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Ally MacConchie

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  • 2 min

Casano’s Pizza Parlor brings a classic New Jersey feel to modern suburbia

🍕 In fall 2023, Dave Ligas opened Casano’s Pizza Parlor in Rutherford, N.J., inspired by his late grandmother Marie Casano. No slices are available; pizzas are sold whole, with fresh mozzarella and dough made via a multi-day process. The retro-styled interior has vintage furniture and family photos. Ligas donates $2 per cheesesteak sale in October to breast cancer research. Formerly a delivery driver in Wallington, Ligas transitioned from Tavolino Pizzeria, which closed in 2022.
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  • 4 min

BABA on Withers is a tiny natural wine bar with a big personality

🍻 BABA on Withers, initially Baba Cool, originated in 2014 in Fort Greene and expanded with a Williamsburg location in 2021, transforming into BABA on Withers in November 2024. Owned by Gabriella Mann, with hospitality and bartending roots, BABA on Withers offers a warm, inviting atmosphere both day and night, complete with a back patio. The bar emphasizes natural wines and inventive cocktails, like the "Low Key Romantic," and serves Marseille-inspired French cuisine, such as Duck Leg Confit. Engaging customer experiences include local DJs on second and fourth Thursdays and BABA Afters on Fridays.
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  • 2 min

Ánimo! makes authentic Mexican breakfast and lunch accessible to NYC

🍕 Roberto Levinson, after moving to New York City from Monterrey, Mexico, opened “Ánimo!” to offer authentic Mexican breakfast options. The 1,100 square-foot restaurant, located at 2nd Avenue and 53rd Street in Midtown Manhattan, seats 28 and serves breakfast and lunch, with dishes like Hot Cakes with Glorias and Chilaquiles Rojos. Also featuring a full espresso bar with drinks such as Mexican Vanilla Latte and Café de Olla, Ánimo! opened in October 2024 and plans to expand with a second location and a new dinner menu starting March 21.
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  • 1 min

Thompson Hospitality appoints Joe Lawler as CFO

💰 Thompson Hospitality appoints Joe Lawler as CFO, succeeding Ali Azima who will retire in 2026. Lawler, who joined in 2020 as SVP of strategy & finance, has helped the company's portfolio more than triple through multiple acquisitions. Thompson Hospitality, founded in 1992 with over 70 locations across 14 brands, launched Thompson Restaurants last year and is planning a loyalty and gift card program this year. The company is one of the largest minority-owned foodservice management companies in the U.S.
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  • 2 min

José Andrés receives the Presidential Medal of Freedom for humanitarian work

🎓 Spanish-American chef José Andrés received the Presidential Medal of Freedom on Jan. 4 for his humanitarian work with World Central Kitchen (WCK), presented by President Joe Biden at the White House. Andrés founded WCK after the 2010 Haiti earthquake, and the organization has since served over 450 million meals globally to communities impacted by disasters. WCK operates in locations such as Gaza, Lebanon, Ukraine, Spain, Mayotte, and North Carolina. During the COVID-19 pandemic, Andrés converted his restaurants and the Nationals Park stadium into soup kitchens. In 2022, he was nominated for the Nobel Peace Prize.
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  • 2 min

Restaurant Hospitality’s top stories of 2024

🍜 Justin Warner, at age 15, began his two-decade career in restaurants, now famed for his Food Network appearances, including winning 2012's Next Food Network Star. Warner opened Bokujō Ramen in Rapid City, South Dakota, incorporating local bison. In August, a U.S. federal appeals court overturned the Department of Labor's 2021 80/20 tip rule. Chef Brandon Rushing plans to open a new 9,000 sq ft Briny Swine outpost in Chicago's Lincoln Park this spring, featuring local seafood and Southern cuisine at a family-friendly price.
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  • 6 min

Chef Freddy Vargas opens new restaurant Aitana in NYC’s Virgin Hotels

🍴 Executive Chef Freddy Vargas opened Aitana in New York City's Virgin Hotels on Nov. 15. Aitana offers Latin-Mediterranean cuisine with views of the Empire State Building and features geometric chandeliers and a curated wine selection by sommelier Andrew McFetridge. Vargas, with Ecuadorian and Puerto Rican heritage, infuses his family recipes with fine dining experience, offering dishes like tostones with caviar and a 24 oz. dry-aged ribeye. Inspired by chef Emeril Lagasse, Vargas pursued a culinary career after a brief college stint. Aitana is Vargas’s ninth restaurant venture, reflecting his philosophy of elevating traditional dishes with modern techniques.
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