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Forbes
3 days ago
- Business
- Forbes
New York's Fenice Restaurant Expands Into A Spectacular Location In The Suburb Of Port Chester
SA Hospitality Group has taken its Italian restaurant chain north to Port Chester, NY Restaurant chains are of three kinds: There are the garish global fast food chains where everything is always the same, good and bad; then there are the global high-end restaurants owned or contracted by celebrity chefs that rarely sustain the quality of the original; the third, like SA Hospitality Group, is able to maintain a consistent chain of fine restaurants that acquire a distinct chic about them wherever they open. SA was originally known for its Sant Ambroeus cafés and pastry shops, the first opened in Milan in 1936, now with more than a dozen in the U.S. and Europe, all of them beautifully designed, polished and very Italian wherever they are. They also run the posh Casa Lever in Manhattan, as well as a chain of casual Fenice restaurants, the first of which opened in New York in 2007, now with a dozen there and Florida, including the more refined Felice 56, all under the direction of Culinary Director Iacopo Falai. Fenice is set within a former warehouse from 1903. Menus are pretty much the same at each, and all maintain a kind of cooking and stylistic flair that draw packed houses of regulars. The newest in the chain is Felice Port Chester, located in what had been a vast 7,600 square foot warehouse dating to 1903, in recent years converted into a steak house, then a seafood restaurant. Little needed to be done to an extraordinary interior with its high ceiling hung with wide chandeliers, brick walls, patterned carpets, leather booths and banquettes, all artfully lighted and set with linens. To the left is a large bar and lounge where one can also dine. Despite the echoing height of the space, the noise level isn't all that bad, especially in the booths along the wall. Felice draws from various Italian regions for its extensive menu. The menu is large, and although SA promotes the idea that they feature Tuscan cuisine, there is actually very little derives from that region. Instead there are items from Rome, Florence, Naples, Sicily and other cuisines throughout, beginning with starters like the pizzette, which are small and fairly flat, with toppings like Margherita, spicy n'duja pork condiment, and mushrooms and Taleggio. Freshly made spinach and ricotta ravioli Among the pastas I most enjoyed was the hearty fresh ravioli della casa filled with spinach and simply dressed with butter and sage and Parmigiano-Reggiano. A hefty serving of pappardelle with sweet Italian sausages took on nuances from braised endive, porcini,herbs and a truffle sauce, while potato gnocchi were treated to a springtime pesto and the surprise of creamy burrata. Disappointing, though, was a dish of spaghetti al vongole that did not use small vongole verace clams but instead larger, pulpy New Zealand clams, a mis-step Falai told me would be remedied in the future. Branzino is steamed in a pouch to retain succulence. It was good to see a sumptuous, deeply flavorful duck confit on the menu as a special rarely encountered on Italian menus, served with tender white cannellini beans. Tagliata di manzo was twelve ounces of medium-rare sirloin with roasted potatoes, at a reasonable price tag of $53. Branzino at Felice is steamed in an aluminum foil pouch to retain all the juices, lemon and olive oil. Pollo pomodoro e lattuga proved to be a lackluster fillet of white chicken that needed seasoning, helped only by sun-dried tomato pesto, Kumato tomatoes, Bibb lettuce, pickled onions and red wine vinegar. The dessert your table must share is the 'Signature Felice Gelato Crema Buontalanti'––a mountain of what seemed a quart of soft vanilla ice cream in a silver bowl with various dried condiments on the side. Four of us could not finish it all. Otherwise there are the usual tiramisu, cheesecake and a fine pistachio almond cake. Where Felice does play its Tuscan hand is in the excellent wine list with all the best labels and quite a few unfamiliar ones, with seven whites and eight reds by the glass. Who knows how far SA Hospitality will carry the Fenice brand? What will be crucial is their ability to find the professional kitchen and dining room staff to maintain what it has been so successful doing up until now. In Port Chester, they most certainly have. FELICE Port Chester 55 Abendroth Avenue Port Chester, NY Open for dinner nightly; brunch Sat. & Sun.
Travel Weekly
24-05-2025
- Business
- Travel Weekly
Jose Andres brings the tastes of the Mediterranean to Caesars Palace
Internationally renowned chef Jose Andres has added a seventh restaurant to his Las Vegas portfolio: the Mediterranean-themed Zaytinya in the Forum Shops at Caesars Palace. The menu explores the culinary traditions of Turkey, Greece and Lebanon. It includes classic spreads such as labneh (strained yogurt) and baba ghannougem (eggplant with tahini, garlic, lemon juice and olive oil). Signature dishes include Soujouk Pide (spicy sausage, cheese and a soft-cooked egg on flatbread) and Octopus Santorini (grilled and served with marinated onions, capers and yellow split pea puree). There are also vegetable-forward options such as spanakopita (spinach, feta cheese and seasonings baked in phyllo) and seasonal salads. Guests can share mezze with the table, pick their own main courses or a combination of both. One highlight is the grilled lamb chops, prepared with Tangier spice and paired with spring pea tzatziki. Design sets the mood Rockwell Group designed the 8,604-square-foot space. Guests enter through large oak doors adorned with trellises and plants into a vibrant bar and lounge with mosaic tile and soft lighting. Beams and pendant lamps help frame the dining area, which features a fireplace with a large hood. The back bar is built with a glass structure that is symbolic of the Greek evil eye. Drapery provides semiprivate dining areas for gatherings and celebrations. "At Zaytinya, we've focused on curating a vibrant cultural experience," said Sam Bakhshandehpour, Jose Andres Group's global CEO. "The vision was to craft a space where the soul of the Eastern Mediterranean comes alive through bold flavors, stunning design and connection. Ultimately, we believe that food is at its best when shared; it's all about bringing people together." • Cover story: Nobu's next course Since it launched in Washington in 2002, the flagship Zaytinya has been recognized by awards such as Bib Gourmand and the 2021 Michelin Guide. Hours for the Las Vegas location are from 5 to 9 p.m. Sundays through Thursdays and from 5 to 10 p.m. Fridays and Saturdays. The restaurant will also launch with Mezze Ora, which features specially priced and paired drinks and bites from 5 to 6 p.m. Mondays through Thursdays. Jose Andres Group's other Las Vegas restaurants are Bazaar Mar and Bar Centro (Shops at Crystals); Bazaar Meat (Sahara); and Jaleo, China Poblano and e by Jose Andres (Cosmopolitan).
Yahoo
22-05-2025
- Business
- Yahoo
Denver food truck owner ready to see more industry growth following new law
DENVER (KDVR) — Indian food with a modern twist: That is how Chef Charles Mani, the mind behind Mile High Tikka Express, describes what he brings to the streets of Denver. 'My philosophy for cooking is I brought the fine dining, street food into fine dining. That is how I had my sit-down restaurant, now I try to bring that same fine dining into the streets,' Mani said. DU's College of Law threatens legal action if CPW permits elephants at Renaissance Festival Feeding people on the go is his passion, a service now easier to provide after Governor Jared Polis signed 'The Food Truck Operations Bill' into law, which streamlines the licensing process. It cuts out extra paperwork for things like fire safety — requiring food truck operators to have just one license across all areas of operation. Mani says it's interacting with the customers and making food how they want, which got his food truck up and running a year and a half ago. 'Over here, you come out and you meet a different kind of people and you get a different kind of opinion and our job is to provide exactly what people want to eat,' Mani said. Mani says he hopes this will lead to more growth in the industry. 'In a very short period of time, I created a lot of friends. People recognize each other by name and we support each other,' Mani said. Sign up for the FOX31 Denver Guide weekly newsletter for events and activities The bill went through several rounds of readings and amendments before finally passing earlier this month and getting the governor's signature. Polis weighed in on the bill signing, saying: 'I'm excited that we are making it easier for food trucks to serve up delicious food in different cities and towns across the state. By getting rid of unnecessary regulations, Colorado's talented chefs can bring more delicious food to your community.' Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
