May 20, 2021
Chef Daniel Boulud opens his highly anticipated, sprawling new seafood restaurant in Midtown Manhattan’s One Vanderbilt skyscraper this week. Le Pavillon debuts with a limited number of dinner reservations May 20, followed by a full opening on May 28. The restaurant takes its name from the New York destination that’s widely credited for putting French cuisine on the national stage during its run from 1941 to 1966. “Le Pavillon was synonymous with French dining in New York in the ‘40s, ‘50s and ‘60s,” Boulud told
Wine Spectator. “Bringing back that name here to New York was very important.”
The cuisine focuses on seafood and vegetables, with an emphasis on seasonal and local ingredients. Menu items include roasted beets with sesame, poached halibut and baked lobster with purple potatoes.
12 maggio 2021 06:47
Fonte: Adnkronos
#economia-e-finanza
SL Green Reveals First Look at Summit One Vanderbilt s 65,000 Square Foot Multi-Sensory Experience Including an Outdoor Summit Terrace Where Thrill Seekers Soar In A Glass Elevator to the Tallest Exterior Vantage Point in Midtown
Danny Meyer s Union Square Events to Introduce Après – An Inventive Cafe, Terrace Bar & Food Kiosks
Register at SummitOV.com Now to Be First to Preview Summit One Vanderbilt Before it Opens to the Public
NEW YORK, May 11, 2021 /PRNewswire/ SL Green Realty Corp. (NYSE: SLG) today revealed plans for Summit One Vanderbilt, a story-driven, immersive experience and observatory located in the crown of One Vanderbilt, the skyline-defining new tower in the heart of Manhattan standing 1,401 feet tall. Summit One Vanderbilt is connected directly to Grand Central Terminal in the center of Manhattan and will be the latest in a series of anticipated openings at One Vanderbilt as part of the $3.3 billion
Summit One Vanderbilt, The World s Most Immersive Cultural Experience And Observatory, Launches On October 21 Heralding New York City Reopening & Tourism Return
SL Green Reveals First Look at Summit One Vanderbilt s 65,000 Square Foot Multi-Sensory Experience Including an Outdoor Summit Terrace Where Thrill Seekers Soar In A Glass Elevator to the Tallest Exterior Vantage Point in Midtown
Danny Meyer s Union Square Events to Introduce Après - An Inventive Cafe, Terrace Bar & Food Kiosks
Register at SummitOV.com Now to Be First to Preview Summit One Vanderbilt Before it Opens to the Public
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Legendary Zuni Cafe gets rid of tips, joining a wage-equity movement in Bay Area
Legendary Zuni Cafe gets rid of tips, joining a wage-equity movement in Bay Area
But not all staffers think the new model, where diners get a service charge, is in their best interest
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Legendary S.F. restaurant Zuni Cafe will add 20% service charge to bills when it resumes indoor dining in a few weeks.Kimberley Hasselbrink/Special to The Chronicle 2020
When Zuni Cafe reopens for indoor dining in a few weeks, it’ll shift from a traditional tipping model to adding a 20% service charge to diners’ bills a way to boost wages for the restaurant’s lowest wage workers. The San Francisco institution will join a long list of Bay Area restaurants that have switched to a service charge in the past several years, though some businesses have struggled to maintain a tipless model because of higher taxes and difficulty in retaining staff.
Restaurant seeks to ‘redefine luxury’
Eleven Madison Park will reopen on June 10 with a meatless menu, the fine-dining restaurant in New York City announced on its website.
The restaurant also has committed to giving five meals to food-insecure New Yorkers for every meal purchased in the restaurant.
Executive chef and owner Daniel Humm said the decision to go meatless came after the transitions the award-winning restaurant has made during the pandemic. Those included closing the restaurant and laying off most of the staff, but keeping a small team in place to prepare meals for hunger-relief organization Rethink Food.
“Through this work, I experienced the magic of food in a whole new way, and I also saw a different side of our city and today I love New York more than ever,” Humm said.