Tag Archives: Top New Restaurants

New Restaurants: “Ampia Rooftop NYC” – “Sanitary, Social Distance Dining”

Ampia Rooftop (Ampia meaning “Space” in Italian) is a sprawling 4,500 Sq. foot outdoor rooftop terrace featuring individual greenhouses for a social distance dining experience, opulent clusters of colorful flower gardens, and Italian-themed art and décor dispersed throughout. Chef Michele Iuliano offers up an authentic Italian menu of lite casual fare, along with a selection of inventive seafood paninis. 

Ampia Restaurant

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Restaurant Business (August 1, 2020) – The first step was a name change. When New York City announced that restaurants could open for outdoor dining during Phase 2, the Iulianos changed the name from Gnoccheria Rooftop to Ampia—a move that gave it a distinct identity. Then they set about redesigning the space to satisfy all the restrictions.

The entire space was sprayed with an electrostatic sanitary coating, including the tables, chairs, bar and every touchable surface. The process sanitizes for up to three months. The pair also purchased a facial recognition thermometer and all the essential PPE specified in New York Gov. Andrew Cuomo’s Phase 2 guidelines.

Next, the space was reconcepted from the original 250-seat restaurant to an outdoor dining venue with a limited bar and food menu. The beer garden in the original plan had to be scrapped; it’s impossible to enforce social distancing in that kind of setting. Instead, tables were spread out and seating areas set far apart, accommodating 60 to 65 guests.

The regulations around social distancing state that if tables cannot be arranged six feet apart, a restaurant can use plexiglass dividers between them. But the Iulianos wanted to infuse Ampia with the same stylish elements that differentiate their other restaurants.

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Podcast Profiles: Newly-Opened “Wild Food” Vegan Helsinki Restaurant “Villd” Chef Ossi Paloneva

Monocle 24 “The Menu” features a new Helsinki restaurant that’s pushing the boundaries in sourcing local ingredients.

Villd Restaurant Owner & Chef Ossi Paloneva
Villd Restaurant Owner & Chef Ossi Paloneva

VILLD – Finland’s first vegan fine-dining restaurant. Known as Ossi Paloneva’s pop up restaurant concept and web series, VILLD opened a permanent restaurant in November 2019 in Harju, Helsinki (Helsinginkatu 21).

VILLD’s rotating five-course vegan menu is made up of wildly collected wild ingredients. In VILLD’s kitchen, roots, berries, plants, mushrooms, seeds and edible flowers are transformed into pure and strong experiences, including smoking, fermentation, drying and germination.

Website

Food Reviews: Seven Reasons, Washington DC Is Top New Restaurant In U.S. (Esquire Magazine)

From an Esquire.com online article:

Seven Reasons Washington DC Restaurant…the Latin American food and cocktails at Seven Reasons—a mountain of black rice topped with prawns and pork cheeks, a salad in which the summery tang of tomatoes has been concentrated into cubes of jelly, a platter of hamachi tiradito whose pink and green splashes of salmon roe and jalapeño could hang in an art gallery—serve up jubilation as a remedy for pain and color as a cure for the blues. Is there almost too much packed into each bite? No one’s complaining. More-is-more extravagance is what makes Seven Reasons a fiesta you never want to stop.

Ten minutes north of the White House and its sour, divisive rhetoric, immigrants are throwing a party. Unfettered joy radiates from inside Seven Reasons as you stand outside the front door, and once you enter and sit down, that joy makes itself known—proudly, defiantly—in the riot of flavors and hues that chef Enrique Limardo sends out from the kitchen. Limardo and several members of his team come from Venezuela, a country in the midst of collapse…

To read more: https://www.esquire.com/food-drink/restaurants/a29728503/best-new-restaurants-in-america-2019/?source=nl&utm_source=nl_esq&utm_medium=email&date=111319&utm_campaign=nl18596123&src=nl

Restaurant Reviews: The “Pilar Cuban Eatery & Bakery” In Brooklyn – “Authentic Delicacies”

From a New Yorker online review:

Pilar Cuban EateryChief among these delicacies is Cuban lard bread, which is what inspired the opening of Pilar Cuban Bakery: Ricardo Barreras, the owner of Pilar Cuban Eatery, next door, decided to start baking it himself, using dough, shipped frozen, from a trusted supplier in Florida. When he realized that his kitchen wasn’t big enough for the operation, he figured he might as well open a second place.

On a recent morning in Bed-Stuy, a young boy pressed his face against the glass case at Pilar Cuban Bakery and began to moan. “Mom, Mom, Mooooom. I want this!” he declared plaintively, pointing to an enticingly glossy Key-lime pie, sliced into neat wedges. “And what about this?” he exclaimed, moving on to the coconut-chocolate bars.

To read more: https://www.newyorker.com/magazine/2019/11/11/the-auspicious-treats-of-pilar-cuban-bakery-and-win-son-bakery

Destination Restaurants: Newly Opened “Le Tre Rane” Inspired By Da Vinci Just Outside Of Florence

From a The Florentine magazine online review:

Le Tre Rane Ruffino RestaurantLegend has it that Le Tre Rane was the name of an inn that a young Leonardo da Vinci opened on Florence’s Ponte Vecchio, with a vision of a pioneering cooking style that would embody fine dining and healthy eating, while heightening the taste of being together.

Stefano Frassineti has taken the helm in the kitchen at Le Tre Rane. Born in Chianti and a career cook for almost 30 years, Stefano believes in dishes based on tradition that evolve into an unmistakable identity. He takes an orchestra of seasonal ingredients from personally sourced Tuscan suppliers and conducts them with endless curiosity and creativity. Eight seasonal menus will rotate year round—the current one is centred around freshly pressed extra-virgin olive oil—in addition to an à la carte menu featuring Tuscan meat (and the occasional fish) courses. Start with a delicate ricotta and chard pie, continue with hunter’s chicken tortelli and opt for a beef tagliata or bistecca alla Fiorentina.

Martina-Melchionno_Relais-9-680x454

To read more: https://www.theflorentine.net/food-wine/2019/10/tre-rane-restaurant-ruffino/?mc_cid=e3c3fdbb7f&mc_eid=69f70995d1

Top Restaurant Chains: “Emmy Squared Pizza” Is Serving Up Nostalgia In Three Eastern States

From a Restaurant Business online article:

Emmy Squared Pizza and BurgerMost pizza places, Detroit-style places, the dough is sitting in a portioned-out container and it gets pressed into the pan. We let it rise in the pan. I knew from the beginning, that’s what’s going to separate our pizza. … It’s built in that we need larger walk-ins to have those extra pans. It’s just part of the plan.

When we run out of pans, we run out of dough. Some of our smaller restaurants have to have 500 pans because of the volume.

The backstory: Emily Hyland and Matt Hyland, who shared pizza on their first date, are the husband and wife team behind several restaurants in their Pizza Loves Emily group, including the growing concept Emmy Squared. They brought in industry veteran Howard Greenstone as a partner. Greenstone has been CEO and president of Rosa Mexicano and is currently a strategic adviser and partner with the Marcus Samuelsson Group.

To read more: https://www.restaurantbusinessonline.com/emerging-brands/how-growing-pizza-concept-embracing-nostalgia-drive-traffic

New Restaurant Chains: Crack Shack Offers Top “Southern California Fried Chicken & Egg Fare”

From a UpRoxx.com online article:

 The Crack Shack … offer(s) genuinely tasty chicken sandwiches with meat sourced from farms outside of the industrial farming world. They… cost roughly ten times as much as a McChicken and more than double the Popeye’s Chicken Sandwich.

UpRoxx.com online Illustration 2019

“Solid, good cooking and comfort are always on-trend,” says Chef Richard Blais. We reached out to the Top Chef all-star and co-owner of The Crack Shack to talk chicken sandwiches because, well, that’s all people seem to be talking about lately. We figured, if anyone would understand how a sandwich basically turned into a cult obsession at the tail end of summer ’19, he might.

“Chicken is incredibly universal and always a crowd-pleaser,” Blais adds. “As is fried food, so… I think it’s just math.”

The cushy bread, the tangy mayo, the crunch of a salty pickle, and, of course, a beautifully seasoned and deep-fried piece of chicken (hopefully brined thigh meat) is about as complex-yet-simple as a sandwich can be. Add a little heat and it’s bliss in a bun.

https://uproxx.com/life/history-of-the-fried-chicken-sandwich/

World’s Top Restaurants: “Under” In Norway Is “Half-Submerged Into The Sea”, Serves Creative Seafood

From a BusinessInsider.com article:

Under Restaurant Norway Interior“Under,” which opened in March, is Europe’s first underwater eatery.Designed by Snøhetta, the restaurant sits half-submerged into the sea and has three-foot thick walls designed to withstand the area’s rugged seas.

Guests at Under can gaze at marine life through a 36- x 13-foot panoramic window in the dining room, which seats between 35 and 40 guests each night. Muted lighting was installed on the seabed so that guests can see the marine life in any weather conditions.

The cuisine is, of course, seafoodDanish chef Nicolai Ellitsgaard Pedersen will create locally sourced dishes that include cod, lobster, mussels, and truffle kelp, which is a local type of seaweed that apparently tastes like truffles.

Under Restaurant Norway

https://under.no/

To read more click on the following link: https://www.businessinsider.com/underwater-restaurant-norway-photos-2018-11?nr_email_referer=1&utm_source=Sailthru&utm_medium=email&utm_content=Business_Insider_select&pt=385758&ct=Sailthru_BI_Newsletters&mt=8&utm_campaign=Business%20Insider%20Select%202019-08-28&utm_term=Business%20Insider%20Select

Top New Restaurants: Selby’s In Atherton, CA Boasts Top Chef, Old Hollywood Style

From an SFChronicle.com online article:

Selby's Restaurant Black Label Burger“I was really focused on the idea of a burger, but taking it to the next level in terms of quality and flavor. I wanted to make it this kind of luxurious dining experience,” said Sullivan.

He’s already made a name for himself at the Bacchus Management Group’s sister restaurants in San Francisco, Spruce and the Saratoga, both known for their burgers, which cost $21 and $16, respectively.

Selby’s, a swanky new Silicon Valley restaurant styled after Old Hollywood, opened Tuesday near the Atherton border at 3001 El Camino Real…

…The Black Label Burger took chef Mark Sullivan six months to develop. Each order includes roughly 5 ounces of shaved Australian black truffles.

To read more click on following link: https://www.sfchronicle.com/food/article/New-Silicon-Valley-restaurant-opens-with-50-14120219.php?psid=effhg