Posts tagged with "restaurant"

BAUR AU LAC’S PAVILLON RESTAURANT

BAUR AU LAC’S PAVILLON RESTAURANT AWARDED SECOND MICHELIN STAR

“THE PERFECT GIFT FOR OUR 175TH ANNIVERSARY”

The Pavillon restaurant at the Baur au Lac in Zürich has been awarded a second Michelin Star, it was announced earlier this week by the Michelin organization. “This comes as the perfect gift as we celebrate the 175th anniversary of our hotel,” said Andrea Kracht, sixth-generation owner of what is often described as the world’s finest hotel.

“Being awarded a second Michelin star is an incredible honor for our team,” says Pavillon chef, Laurent Eperon, “because maintaining the highest standards and inspiring our guests with new creations each time they visit are my biggest goals and most daunting challenges.” Eperon has over 20 years of experience working at the Baur au Lac and 10 years as the head chef at the Pavillon, bringing a creative and innovative approach to classic French haute-cuisine. Eperon stressed that he shares the upgraded Michelin recognition with restaurant manager, Aurélien Blanc, and Chef Sommelier, Marc Almert as well as their entire Pavillon team, all of whom take this accolade as motivation to continue focusing on total guest satisfaction.

ABOUT THE BAUR AU LAC

Voted the number one hotel in Europe in the 2018 Condé Nast Traveler Reader’s Choice Awards, the 119-room Baur au Lac has been owned and operated by the same family since it was built in 1844. A short walk from Zurich’s world-famous Bahnhofstrasse, the central Paradeplatz, Lake Zürich and the city’s bustling financial district, the hotel is a long-time favorite among the world’s elite, and is one of Europe’s few grand hotels that is still family-owned. In 2009, the hotel completed an approximately US$45-million renovation of its Michelin-starred Pavillon restaurant, Terrasse restaurant and various rooms and suites.

Taste on Melrose, 360 MAGAZINE, la

Taste On Melrose

Taste On Melrose is one of LA’s hippest brunch spots. Ultra chic Hollywood hopefuls alongside of handcrafted cocktails with a Kobe burger make this place popping. Yet, the sweet tasting crispy bacon inside a viscous side of macaroni and cheese still isn’t enough to cover up some of the front of house issues. With no reservations, expect to wait up to an hour or so. Once seated, our beverages and appetizers still didn’t make it to our table until another hour. Don’t fret because management is cognizant of their spotty service and will amend your bill to make up for any misadventures. Nevertheless, this Parisian-style sidewalk dining experience is still worthy of your patronage, especially if you have a flair for fashion and enjoy people watching.

ALIBI × OVOLO WOOLLOOMOOLOO

Alibi, the pioneering cocktail bar and plant-based restaurant at Ovolo Woolloomooloo hotel in Sydney, has introduced a brand-new entirely plant-based high tea for hotel guests and locals alike, with the option to pair with Perrier-Jouët Champagne.

Overseen by US chef, restaurateur and global plant-based dining pioneer, Matthew Kenney, in close consultation with Alibi’s head chef, Michael Nicolaou, the new high tea combines 

The new high tea offering features both sweet and savory options, including lemon meringue tart with sable, mixed berry cheesecake with strawberry compote, forest mushrooms on toast with wasabi cream, and baby quiche with vegan cream cheese. A selection of plant-based cocktails are on offer to accompany the high tea menu, including a kaffir lime mule using house-made ginger beer, Earl Grey Sour, and Ovolo classic Bellini with the choice of raspberry, apricot, peach or lavender. There is also an option for free-flowing Perrier-Jouët throughout the two-hour menu package.
Alibi’s high tea offering is available in five different two-hour variations throughout the week, as follows:
  • Inclusive of a glass of sparkling rosé, free-flowing tea and coffee 
    • AUD$65 per person (Wednesday – Friday, 12pm-4pm) + AUD$75 per person (Saturday – Sunday, 12pm-4pm)
  • Inclusive of free-flowing Bandini Prosecco, tea and coffee
    • AUD$95 per person (Wednesday – Sunday, 12pm-4pm)
  • Inclusive of free-flowing Perrier-Jouët Grand Brut, tea and coffee  
    • AUD$140 per person (Wednesday – Sunday, 12pm-4pm)
  • Inclusive of a bottle of Perrier-Jouët Blason rosé for two guests, plus tea and coffee 
    • AUD$250 per couple (Wednesday – Sunday, 12pm-4pm)

For more information about the Ovolo Hotels group, visit www.ovolohotels.com


ABOUT OVOLO HOTELS:
Founded by Girish Jhunjhnuwala in 2002, Ovolo Hotels has become one of Hong Kong’s largest independent owner/operator hospitality firms, by providing business and leisure guests with the best in effortless living. The company keeps in touch with the modern traveler through award-winning interior designs, detail-driven comforts, focused all-inclusive service and cutting-edge en-suite technology, all done in Ovolo’s signature style.  A proud Hong Kong brand, Ovolo remains a family-owned and privately operated business with a charitable core. The company now runs four hotels in Hong Kong, and six hotels across Sydney, Melbourne, Canberra and Brisbane.  Ovolo has also recently launched a new brand Mojo Nomad in Central which opened in September 2018 and in Aberdeen Harbour Hong Kong which opened its doors in December 2017. Mojo Nomad is a co-habitation concept for global nomads that combines travel, lifestyle and community at its core and will be entering the Australian market in the near future.
ABOUT MATTHEW KENNEY CUISINE:
Matthew Kenney Cuisine is an integrated, California-based lifestyle company. The brand provides innovative, high quality products and services in the culinary art and wellness markets through its six business segments: hospitality, education, media, products, wellness and services. The foundation of his work is based on proprietary techniques and creative thinking applied to prepare minimally processed, plant-based cuisine that is both refined and healthy. 
 
Matthew Kenney Cuisine owns and operates multiple plant-based restaurants including: Plant Food + Wine in Venice, CA, Make Out in Culver City, CA, Matthew Kenney NM in Beverly Hills CA, New Deli in Venice, CA, Plnthouse: the good kitchen at the 1 Hotel South Beach in Miami, FL, Essence in London, New York City’s Double Zero, XYST, Bar Verde and Plantmade. As well as Plant Cafe in Bahrain and Make Out in Bogota, Colombia. [13] The company has also launched MK Wellness, a plant-based yoga and a travel brand. Kenney also founded the global education business, Plantlab Culinary.

1/3 TripAdvisor Reviews Are Fake

HotelPlanner.com CEO Tim Hentschel explains how the recent report claiming 1 in 3 TripAdvisor reviews are fake.

Despite the report of fake reviews, Hentschel still trusts in TripAdvisor. “Tripadvisor has always kept a Chinese wall between its review department and advertising department,” according to Hentschel.

Hentschel elaborates that “TripAdvisor’s high traffic numbers mean it has always been able to have an independent review department. The site’s advertising sales have always been independently strong like Google or Amazon.”

Additional Tim Hentschel talking points:

  • “This debate is very old in travel tech circles. Everybody has been trying to build the perfect machine to spot fake reviews, but nobody has gotten close yet.”
  • “There are sites that make you verify a purchase before you can post a review, but those can be tricked as well, especially by a hotel or restaurant generating fake receipts.”
  • “Up to a few years ago the general consensus in travel tech circles was overall rating is a good indication of the quality of the project, i.e. anyone can fake a few reviews, but if you have hundreds and thousands of reviews and they are mostly positive or mostly negative, then that is good sign of the overall quality of the product.”
  • “A large problem are sites that charge companies a monthly fee to keep up positive reviews. Yelp is facing multiple lawsuits for this practice.”

HotelPlanner.com, the largest group hotel booking site in the world, was called the “go-to site” for travel planners by The New York Times.

American Cut Pop-Up at the US Open

“The Quintessential New York Fall Kick-Off Social Event.”

I am thrilled to announce that LDV Hospitality and our Chef Partner Marc Forgione will be featuring American Cut onsite at the 2018 US Open as the official Steakhouse of the tournament, located at Arthur Ashe Stadium.

The restaurant will feature signature classics from American Cut’s menu, such as the OG 1942 Hotel Caesar, the Chili Lobster and the 40oz Porterhouse Steak, in addition to American cut cocktails and desserts.

Champions by American Cut is located within Arthur Ashe Stadium at the Club Level between Gate 3 and 4, and will be available to Courtside Box seat holders and Luxury Suite guests. Lodge and Promenade Subscription Series ticket holders may also purchase passes to access the restaurant for the duration of the Tournament.

August 27th – September 9th

West Jeff To-Go

West Jeff To-Go is a to go spot for food lovers in LA. This neighborhood eatery offers healthy, substantial food to-go with a secluded outdoor garden option for patrons to eat in. On their menu they offer salads, bowls, sandwiches, and a refreshing variety of vegan and gluten free options. The restaurant is located at 5162 W. Jefferson Blvd at the intersection of Sycamore Avenue and Jefferson Boulevard.

West Jeff To-Go opened on April 21st 2018 and they are off to a promising start with plenty five-star reviews on Yelp. Menu items consist of healthy and delicious dishes. The new eatery is a collaboration between two long-time film & TV caterers, Chef Teri Portugal-Gooden & Colleen Stewart, cooking out of a 2,000 square foot kitchen located on-site where they have been for over a decade. The branding is sleek, with nods to its feminine roots by way of menu names. “When branding the restaurant, I wanted to celebrate our feminine roots without making things obviously pink, or soft. Incorporating women’s names that were significant to us, and relative to the food has shown to resonate with our patrons. Everyone knows a Maria!” says Bryant Moscote, the driving force behind the restaurant’s marketing and front of the house operations.

The Adriana (bowl) is sliced brisket, charred zucchini, and chimichurri vinaigrette. The Maria bowl consists of pulled pork, golden BBQ sauce, and green slaw. Colleen’s Chili was excellent with carrots, celery, onion, toasted garlic, triple bean, tomato, and served on Brown Rice topped with diced onion and cheese.  All of their bowls are served with Brown Rice & Beans. There is also wide assortment of salads like the Charred Cauliflower, Quinoa Tabouli, and Roasted Potato!

The interior of the restaurant is cozy, making it easy to come in see, sample and order. West Jeff To-Go’s outdoor garden has a relaxing and inviting atmosphere with contemporary canopy lights. The garden is a favorite for guests to mingle with their friends and enjoy a nice meal, or book for a private party.

The staff delivers extraordinary service and will go through the entire menu with their guests. They are currently open from 11am to 5pm Monday through Friday and will eventually be open until 9pm. They are incorporating pop-up events on the weekend like movie nights in September, as well as breakfast!

You can check out their Instagram @westjefftogo for updates and also call West Jeff To-Go (323)935-5333 for their daily specials and catering. Share and Like West Jeff to Go on Facebook here.

Artist Pension Trust Announces Art Display

Carefully curated works are featured throughout the New York City building, including in Danny Meyer’s Union Square Hospitality Group’s newest spaces, Manhatta and Bay Room

Artist Pension Trust (APT) is pleased to announce its new project at 28 Liberty Street, a 60-story skyscraper, located in Manhattan’s Financial District. APT artist works will be featured throughout Fosun International’s 28 Liberty building, including at Manhatta, the Danny Meyer-run Union Square Hospitality Group’s (USHG) newly-opened restaurant and bar, as well as Bay Room, USHG’s first-ever event space, both of which occupy the 60th floor of the building.

“Art has always been essential part of our restaurant designs,” says Meyer. “We are thrilled to include over 100 pieces of artwork from Artist Pension Trust in Manhatta and Bay Room, both by top local talent and established international artists. We love APT’s mission of helping artists and fostering a community between them, and we feel privileged to benefit from their meaningful work, and to share it with our guests.”

Featured artists in the space include Logan Grider, an Oregon-based artist and Theresa Hackett, a Los Angeles-based artist, who will both have their works featured inside Manhatta and Bay Room. Hackett’s work incorporates non-conventional materials to create hybrid landscapes while Grider’s pieces showcase an abstract theme.

“This partnership between APT, Fosun, and USHG is an exciting opportunity for our artist community,” says Zohar Elhanani, CEO of Artist Pension Trust. “We constantly seek new and exciting avenues to highlight the works of APT’s artists and the opportunity to showcase selected art throughout 28 Liberty and in both Manhatta and Bay Room, art that has been personally selected by Danny Meyer, will serve as fantastic exposure for our artists.”

Founded in 2004, APT (Artist Pension Trust) is a unique social initiative, designed to bring financial security and international exposure to a select group of emerging and established artists around the world. APT acts as a mutual assurance program, allowing participating artists to benefit from the sale of each other’s work — in essence, ensuring that the big-name artists behind blockbuster shows can support the work of talented peers still gaining art world recognition.

Since its foundation, APT has worked with some of the world’s leading contemporary artists, from Turner Prize winners to recipients of prestigious awards including the Prix de Rome and Deutsche Bank’s Artist of the Year. Works by APT artists have been loaned for exhibitions at the world’s leading institutions and have been prominent features of events including Art Basel and the Venice Biennale.

See some of the works that will be featured here: https://www.mutualart.com/apt/

About Artist Pension Trust

Artist Pension Trust (APT) was established in 2004 to provide artists with added financial security at every stage of their career, through a unique, patented model that allows participants to benefit from one another’s success. The APT model ensures that 72% of the net proceeds from the sale of an artwork goes back to its artist and their peers: 40% to the artist who created the work, and 32% shared among artists in their regional group.

Dairy Queen

The Dairy Queen® System Expects a Blizzard of Miracles on August 2

DQ® hosts 13th annual Miracle Treat Day to benefit Children’s Miracle Network Hospitals®

WHO: Participating Dairy Queen®and DQ Grill & Chill® locations throughout the United States

WHAT: Will help make miracles for hospitalized children during DQ®’s 13th annual Miracle Treat Day, when $1 or more from every Blizzard® Treat sold at participating locations will be donated to local Children’s Miracle Network Hospitals® (CMN Hospitals). CMN Hospitals raise funds to help save and improve the lives of kids treated at 170 children’s hospitals across the U.S. and Canada.

All donations collected on Miracle Treat Day stay in the communities in which they are raised to support pediatric patients and their families in local CMN Hospitals.

WHEN: All day Thursday, August 2, 2018

WHERE: Visit MiracleTreatDay.com for the nearest participating Dairy Queen or DQ Grill & Chill locations.

ADDITIONAL INFORMATION:
The featured Miracle Treat Day “Blizzard of the Day” will be Oreo®, which is still the most popular Blizzard Treat to date. The Blizzard Treat of the Month for August in the U.S. is the new TWIX® Blizzard Treat. All other Blizzard Treat flavors are also available that day.

During a 34-year partnership with CMN Hospitals, the Dairy Queen system has raised more than $135 million for local hospitals.

For more information about Miracle Treat Day, visit MiracleTreatDay.com and connect on social media at #MiracleTreatDay.

About Children’s Miracle Network Hospitals:
Children’s Miracle Network Hospitals® raises funds and awareness for 170 member hospitals that provide 32 million treatments each year to kids across the U.S. and Canada. Donations stay local to fund critical treatments and healthcare services, pediatric medical equipment and charitable care. Since 1983, Children’s Miracle Network Hospitals has raised more than $5 billion, most of it $1 at a time through the charity’s Miracle Balloon icon. Its various fundraising partners and programs support the nonprofit’s mission to save and improve the lives of as many children as possible. Find out why children’s hospitals need community support, identify your member hospital and learn how you can Put Your Money Where the Miracles Are, at CMNHospitals.org and facebook.com/CMNHospitals.

About IDQ:
International Dairy Queen Inc., (IDQ), based in Minneapolis, Minnesota, is the parent company of American Dairy Queen Corporation. Through its subsidiaries, IDQ develops, licenses and services a system of more than 6,700 locations in the United States, Canada and more than 25 other countries. IDQ is a subsidiary of Berkshire Hathaway Inc. (Berkshire) which is led by Warren Buffett, the legendary investor and CEO of Berkshire. For more information visit DairyQueen.com

A Sinful Meal at Yauatcha

Some meals are sinful. Their decadence almost ensures your glutinous damnation. Each minuscule morsel is ravenously devoured with the same lustful rapture say a night of carnal pleasure on a secluded, moonlit beach delivers. It’s wrong, but desire overcomes your senses and you lose your sense of time, space, and all forms of manners in polite company. That’s what Yauatcha delivers a damning dining experience that’s worth turning over your soul to the devil.

Yauatcha is the creation of Alan Yau, a London-based restauranteur who’s most notable restaurant Hakkasan, has transformed over the years from a Michelin-starred restaurant in London’s chic West End, to a full-blown empire that now includes one of the hottest night clubs in all of Sin City. Yauatcha, however, represents a return to Yau’s roots and heritage and does so with the same exacting nature and attention to detail as his other endeavors. Primarily a Dim Sum restaurant, Yauatcha in Waikiki could perhaps give Yau his next Michelin Star; at least that’s what my taste buds tell me.

As a child, my first experience with dim sum came by way of my extended family. Their recipes were one of my fondest childhood memories and what I looked forward to devouring every time we visited. Chief among those recipes I yearned for was one for Char Siu Bao, a sticky, squishy, sumptuous rice flour dumpling filled with BBQ pork. I could pontificate on this humble little bun for days, but suffice it to say, I judge Dim Sum on their Char Siu Bao. Yauatcha’s did not disappoint.

The three Char Siu Bao buns were like clouds. These little balls of heaven dissolved in my mouth as if they were made of cotton candy. And the BBQ pork is buttery and savory and absolutely mouth-wateringly splendid. I’ve had oodles of Bao before, and as I mentioned earlier, I grew up eating them. These, these perfectly white little bubbles of sweet, sweet pork are on another level. Sorry, Grandma Amy.

Up next were Yauatcha’s venison puffs. As with all of the restaurant’s servings, they can be shared, although take a bite of any offering and you may wish you had come alone. The venison puffs are a new take on other traditional dim sum, but elevated to a level of refinement I scarcely believe can be pulled off day after day. They’re smoky bite-sized pieces of heaven. The crust is flakier than your mother’s, or grandmothers, lard-baked apple pie. It’s as buttery too. Yauatcha uses clarified butter throughout the cooking process, including in the pastry dough. The chef meticulously applies the butter to the crust layer after layer, letting each seal the smoky meat underneath in a pristine eggshell-like capsule. Cracked open and the meat still steams. We ordered two plates of the venison puffs as there wasn’t enough.

Our waiter Joey, who had been lovely throughout the night, suggested we then try two other dishes, the Jasmine Tea Ribs as well as the Prawn and Crispy Bean Curd. We nodded incessantly to both suggestions; our mouth’s salivating after the beautifully scrumptious dishes prior.

A quick aside, Yauatcha’s wait staff is knowledgeable and passionate about the food. They know how each dish is constructed and how fresh the ingredients are, all of which are practically still mooing, growing, or photosynthesizing. Yauatcha’s staff is exactly how restaurants want their staff to behave and every damn restauranteur needs to take notice of Yauatcha, their execution is perfection distilled.

As for Joey’s suggestions, they couldn’t be any more spot on. The first out were the Jasmine Tea Ribs. AS they come in a half-rack, Joey split up the ribs at the table so as none of the important juices left the plate. However, he could’ve blown on the ribs and they would’ve split, as calling them fall-off-the-bone wouldn’t do these ribs justice. Imagine the finest, most indulgent Swiss chocolate as it melts in your mouth. That’s almost the same texture of the Jasmine Tea Ribs. They almost liquefy, leaving nothing but a spring-cleaning devoured bone that you’ll suck on like a lollipop due to the jasmine smoke permeating the bones themselves. Yauatcha additionally coats the ribs in a sweet, slightly smoky sauce that’ll have you asking where you can buy a bottle of it. Sadly, you can’t.

With my first healthy bite of the Prawn and Crispy Bean Curd, I uttered “Holy Moses!” After hearing my exaltation from across the quiet and reserved room, Joey came over, looked at my face, which surely made my emotions well-known, and told me it was his favorite dish on the menu. I’m not sure how to even describe the dish itself outside of writing how I think my grunts, groans, and moans are spelled. There’s a soft, luscious texture of this dish that makes you think you’re actually eating something much more high-class, something more similar to caviar or a truffled steak. The prawns are crispy, yet the overall texture is soft. The flavors are both bold, yet demure. No ingredient overpowers the others. They brought us eight pieces, I wish it was twelve.

We additionally paired our meal with a 12 year old sake that came in an ingenious glass that featured an ice recess on the outside of the bottle ensuring that the sake was perfectly chilled and water-free, and a glorious Japanese take on a Moscow mule—Virginia Black whiskey, ginger, cardamom, vanilla, lemongrass, lemon and ginger beer. They were everything we could’ve asked for.

Yauatcha’s lineage traces back to Yau’s flagship restaurant in London, where the Yau earned a Michelin star. You might think that some of the first restaurant’s greatness would get lost in transit across the Atlantic, but you’d be dead wrong. Yauatcha in Waikiki deserves every ounce of praise as the flagship location in the West End. Between the lovely wait staff and the knowledge that they bring, and the food they prepare with all the delicacy, precision, and care of a brain surgeon, you’ll have one of the best meals in your life. I know I did.

Wine Spectator’s 2018 Restaurant Awards

Wine lovers everywhere, it’s that time of the year to update your wine destination list! Wine Spectator has released the winners of the 2018 RestaurantAwards, which honors the world’s best restaurants for wine. This year, the Restaurant Awards program honors 3,759 dining destinations from all 50 states in the U.S. and more than 75 countries internationally.

The Restaurant Awards began in 1981, and there are three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award, with 2,453; 1,215; and 91 winners this year in each respective category. Seven of the Grand Award winners—Ai Fiori in New York City, Barolo Grill in Denver, Le Coureur Des Bois in Beloeil, Quebec, Canada, Madera in Menlo Park, California, Metropolitan Grill in Seattle, Restaurant Mosaic in Pretoria, South Africa and Sistina in New York City—are first timers.

“This year’s class of restaurants is one of the most impressive and innovative ever,” said Marvin R. Shanken, Editor and Publisher, Wine Spectator. “Their wine lists keep improving, because wine lovers are eager to explore and learn. The goal of our Restaurant Awards is to support restaurant wine programs and bring them to diners’ attention through our outreach through print, digital and social media. Wine Spectator salutes every restaurant honored in the 2018 Restaurant Awards.”

All winners are profiled at Restaurants.WineSpectator.com and in the Restaurant Awards app. The app, available free on the App store, allows iPhone and iPad users to easily find nearby award-winning restaurants, with maps, plus helpful information about cuisine, wine and pricing.

The Award of Excellence recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers. Best of Award of Excellence recipients offer more extensive selections with significant vintage depth and excellent breadth across multiple regions.

The Grand Award is the program’s highest honor. This elite group comprises the world’s best wine programs, which deliver serious breadth of top producers, outstanding depth in mature vantages, excellent harmony with the menu and superior presentation. Wine Spectator carefully assesses each Grand Award candidate, including rigorous independent, on-site inspections of the wine program, cellar, service, ambiance and cuisine of the restaurant.

The full list of award winners is available in print in Wine Spectator’s August issue, on newsstands July 17.
Follow the Restaurant Awards on
Twitter and Instagram, with hashtag #WSRestaurantAward.

About Wine Spectator

Wine Spectator is the world’s leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches around 3 million readers worldwide, the brand also encompasses the Web’s most comprehensive wine site (WineSpectator.com), mobile platforms and a series of signature events. Wine Spectator examines the world of wine from the vineyard to the table, exploring wine’s role in contemporary culture and delivering expert reviews of more than 16,000 wines each year. Parent company M. Shanken Communications, Inc., also publishes Cigar Aficionado, Whisky Advocate, Market Watch, Shanken News Daily and Shanken’sImpact Newsletter.