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Paramount Hotel Partners with LDV Hospitality

Paramount Hotel Partners with LDV Hospitality



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LDV Hospitality revamps the Paramount Bar & Grill menu and adds Corso Coffee, new décor

The Paramount Hotel and LDV Hospitality recently partnered to create a new menu and food philosophy for the hotel's restaurant, Paramount Bar & Grill. Formerly dedicated to fried food and small bites, the new menu features all-American inspirations and offerings—including both food and drinks—and is open for breakfast, lunch, dinner, and late bar.

LDV Hospitality, which also owns well-known spots such as Scarpetta and Veritas, is expected to do very well with their new American-inspired full menu. LDV Hospitality principals John Meadow and Curt Huegel expressed their excitement about the new menu and space, highlighting signature dishes from executive chef Jason Kallert, including the meatballs, burger, grilled whole branzino, and chicken pot pie.

Also new is the Italian coffee bar now open in the hotel, Corso Coffee, another product of their partnership with LDV. The bar is open from 7 a.m. to 11 p.m., and serves predominantly sandwiches, salads, charcuterie, pastries, coffees, and wines.

Lobby décor has also been revamped, spanning the space between Corso and Paramount Bar & Grill. The space now mimics a nightclub-type lounge with a DJ lofted in the center of the space, cool lighting, and sleek furniture. The only entrance into Paramount Bar & Grill is through this lobby space, however Corso can be entered from the street as well and through the lobby.

Tyler Sullivan is The Daily Meal's assistant editor. Follow her on Twitter @atylersullivan


LDV Hospitality Brings Scarpetta To The Beach

"LDV Hospitality is so excited to be partnering with the historic Gurney's Montauk Resort & Seawater Spa, and Scarpetta Beach couldn't be a better fit," said LDV Hospitality Founder, John Meadow. "Scarpetta Beach will be the beachfront version of our original Meatpacking District location, highlighting the best and freshest local product."

Spaghetti with tomato & basil from Scarpetta Beach. (Photo: Melissa Hom Photography)

"Our team has created a guest experience that is both honest and elegant, and we feel the community will really appreciate that," explained Meadow about the seaside Scarpetta outpost. "Guests will be able to enjoy signature dishes like the Spaghetti with tomato & basil and the Chicken with spaetzel. but about half of the menu will be unique to Scarpetta Beach."

Inspired by the stunning private beach at Gurney's, Scarpetta Beach features an airy, mid-century modern aesthetic, complimented by the indigo and seaside colors of the resort's surroundings. The East End Italian hotspot will feature its signature classics, such as their fresh handmade pastas, but also offer locally influenced dishes.

Raw Yellowtail with olio di zenzero & picked red onion from Scarpetta Beach. (Photo: Melissa Hom Photography)

For Meadow, the food pairs perfectly with the scenic Montauk views. "Plus, our guests will be able to enjoy their meal alongside views of Atlantic Ocean, and then following dinner, they can enjoy craft cocktails and great music at The Regent Cocktail Club," noted Meadow.

Cocktail 1 from The Regent Cocktail Club. (Photo: Melissa Hom Photography)

Curated by managing partner and acclaimed bartender Julio Cabrera, The Regent Cocktail Club will feature craft cocktails and a lounge experience, with both indoor and outdoor seating. The daily rotating menu will include classic cocktails, inspired by the stories about and the rich history of its sister property, Miami's Regent Hotel circa 1941.

LDV Hospitality's newest concept, Tillie's, will showcase seasonally influenced comfort classics and American favorites.

If you plan on spending the day lounging on the beach, drop by The Beach Club's Bar & Grill, which will offer a selection of light appetizers, sandwiches and salads. The Beach Club Bar & Grill will also host a ticketed BBQ featuring grilled seafood favorites and BBQ classics every Saturday.


A First Look at Who’ll Be at Food Loves Tech in June

FoodTank, JuiceBot, Food+Tech Connect and more will join us June 10–12 at Food Loves Tech.

Editor’s note: Today, we’re thrilled to share more details about our upcoming Food Loves Tech event! Be sure to follow along as we unveil additional news on Twitter, Facebook and Instagram in the coming weeks. And if you’re serious about joining us, grab your early bird ticket while you can.

Food Loves Tech (FLT), a first-of-its-kind innovation expo, will take place June 10-12, 2016, in the heart of Manhattan at The Waterfront, located on 27th Street. FLT, a creation of Edible Manhattan, VaynerLive and under the creative direction of food futurist Dr. Irwin Adam Eydelnant of Future Food Studio, will be arranged as a series of large-scale exhibits and immersive installations, technology tastings, leadership panels and dining experiences. ICRAVE, the New York-based design studio, has been confirmed to create the experience design.

“Food Loves Tech will allow the public to taste and touch, and see and smell, how technology is transforming our food chain. And to understand what it means for our future,” says Brian Halweil, editor in chief of Edible Manhattan, as well as sister titles Edible Brooklyn, Edible East End and Edible Long Island, all part of the national network of Edible magazines.

The official opening reception of the three-day expo will be hosted by LDV Hospitality at their event venue, The Diamond Horseshoe at the Paramount Hotel in Midtown.

All attendees to the FLT expo will be provided with their own personalized food ID by food discovery and sharing app Ingredient1. The daytime expo, beginning on Saturday, will be arranged as four large-scale exhibits, with select workshops showcasing a different food environment:

In the home

As the center of our eating culture, technological innovations are happeningin the kitchen and the ways we buy, cook and eat at home. Technology partner, Grove, will feature the “Grove Ecosystem,” an intelligent indoor gardening system that efficiently grows delicious, organic fruits and veggies all year‐round.

In the city

Attendees will be guided through the playground for healthy food delivery, corporate catering, vertical agriculture and further innovations like JuiceBot, which are making it easier to choose healthy choices for city-dwellers.

In the field

A new generation of farmers is asking how we can boost ecological performance, support sustainability and feed a growing population. Join us as we explore what this looks like today and in the years coming.

On the horizon

Curatorial partner Isha Datar of New Harvest (the company building a post-animal bioeconomy) joins us in an exploration of “next-generation” eating. As we look to transform the way we approach food, from what we eat to how we make it, the future holds a vast array of opportunities from lab grown meat to nutritionally complete beverage products.

Additionally, on both Saturday and Sunday, attendees can visit the Tech Tasting Bazaar and join in the Future Food Panel, where a series of entrepreneurs, chefs, restaurateurs, purveyors and culinary authors and notables are to speak. The panel will be in collaboration with Danielle Gould, Founder of Food+Tech Connect, and Brian Frank, the founder of the first venture capital firm focused on the food and tech space.

FoodTank, the voice of the global food activist movement and founder Danielle Nierenberg, has joined as a media partner for Food Loves Tech in addition to Edible.


Exciting New Restaurant Opens in Miami's Ritz-Carlton Coconut Grove

LDV Hospitality, the group behind Wine Spectator Restaurant Award winners Scarpetta and American Cut Steakhouse, opened a new restaurant in Miami's Ritz-Carlton Hotel Coconut Grove, next to their Commodore bar. Isabelle's Grill Room & Garden serves a wide range of dishes, from raw-bar starters and salads to steaks and main courses such as lobster pappardelle and grilled jumbo prawns.

To reflect the menu's diversity, beverage manager Eman Rivani built a well-rounded, international wine list of about 115 selections. The program also emphasizes U.S. wines, including plenty of California Cabernets, as well as less familiar wines like white Malbec and Texan bottlings.

"I wanted to bring in some wines that are very, very unique—I guess you would say 'cool'—without costing a lot of money for our guests," Rivani said. The by-the-glass program offers 18 wines, and guests can create their own flight of any three selections.—J.H.

Dell'anima Reopens in Smaller Format

Just a few months after closing its doors in New York's West Village, Dell'anima, the Italian restaurant from the team behind Award of Excellence winners Anfora and L'Artusi, reopened in Gotham West Market.

The new concept, scaled down from the former 45-seat restaurant, is a 22-seat chef's counter in the Hell's Kitchen food hall there are also communal tables where guests can sit and receive full service from Dell'anima staff. "People can really still get an elevated level of service," said managing partner Jacob Cohen.

The 30-selection wine list highlights Italy's Piedmont, Sicily and Tuscany and complements executive chef Andrew Whitney's dishes such as pollo al diavolo and a variety of panini on the lunch menu.—B.G.

Barcelona Wine Bar Comes to North Carolina

Barcelona Wine Bar, the chain that has 14 Best of Award of Excellence winners, opened its 16th location in the historic South End neighborhood of Charlotte, N.C.

"We love being a part of these kinds of special neighborhood-driven communities," said Gretchen Thomas, vice president of beverage for Barcelona Wine Bar's parent company.

Nearly half of the menu's Spanish-style tapas, crafted by executive chef and Charlotte native Nic Daniels, are unique to this location, but "the soul of the wine list is the same," said wine director Emily Nevin-Giannini. The list, consisting of more than 50 by-the-glass selections and nearly 400 by the bottle, will keep the chain's spotlight on Spanish wines, with other global picks from Portugal, South America and beyond. "We aim to have something for every palate and price point," Nevin-Giannini said.—B.G.

Keep up with the latest restaurant news from our award winners: Subscribe to our free Private Guide to Dining newsletter, and follow us on Twitter at WSRestoAwards and on Instagram at wsrestaurantawards.


Rosen Buys Boutique Hotel

Aby Rosen, the flashy developer who owns iconic New York properties such as the Seagram Building and Lever House, is adding the Paramount Hotel to his collection, betting the 1980s hot spot can regain its allure.

Mr. Rosen's firm has agreed to pay about $275 million for the 597-room hotel, according to people familiar with the matter. The property was sold by Walton Street Capital and Highgate Holdings.

New York City tourism is booming, attracting a record 48.7 million visitors last year. But the Paramount—situated on 46th Street between Broadway and Eighth Avenue—faces fierce competition from large hotels around Times Square and from the proliferation of boutique hotels the Paramount helped spawn.

Manhattan occupancy rates are close to their peaks but room rates remain well below their pre-crisis highs. The hotel's website is offering rooms starting at $259 a night for a Saturday night stay, relatively cheap for a prime location.

The 1928 hotel was transformed in the 1980s by then-owner Ian Schrager and designer Philippe Starck into one of Manhattan's most fashionable nightspots, ushering in a boutique-hotel craze of hip décor and sometimes quirky design. In recent years, however, it seemed dated compared with newer boutique hotels such as Starwood's W Hotel chain.


Cocktails at Baia Beach Club – Mondrian South Beach

Baia Margarita

Luscious and smoky version with slight peppery taste from the fresh Sage Leaf garnish shaken with Vida Mezcal, Green Chartreuse, Angostura Bitters, Sage Leaf, Agave Syrup and Lime Juice.

Spicy Tropical Sour

Tart, yet fruity, with a spicy kick shaken with Leblon Cachaça, Pineapple, Ginger Syrup, Lemon, Egg Whites, Myers Dark Rum and Angostura Bitters.

Basil Fresco

Easy-to-drink and herbaceous mixed with Tito’s Vodka, St Germain, Simple Syrup and Lemon Juice, then, garnished with Cucumber Wheels and Basil Leaves.

More cocktails from the menu include Antica Sunset -made with Carpano Antica, Campari, Bourbon, St. Germain, Lemon Juice and Sole Spritz -made with Lillet Rose, Yellow Chartreuse and Aperol, then topped with Club Soda.


Where to Carb Load: Great Bread Service from Coast to Coast

The only downside to the bread service at Scarpetta is that you may not have room for dinner. The bread basket includes slices of warm house made focaccia with rosemary and sea salt, and two kinds of stromboli (one vegetable and cheese one smoked mozzarella and salami). As if that weren't enough, the breads come with housemade eggplant caponata, mascarpone butter and citrus-infused olive oil.

Photo courtesy of LDV Hospitality

Las Vegas: LAVO

Garlic bread can be really bad when it's not done right &mdash burned, chalky, bitter. But not at LAVO, where Corporate Executive Chef Marc Marrone brushes warm loaves with garlic butter and olive oil and sprinkles them with freshly grated cheese. The garlic bread arrives on every table gratis, with a rich tomato marinara for dipping.

Photo courtesy of TAO Group

Chicago: Boka

Chicago natives are loyal to Chef Lee Wolen's seasonal American fare at Boka. But there is that point, after the orders have been taken, where the anticipation for Pastry Chef Meg Galus' famous caraway pretzel rolls and light rye beer bread with house-cultured butter becomes nearly intolerable. The waiting is the hardest part.

Pittsburgh: Whitfield

Chef Brent Young of Whitfield, an American steakhouse in the newly opened Ace Hotel Pittsburg, takes his meat seriously. Young is also the owner of The Meat Hook, a Brooklyn butcher shop, which means the steaks at The Whitfield are butchered in-house from whole animals. But the same thoughtfulness is given to the bread service, which includes squares of housemade foccacia with whipped lardo. Something good has to come from all that fabulous pork fat.

Palo Alto, Calif.: Bird Dog

At Bird Dog, the innovative Palo Alto restaurant from Santa Barbara wine country chef Robbie Wilson and his wife, Emily Perry Wilson, has wowed guests in many ways &mdash its blue mohair banquettes, the surprising recordings of Julia Child explaining how to make bouillabaisse playing in the ladies' room and, yes, the bread service. Chef Wilson serves wood-grilled Roti, baked in-house, brushed with butter and topped with a Yemenite curry spice blend.

Philadelphia: High Street on Market

Baker Alex Bois of High Street on Market in Philadelphia, and the newly opened High Street on Hudson in New York City, is one of the country&rsquos most talented bread men. His loaves are rustic and hearty and rely on recipes from the Old World. His terrific bread service is the best way to get a taste of his talents for only $6. It includes a seasonal selection of his signatures, such as vollkornbrot (a New England cornmeal loaf sweetened with molasses), andama (a dark German rye studded with sunflower seeds), and keystone ground, served on a butcher block with a trio of spreads: charred eggplant, burnt celery root with mushroom powder, and apple butter. Have it for lunch with nothing else and you will be quite content.

New Orleans: Bayona

Soft butter mixed with maple and cane syrups, and flecked with Maldon salt, accompanies the sweet potato brioche rolls served at Bayona, Susan Spicer&rsquos beloved and iconic New Orleans restaurant (four rolls for $5). The rolls are so popular that Spicer uses them for canapes topped with foie gras at private parties. That makes you want to host one right away, doesn&rsquot it?

Washington D.C.: Ripple

At Ripple, a market-driven American restaurant in Washington D.C.'s Cleveland Park neighborhood, Executive Chef Marjorie Meek-Bradley serves her famous milk breads &mdash the super-light and fluffy breads made popular by Asian bakeries &mdash warm in a cast-iron skillet and with a scallion butter.

Miami: Alter

At Alter, Chef Brad Kilgore makes loaves of brioche every day in-house and crusts them with a kind of wild "everything" mixture of herbs, salts and spices &mdash dill seed, sumac, poppy seed and lava salt ($8). Kilgore serves the brioche with what he he calls Umami Butter: "The recipe is secret, but I do use Floridian small farmer butter."

Photo courtesy of Gourmandj via Flickr

Chattanooga: Easy Bistro & Bar

At Easy Bistro & Bar, Chef Erik Niel bakes so many wonderful breads it&rsquos a wonder he has time to cook. Potato levain, focaccia, brioche rolls, duck fat challah, spring onion fougasse, graham crackers, walnut oregano batard, blood orange basil batard, Anson Mills benne seed cracker and pretzel baguette make up his bountiful bread board. The breads are made from a natural yeast starter for full-flavored loaves, and they are accompanied by olive tapenade and Dijon mustard ($7).


LDV Hospitality Partners With Montauk Resort Bringing Five New Concepts

LDV Hospitality, a restaurant group that owns and operates 20 food and beverage venues across the country, has partnered with Gurney’s Montauk Resort & Seawater Spa to bring an elevated events program and five new food and beverage concepts to Montauk, New York.

This spring, the oceanfront resort will deliver a new guest experience year-round with LDV Hospitality overseeing all of the food and beverage operations throughout the property.

To match the reimagined direction, designer Michael Kramer of Michael Thomas & Co., who headed up the successful renovation of Gurney's last summer, will bring a new look to the food and beverage outlets. Kramer’s eclectic and nostalgic mixture of styles seamlessly blends bohemian beach chic and mid-century modern, resulting in a polished yet casual atmosphere.

LDV Hospitality’s Scarpetta makes its way east with Scarpetta Beach, the beachfront version of its original Meatpacking District location. The soulful Italian hotspot will deliver signature classics like fresh handmade pastas, in addition to more locally influenced dishes, showcasing the best of Long Island’s seafood and produce. To pair, guests will enjoy Scarpetta Beach’s robust Italian wine list.

Inspired by Gurney’s sprawling 1,000 ft. private beach, Scarpetta Beach boasts an airy, mid-century modern aesthetic infused with the Indigo and seaside hues of the resort’s surroundings. The 110-seat interior dining room and private dining space is lined with French doors leading out to the restaurant’s outdoor terrace, which seats an additional 100, and provides ocean views. Scarpetta Beach will be open from May 1st through Labor Day, serving dinner daily from 5:00 p.m. to 11:00 p.m.

Located in the lobby entrance of Gurney’s, Corso Coffee, LDV Hospitality’s Italian-style coffee bar, will offer a variety of artisanal coffees from handcrafted, wood-roasted, Tuscan espresso to American beans roasted locally in Long Island City. In addition to their café offerings, Corso Coffee will also serve a grab-and-go menu of freshly baked breakfast pastries, sandwiches, salads, as well as gelato and fresh juices. Corso Coffee will be open year-round, serving daily from 7:00 a.m. to 11:00 p.m.

Led by managing partner and acclaimed bartender Julio Cabrera, The Regent Cocktail Club will be the Resort’s crafted cocktail and lounge experience, with seating in both the indoor lounge and the outdoor tented deck.

Like its sister property in Miami Beach, The Regent Cocktail Club emphasizes consistency and quality. Cabrera will curate a daily rotating menu of classic cocktails, inspired by the stories they tell and the rich history of Miami’s Regent Hotel circa 1941, the lounge’s namesake.

The Regent Cocktail Club’s high-energy nighttime atmosphere will feature a DJ on weekends. The Regent Cocktail Club will be open year-round, daily from 7:00 p.m. to 12:00 a.m.

Tillie’s, LDV Hospitality’s newest concept, will be an American kitchen that serves breakfast, lunch, and dinner daily, with brunch available on Sundays. Guests will enjoy Tillie’s approachable menu of seasonally driven comfort classics and American favorites.

The bistro-style space has a casual elegance, white-washed with white oak accents and banquettes throughout. Tillie’s will be open year-round, serving breakfast, lunch, and dinner daily from 7:30 a.m. to 11:00 p.m.

The Beach Club at Gurney’s

Beach goers can head to The Beach Club’s Bar & Grill, which will offer a selection of light appetizers, sandwiches, and salads. Every Saturday, The Beach Club Bar & Grill will host a ticketed Saturday BBQ featuring grilled seafood favorites and barbecue classics. The Beach Club at Gurney’s will be open Memorial Day through Labor Day daily from 11:00 a.m. to 7:00 p.m.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Utilizing Irish Whiskey Tullamore Dew, head bartender and Managing Partner Julio Cabrera concocts his tasty cocktail with Cherry Brandy, Lillet Rouge, and Orange Juice, making it the perfect whiskey cocktail to enjoy. Can’t make it to South Beach? Mix up your own at home.


Culinary Demonstration with Chef Marc Forgione

Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione and the co-owner/partner of Khe-Yo. Chef Forgione began his career at the age of 16, joining his father, Larry Forgione (a culinary legend who revolutionized American-style cooking in the '70s and '80s), in the kitchen at An American Place.

Forgione opted for a traditional four-year education at the University of Massachusetts at Amherst, where he graduated from the School of Hotel and Restaurant Management. He spent his summers working the line at restaurants such as Above in New York, with acclaimed chef Kazuto Matsusaka. These stints would lay the groundwork for Forgione's post-collegiate toils, again alongside his father at An American Place and later under Patricia Yeo at AZ. When Yeo and celebrated chef Pino Maffeo opened Pazo, they took Forgione along to serve as sous chef at the short-lived eatery. When Laurent Tourondel set out to develop his flagship, BLT Steak, he recruited Forgione as his sous chef.

In an effort to diversify his experience, Forgione left for France, where he secured a series of humble posts under Michel Guerard in Eugenie les Bains and worked at three of the region's finest restaurants, Le Pres D'Eugenie, Ferme aux Grives and Le Cuisine Minceur. Upon his return to New York, Forgione promptly reunited with Tourondel, who invited the now seasoned chef to serve as chef de cuisine at BLT Prime. Forgione was later named corporate chef for the BLT Restaurant Group, a position that enabled him to expand the BLT brand across the country.

With Marc Forgione (www.marcforgione.com), formerly known as Forge, Forgione's first restaurant, he has created an approachable place "that people walk by and are compelled to enter and where the ingredients are the star." Restaurant Marc Forgione was awarded its first Michelin star in 2010. In addition, Forgione received a two-star review from Sam Sifton of The New York Times, who noted, “Mr. Forgione’s food is sometimes sweet. Other times, it is salty, sour or spicy. Sometimes it is all four — and loudly so. The brashness is deeply and above all American: an augmentation of international cuisines in a land of plenty.” The restaurant also earned the distinction of being named "Key Newcomer" by Zagat Guide, "Top 25 Restaurants in NYC" by Modern Luxury magazine and "All Star Eatery" by Forbes magazine. Forgione was awarded "Star Chefs Rising Star of the Year" named "Rising Star" from Restaurant Hospitality magazine and mentioned "New Formalist" by Esquire magazine. In 2010, Chef Forgione won season 3 of Food Network’s “The Next Iron Chef” at just 31 years old, making him the youngest chef to earn the title.

In 2013, Marc founded the steakhouse American Cut (www.americancutsteakhouse.com), opened with LDV Hospitality in New York City and Atlanta.
In summer 2013 he opened a Laotian restaurant, Khe-Yo (www.kheyo.com), with Executive Chef Soulayphet Schwader. Khe-Yo features cuisine from Laos, where Chef Schwader was born, and uses both local and authentic ingredients. In 2014, Chef Forgione became an author as well with the release of “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.”

Chef Forgione recently announced he will be opening Davide, a coastal Italian restaurant in the Meatpacking District of New York City, with his father Larry Forgione in partnership with The Butter Group in early 2020.

In addition to supporting numerous NYC charities, Chef Forgione is a Chef Ambassador for Family Reach Foundation, Chefs for Kids Cancer, City Harvest, and Feeding America.


Watch the video: VLOG 077, THE BODRUM BY PARAMOUNT HOTELS u0026 RESORTS, TURCJA. (August 2022).