Archive for the ‘Press’ Category

NYC – BOWLS Takes Manhattan!

Tuesday, November 18th, 2014

NYC – BOWLS Takes Manhattan

 

 

NYC – BOWLS Takes Manhattan

After returning from an extended stay in New York City, I am finally having a chance to reflect on what actually happened over the last nine days.  We had a chance to return to the East Coast and a city that has given our company and our family so much, and truly do something special.  It also allowed us to collaborate with a collection of wonderful and amazingly talented people to create a project bigger than just us.

 

We set off to New York for the International Hotel, Motel & Restaurant Show to share with the world our concept, BOWLS – Food That’s Good For You!, which won the 2014 Foodservice Pioneering Concept of the Year, and was being showcased at the Javits Center.  For the show, we were able to bring our team who we worked together with to create the award-winning concept; Steve Carlson of Robert Rippe & Associates, our Kitchen Planner/Designer, Peter Cooper, VP of Middleby Corporation, who provided the equipment for the concept and Jef Salazar, who created the Graphics Package for the concept.  At The Nyman Group, we were responsible for creating the original idea behind BOWLS, which we always felt was perfect for the changing tastes of America and the demands of diners, whether it be in an Urban setting, a Hotel or even an Arena.  Prior to the show, a video was put together to showcase the concept and our team that developed BOWLS.

 

VIEW GALLERY HERE

 

[ CLICK ON PHOTO VIEW GALLERY ]

Starting on Thursday, November 6th, we began working with the team on three days of food prep for the concept launch, following up on our menu testing held the previous month in Los Angeles, where we vetted out our recipes and determined what we were going to showcase in New York.  With the help of a wonderful collection of Culinary students, we assembled our Dressings, Sauces, Proteins, Salads, Vegetables, Fresh Fruit Cider and ingredients overall which would be served at BOWLS.  By Saturday afternoon we were ready to go; all of our food was prepared and we were organized by day, with all of our flavors set to share.  

 

For the show, the IHMRS built us a working model (roughly an 80% version of the concept) on the floor of the Javits Convention Center that we were to show off.  The fantastic thing was that the Booth/Concept was right at one of the two the entry points to the show, so almost every attendee had to walk by us when they arrived to the show.  Amazing, right?  We had some great support from the team at VGS with our video menu boards to the outstanding installation by EcoWalls with their Chef’s Garden to the brand new LightFalls lighting installation by 3M.

 

The first day of the show was on Sunday, November 9th, when we had a chance to really introduce BOWLS to the world; hosting demos in our booth that morning and afternoon.  From the first BOWL that was served that day to the last, we knew we had a winning concept on our hands; people couldn’t get enough of the fresh flavors, different combinations, healthy element of the concept and flexibility of what we had created, plus a taste of our Magic Bar for dessert!

 

Over the next three days we were able to showcase BOWLS to a tremendous amount of people, from students at Culinary Schools and Hospitality Programs, to decision-makers from hospitality organizations to various equipment manufacturers who were at the show.  BOWLS was truly the highlight of the IHMRS experience and people took notice overall.  We even had the chance to host an awards ceremony in the booth and our President, Robert J. Nyman was able to give an interview to Beth Lorenzini, Editor of Foodservice Equipment Reports who is writing a feature story on the concept.

 

Where do we go from here?  Well, we are continuing to develop BOWLS internally with the desire to have a concept that we can bring to market and make a reality.  Whether that is with a hospitality organization at one of their hotels or at a hospital, BOWLS will become a reality.  We are looking towards the future with our team and serving our BOWLS guests.

 

 

 

Food Fanatic

Wednesday, November 6th, 2013

CoreyNGrowing up in a family business can impart experience and expertise to an individual, but when you begin cooking at 6 years old, start designing menus at 12 and move to Vegas to work for Wolfgang Puck at 18, your career gets a real jump start.

At least that’s what happened to Corey Nyman, now the president of his family business, the Nyman Group. “I was born and bred in the restaurant business,” he laughs. “If you’re going to be great manager or developer, you have to understand the basics, so I started out cooking.” Nyman’s move to Vegas wasn’t his first contact with the gaming industry, however.

“We put together the master plan for the restaurants at Trump Taj Mahal in the 1980s,” he says. “That gave me and my father a taste of the intersection between gaming and food and beverage. And after I came out to Vegas to cook for Wolf, our company developed the first iteration of food and beverage for the Venetian. That’s where we began to understand the idea of developing restaurants for gamers, conventioneers, hotel guests and visitors all at the same time. It’s all about the intrinsic value and how much we build into the offerings.”

Nyman says the non-gaming amenities are becoming the major features at casino resorts.

“In some cases, gaming is an amenity,” insists Nyman. “But the executives we’ve been contacting are more concerned about the restaurants, the shopping, the spa, the hotel rooms and all the things that make a stay at a great hotel special. If you want to increase visitation, you’ve got to have the amenities that keep the attention of the customers moving forward.

“These places are much more than just gaming now. It’s all about tourism, travel, entertainment and great times. It’s not just about what’s going on at the tables anymore.”

And it’s not just in Vegas anymore.

“We’ve got an office in Vegas,” he says, “but frankly, we’re doing more work with tribes and with casinos in secondary markets than we’re doing on the Strip. It’s the hub-and-spoke theory. If I can go an hour down the road and get a taste of everything Vegas has to offer rather than fly there with all the associated costs, I’m going to go there instead and have a great time for 24 hours.”

The Nyman Group is expanding beyond just food and beverage. They’re designing nightclubs, theaters and venues that aren’t traditionally included in the food-and-beverage category.

“It’s the economy of scale,” he explains. “If you can use a space for two different things, we can appeal to different kinds of customers at different times of the day. We’re applying data to make these decisions, down to such simple things like what time a show starts. It can make a huge difference.”

Nyman’s company continues to be engaged in the development of all non-gaming amenities in a casino resort, not just the food and beverage options.

“We believe that we truly understand how casino resorts will perform in the future,” he says. “With added competition coming on and online gaming allowing players to wager from home, it’s going to be crucial that casino resorts give their customers reasons to come again and again.”

read original article here

Las Vegas Weekly

Friday, April 19th, 2013

Nation’s Restaraunt News

Friday, April 19th, 2013

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The New York Times

Friday, April 19th, 2013

My first independent dining experience occurred when I was 10 years old. My mother gave me 50 cents, and I took the bus from our home 20 blocks south to downtown Columbus, Ohio, and had lunch in the tea room of Lazarus, the department store. I remember the meal in exquisite detail: a dainty plate of chicken dressing with giblet gravy accompanied by a glass of milk. It was perfect. Even today, slabs of perfect foie gras and glasses of 1921 Chateau d’Yquem don’t always surpass the memory I reserve for that first taste of self-determination. And I may still have a bias in favor of department-store dining. I love the Cafe SFA that opened last week on the eighth floor of Saks Fifth Avenue.

It’s a tailored, wainscoted room with sponged gold walls that wraps around the store’s west and north sides, opening up to a bird’s-eye view of St. Patrick’s Cathedral, the roof-top gardens that float like a mini-Versailles around Rockefeller Center, the skaters and the Christmas tree. It’s a quiet room with a view and the cooking doesn’t detract from the experience.

By offering nearly half a dozen different salads as well as carrot dill soup with half of a shrimp and vegetable sandwich or a warm chicken, tomato and spinach sandwich, the menu is sensitive to the needs of those trying to preserve their girlish figures. The Thai chicken, crab cakes, fettuccine with ginger, broccoli and ginger, or the hefty roast-ed-duck salad and Oriental chicken salad set new epicurean standards. All seem a long way from crustless cucumber sandwiches.

Nevertheless, the spirit of ladies who dressed to shop and lunched in cloche hats and kid gloves seems to linger in the room. They might raise a penciled brow over the Cruvinet that is stocked with eight well-chosen wines, or about the lunch or tea tab that is much closer to $25 than it is to 25 cents. I thought it was reasonable rent, and the deftly run, 154-seat dining room is such a well-placed oasis that I didn’t miss chicken dressing and gravy at all.

The Richmond News Leader

Friday, April 19th, 2013

WASHINGTON — “Do you, by any chance, have fish tweezers or a pair of pliers?” Wolfgang Puck asked as he pulled off a rumpled sports coat and slipped his arms into a pristine white chef’s jacket.

Puck pulled the first of two salmon from a red ice chest he had carried into the kitchen of the U.S. Senate restaurants.

When Daniel O’Brien, sous chef, said they had no fish pliers or tweezers, Puck began pulling bones from the center of the fish with miniature tweezers from a Swiss Army Knife.

A half-dozen kitchen workers kept walking back and forth as Puck and Robert Nyman, a friend, worked, speaking in culinary shorthand, to prepare hors d’oeuvres for 150 people ready in 40 minutes.

Chef O’Brien already had cut russet potatoes into ‘/4-inch slices and arranged them on baking sheets. When Puck gave the word, they would be brushed with olive oil and baked in a 400° oven until crisply browned on top and soft in the center.

Otherwise, it was up to Puck and Nyman to get salmon canapes, potatoes with caviar and pizza ready.

“Don’t slice them too thick,” Puck warned Nyman, who was sawing through four baguettes of French bread.

“Don’t slice them too thin either,” Nyman shot back holding up a ‘/4-inch thick bread slice that looked like a miniature doughnut.

“He’s my father, so I have to be nice to him,’ he winked at the kitchen staff gathered around. spiritual father.”

“I’m not sure if he adopted me or I adopted him.” We haven’t figured that out yet.”

The staff looked very puzzled.

Nyman finished slicing and passed the croutons on to a kitchen worker to be toasted.

He put several bunches of fresh herbs on a cutting board.

Chopped fresh thyme, basil

“Wolf, you want the basil with this or separate?” Nyman asked as he used the kitchen’s only chef’s knife to chop fresh thyme.

“With it, minced.”

In ten minutes Puck had finished pulling the bones from the fish. He drizzled it with olive oil and rubbed the oil in.

Puck checked the oven temperature and put the two huge pans of potato slices in. He realized that the kitchen workers were staring at them.

“OK students, come around,” Puck said genially. “We’re in class.”

“So you’re the big chef?” one woman said.

“I’m not that big,” he said and flashed her one of his disarming grins.

“Does that sauce go on the fish?” another worker asked, pointing to the herb? And a few flakes of crushed dried red pepper Nyman was beating with a wire whisk into Ligurian unfiltered extra-virgin olive oil.

“We gonna brush the pizza with it before we send them out,” Puck answered over his shoulder as he turned to check on the potatoes.

“If you could get me a few lemons, please, like 10, and some fresh parsley,” Puck said to the sous chef . . .

“Minced or sprigs?” O’Brien asked.

“Sprigs, and what about some kosher salt?” Puck continued.

‘We have to take care of the senators’

“We don’t use salt here or butter or cream or any of that good stuff. We have to take care of the senators,” O’Brien said.

Eventually, someone found a box of salt.

“Wolf, you want a little salt in this?” Nyman asked pointing to the herb oil.

“You don’t need salt,” Puck said matter-of-factly.

He walked over to the oven where the potatoes were baking.

“Thanks,” Puck said as the cook who was watching them opened the oven door. “Keep watching, don’t let them get too brown.”

Puck started rearranging slices of Italian plum tomatoes, rings of red onions and bits of sausage on the tops of pizzas. He stuck his arm in the oven to check the temperature. Hot enough. By the time he turned around, several pizzas were neatly arranged on a huge baking sheet. Without saying a word, he took three off and put them directly on the oven rack and rearranged ingredients on other pizzas.

When the first six 12-inch pizzas were done, Puck took them from the oven and blotted moisture off each one with a clean kitchen towel, brushed them with seasoned oil, cut them into 12 sample-size slices and shoved them onto platters.

The salmon canapes and caviar potatoes already were upstairs on the reception table.

Certain that the kitchen staff would keep the pizzas coming, Puck jumped on a service elevator, went upstairs and walked into The Mansfield Room for the reception.

Wood Stone Travels – “We are not afraid of Wood”

Friday, April 19th, 2013

Regional Sales Manager, Phil Eaton

“We are not afraid of Wood”

Those were the words that Robert and Corey Nyman countered when I asked them if they realized that the Fire Deck 9660 (WS-FD-9660) they inherited at Aperitif restaurant in Woodbury, Minnesota was entirely wood-fired.

Aperitif Restaurant & Bar Wood Stone OvenRobert and Corey are the principals of The Nyman Group a Scottsdale, (Arizona based management – concept development – consulting agency) who inherited an unopened restaurant space in Minnesota. The restaurant came with a collection of Wood Stone solid-fuel equipment including the Fire Deck oven already mentioned and a rotisserie/ broiler.I spent two days with them and their staff before opening night on Saturday, Jan 30th. A family atmosphere filled the entire restaurant during my time there. Robert and Corey are seasoned operators who assembled a skilled and enthusiastic staff to open a restaurant in this challenging economy. They inherited the only completely wood-fired Fire Deck 9660 that Wood Stone has ever built. Talk about intimidating. I had no idea how this piece of equipment would respond but I should have known, its a Wood Stone and an amazing piece of equipment to stand in front of.The oven held a consistent temperature of around 575 degrees with a medium sized fire on one side of the oven. Consistent 3-4 min pizzas, artisan breads, whole Asian snapper, salt crusted bass, it was an awesome display of diversity in the oven. The chefs were excited to use the oven and their creative juices started flowing as the day went on. It was really neat to see someone be excited about cooking with wood. The restaurant was built and outfitted by another group and the Nyman group came in to get it open and operating. They inherited a lot of challenges and rose to the occasion. Check them out!

Casual Creativity

Friday, March 1st, 2013

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WITH DINERS DEMANDING HIGH-QUALITY FOOD AND DRINKS IN A FUN ATMOSPHERE, HOTELS ARE EXPERIMENTING WITH GASTROPUB-STYLE EATERIES.

When W Atlanta – Buckhead debuted Cook Hall last December, the “modern gastropub” — which promises an innovative bar program as well as a contemporary take on traditional American comfort food — set a rather lofty goal. “Cook Hall was designed to lead the way on the future of ‘social dining,’” proclaims James Gersten, president of New York City based Culinary Concepts Hospitality Group, the creative and strategic firm behind Cook Hall.

The outlet works to achieve its ambitious aim not only through menu items such as duck tacos and pimiento mac and cheese — not to mention handcrafted cocktails — but via a lighthearted tabletop approach featuring locally sourced vintage glassware, blue-and-white enamel plates created by artisans in California and a “Toolbox” at each table filled with all the utensils guests might need. “At its core, Cook Hall empowers the guest, allowing for fewer interruptions and more shared experiences,” Gersten says. “The Cook Hall concept is on the vanguard of a more innovative and less traditional approach to F&B.”

Indeed, while the gastropub concept is far from new, it is experiencing a renaissance of sorts across the dining landscape — presenting hoteliers with distinctive challenges and opportunities to use unique tabletop schemes to add to the ambience, not to mention drive revenue.

“People’s lifestyles have changed dramatically,” confirms Steven Kamali, principal at New York City-based consultancy Steven Kamali Hospitality. “Gastropubs allow you to have an incredible meal, but in a fun manner.”

“Diners are kind of tired of eating general restaurant-type food,” adds Thomas Haas, vice president of F&B for Noble House Hotels & Resorts, Seattle. “A gastropub is a more casual concept that has a lower check average, but it attracts a higher cover count in general, so you’re getting more butts into the seats and more traffic.”

MANY HATS

The hotel gastropub is much more than just a spot to grab a beer and a burger, as many such outlets are all-day dining venues serving everything from brews to breakfast. Accordingly, tabletops and the tables themselves must reflect this versatility.

The Brew at Kerry Hotel Pudong, Shanghai offers a mix of high bar tables, low seating and even cocktail tables made from old tree trunks, notes Director of Food & Beverage Michael Huang. “Our tables and tabletop items are easily moveable and combinable, which gives us the ability to cater to the particular request at hand,” Huang adds. “We even have the option of converting our billiard table into a buffet table when needed.”

Similarly, Cook Hall at W Atlanta – Buckhead can create a variety of configurations with its small tables, and the absence of table linens adds to the flexibility, says James Gersten, president of New York City-based Culinary Concepts Hospitality Group, the creative and strategic firm behind Cook Hall.

Sometimes adapting a gastropub from day to night is a relatively simple affair. Beacon Public House at the Commons Hotel Minneapolis serves breakfast, lunch and dinner, but Thomas Haas, vice president of F&B for Seattle based Noble House Hotels & Resorts, which manages the hotel, explains a candleholder is the only piece that is added to tables in the evening. “There is no higher science behind that — it is so simple and basic,” Haas says.

Corey Nyman, director of operations at Las Vegas based consultancy The Nyman Group, agrees that simple accent pieces — a crock of jam at breakfast or a glass bottle with house-made pepper sauce for lunch and dinner, for example — often are the best means for transitioning the gastropub among meal periods. “These little tweaks help you know where you are and at the same time say, ‘Wait a minute — that’s a little different,’” Nyman says.

KEEPING IT SIMPLE

Tavern, the new gastropub at The Sky Lodge in Park City, Utah, knows what it is — and what it is not. Director of Food and Beverage Lawrence Acedo explains Tavern’s focus is on offering a high-quality menu to the après ski crowd, and the absence of elaborate centerpieces and table linens allows room for bulky ski gear and keeps diners’ attention where it belongs. “Our idea was a minimalist approach, so the focus is more on the experience than an overdone dining environment,” Acedo says.

Darby’s Bar at The Lodge at Doonbeg in County Clare, Ireland, also strives to convey a casual atmosphere through a similar tabletop approach. “Our tabletop items are made up of neutral color schemes with natural, rustic materials,” says Edward O’Dwyer, food and beverage operations manager at The Lodge at Doonbeg. “They were chosen to reflect the overall relaxed, calm atmosphere. We feel that what stands out is the quality of ware and cutlery used, which are simple and neutral, yet robust.”

Tabletops at Beacon Public House at the Commons Hotel Minneapolis follow the gastropub’s rustic overall theme. Elements include wood-top tables sans tablecloths, 100% cotton dishtowels in lieu of polyblend napkins, old-fashioned glass water bottles and simple candleholders. The broader approach, however, hearkens back to the origins of the hotel industry, according to Thomas Haas, vice president of F&B for Seattle-based Noble House Hotels & Resorts, which manages the hotel. “The idea was to be informal, approachable and familiar,” Haas says. “The whole gastropub theme is really a throwback to the origins of the hospitality business, where the innkeeper and his wife had a roadside inn to welcome travelers and locals.”

FOCUS ON FUN

Robert Wiedmaier, chef and owner of Mussel Bar & Grille at Revel in Atlantic City, New Jersey, had a very specific vision for the concept. Since the restaurant is part of a casino, he wanted it to exude fun in addition to reflecting his somewhat irreverent personality. Wiedmaier knew white tablecloths weren’t the ticket, so instead his tabletops incorporate art, such as a lion on the restaurant’s chef’s table. Sandwiches, charcuterie and cheeses are served on wooden or slate boards, and mussels are delivered to the table in a steaming cast-iron pan.

“The restaurant is loud,” Wiedmaier explains. “You’re basically sitting in the kitchen. So tableware is not about, ‘Did I pick up the right fork?’ It’s there to eat really well prepared food, have an engaging time with your friends and watch the culinary show.”

The Brew at Kerry Hotel Pudong, Shanghai also uses a variety of serving options to showcase individual dishes, such as pizzas delivered on heavy cast-iron plates. Given the outlet’s name, it’s not surprising glassware is another point of emphasis. The gastropub uses double walled, custom-made glasses in seven shapes and sizes designed to keep beer cold without condensation during the warmer months.

Cook Hall at W Atlanta – Buckhead emphasizes guest engagement in the dining experience, and one way it achieves that is by offering a “Cocktail Kit.” A comprehensive basket delivered to the table provides everything diners need to be their own mixologists.

Although it may not appeal to everyone, one of the more ubiquitous gastropub elements designed to lend itself to fun is the communal table. Twenty-Two Storys, the gastropub at Hyatt Regency Atlanta, features not one, but two such seating options. “We purposefully designed the space with two large tables that seat 16 guests,” says Assistant Food and Beverage Director Dan Fiss. “They can accommodate one large group or two, three or four smaller groups. Either way, the groups end up interacting with each other, which is what we intended.”

BEYOND THE GASTROPUB

EVEN HOTELS THAT DON’T (YET) FEATURE A GASTROPUBSTYLE F&B CONCEPT ARE LIKELY TO BE AFFECTED BY THE MOVE TOWARD MORE CASUAL DINING. HERE’S HOW:

“A lot more venues are using different materials such as wood, metal and even stone to serve food. Copper pots and cast iron often make bold statements on the tabletop and create a visually stunning impact on guests.”

– MICHAEL HUANG, DIRECTOR OF FOOD & BEVERAGE, KERRY HOTEL PUDONG, SHANGHAI

“Restaurants are going away from tabletop linens. They are just too formal and too expensive to maintain.”

– THOMAS HAAS, VICE PRESIDENT OF F&B, NOBLE HOUSE RESORTS, SEATTLE

“There needs to be some sort of activity. It’s almost like dinner theater. We’re dealing with a very visual society now.”

– COREY NYMAN, DIRECTOR OF OPERATIONS, THE NYMAN GROUP, LAS VEGAS

“You’re seeing more and more young, talented chefs opening casual restaurants, but they’re using really good technique and sourcing really good food and doing it the right way. Casual great food is hard to find — there’s so much room for it.”

– ROBERT WIEDMAIER, CHEF AND OWNER, MUSSEL BAR & GRILLE, REVEL, ATLANTIC CITY, NEW JERSEY

“There is a strong emphasis on simplicity, comfort and ingenuity in modern dining. While formal dining has its place, to create a strong, busy business, the casual dining experience is vital to any hotel.”

– EDMUND O’DWYER, FOOD AND BEVERAGE OPERATIONS MANAGER, THE LODGE AT DOONBEG, COUNTY CLARE, IRELAND

 

[Read on Original Source]

Corey Nyman Has Some Great Late-Night Picks

Friday, February 1st, 2013

Sin City is home to a lot of restaurants and bars, but there are tons of hidden gems that the majority of Las Vegans aren’t unearthing. To help guide us to these potential discoveries, we’ve enlisted some of our city’s food players to share their recommendations for a weekly feature dubbed Dining Confidential. Know a chef who wants to share some top dining spots? The tipline is open.

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Corey Nyman [Photo: Chelsea McManus]

Corey Nyman‘s job as the director of operations for the food and beverage company The Nyman Group has helped him work with the likes of Wolfgang Puck, Bobby Flay, Piero Selvaggio, Hilton Worldwide and Caesars Entertainment. He’s also a partner and founder of Labor Wines, a boutique wine project from Oregon’s Willamette Valley. The vineyard produced its first wines in 2009 and is now in its third year of production. Here he shares his favorite places to dine in Vegas, especially late at night.

Where do you enjoy eating when you’re not working?
Chada Thai
Blue Ribbon Sushi Bar & Grill
Tacos El Gordo


What dishes are most memorable?
Chada Thai’s beef jerky. Served warm with just enough saltiness to complement the meat, it’s the perfect dish to start the meal and go with any wine at that restaurant.

Two dishes at Blue Ribbon. Their mahi mahi with tomatillo ponzu salsa and coconut rice is a great combination of Asian flavors with tomatillos, which are obviously traditionally found in Mexican cuisine, with the cooling sensation of the coconut. My favorite snack and go-to item is their smoked pork belly skewer with pickled onions and baby watercress is so simple, but absolutely delicious with its smokiness and complement of the sharp pickled onions. It doesn’t hurt that this is one of the most reasonably priced items on their menu and is consistently delicious.

At Tacos El Gordo, I like the Al Pastor Tacos. First of all, you have to tip the guy slicing the meat so you get the best cut and less fat, along with some pineapple to top the tacos. The cilantro and onions topping the sizzling meat on the just pliable corn tacos makes the flavor. To finish the experience, you MUST get the green onions that have been cooking in the fat from the meat and the roasted peppers. Top it off with an iced Horchata and you have a perfect late-night snack or comfort food meal whenever.

Why do you enjoy going there?
Blue Ribbon is seriously my clubhouse. I always feel instantaneously comfortable when I’m there, get excellent service regardless of who/what time of night and happily bring plenty of people from out of town there to show it off. Between great variety of choices on the menu, overall true hospitality and serving until 1 or 2 a.m. most nights, it’s a great spot. This definitely goes back to my love of Blue Ribbon from New York and the many nights I spent at the original Blue Ribbon and Blue Ribbon Sushi, both on Sullivan Street in Soho. The Bromberg brothers have always catered to the F&B crowd while becoming a go-to restaurant overall. I can’t tell you how many amazing meals and experiences I’ve had there over the years. I must go to at least one of their restaurants every trip back to New York City.

Chada Thai has fast become my go-to Thai restaurant in Vegas (along with Le Thai), but since it’s closer to my house and has an extremely affordable and well thought out wine list, along with serving until 3 a.m., it is perfect for me. The dishes served there are like my comfort food.

Tacos El Gordo is for whenever you need a taco fix or some real grub at 4 p.m. in the afternoon or 4 a.m. Simple and direct, but it works.

I rarely say I have a favorite restaurant or spot, and I know I’m leaving out places like Kyara with their skewers and small plates, Herbs & Rye with their cocktails and killer steak happy hour, Bachi Burger for their great take on burgers with Asian flavors and Khoury’s Mediterranean for their salads and being a casual lunch spot.

 

[Read on Original Source]

Food forecasts

Thursday, January 31st, 2013

Every January is filled with predictions about what the New Year will bring, and this month has been no exception. As a journalist, I love these forecasts for the fodder they provide for news and commentary, but as a reader, sometimes I roll my eyes at how “inside the box” many of these rather obvious “predictions” seem.

Which is why I was especially interested in the Things To Watch in 2013 Food & Beverage Report from marketing consultancy JWT. Sure, some of the items came across as sort of old news — the rise of allergen-free foods, the movement of veganism increasingly into the mainstream — but more than a few also had me raising my eyebrows. Take reduced-guilt candy, for one, based on the idea that sweet treats like jelly beans and caramels can be enhanced with vitamins and electrolytes. JWT also highlighted what it dubbed “menu-free dining,” based on the idea that some restaurants are rebelling against the demand to be all things to all diners with an approach that purposefully limits options.

I asked Corey Nyman of Las Vegas-based consultancy The Nyman Group about the list. He cautioned that some of the trends — the rise of potential fad foods like chia seeds and teff, for example — are likely just flavors of the moments. But he also noted that the report reflects a powerful reality affecting every aspect of F&B — guests are more inquisitive and aware about what they eat and how they eat it than ever before, and it’s increasing the prominence of dining throughout the hospitality world. Regardless of what you think of any New Year’s prediction, to me, that sounds like a pretty sunny forecast.

 

[Read on Original Source]