The Israeli´s food has never tasted so good, the award winning Palomar restaurant has influences from southern Spain and Italy to northern Africa. For a gastronomic experience full of flavors, whether at the counter in front of the open kitchen or at the tables in the back, this London restaurant has a cozy and unpretentious atmosphere.
There is no better way to start the weekend, make fresh oysters and have a wine at the Grand Banks. The 1942 boat that traveled to Brazilian lands, had its final destination in New York at Pier 25 with an idea of a boat restaurant that brings oysters to the city in the 18th century. The hotspot has one of the most incredible views of the city.
You like burger and Emily Loves Pizza. The little joke makes sense … after much success in Brooklyn, Emily and her husband brought this place that is my little piece of heaven to the heart of the West Village. The delicious hamburgers and stuffed pizzas are served on a tray that has different floors, one for each dish, but all together.
“É impossível recriar o mesmo exato prato quando você está em um lugar diferente. Os vegetais, a água, os laticínios, as frutas – tudo é diferente. Mas você pode chegar bem perto, e isso é o importante para mim. Para tanto, você precisa criar uma atmosfera ao redor do prato, para tentar recriar a sensação da viagem”
Perfeccionismo é um daqueles ingredientes que não se pode errar a dosagem: nem demais, nem de menos. Por sorte e competência, Mike Mammoliti soube trabalhar a medida certa durante anos, e agora repete a receita em Nova York, onde inaugurou uma filial do restaurante de seu pai, Mamo Le Michelangelo, em Antibes. Seu intuito inicial era desenvolver uma réplica perfeita do clássico francês, mas quando percebeu que não seria possível, encontrou não só seu caminho, mas a identidade do novo restaurante: “Decidi não me distrair muito, criar minha própria visão e acreditar em meus instintos”. No Mamo (a versão nova-iorquina perdeu o “Le Michelangelo”), nada além da própria comida parece ser um desafio para Mike: “Eu acredito em pratos simples, que deixem que os ingredientes falarem por si. Por que tentar fazer algo complexo, quando já é difícil fazer um spaghetti pomodoro perfeitamente?” E, embora haja quem diga que não se pode fazer uma verdadeira comida fora do seu país de origem, não há nada que o impeça de abrir uma cozinha italiana em Nova York: “É impossível recriar o mesmo exato prato quando você está em um lugar diferente. Os vegetais, a água, os laticínios, as frutas – tudo é diferente.
“A culinária da Grécia é algo realmente novo para mim, e é fantástica. Muito próxima da cozinha italiana e francesa, mas muito distinta ao mesmo tempo: os mesmos ingredientes, mas manipulados de outra forma. É uma delícia”
Mas você pode chegar bem perto, e isso é o importante para mim. Para tanto, você precisa criar uma atmosfera ao redor do prato, para tentar recriar a sensação da viagem”. E completa: “Nova York é muito competitiva. São mais de 10 mil restaurantes. Você precisa manter o padrão em altos níveis sempre para sobreviver”. Curiosamente, Mike até gosta do caráter de espetáculo que a gastronomia atual vem adquirindo: “É algo incrível para a nossa indústria. Isso traz entusiasmo para a comida. E você vê cada vez mais pessoas querendo aprender a comer, especialmente a nova geração”. Mas tanto na vida como na cozinha, Mike aposta no poder do fogo brando e diz que não se considera uma celebridade: “Meu foco são os meus clientes. Nada me dá mais alegria do que vê-los felizes. Sem isso, você é apenas um restaurante tentando sobreviver”, acredita. Na bagagem, Mike trouxe não apenas as referências do primeiro restaurante, mas da infância: “Era um paraíso. Viver com nada e tudo ao mesmo tempo. O sul da França tem muito a oferecer se você sabe onde procurar. Quanto mais eu viajo, mais eu vejo o quão sortudo sou de ter nascido e sido criado lá”.
Se recusando a viver apenas no passado, o restaurateur se lança constantemente em novas aventuras gastronômicas. Sua última descoberta foi particularmente animadora: a comida grega. “A culinária da Grécia é algo realmente novo para mim, e é fantástica. Muito próxima da cozinha italiana e francesa, mas muito distinta ao mesmo tempo: os mesmos ingredientes, mas manipulados de outra forma. É uma delícia!” Seria a empolgação com novos sabores sinônimo de mais empreendimentos? “Existem alguns projetos em discussão, mas, por enquanto, nosso foco é o Mamo”, responde sem deixar sequer um gostinho do que está por vir.
After becoming famous for creating chicken and parma pizza, a great success among the Americans, Scott Tacinelli and Angie Rito are responsible for a new dish that dominates the Instagram profiles of those who visit New York: Lasagna Pinwheels. This lasagna is served rolled up like a cinnamon bun, the most requested dish among visitors to the Don Angie restaurant, opened by the couple in 2017 in the West Village neighborhood. However, the pasta with a fun presentation is just one of the highlights of the creative menu that reflects the Italian-American origin of Scott and Angie. There, other classics of Italian cuisine blend into modern American cuisine. Among other sweethearts, Escargot Oregnata – in which shellfish from the Peconic Bay, on the coast of the state, are prepared in a Neapolitan way with garlic, oregano, and bread flour – and the handmade pasta menu is updated every season. The perfect order for those who can’t resist a night with lots of wine and quality food.
GRT Architects has injected the 60-seat interior of Don Angie with palpably Italian references phrased in a surprising and unfamiliar way. Guests are drawn to a rich and inviting interior with a contemporary color palette of greys, brass and subtle red accents. Carrara and dark Bardiglio marbles create a checkerboard pattern across the restaurant floor, one that is reminiscent of the classic Italian American tiled vinyl flooring.
Don Angie is open for dinner and brunch at the following times, and is located at 103 Greenwich Avenue in New York:
Delicious Hospitality Group the team behind NYC’s Charlie Bird and Pasquale Jones (Robert Bohr, Grant Reynolds, and Chef Ryan Hardy), brought their downtown expertise uptown and opened their third venture Legacy Records.
A vibrant atmosphere tempered with lots of music was the way the Legacy Records restaurant honored the label that inspired its name. After all, for many years, it housed the studio of Legacy Recordings, a division of Sony Music that deals with reissues of old recordings of artists like Billie Holiday, Tony Bennett, and Janis Joplin. Another attraction of the restaurant is that leading the hospitality team is simply the Swedish Arvid Rosengren, holder of the title of best sommelier in the world.
That is, satisfaction guaranteed for lovers of good music and quality wine. The menu signed by Chef Ryan Hardy, in turn, carries strong Mediterranean and Northern Italian influence, with tasty fish in grilled and raw versions, along with other seafood and plenty of pasta. All of this coupled with Henry Hall, Manhattan’s new luxury residential building designed by designer Ken Fulk, seeks to unite New York’s lively nightlife with the lifestyle of a boutique hotel.
Danny Meyer’s Union Square Hospitality Group Opens Manhatta and Bay Room in New York City. The executive Chef Jason Pfeifer pairs down-to-earth hospitality with sky-high views on the 60th floor of Fosun’s 28 Liberty building in Lower Manhatta.
Ever wondered what it would be like to enjoy a delicious dinner while having a breathtaking view of New York City? At the Manhatta restaurant and bar, opened mid-year on the 60th floor of a historic building in Lower Manhattan, it is possible. The Statue of Liberty and the famous Brooklyn bridges are some of the background cloths facilitated by the four glass facades that border the Union Square Hospitality Group’s restaurant and Bay Room event space. His name, therefore, was inspired by Walt Whitman’s celebrated poem “Mannahatta,” which says, “A city of swift and shining waters, a city of pinnacles and masts, a city nestled in bays, my city!” But the fascination of experience is not limited to the beauty of the city that never sleeps. The menu signed by Executive Chef Jason Pfeifer celebrates the best of modern American cuisine with a touch of French flair, while wine selection was thought to reflect the elegance of space combined with the intimacy of a neighborhood restaurant.
Manhatta offers a three-course, prix-fixe dining room menu as well as a more casual, a la carte menu available at the bar. The prix-fixe menu features dishes such as Peekytoe Crab with poached leeks and frizzled artichokes; Veal Blanquette with wilted greens and mushrooms; Lobster Quenelles with trumpet mushrooms and chervil; and Wagyu Bavette with Pommes Anna and Harbison cheese. For the sweet course, guests can choose from dishes such as a Warm Date Cake with crème Fraiche ice cream and whiskey sauce; Blackberries with walnut gelato and sabayon; and a Butterscotch Soufflé.
Manhatta’s bar is led by Beverage Director Matt Whitney, who most recently served as sommelier at The Modern. At Manhatta, he aims to parallel USHG’s down-to-earth hospitality ethos by offering an approachable and satisfying range of wine and spirits that accommodate a variety of drinking preferences. Manhatta’s cocktail menu is rooted in the classics with its signature Manhatta cocktail and other Manhattan variations, but it also offers seasonal riffs inspired by the city’s history. The wine program highlights various regions of France, and in particular Burgundy, and combines a diverse mix of classic and well-known labels while introducing guests to up-and-coming producers from their favorite regions.
The nearly 20 years of friendship between the businesswoman Kerrilynn Pamer and the stylist Cindy DiPrima Morisse have always been strengthened by their mutual interest in a refined and wellness lifestyle. The two then decided to come together to offer some of this world to others. That’s how CAP Beauty was founded, a store with more than 150 brands with 100% natural products. The proposal is that you use the power of plants to bring not only visual but also internal changes in who visits the concept store in West Village and indulges in the beauty secrets shared by the local vendors. For the duo, consuming natural products is a reflection of a modern lifestyle, so the physical space follows the same proposal with its pink quartz-lined floor and its illuminated shelves reinforcing the positive energy of the product selection. And to impress, even more, attached to the store is a spa where guests can indulge in beauty and relaxation treatments and connect even more with the elegant and pleasurable lifestyle nailed by Kerrilynn and Cindy.
At CAP Beauty we live by the philosophy that “Beauty is Wellness. Wellness is Beauty” and we exist to share the products, practices, and knowledge that create true radiance. We stock over 150 brands of products that are always 100% natural and teeming with nutrition and life force. At CAP Beauty the power of plants are at work to create change, both outside and in. Step inside our world and embrace the shift. High Vibrational Beauty starts here.
With clients such as singer Carla Bruni and actress Charlotte Gainsbourg, David Mallett is known to be one of the greatest hairdressers in the world. He recently opened his first salon outside of Paris in the Soho multi-brand boutique, The Webster. David promises his New York salon to be an extension of the original one, which opened in 2003 at the Ritz Paris in the heart of the French capital and was considered one of the most important beauty addresses in the City of Light. The 1,600 square-foot was fashioned by renowned French architect Charles Zana to be a very intimate and exclusive space, combining the grandeur of old-world high-standing with original architectural details of historic New York. Customers are served by the prestigious hands of hairdressers and senior colorists from Mallett’s French team, as well as David himself, who has crossed the ocean to pay special attention to his new space of beauty.
David Mallett is widely considered one of the best hairdressers in the world. To his clients, he is undoubtedly the most trusted one. At the age of 4, in suburban Australia, David Mallett had already decided to become a hairstylist. He has, in his own words, always been “quietly obsessed with hair”. It is an obsession that has been suitably recognized in the world of fashion and beauty. Over the course of his career, Mallett has been on call to many leading fashion executives, supermodels, stylists, and designers. His creative vision and technical innovation have contributed to some of the most iconic images in fashion advertising in the past two decades.
For instance, Karl Lagerfeld chose David to style Christy Turlington for Chanel; and he has also worked on flagship campaigns for Lancel, Dior, L’Oréal, Sonia Rykiel, Givenchy, Pirelli, and La Perla, to name a few. And he has built a trusted relationship with prominent photographers; including Bettina Rheims, David LaChapelle, Ellen Von Unwerth, Paolo Roversi, Peter Lindberg, Patrick de Demarchelier, and Peter Beard.
One of the favorite brands on the internet, with clients such as model Karlie Kloss and filmmaker Sofia Coppola, is the powerful beauty brand Glossier and has recently opened its first concept store. Its founder, Emily Weiss, always bet on communication that provoked proximity and identification in customers as the main strength of the brand, and this idea was extended to the physical space. The walls and decor of the store, located on Lafayette Street in New York, are millennial pink, reinforcing the promise to incorporate physically and mentally everything that makes the brand the success that it is. One of the environments, called the “Boy Brow Room”, is a tribute to his best-selling product: a natural filling gel for the eyebrows. All the details seem to have been cared for not only for customers to go there to try and acquire the famous products, but also to feed their Instagram with beautiful photos, reinforcing the value of Glossier on digital platforms.
Glossier Flagship, designed by Gachot Studios with architecture by P.R.O., will revolve around the touch and feel of the brand in real life. Created as an immersive community space where our customers can get to know us and each other, it’s both a physical and sensorial embodiment of what makes Glossier, Glossier. Customers will be able to hang out with our Offline Editors, test and shop our products, and immerse themselves in a Glossier universe which includes an experiential “Boy Brow Room.” Most importantly, they’ll be able to connect over beauty with old friends and new ones.
As the founder of Becca, Becca Parrish has built a reputation championing the best in the hospitality business. She and her team have a knack for discovering new talent and collaborating with world-class creatives, from Eric Ripert to Ralph Lauren. With offices in New York, Chicago and LA, Becca believes in the power of thoughtful PR, the rarest kind.
“I frequently initiate the conversation to say, “Stop paying us. Use that money elsewhere. Figure things out.” And then because we’re not getting anywhere, I feel like we’re on the same team. I don’t want to take a dollar unless I think I’m going to exceed someone’s expectations”
It is not enough to know the best restaurants in New York – Becca Parrish also has them in her hands: the doors of consecrated houses such as The Odeon, The Polo Bar and Estela, for example, open to the journalist and PR at first command – she not only redefined the national communications sector for the areas of gastronomy, but also for culture and tourism. Becca’s success at the table (and at all costs) was due to the unique seasoning of journalistic and culinary curiosity, which has always harmonized in the bustling life of the South – devouring life hastily but delighting in it.
A calm path that is capable of a good narrative: the secret ingredient of success that for more than 14 years permeates the career of the communicator. In command of an entirely female and sharp team, the journalist justifies her leadership as one of the few professionals in the field that truly understand and ponders the bittersweet balance that unites restaurateurs and editors on the same agenda – a talent that makes reporters and chefs always come back and with more and more appetite.
“Literally there’s been so many interesting conversations we’ve had around food. And certainly wellness and beauty, that’s a natural one. So I think that we’ll be doing that more and more for our clients”
Claur: We believe that your office receives a lot of requests from bloggers, influencers. And how can you filter? Becca Parrish: We’re learning on the job. I do think that influencers are the same, in terms of if you were to say what’s the difference between PR and advertising or marketing and advertising. PR in particular, it’s someone else saying it’s cool. It’s not like if you open a magazine or you’re watching TV, you know if it’s an advertisement, although less and less, right? Because those lines have been blurred. But it’s very powerful that someone chose something, said, “Hey, my reader. You’re going to dig this. I’m giving it my seal of approval. I’m devoting real estate and time to reporting on this thing. You should check it out.” So influencers the same thing. As we know, there’s a whole category growing of people who don’t read anything and get their news solely from social media. So in the same way, people that follow people that they like or admire, then they’re giving it their stamp of approval. “You should watch this. You see this, our experience with this restaurant, check out this chef.” So in terms of evaluating who is legit and he was not, I think it’s really a learning process. Just as someone might write something about it and they took a negative spin. Or we invite a blogger somewhere, and they come, work up an enormous tab, and then don’t leave any gratuity to the staff. It’s over. So I think that their influence is not going to go anywhere, but I do think that we are trying to come up with a network of trusted influencers that have a track record of behaving well, and producing. And that the nice part about that is it’s measurable. You can see if people are liking it or if that ends in a transaction
Claur: Do you cook? Becca Parrish: I don’t anymore. I cook a little bit, but pretty much this is my life where I eat out at the best restaurants in the city. And then if I’m home, I will say that any man I’ve ever loved, loves to cook. So I’m well fed at home by someone else, or I’m dining out pretty much. Or I’ll do, my daughter and I call it snacky plates where it’s just smoked salmon, really good cheese, some fruit. Everything’s raw, that will be a dinner on occasion. But pretty much it’s restaurants or a man cooking for me.
Claur: For your personal decision when you’re going out on a Saturday, what are your five top restaurants to go to? Becca Parrish: I still have to include The Odeon in there just because it’s so well lit and I just think a burger and a Manhattan. Or moules fries, I love getting an omelette with a great glass of Bordeaux and French fries. I just feel you can’t beat that.
Claur: Talking about the PR business, where do you think that the business is going? How can you work in different ways for clients and the strategy, and how to … Because you said, “No only PR and not only for restaurants.” Right? So how can you expand now your business? If you want to expand it, where do you want to go? Becca Parrish: Yeah. I think that frankly, we’re figuring that out. I think it’s been interesting to take our something we just not taken for granted, but how knowledgeable and dialed in we are in this space that I would say is North America, not only … Includes all of the US in terms of what’s happening in food. And you can see everything happen in between New York and Los Angeles, and then it creeping into places like Atlanta and Savannah, Georgia and Portland. And I mean the whole food scene has been very much elevated, and that goes from the food to the design to all of it. Which is super exciting. So I think to take that idea and knowledge base and then see how it might be useful to bigger brands that want to do cooler stuff and then to emerging chefs who are looking for things to do outside of their restaurant. So that used to be what an agent would do, but now it’s more part, I feel it’s part of PR marketing because we’re all creating content, we’re telling stories. You’re reaching new audiences.
Claur: Do you plan for example collaborations for the chefs that you work with? Becca Parrish: Absolutely. And it’s exciting for everyone. And the brands run the gamut. It could be a fashion brand, to something that evolved in just general retail or developers. Everyone is trying to figure out. Literally there’s been so many interesting conversations we’ve had around food. And certainly wellness and beauty, that’s a natural one. So I think that we’ll be doing that more and more for our clients. And then kind of how we were talking before we started taping, but the idea of what you’re doing and creating a platform that is axillary, am I pronouncing that correctly? Ancillary to what we do, it’s not about PR marketing. It’s more creating content and having fun, and using our contacts and expertise to make something. Yeah. So we’ve done bits for ourselves like we do videos for the company and we use all the women on the team, and we have fun with that. But we’ve never made it more general interest. We do our newsletter and that kind of thing. But I don’t know, there could be something, and I’ve talked to people who have built incredible platforms on their own that are related to teaming with them to do something together.