Latest news with #CiSiamo
Eater
28-05-2025
- Entertainment
- Eater
Where Your Favorite Chefs and Food Experts Eat When They're Off the Clock
Since the Eater app launched last October, it's been downloaded hundreds of thousands of times, consistently helping users find their next great meal. Now, the app has a shiny new feature: list sharing! In this latest update, users can create their own list of Eater-approved restaurants around the world, whether it's favorite date night spots in Brooklyn, wine bars in the Bay Area, or Korean BBQ in Seoul. To kick things off, we reached out to some friends of Eater to create their own lists in the app: Eric Ripert, chef and co-owner, Le Bernadin: Go-To Power Lunches Stephanie Izard, executive chef/partner, Girl & the Goat: Hometown Chicago Spots Danny Garcia, executive chef, Time and Time: Easy Eats Hillary Sterling, executive chef, Ci Siamo: Favorite Takeout Sue Chan, founder, Care of Chan: New York Favorites Alicia Kennedy, writer and author, No Meat Required : Favorite Martinis : Favorite Martinis Patricia Howard, co-owner, Lord's: Monday Date Night Spots Ed Szymanski, co-owner, Lord's: Spots to Drink Wine Yara Herrera, executive chef/owner, Hellbender: NY Favorites Dan Pelosi, author, Let's Eat and Let's Party : Italian Go-Tos and : Italian Go-Tos Bill Esparza, journalist and Eater contributor: Top Five LA Tacos Lindsey Tramuta, author, The Eater Guide to Paris : Pastry Hot List : Pastry Hot List James Park, author, Chili Crisp : Go-To Korean in NYC : Go-To Korean in NYC Rebecca Thimmesch, writer, Chic! newsletter, Places to Share Juicy Gossip in London Join the fun and download the Eater app, create lists, and share your own highly opinionated lists with anyone who needs a recommendation. Plus, search for restaurants by neighborhood, dish, or cuisine type and book reservations through Capital One Dining, SevenRooms, and other reservation platforms. Related Download the Eater App
Forbes
08-04-2025
- Entertainment
- Forbes
Where To Find Passover Specials In New York City
Mexican matzah ball soup from Mija at Market 57 Passover begins on the evening of Saturday, April 12. And New Yorkers around the city will be celebrating with food. The eight-day holiday traditionally kicks off with seders on the first two nights, and is followed by a week of avoiding leavened foods, like bread, in memory of the unleavened bread Israelites made when rushing to free themselves from slavery in Egypt. To celebrate the season and the holiday of freedom, restaurants around the city are offering special menus for dine-in and takeout. Here's where to eat during Passover. Bubby's will host special Passover seder-style dinners on April 12th and 13th with traditional Jewish comfort dishes for $100 per person. The three-course menu includes chopped liver, deviled eggs, matzo ball soup, pot roast, and a special matzo crust berry pie. The Seder will be self-led—guests are invited to bring their own Haggadah (BYOH). Reservations are available in two-hour blocks from 5 –9 p.m. Mijo at Market 57 is offering a kosher-style Mexican Seder Dinner available for pickup and delivery in NYC. The special menu honors the roots of owners and husband-and-wife-duo Fany Gerson and Daniel Ortiz de Montellano. The menu includes Mexican matzah ball soup with an herby Mexican style chicken broth and cilantro, serrano chili, white onion, limes and avocado garnish on side.; a Passover chocolate covered matzah box, and roasted chicken with apricot glaze. Chef Hillary Sterling's Italian-inspired restaurant focused on live fire cooking is hosting an intimate dinner on Thursday, April 17th to celebrate, build community, and honor traditions from the chef's own evening includes a four-course, family-style dinner blending Jewish and Italian traditions, including wood-fired Matzo with ramp-horseradish butter, ricotta gnudi, roasted bass, and a date torta. The meal kicks off at 6:30 pm with a Manischewitz spritz followed by dinner at 7 p.m. in the private third-floor dining room with views of the Empire State Building. The meal is $215 per person, including cocktail & wine pairings. Matzo will also be available for pickup at Ci Siamo starting on Wednesday, April 11. Passover dinner at Ci Siamo in Manhattan Dagon is offering a selection of Passover options including Seder Plate that features parsley tabouleh, charoset, lamb shank bone marrow, matzah, and more for $15 per person. On April 12 and 13, guests can also enjoy a Passover prix fixe ($85 per person) menu that can also be ordered a la carte. Matzah Ball Soup ($19) with 'Sabath' chicken consomme; Levantine "Caesar" ($17) with fried chickpeas, tahini, anchovy tempura, roasted sesame; and Agu's Tunisian cigar ($21) with ground lamb, potato, dill, and amba are all starters. For the main course, guests can enjoy crispy roasted lamb ($48) with shawarma spice and wild rice; a hearty Short Rib Chamin stew ($48), and plancha-seared salmon ($38) with pomegranate braised red cabbage. To end, a special Malabi Panna Cotta ($16), Barbounia's Passover specials will be available throughout the holiday, until April 19. The menu includes Jerusalem artichoke soup ($18) with black truffle labaneh, whitefish salad ($25), and homemade chopped liver ($24) served with pickled spring vegetables, horseradish-beet maror, and chickpea-cumin tuile. Main courses include fish kofta-kebab tagine ($44) with fava beans, chickpeas, preserved lemon, and a fire roasted tomato-pepper broth; and a Passover Lamb Tasting ($55), a rich selection of grilled lamb chops, lamb neck maqluba, local ramps, green asparagus, spring carrots, and lamb jus. End the meal with a Matzo-Pistachio Napoleon ($18) made with pistachio mousse, matzo meal cake, and served with orange blossom ice cream, or the passover cookie plate ($18) with coconut and peanut flourless cookies.
Boston Globe
04-03-2025
- Business
- Boston Globe
Legendary New York restaurateur Danny Meyer announces plans to open Ci Siamo in the Seaport
Advertisement He plans to set the same tone here and will hire locally. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up A rendering of the future Commonwealth Pier development at 200 Seaport Boulevard. Courtesy of Pembroke 'Sometimes, I'd rather show what we can do than talk about what we can do. But I hope that, when people come to any of our restaurants, they're a little bit confused as to whether they went out or came home. We want to give people a transporting experience away from home but treat them as if they are at home, with really good food and really warm hospitality. Anything I say is going to sound so cliche, but that's why I'd rather do it than talk about it,' he says affably. Meyer developed an affinity for Boston dining in the 1980s, visiting his sister in college. He name-checks the cutting-edge chefs who were part of what he calls the 'American culinary revolution' at the time: Jody Adams, Gordon Hamersley, Lydia Shire, Jasper White. He has plans to visit Adams's La Padrona next time he's in town, and he's a big fan of her Greek fast-casual spot, Saloniki. He also hopes to visit Neptune Oyster and Faccia a Faccia. (Servers, be prepared.) This isn't the first time a New York City company has expanded to Boston: Advertisement Meyer feels confident about the Seaport plans: His 100th Shake Shack opened in the Seaport several years ago. At the time, he says the semi-developed neighborhood reminded him of Tribeca in its early days: 'near the water, lots of warehouses, really cool architecture,' he recalls. Now it's a different beast. Commonwealth Pier will be a mixed-use development, home to Fidelity office space, retail, restaurants, and a 25,000-square-foot waterfront plaza and revitalized Harborwalk, with public art and programming. Ci Siamo will focus on homey Italian food from Sterling, who has also spent plenty of time in Boston visiting family (and eating at Coppa). Her pre-Meyer resume includes well-known Manhattan institutions A Voce, Lupa, and Mesa Grill. In 2022, the Manhattan Ci Siamo won a glowing review from the New York Times, calling it 'the best and most confident restaurant we've gotten from Mr. Meyer's company in years.' Sterling is taken with the seafaring Seaport location. 'I'm so inspired by the neighborhood. I get to look at the fishing pier and boats right next door. One of my favorite things when I was up there recently was the tackle-and-bait vending machine. It blew my mind,' she says. She plans to work with local vendors for her Boston menu and will travel between both cities to launch the restaurant. The original Ci Siamo launched in Manhattan West, which was then a burgeoning area; she considers the Seaport's evolving Commonwealth Pier a similar story. Advertisement 'It's kind of like: 'Here we are.' Which is what 'Ci Siamo' means. We have arrived,' she says. At Ci Siamo, Sterling will serve warm, approachable food: pizza bianca with anchovies and salsa verde (her favorite); rabbit in white wine; and a signature stuffed whole trout with pine nuts and raisins. Neighboring café Daily Provisions will be open all day. They're particularly known for crullers, says executive culinary director Claudia Fleming: light, airy, crispy, crunchy (imagine the antithesis of a Dunkin' Donut). A spread from Daily Provisions, opening in late 2025 at Commonwealth Pier. Peter Garritano Fleming played a large part in the success of Meyer's landmark restaurant, Gramercy Tavern: As pastry chef, she won a 2000 James Beard Award, as well as other honors. She was particularly admired for a caramel chocolate torte. Here, she'll stick to what she knows: satisfying food. 'We're coming in as the new kid on the block, and I think that just doing what we do best, and not trying to sort of guess what people want, is probably a good play for us, because it's worked [in New York]. When does great food and great hospitality not work?' she says. She hopes people pop in for a morning coffee and cruller; grab a Mediterrannean tuna sandwich with tapenade at lunch; and a roast chicken and a veggie side for dinner with beer or wine. 'We're there all day, for whatever you want,' she says. Rather than remake the neighborhood, Meyer hopes to blend into it when Daily Provisions opens in the fall and Ci Siamo follows in the winter. 'I think that an important part of what we want to do is to enter a community with a lot of respect and humility on our part. The last thing we want to be is the New York restaurateurs that just landed on someone else's great city,' Meyer says. Advertisement Kara Baskin can be reached at
