FrontRunners: The Good Word

<< Back to Robb Report, November 2006

    Andrew Carmellini, who has enjoyed stellar stints at Café Boulud and Le Cirque 2000 and garnered a James Beard Foundation Rising Star Chef award, now is operating his own Manhattan restaurant, A Voce (www.avocerestaurant.com). The design of the restaurant, whose Italian name translates as “word of mouth,” does not conjure up images of Italy. But no matter, the food definitely does, from the indulgently rich appetizer of duck meatball antipasto to the gloriously messy dessert named bomboloni, which consists of cream-filled Tuscan doughnuts served with a side of chocolate sauce. . . .

    Photo by Daniel Krieger for the New York Times
    Few restaurateurs have made as refined an imprint on New York’s dining scene as Drew Nieporent. In...
    Part of a larger renovation at the hotel, the new Le Miyako has added a teppanyaki table...
    Placed in different kitchens, chefs will create eight-course menus inspired by local cuisine…
    Interactive cooking demonstrations with acclaimed chefs, wine and tequila tastings, and an open-air...
    Photograph by Deborah Jones
    The Michelin three-star chef is also creating a new signature restaurant for the cruise line…
    The bistro is a tribute to the meals prepared by Italian mothers and grandmothers everywhere…
    Marcus’ welcomes guests with a globally influenced menu and a modern art-filled setting…
    Festivities will include musical performances, bourbon tastings, and meals prepared by some of the...
    Photo by Christian Horan
    The 26,000-square-foot Nobu Doha dishes out a fusion of Japanese and Arabian Gulf delicacies in...
    Photo by Deborah Jones
    The heart of Napa’s three-Michelin-star restaurant gets a makeover…