Bret Thorn - 10 Minutes News for Hoteliers - Page 16

2 min

Jennifer Jasinski and Beth Gruitch hand management of two restaurants to a new generation

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, previously wrote for The New York Sun from 2005 to 2008. He hosts the podcast "In the Kitchen with Bret Thorn" and won the 2006 Jesse H. Neal Award for his column in Nation’s Restaurant News. Thorn, a magna cum laude Tufts University graduate, also studied French cooking at Le Cordon Bleu and Chinese language at Peking and Nanjing Universities. He was inducted into the Disciples d’Escoffier in 2014.

1 min

New on the menu: Persian tuna tartare and an Olympics themed cocktail

🍝 Corn-flavored desserts in corn cob molds are trending at Ceiba in Conrad Orlando. Tuna tartare with Persian flavors is featured at Joon in Vienna, VA by chefs Najmieh Batmanglij and Chris Morgan. Nick's Quorum Bar in Omaha, NE, serves pan-seared trout with spinach, green apple, and pumpkin seeds, while Verde at Perez Art Museum Miami offers shrimp poached in clarified butter by chef Loris Navone. Le Bilboquet’s Denver celebrates the upcoming Paris Olympics with a French gin cocktail.

2 min

Gotham Restaurant owner files for Chapter 11 bankruptcy protection

🏖 Gotham Restaurants LLC, known for operating Gotham Restaurant (previously Gotham Bar and Grill), filed for Chapter 11 bankruptcy in New York on Wednesday. The company owes nearly $484,000 to its largest creditor, the NY State Department of Taxation Finance Bankruptcy/Special Procedures Section. Other debts include nearly $97,000 to Dairyland and approximately $84,000 to Baldor Specialty Foods. The 40-year-old restaurant, a Manhattan dining landmark, closed in June due to a $45,000 cyberscam. Founded in 1984 by Alfred Portale, it became a trendsetter in the late '80s with "tall food". Portale left in 2019, and Ron Paprocki led as executive chef before the filing, which reported assets between $1 million and $10 million.

2 min

Indigo Road Hospitality Group promotes Katharine Ames to chief marketing officer

📈 Katharine Ames has been promoted to Chief Marketing Officer at Indigo Road Hospitality Group, after serving as Director of Marketing since 2021. Her previous roles include Vice President of Public Relations at Phase 3 Marketing & Communications and Media Relations Specialist at Huff & Co. Ames is based in Atlanta, reporting to Steve Palmer, the founder of Indigo Road established in 2009. The company, headquartered in Charleston, S.C., boasts 35 restaurants across 14 markets and operates six hotels.

1 min

New on the menu: Two scallops and two tuna nayehs

🍹 Chefs Zachary Engel of Galit in Chicago and Satinder Vij of Ilili in Washington, D.C. reinterpret Kibbeh nayeh using tuna, mixing global flavors. Roman Andres presents a scallop tostada at Siempre J.B. in Las Vegas, while Gladstone’s in Pacific Palisades, Calif., serves scallops over green risotto. Balcón Rooftop in Midtown Manhattan introduces a purple gin cocktail with blueberries, passion fruit, and Champagne.

12 min

Restaurant community mourns the loss of Naomi Pomeroy

🏠 Portland mourns the passing of renowned chef Naomi Pomeroy, who died at 49 in a tubing accident. Pomeroy, a self-taught chef, opened Beast in 2007, influencing Portland's culinary scene. She was named one of Food & Wine’s “Best New Chefs” in 2009 and received the James Beard Foundation award for Best Chef in the Northwest and Pacific in 2014. She also founded Expatriate in 2013, which closed in 2022. Pomeroy was a founding member of the Independent Restaurant Coalition and recently opened Cornet Custard. Her cookbook, "Taste & Technique," was published in 2016. Oregon congressman Earl Blumenauer noted her contribution of $28.6 billion to the Restaurant Revitalization Fund during the pandemic.

2 min

Former SBE and Montclair Hospitality executive Joey Simons named CEO of Estiatorio Milos

🍕 Joey Simons appointed as first CEO of Estiatorio Milos, a fine-dining Greek seafood restaurant in New York City. Previously CEO of Montclair Hospitality Group and COO at SBE in Los Angeles. Milos, established in Montréal in 1979 by Costas Spiliadis, boasts nine locations with plans for four more in Los Angeles, Singapore, Toronto, and West Palm Beach within the year. Milos also runs a wine bar, a hotel in Athens, and a yacht fleet in the Greek islands. Founder Spiliadis remains deeply involved in the business.

2 min

Michael Solomonov’s CookNSolo restaurant group to open Jaffa Bar in Philadelphia

🍴 Michael Solomonv’s CookNSolo plans to open Jaffa Bar, an Israeli influenced oyster bar, in fall at 1925 N. Howard St., Philadelphia. The 5,000-square-foot, 120-seat space is being developed by Boxwood Architects. The bar will be managed by Kailey Jenkins and chef Andrew Henshaw, with Ryan Mulholland as a partner. Menu items include oysters with passion fruit mignonette and a variety of Middle Eastern inspired seafood dishes. The cocktail program, managed by Sean Byrne, features a Jaffa Orange cocktail. CookNSolo was founded in 2008.

4 min

Indigo Road Hospitality plans expansion of modern Japanese concept O-Ku

🏡 Indigo Road Hospitality to open the 9th, 10th, and 11th O-Ku locations within the next year, alongside the 7th Indaco and 1st Maru location, specializing in Nikkei cuisine. Founded in 2005 by Steve Palmer with Oak Steakhouse in Charleston, S.C., the group now boasts 36 restaurants and 6 hotels. Luminosa, an Italian restaurant in Asheville, N.C., launched in May. The next O-Ku is set to open in mid-September in Alys Beach, Fla., with local chefs and Gulf coast seafood. O-Ku’s culinary director, Masatomo Hamaya, guides menu personalization, with an average check of $50-$60 per person. Upcoming openings include Tampa’s O-Ku and Maru, alongside another O-Ku in West Palm Beach, Fla., and Indaco in Nashville by 2025.

2 min

New on the menu: Short rib bo ssam and the latest from Harold Dieterle and Lawrence Weeks

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

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