. To get by, he started a small business, EVO, importing Italian olive oil.

Chef Thomas Keller during a demonstration at the first annual Pebble Beach Food and Wine Festival in California.

On a 1992 visit to the Napa Valley, he was introduced to Don and Sally Schmitt, owners of a small restaurant in Yountville, a small town in the heart of the wine-growing region. Housed in a building once occupied by an actual laundry, the couple had named their restaurant The French Laundry. They had enjoyed several years of modest success but were now looking to sell their business. Many residents and visitors to the area were lovers of fine wine and well-versed in contemporary trends in fine dining. Keller loved the location, and thought the little town in the heart of California&rsquos wine country would be the perfect place to practice the fusion of tradition and innovation he had long imagined.

The Schmitts wanted $1.2 million for their business, and Keller had nothing resembling that kind of money, but they agreed to take $5,000 from Keller to hold in escrow while he returned to Los Angeles to raise the money he needed. Keller took a $5,000 cash advance on his credit card to retain an attorney who helped him structure a private placement offering. Then the hard work of attracting investors began. Working with a list of everyone he could think of who might have an interest in a restaurant or fine food venture, he called 400 prospects and finally attracted seed money from 52 individuals, one paying as much as $80,000 and some as little as $500 for a share of the business. Armed with his investors&rsquo contributions, Keller secured a bank loan and a federal small business loan.

Thomas Keller outside his flagship restaurant, The French Laundry, in Yountville, California. Keller visited Napa Valley in the early 1990s to find a space to fulfill a longtime culinary dream: to establish a destination for fine French cuisine in the Napa Valley. In his travels, he came across a rustic two-story stone cottage. As he walked into the restaurant&rsquos quaint courtyard, he knew it was where he had been headed throughout his career. The French Laundry, a 1,600 square-foot structure, was built as a saloon in 1900 by a Scottish stonemason. The building later served as a residence, and during the 1920s operated as a French themed laundry. In 1978, the town mayor Don Schmitt and his wife Sally renovated the structure into a restaurant, which Thomas Keller then purchased in 1994.

In 1994, Keller closed the deal and set about renovating the facility. One of the first employees to sign on was a young woman named Laura Cunningham, a Berkeley graduate with some experience in the Napa restaurant scene. The two would work so closely together that within a year she had moved in with him in the house behind the restaurant, and the couple have become partners in life as well as business.

At The French Laundry, Keller applied everything he had learned from his years as a chef and his own previous ventures. He opened the restaurant for more days of the week and gradually evolved a policy of offering two nine-course tasting menus, one vegetable-based, and a second based on animal protein. He combined his thorough knowledge of French tradition with his own flair for humor and imagination, offering his guests a seemingly endless series of exquisite small plates, such as a miniature ice cream cone of salmon tartare, or a small serving of oysters and caviar resting on a bed of tapioca.

The French Laundry in Yountville, California is the cornerstone of the still-expanding Keller Restaurant Group.

Visitors to Napa brought word back to San Francisco, where favorable mention in the press drew interest from even farther away. In 1996, the James Beard Foundation named Keller &ldquothe Best Chef in America.&rdquo A 1997 article by the influential New York Times critic Ruth Reichl pronounced The French Laundry &ldquothe most exciting place to eat in the United States,&rdquo and soon lovers of fine food from all over the world were making the pilgrimage to Yountville to sample Keller&rsquos fare. On its list of &ldquo50 Best Restaurants in the World,&rdquo Restaurant magazine named The French Laundry &ldquoBest Restaurant in the World&rdquo for two years running.

Keller and Cunningham opened a more casual establishment, Bistro Bouchon, in Yountville in 1998. Thomas Keller, who had been inspired by classic cookbooks as a novice chef, published The French Laundry Cookbook in 1999. TIME magazine named him &ldquoAmerica&rsquos Best Chef&rdquo in 2001. Two years later, Keller opened Bouchon Bakery in Yountville and started his own wine label, Modicum.

The French Laundry restaurant on Washington Street in Yountville, California, is pictured on June 23, 2011. (AP)

In the years that followed, Keller and Cunningham expanded their operations in a number of directions simultaneously with new restaurants and manufacturing ventures. In 2004 they opened a Bouchon Bakery & Café in Las Vegas and a new fine dining establishment, Per Se, in New York City. Keller served as a consultant on the feature film Spanglish, and in collaboration with restaurant designer Adam D. Tihany, created K + T, a collection of silver hardware and cocktail ware for Christofle Silversmiths.

In 2006, the Thomas Keller Restaurant Group continued to expand, adding the family-style restaurant Ad Hoc in Yountville, as well as outposts of Bouchon Bakery in Las Vegas, and Bouchon Bakery & Café in New York. That same year, the bible of international food connoisseurs, the Guide Michelin, paid its first visit to New York and awarded Keller&rsquos Per Se its highest rating: three stars. It was the first American restaurant to receive this honor. The following year, Michelin inspectors came to the West Coast and gave The French Laundry three stars as well. In a few years, Keller&rsquos restaurants would collectively receive seven stars in a single year&rsquos Michelin Guide.

The Keller empire expanded to Southern California with the 2009 opening of Bouchon and Bar Bouchon in Beverly Hills. The same year, Keller published a book of family-style recipes, Ad Hoc at Home, which spent six weeks on The New York Times bestseller list. In 2011, Keller opened branches of Bouchon Bakery in Beverly Hills and in New York&rsquos Rockefeller Center.

2009, Lyon, France: Master chefs Paul Bocuse, Daniel Boulud and Thomas Keller at the Bocuse D&rsquoOr, the renowned international cooking contest. In 2017, Thomas Keller and his Team USA procured the ultimate victory, winning the Gold Medal for the United States for the first time in the competition&rsquos 30-year history. (Owen Franken/Corbis)

Keller&rsquos 2012 cookbook, Bouchon Bakery, was on The New York Times bestseller list for nearly two months. The following year he added two additional locations of Bouchon Bakery at The Venetian in Las Vegas while continuing to vary his commercial ventures. With Lena Kwak, the research and development chef of The French Laundry, Keller had developed Cup4Cup, a gluten-free flour. In 2013, Keller and Kwak introduced gluten-free pancake, waffle, brownie and pizza mixes. As a consultant for All-Clad Metalcrafters, Keller advised on the creation of the All-Clad Copper Core Bocuse D&rsquoOr Cookware. With the porcelain manufacturer Raynaud and the design firm Level, Keller created the Hommage collection of white porcelain dinnerware.

Keller with one of his heroes and mentors, legendary French chef Paul Bocuse, and the statuette named for him.

In France, Keller formed a friendship with the legendary chef Paul Bocuse, sponsor of the Bocuse d&rsquoOr competition, the Olympics of international cooking. With Paul Bocuse&rsquos son Jerome and their fellow chef Daniel Boulud, Keller founded the Bocuse d&rsquoOr USA Foundation (Ment&rsquoor) in 2008 to &ldquoinspire culinary excellence in young professionals and preserve the traditions and quality of classic cuisine in America.&rdquo Keller and the Bocuse family hoped to see young American chefs compete successfully in this competition, but a number of years would pass before American chefs would reach the winners&rsquo circle. The French government named him a Chevalier of the Legion of Honor in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating culinary art in America. His old friend, Chef Paul Bocuse, presented Keller with the Legion&rsquos medallion in a 2011 ceremony in New York City.

Awards Council member Dr. Andrew Weil presents master chef Thomas Keller with the Golden Plate Award of the American Academy of Achievement at the 2014 International Achievement Summit in San Francisco, California.

Thomas Keller drew closer to the realization of a longtime dream when his Team USA won the silver medal at the 2015 Bocuse d&rsquoOr competition in Lyon, France. In 2017, Keller and Team USA secured the ultimate victory, winning the Gold Medal for the United States for the first time in the competition&rsquos 30-year history. Today, Thomas Keller and Laura Cunningham make their home in a house behind The French Laundry, while they operate fine dining establishments &mdash as well as casual bistros, cafés and bakeries &mdash in New York, Las Vegas, Beverly Hills and the Napa Valley.

His Surf Club Restaurant in Miami marked a return to the &ldquocontinental&rdquo style of dining enjoyed in the legendary restaurants of the 1940s and &rsquo50s. Keller plans to continue this movement at the art deco-themed TAK Room on the firth floor New York&rsquos Hudson Yards complex. The new restaurant features intimate dining rooms with a fireplace, live music, lush greenery, a glass-enclosed conservatory room, an outdoor terrace and a lounge, with a Bouchon Bakery on the same floor. Apart from his innovative restaurants, Thomas Keller&rsquos books &mdash and above all his dedication and imagination &mdash have brought his informed and inventive cookery into homes from coast to coast and around the world.


Unique Location, High Quality, New Decor And An On-Premises Chef/Owner Makes Porter House Bar and Grill New York’s Top Steakhouse

Porter House Bar and Grill has a new decor and overlooks New York's Columbus Circle and Central . [+] Park.

Porter House Bar and Grill

When the vast Time-Warner Center at Columbus Circle was looking for tenants, many restaurateurs expressed doubts that people would want to traipse up and down escalators, past clothing boutiques and eyeglass shops, to dine there. By attracting Thomas Keller to open Per Se and Masa Takayama to open Masa, fears that the premises would be occupied by chain restaurants owned by Midwestern corporations eased, and a number of upscale restaurateurs took a chance. Not all succeeded: Jean-Georges Vongerichten, whose Jean-Georges flagship was across the street in the Trump building, signed to do a steakhouse at Time-Warner that looked designed by the Addams Family. It didn’t last long.

Chef/owner Michael Lomonaco has been at Porter House Bar and Grill since its opening a decade ago.

Porter House Bar and Grill

Its replacement, in 2006, was another steakhouse, Porter House, which not only looked more conventional, though of a very fine polish, but had the expertise of chef-operator Michael Lomonaco, whose bona fides include residence at some of New York’s grandest, high-profile restaurants, including `21’ and Windows on the World (from which he escaped on 9/11 by stopping on the ground floor for five minutes to have his eyeglasses fixed).

Lomonaco is as much a field marshal as he is a chef who knows what his clientele wants and is willing to pay for as long as it’s of the highest quality. Add to this a truly spectacular panorama overlooking Columbus Circle and Central Park and you have a restaurant that is uniquely New York in style and substance.

If you could order just one side dish at Porter House Bar and Grill, it should be the nonpareil . [+] onion rings.

Porter House Bar and Grill

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The reception is always gregarious for both regulars and newcomers. There’s a swank, big bar up front with shadowy booths and bartenders who know how to make classic cocktails the right way The tables in the dining room, which was wholly redecorated a couple of years ago, are large and well set new chandeliers cast a fine glow from dusk through evening, when the magical lights of the city blink on across Central Park West. The wine list is substantial in every category, though not cheap and I’d like to see more bottles under $100.

Whenever I’ve been to Porter House, whose name is as straightforward as the menu, Lomonaco has always been in service, walking through the dining room to welcome newcomers and to be detained by regulars who have plenty of stories to tell him and many questions to ask. Chef de cuisine Michael Ammirati has been with him since the beginning, so consistency is assured.

Porter House’s menu does not stray from the sacrosanct formulas of the steakhouse genre, though there is no sense of a kitchen simply going through the motions of turning out its 50,000th dish of creamed spinach. Case in point are the onion rings: Had Lomonaco invented them, they would be hailed as a New York original instead he has perfected them as big wide ribbons of crunchiness from a well-seasoned batter and the sweetness of the onions within. No one does them better.

Porter House Bar and Grill serves an array of USDA Prime beef as well as Japanese wagyu.

Porter House Bar and Grill

Certainly the crab cakes rank among the best in town, made from jumbo lump crab with a tangy tartare sauce ($27), as does the very flavorful slab of bacon ($19), which does not have that overly salty taste you often find. A simple shrimp cocktail of U8-size shrimp ($28) is simply delicious, the shrimp as sweet as if fattened on corn. They come with Green Goddess dressing and cocktail sauce. The artisanal charcuterie board of Mangalitsa ham, prosciutto, speck and cacciatorino sausage ($21) easily feeds two, and the creamy sea scallops roasted with capers, croutons, lemon and celery root and lavished with brown butter ($26) are as good as at any French restaurant in the city.

At the moment Porter House is serving white truffles over pasta or risotto ($95), and they don’t skimp on the shavings of exceptionally aromatic truffles. I asked Lomonaco if he can get such high quality truffles throughout the season, and he answered that the chief supplier, Urbani, is just a few blocks away and is a good friend of the house.

Our table of four shared a massive porterhouse for two (we demolished it) and a fine New York strip, all cooked with a good searing on the outside. Colorado lamb chops with mint leaf salad ($58) were good, if not out of the ordinary. Lomonaco has added Japanese wagyu to the menu at $225 for 12 ounces, if such an extravagance is your wont, as well as a two-pound butter-poached lobster with a fricassée of fennel, leeks and carrots ($75).

I could make a meal of those onion rings ($12) and happily trade the creamed spinach ($12) for a potato. On the other hand, the French fries ($12) are so good, they seem requisite to a steak dinner. The key here, as noted, is the high quality of the ingredients and the sense that producing everything on the menu thousands of times has led to precision rather than the same old thing.

Wholly American desserts like hot fudge sundae and coconut layer cake are easily shared.

Porter House Bar and Grill

This is a steakhouse, so Wayne Harley Brachman’s desserts are going to be tremendous in size. That means the chocolate blackout cake ($16), dense but moist, is big enough to share with a table of four or more. The apple crostata with caramel gelato and butterscotch sauce ($14) and the seven-layer South Carolina coconut cake ($16) are also meant for several forks. Or go with the hot cookie plate ($14) and kid yourself that it’s a lightweight dessert. Or go whole hog with the ice cream sundae with chocolate fudge and maple-soaked walnuts (12).

The service staff is well co-ordinated, though it’s not always easy to tell who’s a waiter or a busboy, and they get a bit lax after 9:30.

Porter House thrives for all sorts of logistical reasons—access to thousands of Time-Warner’s tenants, its location in a primary nexus of New York’s West Side, proximity to Carnegie Hall, Lincoln Center and the Theater District and a year-round flow of tourists who come to visit the building—so that the restaurant being set on the fourth floor has become part of the experience. Lomonaco has also opened a Hudson Yards Grill in the cavernous Hudson Yards skyscrapers, which has its own problems of accessibility, and the future of that development is in considerable flux. But Porter House, by giving its guests everything they expect and doing it in one of the grandest locations in the city, has made it a very classy midtown icon.


Neighborhood Spotlight: Hudson Yards

The highly anticipated Hudson Yards neighborhood has finally opened, unleashing its exceptional collection of restaurants curated in partnership with Thomas Keller. Lucky for you, some of the most exciting eateries from David Chang, José Andrés & the Adrìa brothers, and Costas Spiliadis are already on Resy.

Party Size

Spanish Diner at Little Spain

A sensational destination for all things España, Mercado Little Spain is the culinary extravaganza imagined by none other than José Andrés and brothers Ferran and Albert Adrìa, of El Bulli fame. The market and dining destination will have 35,000 square feet dedicated to Spanish food and drink, and house fifteen kiosks and three restaurants, opening in the coming weeks: for Spanish seafood head to Mar, for live fire fare go to Leña, and for a more fast-casual meal, Spanish Diner is your best bet.

Mar at Little Spain

Leña at Little Spain

TAK Room

Rumored to be among Hudson Yards’ most glamorous establishments, TAK Room comes courtesy of chef Thomas Keller. Taking a cue from the lavish grandeur of a bygone era, the 200-seat restaurant is an ode to timeless continental dining, with tableside preparations, Champagne carts, live music, and an outdoor dining area with Hudson River views.

Estiatorio Milos Hudson Yards

Costas Spiliadis, the acclaimed chef-restaurateur who introduced Hellenic cuisine to North America, is flying in fresh fish caught off the shores of the Mediterranean for his swanky Hudson Yards locale. At this expansive space, with outdoor terrace and panoramic views, Greek food shines—expect fresh-strained Greek yoghurt, grilled octopus with Santorini fava, and fish baked in Aegean sea salt, with over 100 Greek wines by the glass and specialty cocktails for good measure.

Momofuku Kāwi

Kāwi is the latest addition to David Chang’s Momofuku group. Here, executive chef Eunjo “Jo” Park pulls from her fine dining background, time spent cooking in Korea, and work at Momofuku Ko to craft one exciting menu.

Hudson Yards Grill

Helmed by native New Yorker and chef Michael Lomonaco, Hudson Yards Grill offers hospitality-driven brasserie fare within an inviting setup. At this distinctly American concept, expect delicious burgers and salads, a sushi bar, daily rotisserie specials, and prime cuts reminiscent of Lomonaco’s award-winning Porter House Bar and Grill.

Queensyard: Restaurant

Get a bit of Britain on the Hudson at D&D London’s latest New York concept, featuring original art and sweeping views. Featuring farm-to-table fare influenced by both sides of the Atlantic, Queensyard blends New York cuisine with British dishes both classic and new. Head to the Kitchen for a more casual affair, while the Restaurant provides a refined, dinner-only experience.

Queensyard: Kitchen

Wild Ink

Stylish and sleek, Wild Ink is inspired by a chef’s travel journal, where recipes and cultures collide. In the kitchen, the vibrancy of Asian cuisine is inflected with global strokes, resulting in dishes like curried lamb momo, crab mac and cheese wonton, and Singaporean crab croquettes.


2019's Hottest New Openings Across New York

We&rsquove gathered intel from far and wide, using the best of our TVR abilities to discover 28 of New York's hottest new venues, hotels, restaurants and cafés that have opened from last spring till now, and some that have yet to open their doors too. You might find hotels in your own neighborhood you had no idea existed. You might even find a few places you&rsquove been busting at the seams to host an event with. There's a stunning Scandinavian-inspired wedding and event venue in a Hudson. There's a new mid-century modern hotel opening at the TWA terminal at JFK. There's plenty of new restaurants embracing color and cozy cafés perfect for spending the day in.

No matter the size of your gathering &ndash from coffee for a couple to a fête for five hundred &ndash there's something on this list in New York to fit your next event, big or small.


2019’s Hottest New Restaurant Openings Across the Globe

Getting together with friends and family for an incredible meal is one of life&rsquos greatest joys. But with all the new restaurants that have opened in the last year, it can be a little daunting to pick one that&rsquos right for you and your people. Not sure where to start? Let us help you find a place. Whether you&rsquore celebrating your partner&rsquos birthday, coordinating your class reunion, scheduling an important business meeting, or simply looking for a cocktail spot to hit up with your friends, we&rsquove got you covered.

Visiting Portland and craving a late night with your local friends over bourbon and burgers? Head to Abigail Hall. Want to introduce your work friends to buttermilk biscuits and crispy fried chicken in a sophisticated space? Try Garden & Gun Magazine&rsquos clubhouse in Atlanta. Looking for a romantic, vintage-feeling space in London to host a small post-elopement party? Cocktails at Cora Pearl could be your jam. You can even dine inside an old bank vault in Porto just because you feel like it.

Read on below to discover the new restaurants we&rsquore most stoked about right now. Some have celebrity chefs, others have chocolate babka. All have a space that could be right for your next get together.


Edgewater Public Market is a tremendous example of an adaptive reuse project which also has the potential to benefit a community significantly. Perhaps for this reason-and also because of the anticipation for some delicious food and local shops-many around the Denver area have sat for months asking, “When will Edgewater Public Market Open?”

Now, those questions have finally been answered. In what could be considered breaking news to many, on November 15th, 2019, the team at Edgewater Public Market announced a November 16th, 2019, grand opening for Edgewater Public Market.

Some Colorado-based powerhouse firms- LCP Development and 8020 Builders, along with Meridian 105 Architects- are the creative forces working behind the scenes to create the 4-building Edgewater Public Market out of a 48,000 square foot dilapidated old King Soopers and the adjoining shopping center.

Now, this modern food hall and retail market will cover a combined space of almost 76,000 square feet, across 4 buildings, when it’s all said and done.

While Colorado seems to love food halls more than most places, people should note that this is not “another Denver food hall,” either, because Edgewater is its own small city. So, while we can’t tell you whether or not the Edgewater Public Market will be a success-everyone involved surely is rooting for this project to succeed.

However, we can tell you what businesses you can expect to be operating at Edgewater Public Marker as of the Novermber 16th, 2019 opening, according to the Edgewater Public Market Website.


Off Duty A Fun, Fascinating Compendium of Lists

10 Deservedly Famous Lists by Famous People

10 Deservedly Famous Lists by Famous People

These notes by notables—from Charles Darwin to Marilyn Monroe—highlight strategies to succeed, die happy and just get on with life as an icon.

7 Inside Stories Behind the ‘Friends’ Set Design

7 Inside Stories Behind the ‘Friends’ Set Design

Joey and Chandler’s recliners. The Central Perk sofa. That weird gold frame on Rachel’s door. As the sitcom turns 25, the set designers dish on their décor decisions.

The Plaid Shirts American Men Crave Most

The Plaid Shirts American Men Crave Most

American brands such as Lands’ End and Eddie Bauer have trafficked in tartans for decades. Here are the best-sellers, all shirts or jackets, from six popular catalogs.

The Best Headphones According to Top Record Producers

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6 platinum selling music pros and the headphones they most ardently recommend——from brands like Sennheiser, Audio Technica and (surprise) Apple.

8 Drinks Good Enough to be a Bartender’s Last on Earth

8 Drinks Good Enough to be a Bartender’s Last on Earth

Excerpted from ‘Last Call’ by Brad Thomas Parsons (Ten Speed Press).

1. Last Word "For me, the Last Word is the alpha and the omega. It’s the perfect cocktail. It’s balanced, it’s citrusy, it’s tangy. You get those botanical notes from the gin." —Joseph Stinchcomb of Saint Leo, Oxford, Miss.

2. Miller High Life and a Glass of Rye Whiskey "In a time when cocktails, mixing drinks, and knowing all about spirits are very en vogue, it is comforting for me to find enjoyment, satisfaction, and fulfillment in two simple things." —Gary Crunkleton of the Crunkleton, Chapel Hill, N.C.

3. Iced Tea"I’d brew it in true Okie style, in a big jar on the porch, steeped with the light of the sun. I’d throw mint in there. Maybe an orange or a lemon slice. I’d church it up a little." —Damon Boelte of Grand Army, Brooklyn

4. Death in the Afternoon "I was thinking what spirit would make me happy if it was my last drink and that would have to be absinthe. Sometimes during a shift, I’ll take a little sip and it just makes everything better." —Ryan Kim of the Prince, Los Angeles

5. 50/50 Martini "I just love how classic, beautiful, and minimalistic this drink is. It sums up how I want to be in life." —Anu Apte-Elford of Rob Roy, Seattle

6. Tequila Gimlet "But if it’s going to be my last one, it better be cold as hell and in a heavy rocks glass—like a beautifully cut Waterford crystal glass." —Ariel Arce of Tokyo Record Bar, Manhattan

7. Bud Light "I just like cold beer. Bud Light is my go-to choice. That’s just me." —Karen Brownlee of Earnestine & Hazel’s, Memphis

8. Manhattan "And for the garnish, give me three cherries. Might as well: I’m dying, right?" —Aaron Polsky of Harvard & Stone, Los Angeles

4 Bistros in Paris for Frugal Feasts

4 Bistros in Paris for Frugal Feasts

How to tuck into a divine meal in Paris without forking over a fortune? Stick to lunch. These 4 ambitious neighborhood bistros offer 3-course midday meals for 25 euros or less.

6 Strong Fall Boots Ranked by Eyelet Count

6 Strong Fall Boots Ranked by Eyelet Count

From compact two-eyelet Chukka boots, to a pair of thigh-high stompers, a boot-by-numbers guide to help you plan out your next fall footwear purchase.

2 Eyelets: Boots, $150, clarksusa.com

4 Eyelets: Our Legacy Boots, $475, eastdane.com

6 Eyelets: Boots, $344, adieu-paris.com

8 Eyelets: Boots, $995, ysl.com

10 Eyelets: Boots, $150, drmartens.com

18 Eyelets: Boots, $1,980, rickowens.eu

4 White-Knuckle Ski Resorts, as Painted by a Trailblazer

4 White-Knuckle Ski Resorts, as Painted by a Trailblazer

Some of the most challenging mountains in North America, illustrated by ski-trail artist James Niehues.

If you’re trying to settle on a ski resort this winter, James Niehues’s new book "The Man Behind the Maps," (Open Road Ski Company) may offer some inspiration, or at least the pleasure of window-shopping. Over his 30-year career, Mr. Niehues, a Colorado-based artist and something of a celebrity among ardent skiers, has painted countless trail maps for resorts—from Colorado’s Crested Butte to Serbia’s Kopaonik. More than 200 prints of his paintings appear in the hardcover book. "My maps aren’t accurate for exact geography, but they are accurate in terms of what the mountain is like to ski," he said. "It’s really important to show the skier what each resort has to offer, the feeling of skiing and being outdoors. That’s what I try to capture with the freedom of a brush." Of his many mountainous muses, we zeroed in on four of the most challenging, depicted here trail by trail.

1. Red Mountain Resort, B.C. Some of Red is as family-friendly as it gets—but the rest of it will test your limits with long, powdery runs and tree skiing.

2. Taos Ski Valley, N.M. A bucket-list place for hard-core skiers, with alpine chutes, steep glades and hike-to terrain.

3. Jackson Hole, Wyo. See that vertical wall shooting up from the valley floor? It’s a no-man’s-land for all but the strongest skiers.

4. Alta & Snowbird, Utah These two legendary, connected resorts offer cliffs, couloirs and bowls for the experts, and more mellow basins for aspiring experts.

4 Ways 'The Matrix' Predicted Men's Fashion

4 Ways 'The Matrix' Predicted Men's Fashion

Twenty years after its release, the clothes from this sci-fi blockbuster feel fresher than ever—from tiny sunglasses to floor-sweeping trench coats.

The cyberpunk monomyth known as "The Matrix" didn’t just popularize the idea that we’re living in a simulation. According to Emma McClendon, curator of the Museum at FIT’s upcoming exhibition "Power Mode: The Force of Fashion," the movie is a "synthesis of aesthetic codes from the ’90s" that somehow predicted how style-conscious men would dress in 2019. Four points of prescience:

1. Tiny Sunglasses As Neo, the film’s protagonist, Keanu Reeves completes his transformation from a hacker into the bullet-dodging "One" by donning teeny wire-frame sunglasses. This year, Saint Laurent has updated the look for its New Wave sunglasses and, coincidentally or not, made Mr. Reeves the face of its winter 2019 campaign. Balenciaga hinted at its own love for "The Matrix" with the appropriately named Neo Round sunglasses, a plastic-framed version of the One’s oval shades.

2. Leather Trench Coats In Ms. McClendon’s view, no garment is more synonymous with "The Matrix" than the floor-length, crocodile-embossed leather trench that Laurence Fishburne wears as Morpheus. John Lawrence Sullivan, a goth-inflected brand based in Tokyo, echoes this menacing style with its fall/winter 2019 collection. Designer Arashi Yanagawa offers up a calf-length, double-breasted trench in glossy black leather with an exaggerated belt whose ends hang past one’s knees

3. Distressed Knitwear When our heroes aren’t plugged into the chic simulator world, they wear tattered knits, which Ms. McClendon said evoke the ‘90s grunge aesthetic and the early work of Japanese designers like Comme des Garçons. Indebted to this look, the ’90s-nostalgic brand R13 makes a distressed and frayed crew neck sweater in bleached black, its holes held together by punk safety pins that would look right at home on Morpheus’s Nebuchadnezzar hovercraft.

4. Utility Gear Waging war against tyrannical machines, Neo and his cohorts adopt a combat-ready style, with guns in holsters and other gear secured by straps. The look, said Ms. McClendon, "reflects their lethal power." It also resembles the high-fashion fetish wear with which ’90s-era Helmut Lang and Versace played with ideas of domination and subordination—central themes in "The Matrix." Today, brands like 1017 Alyx 9SM similarly add S&M flourishes to basic garments. Neo could easily have worn its signature leather harnesses with silvertone hardware in his battle with the Agents.

The Top 4 White Paints Favored by Designers

The Top 4 White Paints Favored by Designers

The most popular interior whites—all from Benjamin Moore—in our survey of over 100 design pros.

1. "Because White Dove has gray and cream undertones, it has a chameleon quality that makes it very versatile. On trim or cabinets in a room with warmer walls, it reflects that warmth, and in a cooler room it reflects cooler tones." —Lilse McKenna, Brooklyn designer

2. "The brightness of Super White gives the illusion that it’s a fresh coat of paint. It’s crisp and fresh." —Ryan Turf, President, CB2

3. "Chantilly Lace is a bright white with cool tones of blue and gray. It’s not too white, but it’s also not too creamy—the perfect balance." —Jade Joyner, co-founder & Principal Designer, Metal + Petal, Athens, Ga.

4. "When you can find a perfect white that feels warm without falling to the cream side of the spectrum, like Simply White, use it." —LeeAnn Baker, Seattle designer

Bob Hope's 1969 Packing List For Entertaining the Troops

Bob Hope's 1969 Packing List For Entertaining the Troops

The 20-item packing list that Bob Hope’s staff compiled in 1969 to streamline his frequent trips around the world to entertain troops.

1. Pajamas - Robe
2. Slippers
3. Razor
4. Water-Pik
5. Socks (wool and silk for dress)
6. Jogging shoes)
7. Dress shoes, sport shoes
8. Handkerchiefs (silk and white)
9. Hair Brushes (2)
10. Alka Seltzer
11. Norelco (02) Capsules
12. Nail Kit
13. Brut 33
14. Ties
15. Shirts (sport and dress — make sure stays are in collar)
16. Undershorts and undershirts
17. Sweaters for golf
18. Golf pants
19. Suits
20. Tux (dress shirt, black bow tie, cuff links, studs)

—Courtesy Library of Congress

The 5 Wines We Should Be Drinking More Of

The 5 Wines We Should Be Drinking More Of

Some wines simply don’t get the attention and respect they deserve. Our wine columnist’s top 5 underrated bottles are overachievers when it comes to quality, quaffability and value for money.

23 Obscure Alexa Skills You’ll Want to Test

23 Obscure Alexa Skills You’ll Want to Test

Not-necessarily-welcome tasks Amazon’s trusty A.I. assistant can perform for you and your loved ones.

1. Play soothing music for your dog while you’re away.
2. Queue up vintage audio from Grateful Dead concerts.
3. Recite random quotes from NBC’s "The Office."
4. Roll some "dice" for you.
5. Broadcast old radio shows.
6. Quote mostly depressing lines from Charles Bukowski.
7. Suggest nice things you might say to your mom.
8. Log your baby’s poops.
9. Shake a virtual Magic 8-ball to answer burning questions? "Signs point to yes."
10. List funny boat names.
11. Subject you to a quiz to help determine your creative personality type.
12. Blare out the relaxing sounds of a dentist’s drill.
13. Tell you sad facts designed to make you cry.
14. Laugh at your jokes with a prerecorded 30-second track.
15. Train you to do 10,000 burpee exercises in 100 days.
16. Remember how long food has been in your fridge.
17. Read your children a soothing bedtime story.
18. Play George Costanza’s sing-songy answering machine greeting: "Believe it or not, George isn’t at home. "
19. Share the relationship advice of Maury Povich.
20. Scare your friends with spooky Halloween sounds played at random intervals.
21. Let you leave a heartwarming message for your partner (or roommate).
22. Fill your home with the sounds of flatulence.
23. Remind you that you are very poor.


David Grutman Founder, Groot Hospitality

“In all of our places, you’re either going to see a star or be treated like one,” David Grutman says of his trendsetting Miami hotspots LIV and Story, both on Forbes’ list of top 10 nightclubs in annual revenue. Once known mainly as a nightlife impresario, Grutman has branched out into restaurants as well, having opened the sushi spot Komodo and the plant-based restaurant Planta in the past couple of years.

His latest project is a flashy combo of the two—nightlife and dining—which is set to come to fruition this month with the opening of the glitzy 13,500 square-foot Swan (a 250-seat French restaurant) and Bar Bevy (a lounge and craft cocktail bar) in the Design District. His partner in the project? A musician you may have heard of named Pharrell. And that’s not all Grutman has up his sleeve: He’s working on a retail and shopping concept in an old South Beach Firestone. “We always set the tone and the trend, we never follow them,” Grutman says.


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