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Gotham Bar And Grill
Gotham Bar and Grill is a New American restaurant located at 12 East 12th Street (between Fifth Avenue Fifth Avenue is a major and prominent thoroughfare in the borough of Manhattan in New York City. It stretches north from Washington Square Park in Greenwich Village to West 143rd Street in Harlem. It is one of the most expensive shopping stre ... and University Place (Manhattan), University Place), in Greenwich Village in Manhattan, in New York City. It opened in 1984. It closed in 2020 due to the COVID-19 pandemic, and re-opened in November 2021. History The restaurant was opened by Jerry Kretchmer, Jeff Bliss, Rick and Robert Rathe and featured the American chef Alfred Portale. Portale was influenced by the New American cuisine movement from California in the 1980s and 1990s, notably from Alice Waters and Jeremiah Tower of Chez Panisse. In 2019 Portale left Gotham to found his eponymous restaurant on 18th Street. Victoria Blamey took over the kitchen, and the restaura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alfred Portale
Alfred Portale (born July 5, 1954) is an American chef, author, and restaurateur known as a pioneer in the New American cuisine movement. Restaurants After graduating top of his class from the Culinary Institute of America in 1981, Portale became the chef at Gotham Bar and Grill in 1985 and took it to new heights with his beautiful plating and insistence on high-quality ingredients. Portale's first sous-chef at Gotham was Tom Valenti. Other notable chefs who have worked under Chef Portale include Bill Telepan, Wylie Dufresne, Tom Colicchio, Christopher Lee, and Jason Hall. The current chef de cuisine of Gotham Bar and Grill is Livio Velardo. In October 2008, Portale opened Gotham Steak at the Fontainebleau Miami Beach in Miami Beach, Florida Miami Beach is a coastal resort city in Miami-Dade County, Florida. It was incorporated on March 26, 1915. The municipality is located on natural and artificial island, man-made barrier islands between the Atlantic Ocean and Biscayne B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bret Csencsitz
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Bret or BRET may refer to: People and fictional characters * Bret (given name), a personal name, including a list of people and fictional characters * Bret (surname), a list of people Other uses * a regional name for either the brill or the turbot fish * the spawn of the herring * Tropical Storm Bret, various storms and a hurricane * Bioluminescence Resonance Energy Transfer See also * Lac de Bret, a lake in the canton of Vaud, Switzerland * ''Bret v JS'', a 1600 formative English contract law * Brett (other) * Breton language Breton (, ; or in Morbihan) is a Southwestern Brittonic language of the Celtic language family spoken in Brittany, part of modern-day France. It is the only Celtic language still widely in use on the European mainland, albeit as a member of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Time Out (magazine)
''Time Out'' is a global magazine published by Time Out Group. ''Time Out'' started as a London-only publication in 1968 and has expanded its editorial recommendations to 328 cities in 58 countries worldwide. In 2012, the London edition became a free publication, with a weekly readership of over 307,000. ''Time Out''s global market presence includes partnerships with Nokia and mobile apps for iOS and Android (operating system), Android operating systems. It was the recipient of the International Consumer Magazine of the Year award in both 2010 and 2011 and the renamed International Consumer Media Brand of the Year in 2013 and 2014. History ''Time Out'' was first published in 1968 as a London listings magazine by Tony Elliott (publisher), Tony Elliott, who used his birthday money to produce a one-sheet pamphlet, with Bob Harris (radio presenter), Bob Harris as co-editor. The first product was titled ''Where It's At'', before being inspired by Dave Brubeck's album ''Time Out ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurants In Manhattan
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zagats
The ''Zagat Survey'', commonly referred to as Zagat (stylized in all caps; , ) and established by Tim and Nina Zagat in 1979, is an organization which collects and correlates the ratings of restaurants by diners. For their first guide, covering New York City, the Zagats surveyed their friends. At its height around 2005, the ''Zagat Survey'' included 70 cities, with reviews based on the input of 250,000 individuals with the guides reporting on and rating restaurants, hotels, nightlife, shopping, zoos, museums, music, movies, theaters, golf courses, and airlines. The guides are sold in book form, and were formerly only available as a paid subscription on the Zagat website. As part of its more than $150 million acquisition by Google in September 2011, ''Zagat''s offering of reviews and ratings became a part of Google's Geo and Commerce group, eventually to be tightly integrated into Google's services. Google relaunched ''Zagat'' website on July 29, 2013 with an improved interface, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sam Sifton
Sam Sifton (born June 5, 1966) is an American journalist and food editor at ''The New York Times.'' He was previously the paper's national editor. Sifton has also worked as deputy dining editor (2001); dining editor (2001–04); deputy culture editor (2004–2005), and culture editor (2005–2009). Early life Sifton was born on June 5, 1966 to the Hon. Charles Proctor Sifton, a senior district judge of the United States District Court for the Eastern District of New York, and Elisabeth Sifton, a senior vice president at Farrar, Straus & Giroux and author of ''The Serenity Prayer'' (2003). His maternal grandfather was the theologian Reinhold Niebuhr and his maternal grandmother was Ursula Niebuhr, the author of ''Remembering Reinhold Niebuhr'' (2001) and founder of the Barnard College Religion Department. Sifton graduated magna cum laude from Harvard College with an A.B. degree in history and literature in 1988. Career Sifton began his journalism career as assistant editor for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ruth Reichl
Ruth Reichl (; born 1948), is an American chef, food writer and editor. In addition to two decades as a food critic, mainly spent at the ''Los Angeles Times'' and ''The New York Times'', Reichl has also written cookbooks, memoirs and a novel, and been co-producer of PBS's '' Gourmet's Diary of a Foodie'', culinary editor for the Modern Library, host of PBS's ''Gourmet's Adventures With Ruth'', and editor-in-chief of ''Gourmet'' magazine. She has won six James Beard Foundation Awards. Reichl’s critically acclaimed, best-selling memoirs are ''Tender at the Bone: Growing Up at the Table'' (1998), ''Comfort Me with Apples: More Adventures at the Table'', '' Garlic and Sapphires: The Secret Life of a Critic in Disguise,'' ''Not Becoming My Mother'' and ''Save Me the Plums: My Gourmet Memoir'' (2019). In 2009, she published ''Gourmet Today'' a 1,008 page cookbook containing over 1,000 recipes. She published her first novel, ''Delicious!'' in 2014, and, in 2015, published ''My Kitchen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gael Greene
Gael Greene (December 22, 1933 – November 1, 2022) was an American restaurant critic, author, and novelist. She became '' New York'' magazine's restaurant critic in fall 1968, at a time when most New Yorkers were unsophisticated about food and there were few chefs anyone knew by name, and for four decades both documented and inspired the city's and America's growing obsession with food. She was a pioneering "foodie." Life and career Greene was born in Detroit, where her father owned a clothing store, and graduated from Central High School in 1951, then from the University of Michigan , mottoeng = "Arts, Knowledge, Truth" , former_names = Catholepistemiad, or University of Michigania (1817–1821) , budget = $10.3 billion (2021) , endowment = $17 billion (2021)As o .... She said that her passion for food was awakened by a year abroad in Paris while she was an undergraduate. She worked as an investigative reporte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chic
Chic (; ), meaning "stylish" or "smart", is an element of fashion. It was originally a French word. Pronounced Chick. Etymology ''Chic'' is a French word, established in English since at least the 1870s. Early references in English dictionaries classified it as slang and New Zealand-born lexicographer Eric Partridge noted, with reference to its colloquial meaning, that it was "not so used in Fr nch" Gustave Flaubert notes in ''Madame Bovary'' (published in 1856) that "chicard" (one who is chic) is then Parisian very current slang for "classy" noting, perhaps derisively, perhaps not, that it was bourgeois. There is a similar word in German, '' schick'', with a meaning similar to ''chic'', which may be the origin of the word in French; another theory links ''chic'' to the word ''chicane''. Although the French pronunciation (/ˈʃiːk/ or "sheek") is now virtually standard and was that given by Fowler, ''chic'' was often rendered in the anglicised form of "chick". In a fictio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chez Panisse
Chez Panisse is a Berkeley, California, restaurant, known as one of the originators of the style of cooking known as California cuisine, and the farm-to-table movement. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies. The main, downstairs restaurant serves a set menu that changes daily and reflects the season's produce. Prices vary with the day of the week, and as of 2020 range from $75 to $125. An upstairs cafe offers an a la carte menu at lower prices. History The restaurateur, author and food activist Alice Waters opened Chez Panisse in 1971 with the film producer Paul Aratow, then a professor of comparative literature at the University of California, Berkeley. It is named for a character in a trilogy of Marcel Pagnol films.''Alice Waters & Chez Panisse'', Thomas McNamee, The Penguin Press, 2007. They set up the restaurant and its menu on the principle that it wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national " newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New American Cuisine
New American cuisine, also known as Modern American cuisine or Contemporary American cuisine, is the wave of modernized cooking predominantly served at upscale fine dining restaurants in the United States, originating in the 1980s. New American cuisine is generally a type of fusion cuisine which assimilates flavors from the melting pot of traditional American cooking techniques mixed with foreign and sometimes molecular gastronomy components. There is often a focus on fresh, local, and seasonal farm-to-table ingredients. The movement was popularized in the 1990s by various celebrity chefs, including Wolfgang Puck, Jeremiah Tower, Alice Waters, and Jonathan Waxman. New American cuisine features innovative use of seasoning and sauces. Originally based on French, nouvelle, and traditional American cuisine, New American has since progressed to include elements of Mediterranean, Latin American, Asian, and other cuisines. See also *Fusion cuisine Fusion cuisine is cuisine tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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