New York City
On a mission to leverage the power of good food and an open heart, P.S. Kitchen is 100-percent plant based, with all profits after costs going to charity. Comfort food inspires the menu’s vegetable-based dishes, such as orzo alfredo, a nod to fettucine alfredo, with broccoli purée and sun-dried tomato-chili paste. The P.S. Burger is a Beyond Meat patty on a Sullivan Street potato roll, accompanied by housemade queso and Thousand Island dressing. Partners Craig Cochran and Jeffrey LaPadula, who also own the plant-based Terri Cafe, hope to help break the cycle of poverty by connecting vulnerable communities with resources, providing the tools necessary for self-sustainability and building meaningful relationships.
In collaboration with Dana Hotel and Spa, The Fifty/50 Restaurant Group has opened Portsmith and Leviathan, a downstairs restaurant and upstairs bar, with the restaurant Portsmith headed by executive chef and partner Nate Henssler. Designed to focus on diverse flavors with simple variations, menu highlights at Portsmith include charred shrimp cocktail, king crab bun, foie gras and doughnut, and oxtails with Russian dressing. Weekend brunch offers include sweet potato pancakes, a fried fish and waffle, double cheeseburger, omelette and bloody Marys.
Andrew Thomas Lee
Chef Linton Hopkins and sommelier Gina Hopkins, along with executive chef Damon Wise, are offering a wide array of steaks, seafood and oysters at their newly opened restaurant C. Ellet’s in Atlanta. The menu’s emphasis on regionally sourced beef allows guests to sample cuts from up to 15 brands, farms and artisan butchers across the country, all prepared using fire, iron and steel. Fresh, local vegetables are featured prominently, as well as a 21-day dry-aged cheeseburger and coast-to-coast oyster options at the walk-up oyster bar.
Rice & Gold
New York City
Located inside Hotel 50 Bowery, Three Kings Restaurant Group’s Rice & Gold is a tribute to America’s diverse and vibrant culture. Chef Dale Talde’s Asian-American menu is a blend of cuisines from around the globe, taking influences from China, Iran, India and Jamaica. Breakfast and dinner service offers a wide array of ethnic selections, including bibingka with chicken liver mousse, fideos with chorizo, whole jerk roast duck and candied roast pork bun. A colorful mural commissioned by local graffiti artist Mr Ewok One spans the length of the restaurant, further endorsing the cultural history of the restaurant’s Chinatown surroundings.
Grove Bay Hospitality
“Top Chef” Season 13 winner Jeremy Ford has opened Stubborn Seed, the first of two partnerships with Miami boutique restaurant firm Grove Bay Hospitality Group. Diners are invited to order from a chef’s tasting menu of eight courses, or a la carte from a menu that includes snacks, meat and fish. Menu highlights include housemade cheese with berries; herb-roasted Wagyu alongside trumpet mushrooms, carrot textures and mustard butter; and lobster with green curry and caramelized cauliflower. Desserts such as stout cake with ginger ice cream top off meals, while the beverage menu delights the eyes and tastes buds with creations donning webs of candied sugar and wisps of smoke.
Chef Jason Dady aims for a modern take on the traditional chophouse with his first steak-centric restaurant, Range. Located on the popular San Antonio Riverwalk inside the Embassy Suites by Hilton, Range’s menu highlights aspects of Texan cuisine, such as Hill Country game, Tex-Mex and Native American foods. Standouts include sweet corn spoonbread, beef tartare “Parisa” with Cheddar and jalapenos, Manchego hushpuppies with saffron aioli and bacon-wrapped pork tenderloin. The two-story restaurant with floor-to-ceiling windows and a wrought-iron staircase draws guests in, while offerings like tableside martini service and margaritas on tap keep them coming back for more.