New York Taste returns with the city's BEST menu! Don’t miss this incredible feast –all you can eat, drink, and savor from more than 40 of New York’s most celebrated restaurants and mixology bars.
2014 RESTAURANTS + CHEFS
BALABOOSTA: Einat Admony
Einat Admony is chef-owner of New York City’s popular Balaboosta, Taim, and the forthcoming Bar Bolonat restaurants. Balaboosta, which is Yiddish for “perfect housewife,” is also the title of her first cookbook, which reflects her mixed Israeli heritage (Yemenite and Persian) and her sophisticated Mediterranean palate. Chef Admony lives with her husband and two children in Brooklyn.
BARBUTO: Jonathan Waxman
Raised in Berkeley, California, Jonathan Waxman was nurtured in the food arts from an early age. After his start in Berkeley and Napa, Waxman moved to New York to open the celebrated Jams on East 79th Street, followed by Bud’s, Jams London, and Hulot’s, as well as Table 29 in the Napa Valley. In 2001, he opened Washington Park, and today is chef and owner of Barbuto in Manhattan's West Village. He is the author of two cookbooks, A Great American Cook and Italian My Way. Waxman is a founding partner of Nashville’s Music City Food + Wine Festival, and in 2014, opened Adele’s by Jonathan Waxman in the city. Waxman has also partnered with Hollywood director Ivan Reitman to open Montecito in the heart of Toronto. He participated in two seasons of Top Chef Masters on Bravo, where he earned the nickname “Obi Wan Kenobi.”
BETONY: Bryce Shuman & Eamon Rockey
Betony Executive Chef Bryce Shuman grew up in Chapel Hill, North Carolina and from a young age was exposed to high-quality food. Bryce’s hospitality career started modestly enough in 2001, as a dishwasher at Mesh Café in Greenville, North Carolina, where he was quickly promoted to chef de cuisine. In 2003 he moved to San Francisco to enroll in the California Culinary Academy (CCA), while working nights on the line at Wolfgang Puck’s Postrio. Upon returning from a long trip to Europe to work and dine in top restaurants, Bryce moved back to the East Coast in 2007. After trailing at a number of elite NYC restaurants, Bryce settled on Eleven Madison Park based on Chef Daniel Humm’s leadership and the kitchen’s dynamic atmosphere. At Eleven Madison Park, Bryce worked alongside Chef Humm for six years, and credits him for pushing him harder than anyone to achieve his full potential. In May 2013, Bryce opened Betony with fellow former Eleven Madison Park colleague, Eamon Rockey (General Manager). At Betony, Bryce’s menu is inspired by familiar flavors of food he loves presented in a distinctly modern way.
BODEGA NEGRA: Michael Armstrong
Born and raised in Seattle, Michael Armstrong began his culinary education at Western Culinary Institute in Portland, Oregon. He worked at Portland establishments Café Azul and Oliver’s Bar & Grill before heading to New York to work at Jean Georges’s Spice Market and at Morimoto. He jumped at the opportunity to become sous-chef at Morimoto’s Las Vegas outfits, and started his career with TAO Group at TAO Asian Bistro at The Venetian and TAO Beach, where he was promoted to Chef de Cuisine, then to Executive Chef. Armstrong returned to New York City to helm the kitchen at Dream Downtown, where he oversees all food and beverage operations at the hotel, including The Beach, Lobby Lounge, Bodega Negra, and Bodega Negra Café.
COSTATA: PJ Calapa
PJ Calapa was born just a few miles from the Mexican border in the town of Brownsville, Texas, and was exposed to diverse cuisines at a young age. Food played a vital role in PJ’s early life, whether he was in the kitchen with his grandmother, helping out at his aunt’s gourmet grocery store, or spending time at the fish house where his grandfather ran a wholesale business. PJ attended Texas A&M University, where he started working at Christopher’s World Grille. It was here that he got his first taste of working behind a hot line and fell in love with kitchen life. He decided then that it was New York or bust so he enrolled at the Culinary Institute of America in Hyde Park, New York. PJ worked effortlessly to take his cooking skills to the next level and ultimately graduated at the top of his class. After the CIA, PJ worked first at the four star Bouley in Tribeca, and then at Eleven Madison Park under Chef Kerry Heffernan. Following that, PJ assisted in opening Nobu 57 which subsequently received three Stars from Frank Bruni of The New York Times. In 2010, PJ met Chef Michael White and joined the Altamarea Group team that opened Ai Fiori, helping the restaurant to earn three stars from The New York Times and one Michelin® star. In 2013, PJ opened Costata, an Italian Style steakhouse in Soho as Executive Chef and currently oversees Ai Fiori and Costata simultaneously.
DINOSAUR BAR-B-QUE: John Stage
John Stage is the founder and owner of Dinosaur Bar-B-Que, a brand that includes six locations (New York—Syracuse, Rochester, Harlem, Troy; Newark, NJ; Stamford, CT; and Brooklyn), a line of signature sauces, and a successful cookbook, Dinosaur Bar-B-Que: An American Roadhouse (Ten Speed Press; 2001). This winter, Stage opened Dinosaur’s seventh location in Buffalo, New York.
ED’S LOBSTER BAR: Ed McFarland
Chef Ed McFarland is known not only for his abiding passion for seafood – which takes center stage at his popular SoHo restaurant, Ed’s Lobster Bar – but also for using his own homegrown vegetables and herbs and drawing from his Italian heritage for original specials like lobster meatballs. A New York City native, Ed graduated from the French Culinary Institute in 1995 and furthered his training with acclaimed New York City chefs – including Sotha Khun at Le Cirque and Dave Pasternak at Terence Brennan’s Picholine – before opening Ed’s Lobster Bar in 2007. At Ed’s, he has created a truly unique spin on New England seafood which has been featured on Toni On! New York, The Martha Stewart Show as well as Michael Symon’s Food Feuds on Food Network.
THE ELM: Paul Liebrandt
Chef Paul Liebrandt has built a reputation as one of America’s most influential chefs with his contemporary take on classical French cuisine and his artistry with even the simplest of ingredients. Liebrandt’s most recent venture–The Elm, located at McCarren Hotel in Brooklyn–marks his first project outside of Manhattan, introducing a concept which focuses on forward-thinking French European fare.
GRAMERCY TAVERN: Miroslav Uskokovic
Miro Uskokovic was named Pastry Chef of Gramercy Tavern in fall 2013. Born and raised in Serbia, Miro grew up on a family farm where his mother had small cheese and cake-making operations. At seventeen, he travelled to the U.S. for the first time to live in Greentown, Indiana for a year as part of a high school exchange program. After returning home to Serbia and attending hospitality college, Miro relocated to Greentown where he nurtured his love of baking, working with local Pastry Chef Andrea Kirkpatrick in her shop Pastry Diva, known for modern American cakes. He then enrolled in the Culinary Institute of America, where he received an Associate’s Degree in the culinary program in 2008. While completing his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner’s flagship restaurant, Miro met Jean Georges Pastry Chef Johnny Iuzzini, who offered him the opportunity to train as his production intern during his days off. After completing his program at the CIA he returned to Jean Georges as a pastry cook. Within a year and a half, Miro had become the Pastry Sous Chef at Jean Georges, working first under Iuzzini and then Pastry Chef Joseph Murphy. After several years at Jean Georges, Miro was named the Pastry Chef at Aldea, Chef George Mendes’ Flatiron restaurant. Miro’s contemporary American desserts are created out of a collection of personal memories and experiences, as well as influence from other cuisines.
HIGH ROAD CRAFT ICE CREAM: Keith Schroeder
Keith Schroeder is a celebrated entrepreneur, chef, and food educator. He is the founder and CEO of the award-winning High Road Craft Ice Cream, and is actively building a family of food brands, including Sunday Gravy and Winnow Food Markets. Schroeder is currently completing his first book, to be released by Cooking Light/Oxmoor House in late 2014. He lives in the woods, just north of Atlanta.
HILL COUNTRY: Elizabeth Karmel
North Carolina native Elizabeth Karmel was raised on barbecue—at roadside stands, neighborhood cookouts and county fairs—but it wasn’t until she moved away from home that the barbecue love affair began. When it wasn’t at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born. Karmel, a.k.a. Queen of the Grill, is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC’s Hill Country Chicken. As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Saveur to Better Homes & Gardens, and appears regularly on all three network morning shows. She writes a bi-monthly column for the Associated Press called “The American Table.” She is also the author of three acclaimed cookbooks, the designer of an innovative line of outdoor cooking and kitchen tools, and the founder of the gender-breaking GirlsattheGrill.com.
ILILI: Philippe Massoud
Lebanese-American Philippe Massoud began his hospitality career at Beirut’s Coral Beach Hotel at eight years old. Escaping political unrest in Beirut, he moved to US in 1985 and was determined to “eat his way through the smorgasbord that is the United States.” He holds degrees from Cornell University’s School of Hotel Management and the Rochester Institute of Technology. In 2007 Chef Massoud opened ilili. His mission is simple: Revive an ancient cuisine, re-invent it, and sell the concept to a public who, for the most part, has never enjoyed it as it should be.
JUNI: Shaun Hergatt
Shaun Hergatt is the executive chef of Juni, a harvest-inspired, boutique restaurant, located in New York City’s Flatiron neighborhood. An intimate affair between the guest and Chef Hergatt, the restaurant offers an evolving menu that showcases the bounty of the seasons and ingredients when they are at their freshest and finest. Chef Hergatt’s prestigious background and talent has garnered rave reviews from across the culinary spectrum—from a coveted Two Star Michelin® to a 29 out of 30 across the board rating from the Zagat Survey® and “Best New Restaurant” and “Best New Chef” accolades from Esquire and New York magazines.
Jennifer Yee is head of the pastry program at Chef Andrew Carmellini’s French grand café & bakery, Lafayette. She began at London’s Le Cordon Bleu, and remained in the UK at Gordon Ramsay’s The Connaught, followed by a position with Stephane Sucheta’s team at Yauatcha. In 2006, Yee returned to New York to become sous-chef at Gilt at the Palace Hotel on Madison Avenue, where she took particular ownership of the fanciful and thorough chocolate program. In 2010, she become Charlie Palmer’s pastry chef at Aureole where she was awarded that year’s Rising Star Pastry Chef award, and then moved to the Michelin-starred SHO Shaun Hergatt. Yee’s talents have been featured in the international Art Culinaire, Food Arts, and Saveur, among others.
MILLESIME: Laurent Manrique
As Chef Laurent Manrique has learned, combining simplicity with challenge walks a tightrope between passion for one’s craft and a desire to constantly seek new opportunities. Currently, Laurent commutes between San Francisco and New York to oversee concepts in each location. Café de la Presse, a renowned Parisian-inspired bistro owned by Laurent, in addition to Blanc et Rouge and Rouge et Blanc, two stylish wine bars in downtown San Francisco, enjoy distinction among the city’s most popular dining and entertainment destinations. Laurent’s New York project, Millesime, an upscale seafood brasserie in the historic Carlton hotel on Madison Avenue, opened in November 2010 to great fanfare and solid reviews.
THE MONARCH ROOM: Michael Citarella
Born into a large Italian family, Michael Citarella began his culinary journey under the guidance of his grandmother and parents, and credits his time cooking with them at the holidays as the basis for developing his palate at an early age. Citarella began his professional career as a top graduate of the New York Restaurant School before focusing his training at legendary restaurants such as Daniel, The Monkey Bar, and Lespinasse with Gray Kunz and Christian Delouvier. He worked under Chef Floyd Cardoz at Tabla, and later rejoined Gray Kunz to open Café Gray. Citarella traveled widely throughout Italy and Ireland, where the cuisine focused on local seafood, grass fed beef, and fresh produce. Citarella’s venture as Executive Chef of Monarch and his approach to fresh market American cuisine is the culmination of his journey.
MORIMOTO: Masaharu Morimoto
Iron Chef Masaharu Morimoto has garnered critical acclaim for his seamless integration of Western and Japanese ingredients. His esteemed restaurants in Philadelphia, Mumbai, New York, Napa, Honolulu, New Delhi, Waikiki and Mexico City have won various accolades, including a James Beard Foundation Award for “Outstanding Restaurant Design” for Morimoto New York and Food & Wine’s “Best U.S Restaurant Openings” list for Morimoto Napa. Next, Chef Morimoto will expand his culinary empire to The Mirage hotel in Las Vegas and The Andaz Maui at Wailea resort in Maui.
PIORA: Chris Cipollone
Christopher Cipollone is the chef and partner at Piora, the new West Village restaurant, which opened July 2013. Over the past 10 years, Cipollone has honed his culinary knowledge, technique and style by traveling around the world and working in various kitchens in NYC.
CENTER BAR: Michael Lomonaco
Michael Lomonaco is chef and owner of Porter House New York and Center Bar in the Time Warner Center at Columbus Circle. He trained as a chef at New York City College of Technology, and worked at the renowned Le Cirque and 21 Club, before moving on to become executive chef at Windows on the World and the Greatest Bar on Earth on the 107th floor of the World Trade Center in downtown Manhattan. Lomonaco has appeared on The Today Show, The David Letterman Show, Good Morning America, and on PBS’s popular In Julia’s Kitchen with Master Chefs. He has been recognized by The James Beard Foundation as one of New York’s Great Chefs on three occasions, and has received an Ivy Award and a Bon Appétit Award. He has been a CUNY Visiting Distinguished Professor at New York City College of Technology, and lectured at the Culinary Institute of America, French Culinary Institute, and the Institute of Culinary Education.
RECETTE: Jesse Schenker
Chef Jesse Schenker is the executive chef-owner of Recette, the urban, contemporary American restaurant in New York’s Greenwich Village. Just months after its opening in January 2010, Recette received glowing two-star reviews from both The New York Times and New York magazine. Chef Schenker Jesse has garnered numerous distinctions, from his inclusion in Details’s “America’s Best Young Chefs,” Forbes’ ‘30 Under 30,’ and Zagat’s® “30 Hottest Chefs Under 30” list. Recette was also named “One of NYC’s ten most exciting restaurants” by Manhattan Magazine. Forbes also named him one of “30 Under 30” in the food and wine industry in December 2011.
RED FARM: Joe Ng
Hong Kong-trained Joe Ng is a 42-year-old Chinese dim sum masterchef with more than 30 years of experience. Known for his finely crafted and creative dim sum, Chef Ng makes over 1,000 different dumplings! Currently, Chef Ng is the Executive Chef at RedFarm located at 529 Hudson Street and at 2170 Broadway in New York City. In his recent glowing review of RedFarm, Pete Wells, the current The New York Times restaurant critic, called Chef Ng the ‘Balanchine’ of dim sum.
RED ROOSTER HARLEM: Marcus Samuelsson
Marcus Samuelsson, chef/owner of New York City’s Ginny’s Supper Club and Red Rooster Harlem, is an acclaimed chef, philanthropist, and The New York Times best-selling author of memoir, Yes, Chef. The recipient of four James Beard Foundation Awards, Chef Samuelsson is the youngest chef to ever achieve two three-star reviews from The New York Times, and he has won both Top Chef Masters and Chopped: All Stars.
Rotisserie Georgette: Chad Brauze
Michigan native Chad Brauze began his culinary career working for Daniel Boulud at the famed Daniel in New York City, eventually reaching the role of sous-chef. He spent four months as an apprentice in Parisian restaurants, including the Michelin starred Ledoyen, The Hotel George V, and Restaurant Pierre Gagnaire; and a year in the kitchen at El Bulli. Upon returning to New York, Brauze worked for Thomas Keller at Per Se, and collaborated with Daniel Boulud again, this time on the chef’s book, My French Cuisine. Brauze is now Executive Chef at Rotisserie Georgette, where his knowledge of traditional French cooking and impeccable technique are on display in the restaurant’s classic satisfying and elegant menu.
TALDE: Dale Talde
Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage while also enjoying the life of a typical American kid. Dale applies this distinct Asian-American experience to the menu of his eponymous restaurant, TALDE, located in the Brooklyn’s thriving Park Slope neighborhood. Dale opened TALDE—his first restaurant as chef/partner—in January 2012, and it quickly became a hit with diners and critics alike. In August 2012 he and his partners David Massoni and John Bush launched Pork Slope, a Brooklyn roadhouse serving his take on classic American bar food. In October 2012, he took over the kitchen and became a partner in Massoni and Bush’s older restaurant, Thistle Hill Tavern. In addition to his work in the kitchen, Dale was also a two-time cheftestant on Bravo’s Emmy Award-winning culinary show, “Top Chef.” He competed in season 4, as well as, on the show’s “All Star” season, and became one of the show’s most popular cast members.
TORO: Jamie Bissonnette
Jamie Bissonnette earned his Culinary Arts degree from The Art Institute of Fort Lauderdale. After cooking in Europe and across the United States, he settled in Boston and opened Eastern Standard as executive chef in 2005. In 2008, he joined Ken Oringer as executive chef and partner of the acclaimed tapas restaurant Toro in Boston’s South End and in 2009 they opened the innovative Italian enoteca Coppa. In 2011, Bissonnette was awarded Food & Wine magazine’s first ever People’s Choice Best New Chef. When he opened Toro in New York’s South Chelsea neighborhood in 2013, it was met with critical acclaim by The New York Times and New York magazine. Bissonnette was recently awarded Best Chef: Northeast at the 2014 James Beard Foundation Awards. Today, as chef and owner of Coppa and Toro in Boston, and Toro in New York City, Bissonnette is a champion of nose-to-tail cuisine and is known for his charcuterie and passionate dedication to supporting local, sustainable purveyors.
TORO: Ken Oringer
Ken Oringer’s career began under Chef David Burke at River Café in New York, before he moved to New England to work as the pastry chef at Al Forno in Providence, Rhode Island, and Jean Georges Vongerichten’s Le Marquis de Lafayette in Boston. After spending time as the Chef de Cuisine at acclaimed San Francisco dining destination Silks in the Mandarin Oriental Hotel, Oringer returned to Boston in 1997 to open Clio, and won the James Beard Award for Best Chef: Northeast in 2001. In 2009, Oringer and Chef Jamie Bissonnette opened the Italian enoteca Coppa, and in 2013, he opened Toro in New York City.