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Search resuls for: "Ignacio Mattos"


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On a recent evening, the building’s oversize windows were open, filling the rooms with warm early fall air as roughly 50 guests milled about them. The occasion was a benefit dinner in support of the Marfa Restoration Plan, only the third such event held at 101 Spring Street since the building reopened to the public in 2013. Rainer greeted gallery directors, artists and old friends as they entered the ground floor exhibition space, where works by Judd hang on the walls. On the floor below, the chefs Ignacio Mattos and David Tanis were preparing a three-course meal designed in partnership with the chef and author Alice Waters that would be plated on the second floor. “They would’ve got on bonkers,” said Rainer of Waters and her father, both believers in making things slowly and with purpose.
Persons: Rainer, Judd, Ignacio Mattos, David Tanis, Alice Waters, , Waters Locations: Marfa
Has New York Reached Peak Pork?
  + stars: | 2023-06-01 | by ( Ella Quittner | ) www.nytimes.com   time to read: +1 min
The presence of fancy ham in New York is not new. Local institutions like Estela, King, Ernesto’s, Carbone and those of the Momofuku group (where Pinsky used to cook) have long touted elevated cured pork to diners looking to pretend they’re vacationing in Europe. And there’s a $29 hot dog on the menu at Mischa, the chef Alex Stupak’s new restaurant in Midtown. Cured meat, there’s nothing more sophisticated.”“Consumers have gotten supersmart,” says Grant Reynolds, a co-founder of Pig Bar and Parcelle. “In fine dining, there’s talk about perception of value,” says Pinsky.
Persons: Ernesto’s, Carbone, Pinsky, revel, Mischa, Alex Stupak’s, Ignacio Mattos, , Grant Reynolds Organizations: Bar, Pig Locations: New York, Europe, East Siders, Midtown, Lodi,
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