Latest news with #Knickerbocker
Forbes
09-07-2025
- Entertainment
- Forbes
Where To Eat For New York Summer Restaurant Week 2025
Oysters at The Noortwyck in Greenwich Village, offering $60 dinners for New York City Summer ... More Restaurant Week Summer Restaurant Week is back in New York City. The twice annual celebration of restaurants across the borough officially kicks off on Monday, July 21 and runs through Sunday, August 17 (so restaurant month, really). Reservations for Restaurant Week specials open on Tuesday, July 15, so plan ahead to secure the best seats at participating restaurants. This season's specials include prix-fixe meals at three pricing options ($30, $45, or $60), for lunch, brunch, dinner, or all meals. Here's where to dine for Summer Restaurant Week 2025: The Noortwyck The Noortwyck is offering a $60 three-course dinner menu of sophisticated European-inspired cuisine. The Restaurant Week menu starts with a choice of heirloom tomatoes with smoked almond and bonito, kale salad with toasted pine nut and 7-year gouda, or chicken liver parfait with grapes and honey cardamom toast. Main course offerings include agnolotti with corn, chive and aged parmesan, roasted chicken breast with summer beans and minestrone broth, or the signature dry-aged cheeseburger with horseradish aioli. For dessert, guests can choose from a refreshing Sorrento lemon sorbet or mascarpone rice pudding with citrus and strawberry. Akoya The Knickerbocker's newest restaurant is participating in New York City's Summer Restaurant Week with a three-course dinner menu for $60. Set on the intimate St. Cloud Rooftop, the dinner begins with amuse options like Japanese-style roasted duck with scallion relish, salmon crudo, or a crispy rice trio. For the main course, choose from a three-piece temaki set, featuring options such as spicy tuna, grilled oyster, yuzu scallop, and vegetarian selections. Dessert offerings include green tea soy milk bread pudding, a sesame cookie, or a monaka sandwich with a soybean shell, red bean paste, berry compote, and mochi. A selection of dishes at Akoya at The Knickerbocker Calvert's The refined, welcoming restaurant on the second floor of Park Lane New York is offering a two-course lunch ($29) or three-course dinner ($42). Dishes include asparagus salad with toasted pistachios and herb vinaigrette, rotisserie organic chicken with fingerling potatoes and jus, and bucatini cacio e pepe. For dinner, don't miss the signature wagyu Park Lane burger, plus chocolate decadence cake or a seasonal cheesecake. Vegetarian and gluten-free options available. Greywind Inspired by Chef Dan Kluger's love for upstate New York, Greywind transports guests from Hudson Yards to the Hudson Valley. Greywind will offer a special lunch prix fixe menu including signature lunch items and seasonal specials. The restaurant week menu will also include wine tastings and the signature cocktail The Perfect Manhattan featuring Great Jones bourbon ($16.25) as the commemorative 'Founded by New York City' cocktail pairing for Restaurant Week's celebration of NYC's 400th anniversary. Dinner at Greywind in Hudson Yards BLACKBARN Restaurant The farm-to-table American restaurant in NoMad is its 10th Anniversary with lunch ($45), brunch ($45), and dinner ($60) menus for Restaurant Week. On weekends, brunch includes a complimentary mimosa, bellini or freshly squeezed juice, plus dishes like Johnny cakes with lemon-thyme blueberry cream, market gem lettuce Caesar salad or the summer special Waldorf Salad. For an entree diners, may choose between shakshuka or a pastrami Reuben served on house-made rye bread. Momoya SoHo The elevated Japanese restaurant will offer a two-course prix fixe menu for lunch for $30 and a three-course prix-fixe menu for dinner for $60 during this summer's Restaurant Week. Menu highlights include the mini sushi omakase featuring 7 pieces of nigiri and a toro scallion roll available at lunch, the Shokado bento featuring A5 Wagyu, lobster tezuna maki and miso black cod for dinner, and finishing off the meal with the Peach Pavlova for dessert. They will also be featuring $65 wine bottle selections available for both lunch and dinner service. Mini sushi omakase at Momoya SoHo Philippe Chow Philippe Chow, the upscale Chinese restaurant serving haute Beijing-style cuisine in the Meatpacking District will be participating in NYC's Summer 2025 Restaurant Week with a special menu of their cult-favorite dishes. For $60 a person, guests can enjoy a three-course pre-fixe menu including chicken satay, shrimp satay, chicken lettuce wraps, Beijing chicken, spicy pepper mignon, chocolate layer cake, and more, with the option to add a signature lychee martini for $15.
Tatler Asia
14-06-2025
- Business
- Tatler Asia
Beyond adobo and sinigang: Hapag's Western Mindanao menu uncovers a richer Filipino story
Photo 1 of 6 Photos from Hapag's R&D trip to Basilan (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 2 of 6 Agal-agal Photos from Hapag's R&D trip to Tawi-Tawi (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 3 of 6 Photos from Hapag's R&D trip to Basilan (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 4 of 6 Photos from Hapag's R&D trip to Basilan (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 5 of 6 Satti - Photos from Hapag's R&D trip to Zamboanga (Photo: Miguel Nacianceno; courtesy of Hapag) Photo 6 of 6 Knickerbocker - Photos from Hapag's R&D trip to Zamboanga (Photo: Miguel Nacianceno; courtesy of Hapag) 'The markets were deeply localised,' says Dolatre. 'In Lamitan, Basilan, most goods came directly from the area or nearby Malaysia—no big brands or outside products, aside from maybe candy from Zamboanga. Tawi-Tawi's markets were especially eye-opening during Ramadan. There were stalls selling unexpected dishes like mi goreng with hot dogs and murtabak with Milo. Very Malaysian-inspired. It felt like a different world.' The team approached their challenge with deep respect, understanding that every recipe carries the weight of tradition, that every flavour tells a story about place and people. They recognised that authentic representation meant understanding not just what people eat, but why they eat it and what it means to their identity. This commitment becomes evident in every carefully orchestrated course, each dish functioning as both culinary achievement and respectful cultural translation. Read more: Sustainability and flavour: The rise of fermentation in Asia's top restaurants A menu rooted in memory and discovery Above Tiyula itum, a blackened broth of beef bones, aromatics, and burnt coconut (Photo: Dre Ferrer; courtesy of Hapag) Above Satti: beef tongue, beef rump, chicken isol, and chicken skin (Photo: Dre Ferrer; courtesy of Hapag) The menu began with tiyula itum—a somewhat daunting way to begin the meal, as if staring into a dark abyss. But one sip of the soothing, flavourful elixir washed all worries away. Made with beef bones, burnt coconut and aromatics, the smoky, blackened broth provided a warm welcome to Hapag and set the tone for the meal ahead. Accompanying the dish was a colourful platter of the aromatics infused into the broth: ginger, lemongrass, lasona (native shallots) and most interestingly, galangal and turmeric—ingredients more commonly found in Malaysian and Indonesian cuisines. During their time in Zamboanga, the Hapag team learned that satti skewers—closely related to the satay of Indonesia—are most commonly enjoyed as breakfast fare, with shops opening as early as 4 am. Hapag's take on satti was a simple preparation of grilled beef tongue, beef rump, chicken isol (tail) and chicken skin, highlighting the nuances of flavour and texture between each cut of meat, paired with a thick sauce of reduced chicken broth and spices. Related: 11 underrated Asian dishes (and why you should absolutely be eating them) Above Hapag's take on agal agal salad (Photo: Dre Ferrer; courtesy of Hapag) Above A delicious bowl of mee goreng (Photo: Dre Ferrer; courtesy of Hapag) The third course introduced us to a type of seaweed abundant in Basilan and Tawi-Tawi: agal-agal. Commonly served as a salad with soy sauce, calamansi and bubuk (toasted spiced coconut), the crisp, slightly salty seaweed was a favourite among the chefs during their trip. At Hapag, they utilise their housemade two-year-old shoyu and adorn the salad with juicy Aiko tomatoes, sour green mangoes and sharp red onion, plus generous slices of yellowfin tuna kinilaw. Although mee goreng naturally invokes images of Malaysia and Indonesia, the Hapag team soon learned that this tasty noodle dish is also a highly favoured delicacy in Western Mindanao, specifically along Zamboanga's seaside markets. Hapag's mee goreng was a highlight of the menu: firm noodles with a toothsome chew coated in a delectable sauce—umami-rich, slightly sweet and almost caramelised—using Hapag's own kecap manis. Wok-fried oyster mushrooms and a glistening quail egg yolk emphasised its umami and richness, while fried egg whites and dahon ng sili lent textural interest. See also: What makes Iloilo City a food haven? New book by Ige Ramos celebrates Ilonggo gastronomy Above The siyagul and roti martabak, finished at the table with shavings of cheese (Photo: Dre Ferrer; courtesy of Hapag) Above Leche flan palate cleanser (Photo: Dre Ferrer; courtesy of Hapag) While wandering the markets of Basilan and Tawi-Tawi, the Hapag team encountered two local delicacies that piqued their interest: siyagul, a seafood stew (traditionally made with stingray, which is illegal to catch or consume in the Philippines) simmered in burnt coconut; and roti martabak or a savoury roti often stuffed with meat. In a brilliant lightbulb moment, the chefs asked, 'What if we put them together?' This unexpected pairing later inspired their fifth course: meaty swordfish cooked in burnt coconut and aromatics, delicately laid upon a flaky roti martabak stuffed with an herbaceous pesto and seared to achieve a crisp, golden exterior, and finished with caviar and a local cheese similar in flavour to a mild parmesan. Have you ever had leche flan as a palate cleanser? In many parts of Western Mindanao, this silky, decadent custard is not enjoyed as a dessert, but rather as a sweet and creamy relief from the rich and spicy flavours that define their cuisine. Hapag pays homage to this custom by serving the flan atop a bed of refreshing calamansi and lemongrass granita, plus pickled scoby, its texture and tang reminiscent of nata de coco. Read more: Where to order the best burgers in Metro Manila Photo 1 of 2 The festive salu-salo, always a highlight when dining at Hapag (Photo: Dre Ferrer; courtesy of Hapag) Photo 2 of 2 The festive salu-salo, always a highlight when dining at Hapag (Photo: Dre Ferrer; courtesy of Hapag) The salu-salo course is a mainstay of Hapag's tasting menus, faithful to the Filipinos' love for family-style meals. There's a palpable excitement that fills the room as Hapag's service team brings out each dish, setting the table with a festive spread, moving in unison like a choreographed dance. This season's salu-salo is a quartet of regional specialities, including the camaron alavar: meaty prawns dipped in a light tempura batter and coated in pinipig, then fried to a crisp, served with alavar (curry) sauce. In the white bowl, beneath a bed of fried leeks and curry leaves lay the riyandang—the Maranao counterpart to the world-famous rendang, made with tender beef short ribs slow-cooked for eight hours in a spiced coconut milk. To cut through the riyandang's richness and spice, the chefs complemented the salu-salo with a bright and punchy pomelo salad with calamansi, ginger and pickled jalapeno, plus cashew for added texture. Of course, no salu-salo is complete without rice. This time around, they look to Basilan for inspiration, serving their interpretation of junay: a rice cake cooked in burnt coconut, turmeric and chicken stock, wrapped in banana leaves and finished at the table with calamansi, crispy shallots and puffed black rice. Read more: A feast for the senses: 9 immersive food museums around the world Above Hapag's playful knickerbocker (Photo: Dre Ferrer; courtesy of Hapag) Above Petit fours inspired by Tausug kakanin (Photo: Dre Ferrer; courtesy of Hapag) For dessert, the chefs take us back to Zamboanga with their light and balanced take on the knickerbocker—a treat playful in both name and form, made here with melon, watermelon, pineapple jelly, pickled longgan, lacto-fermented langka jam, amazake pili nut milk foam and strawberry ice cream. Finally, the petit fours reimagine bang-bang sug, a platter of Tausug kakanin, as chocolate bonbons. There's the explosive putli mandi (palitaw) covered in coconut, the palikambing (banana fritter) with a luxurious smoked banana caramel, the wadjit (coconut sticky rice cake) with biko and latik and the Bbyaki (corn tamales) with corn mousse and juicy corn kernels. Since bang-bang sug is typically enjoyed in coffee houses, they've paired the petit fours with a refined pourover coffee using beans from Miarayon, Bukidnon, sourced from Good Cup Coffee. Their intention to represent Western Mindanao with respect and responsibility extends beyond the dishes in their tasting menu, colouring their beverage programme, too. With respect for Western Mindanao's Muslim heritage, Ganuelas-Recto took the opportunity to curate a non-alcoholic pairing—a first for Hapag. Both their wine and zero-ABV pairings echo the complexity and depth of the tasting menu, leaning on full Champagne rosés, sweeter rieslings and structured expressions of syrah and Left Bank Bordeaux for the wines, while the non-alcoholic pairings build intrigue with fermented probiotic sodas and nuanced alcohol-free wines. 'Western Mindanao's flavours are unapologetically bold, so our pairings had to meet that energy,' explains Ganuelas-Recto. "We leaned into spice, smoke and richness, both in the wines and the fermented beverages, to create harmony with the menu.' Related: It's Gemini season: Five chaotic wine pairings that actually work, according to sommeliers Beyond the table As the second chapter in Hapag's regional tasting menu series, the Western Mindanao menu feels personal, purposeful and necessary. It reframes Filipino cuisine as fundamentally regional—and celebrates the diversity too often overlooked. 'This isn't just about showcasing dishes,' added Dolatre. 'It's about recognising how much of the Philippines we've yet to explore and giving that food the care and respect it deserves.' NOW READ What we lose when we forget our food: this cookbook reminds us where Filipino food came from Where to order the best pancakes & waffles in the Philippines Best work-friendly cafés in Legazpi Village & Salcedo Village
Business Wire
20-05-2025
- Business
- Business Wire
The Knickerbocker Hotel Selects ROH to Modernize Payments Processes and Streamline Group Booking Operations
NEW YORK--(BUSINESS WIRE)-- ROH, the hospitality industry's first payments management platform that unlocks hotel profitability, today announced that The Knickerbocker Hotel, a The Leading Hotels of the World property that's operated by Highgate and owned by RLJ Lodging Trust, has selected ROH to transform the full lifecycle of payments and create strategic, operationally-sound processes for each piece of the payments journey. With ROH, The Knickerbocker alleviates the operational burden of manually chasing contracts, deposits and credit card authorizations that can lead to late or missed payments as well as missed documentation that should be tethered to each booking. Compliant, automated workflows free up team members' time for converting new sales as well as expanding the opportunities with existing customers. The Knickerbocker team understands that simply having a piece of technology to run transactions is not the same as having a payments platform in place. "Driving long-term profitability in hospitality requires a fresh approach to technology—especially in payments, where complexity and fragmentation have historically slowed progress," said Jess Conroy, CEO and Founder of ROH. "The Knickerbocker team understands that simply having a piece of technology to run transactions is not the same as having a payments platform in place. With ROH, they have the structure, visibility and automation needed to create true operational alignment and unlock lasting efficiency. This partnership reflects The Knickerbocker's continued innovation, blending classic luxury with modern service, reinforcing its commitment to operational excellence while empowering staff to focus on driving sales and creating memorable experiences that define this iconic property." ROH's payment technology transforms hotel operations with streamlined processes that enhance PCI compliance. The platform creates effortless coordination between sales and finance teams managing sophisticated group bookings with complex deposit schedules by automating payment processes that previously required manual oversight. This purpose-built solution drives greater efficiency across properties, ensures faster payments and creates a more seamless experience for both staff and guests throughout the payment lifecycle returning time to drive up conversions. The Knickerbocker is a landmark destination in the heart of New York City, offering over 7,800 square feet of flexible indoor and outdoor space with distinguished views of Times Square. From intimate gatherings to large business meetings, The Knickerbocker transforms every gathering into an imaginative and unforgettable experience. If you're interested in learning more about how ROH can unlock profitability for your hotels, please email sales@ About ROH ROH is the hospitality industry's first payments management platform that unlocks profitability. ROH drives conversions, increases revenue and provides real-time data and insights for large hospitality groups, asset owners and their brands that collectively manage over $4T in Gross Payment Volume (GPV). ROH is quickly becoming an indispensable partner to forward-thinking hospitality groups including Loews Hotels & Co, Crescent Hotels & Resorts, Marriott International, Auberge Resorts Collection, Noble House Hotels & Resorts and Evolution Hospitality. The company is proudly backed by investors including Highgate Technology Ventures, Acrew Capital, 1Sharpe Ventures, Founders Fund, Moore Specialty Credit, Correlation Ventures, SilverCircle, Cleo Capital and GMO VenturePartners.
Business Insider
17-05-2025
- Business
- Business Insider
Craig-Hallum Sticks to Its Buy Rating for scPharmaceuticals (SCPH)
Craig-Hallum analyst Chase Knickerbocker reiterated a Buy rating on scPharmaceuticals (SCPH – Research Report) on May 15 and set a price target of $12.00. The company's shares closed yesterday at $3.22. Confident Investing Starts Here: Quickly and easily unpack a company's performance with TipRanks' new KPI Data for smart investment decisions Receive undervalued, market resilient stocks straight to you inbox with TipRanks' Smart Value Newsletter Knickerbocker covers the Healthcare sector, focusing on stocks such as Ironwood Pharma, Harrow Health, and MiMedx Group. According to TipRanks, Knickerbocker has an average return of 3.3% and a 43.33% success rate on recommended stocks. The word on The Street in general, suggests a Strong Buy analyst consensus rating for scPharmaceuticals with a $16.50 average price target, which is a 412.42% upside from current levels. In a report released on May 15, H.C. Wainwright also reiterated a Buy rating on the stock with a $18.00 price target.
Yahoo
26-04-2025
- Climate
- Yahoo
Heavy rain impacts Columbia, Ill., road; traffic diverted
COLUMBIA, Ill. – Drivers in the Metro East are having to find an alternative way around a familiar road after parts of it collapsed over the Easter weekend due to heavy rain. 'Our concern is you're going to have a dangerous situation with inexperienced drivers who are 16- or 17-year-olds trying to navigate this or soccer moms with their cars full of kids,' says Michelle Knickerbocker. 'That's our worry, that one of us is so distracted by life in general that we're going to have a hard time navigating this.' Close Thanks for signing up! Watch for us in your inbox. Subscribe Now The section of Valmeyer and D Road is closed due to heavy rains and a full creek, eroding the banks of the road in this section of Columbia, Illinois. This has been an ordeal a local resident has been dealing with. 'The city has been doing what they can, and they had to talk to the EPA, and you have to have all the county and city and drainage,' Knickerbocker said. 'It involves the federal government, everything. So, it's quite a lot.' Mike Shildt offers new comments on Cardinals departure, managerial journey Columbia, Illinois, City Administrator Douglas Brimm says the city has also received a proposal from a contractor specializing in stabilization and remediation projects. The cost of repair is estimated to be between $800k and 1 million dollars. The city is hopeful that remediation efforts can be made during the planned upcoming closure of Valmeyer Road at Bluff Road for the Monroe County Bluff Road Bridge replacement project. 'Well, it needs to be done,' said Pat Kelly, a resident. 'You know we spend money on a lot of different things, walking trails and stuff around Columbia and here and there, which is great. But we need the road to get fixed so we can travel to and from on it.' Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
