#restaurant-opening

#restaurant-opening

My food is made for sharing around a dining table. My cooking uses the classical techniques I've learned from working in Michelin starred kitchens, but the flavours reflect the food we love to eat; bold, expressive, and shaped by the cultures and cuisines from the diasporas of London.

The forthcoming restaurant will focus on Provencal cooking and local sourcing with plans to operate as a bakery during the day and dinner destination in the evening.

We are thrilled to expand our presence in the Bay Area with the opening of our new Benihana in the San Mateo community, said Emanuel 'Manny' Hilario, CEO of The ONE Group.

The highly anticipated opening will be Prince St. Pizza's first new NYC location since its 2012 debut in Nolita, exciting local residents in Brooklyn.

"Bringing Gyro City to Astoria feels like coming home. This neighborhood has such a deep appreciation for Greek culture and cuisine."

Bianca's is rooted in the osteria tradition and Adolfo's Italian heritage but takes a more global and instinctive approach to the menu.

Shoreditch is becoming something of a burger hub, with various popular burger joints like Meat Stop and Dumbo establishing their presence in the area.

Del Mar West Palm Beach spans 12,000 square feet and features a picturesque outdoor terrace, reflecting the effortless elegance of the Mediterranean coastline with natural textures and warm neutrals.

Dough Hands will be taking over the kitchen in the Shipping Container, with a fresh new menu that includes pizza, made with regenerative flour from Shipton Mill and Wildfarmed, by the slice or whole 20-inch pies.

"I didn't want to put a Contramar here. I didn't believe a restaurant like Contramar can actually have a replica. Then she proved herself wrong."

Our food offering is bold, generous and rooted in closed-loop cooking and sustainability, with in-house butchery at the core. We want to honour the pub itself - a real public house steeped in history.

Chef Philippe Chow remains at the helm and regulars can expect the same hospitality and familiar menu of crowd-pleasers, from hand-pulled noodles and dumplings to the restaurant's signature whole Peking duck, carved tableside with ceremonial flair.

Tenon Vegan Sushi at 329 Flatbush Avenue dishes out an entirely plant-based menu of Japanese rolls and Thai bites, featuring inventive proteins that mimic chicken, duck, and beef.

"In addition to our normal service, Babe's will be hosting restaurants and creators from New York City and around the country for tasting menu style dinners during peak summer weekends," Cavin said. "We are looking to curate a family friendly spot during the day, with a supper club in the evening worthy of hiring a babysitter."

The space that used to house contemporary ocakbasi restaurant The Counter, run by Turkish chef Kemal Demirasal, is soon flipping into the Berlin-inspired Kiez Kebab. Named after the Berlin term for a neighbourhood, Kiez Kebab will be a casual spot, decked out with steel, glass, concrete and walnut interiors and a bespoke sound system.

Ivy Stark, a longtime former executive chef of Dos Caminos, brings her veggie-forward concept, BKLYN Wild, to Time Out Market, Union Square, this week. Opened March 9, the Manhattan offshoot of her popular plant-based restaurant in Dumbo continues Stark's work in fine-dining kitchens, where she learned to "let plants shine-even before it became a trend."

For the uninitiated, gimbap is sort of like the Korean answer to Japanese sushi: the dish consists of cooked rice and various fillings rolled in dried seaweed and then sliced into biteable pieces.

We're standing in the kitchen of his new restaurant, Saverne - a "modern brasserie" named for a small town in Alsace - watching a cone of flames burst up and over the grates of a grill. He encourages me to take a sandwich, too. My teeth crunch through two slices of butter-griddled multigrain bread to find a puddle of melted Comté.

Christopher Kostow and his four-year-old bagel operation, Loveski Deli, was coming to San Francisco. And opening day is already here. The Chronicle had the news Wednesday, with Kostow telling the paper that he hopes people will see Loveski as "a lot more than a bagel shop" and not your average "Jew-ish" deli.

Raising Cane's chain is known for maintaining a strict menu focus—just chicken fingers with one signature dipping sauce, crinkle-cut fries, cole slaw and Texas toast. Customers may purchase a single chicken finger, a few as a combo, loaded on a sandwich or in large party packs.