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[OTHER OUTPOSTS]

   June 2006

BOSTON

Just a year after opening Petit Robert Bistro in Kenmore Square, Jacky Robert (ex-Maison Robert) is opening a second outpost in the South End space that formerly housed Andy Husbands’s Rouge. (Husbands has closed Rouge to focus on his other two restaurants, Tremont 647 and Sister Sorrel, also in the South End.) Robert and business partner Lois LeGarrec have put the management of the new restaurant in the hands of Robert’s daughter, Iris | Speaking of expansion, Frank DePasquale has added another venture to his empire. The restaurateur, who already runs notable eateries Bricco, Umbria, and Mare, proves there’s always room for dessert with the opening of Gelateria in the same North End site of his former Salumeria Toscana. DePasquale has gone all out to make the shop as authentic as possible, importing from Italy both a gelato machine and gelato expert Giovanni Gigliotta, who oversees the whole operation and has created all 50 of the hotspot’s flavors | Re-concepting is a definite trend. Jamaica Plain restaurateur Doug Organ has turned his upscale Arbor into the homey Cafe D. Co-owners Harvey Wilk and former Boston Bruin Ray Bourque have reimagined their North End eatery, Via Valeverde, as Tresca. Most of the players remain the same, including general manager Massimo Tiberi and chef Greg Weinstock, who is now cooking up Tuscan delights with Jason Tucker from Trattoria Scalinatella | Ted and Nancy Pell have opened Quince, a contemporary bistro named after their son, Quincy. The eatery is housed in the Needham location they used for their former restaurant/catering company, VLB. The European-inspired menu was created by chef IanGrossman (ex-L’Espalier, Radius, and Le Bernardin) and showcases his pedigreed résumé with dishes like slow-roasted Long Island duck with kumquat-onion confiture and puy lentil stew | Boston’s loss is Nantucket’s gain. Spire, in the überhip boutique hotel Nine Zero, is looking for a new chef. Longtime top toque Gabriel Frasca has sailed on to Nantucket to the Straight Wharf with fellow chef and girlfriend Amanda Lydon (ex-Ten Tables and Upstairs on the Square) | Toby Hill, another Spire alumnus, is moving on as well. After going south last summer to open the Eldredge Room on Cape Cod, he has now moved west to Upton, Massachusetts, for his second venture, the opening of Parlor.
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LOS ANGELES

For 33 years the hallmark of Piero Selvaggio’s iconic Valentino restaurant in Santa Monica has been stability in the kitchen. When Angelo Auriana departed in 2003 to open Masque Ristorante in a suburb of Sacramento, he had been operating the kitchen for 16 years. Since then it has been a game of musical chefs with a handful of youthful toques moving in and out. Fortunately for Valentino fans, the game is now over: Auriana has returned to helm the kitchen | Speaking of Valentino, the restaurant’s original executive chef, Antonio Orlando, is back in the business. As previously reported, he sold his long-running Fresco in Glendale a year ago and seemed to say arrivederci to the restaurant industry. But Orlando has returned as chef/proprietor of the elegant Cavallino Ristorante & Jazz Bar in Huntington Beach. A striking U-shaped chef’s table with marble counters, where guests can watch the chef in action, is the centerpiece of the handsome dining room. All of the pastas and Italian sausages are made in-house | HansRöckenwagner, who closed his renowned namesake restaurant in January, has found a new home for his successful wholesale production bakery, Röckenwagner Bakery, in Mar Vista. The new space is open to the public seven days a week and features display cases expertly handcrafted by Hans himself. German master baker Dirk Sauberg creates the signature pretzel rolls along with muffins, scones, croissants, and a weekly-changing selection of hearty gourmet sandwiches served on the bakery’s specialty breads. The facility will also produce the wares for Rockenwagner’s casual 3 Square Bakery & Cafe, slated to debut in Venice later this summer | Some guys have all the luck. Actor Lucky Vanous, who is most famous for starring in a provocative, mid-1990s Diet Coke commercial in which he portrayed a construction worker who gets attention from a group of uninhibited female office workers, is also an accomplished home cook. Now this ex-Army Black Beret has taken his passion to the public with the debut of the casual LuckyDevils in Hollywood. The menu features American comfort food prepared with premium ingredients. The open pastry kitchen is under the direction of Karla Lomeli (ex-A.O.C.), but Lucky can be seen on the line cooking some of his personal favorites, including the Kobe and bacon burger with Maytag blue cheese and Gruyère | Troy N. Thompson, the top toque at the Ritz-Carlton Marina del Rey, has checked out after six years on the job. Thompson, who helped create the fine-dining Jer-Ne Restaurant and Bar, will be moving to Vegas to take on the exec post at the lavishly budgeted David Burke’s at theVenetian Hotel, scheduled to launch later in the summer | Max Santiago is now whisking the meringue in the pastry kitchen at the Peninsula Beverly Hills, serving both the Belvedere and the Roof Garden dining rooms. He was most recently the pastry chef for Norman Van Aken’s trio of restaurants in Southern Florida | Frenchman Hugo Artinian, a 22-year-old classically trained pastry-maker, has arrived at the elegant L’Orangerie to create desserts that taste as incredible as they look. Artinian previously worked with L’Orangerie’s exec, Christophe Bellanca, at the Michelin two-star restaurant Pic in Valence | Will Greenwood is the new chef at Cafe Champagne, the destination fine-dining restaurant at Thornton Winery in the Temecula Valley wine country. Greenwood, who was most recently the culinary director for the International Trade Center at the Ronald Reagan Building in Washington, D.C., had the honor of cooking for three sitting Presidents | Shari Lynne Robins, the longtime exec chef of James Beach and sister restaurant Canal Club in Venice, has departed to launch RobinsNest on the same block. The new venture is a quality convenience market stocked with the usual staples—along with forward-thinking items like Robins’ Catch of the Day, a shopping bag filled with fresh fish, sauce, organic salad, vegetables, and bread to whip up a meal for two. Prominent local chefs have also created special items exclusively for Shari’s aisles: Josie Le Balch of Josie Restaurant contributes quiche, while chef MoriOnodera of Mori Sushi is preparing a custom tofu.
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NEW ORLEANS

WE’RE BACK! In a city where food is always the talk of the town, tales have been told and retold about the extraordinary goings-on in the restaurant industry in the wake of Hurricane Katrina. Chefs and owners have been performing every task—from dishwashing to cooking to busing tables—to keep their establishments going, all the while greeting every customer like a long-lost friend. The standard question, “How did you do with the storm?” is inevitably followed by, “What’s on the menu tonight?” Granted, some of the menus are shorter, but what they lack in length is made up for by the quality of the ingredients. Louisiana strawberries, softshell crabs, crawfish, farm-raised catfish, and plump local oysters are de rigueur specials of the day. Hungry diners mind their Southern manners during the often long wait for a table. Everyone is a new friend, connected through the common tragedy that has brought the people of New Orleans together. Though the dining scene is not yet at pre-Katrina levels, plenty of restaurants have opened and are operating near capacity every night. A few are new and noteworthy. Others put different faces on familiar places. And a blessed many of our perennial favorites are up and running again | Let’s start with the brand new: an outstanding addition to the uptown scene is Alberta’s, a tiny oasis on a Katrina-scarred block. The neighborhood welcomed the bistro menu and wonderful wine list with open arms. The Uptown branch of Felix’s Oyster Bar has opened, much to the delight of local mollusk lovers, but the original French Quarter location remains closed. And new on Magazine Street is Table One, under the leadership of Gerard Maras (ex-Gerard’s and Ralph’s on the Park). Meanwhile in the CBD (that’s Central Business District for y’all), meat is on the menus: the Steak Knife has taken over 56 Degrees, and Shula’s Steakhouse is preparing to open in the J. W. Marriott Hotel. Donald Link is opening Cochon in the Warehouse District while continuing to produce his distinctive cuisine at Herbsaint | Happily, there are plenty of restaurants to welcome back. The old Manale’s, with its famous barbecue shrimp, and Cafe Degas in Mid City have both reopened their doors. For the Uptown crowd, Flaming Torch and the venerable Clancy’s are once again feeding the neighborhood. Old standbys such as Antoine’s, Galatoire’s, and Arnaud’s are all serving somewhat abbreviated versions of their menus. The Rib Room in the Royal Orleans Hotel has been open for several months, as have Emeril’s, PalaceCafe, Peristyle, and Dickie Brennan’s Bourbon House | Unfortunately, some of the great restaurants are still shuttered. Commander’s Palace, which sustained massive wind and tree damage, is still closed, but is scheduled to reopen this summer. Brennan’s on Royal Street should be open by the time you read this. Emeril’s Delmonico is undergoing extensive repairs, and Dickie Brennan’s Steak House is still renovating. Local favorite Santa Fe is scheduled to reopen shortly, as is Dominique’s in the French Quarter. No plans have yet been announced about the future of the city’s Smith & Wollensky outpost | Unfortunately, restaurants directly on Lake Pontchartrain, such as the Dock, Joes Crab Shack, Hong Kong, and the century-old Brunings, did not survive the storm. Many of the Mid City neighborhood restaurants did not fare well either: Mandina’s, Venezia’s, Mandich, and Christian’s all suffered extensive flood damage | Some restaurants have opened outposts outside of New Orleans. Mandina’s and Galatoire’s have each opened a location in Baton Rouge, and Venezia had opened a branch in Jefferson prior to Katrina | Though the city’s recovery is measured day by day and block by block, one thing is being proven in restaurants all over town: New Orleans has a unique food culture that is strong enough to survive even the most devastating storm.
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NEW YORK

Murray's Cheese Shop veteran Anne Saxelby recently opened her own shop, Saxelby Cheesemongers, dedicated exclusively to American cheeses and located in the Essex Street Market. Prior to opening, the 25-year-old entrepreneur studied with cheese farmers, cheese makers and cheese purveyors throughout the US and abroad (120 Essex St between Delancey and Rivington Streets; 212-228-8204, saxelbycheese.com) | Have you ever wondered why there aren’t many more prominent female chefs in New York, the food capital of the US? Join Clark Wolf with panelists Mary Cleaver (Cleaver Company and the Green Table at the Chelsea Market), Rozanne Gold (Chef and Author), Judith Jones (Alfred A. Knopf), Krishnendu Ray (NYU Department of Nutrition, Food Studies and Public Health), Susan Westmoreland (Good Housekeeping) and Jody Williams (Gusto Ristorante e Bar Americano) for an illuminating discussion. Thursday, June 15, 2006, 4pm - 6pm at the Kimmel Center for University Life, Rosenthal Pavilion, 10th Floor, 60 Washington Square South, New York. Advance Registration Required: Call 212-992-9018. $10 Donation is suggested (free with NYU ID). Photo ID required for entrance | Sakagura and Joto Saké LLC will showcase five award-winning saké makers from Japan on Wednesday, June 14. Together they represent more than 1,100 years of saké making history, 41 generations and five major saké making regions. They will present 18 different kinds of saké, including some very rare brews. A menu featuring cuisine specially crafted for this event will be available. Saké Tasting Fee is $35 (tax and tip not included). Reservations can be made through June 9 by calling 212-953-7253. Sakagura is located at 211 East 43rd Street, New York, NY | As its name might suggest, Tokyo Pop is a bold Japanese fusion restaurant, located on the Upper West Side. The chef is Masaki Nakayama, formerly of Komegashi. The owners, chef Matthew Tivy and his partners, also run Cafe du Soleil in the same neighborhood. | Donatella Arpaia is one busy woman. She collaborated with DavidBurke on the wildly popular David Burke & Donatella on the Upper East Side, went solo with the Apulian-inspired Ama in SoHo, and still found time to create a line of Italian specialty foods and tabletop items for the Spiegel catalog. Now she has turned her eatery Bellini into Dona. The chef is Michael Psilakis, who travels between his modern Greek Onera on the West Side to oversee Dona’s Mediterranean fare across the park | Crema of the crop. Restaurateur and chef Julieta Ballesteros (Mexicana Mama) recently opened an upscale Mexican eatery, Crema Restaurante, in the spot that previously housed Snack and then Sandia. The Flatiron eatery balances traditional Mexican flavors with French preparations. Try the tamales Oaxaqueños with slow-roasted pork, dark chile emulsion, and fresh pears. For dessert, head straight for the mascarpone cheesecake with mango, almond shortbread, and tequila-lime sorbet | Notable exit. Kerry Heffernan, who was the chef at Danny Meyers’s Eleven Madison Park before moving to the restaurant group’s catering venture, Hudson Yards Catering, has left that post as well. No news about his future plans as of press time. Michael Romano from Union Square Cafe will oversee the catering operation until a replacement is named | Although Laurent Tourondel is very busy with his BLT empire (BLT Steak, Fish, and Prime), he recently landed yet another job. He’s replaced Georges Masraff as executive chef at the recently opened Brasserie Ruhlmann in Midtown | Speaking of busy chefs, Zak Pelaccio, who is already heading up his trendy 5Ninth in the Meatpacking District and the more casual and packed Fatty Crab in the West Village, now has a consulting gig at 230 Fifth. The about-to-open Malaysian dim sum palace north of the Flatiron is owned by nightclub owner Steven Greenberg | Jack and Grace Lamb, owners of the popular and diminutive East Village eateries Jewel Bako and Jack’s Luxury Oyster Bar, have been tinkering with a nearby project for some time. The site formerly known as Jewel Bako Robata and then Grace’s Kalbi Bar is now Degustation, where chef Wesley Genovart (ex-Perry Street) is serving up small plates of Spanish specialties | Chef/spouses Allison Vines-Rushing (2004 James Beard Foundation Rising Star Chef) and Slade Rushing recently opened Dirty Bird to Go where the West Village meets Chelsea. And it doesn’t take much to get us going for their Southern specialties, like buttermilk-fried chicken, macaroni and cheese, corn bread, and red velvet cupcakes. The two Southerners garnered a loyal following during their stint at Jack’s Luxury Oyster Bar before heading south to open Longbranch in Abita Springs, Louisiana. They will commute bi-weekly, but day-to-day operations will remain in the hands of partner Joseph Ciriello and chef Darren Halm | The very vocal Community Board 3 in the East Village has been instrumental in preventing several restaurateurs and businesses from obtaining liquor licenses. The Whole Foods set to open in the East Village has scrapped plans for an adjacent wine shop. EU (European Union), with industrial design by AvroKO and a rustic worldly menu, lost its chef, Anne Burrell (Mario Batali’s sous-chef on the Iron Chef television series), in the liquor license wait and eventually opened with a BYO policy and new chef Gwenaël Le Pape, formerly of Django | Partners Lisa Hall and Ann Nickinson opened the very charming and homey Kitchenette in Tribeca well over a decade ago. A few years later they opened a second comfort food location uptown near Columbia University. Now they’re heading into cupcake land with Homemade Bake Shop on the Upper West Side, where they offer densely frosted layer cakes, crisps, seasonal fruit pies, and pastries | Dumbo, Brooklyn, residents no longer need to commute for organic upscale groceries. They now have Foragers, which features a well-edited list of staples, perishables, and prepared foods | Surf to turf. Allan Stillman’s Manhattan Ocean Club served excellent seafood for over two decades, most recently at the hands of Craig Koketsu. The chef is still in the kitchen, but the concept and menu have changed. Enter Quality Meats, loosely based on the tried-and-true steakhouse formula. The striking design by AvroKO (also responsible for Public, Stanton Social, and Sapa) has the feel of a chic butcher shop. But nothing is more stylish than Koketsu’s food. There’s a charcuterie counter at the entrance, reinterpreted classics like creamed spinach soufflé, and steak sauce is made tableside | Downtown folks await the highly anticipated return of Italian culinary goddess Sara Jenkins (ex-50 Carmine), who is taking over the kitchen at Bread Tribeca | Osman and Orhan Cakir, who own the quirky West Village antique shop and wine bar Turks & Frogs, have entered full-service restaurant territory with their Turks & Frogs outpost in Tribeca. The Turkish menu features many classic mezé, such as artichoke hearts, baked eggplant, and lebne yogurt with walnuts, along with more substantial dishes such as lamb dumplings with fresh mint, and grilled red mullet with baby arugula. The wine list features some excellent Turkish wines | Native Swede Anastasio Nougos is positively obsessed with the perfect espresso and coffee drinks. He feeds his passion at his zippy new stand-up bar Zibetto in Midtown. Panini and pastries are available, too | We keep reading a great deal of press about Sascha, the eponymous eatery from former Pastis chef Sascha Lyon and his wife, Latoya. The Meatpacking District restaurant has a casual main room, fine dining on the second floor, and an adjoining bakery. The menu is classic American gussied up with some European flavors. Think tomato bisque, Wiener schnitzel with potato salad, and whole-roasted Dover sole with parsley potatoes and sauce meunière.
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PITTSBURGH

There’s a wave of new Asian restaurants in town. Philadelphia ex-pat restaurateurs Adaand Roger Li (he’s the chef) have opened New Moon Fusion Restaurant on the North Shore, across from the Andy Warhol Museum. Pacific Ring, serving Chinese, Japanese, Australian, and Hawaiian dishes, has opened in Squirrel Hill. And Barbara and NorrasetNareedokmai, owners of Bangkok Balcony in Squirrel Hill, opened Silk Elephant in the space that once housed Zyng. The restaurant serves authentic Thai tapas and administers a Thai Cultural Exchange Program | Eric “Spudz” Wallace left BigBurrito Restaurant Group’s Casbah for a temporary post at DiSalvo’s StationRestaurant in Latrobe. Ultimately, he hopes to open his own restaurant in the Greensburg area. Derek Stevens shifts from his position as sous-chef at Eleven to become Casbah’s executive chef, a position he held once before | Chef Marty Pickholtz returned from 20 years cooking on St. Thomas to launch Paradise Cafe in Castle Shannon. The small Caribbean bistro delivers conch, curries, and barbecue | Update on the restaurants at Nemacolin Woodlands Resort in Farmington: the Golden Trout was renamed Autumn, and its cuisine has changed to Italian. Jeremy Voytish is the chef de cuisine and Frank Sacco (ex-owner of Piccolo Piccolo and O’Leary’s in downtown Pittsburgh) is manager. Robert Garber replaced Voytish as sous-chef of Lautrec, the resort’s French-influenced flagship restaurant. And even the Caddy Shack received a facelift. The kitchy golf- themed eatery has been outfitted with added stations for its signature marinated steak, crab, and lobster | Lidia’s Pittsburgh managing partner Dave Wagner resigned from the corporation. Matt Arnold replaced Shawn Price as executive chef and is also serving as interim general manager | Irene Horajsky, a former translator raised in Chicago’s Ukrainian Village, opened Roxolana’s Garden, a Ukrainian deli and restaurant, on the North Side | Executive chef Rick Voyt took over the kitchen at Opus in the Renaissance Pittsburgh Hotel. The new menu introduces some Southwestern flavors.
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SAN DIEGO

More changes at downtown’s Laurel. Amy DiBiase, the chef de cuisine, has departed for a new post at Baleen on Mission Bay. The new executive chef is Brian O’Conner (formerly of Seattle’s Madison Park) | Another Laurel alum, Jason Shaeffer, is back in San Diego after a stint as sous-chef at New York’s Per Se. He is the new chef de cuisine at 1500 Ocean, the Hotel Del Coronado’s new oceanfront restaurant | Vagabond has opened in South Park. Owners are longtime San Diego restaurateurs Philippe Beltran and Jerome Gombert | The new executive chef at Dobson’s downtown is Kurt Metzger. He comes from the Kensington Grill.
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SAN FRANCISCO

It may be summer but the temperature in the Bay Area will never be as hot as the food. A few exciting new ventures offer exotic flavors to transport diners to more tropical locales. In San Francisco’s burgeoning Hayes Valley, Michael Black and Danny Dunham, the cult team behind beloved but closed Midori Mushi, have opened Sebo, a jewel box of a restaurant that serves the purest sushi and sashimi with a few small plates offerings. The sake list is by Beau Timken, owner of True Sake | Indian cuisine is finally extending its influence in the Bay Area with two new restaurants opening in Palo Alto that take the genre to a new level. Junnoon, which means passion and energy in Hindi, is from first-time restaurateur Sabena Puri, who grew up in a restaurant family in India. She’s tapped part of the Tabla team from New York City to create a modern menu with dishes like sprouted mung bean chaat salad with bakarkhani bread, and tandoori halibut in coconut-ginger sauce. Around the corner, Mantra opened in the old Stoa space. There, chef Robert Cibrowski blends Indian flavors with his distinctive California style in dishes like tandoori-roasted quail with pomegranate-huckleberry compote, and seared foie gras with stewed Pink Lady apples | In Berkeley, 33-year-old Smokey Joe’s Vegetarian Cafe has closed, and owner Ned Getline has retired. In its place, Berkeley artists Keba Konte, Rachel Konte, and Andrea Ali opened Guerrilla Cafe. The spiffed-up eatery features the owners’ art on the walls, tiling, seating, and tables. The food is mostly organic, and Konte is working with Oakland’s Mo’ Better Food to get produce from local African American farmers. The house specialty is waffles, and sandwiches, freshly squeezed juices, soups, and salads are also available | Just in time for all the fall fashions, the expanding Westfield San Francisco Centre will welcome a new food outlet. A few big names are inking deals, like the stylish NYC import ‘Wichcraft, Out-the-Door by Charles Phan of the Slanted Door, and two new ventures by Bradley Ogden | Bernal Heights’s little restaurant row is losing its vegetarian option, Geranium. Owner Lorraine Garrison is leaving to spend time with her new baby. Moki’s Sushi and Pacific Grill will move from across the street to take over the larger space | Terzo, the third restaurant for Nice Ventures group and owner Laurie Thomas, opened in April. Executive chef and co-owner Mark Gordon created a small plates menu that includes roasted marrow bones, Moroccan pea soup with cumin and yogurt, and housemade boudin blanc. Designer Cass Calder Smith gave the eatery a modern European tapas bar feel: zinc bar with purse hooks, a white oak communal table with high-backed leather chairs, and espresso-colored leather banquette seating.
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SEATTLE

Boka Kitchen + Bar will be opening at the end of the month in the new Madison Tower, which will also include Hotel 1000. The menu at Boka (the name is an acronym for “bold original kitchen artistry”) will feature urban American food. Seis Kamimura, a French Culinary Institute graduate who previously worked at Spago in Beverly Hills and Bada Lounge in Belltown, will be the executive chef. Joining him as the restaurant’s general manager is Kamyar Khoshdel, who closed his Pike Place market restaurant, Vivanda, last year | Christopher Frothingham has been appointed the new executive chef of Fish Club, the Todd English restaurant located at the Seattle Marriott Waterfront. He previously held the same position at English’s seafood restaurant, Kingfish Hall, and the steakhouse Bonfire, both in Boston | Restaurant Cremant has opened in the Madrona district. The chef is Scott Emerick (ex-Le Pichet) | Peter Levine (formerly of Isabella and Vivanda) has been named the new executive chef of the Mackay Restaurant Group’s Troiani Ristorante Italiano in the Financial District | Joey’s opened in Bellevue and is a welcome addition to the premium casual scene of this eastside suburb. It fills the space previously occupied by Cucina! Cucina! | Turntable Restaurant and Liquid Lounge, the on-site restaurant and bar at the EMP (Experience Music Project) on the Seattle Center grounds, has been renamed Revolution Bar and Grill. Schwartz Brothers Restaurants has refurbished the entire venue and will assume management.
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TORONTO

Chris McDonald has closed Avalon restaurant after 11 years. McDonald blames a decline in American tourist dollars. He plans to open a more casual restaurant in the coming months | Chef Greg Couillard will be opening Mocca, an African restaurant, on John Street in the Entertainment District | The new executive chef at Lobby in Yorkville is Robert Bragagnolo, who returns to his hometown after cooking in Spain. He brings with him a menu full of the molecular gastronomy popularized by Ferran Adrià of ElBulli, including a gin and tonic dessert consisting of a lemon-lime sorbet sitting on cubes of tonic jelly surrounded by a cucumber reduction and topped with pulverized juniper | Michael Potter (ex-Accolade) continues to blaze trails in bucolic Prince Edward County, an hour’s drive from Toronto. He has closed his Milford Bistro in Milford, Ontario, and relocated to Picton, where he opened Harvest Restaurant in May. Expect the same seasonal cuisine | Vertical has opened in First Canadian Place in the former TastingRoom. Chef Vito Clemente (ex–Zucca Trattoria and Romagna Mia) serves handmade pasta and whole grilled fish in a menu influenced by Southern Italy and the Mediterranean | Prince of Egypt Restaurant brings Middle Eastern royalty to the Danforth: father-and-son chefs and owners Taha Solomon and Adam Solomon once plied their trade in the Saudi Arabian palace kitchen of King Fahd. Expect typically Egyptian dishes, such as stuffed chicken and braised baby okra | Metropolitan Hotels, the company that successfully introduced the internationally renowned Lai Wah Heen, is expanding with the opening of a Lai Toh Heen in midtown early this summer. The new eatery will feature an avant-garde menu rooted in Chinese tradition in an upscale yet relaxed environment. The executive chef will be Ken Tam and the dim sum chef will be Terrance Chan.
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WASHINGTON, D. C.

Piola, an Italian pizzeria comes to Rosslyn, Virginia, by way of Brazil. Lebanese-born Nabil Elachi (a one-time tech exec) and his brothers are opening a branch of their Treviso-based pizzeria, which already has locations in Brazil, Argentina, New York, and Miami. The Wilson Boulevard restaurant will seat 120 and have an outdoor patio | Another techie turned restaurateur is Bo Davis, who brought Wasabi to D.C. in May. The restaurant features kaiten, the popular conveyor-belt sushi concept. Chef MiguelChoy, a native of Peru who ran two kaiten restaurants in London, mixes Latin and Asian ingredients in a menu that combines sushi, ceviche, and tiraditos. Steve Greenhan, formerly of Kaz Sushi Bistro, was tapped to run the front of the house | Tom and Christy Przystawik (that’s the former Christy Velie of Cafe Atlantico) will open FoodMatters in Alexandria’s Cameron Station this fall. The 5,000–square-foot eatery will offer prepared food and house a cafe and a private dining area | Jerome Sharpe, who has worked for chef Geoff Tracy for years, is now the executive chef at Tracy’s newest restaurant, Lia, located in one of the new buildings in Chevy Chase | As a consultant for Perry’s in Adams Morgan, chef Morou Ouattara has announced that the eatery has a new sushi chef—Noriake Yasutake from Bond Street in New York | The rumor mill has hit pay grist: it’s now confirmed that John Fulchino is relocating Johnny’s Half Shell to La Colline. The old location in Dupont Circle will be the new home of Capital Hill eatery Montmartre.
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OTHER OUTPOSTS

Mumbai, India

Chef Michel Nischan and his protégé John Mooney recently opened PURE at Taj Lands End, Mumbai. Mooney, the former executive chef of Heartbeat at W New York worked as sous chef under Michel Nischan when he was Executive Chef there. Their new venture is an international restaurant with a focus on well-being, seasonality and cooking with organic ingredients. Chefs Nischan and Mooney have created dishes for the menu that use steaming broths, citrus zests and versatile oils to balance rich flavors and healthful cooking. The menu offers vegetarian delicacies, like Shiitake Mushroom Rice Cakes with Fresh Pea Sauce as well as non-vegetarian dishes, including Grill-Cured Salmon with Caramelized Cauliflower; Grilled Lamb Chop Lollipops with Pomegranate Molasses; and Lobster and Sweet Corn Succotash. For reservations, contact Taj Lands End, Mumbai at (91-22) 6676 7173.
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