Dovetail, Bar Boulud, Marta, Gotham and Gage Hospitality Group go through agents shuffles. Plus, agitative openings in Beverly Hills, Disney Springs and New York
Danny Meyer’s New York–based Union Square Hospitality Group has fabricated some administration changes. Kimberly Cavoores, aforetime the abettor cooler administrator at Meyer’s Best of Accolade of Excellence champ Maialino, is now the wine administrator at the group’s Accolade of Excellence–winning pizza spot, Marta, and its adjoining bar, Vini e Fritti. She replaces Katie Morton, who ancient beforehand this year for Per Se.
“I could not be added aflame about abutting the aggregation at Marta,” Cavoores told Wine Spectator. “I absolutely would common Vini e Fritti absolutely generally afterwards I accomplished my about-face at Maialino. Being affectionate of a Champagne nut, annihilation makes me happier than a analgesic canteen of bubbles post-work. Now, I absolutely accept the amusement of curating a account that I already adore so much.” Cavoores will abide to focus on Champagne at both the restaurant and the bar, and hints at attainable changes on the 250-selection, Italian-focused wine list.
“Her advance was such an attainable decision,” said Jenni Guizio, the USHG accessory administrator of wine who oversees all wine operations at Maialino, Marta and Vini e Fritti. “She brings a abundance of industry acquaintance and austere ability to the table. Kim and the aggregation [at Marta] are absolutely the bodies you appetite throwing the pizza affair every night.”—L.W.
New York chef John Fraser awash Accolade of Excellence champ Dovetail to his ally in the restaurant. According to a account from Dovetail, Fraser did so to focus on attainable projects and his absolute concepts, including Accolade of Excellence champ Narcissa in Manhattan’s East Village. Dovetail will abide attainable and accomplish as usual, with chef de cuisine Stanley Michalski active the kitchen.
Dovetail has a Restaurant Accolade for its 550-selection wine account with strengths in Burgundy, Bordeaux and California, overseen by wine administrator Amy Racine.—J.H.
Wonho Frank Lee
Greek restaurant Avra puts an accent on beginning seafood.
A new beginning of Avra, Tao Group’s Greek eatery, is now attainable in Beverly Hills, Calif. One of the restaurant’s two New York locations, Avra Madison, has a Best of Accolade of Excellence–winning wine list.
“The eyes was to actualize a account that was attainable yet diversified,” said Tim Keller, cooler administrator for the Beverly Hills location. Its 160 selections will focus on California and Old World labels, as able-bodied as Greek wines from producers like Artemis Karamolegos, Driopi and Zafeirakis. Keller hopes to acquaint guests to Greek wines through the by-the-glass account in particular, which includes about 20 selections.—J.H.
Jon McDaniel, accumulated wine administrator for Chicago’s Gage Hospitality Group, has larboard his position to accompany wine consulting for restaurants in the Chicago area. “It’s time to focus on what I absolutely am amorous about,” McDaniel told Wine Spectator. “And aggrandize on what is attainable actuality in the burghal and appearance how amazing of a restaurant burghal Chicago is.”
McDaniel has already had a cogent appulse on the wine arena in Chicago, area he oversaw the programs for all bristles Gage Hospitality restaurants, four of which becoming Restaurant Awards: Acanto, Beacon Tavern, Coda di Volpe and the Gage.
He will alpha his Chicago consulting aggregation beneath the Second Burghal Soil umbrella, a website he created in November 2017 to affection Chicago’s wine and dining accomplishments. His aim is “to accomplish Chicago a added accordant wine community” by allowance restaurants, operators and buyers be successful. “Basically if you can’t allow a full-time wine administrator yet you still charge advice in training and operating and operations systems, it’s a lot easier to appoint me,” said McDaniel. His aftermost day with Gage was May 23.—G.S.
Best of Accolade of Excellence champ Bar Boulud has brought on Dieter Samijn as its new controlling chef. “I appetite to accumulate the restaurant’s accurate and acceptable Lyonnais cuisine that is affable and accessible,” Samijn told Wine Spectator via email. While he isn’t attractive to change abundant of the “DNA” of Bar Boulud’s French cuisine, his summer card will absorb added seafood options, melancholia capacity and lighter book aggressive by France’s Provence. The 650-selection wine account at Bar Boulud focuses on Burgundy and added French regions.—B.G.
Accompanying adults at the Walt Disney Resort accept a new aliment and wine destination in Wine Bar George.
George Miliotes, the above wine administrator for Restaurant Accolade mainstays such as the Capital Grille, Seasons 52 and Eddie V’s Prime Seafood, now has his own abstraction at Disney Springs in Orlando, Fla. Two years in the making, Wine Bar George opened to the accessible May 19.
The 200-seat restaurant offers added than 130 wines, best accessible both by the canteen and by the glass. Some high-end selections are accessible in 1-, 3- and 6-ounce pours via Coravin and Vinfinity. “So, if you are attractive for an alarming $9 canteen on tap or a few ounces of Château Margaux, we will accept wines to contentment you,” Miliotes said. Added trophies accommodate Trimbach, Sine Qua Non and Biondi-Santi. There is additionally a ample alternative of bottles priced beneath $50, as able-bodied as a array of cocktails, beer and cider, and “frosé” (a rosé slushie).
Executive chef Ron Rupert—also aforetime of Seasons 52—serves baby plates like housemade meatballs, and entrées of brim steak, wine-braised craven and broiled sea bass served ancestors style.—L.W.
New York’s Gotham Bar & Grill has a new baton to baby-sit its 700-selection, Best of Accolade of Excellence–winning wine list: Josh Lit, ahead a sommelier at Grand Accolade champ the Modern.
Outgoing wine administrator Heidi Turzyn is demography a new career administration afterwards added than 20 years in the restaurant industry. She told Wine Spectator alone that she has accustomed a position administering bedfellow acquaintance and contest for an advance and law firm.
“I’ve been through so abundant with the aggregation [at Gotham] and I affliction so abundant for the people,” Turzyn said. “A lot of them accept apparent me abound through altered positions. I account them so much—the chefs, management, the staff. It’s a absolutely nice relationship.”—L.W.
After 15 years of service, the Boston Back Bay beginning of Smith & Wollensky, a Best of Accolade of Excellence winner, will close. A agent for the aggregation said they’ve absitively not to renew the charter that expires this summer. Including this one, the alternation has seven Restaurant Award–winning locations. But a new Smith & Wollensky is aperture today in Wellesley, Mass. It will affection the brand’s signature steak-house cuisine and an all-encompassing wine account emphasizing California.—J.H.
Courtesy of Woodpecker by David Burke
Don’t be fooled: The band on this pizza is fabricated with absolute crickets.
Chef David Burke’s latest concept, Woodpecker, is now attainable in New York City, confined an all-embracing mix of wood-fired dishes like “cricket-rita pizza,” on a band fabricated with crickets, and lobster calzone.
General administrator and sommelier Mark Bruner created the 100-selection wine list, which focuses on California favorites like Cabernet Sauvignon, as able-bodied as wines from France and Italy, and a Chilean and Argentinean area that Bruner hopes to expand. The by-the-glass account offers 15 selections.
Burke additionally active Restaurant Accolade champ BLT Prime by David Burke.—J.H.
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