Latest news with #JoséAndrés
Business Insider
6 days ago
- Business Insider
I moved from Philadelphia to Washington, DC, 20 years ago. I love my new city, but I miss so many things about my hometown.
I was born and raised in Philadelphia. My family has called the Pennsylvania city home for generations, ever since my great-grandparents fled persecution in Europe. We developed deep, permanent roots in the City of Brotherly Love that welcomed us with open arms — until I broke family tradition and left. About 20 years ago, I moved to Washington, DC, for law school. I still thought I'd end up back in Philly, but I got married, had children, and laid my own deep roots in DC instead. I love the life I've built with my family here and have no plans to leave — but when I visit Philadelphia, I'm reminded of everything I miss about my hometown. Philadelphia has a much stronger sense of community Like my family, many Philadelphians have roots in the city that go back 100 years or more. As a result, even though Philly is about twice the size of DC, it has a small-town feel. Whenever I visit Philadelphia, it's not unusual for me to run into someone I know from high school or a family friend when I'm dining out or running errands. So, yes, local connections are strong, but that doesn't mean outsiders aren't welcome. Transplants to Philadelphia are almost always warmly embraced as part of the community. There's a real sense that we look out for our own in Philadelphia that I haven't experienced in DC. I think the transient nature of DC makes it harder to replicate the sense of community I've found in Philadelphia. Although there are many families who have lived in the nation's capital for generations, people frequently move in and out of my Northwest DC neighborhood. My children are constantly saying goodbye to good friends because their parents' jobs that brought them to this city are now taking them elsewhere. I've also lost many good friends this way. Although it's nice always being able to meet someone new, I miss the community that comes from spending years going through different stages of life together. DC has incredible restaurants, but I still think the food is better in Philadelphia Washington, DC, has many great places to eat, including several with Michelin stars. I especially love dining at the many legendary José Andrés restaurants scattered throughout the city. Plus, it's hard to beat local favorites like Ben's Chili Bowl and the famous slices of "jumbo pizza" that are bigger than my head. Although Philadelphia doesn't have any Michelin stars yet, I think its food scene is superior to DC's. It has plenty of world-class restaurants that are on par with the best of José Andrés' DC empire — but it's impossible to match Philly's famous local specialties like hoagies, cheesesteaks, tomato pie, and water ice. There's no place quite like Reading Terminal Market, an atypical food court full of authentic Philadelphia specialties and local vendors. I also haven't come across anything like Philly's charming small restaurants where patrons bring their own alcohol, thanks to Pennsylvania's strict liquor laws. People in Philly don't seem as obsessed with their careers It's an annoying truism that in Washington, DC, people are more likely to ask what you do for a living before they ask your name. Since nearly everyone I meet moved here for a job, it makes sense that career choice is top of mind when meeting someone new. However, I think most people are far more than their work, and deeply dislike that many people in DC prefer to be known by their profession. In Philadelphia, there are plenty of people with successful careers. However, what they do to earn a living isn't usually the first thing you learn about someone. Instead, Philadelphians are more likely to ask what you do in your free time, your favorite restaurants, or your family background as a way to search for common ground. Although I miss a lot about home, I have no plans to leave DC These are just a few of many things I miss about my hometown. I don't have plans to move back, but I'm grateful I still get to visit often and have as much tomato pie as I'd like. My life would be wildly different if I'd never left Philadelphia, but I'm glad DC has been such a great place to land. And even though my kids are all native Washingtonians, you can find our family wearing green anytime we head back to Philly for an Eagles game.
Eater
04-08-2025
- Business
- Eater
José Andrés's Iconic Steakhouse Announces Its Opening Date
Since opening at the very north end of the Strip in 2014, José Andrés's Bazaar Meat has distinguished itself as one of the best steakhouses in the U.S. — and one of the most distinctive in Las Vegas's ever-evolving culinary scene. The steakhouse closed at the Sahara on Thursday, July 31, ahead of its move to a new home. The José Andrés Group told Eater that Bazaar Meat will reopen at the Palazzo at the Venetian Resort on September 4. Bazaar Meat's new location will sit on the lower level of the Palazzo, in the former home of the restaurant-cum-car museum Dal Toro Ristorante — part of the Venetian's $1.5 billion reinvestment project. 'I really think what is happening with the Venetian will change the Las Vegas landscape as a whole, in particular, on the food and beverage side,' Sam Bakhshandehpour, global CEO for the José Andrés Group, says. 'So for us to be at the forefront of that and be one of the leaders coming into this property, we thought it was the right time to make the move over to Venetian.' The relocation south to a more central section of the Strip also puts the restaurant in closer proximity to the resort's sprawling convention space, the Sphere, and a more heavily trafficked gaming floor. 'This is a mix of all walks of life coming to the property,' Bakhshandehpour says. The restaurant will debut an entirely new design while maintaining the dramatic live-fire grills that helped establish Bazaar Meat as a temple of theatrical carnivory. Much of the original staff is making the move as well, meaning longtime guests can expect to see familiar faces behind the bar and on the floor. The tasting menus — which often span a dozen or more courses — will return with José Andrés classics like crispy caviar cones, beefsteak tartare, and the signature Washugyu bone-in rib-eye, a crossbreed of Japanese Tajima wagyu and Black Angus. Executive chef Frank Medina will also introduce new menu items to complement the restaurant's new space, though the team is keeping those under wraps for now. Louiie Victa By next year, the Venetian will be a veritable steakhouse destination, with Emeril Lagasse's Delmonico Steakhouse, Wolfgang Puck's Cut, and a two-story Smith & Wollensky already in place. Michelin-starred Cote is on track to open this year in a 10,000-square-foot space, and Southern California's Boa Steakhouse will join the Grand Canal Shoppes. But Bakhshandehpour isn't concerned about standing out. 'Bazaar Meat is a twist on a meat experience like no other,' he says. 'It's rooted in Spanish. You have incredible meats from around the world that you can't get anywhere else.' That includes the whole suckling pig, slow-roasted over an open flame, and the intensely marbled Spanish vaca vieja from older cows. Other dishes on the menu have become icons of their own, like the jamón Ibérico tacos on delicate nori, foie gras swaddled in a puff of cotton candy, and croquetas de pollo served in a translucent sneaker. Reservations are now open ahead of Bazaar Meat's September 4 opening. In the meantime, Andrés's Bazaar Mar will offer a special menu of Bazaar Meat favorites to tide fans over until the reopening. Back at the Sahara, Bazaar Meat's former home will soon become chef Kwame Onwuachi's Maroon, a Caribbean steakhouse and his first Las Vegas restaurant. The Las Vegas steakhouse has been central to the city's identity for decades, and Bazaar Meat has helped define its modern form — a genre that continues to evolve. Now, as both the city and the steakhouse tradition keep shifting, Bazaar Meat is stepping onto an even bigger stage. Louiie Victa Louiie Victa Louiie Victa Eater Vegas All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
04-08-2025
- Entertainment
- Eater
U.S. Open 2025: What to Eat During the Big Tennis Tournament in Queens
The U.S. Open is nearly here. Come late August and early September, tennis fans will gather at the sprawling USTA Billie Jean King National Tennis Center in Flushing Meadows-Corona Park, Queens, to cheer on their favorite tennis players, potentially like defending champions Jannik Sinner and Aryna Sabalenka, as well as Venus Williams, Novak Djokovic, Taylor Fritz, Coco Gauff, and others. And since so many people will be flocking to Queens for all things tennis, Eater is here to help you figure out what and where you should eat and drink. Choose among plenty of big-name chefs operating pop-up restaurants, familiar New York City food businesses, and plentiful cocktails and wines. First-time restaurants to the U.S. Open dining grounds include New Jersey Italian Japanese restaurant Pasta Ramen and José Andrés's Manhattan Mexican restaurant Oyamel. Then there's returning favorites like fancy chicken nuggets and caviar-slinging Coqodaq, the socially minded Migrant Kitchen, and chefs Kwame Onwuachi and Masaharu Morimoto. (Alas, no churros so far, so you can't reenact that Challengers scene.) The U.S. Open takes place from Sunday, August 24, through Sunday, September 7. Before that, there's the U.S. Open Fan Week from Monday, August 18 to Saturday, August 23, which is open to the public for free, where people can watch the exciting Open Mixed Doubles Championship. Coco Gauff at the U.S. Open in 2024. Angela Weiss/AFP via Getty Images Where to Eat at the U.S. Open The best of the food options at the tennis tournament grounds. Oyamel at Dobel Tequila Club The tequila brand tagged José Andrés's new Mexican restaurant Oyamel to cook at its U.S. Open bar. Expect porky tacos with cochinita and chilorio, alongside cocktails. Location: Arthur Ashe Stadium, near the President's Entry The Montclair, New Jersey restaurant is making its U.S. Open debut with its wafu Italian specialties by chef Robbie Relice. The Japanese Italian menu will include the temomi shrimp scampi ramen, made with ponzu and garlic. Locations: The New York Post reports that the restaurant will pop up at random sites on the grounds during the tournament. Empanadas from the Migrant Kitchen. The Migrant Kitchen The NYC restaurant is focused on feeding New Yorkers, where a portion of its proceeds — including this tennis restaurant — funds its initiative. The menu highlights its blend of Middle Eastern and Latin American dishes. Expect chicken mole bowls; empanadas with chicken tinga or mushroom-spinach-cheese; a braised beef sandwich; falafel bowls; and hazelnut doughnuts. There are vegetarian, vegan, and gluten-free options. Locations: Food Village; Louis Armstrong Stadium main concourse The CQDQ food stall in the Food Village will offer those nuggets alongside the new crispy chicken sandwiches and sides. The Arthur Ashe club level location won't have those sandwiches, but it'll have the fancier nuggets paired with caviar. Locations: Food Village; Arthur Ashe Stadium club level Aces This on-site restaurant operates only during the U.S. Open with a bunch of notable chefs on board. Iron Chef Masaharu Morimoto will be offering sushi, naturally (his New Jersey restaurant will have just opened too by then). Caribbean chef superstar chef Kwame Onwuachi will be cooking as well. The two chefs will collaborate on the Laotian wagyu rib-eye skewers with maitake mushrooms and a pineapple chile jam. And then chef Ed Brown will serve seafood dishes too, such as jumbo lump crab cakes. There will be vegan and vegetarian options. Keep in mind it's only open to people who have Courtside Box and Luxury Suite tickets. Reservations are required. Location: Arthur Ashe Stadium, Club Level, Near Gate 4 Summers are for lobster rolls, especially from the Brooklyn seafood restaurant. In addition to the ones available in the Connecticut and Maine styles, there is also a lobster BLT, fish and chips, fish sandwiches, lobster fries, shrimp citrus salad, and more. Locations: Food Village, Louis Armstrong Stadium upper concourse The New York taqueria chain will serve up tacos, burritos, and bowls with fillings like carnitas, pollo asado, and vegetables, alongside loaded nachos, queso, and guacamole. Locations: Food Village; Grandstand Food Village A Neapolitan pie from San Matteo. San Matteo The Upper East Side pizzeria will be slinging its Neapolitan-style pies with toppings like the margherita-pepperoni and the prosciutto, plus the option to add fresh burrata. There are vegetarian, vegan, and dairy-free options. Locations: Food Village; Grandstand Food Village; Arthur Ashe Stadium loge on the promenade Gates 25 and 36; and Louis Armstrong Stadium main and upper concourses Celebrity chef Josh Capon is bringing two outposts of his seafood restaurant within a private members club to the tennis grounds. Expect East and West coast oysters, Bay scallop ceviches, lobster rolls, shrimp cocktails, and crab cakes. There are gluten-free options. Locations: Between Court 7 and the Grandstand; Arthur Ashe Stadium club level at Gate 4 This outpost of the classic New York restaurant is the best for out-of-towners who don't have the bandwidth to explore outside of the U.S. Open grounds. There are hot pastrami sandwiches, hot dogs, and cheesecake. Location: Food Village The growing New York ice cream company will be offering up scoops of its frozen sweets in cones, cups, and milkshakes. It'll offer an exclusive flavor too — the honeycomb fudge slam, where the sweet cream ice cream is studded with honeycomb candies and fudge swirls. There are vegan and dairy-free options. Locations: Backyard x 17, Food Village, outside Louis Armstrong Stadium, the stadium's main concourse, Arthur Ashe Stadium loge on the promenade level's east and west sections U.S. Open attendees at the USTA Billie Jean King National Tennis Center in the rest of the dining options One of the men's singles matches at the U.S. Open in to Drink at the U.S. Open The Italian coffee brand will churn out many caffeinated options, from iced coffees to cappuccinos to cold brews to boozy espresso martinis. Location: Grandstand Food Village and Food Village Get spritzes and small plates from the apertivo brand's bars and carts. Food-wise, there are vegetarian and gluten-free options. Where to find it: Multiple places Draft beers from the Dutch brewery brand, including light and nonalcoholic versions. There's also the Heineken Red Star Patio Cafe with food and desserts. Locations: Multiple places U.S. Open attendees lounging outside the Arthur Ashe Stadium in the rest of the drinking options Baseline Cocktails (Court 11 and near Court 7) Dobel Tequila (multiple locations) Grey Goose Bars and Carts (the vodka brand is offering the Honey Deuce cocktail with a melon ball garnish, which is (the vodka brand is offering the Honey Deuce cocktail with a melon ball garnish, which is very Severance of them ; multiple locations) Moët & Chandon Bar (Champagne, wines, and mimosas; near Arthur Ashe Stadium and various Champagne carts throughout the grounds) Open Bar (cocktails, wines, spritzes, beers, wraps, sandwiches, snacks; multiple locations) Racquet Bar (cocktails and wines by the glass; terrace outside the Arthur Ashe Stadium) Terrace Bar (main level of Louis Armstrong) Wine Cart (outside Arthur Ashe Stadium) Where to Eat and Drink Nearby in Queens The borough is chock-full of amazing dining options. Where to Eat and Drink Elsewhere in New York City Hop on the subway and explore the rest of NYC. A sunset at the Arthur Ashe Stadium during the U.S. Open 2024. Kena Betancur/AFP via Getty Images Things to Know While Attending the U.S. Open The Queens tennis grounds include the iconic Arthur Ashe Stadium, the Louis Armstrong Stadium, and the Grandstand Stadium, as well as several courts. So, yes, wear comfortable shoes to walk around and get to and from the matches. Per the wonderful Queens summer sports tradition of baseball meets tennis, the New York Mets will be playing home games at the nearby Citi Field from Monday, August 25, through Sunday, August 31. Take the 7 train to witness the swarm of sports fans splitting off to either the stadium or the tennis grounds. It'll be hot — hydrate and wear sunscreen. And bring a light layer if it gets chillier in the evenings. No glass containers or outside booze. Metal and plastic water bottles are okay. People can bring in only one bag — no backpacks or coolers — that is 12 inches by 12 inches by 16 inches. Drawstring bags are okay. No on-site businesses will accept cash — there are loadable card machines on the grounds dubbed reverse ATMs. Eater NY All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
31-07-2025
- Entertainment
- Eater
The Best Dishes Eater Las Vegas Ate This Month, July 2025
Eater Vegas's Editor dines out several times a week — if not per day, which means frequent encounters with standout dishes and sleeper hits from Las Vegas restaurant menus. Here's the very best of everything Eater Vegas ate this month. The Tasting Menu at Bazaar Meat Janna Karel In its final week, I returned to the bar at Bazaar Meat for one last run at the tasting menu. The restaurant closes at the Sahara on Thursday, July 31, before reopening later this year at the Venetian Resort. While the menu — in some form — will carry over, I wanted a final night beneath the chandelier of deep red teardrops, looming like suspended drops of blood within a white dome ringed by glowing deer heads. The 12-course experience opens with a puff of cotton candy wrapped around a cube of foie gras, dusted with crushed corn nuts — a playful, inventive bite that distills what chef José Andrés does best. Croquetas de pollo, a house staple, arrive warm and crisp, filled with chicken and silky béchamel. But the showstopper is the Washugyu bone-in rib-eye — a cross between Japanese Tajima wagyu and Black Angus — grilled over oak in the Spanish style until the meat is tender, its crust deeply savory and crackling with salt. I'm eager to see what the new space brings, but I savored one last lap around the original — with its open-fire grills, haunches of Ibérico ham hanging above the back bar, and alligator busts mounted on the walls, Mardi Gras beads looped through their jaws. 2535 South Las Vegas Boulevard, Las Vegas, NV 89109. — Janna Karel, editor, Eater Southern California/Southwest Marinara pizza at Double Zero Pizza and Pub Janna Karel Double Zero is one of the best pizzerias in town — thanks in large part to a crust made from finely milled double-zero flour, fermented slowly with natural starters, then hand-stretched to preserve its structure. The result is a sturdy yet airy base that supports inventive toppings, with edges that blister and bubble just right — a key reason the restaurant landed on the 50 Top Pizza USA 2025 list this month. Since opening Double Zero in 2023, chef Michael Vakneen has passed the torch to general manager Erica Bell. Under her guidance, the restaurant continues to turn out pies with bold, unexpected ingredient combinations, a nod to Asian flavors and techniques, and a clear focus on nurturing ideas from within, like a pizza topped with confited carrot ribbons and lemon ricotta. It's the kind of concept that sounds unlikely but tastes exactly right. My favorite, though, was a surprise: a deceptively simple marinara pizza that Bell created after a conversation with legendary pizzaiolo John Arena of Metro Pizza — one that shifted how she thinks about the rhythm of eating a slice. The center is sauced with a bright, zippy house-made marinara, while the outer perimeter nearer to the crust is laden with a reduced version of the same sauce, simmered for six to eight hours until it's thick, sweet, and deeply savory. As you move from tip to crust, the flavor intensifies — a slice designed to build toward a finish. 3853 Spring Mountain Road, Las Vegas, NV 89102. — Janna Karel, editor, Eater Southern California/Southwest Loup de Mer at Pisces Janna Karel Pisces, the new seafood restaurant at the Wynn Las Vegas, is a showstopper. Sitting on the Lake of Dreams, the cobalt-swaddled restaurant is accented by glass orbs that evoke bubbles and anchored by a striking raw fish display at the entrance. An order of salt-baked loup de mer for the table was pure indulgence — set aflame tableside inside its salt crust, then carefully filleted and plated with a bright fennel and orange salad. The whole fish was tender and flaky, with a subtle sweetness and near-buttery richness. Its mildness made it an ideal match for the standout side: Brussels sprouts, cooked until crisp and tossed with hot chile, sweet pomegranate seeds, lemon juice, and fermented colatura fish sauce. I like Brussels sprouts well enough, but these were exceptional. The pairing might have stolen the show, if not for the 30-foot-tall animatronic frog that emerged mid-meal to croon Frank Sinatra's 'New York, New York' from atop the lake. 3131 Las Vegas Boulevard South, Las Vegas, NV 89109. — Janna Karel, editor, Eater Southern California/Southwest Fondue at Winnie & Ethel's Downtown Diner Janna Karel Downtown Las Vegas 1940s-style diner Winne and Ethel's gave a false start to dinner service over the winter, briefly extending its lunch menu into weekend evenings. This time, owners Mallory Gott and chef Aaron Lee are doing it right, introducing a supper club-style dinner built around polished comfort food with a Southern accent. Meatloaf leans classic, with just enough smoke and black pepper, served doused in barbecue sauce alongside mixed vegetables and hearty mashed potatoes. But the real surprise — and the highlight — was the fondue. Melted cheese is celebratory under most circumstances, but even more so when discovered at a casual neighborhood haunt. Designed for sharing, the cast-iron pot of smoky Able Baker Atomic Duck beer cheese fondue arrives with a generous spread: a bowl of cubed focaccia, a charcuterie board of cured meats and cheese slices (yes, cheese dipped in cheese is encouraged), and a platter of raw and pickled vegetables. It's the kind of setup that spoils your appetite in the best way, inviting playful combinations of mini focaccia sliders and cheese-on-cheese skewers. 1130 East Charleston Boulevard Suite 140, Las Vegas, NV 89104. — Janna Karel, editor, Eater Southern California/Southwest Pastrami at Wild Fig BBQ Emmy Kasten A pair of wooden signs and a single yellow flag marks the otherwise easy-to-miss barbecue joint in Sun City Summerlin. But the line out the door — mostly men who clearly knew their way around a smoker — was a sure sign I'd found Wild Fig BBQ. For an embarrassingly long time, I'd heard whispers about this smoked-meat mecca, which began as a catering company in 2017. The restaurant now serves out of a modest storefront with a few shaded picnic tables outside, but it's largely a takeout operation. Like many, I brought my haul home: smoked turkey, brisket, spare ribs, poblano sausage, pastrami, and a spread of house-made sides, all made fresh that day. Every bite conjured memories of sun-soaked afternoons, cold drinks in hand, and the scent of suntan lotion mingling with wood smoke, but the pastrami stood out. Smoky, peppery, and meltingly tender, it's house-brined, cured, and made from full brisket — a rich, flavorful cut that Wild Fig turns into one of the best versions I've had, not just in Las Vegas, but anywhere in Nevada. Just when I thought it couldn't get better, the honey mustard added a final punch that had me reaching for another bite, and already planning my next visit. 9555 Del Webb Boulevard., Las Vegas, NV 89134. — Emmy Kasten, Eater Vegas contributor Eater Vegas All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
21-07-2025
- Politics
Chef José Andrés speaks out as World Central Kitchen forced to pause cooking in Gaza
World Central Kitchen has been forced to once again suspend cooking in Gaza due to a lack of ingredients, the food aid organization said Sunday. In a joint social media post with its founder Chef José Andrés, the not-for-profit humanitarian group said it had "run out of food in Gaza." "We have finished all the stock in hand, and our trucks are stuck at the border," WCK wrote in an Instagram caption. "We are continuing to bake bread and deliver water. But the people of Gaza still need a hot meal. Yesterday, we served 80,000+ meals -- and we are ready to start cooking again the moment that aid trucks make it safely to our field kitchens." Andrés shared the post on his Instagram story Sunday, adding in part, "Once again, @WCKitchen we have run out of food in Gaza. Our brave teams on the ground report the security situation has deteriorated significantly, and our ability to operate is severely constrained. We need to get trucks of supplies safely to our field kitchens ASAP so that we can get cooking!" In an update on its website Sunday, WCK noted that this was the second time it had been forced to pause kitchen operations over "lack of access to aid." The first instance occurred in May, following what it described then as a "complete depletion of food supplies." The group's operations restarted 12 weeks later, in June, after it received new aid shipments. The pause in operations comes as hundreds of Palestinians have been killed trying to access food from aid distribution sites run by a U.S.- and Israeli-backed group, amid what the Hamas-run Gaza Ministry of Health and global humanitarian groups have described as a forced starvation campaign by Israel. Israel previously barred humanitarian aid shipments from entering Gaza for 11 weeks this spring before lifting the blockade to allow for limited aid deliveries. Israel has denied accusations that it is using starvation tactics against Palestinians, claiming the humanitarian groups are aligned with Hamas. On Sunday, at least 81 Palestinians were killed trying to obtain food, with another 150 people injured, according to the Ministry of Health. The Israeli military has said it is aware of reports of casualties near aid distribution sites and claimed its troops fired near crowds to "remove an immediate threat posed to them," but did not provide details.
