The Milanese restaurant Carlo e Camilla in Sigheria boasts of a dramatic décor, somewhere between a dream and reality. The contemporary menu was elaborated by the Italian Michelin-starred chef Carlo Cracco that joined the art director Tanja Solci and created the restaurant and cocktail bar in the global capital of fashion and design. The unique atmosphere of the space an old post-industrial sawmill acquired by Tanja’s grandparents in the 30s is full of contrasts. The exposed walls, high ceilings, and minimal style furnishings designed by Di Tanja Solci Studio are mixed with the incredible Richard Ginori’s porcelain and crystal chandeliers.
Luca Pedata is the Neapolitan chef responsible for the dishes that celebrate and interprets the traditional Spanish cuisine in a very unique way. Filippo Sisti innovates the cocktails, as they say, ‘the liquid cuisine’, joining ingredients and technics from the cuisine to the bar. The menu changes four times a year, with options of meat, fish and vegetarian dishes, which makes the experience even greater.
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.
Created with the aim of honoring the old fishmongers that were disappearing from Lisbon over the years, Sea Me mixes modernity and tradition by bringing together the traditional market, the Japanese restaurant, the brewery, and the seafood restaurant all in one place. Located in the traditional Chiado neighborhood, guests can choose the seafood that they will savor at a counter in the back of the restaurant before preparation as if it were in a local fish market, and then be surprised by beautifully presented and very tasty dishes.
Among the highlights are the sardine niguiris, the grouper tartar, the sting salad and the tagliatelle of scallops and shrimp. Do not forget to try the tuna nail, a typical Portuguese sandwich, originally made with beef, but popularized in the version with fish. During dinner, the place becomes more charming with soft tunes in pleasing volume presented by a resident DJ.
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.
Summer 2018, and with its unexpected name and equally unlikely site, Girafe assumes a position at the heart of the Cité de l’Architecture et du Patrimoine, (Museum of French Architecture and Heritage) Place du Trocadéro in Paris.
There is a new place conquering the hearts of seafood lovers in Paris since the early European summer. It is the Girafe restaurant, very well located in the Trocadero. The privileged view on the Eiffel Tower and the splendid 1930s-inspired decoration, created by the architect Joseph Dirand, with cream benches, marble bar, original pilasters, and tropical plants, are attractive on their own for those looking for a place to savor the climate, Parisian. Joining this look to the sumptuous menu, full of fresh fish options, presented both cooked and raw, Girafe ended up becoming one of the most talked about places among the French. One of the most precious requests of the seasonal menu, orchestrated by chef Benoît Dargère, is the ceviche of lobster, sole, and turbot, subject to availability. The convenience of the service goes beyond cold nights when blankets are offered to those who sit under heat lamps on the terrace watching the main postcard of the city.
The menu at Girafe is imagined as joyful, supple, seasonal and relevant but above all we wanted it to be readable. And with a sea-based cuisine, simplicity and sophistication have no problem sharing the table with opulence and decadence. Simple starters with international flavors, like langoustine ravioli and curried broth, gamberoni rossi and fish cakes. The dishes revolve, according to the month and the haul, around seven main staples of the sea (lobster, red mullet, sole, turbot, sea bass, Atlantic Bluefin tuna, sea-bream), prepared as the mood dictates, whether irreverent, chic, classic, exotic, raw or cooked. The dishes at Girafe present a mirror to the surroundings, occupying space between traditional cooking and modern cuisine, a sole meunière or a fried whiting, whole fish depending on the season to be shared roasted, grilled or salt-crust baked. In the timeless glow of the brasserie, seafood as you like it on plates and platters in the dining room and at the bar.
Miami, FL November 2018 – Swan and Bar Bevy, the much-anticipated Miami Design District collaboration between Miami hospitality and nightlife visionary David Grutman’s Groot Hospitality, and Pharrell Williams, is now open featuring the cuisine of Top Chef Europe champ, executive chef Jean Imbert.
A celebration of femininity. This is the architectural proposal of the restaurant Swan, a new venture of the musician Pharrell Williams in partnership with the entrepreneur David Grutman, recently opened in the Design District in Miami. The ambiance created by interior designer Ken Fulk is all rosé- from ceiling to floor literally through furniture. While the walls are adorned with portraits of divas, such as Cate Blanchett, Catherine Deneuve, and Linda Evangelista, and works of fashion illustrator David Downton, known for his work with brands like Chanel, Dior, and Tiffany. The menu signed by chef and the winner of the third season of Top Chef Europe Jean Imbert, is an unforgettable gastronomic adventure with influences from different parts of the world and local ingredients. Coupled with the Bevy Bar, the restaurant’s cocktail lounge upstairs is the place where guests are can spend a great time enjoying the DJ booth, karaoke and movie theaters, as well as exclusive drinks.
With an emphasis on locally and sustainably sourced ingredients, Imbert’s globally influenced, the modern chic menu at Swan includes signature dishes such as Snapper Sashimi: Mango, serrano chili and pickled kumquats; Corn: Creamy polenta, popcorn, and brown butter; Ratatouille: Bell pepper, zucchini, eggplant, tomato; Dover Sole: Brown butter, capers, and lemon; Roasted Chicken: Curry-carrot purée, buckwheat, and vadouvan. Includes a collection of eclectic cocktails that complement the menu. Among them: Kalahari: tequila, watermelon chili, ginger, lime; and Mon Chéri: Cherry-infused buffalo trace bourbon, vanilla, angostura and chocolate bitters. Upstairs at Bar Bevy, the restaurant’s discreet cocktail lounge is an entirely different, electric experience, complete with DJ booth, karaoke, and screening rooms, and a separate menu of creative cocktails exclusive to space.
San Francisco and New York-based interior designer and lifestyle curator Ken Fulk collaborated with Grutman and Williams to conceptualize the indoor/outdoor, 250-seat restaurant and upstairs cocktail lounge. Known for his irreverent style, Fulk drew inspiration for Swan from the surrounding Design District and the restaurant’s proximity to water, with a nod to old school pastel-hued Miami and Palm Beach, as seen in the soft tones of shell pink, creamy opal, and jade green. Adorning the walls over the custom banquette seating are works by fashion illustrator David Downton, known for his work with Chanel, Dior, Tiffany and portraits of celebs including Cate Blanchett, Catherine Deneuve, Iman, and Linda Evangelista. The restaurant’s centerpiece is a work of art in itself–a horseshoe-shaped bar covered in scalloped tile, topped with pewter and backed with glowing pink onyx.
When the restaurateur Keith Mcnally decided to open Pastis in 1999, there was no Highline, no boutique stores, and almost nothing in the way of tourist attractions for visitors in Chelsea. McNally cleverly realized that, in such a setting, there would be little competition for a great restaurant. His creation would help boost the culinary and cultural scene of the formerly anemic neighborhood, as he pioneered a landmark restaurant on ninth ave and Little Street.
Born in London, McNally moved to New York in 1975, where he worked in dozens of restaurants. In the mid-‘80s, McNally opened his first venture, The Odeon. He hasn’t stopped expanding his business since, with staggeringly successful restaurants like Nell, Balthazar, and Pastis, among others, totaling 39 restaurants in all.
Entering the new Pastis location is something akin to having déjà vu. Located only a few feet away from the original address in the hippest part of the Meatpacking District, the new restaurant has been reborn through the partnership of McNally and restaurateur Stephen Starr. The opening celebrates the return of McNally, who spent three years away from the business while dealing with health issues.
The yellowish light, the stainless steel doors, the tiled floors and antique mirrors with plates of the day written on them – all of these details reference the first Pastis (including the telephone number, which remains the same despite the former closure.) The improvements, however, make a significant difference.
The new menu features classic dishes that made the locale one of the most sought after gastronomic destinations in the city. Nonetheless, the owners saw fit to institute a few changes. The steak (the restaurant’s signature dish) now comes with a side of fries, and the Au Poivre can be ordered in three sizes, with prices ranging from $32 to $48.
As for appetizers, the French classics are a hit, such as a tuna in ravigote sauce, escargot à la bourguignonne, herring with roasted potatoes, and the famous salad niçoise, accompanied by a red wine vinaigrette. The steak sandwich makes a return to the menu with onion and gruyère cheese, in addition to other delectable plates such as the cheeseburger à l’Américaine, roast duck with olives, and the mustard skate.
The breakfast menu also features traditional French dishes such as ham, egg, and gruyere crepes and Florentine quiche. Classic American dishes are also available, such as avocado toast and eggs Benedict with Parisian ham and hollandaise sauce. Buttermilk pancakes make a triumphant return, as well as Croque monsieur and organic-egg omelets with fries. For desserts, bet on handcrafted ice creams like Coupe de Cerises made with pistachios, among other French innovations.
If your idea is to go to Pastis for just one drink, you would do well to remember that each drink has been carefully selected. You can’t go wrong with Champagne, beer, and of course, the classic Pastis house drink. The highlight, however, is the French wine list, which has a collection of red, white, rosé and sparkling varieties, all coming directly from renowned French wineries.
The wine selection was carefully crafted to transport each customer from New York to a true Parisian bistro. Guests can experience a kind of taste-bud wine tour of France without leaving New York. Pastis has 180 indoor seats and an outdoor patio with seating for 30 people. Reservations can be made through Resy.