Latest news with #Cosme
Eater
28-05-2025
- Business
- Eater
A Manhattan Cheese Shop Is Closing After 14 Years
Bedford Cheese Shop is closing its last remaining location, which it has occupied for 14 years, in mid-June. An announcement posted to the company website states that an exit at 67 Irving Place in Gramercy was necessary because 'the building is set to undergo an extensive, multi-year renovation. This challenge, coupled with other forces outside our control — rising costs of doing business in New York City, increasing prices of products and supplies, and broader economic uncertainty — has made a path forward unfeasible at this time.' The woman-owned cheese shop had previously closed its namesake location, on Williamsburg's Bedford Avenue, in 2020 after a 17-year run — a casualty of the pandemic. In its farewell post for Manhattan, the team hinted that 'change is a constant, and with every challenge comes the possibility of new beginnings.' Eater has reached out for more information on Bedford Cheese Shop's next steps. Lower Manhattan's latest wine bar comes from Cosme alums David Wilson and Zoe Clifton met years back working in the back-of-house of Cosme. This week, they opened Babysips, the Lower East Side's next hot natural wine bar at 176 Rivington Street, near Attorney Street. The food menu 'will pull inspiration from our time spent in Spain and Brazil, with a focus on more local ingredients,' Wilson told Eater back in January. This throwback lunch spot is back in Manhattan One of the best things to ever come out of the Hamptons was probably the dosa chain Hampton Chutney Co., which at its height had grown to several locations in Manhattan from the Upper West Side to Soho. In 2021, it closed its last remaining city outpost, but now it's eyeing a return: A lease has been signed on a storefront at 740 Broadway, at 2 Astor Place, near the NYU campus. Gary and Isabel MacGurn, still behind the business, got their start in 1995, making chutney sold at farmers markets, before opening an Amagansett cafe in 1997 that drew lunch crowds; New York City cafes followed in 2001. On the menu, dosas are served with untraditional fillings like goat cheese and mushrooms or grilled corn with pepperjack and avocado that mark a throwback era of fast-casual; they also serve chai and cardamon coffee. A Harlem Japanese cocktail bar calls it quits ROKC, a Japanese spot with an acronym that referred to ramen, oysters, kitchen, and cocktails, is closing on July 21, the owners announced on Instagram. The business endured for a decade and was listed on Eater's best restaurants in Harlem. The bar was an underrated leader in New York's experimental cocktail scene, with garnishes and vessels that even included a miniature diorama of gardening. Sign up for our newsletter.
Ya Biladi
02-04-2025
- Entertainment
- Ya Biladi
Zineb Hattab, the chef of Moroccan origin who is revolutionizing Swiss vegan cuisine
DR A new name is making waves in Switzerland's culinary scene: Zineb «Zizi» Hattab. Originally from Spain and of Moroccan descent, this innovative chef has won over Zurich's food lovers with her inventive vegan cuisine, deeply rooted in her cultural heritage and a strong commitment to sustainability. Born to Moroccan parents and raised on the Costa Brava, Hattab first pursued a career in computer engineering. However, her passion for gastronomy led her to change course. She trained under renowned chefs such as Andreas Caminada in Switzerland and at the acclaimed Cosme restaurant in New York. Armed with these experiences, she opened KLE in Zurich in 2020, offering modern vegan cuisine with Moroccan and Mexican influences. From the start, the restaurant received critical acclaim, earning 14 points from Gault Millau and securing Hattab the title of «Discovery of the Year». Building on this success, she opened her second restaurant, DAR, in Zurich in October 2021. With a stronger Moroccan influence, it further cemented her reputation for high-quality vegan cuisine. A Trailblazer in Gastronomy In 2022, KLE became the first vegan restaurant in Switzerland to receive a MICHELIN star, recognizing the finesse and creativity of its cuisine. This honor was accompanied by a MICHELIN Green Star, highlighting her dedication to sustainability and her use of local, organic ingredients. That same year, Hattab was named one of the «Hospitality Pioneers» by the 50 Next list, which celebrates emerging leaders in global gastronomy. Most recently, in March 2025, she was awarded the Swiss Culinary Merit, an honor given to seven outstanding professionals in the field. As the only woman among the laureates that year, she was recognized for her innovative approach to vegan cuisine and her growing influence on Switzerland's gastronomic scene. Where Flavor Meets Ethics Beyond the awards, Hattab is widely respected for her commitment to ethical and sustainable dining. She collaborates closely with local producers to source organic ingredients, staying true to her philosophy of environmentally conscious, tradition-inspired cuisine. Her rapid rise reflects a major shift in haute cuisine, where vegan gastronomy is increasingly recognized and celebrated. By blending tradition with innovation, Zineb Hattab is not only redefining culinary norms but also paving the way for a new generation of chefs who prioritize both taste and sustainability.
Ya Biladi
02-04-2025
- Entertainment
- Ya Biladi
Zineb Hattab, the chef of Moroccan origin who is revolutionizing Swiss vegan cuisine
A new name is making waves in Switzerland's culinary scene: Zineb «Zizi» Hattab. Originally from Spain and of Moroccan descent, this innovative chef has won over Zurich's food lovers with her inventive vegan cuisine, deeply rooted in her cultural heritage and a strong commitment to sustainability. Born to Moroccan parents and raised on the Costa Brava, Hattab first pursued a career in computer engineering. However, her passion for gastronomy led her to change course. She trained under renowned chefs such as Andreas Caminada in Switzerland and at the acclaimed Cosme restaurant in New York. Armed with these experiences, she opened KLE in Zurich in 2020, offering modern vegan cuisine with Moroccan and Mexican influences. From the start, the restaurant received critical acclaim, earning 14 points from Gault Millau and securing Hattab the title of «Discovery of the Year». Building on this success, she opened her second restaurant, DAR, in Zurich in October 2021. With a stronger Moroccan influence, it further cemented her reputation for high-quality vegan cuisine. A Trailblazer in Gastronomy In 2022, KLE became the first vegan restaurant in Switzerland to receive a MICHELIN star, recognizing the finesse and creativity of its cuisine. This honor was accompanied by a MICHELIN Green Star, highlighting her dedication to sustainability and her use of local, organic ingredients. That same year, Hattab was named one of the «Hospitality Pioneers» by the 50 Next list, which celebrates emerging leaders in global gastronomy. Most recently, in March 2025, she was awarded the Swiss Culinary Merit, an honor given to seven outstanding professionals in the field. As the only woman among the laureates that year, she was recognized for her innovative approach to vegan cuisine and her growing influence on Switzerland's gastronomic scene. Where Flavor Meets Ethics Beyond the awards, Hattab is widely respected for her commitment to ethical and sustainable dining. She collaborates closely with local producers to source organic ingredients, staying true to her philosophy of environmentally conscious, tradition-inspired cuisine. Her rapid rise reflects a major shift in haute cuisine, where vegan gastronomy is increasingly recognized and celebrated. By blending tradition with innovation, Zineb Hattab is not only redefining culinary norms but also paving the way for a new generation of chefs who prioritize both taste and sustainability.
New York Times
28-02-2025
- Entertainment
- New York Times
Winning Her Heart by ‘Walking a Thousand Miles for Love'
It was almost as if the universe was insisting that Emma Rose Gray and Adam Laurence Chadroff, both New Yorkers, get together, connecting them repeatedly before they ultimately decided to go on a first date. They initially met on Feb. 20, 2012 as they were boarding a flight from San Juan, Puerto Rico, to New York. Ms. Gray was returning from vacation with her best friend, Laura Stampler, who went to Stanford University with Mr. Chadroff and introduced the two. At that time, Mr. Chadroff had connected on OkCupid with another woman, who happened to be a mutual friend of Ms. Gray and Ms. Stampler. 'I thought that he was cute, but there was no hint of a romantic spark,' Ms. Gray said. In July 2012, Ms. Gray and Mr. Chadroff became Facebook friends, after seeing each other at a birthday brunch, though the two didn't converse much. A couple of group outings followed as well. Still, no real connection. Then fate stepped in — again. On March 14, 2019. Ms. Gray and Mr. Chadroff matched on Hinge. 'Fancy seeing you here,' he wrote in a message sent through the app. 'I was excited because I had just come off swearing off dating,' Ms. Gray said. 'I was so excited to have matched with someone I had seen in real life.' Their first date was March 19, 2019, at Cosme, a restaurant in Manhattan's Flatiron neighborhood. 'All I knew was that he worked in finance and went on a date with someone I'm close with,' Ms. Gray said. 'But I had a good feeling about the date.' 'She is a really warm person, and we had easy conversations,' Mr. Chadroff said. 'She's an ebullient person.' 'Adam was so sharp and also warm,' Ms. Gray said. At the end of the night, Mr. Chadroff walked Ms. Gray to her subway stop, and the two shared their first kiss. 'We both left pretty clear that we both had a good time,' Mr. Chadroff said. Their second date was a few days later, and by midsummer, they became an official couple. But it was weathering the pandemic that really confirmed their connection. 'Adam walked from his Gramercy apartment to mine in Prospect Heights, traversing the Manhattan Bridge pedestrian path multiple times per week,' Ms. Gray said. 'It was quite literally our version of walking a thousand miles for love.' The couple moved in together in May 2022 into an apartment in Williamsburg, Brooklyn, where they still live today. 'Adam was already living in the building at the time, and a 2- bedroom apartment opened up,' Ms. Gray said. 'It felt like a sign.' [Click here to binge read this week's featured couples.] Mr. Chadroff proposed to Ms. Gray on June 28, 2024. The plan for the night was dinner and then an Amazon Prime kickoff event in Williamsburg, Brooklyn, that a friend of Ms. Gray's had produced, except the event was a ruse. The two had dinner at Fulgurances, Laundromat in Greenpoint, after which, Mr. Chadroff suggested a walk in nearby Transmitter Park before going to the event They headed to the pier since the benches at which he had hoped to snag a spot were full. Mr. Chadroff said he suddenly felt like Ms. Gray knew what was about to happen, which she suddenly did. 'What are you thinking?' he asked her. 'I'm thinking I'll keep you,' she replied. He then presented her with a diamond engagement ring that had once belonged to his great-grandmother, Sarah Gordon. Mr. Chadroff continued with the subterfuge, insisting they head to the event. 'When we arrived, Adam turned to me and said, 'Everyone knows,'' Ms. Gray said. Family and friends awaited them at Jaffa Cocktail and Raw Bar at the Hoxton hotel in Williamsburg to celebrate to celebrate. Ms. Gray, 37, is a host of the 'Love To See It' podcast, a writer and author of 'A Girl's Guide To Joining The Resistance: A Feminist Handbook on Fighting for Good.' She holds a bachelor's degree in sociology from McGill University in Montreal. She was raised in Silver Spring, Md. Her maternal grandfather, Martin Greenfield, created the children's makeup company Tinkerbell. Mr. Chadroff, also 37, is a principal at Equal Ventures, a venture capital firm based in New York. He has a bachelor's degree in international relations from Stanford and an M.B.A. from the Wharton School of the University of Pennsylvania. He was raised in Roslyn, N.Y. The couple were wed in a traditional Jewish wedding Feb. 22 before 187 guests. Rabbi Samantha Frank, affiliated with Temple Micah in Washington, officiated at Shun Lee West, a Chinese restaurant on the Upper West Side that was a favorite of Mr. Chadroff's father and Ms. Gray's maternal grandparents. The couple used the tallis that was owned by Mr. Chadroff's father, Brian Chadroff, who died from lung cancer in March 2022, for the huppah. 'He was there with us on our wedding day,' Ms. Gray said. During her reception speech, Ms. Stampler pulled out a poster board with a text on it she had sent to Ms. Gray two days before the couple's first date. It read, 'What if Adam Chadroff was your destiny all along?'
Chicago Tribune
26-02-2025
- Sport
- Chicago Tribune
A year after dropping down from varsity to sophomore team, Olivia Cosme comes through for Marist. ‘I grew so much.'
As a freshman, Olivia Cosme played on the varsity for Marist. Then, as a sophomore, Cosme and coach Renee Chimino had a heart-to-heart talk. Both decided it would be better if the 5-foot-2 guard played for the sophomore team to get in more work. In an era of transferring and finding a new home, it wasn't an easy decision at the time. 'That's tough for a kid, for sure,' Chimino said of the decision. 'But she's such a good kid and a good teammate and loves the people she's playing with. 'Her and I had really good conversations at the time, and she knows why she was down there. She was learning how to be a leader and she was growing her confidence.' Cosme, a junior, is back on varsity and that confidence was on display right away Tuesday for the RedHawks in a 68-31 win over Sandburg in the Class 4A Rich Township Sectional semifinals. Cosme scored 13 points — all in the first half — in leading Marist (25-8) to the romp in Richton Park. Her cousin, Lucy, came up with 16 points and six rebounds off the bench. Grace Harmon added 12 points, eight rebounds and three steals. Olivia Trunk paced Sandburg (25-9) with nine points, while Monique Nkwogu had eight points, seven rebounds and three blocked shots. Olivia Cosme set the tone in the first minute. If there were any jitters for Marist, they were gone off the tip as Cosme hit a 3-pointer. On Sandburg's first possession, she grabbed a steal that resulted in a basket. There was more come as the RedHawks ended up with a whopping 10 3-pointers and 19 steals. 'I'm glad I was able to get easy steals and easy shots and we made our way to the sectional championship game,' Cosme said. Speaking of that, Marist will face Lincoln-Way West (23-11) at 6 p.m. Thursday in the sectional final. The Warriors got past conference rival Lockport 49-48 in the other semifinal. Molly Finn scored on a driving layup with two seconds left as Lincoln-Way West prevailed in the thriller. Caroline Smith, who led the way with 18 points, made four free throws in the final 1:41. Finn finished with 13 points despite being held scoreless in the first half. Laura Arstikaitis led Lockport (28-5) with 13 points, including 11 in the first quarter. Lucy Hynes added 12 points. Cosme's spark, meanwhile, created a surprising blowout win over Sandburg. 'She takes control when we're running our offense and calms us down,' Harmon said. 'She's our shooter, obviously. We look to her first for her shooting, but she is also great on defense. 'She's very tenacious.' Cosme comes from a basketball family that includes several cousins, including Cale Cosme, a Brother Rice product who now plays for Lewis. They grew up playing against each other. 'I played against boys when I was in second grade,' she said. 'That definitely helped me because they are definitely more physical and mean. It helped me with some of the players I'm facing now.' Her second go-around with the varsity also has been a success. 'When I was playing with the sophomores, I got a lot of playing time and I grew so much,' she said. 'I'm here as a starter, and that's amazing.' Cosme said the key was a better work ethic. 'I saw myself with a different path,' she said. 'I asked was going to work hard or work really, really hard. I decided to go that route. This was what was best for myself and the team in the future. 'I wasn't really as ready for varsity as I am now. Playing on the sophomores made me the player I am.' Jeff Vorva is a freelance reporter for the Daily Southtown. Originally Published: February 25, 2025 at 9:45 PM CST
