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.
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.
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 food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style. Corton, where he is Chef and Owner, has been at the forefront of the New York and national dining scene since opening in October 2008, having been honored with two Michelin® stars, three stars by The New York Times, and enshrinement in Esquire magazine’s industry pantheon, its “Best New Restaurants” list. In July 2013, Chef Liebrandt opened the much anticipated restaurant ‘The Elm’ at the King & Grove Hotel in Williamsburg, Brooklyn.
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.
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.
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.
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.
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.