![]() "We want the nighttime and daytime menus to connect, but with a very different style," Michael says. ![]() By night, Vicia will transform into a more elevated table service setup, offering an a la carte menu with special attention paid to vegetables. Think counter service with a frequently rotating menu of salads, grain bowls, soups, and tartines. "We want the nighttime and daytime menus to connect, but with a very different style."īy day, Vicia will be a lunch workhorse for those in the Cortex "innovation district," a burgeoning St. They hope to see repeat customers for both lunch and dinner. "We don't want to be a special occasion restaurant," Tara says. But chef Michael Gallina (BHSB's former chef de cuisine) and his wife Tara (BHSB's former senior dining room captain) are diverging from their fine-dining past. When these two Blue Hill at Stone Barns alums announced their plans to open a restaurant in St. Key Players: Michael Gallina, Tara Gallina "This awesome get-together and extension of your home." | Website The whole operation will be overseen by USC's executive chef Carmen Quagliata, pastry chef Daniel Alvarez, and head baker Justin Rosengarten. In a way, this makes Daily Provisions a double-duty restaurant two times over, providing a counter-service space within the Union Square portfolio but also, come January, offering its own unique take on dinner, too. part of the wakeup routine, part of your lunch hour at work." Daily Provisions will truly be for its community here. ![]() "We've always said Union Square Cafe would just crush it if we served breakfast. "It's an idea that's been percolating for years," says Union Square Cafe's director of operations Sam Lipp. Located in a 450-square-foot space next to the new Union Square Cafe, Daily Provisions will serve coffee, breakfast pastries, breads, and a largely to-go menu of sandwiches, salads, and rotisserie items. You know an idea has legs when Danny Meyer's Union Square Hospitality Group gives it a try. Key Players: Danny Meyer, Sam Lipp, Carmen Quagliata But for most of these openings, the focus is on creating two wildly different but equally delicious worlds all under one roof. Some restaurants - like Chicago's Smyth & the Loyalist, another blockbuster opening of 2016 - will offer two separate dining rooms for tasting menus and a la carte dining. The setup also lets chefs and restaurateurs push themselves in new directions. One theory for its emergence: Rising rents and labor costs, the same forces that have made fast-casual restaurants so appealing to operators, demand restaurateurs squeeze as much profitability out of their spaces as possible. Pineapple & Pearls in DC, the hit second restaurant from Rose's Luxury chef Aaron Silverman, helped jumpstart the trend this year with its winning combination of daytime coffee shop and tasting-menu-only dinner service. Many operators are using one restaurant space to pull double duty: a host of new restaurants will feature casual counter service during the day while offering an upscale experience at night. This magic trick - two restaurant ideas in one space - is not new, but it's about to be everywhere. But without further ado, a look at the most anticipated openings of fall 2016.ĭouble-Duty Restaurants | The Relentless (Fast-)Casualization of Dining | Showstopping Tasting Menus | Wood-Fired Cooking Is the New Normal | Big Second Restaurants | Beloved Restaurant, 2.0 | On the Horizon Of course, opening dates are always a moving target, and anything can happen to stall a restaurant operator's most perfectly laid plans. Several restaurants combine two entirely different concepts or service styles in one space, wood-fired cooking is absolutely everywhere, and ever-more chefs are heeding the call of increasingly casual dining. Looking through the many, many eagerly awaited openings this year, you'll notice some patterns. ![]() The fall season, generously defined by Eater as everything from September through the end of the year, is a time for blockbusters, a time for "summer openings" to still debut before city-dwellers scatter for the holidays, a time for tone-setting for the new year to come. ![]() It's the most wonderful time of the year for restaurant openings. ![]()
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