Jan
30
2012
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cumi&cikiThe best of dining fanatics have opined that the New York restaurant's fine dining experience is incomplete without Korean food. In the month of October last year, a New York restaurant named Danji was the first ever Korean restaurant to be awarded a Michelin star. Bann and Hangawi have also been credited as the city's best dining creations of New York Restaurant Week.
New York restaurant week was initiated 1992. Since then it has had local as well as foreigner food enthusiasts who are excited to try New York City's most extravagant meals at a discounted rate.
There are more than 300 restaurants who have participated in the New York restaurant week event which will be held for 20 days. The criteria taken into account for this event included factors like chef experience, media reviews, hygiene, ambience as well as superiority of food.
Bann and Hangawi now have the privilege of having created an identity of Koran cuisine in the New York City Restaurant. Bann is famous for the fusion-style dishes a welcoming ambience. Choi Young-sook, the owner and founder of Bann, said that "It is a noteworthy achievement for Korean restaurants and people have really started acknowledging Korean restaurants fine dining business."
Jan
27
2012
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Max PatzigOur neighborhood restaurant has recently been renovated and it's fabulous. It had been just a run of the mill establishment, nothing unique and not particularly inviting, but we liked it because of the healthy food and super friendly owner. She had, in fact, been telling us that she was prepared to do a renovation and was excitedly sharing with us some of her ideas. We couldn't wait to see how it would come out! She said the first thing she was going to do was get new flooring, from Empire Today. We had told her we had used Empire Carpet for our place so that's why she looked into them. Then she had found a beautiful bar that was recuperated from a building that had been torn down, and that is stunning. She refinished her existing tables and got new chairs. The colors on the walls are great. All this on the new flooring she that chose comes together as a wonderful ambiance. It's a real transformation that makes her place so much more inviting. I wish this were possible for more places in the city. It's a challenge, though, with the rents as high as they are. However, I've noticed there's more dinner traffic in her place, so the investment in the renovation should pay off. If, along with the food, a restaurant's ambiance is also enjoyed, then it's likely to be more memorable and is thus more likely to attract repeat customers from outside of the neighborhood as well.
Nov
20
2011
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loop_ohThe annual Fete du Bordeaux at The Four Seasons restaurant in New York in October, where six examples of the 2009 vintage were tasted. Restaurant in New York owners Alex von Bidder and Julian Niccolini brought in three notable Bordeaux vignerons, Anthony Barton of Chateaux Leoville Barton and Langoa Barton, Jean-Charles Cazes of Chateaux Lynch- Bages and Les Ormes-de-Pez, and Nicolas Glumineau of Chateaux Montrose and Tronquoy Lalande. Words like "spectacular," "awesome" and "magnificent" have been branded for bottles that will not even be in Restaurant in New York till next spring or summer. They said the same in the year 2005 and some who have tasted barrel samples of 2010 in the restaurant in New York are using the stronger superlatives for them. Bordeaux prices in the restaurant in New York are already at all-time highs — even the mediocre 2006 and 2007 vintages were expensive.
