Latest news with #LaTêted'Or
Time Out
22-07-2025
- Entertainment
- Time Out
Rockefeller Center is now home to a fancy Mexican steakhouse
New York isn't lacking when it comes to finding a great steak. But it's not all just heavy wood-paneled rooms this and tufted plush booths that. In fact, the reason why our scene is so great is because of the contemporary takes on the art form, many of which draw influence on a global scale. Daniel Boulud debuted his French-leaning ode to steak with La Tête d'Or last year, teasing us with Sweetbread Nuggets and French Wedge Salads before the pièce de resistance wheels up to the table: the prime rib trolley. Meanwhile, Korean-inflected steakhouses rank in their own category in NYC, as prime cuts are rubbed with shio kombu and koji at Gui Steakhouse and lamb chops are slicked with ssamjang at Golden Hof - Korean Bar & Grill (recently rebranded from NY Kimchi). Even this year, the title of the best steakhouse in the world went to the ever-buzzy Korean BBQ-slash-steakhouse that is Cote. Another global leaning steakhouse made its debut in midtown this summer and the influence here is all Mexico. Last month, Rockefeller Center welcomed Cuerno to its ranks, opening its doors on June 19. From co-founders Alberto Martínez and Victor Setién of the Costeño Group, the steakhouse pays tribute to Mexico's culinary traditions, paying particular attention to its roots in live-fire grilling. 'Bringing Cuerno to New York City has been a longtime dream," said Martínez in a press release. 'This opening represents the heart of who we are and where we come from. It's a tribute to our roots, our culture, and the flavors we grew up with, and it gives us the opportunity to share the true spirit of Mexican hospitality with the world.' The interior is certainly a handsome find with light woods intermixed with brick elements, curved booths wrapped in tan leather and an illuminated wine cellar stocked with varietals from the homeland of Mexico. It's all framed by a mural from Saltillo-based artist Federico Jordán that sits in the dining room, fashioned from tiles made of soil that comes from northern Mexico. But that's just a feature of one of the dining rooms as Cuerno houses over 200 seats across its bi-level property, including a lower level for seating with a corner dedicated to private dining and an outdoor patio right out front. Putting the brand's philosophy of 'el servicio más chingón' to practice, each table starts with a complimentary frozen hibiscus margarita. It's then followed by a tray of chips and salsas, plural, as five different types hit the table, including a smoky matcha salsa. Shareables continue with Chihuahua cheese and chorizo-topped Queso Fundidos, salads that sub croutons for bits of fried pork chicharrón and cold hamachi slices lashed with chile chiltepín. There's an entire section dedicated to tacos, be it the thinly sliced ribeye that nods to Mexico's Taco el Chingón or the golden-fried, bite-sized branzino option, cooked Baja-style. Yet, the flashiest of them all goes to the Taco Taquero. More of an experience than just an entree, the $38 tacos include a tableside presentation where a chef chops pearl onions and ribeye steak together before spooning fire-roasted bone marrow over it. But make sure to hold onto the salsas to dress up your tacos, your way. However, if you'd rather have a steak outside of the confines of a tortilla, you can have that too. Aged for 24 days, steaks are prepped in the kitchen's Josper Charcoal Oven, an imported Spanish grill with the ability to caramelize and imbue smoke on veggies and proteins alike. USDA Prime cuts find their way through the smoke in the flame, as the kitchen turns out Ribe Eye a la Sal and Tomahawk, both crusted in Colima sea salt, and the short rib, slow roasted over a 12-hour period. By the time the meal ends, you may think you are full. But we implore you to save, or really, make room for the Pastel de Campechanas. One of the more popular desserts, evident by its constant appearance on trays and tables throughout the restaurant, the massive, caramelized puff pastry comes with a complement of vanilla ice cream, candied pecans and a heavy helping of dulce de leche.
Forbes
04-04-2025
- Entertainment
- Forbes
7 New NYC Restaurants You Need To Try This Spring
Meili Just in time for spring, a slew of new restaurants has opened in New York City. Head uptown for a chic dining experience by an esteemed Italian design house, indulge in a steakhouse helmed by one of the city's most renowned chefs, or grab pizza in a lively nightlife setting. From intimate boîtes to larger-than-life spots, there's something new for every palate. La Tete D'Or 1. La Tête d'Or Chef Daniel Boulud's highly anticipated restaurant has finally arrived, re-imagining the classic steakhouse experience through a French culinary lens. Before you even sit down, you'll appreciate the tasteful and expansive David Rockwell–designed dining room; while many steakhouses are dark and outdated, La Tête d'Or entices with sexy lighting, high ceilings and cozy velvet booths. Start off your dining experience with the Seafood Salad Louie made with lettuce, avocado, chunks of lobster and a tangy French cocktail sauce, or try the wood-fired bone marrow canoe topped with pastrami and sauerkraut for a deli-inspired bite. You'll naturally gravitate to the steaks for your main course, but their milk-fed NJ veal chop is also outstanding and worth a try. Potato enthusiasts, you've died and gone to heaven at La Tête d'Or, where there seven potato sides to entice including a delicious tartiflette. Leave some room for dessert — the Chocolate Amer cake is delightful and you can also order an ice cream sundae with a wide variety of toppings including passionfruit marshmallows and housemade sprinkles. Bar Mercer 2. Bar Mercer Bar Mercer just opened this past January but somehow feels like it's always been there. Step inside from Houston Street and you're greeted by a glowing bar, checkered floors, and a cross-section of effortlessly cool New Yorkers. Lately a lot of gimmick-y restaurants have hit the New York restaurant scene (a few blocks down, adults line up at 5 pm to eat pizza rolls every day) but Chef Preston Clark (who's also the executive chef at Lure Fishbar) focuses on doing the classics just right. Try their broiled oysters which will wow you with their bacon chili better deliciousness and crispy texture. The fish and chips are perfectly flaky served with a tasty tartar sauce and mushie peas to get the real deal UK rendition of the dish. Pornstar Martini lovers, Bar Mercer's rendition of this cocktail is slightly tarter than its wildly saccharine counterparts making it a sip-worthy standout. For dessert try their berry cobbler which comes piping hot with a generous serving of vanilla ice cream. OPTO 3. OPTO Housed in the former Periyali space, OPTO is the brainchild of Chef Alex Tubero and co-owner Nicola Kotsoni (who ran Periyali for 38 years). OPTO is a symphony of all things Mediterranean, from Greek dips to classic Italian pasta dishes to Canary Island-inspired seafood dishes, right down to the carefully curated green Amaro Chef Tubero discovered on a recent Sardinia trip. Their grilled octopus served with potatoes and mint is a must, as is the king salmon crudo which comes with a side of crunchy lavash. For mains, opt for the branzino, cooked perfectly with crispy skin, and the long and plump macaroni are covered in a delicious tomato sauce are irresistible. As mentioned earlier, the aperitivo selection is highly curated by the Chef himself, and if you're lucky he'll tell you some of the stories behind discovering the tipples served at OPTO. Crazy Pizza 4. Crazy Pizza You wouldn't expect a place called Crazy Pizza to be boring now, would you? Pizza meets a party atmosphere at this new SoHo restaurant which already has 14 other locations worldwide. Upon arrival you're immediately swept into the restaurant's nightlife ambiance with loud music and skilled pizzaiolos entertaining patrons by tossing pizza dough in the air. While entertainment is front and center here you can't dismiss the food which is tasty and high quality. The pizzas here are made without yeast from a 24-hour dough which is crispy and light; opt for their tartufo pizza which covered in black truffle paste and black truffle shavings. It's the kind of bite you that transports you to their other locations like Monte Carlo or Porto Cervo. Their pennette all'arrabiata has a little kick, and their tiramisu is rich and satisfying to cap off your meal. Lively and fun, this is a great place to start a girls' night out or a go on a date with someone you'd like to mainly look at and talk to slightly less. Upon the Palace 5. Upon the Palace Ever craved xiao long bao the size of your head—that are actually good? Tribeca's Upon the Palace serves them with a straw to savor every drop. After eating this memorable appetizer you'll want to dive into their tasty lobster friend rice and sizzling black pepper filet mignon as your mains. An order of their walnut prawns cooked with Grand Marnier and oranges adds a little texture to your meal. This new Chinese restaurant also has a fun selection of cocktails; their Lychee Peachy Tini made with Haku Vodka and peach liqueur balances out the spice of their dan dan noodles, for example. Spanning 7,000 square feet over two floors, it's perfect for group feasts (Peking duck, anyone?) in a sleek setting. Armani Ristorante 6. Armani Ristorante Head uptown for a fashionable bite at the new Armani Ristorante located on Madison Avenue. The chic restaurant spans two floors and with its prime shopping location is equally good for lunch or dinner after a day of retail therapy. Kick things off with a bellini made with fresh peach puree or a sgroppino that will transport your taste buds to the Italian coastline. Order the lobster with sabayon and grapefruit before you dive into the delicious pastas. Their Genovese cannelloni is topped with Parmesan cheese and crispy kale adding some crunchy texture to a classic, and you'll love their Plin with wagyu oxtail. There's also a delicious suckling pig belly with a rich polenta that deserves your attention as a main dish. The menu reflects Mr. Armani's childhood, as well as featuring some New York-inspired dishes for this new locale. Meili 7. Meili (also featured image) Descend down the stairs of striking new Williamsburg Chinese restaurant for a delicious meal of Sichuan street food with an additional standalone plant-based menu, perfect to take your vegan friend to. If you like spice, you've come to the right place; the pork dumplings in chili oil and Chongqing spicy chicken will make your tastebuds tingle. Order a refreshing (and cooling) cucumber salad to balance things out. Their fish blossom entrée is a great not spicy option plated beautiful to resemble a flower with house-made sweet and sour sauce, pine nuts, peas and carrots. To end your meal, try their lemon ripieno which is a sorbetto made with lemons from Italy to refresh your palate.
Forbes
20-03-2025
- Business
- Forbes
Boulud's New Steakhouse Is Seasoned With French Flair
La Tête d'Or is already a cut above the New York steakhouse competition. Chef Daniel Boulud has been instrumental in shaping New York's fine-dining scene, infusing the city with his French sensibility through a list of iconic restaurants, including Forbes Travel Guide Five-Star Daniel, Four-Star Le Pavillon and the recently re-opened mainstay, Café Boulud. As Boulud's native France defines these intuitions, New York City, where the beloved chef has called home since 1982, inspires his latest venture, La Tête d'Or, a Manhattan-style steakhouse with a French touch. The stunning Flatiron District space with an art deco flair feels distinctly New York. The dining room in the redesigned One Madison Avenue office tower is as spacious as it is glamorous, with plush velvet banquettes, lofty ceilings and moody lighting. The dining room houses the menu's focal point: a custom-built, two-level charcoal and wood grill for premium, painstakingly prepared cuts of meat. Although the fall 2024-opened space is regal, there's a sense of pageantry to the proceedings that is unmistakably fun. There are the blue-jacketed waiters wheeling around a trolley crowned by prime rib, the giddily high seafood towers and a dessert menu prominently featuring customizable soft-serve sundaes. In a city crowded with steakhouses, chef Boulud has achieved the remarkable feat of making one that feels uniquely his own. The dining room combines Manhattan glamour with French flair. The New York-based Rockwell Group, the team behind Forbes Travel Guide Recommended New York EDITION and the Four-Star Equinox Hotel New York, has designed a restaurant that beautifully combines Manhattan glamour with captivating French flair. This fusion echoes Boulud's vision of a Manhattan steakhouse with a European sensibility. The 120-seat La Tête d'Or — the restaurant gets its name from a sprawling park in Lyon, the city where Boulud grew up — radiates glamour. It's grand without being imposing. This balancing act is executed by a design with ample deep blue-hued banquettes, warm lighting inspired by French brassieres, amber votives on every table and upholstered walls. The grandeur of soaring, 18-foot ceilings; gleaming mahogany finishes; velvet textures; and custom blue-and-white china work create an elegant but approachable ambiance. La Tête d'Or features an atmospheric bar that sets the mood as you enter. The brass-paneled doorway leads to a circular bar topped with bronze quartzite, which serves as the room's focal point. Surrounding the bar are custom blue leather stools that invite you to linger. The space is completed with custom-made red velvet armchairs and black-and-gold glass tables. Enjoy a perfectly crafted signature cocktail, such as the French Connection (blended gin, Campari, white vermouth, Cointreau and cranberry nectar), either before or after your meal. La Tête d'Or's perfect porterhouse. The aforementioned, two-level grill in the open kitchen serves as the centerpiece of the dining room and suggests the restaurant's focus on exceptional meat. The menu lists 10 varieties of premium cuts, ranging from Japanese A5 wagyu striploin to bavette from Snake River Farms, known as pioneers of American wagyu. Order the Scharbauer Ranch American wagyu and you'll be greeted with pageantry: your server will wheel over a prime-rib trolley, slice your meat tableside and proceed to generously ladle your entrée with either a bordelaise or béarnaise sauce inspired by Boulud's time early in his career at a Copenhagen restaurant. Other accompanying sauces include au poivre, diable and Périgourdine, adding French flavor to your meal. But there is much more to the menu than merely beef. Like any reputable Manhattan steakhouse, La Tête d'Or offers a lavish seafood tower, available for two or four, that showcases tiers of lobster, oysters, shrimp and king crab. Equally indulgent is the house-made pasta topped with caviar. The menu also includes a classic wedge salad, but with a French twist — it comes with crispy shallots and smoked beef tongue alongside the standard iceberg lettuce and Roquefort dressing. Another starter features perhaps the finest handshake of the two culinary traditions — a piece of bone marrow, wood-fired and infused with New York deli delicacies, pastrami and sauerkraut. The bronze quartzite-topped bar is the room's focal point. La Tete d'Or's head sommelier, Evan White, who previously worked at Le Pavillon, has crafted a wine list worthy of being paired with the exceptional proteins. Twenty wines are available by the glass, and naturally, the vino list centers on big, bold reds from Bordeaux, Napa Valley and Tuscany. However, those who prefer their meat with a martini will not be disappointed; the restaurant mixes up four creative varieties, ranging from the LTD Dirty (Belvedere and brine washed in olive oil) to the winkingly named New Money (Venice aperitivo, Appleton Estate rum, amaro and citrus). The selection of sweets is nothing short of delightful. Pastry chef Maria Arroyo's decadent devil's food cake with a whipped ganache and a cheesecake with a cranberry compote are two of the standouts. Diners can also craft their own sundaes, inspired by chef Boulud's love for American ice cream parlors. The soft-serve treat, with its perfect consistency and luscious texture, is offered both in traditional flavors such as coffee, chocolate and vanilla, and the more elevated berry-cassis. Unique toppings like cranberry meringue kisses and house-made sprinkles promise a memorably playful end to the meal.
