Latest news with #Jean-GeorgesVongerichten
New York Post
13-07-2025
- Business
- New York Post
Seaport Entertainment mulling offers for 250 Water St. vacant lot
All summer eyes are on Seaport Entertainment Group, which is mulling offers for its valuable 1.1-acre vacant lot at 250 Water St., even as it grapples with losses at the Seaport's Tin Building. After Howard Hughes Corp. spun off SEG last summer, it wasn't clear what the new owners would do with 250 Water St., a short stroll from the Seaport's busy Pier 17, where HHC spent years planning and winning city approvals for a new, mixed-use project. 3 A rendering of the proposed Seaport Tower at 250 Water St. Skidmore, Owings & Merrill 3 Original design of 250 Water Street featured two tall towers on a podium base. Howard Hughes Corporation/SOM We predicted in January that SEG, which is not in the development business, would put the site up for sale. Two months later, they tapped JLL to sift offers, Crains reported. Seaport CEO Anton Nikodemus said in a conference call that more than 130 'potential buyers or partners' expressed interest. Now, sources told Realty Check, they've winnowed the list down to three or four, but no names have yet emerged. SEG didn't respond to multiple requests for comment. Meanwhile, SEG just took what it called an 'administrative step' to 'complete the process' of a plan it announced in January to 'internalize food and beverage operations at many of our wholly-owned and joint venture-owned restaurants.' The publicly traded company announced on June 30 it 'terminated' the Tin Building management agreement with Jean-Georges Vongerichten's Creative Culinary Management Company. 3 Chef Jean-Georges Vongerichten. Tamara Beckwith Vongerichten Management CEO Lois Freedman explained to us, 'What was more a management agreement now is a licensing agreement.' SEG earlier said it took a $33 million loss on the Tin Building in 2024. Although a small section was closed off, it remains open and its House of the Red Pearl restaurant remains a hot Chinese destination.
Style Blueprint
12-07-2025
- Entertainment
- Style Blueprint
The 7 Best Nashville Restaurants with Vegan Options
Share with your friends! Pinterest LinkedIn Email Flipboard Reddit You don't have to dine at a vegan restaurant to find incredible plant-based meals in Nashville. From upscale hotel bars to acclaimed chef-driven kitchens, these restaurants are proof that veggies are having a serious moment — no modifications required. Drusie & Darr at The Hermitage Hotel Location: Downtown More Info: At this iconic hotel restaurant led by Jean-Georges Vongerichten, the vegetable-forward dishes are as refined as the setting. Start with the sunflower seed dip served with colorful crudités and fresh basil, then order the roasted cauliflower entrée with turmeric tahini, herbs, and goji berries. SB Tip: Don't skip the market carrots with roasted garlic and paprika. Pin L27 at The Westin Nashville Neighborhood: Downtown More Info: Executive Chef Mark Vuckovich is passionate about seasonal produce, and it shows. Whether you're attending a rooftop wine dinner or trying a pop-up like The Emo Cowgirl (running now through August 31), expect innovative plant-based dishes like herbed carrot salad with grilled peaches, charred eggplant risotto, and wild mushroom toast. On the pop-up menu: summer succotash served over grilled tofu and a sweet potato tartine. Pin Pin Bad Idea Neighborhood: East Nashville More Info: Known for funky wines and Lao-influenced small plates, East Nashville's Bad Idea always has something unexpected on the menu. Try the laab tao hu — crispy tofu with lemongrass and lime — or mok seitan with banana flour seitan, golden beet, and peach. Pin Lyra Neighborhood: East Nashville More Info: This beloved modern Middle Eastern restaurant delivers major flavor with plant-based options like hummus topped with chili turnips and candied onions, grilled broccolini with black tahina and harissa dust, crispy potatoes with Aleppo, and beet salad with sumac. Pin Audrey Neighborhood: East Nashville More Info: Audrey's Appalachian-inspired menu includes Anson Mills rice peas with spring vegetables and preserved tomato, plus some of the city's most elegant veggie-forward starters, including simple dishes like heirloom tomatoes with basil. Pin Noko Neighborhood: East Nashville More Info: This sleek wood-fired Japanese restaurant offers a range of craveable veggie starters like crispy Brussels in sesame dressing, wok-charred Szechuan green beans, and broccolini in lemongrass garlic chili. Or, order the veggie plate for a seasonal sampler. Pin Chauhan Ale & Masala House Neighborhood: The Gulch More Info: At this vibrant Indian eatery from Maneet Chauhan, don't miss the kale pakora chaat with mango-mint chutney, rich vegetable korma in a saffron-cashew sauce, and crispy Brussels sprouts. Pair it all with warm, fluffy naan. Pin Nashville's not-so-secret secret? Fine dining and plant-based plates go hand in hand. ********** Still hungry for more? Sign up for our daily emails to stay in the know. About the Author Kate Feinberg Kate Feinberg is StyleBlueprint's Associate Editor & Sponsored Content Specialist, based in Nashville. Kate is a plant-based foodie, avid runner, and fantasy reader.
New York Post
28-04-2025
- Business
- New York Post
Bryant Park Grill's future in doubt after judge's ruling boots iconic eatery in favor of famed chef
The increasingly toxic struggle to control the popular Bryant Park Grill is leaving a bitter taste for hungry visitors to the iconic Midtown oasis. The nonprofit Bryant Park Corporation (BPC), which manages the park, is booting longtime Grill operator Ark Restaurants in favor of world-famed chef Jean-Georges Vongerichten. But Ark owner Michael Weinstein says he won't vacate the glass-enclosed eatery and two small outdoor cafes despite their leases expiring this month, as he presses a court case seeking to overturn the decision. Weinstein told The Post he has no intention of shutting down the Grill and its satellites as 'long as we're in litigation.' 3 Michael Weinstein, owner of the Bryant Park Grill, is suing several entities including Bryant Park Corporation, which is replacing the restaurant with an eatery from superstar chef Jean-Georges Vongerichten. Gabi Porter Weinstein ran the Grill for 30 years. He's suing the park corporation, Vongerichten's management company Seaport Entertainment Group, the Parks Department which has the final say over an operator, and the New York Public Library, whose main building abuts the Grill's space and has an advisory say. His state Supreme Court filing says the corporation's 'flawed' selection process was designed to choose Vongerichten from the outset and that BPC president Daniel Biederman sought to run the park as his 'personal domain.' But in rejecting Ark's separate request for an injunction to block its ouster last week, Judge Anar Rathod Patel basically called Ark and Weinstein sore losers, saying, 'Mere dissatisfaction with a competitive outcome does not constitute bad faith.' Following Patel's ruling, 'The park intends to exercise its right to proceed to an eviction' of Ark from the site, Biederman said. Bryant Park Grill, at the park's eastern end, has 4,900 square feet indoors and nearly as much space on the roof for alfresco dining. It's one of the nation's highest-volume restaurants with $25 million in annual revenue. 3 The corporation believes Michelin-starred Vongerichten would bring greater prestige and greater revenue to the park over time. Tamara Beckwith The BPC issued a request for proposals to take over the leases for the Grill and the small cafes last year, in advance of their expirations this spring. Eleven would-be operators submitted proposals. The corporation chose Seaport Entertainment Group (SEG) because it believes Michelin-starred, internationally famous Vongerichten would bring greater prestige and greater revenue to the park over time, even though SEG would pay less in rent at the outset than Ark was paying. SEG's proposal 'presents the best combination of operating record, financial strength, and creative talent in the food and design field,' Biederman told Community Board 5. 3 Bryant Park Grill, at the park's eastern end, has 4,900 square feet indoors and nearly as much space on the roof for alfresco dining in warm weather. Steve Cuozzo According to Ark's court filing, Vongerichten's team might need to close the Grill for 10 months or longer for a redesign — to which the BPC would contribute $2 million, which Ark called 'improper' as it was not offered to any of the other applicants. But no shutdown is imminent. Biederman told The Post, 'Weinstein is pulling a wide variety of legal moves to over-stay his lease, so he'll probably stay there for spring and maybe summer months.'
New York Times
25-02-2025
- Business
- New York Times
This Lavish Park Avenue Restaurant Is Out to Seduce You
The announcement that the chef Jean-Georges Vongerichten was opening a restaurant in a glassy skyscraper on Park Avenue didn't surprise me. A madly prolific international restaurateur, he seems to open restaurants like browser tabs (56 to date). My ears perked up when I heard that the new place, Four Twenty Five, was to be a haute cuisine restaurant, Mr. Vongerichten's first in New York City since 1997, when he debuted the dizzyingly innovative, four-star Jean-Georges. But when I learned that the kitchen would be helmed by Jonathan Benno, the Per Se veteran whose own celebrated restaurants, Benno and Leonelli, sadly closed during the pandemic? That was a shock. Two megawatt celebrity chefs in one kitchen is practically unheard-of, besides being proverbially too many. And this particular pairing is doubly unexpected, because while Mr. Vongerichten is a notorious renegade, famous for his boldly spiced, Asian-inflected global cuisine, Mr. Benno is an ingredient-driven purist, hewing closer to French and Italian tradition. Translating all of these influences into a cohesive menu is a big challenge. Would their disparate styles emulsify, like wine and butter, into a beautiful beurre blanc? Or would the mixture break? At first glance, Four Twenty Five seems to be playing it safe. Fluke crudo, baby beets and winter squash agnolotti are all comfortingly familiar, verging on dull. You can order the obligatory Wagyu beef as a tenderloin or a strip steak, depending on your penchant for chewing and the depth of your pockets (the tenderloin is $84 and the strip is $118). Throw in the butter-poached lobster and caviar for the expense-account crowd, and pretty much all the usual boxes have been ticked. Want all of The Times? Subscribe.
New York Times
07-02-2025
- Entertainment
- New York Times
A Shirley Temple Hates to See Him Coming
In 2022, the chef Jean-Georges Vongerichten was working in the kitchen of Happy Monkey, his restaurant in Greenwich, Conn., when an employee pulled him aside. A critic was coming in. 'I'm always nervous when someone tries my food,' Mr. Vongerichten said. But this time was different. The critic was 8 years old, and he planned to order an item that wasn't on the menu: a Shirley Temple. After perfecting arroz con pollo and sour cherry mole, Mr. Vongerichten admitted that America's favorite mocktail had slipped through the cracks. 'The Shirley Temple is not something I grew up with in France,' he said. 'We were not prepared.' Mr. Vongerichten and his team invented a Shirley Temple recipe at the eleventh hour using small-batch grenadine, homemade ginger syrup and Tajín seasoning. The critic awarded it a 9.3 rating. This is the effect of Leo Kelly, now 11, who has been reviewing the drink for roughly half of his life as the 'Shirley Temple King.' In short videos on Instagram, and occasionally on TV, he ranks Shirley Temples on a 10-point scale, considering factors like color, carbonation and the quality of the grenadine. The internet is awash with food reviewers who opine from dining booths and drivers seats. But perhaps few of them have studied a single item the way Leo has. Want all of The Times? Subscribe.
