wigstheone
Aug 1, 01, 4:56 pm
Bobby Flay Fish Stews
Bobby Flay, the chef at Bolo and Mesa Grill, and his partners will be opening a seafood restaurant at 18 West 18th Street, with the emphasis on bouillabaisse and other fish stews. The restaurant, as yet unnamed, is to open next winter.
From Mexican Shores
Danzón, Zarela Martinez's duplex restaurant that specializes in the food — mostly the seafood — of Veracruz, Mexico, has opened at 126 East 28th Street. A lighthearted mural of Veracruz and its public dance party, called danzón, enlivens the bar.
Chefs on the Move
Troy Dupuy, formerly at Lespinasse in Washington, will become the chef at La Caravelle on Aug. 15, replacing Eric Di Domenico. Paul Sale, who was the chef at Icon in the W Court hotel in Murray Hill, has left and will be the chef at Blue Fin, opening at the end of the year in the W Times Square, being built at Broadway and 47th Street. The two restaurants are managed by different companies. Eric Woods has been promoted to executive chef at Icon.
Croatian Specialties
Trio, at 167 East 33rd Street, is a new Mediterranean restaurant with an Old World connection. John Ivanac, an owner, is bringing some products, including cheeses and grappa, from his estate in Croatia. He is also serving Croatian wines and regional dishes, like strukli, a kind of ravioli with goat cheese.
http://www.nytimes.com/2001/08/01/dining/01OFF.html
Bobby Flay, the chef at Bolo and Mesa Grill, and his partners will be opening a seafood restaurant at 18 West 18th Street, with the emphasis on bouillabaisse and other fish stews. The restaurant, as yet unnamed, is to open next winter.
From Mexican Shores
Danzón, Zarela Martinez's duplex restaurant that specializes in the food — mostly the seafood — of Veracruz, Mexico, has opened at 126 East 28th Street. A lighthearted mural of Veracruz and its public dance party, called danzón, enlivens the bar.
Chefs on the Move
Troy Dupuy, formerly at Lespinasse in Washington, will become the chef at La Caravelle on Aug. 15, replacing Eric Di Domenico. Paul Sale, who was the chef at Icon in the W Court hotel in Murray Hill, has left and will be the chef at Blue Fin, opening at the end of the year in the W Times Square, being built at Broadway and 47th Street. The two restaurants are managed by different companies. Eric Woods has been promoted to executive chef at Icon.
Croatian Specialties
Trio, at 167 East 33rd Street, is a new Mediterranean restaurant with an Old World connection. John Ivanac, an owner, is bringing some products, including cheeses and grappa, from his estate in Croatia. He is also serving Croatian wines and regional dishes, like strukli, a kind of ravioli with goat cheese.
http://www.nytimes.com/2001/08/01/dining/01OFF.html