http://www.blackbookmag.com/ en michael.orell@gmail.com Copyright 2009 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/img/logo2.gif http://www.blackbookmag.com http://www.blackbookmag.com/article/industry-insiders-shimon-bokovza/13128 http://www.blackbookmag.com/article/industry-insiders-shimon-bokovza/13128#When:02:20:00Z As a 21-year-old Russian beach bum, he started Israel’s first and only ski resort, followed by an open-air Amazon village complete with volleyball court and golf driving range on the Hudson River. He went on to open the Kit Kat Club that featured Cabaret off-Broadway, and finally Sushi Samba. His Sugarcane Raw Bar Grill will also open in coming months in Miami, just in time for New Year's. While celebrating Sushi Samba's 10 Year Anniversary this month, Shimon Bokovza is just warming up. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/industry-insiders-giuseppe-tuosto-and-barry-mullineaux-boys-who-brunch/13038 http://www.blackbookmag.com/article/industry-insiders-giuseppe-tuosto-and-barry-mullineaux-boys-who-brunch/13038#When:02:20:00Z Giuseppe Tuosto (from Napoli) and partner Marcello Villani (a Capri native) have brought their Italian upbringing to their New York restaurant/lounge Via dei Mille. Alongside the Philly-raised but New York-braised Barry Mullineaux, the three have been sharing a loud and lively weekend brunch extraordinaire with SoHo for exactly one year now. On the eve of their anniversary, as the models and socialites of NYC prepare to gather at Via for fine Italian fare set to the backdrop of rowdy DJ beats and table dancing, the boys stop to reflect on their triumphant first year. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/industry-insiders-jeff-zalaznick/12798 http://www.blackbookmag.com/article/industry-insiders-jeff-zalaznick/12798#When:02:20:00Z Jeff Zalaznick transitioned his career from mergers & acquisitions to breakfast, lunch, and dinner. The editor-in-chief of AlwaysHungryNY.com and founder of DinePrivate.com was once a J.P. Morgan employee before finding his passion and his business partner, famed restaurateur Joe Bastianich. The native New Yorker talks about his newest online accommodation for private dining. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/industry-insiders-chef-kevin-long-travelin-man/12460 http://www.blackbookmag.com/article/industry-insiders-chef-kevin-long-travelin-man/12460#When:02:20:00Z Kevin Long stretches his expertise over state lines on a daily basis. He serves as executive chef at both SHRINE Asian Kitchen, Lounge and Nightclub at MGM Grand at Foxwoods Resort Casino and Scorpion Bar, located in Foxwoods Casino. Long also heads the kitchen at Tosca and Caffe Tosca in Hingham, Massachusetts. Humbly starting his career at family restaurants on Boston’s South Shore, Long rose to work alongside one of his idols, Thomas Keller, at The James Beard House and the Park Avenue Cafe. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/industry-insiders-daves-grills-julie-marcley/11600 http://www.blackbookmag.com/article/industry-insiders-daves-grills-julie-marcley/11600#When:02:20:00Z Now that summer’s finally on the fritz (sniffle) 'til next Memorial Day and Manhattanite weekend chatter is more catwalks than beachwalks, Julie Marcley, tireless first lady to Montauk’s longstanding standout Dave’s Grill, finally has time to take a breather, enjoy a Chocolate Bag, and answer our questions -- from the Hamptonization of Montauk to her ‘Dirty Dancing’-esque forbidden summer romance with a young chef that took her from Weekender to gatekeeper. And after 22 years behind her hostess station, Mrs. Chef Dave is speaking her mind. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/motorinos-mathieu-palombino-talks-hipsters-pet-peeves-and-the-pizza-busines/10702 http://www.blackbookmag.com/article/motorinos-mathieu-palombino-talks-hipsters-pet-peeves-and-the-pizza-busines/10702#When:02:20:00Z Mathieu Palombino is one of New York's most unlikely chefs: Belgian-born and French-trained, he worked at a fine dining restaurant -- BLT Fish -- earning their kitchen three stars. So where do you go from there? For Palombino, it was three stops into Williamsburg. And when he found the spot he wanted, he opened up Motorino, his shrine to pan-sized Neapolitan-style pizzas, topped with fresh, seasonal ingredients. Naturally, it took off and earned the accolades of New York's food scene quickly. Now Palombino's set to become the Neapolitan pizza game in town, as he takes over tatted-up NYC pizza legend Anthony Mangieri's Una Pizza Napoletana's oven and space. We interviewed Mathieu back in June, clumsily lost the transcript, and finally found it in time for the opening of his new East Village space. Here, we get him to dish on his family's favorite eats, Brooklyn's history, Brooklyn's hipsters, and his love of the pizza business. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/industry-insiders-daniel-boulud/10606 http://www.blackbookmag.com/article/industry-insiders-daniel-boulud/10606#When:02:20:00Z Daniel Boulud is one of a handful of people who can claim ownership of four stars from the New York Times' restaurant critic. His modest roots in Lyon, France, instilled his understanding for local produce, and anyone who has visited one of his restaurants (Daniel, Bar Boulud, DB Bistro Moderne, DBGB) understands his love for a decadent burger. The New York-based chef will also be sharing his culinary mastery with supporters of the Le Fooding d'Amour event on September 26-27. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/industry-insiders-julie-farias/10450 http://www.blackbookmag.com/article/industry-insiders-julie-farias/10450#When:02:20:00Z As one of the many talented cuisiniers participating in Le Fooding D'Amour (September 25-26 at at New York's P.S.1), Julie Farias knows a thing or two about a good cut of meat. The Texas-born chef—who recently moved from Brooklyn's Beer Table to The General Greene—worked for Daniel Boulud for five years (at Café Boulud, db Bistro Moderne, and Daniel), but attributes much of her culinary know-how to her southern upbringing and family influence (her clan owns a tortilla factory inside a San Antonio meat market). Farias tells us about working in kitchens on both coasts and how Le Fooding is going to taste for New Yorkers. In her case, it's going to taste like tacos made from 40 cow heads. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/daniel-boulud-dbgb-rocks-the-bowery/10376 http://www.blackbookmag.com/article/daniel-boulud-dbgb-rocks-the-bowery/10376#When:02:20:00Z On Tuesday night, assistant editor Foster Kamer and I had one for the books, the blogs, etc. After interviewing famed New York-based chef Daniel Boulud, we were invited for an evening of decadent sampling at Boulud’s newest LES resto, DBGB. Unlike Boulud’s pre-established (and more famous) kitchens in the city (Daniel, Bar Boulud, DB Bistro Moderne), DBGB's a bustling, loud affair, the kind you can just stumble in from off of the Bowery, and throw yourself into the bar room of. Yes: it's the Pastis of the East Village. Deal with it. We were seated in the main dining room, flanked with wood shelves of ingredients and used dishes of Boulud's contemporaries, as Radiohead and The Cure blasted above us. Soon after, Boulud blasted us away with the full comp. restaurants 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/industry-insiders-katie-grieco-crafty-vp/9830 http://www.blackbookmag.com/article/industry-insiders-katie-grieco-crafty-vp/9830#When:02:20:00Z As vice president of operations and new business development of Craft Restaurant Group, Katie Grieco works shoulder-to-shoulder with famed chef and Bravo's most recognizable Top Chef personality, Tom Colicchio. Overseeing the Craft, Craftbar, Craftsteak and 'wichcraft locations nationwide (New York, Dallas, Los Angeles, Atlanta, Las Vegas) Grieco often has her hands full. She gets the job done one restaurant at a time. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/industry-insiders-justin-wyborn-nobu/9644 http://www.blackbookmag.com/article/industry-insiders-justin-wyborn-nobu/9644#When:02:20:00Z Nobu West Hollywood's man in charge, Justin Wyborn, speaks proudly of the "sense of family" within the Nobu empire. The Aussie-born GM is undoubtedly a poster boy for the company's family-friendly sentiment. Wyborn has worked at Nobu London, Miami, and the flagship New York City Nobu 57 location. He also opened Nobu Melbourne, Hawaii, and San Diego in addition to his current West Hollywood post. people 2009-11-24T02:20:00-05:00 http://www.blackbookmag.com/article/industry-insiders-adam-tihany/9604 http://www.blackbookmag.com/article/industry-insiders-adam-tihany/9604#When:02:20:00Z Since 1978, Tihany Design has held the champion title for worldwide restaurant and hospitality design. The company namesake, architect, and restaurateur, Adam Tihany is the creative force behind Aureole New York and Las Vegas, La Fonda Del Sol, Daniel, Charlie Palmer at The Joule, Le Cirque, and Per Se among other fine-dining establishments. His design work in hotels includes One&Only Cape Town, Mandarin Oriental Geneva and Hong Kong's Mandarin Oriental Landmark. The top name in hospitality design shares a look inside his boutique agency and list of posh accomplishments. people 2009-11-24T02:20:00-05:00