The New York City Restaurant That Prohibits Cell Phone Use

Il Triangolo

“(…) Gigliotti, who is 52-years-old, opened Il Triangolo in April 2011, which specializes in Southern Italian food. He created many of the recipes including homemade fettuccini ala Triangolo, chicken frangelico and shrimp limoncello.  It seats around 60 people.

He owns a cellphone bought for him by his daughter and thinks they’re a useful gadget for ordering items.

But back in 2014, when cellphone use started proliferating and most of his customers starting taking out their smartphones during their meals, Gigliotti became irritated. He noticed that “people weren’t paying attention to their food, their surroundings or their own family members.” No longer were his customers conversing; they sat there and ate and checked their cell phones as if they were dining alone. In fact, their behavior slowed everything down in the restaurant. Instead of eating and leaving quickly, they’d spend more time dining because they weren’t concentrating on eating their food and instead zeroed in on checking their emails or the web.  Meals that once took two hours were taking two and a half hours, and guests waiting longer for a table.

Gigliotti put up a small sign that said no cellphones placed on the table. When he encountered new customers, he’d tell them in person about the policy. If customers receive a phone call during the meal, they’re asked to step outside of the restaurant so as not to disturb any guests. Almost everyone complies.”

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32 Places for Breakfast in Manhattan

The Lobster Club

Major Food Group’s (the Grill, Carbone) Midtown Japanese restaurant has breakfast that’s decidedly more American than the lunch and dinner menus. Dishes such as an open-faced bagel and lox and a sticky bun pull from the group’s Soho Jewish restaurant Sadelle’s — though there is a bento with a shiitake scramble, teriyaki salmon, rice, pea greens, and miso soup. The colorful space may be a bit much early in the morning, but it’s certainly a unique option in Midtown.

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Which Commercial Kitchen Layout is Right for Your Restaurant?

Zone Kitchen commercial kitchen layout

“(…) Zone layout is what it sounds like – the kitchen is divided into different areas depending on the task at hand. So there might be a food prep zone for chopping and mixing, and all of the necessary tools and equipment will be right there in that station. The cooking zone is only for cooking already-prepped ingredients.

Good for:
The benefit of this type of layout is for restaurants that serve up several menu items that are not cooked, for instance, salads and smoothies. That way, servers can access both cooked and non-cooked dishes, and each staffer can focus on their specific job without getting in each other’s way.”

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Thailand’s South Gets Its Due in Williamsburg, Brooklyn

Lately, when it comes to Thai food in New York, the spotlight has been on the spice-fueled cuisine of the Isan region, in the northeast. But the restaurateur Kittigron Lertpanaruk, also known as Khun Oh, is from the south, where curries dominate, and he feels it’s time to give that part of Thailand its due. His new restaurant, decorated with red hanging lamps, gilded Buddhist statues, temple bells and carved wood panels, features a long list of curries. They include cua kreang, a dry curry; gaeng kua, a black pepper curry; and tiplah, a salted fish paste curry. But Mr. Lertpanaruk, who founded the chain of Asian restaurants called Spice and who recently became a partner in Arun’s, a highly regarded Thai restaurant in Chicago, also knows what’s popular, so the menu has dishes like crispy spring rolls, tom yum soup, pad Thai, green papaya salad, satays and mango salmon.

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Michelin-Starred Kyo Ya’s Longtime Chef Is Leaving to Open His Own Restaurant

Image result for Kyo Ya

“Kyo Ya has been open since 2007, one of the first kaisekis in the city before the influx of Japanese restaurants — serving an eight-course seasonal menu for $150 with ingredients from all over Japan, including raw fish like whelk, sea eel, and abalone. Times critic Pete Wells gave the restaurant a three-star review in 2012, praising Sono’s mastery of seasonal ingredients, and it’s been awarded a Michelin star for many years.

Despite its critical acclaim, the restaurant has remained a bit of a hidden gem, bearing no signage for its lowkey subterranean space. In 2015, it also spurred a French-Japanese spinoff called Autre Kyo Ya, which has since closed. Eater has reached out to the restaurant’s ownership for details on what’s next for Kyo Ya.”

“Chikara Sono — the executive chef who led acclaimed East Village Japanese restaurant Kyo Ya to a Michelin star — is leaving the restaurant after 12 years of cooking up a multi-course kaiseki menu of raw and hot small plates. The star chef plans to open his own restaurant. Sono tells Eater that he’s leaving on March 31 in order to open a restaurant of his own; he has already started scouting spaces. In the meantime, Sono will do catering and consulting.”

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Thomas Keller’s Hudson Yards Restaurant Is Now Taking Reservations

Image result for tak room hudson yards

“Reservations are now live for Thomas Keller’s big Hudson Yards debut TAK Room — but alas, the first three weeks available have already booked up for tables for 2 or more at the mid-century American restaurant. A solo diner has several selections, though. The restaurant, which seats about 180, also accepts walk-ins. Eater has reached out to the team for info on how many spaces are reserved for that.

Perhaps most unexpected, TAK Room’s Resy page claims that people will spend just about $50 per person on a meal at the fifth- and sixth-floor restaurant at the Shops at Hudson Yards. That would be a downright steal for any fine dining restaurant, let alone a Keller one that’s being marketed as glamorous and elegant.

But word is that the TAK Room menu is similar in content and pricing to the one at the Surf Club, Keller’s spendy Miami restaurant that also serves continental cuisine. There, a Caesar salad costs $20 and a ribeye costs $75, according to an online menu. Still, it’s a far cry from the cost of dining at the chef’s other NYC restaurant Per Se, which currently charges $355-per-person for a tasting menu before wine. Eater has reached out to the Keller team for more info on pricing TAK as well.

Keller has insisted that he wants this restaurant to be “fun.” Champagne carts and live music are planned in the dining room, which has views of the $25 billion development, deep green chairs,velvet banquettes, white tablecloths, and a spiral staircase.”

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Inside Williamsburg’s New All-Day Restaurant Gertie

Gertie

“In its bright, 70-seat space, Gertie — which opened over the weekend at 357 Grand St., at Marcy Avenue — will eventually serve an all-day menu built around its rotisserie, dedicated to roasted meats and vegetables. The setting and service style are casual: Orders get placed at the counter, but there’s still an element of table service when it comes to refilling drinks and bussing. There’s also a full bar program to come, the restaurant billing itself as both a luncheonette and a liquor bar.

Adler went to business school and was on the finance track when he started dabbling in the restaurant world by starting his own business in college. It was a take-out and delivery-only service for University of Pennsylvania students that mimicked home-cooked meals. After school, he decided to go all-in on hospitality and got a job at Danny Meyer’s Blue Smoke, working as a bus boy and then a floor manager. A couple years later, he partnered with fellow Danny Meyer vet Jonah Miller to open Huertas, East Village’s Basque tapas restaurant.”

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