We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Construction has already begun on the site that will become the first full-block skyscraper on Park Avenue in decades.
Get ready for “The Four Seasons on steroids for the twenty-first century.” The team at Eleven Madison Park and The NoMad, two of the most revered restaurants in New York City with four Michelin stars between them (ranked No. 26 on The Daily Meal’s 101 Best Restaurants in America list, respectively), is planning something giant. Chef Daniel Humm and restaurateur Will Guidara will be opening a new two-story, 14,000-square-foot restaurant inside what will become a giant steel skyscraper at 425 Park Avenue.
The building itself, which will stand 670,000 square feet tall, will be the “first full-block office tower to rise on Park Avenue in a half a century,” according to the New York Post. The project was revealed in a groundbreaking ceremony on June 10, and is expected to be completed by 2018.
The “Four Seasons on steroids for the twenty-first century” comment comes from David W. Levinson of L&L Holding Company, which will own and operate the soon-to-be skyscraper. He also said that the Eleven Madison Park team is “going for No. 1 in the world.”
Specific details about the restaurant have not yet been revealed, but as 2018 looms closer, you can bet that buzz will increase exponentially. Humm and Guidara did say that award-winning architect Norman Foster, who is designing the building, will also be the creative architectural force behind the restaurant.
6 Day NYC Report - Eleven Madison Park, Atera, Bouley, Jean Georges, Lincoln, Marea
Seattleite here. I was in NYC earlier this month and hit some notable spots during a long weekend. What originally began as a quick jaunt to see Pippin (best friend treated me to plane tickets and for the show) turned into a whirlwind six-day foodie and opera tour (with three performances at the Met Opera). I had lurked here on the Manhattan board for weeks prior to do my research. lots of good threads here, especially a notable one about packing too many high-end spots into a short period of time I was mindful of this and did try to spread the heavy-hitters apart by at least a day. Thanks especially to ellenost for many insightful responses and general nuggets of wisdom.
I've been a food meetup organizer for 3+ years in Seattle and have hit lots of Pacific NW hot spots (The Willows Inn, Canlis, The Herbfarm, Le Pigeon). This trip would be my first foray into Michelin 1* & 2* territory. I’d done some 1* places in SF.
Day one: Lunch - Bouley
Day one: afternoon - ABC Kitchen
I spent the next few hours exploring, walking, and generally digesting my earlier feast. Met a friend in Chelsea after work she was hungry and asked if I’d be interested in a pre-dinner bite. I turned her down, saying that I wanted to save my full appetite for my late dinner (9pm seating) at Atera. We ended up at ABC Kitchen and sat at the back bar. Very hip place and totally full on a Friday night. The walk through the dining room seemed endless and every table was taken. Got a two-top in the back, we had cocktails which were spot on and my friend had their burger. From what I saw and heard her describe, it was juicy and definitely hit the spot. Definitely a great place for after-work drinks and nibbles.
Day one: Dinner - Atera
Day two: Respite, Opera, & Pippin
Had to purposely lay off any substantial meals given the previous day’s superlative restaurant double. I attended a matinée opera at Lincoln Center. Scanned the neighborhood and the pre-opera meal ended up being a quick bite at Epicurie Boulud across the street. Went with a tuna sandwich - fresh and definitely filling. After the opera, I headed to Time Square to build up an appetite and see if any hole-in-the-wall type places looked interesting. Tried for ramen at Totto, but the queue was too long, then headed to Xi’an Famous Foods, but they only took cash and I didn’t have much. Argh! Had to settle for Chipotle since I was pressed for time. Made it to Pippin which was completely entrancing and a pure joy.
Day three: Lunch at Punjabi Grocery & Deli and Hot Chocolate at Max Brenner
Had to try for Indian food and I’d considered hitting E 6th St based on a friend’s recommendation, but online research led me to a posting for Punjabi Grocery & Deli on Yelp and went with that. Met a vegetarian friend there which worked out because all of their offerings seemed to be meatless. The shop is a small deli with grocery items scattered about. A deli case had about ten Indian curries, including all of the usual suspects. They also had samosas, pakoras, etc. Nevertheless, everything was filling and spiced just right. I had a satisfying combo (less than $7 with tax) of saag paneer, channa masala and lentil dal which was perfect comfort food for the windy day.
Walked up to Strand Bookstore, then took a quick hot chocolate stop at Max Brenner. Quite a tourist trap, and Sunday morning was especially busy since they serve weekend brunch. I ordered a Mexican hot chocolate which sadly lacked that extra depth and sometimes slight heat. They also have a gift shop area by the entry which featured truffles under a case, and many different confectioneries in gift packages. (I just found out that they’re an International chain.)
Day three: Dinner at Eleven Madison Park
Day Four: Lunch at Shake Shack
I confess that I’m from Los Angeles and that In ‘N Out has never really impressed me. Whereas my very first trip to Shake Shack (back in 2003?) was quite a revelation. Their perfect patties - of choice meat and expert seasonings - was probably the best and most gourmet that fast-food burgers could get. That first trip still stands as my all-time favorite burger, but sadly, this repeat visit just didn’t satisfy in the same way.
I ordered the Smoke Stack this time primarily for the bacon, but I guess I should have read the ingredients much closely because the amount of spicy peppers in the burger really put me off. And because of all the heat, I wasn’t able to fully process the natural flavor of the patty. Oh well, live and learn. I’m sure Shack Shack will get another chance from me, and I’ll go much simpler next time.
Day Four: Dinner at Xian Famous Foods
Made it back to Xian with cash in hand this second time. I think I had read that their hand-pulled noodles were a specialty, as were the lamb burgers. Wish I had the time to sit down for some soup, but I was under time constraints and thus, I gobbled up two lamb burgers. Sadly, they seemed a bit dry -- both the bread and the lamb filling. The cumin was pronounced but it just needed some more extra zing, in my book.
Beloved New York eatery Shake Shack is coming to Southern California, but will it survive?
A Shake Shack restaurant in Madison Square Park in New York City. The chain, founded by Danny Meyer in 2004, is expanding at a time when so-called better burger brands have generated excitement in an otherwise lackluster sector.
Beloved New York eatery Shake Shack is planting its buns on the West Coast for the first time, opening Tuesday on a busy block in West Hollywood.
But in picking Southern California for its westward expansion, Shake Shack may be facing its biggest challenge yet: whether a Big Apple burger joint can survive in the birthplace of America’s burger culture.
This is the place, after all, where McDonald’s opened its first restaurant. The Southland is the locus of the cult of In-N-Out. Many gourmet burger purveyors — the Habit, the Counter and Umami Burger, among them — earned their greasy stripes here.
The outcome could have a huge effect on Shake Shack, which went public last year. Its stock price fell this week after the company issued a 2016 growth forecast that disappointed Wall Street, even though fourth-quarter sales and profit beat expectations. After hitting a high of $92.86 in May, it closed at $34.58 on Friday.
“Los Angeles is one of the biggest tests for them,” said Aaron Allen, a restaurant consultant. There’s “a desire to disprove the notion that they won’t work outside of New York.”
Shake Shack is expanding at a time when so-called better burger brands have generated excitement in an otherwise lackluster sector.
The $76-billion burger industry has been stagnant in recent years as giants such as McDonald’s Corp. have struggled with falling sales. Over the last five years, traffic dropped 3% for hamburger chains overall, according to NPD Group.
Diners increasingly are looking for healthier fare, flocking to chains such as Chipotle and Sweetgreen that tout their fresh ingredients.
Consumers now have more options: prepared meals at supermarkets, delivery services for high-quality local restaurants, and ingredient-shipping companies, including Blue Apron and Plated, that reduce prep time for home cooking.
In this competitive eating contest, better burger chains are growing. This niche sector, known for using higher-quality ingredients than typical fast-food spots, is expected to expand to sales of $5 billion in 2018, up from $3 billion in 2013, Allen said.
Shake Shack was among the fastest-growing chains in 2014, with domestic sales jumping 42%, according to food research firm Technomic Inc. Shake Shack trailed only three rivals, including the Habit Burger Grill of Irvine.
Danny Meyer, who founded Shake Shack in 2004, said he wanted to get some expansion experience before attempting to come west. Before braving L.A.'s spotlight, Shake Shack expanded to cities including Miami, Chicago and Washington, as well as Tokyo, Moscow and London.
“L.A. is the Broadway for burgers,” Meyer said. “You want to have plenty of opportunities to play off Broadway” before opening on the big stage.
Shake Shack hired an architect from Austin, Texas, to design the West Hollywood spot, which fronts busy Santa Monica Boulevard.
The exterior mixes large expanses of glass with wood and features a patio where diners can sit at picnic tables surrounded by succulents in planters. Inside are park benches and a splash of black and white tile.
“It’s the modern version of the old-school burger stand,” said Randy Garutti, Shake Shack’s chief executive.
A second spot in Glendale is coming later this year, and a downtown L.A. outpost is slated for 2017.
The seed for Shake Shack was a 2001 art installation in Madison Square Park, when an artist wanted a working hot dog stand as part of his piece. Meyer, who owned the nearby restaurant Eleven Madison Park, offered to supply the servers and cook the food.
The cart proved so popular that it was brought back the next two years, even pulling in a profit of $7,500 in 2003. That was when Meyer decided to turn the cart into something permanent. The next year, Shake Shack officially opened in the park.
Meyer’s previous experience had been with upscale eateries such as Gramercy Tavern and Union Square Cafe. He said Shake Shack’s start in haute cuisine sets it apart from the competition.
“There weren’t too many hot dog carts in New York City cooking hot dogs in beef bullion, and Rice Krispies treats made with homemade marshmallow,” he said.
The management team’s fine dining background can be seen in Shake Shack’s emphasis on quality ingredients, such as the use of Angus beef that is free of hormones and antibiotics, Garutti said.
The chain often partners with well-known local food purveyors to bring a neighborhood feel to the menu.
The West Hollywood spot, for example, is using jam from Sqirl, brownies from the Larder Baking Co. and chocolate from Compartes in its frozen custards, which are called “concretes.” The Roadside Double burger, a double cheeseburger with mustard and onions simmered in bacon and beer, is a hat tip to the French dip sandwich pioneered in Los Angeles.
That kind of localization will help Shake Shack maintain its buzz as it expands from 88 domestic eateries to a target of 450 in the U.S., analysts said.
“They want to emphasize that they are not just a chain by adding these local flavors and ingredients,” said Lauren Hallow, concepts analyst at Technomic.
But some analysts say the company may not live up to all its hype — at least for Wall Street.
Allen, the restaurant consultant, said Shake Shack benefited from often laudatory media coverage. Many investors who bought into the excitement of its public offering, which exploded from the initial price of $21 a share, have realized that the stock may be overpriced.
“The fundamentals of the stock versus the fame of the stock has created a gap,” said Allen, who thinks many investors are young consumers who like Shake Shack’s food.
Garutti said the chain is focused on the long term, instead of “managing to the quarter.”
Investor pressure is inevitable for a public company, and some analysts said Shake Shack has already catered to that by boosting its expansion plans from 10 to 14 new U.S. locations a year. More than a quarter of its restaurants were added since the beginning of 2015.
Then there’s the limited menu, which Shake Shack recently expanded by adding a chicken sandwich called the Chick’n Shack.
“A lot of chains fall into the habit of launching more and more menu items,” Allen said. “It works in the short term, but long term it deteriorates” speed, economies of scale and quality.
Industry watchers say Garutti and Mayer are skilled operators, and the chain should hit 450 locations domestically. That will in turn bring different challenges, including expanding the cult-like status it won in New York and fighting for diners with other better burger chains.
“The overall market is not growing, so the growth they are getting is coming from stealing visits from somewhere else,” said Bonnie Riggs, restaurant industry analyst at NPD. “Not every chain is going to do well.”
Local burger flippers say they aren’t worried about the new kid in town.
Adam Fleischman, founder of Umami Burger, said Los Angeles is “the pickiest city” when it comes to burgers. He doesn’t think Angelenos will greet Shake Shack with the same enthusiasm as in New York.
“We are a much more mature burger culture,” he said. “The burger culture on the East Coast is 10 years old at most.”
He said Shake Shack will face the most intense rivalry from In-N-Out, which has a similar “roadside nostalgia burger” vibe but hasn’t undertaken the same massive and costly expansion.
Shake Shack’s burgers are priced higher than those at In-N-Out, with a double ShackBurger at $8.09 compared with an In-N-Out Double-Double at $3.40, although prices vary by location. Umami’s two-patty Throwback burger costs about $8.
Julie Charvat, chief marketing officer at Culver City-based chain the Counter, said Shake Shack will add to the already abundant choices in the Southland.
But Charvat added that the Counter probably caters to “a more discerning customer,” one that likes the build-it-yourself aspect.
For now, Meyer and Garutti have struck a humble tone about the westward expansion. Both said they know Shake Shack will be one option among many in the Southland.
Meyer, who is a fan of In-N-Out and the Apple Pan, said diners like to try all kinds of burgers.
“I don’t know too many burger lovers that say ‘I am going to forswear all other burgers for the rest of my life,’” he quipped. Shake Shack will succeed, he said, when it is “added to your rotation as you eat around.”
Your guide to our new economic reality.
Get our free business newsletter for insights and tips for getting by.
You may occasionally receive promotional content from the Los Angeles Times.
Shan Li covered the retail and restaurant industries for the Los Angeles Times. She previously reported on the California economy and the technology sector. A Texas native, she graduated from the business school at New York University, where she decided journalism was much more interesting than a job on Wall Street. She left The Times in 2017.
More From the Los Angeles Times
A prize-winning Santa Rosa newspaper neglected accusations against Dominic Foppoli, until its former employee took the scoop to a competing paper.
Jobs at camps, resorts and national parks are rarely highly paid. But they often come with free or discounted meals, housing and adventurous activities.
Gregory Gourdet sets magical scene with Haitian dishes served in yurts at Kann Winter Village (review)
We ride through the cold night, gray snow lingering in the bike lanes, toward a private yurt nestled next to a sprawling Southeast Portland warehouse and our first proper date night in nearly a year. As we lock up our bikes, a masked figure emerges from a dark doorway, digital thermometer in hand: The dreaded temperature check, a process that seemed like pure sci-fi a year ago, but one we’ve grown used to since sending our kids back to daycare six months ago.
Inside, The Redd has never looked so cavernous. Big enough to host pre-COVID events for up to 2,000 people, the industrial events space now sits mostly empty. On one end, a giant silver curtain installed by artist Peter Gronquist moves languorously, blown by unseen fans. On the other, a decommissioned metal press stands like the lost boot of some mecha anime robot. And near that press, framed by an open sliding door frame, blocked by a velvet rope, former Departure chef and “Top Chef” finalist Gregory Gourdet and his team are at work.
From now until April, this dramatic setting is the home of Kann Winter Village, an American Express-sponsored preview of what will likely go down as Portland’s most anticipated restaurant of 2020, 2021 and 2022. Originally expected to open last December, Gourdet now says the brick-and-mortar of Kann, his globally inspired Haitian restaurant, won’t debut until mid 2022, giving him enough time to do a national hiring search to expand a staff mostly made up of BIPOC women, including sous chef Varanya Geyoonsawat and kitchen manager Jasmyne Romero-Clark. For now, Kann exists inside a dozen white yurts lit up like paper lanterns amid evergreen foliage and patio lights on a Southeast Salmon Street parking lot next to what Gourdet’s friend and business partner Tia Vanich jokes is “the largest waiting room in the world.”
Perhaps it was those 11 months without a night out, but the feeling of getting zipped into our cozy private yurt, a glass of bubbly pinot noir rosé in hand, an electric heat lamp overhead, a little Whitney Houston coming from a small speaker screwed to a post, was downright magical. We showed restraint by not immediately texting the babysitter, then FaceTimed my half-vaccinated parents hundreds of miles away to show them around our little tent.
Private yurts at Kann Winter Village. Mark Graves/The Oregonian
I’ve been lucky enough to try Gourdet’s essays on Haitian food a handful of times over the years, including in an early pop-up at downtown Portland’s Asian-focused Departure that stretched to four hours, and a collaborative dinner at Feast where, for one night, Portland seemed like the center of the African American cooking universe. At the latter, Gourdet and James Beard Award winning pastry chef Dolester Miles laid down a rhythm section beneath some high-flying solos from Seattle chef Edouardo Jordan and Washington D.C.’s Kwame Onwuachi. Of those three meals, our Kann Winter Village meal was Gourdet’s most accomplished yet, in part because, like the two Feast soloists, Gourdet, who is gay and Black, is using Black History Month as an opportunity to explore ingredients and dishes from the African diaspora, stretching beyond his parents’ homeland into the West and Central African roots of Haitian cuisine.
February’s omnivore menu, which will carry over into March, begins with a bright salad perfectly marrying Portland and Port-Au-Prince, with plantains both golden fried and baked into chips tossed with apples and warm kale massaged in plenty of cashew-lime dressing. Next comes a black enamel pot bobbing with bouncy rolled potato dumplings, cubed chayote and chicken thighs rubbed with epis, the all-purpose Haitian seasoning made from garlic, peppers and herbs. Doled out into individual portions, with tender chicken and murky broth eaten with spoons snagged from a handsome half apron hanging from the yurt’s internal trellis, it’s a humble dish, but also a highlight.
The third course is served “in true Haitian style,” per Gourdet’s menu, with several dishes arriving at once. Here, creamy collard greens are simmered in coconut milk and peanut butter and tossed with pickled peanuts — another link to West Africa. Haitian djon-djon mushrooms shipped to Portland by Gourdet’s mother are turned into a black tea used to cook rice and lima beans. Epis-marinated rockfish is topped with stewed peppers and onions not unlike an Italian sausage in Gourdet’s hometown, Queens. At the heart of the meal, a slab of braised short rib rests in a sauce as dark as Indonesian rendang, but with a flavor closer to a Sunday ragu. Gourdet drew inspiration from an African beef curry, blending tomatoes, peppers, ginger, paprika and fenugreek, all scattered with cilantro leaves and pikliz, Haiti’s bracing carrot-cabbage pickles.
El Celler de Can Roca to release major cookbook this spring
The Roca brothers, who run triple Michelin-starred restaurant El Celler de Can Roca, will be releasing a cookbook that traces their 25-year history and divulges a few secrets that helped earn the Spanish eatery the title of second best dining destination in the world.
The 500-page cookery book is described as part autobiography, with each of the three brothers adding first-person anecdotes, and part recipe book with a catalog of 245 dishes and 90 recipes that have been served at the Catalan restaurant over the years.
Chapters are grouped by the various sources of inspiration that have helped Joan, Jordi and Josep in their creative process. Themes include tradition, memory, perfume, innovation, poetry and even sense of humor.
At the restaurant, Joan is described as the “architect of taste” and mans the kitchen, while Jordi is the pastry chef and Josep the restaurant sommelier.
El Celler de Can Roca was ranked the second best restaurant in 2012 by Restaurant magazine in the UK.
The first 1,000 copies of the book will be signed by the Roca brothers with a personalized inscription. Shipping is free for orders within Spain.
Books will be released this spring at €89 and are available in English, Catalan and Spanish.
Meanwhile, other highly anticipated gastronomy books to be released early this year include "I Love New York" from the Eleven Madison Park team, a cookbook that showcases the foods, ingredients and culinary history of New York, and "Origin," by Melbourne, Australia chef Ben Shewry of Attica restaurant.
The Betterment, Mayfair
Jason Atherton is the highest-profile of TV chef Gordon Ramsay’s proteges, with restaurants around the world, including the Clocktower in New York. Hit latest London outpost is in the Biltmore hotel, immediately across Grosvenor Square from the TV chef’s Lucky Cat. Atherton will serve a seasonal menu of wood-fired fish and meats, as well as salads and vegetable-based plates. At the heart of the restaurant will be a rustic open grill. Head chef will be Paul Walsh, who won a Michelin star for Atherton at City Social.
44 Grosvenor Square, W1K 2HP
Haya, Notting Hill
This neighborhood Mediterranean restaurant is inspired by founder Victoria Paltina’s visits to Tel Aviv, a city whose culinary influence is increasingly being felt in London. It will be an all-day restaurant. At lunchtimes, there will be sharing plates with seasonal ingredients, including quinoa salad, crumbled feta cheese and pomegranate seeds and spiced lamb cutlets with a spoonful of honey yoghurt. In the evening, the focus will be on small plates such as zaatar duck breast, freekeh risotto crispy prawns, spicy yoghurt and harissa.
184A Kensington Park Road, W11 2ES
Lina Stores, King’s Cross
Lina Stores traces its history as a Soho delicatessen back 75 years, but last year’s opening of a simple restaurant nearby grabbed a lot of attention. Its popularity can mean a long wait for a table. Now, the owners are opening a combined store and trattoria under one roof, near Granary Square. It is housed inside a converted Victorian building, with room for 100 diners. Expect excellent and inexpensive pasta dishes from chef Masha Rener, using family recipes. The menu will be expanded from Soho and desserts will be served from a retro trolley.
20-21 Stable Street, N1C 4DR
Loyal Tavern, Bermondsey
Formeruck & Waffle chef Tom Cenci is opening this neighborhood restaurant in Bermondsey on the site of the former Village East with that venue’s founder, restaurateur Adam White. The menu will focus on British comfort food, with small plates using local sustainable produce. Dishes may include options such as Cornish mackerel with apple, pine nut and truffle and venison tartar with beef dripping. Cenci started in Michelin restaurants in Paris and London.
171-173 Bermondsey Street, EW1 3UW.
The Stafford London, a discreet luxury hotel in Mayfair, is opening its first independent restaurant. Culinary Director Ben Tish is the man behind Norma, inspired by the food and culture of Sicily. It will occupy three floors of a historic townhouse in Fitzrovia and will feature a cocktail bar and a private dining room. The restaurant will be open all day and promises old-school hospitality in a contemporary setting.
8 Charlotte Street, W1T 2LS
Pick & Cheese,ovent Garden
This newcomer to Seven Dials bills itself as the U.K.’s first conveyor-belt cheese restaurant. If that sounds like a gimmick you can live without, there is a serious cheese-lover behind the idea. Mathew Carver works closely with small producers. He will serve dishes such as Gubbeen with sweet and sour pineapple and Rollright with a Bacon Treacle Spread. There will also be British charcuterie plates by Tottenham’s Black Hand Food. The natural wine list will be by Les Caves de Pyrene.
Seven Dials Market, Earlham Street WC2H 9LX
This new restaurant atop The Hoxton, Southwark, is a collaboration with the team behind Maison Premiere in Brooklyn. Seabird promises London’s longest oyster list, a marble raw bar and impressive views. The menu focuses on Spanish and Portuguese flavors, with dishes such as Cornish plaice a la plancha with Morecombe Bay shrimps and capers. William Elliott, the bar director of Maison Premiere, has created the drinks list, which focuses on exotic cocktails available on draught, bottled or frozen.
14th Floor, 40 Blackfriars Road, SE1 8PB
Sons + Daughters, King’s Cross
James Ramsden and Sam Herlihy, the duo behind East London restaurant Pidgin, are opening their take on a classic sandwich shop in Coal Drops Yard. Sons and Daughters will be open all day, serving freshly made sandwiches and sides, plus ice cream and a bar menu along with cocktails and soft drinks. There will be six sandwiches at lunch and dinner, including options such as the Tenderstem, with broccoli, mushroom relish, coconut sambal, ai and cashew cream served in a baguette. The kitchen will be headed up by head chef Jacqueline Barbosa—previously of the Guinea Grill and Where the Pancakes.
Unit 119A, Coal Drops Yard, N1C 4DQ
- Eleven Madison Park owner Daniel Humm announced Monday the restaurant will only serve vegan options
- The restaurant is known for its lavender honey-glazed duck, lobster and Hawaiian prawn roulade and duck with daikon and plum signature dishes
- Those dishes will be replaced with new vegetable dishes
- A tasting menu previously cost $335 per person at the restaurant - and Humm hinted prices will not drop
- Some have taken to Twitter to make fun of the decision
Published: 20:20 BST, 3 May 2021 | Updated: 00:35 BST, 4 May 2021
Food fans were stunned when one of the world's top restaurants announced it will only serve vegan food when it reopens next month - with one joking they'd make a killing serving hot dogs across the street.
Eleven Madison Park had long been renowned for its lavender honey-glazed duck, lobster and Hawaiian prawn roulade and duck with daikon and plum signature dishes.
But when the famous New York City restaurant reopens for the first time on June 10 since after being shuttered by COVID shutdowns last March, it will only serve plant-based food, owner Daniel Humm, 45, announced on Monday.
Explaining his restaurant's new philosophy on Instagram, Humm said: 'When we began to think about reopening EMP, we realized that not only has the world changed, but so have we.
'We have always operated with sensitivity to our surroundings, but it has become clear that the current food system is not sustainable,' he wrote. 'We knew we couldn't open the same restaurant.'
Eleven Madison Park's beloved duck meal will be replaced with dishes like rice porridge with celtuce (an underutilized and thick-stemmed lettuce). It will also serve Amaranth seed and sweet peas served with a creamy fermented almond cream and pea-miso puree, the Wall Street Journal reports.
Eleven Madison Park, on Madison Avenue in New York City, is one of the Big Apple's five three Michelin-starred restaurants
It is known for its signature lavender honey-glazed duck, lobster and Hawaiian prawn roulade and duck with daikon and plum signature dishes
But on May 3, owner Daniel Humm, pictured in 2008, announced the restaurant will only serve vegan options when it reopens on June 10
The restaurant - whose showbiz fans include Zayn Malik and his partner Gigi Hadid - will also serve a complex beetroot dish that requires 16 hours of preparation encompassing 12 steps. They include marinating the beet in a roasted herb and lettuce sauce, garlanding it with more herbs, and then service it in a special clay vase which is cracked open before the beet can be eaten.
But some things will stay the same. The restaurant - one of just five in New York City to hold three Michelin stars - will continue offering cow milk for coffee and tea, meaning it will not be entirely vegan.
Eleven Madison Park, which was named the World's Best Restaurant in 2017 by the World's Best Restaurant Awards - will also continue to offer non-plant based items for ultra-wealthy diners who book one of its three private dining spaces.
And Humm, who was said to be dating Apple founder Steve Jobs' widow Laurene in 2019, hinted to the Wall Street Journal that the old $335-a-head tasting menu price won't drop. He explained that preparing vegetables properly takes far more effort than meat.
One tweeter quickly joked at the new offering, writing: 'Free billion dollar idea: set up a hot dog cart across the street at around 10pm.'
A second said: 'Well, they're going to need a twelve Madison Park, because ain't no one gunna eat leaves for $500 a person.'
Cassandra Cavanaugh, meanwhile, tweeted it's 'all about the margins, at the expense of the diners,' calling the move to become vegan a 'profit motive dressed up on sanctimoniousness.'
Diane E. Knauf, however, said she has been to the restaurant and suspects 'it will remain stellar.'
'I am not vegetarian of vegan (although I try to minimize),' Knauf tweeted, 'if the menu looks interesting, I will probably go back.'
15 Minneapolis, Minnesota
Minneapolis has been flying under the food radar. Minneapolis is usually thought of to many as a frigid, long winter city. However, more and more people are recognizing Minneapolis has much more to offer. In fact, Minneapolis was named as a top 10 place to visit in the world by the Wall Street Journal.
Early 2018 when Minneapolis hosted the Super Bowl, the culinary scene got further put on the map. In fact, in January 2018 Esquire called Minneapolis the world’s best kept food secret. Minneapolis offers a good amount of high quality Scandinavian inspired restaurants, but there are many more cuisines you can find in the Twin Cities. Need more reasons to check out this food scene? Minneapolis had 13 James Beard Finalists in 2017.
An Exclusive Look Inside the New Noma
THIS IS BY FAR the most pressure I’ve ever been under,” says René Redzepi. It’s a rainy and frigid January afternoon in Copenhagen and Redzepi, 40, is peddling his bicycle along the city’s canals towards the new Noma. He’s slated to open the restaurant February 16, after having closed it for nearly a year, but construction is behind schedule. Though the original Noma made Redzepi a world-famous chef, he didn’t have to build the structure that housed it from scratch. In 2003, he opened his restaurant on the ground floor of a hulking, 18th-century warehouse in which the Danish once stockpiled dried fish and whale oil to trade with other nations. “We took over a place where there was already greatness in the walls,” Redzepi says. “Now it’s up to us to bring the soul ourselves.”
Although he found his new location in the summer of 2014—a half-hectare plot where the Danish navy used to build ships and store mines located adjacent to Christiania, a neighborhood known for its population of hippies and anarchists—he points out there was no pressing need to move. The original Noma’s lease wasn’t about to expire its tables were booked months in advance four shipping containers outside had been repurposed as a fermentation lab diners made the pilgrimage to Copenhagen from all over the world.
But as the restaurant was moving into its second decade of existence, Redzepi was feeling restless. Trips abroad—to Japan, Australia and Mexico, all of which led to pop-up restaurants in those locations—were becoming more frequent. Redzepi had made a name for himself by turning his deep knowledge of Nordic ingredients into a novel cuisine, synonymous with his region, but he was now expanding his intake, shifting his attention farther afield. As he toured the world, he came to believe that creativity at Noma depended on building a world himself. “One of the big motivations behind the pop-ups,” he says, “was learning what it means to create new space. They were like a training camp for what we’re doing now.”
20 New York City Restaurants That Opened Their Doors in 2020
It’s been a challenging year for New York’s restaurant industry. While outdoor dining has mostly become a vestige of warmer weather — and indoor dining has once again been paused — there’s no shortage of new restaurants to check out throughout the city. Many have also prioritized offering thoughtful takeout and delivery options.
Here’s a highlight of 20 New York restaurants that opened their doors in 2020.
Mark’s Off Madison
After 30-plus plus years of cooking in his native New York, Mark Strausman opened Mark’s Off Madison — M.O.M. — as a venue to showcase the culinary highlights from his restaurant career. Strausman was most recently stationed further uptown on Madison Avenue as the chef for Fred’s at Barneys, but is no stranger to the NoMad area, having opened his first solo restaurant Campagna in the Nineties. The new venture, located across the street from Madison Square Park, combines an all-day restaurant with an in-house bakery serving 10 varieties of his Straussie’s bagels. The menu includes familiar dishes for the Fred’s devotees — all the salads are there, including the beloved O.G. Madison Salad with tuna and diced vegetables — as well as his Estelle’s chicken soup and Belgian fries twice cooked in peanut oil.
Eleven Madison Park alumni Connie Chung and Vincent Chao teamed up to open a fast casual restaurant. The dishes at Milu riff on regional Chinese cuisines, tapping into the flavors and nostalgia of traditional dishes. The menu offers Yunnan brisket, Sichuan spiced cauliflower, soy roasted chicken, ginger scallion salmon, and Mandarin duck, which Chung highlights as her favorite dish on offer at Milu. Items are available à la carte, served entrée-style or as bowls, as well as family style. Sides include wontons, marinated cucumbers and charred broccoli.
Pekarna New York
Pekarna is a 6,500-square-foot restaurant and entertainment complex located on the Upper West Side — a difficult concept to open in 2020, but one that is optimistic for the future. The massive space includes two floors, event spaces (opening next year), and four private banquet rooms. The menu is Slovenian-American, and the idea for Perkana stems from several projects, including The Opera Bar and The Versace Apartment, that owner Dean O’Neill worked on in Slovenia’s capital in the 2000s. The kitchen is lead by executive chef Kamal Hoyte and Slovenian pastry chef (and MasterChef Slovenia judge) Alma Rekić, and the cocktail program includes a selection of four absinthes served by traditional drip.
Michelin-starred chef Shaun Hergatt unveiled his latest restaurant downtown on Oct. 2. Vestry, a casual restaurant within the Dominick Hotel, taps into the chef’s fine-dining pedigree while emphasizing accessibility and community. While many of Hergatt’s other restaurants have veered toward high-end and fine dining, he conceived Vestry with approachability in mind he wants the restaurant to be the sort of place that diners can return to on a weekly basis. The succinct menu taps into Hergatt’s refined take on cuisine. The 20 dishes are organized by size — bites, small plates, large plates — with a few dessert options. The cuisine is American based with Japanese influences, whether in the form of a shiitake handroll, shigoku oysters or wagyu beef. Dishes are fish-driven, accompanied by local vegetables and ingredients presented with minimal manipulation so as to let the natural colors, texture and flavor shine through.
The owner of German meat shop Schaller and Weber is bringing the Swiss Alps to the Upper East Side. The tented backyard eatery is located behind Schaller’s Stube Sausage Bar, and decked out with atmospheric elements like wooden farmhouse tables, string lights and blankets. The menu veers Austrian and German, and meat is a focus, with hearty fare like venison goulash on the menu.
James Beard-winning chef Serena Bass opened Bixi down the street from her other restaurant, Lido, in Harlem earlier this fall. The menu draws from various Asian cuisines — there’s tandoori chicken, banh mi, and chicken katsu — and a strong cocktail program shares the limelight.
The Wayla team opened Japanese-Italian restaurant Kimika, located in the Nolitan hotel, in late summer. Led by chef Christine Lau, the seasonal menu features dishes like pizzette fritte with uni and heirloom tomatoes with silken tofu and ume.