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New York Post
6 days ago
- Business
- New York Post
Famed chef Daniel Boulud expands his empire with new ventures at premiere NYC skyscrapers
Michelin-starred chef Daniel Boulud is launching new ventures at two of New York City's most prized skyscrapers – an expansion that dovetails with a push by companies to lure workers back to the office five days a week. Boulud – whose culinary empire in the Big Apple includes high-end haunts Daniel, Le Pavillon, Joji NY, Le Gratin and La Tête d'Or – is opening an events space at One Vanderbilt and a catering kitchen at One Madison, Side Dish has learned. The openings come amid a nationwide return to the office push, spearheaded by New York-based businesses, as The Post's Steve Cuozzo previously reported. 6 Daniel Boulud – whose culinary empire in the Big Apple includes high-end haunts Daniel, Le Pavillon, Joji NY, Le Gratin and La Tête d'Or – is opening an events space at One Vanderbilt (above) and a catering kitchen at One Madison. Todd Coleman 'Office catering is a daily amenity that has been a way to draw people back in,' Boulud said in an exclusive interview with Side Dish. One Vanderbilt, a 1,401-foot-tall skyscraper that towers over the nearby Chrysler Building, and One Madison, a slender masterpiece standing 641 feet, are at the forefront of that movement. Both office buildings were developed by real estate giant SL Green. One Vanderbilt, which opened in 2021, is 100% leased. One Madison, which opened last year, has been booking up fast and landed high-profile tenants that include IBM, Franklin Templeton and La Tete D'or. SL Green buildings show 'a commitment not only to hospitality, but to making sure that the buildings are multi-use with striking views and amazing spaces dedicated to creating events instead of turning restaurants into event spaces,' Boulud said. 6 Summit Events, which opens July 1, will be located on One Vanderbilt's 72nd floor. Courtesy of Cuisine Boulud New York Summit Events, which opens July 1, will be located on One Vanderbilt's 72nd floor and includes an indoor and outdoor space for cocktail receptions, formal dinners, business conferences, weddings, brand activations, and fashion shoots and shows. Its design mirrors the Summit, the eye-popping observatory that spans the 91st through 93rd floors and features reflective panels, art installations and panoramic views of the city. 'We believe there are always large groups that need to hold meetings, then dinner, then an after-party, and this space is really perfect for that,' Boulud said in an exclusive interview with Side Dish. 6 'We can offer personalization of menus from our restaurants — that's the beauty and novelty of Boulud Cuisine,' Boulud said. Caviar canape, above. Courtesy of Cuisine Boulud New York 'The design is striking, with the mirrors. They create a lot of life and energy.' Guests who book the Summit Events space will also get access to the fun house-like observation decks above. But unlike the mirror-floored Summit, guests at the private events space can sport heels and dance away the night. 'It's a good thing it is not a residential building. There are no noise issues if there is a band or 200 people dancing, you can crank up the volume because there are just offices below,' Boulud said. 6 Guests who book the Summit Events space will also get access to the fun house-like observation decks above. Courtesy of Cuisine Boulud New York Summit Events is a collaboration between Summit One Vanderbilt and Cuisine Boulud New York, which is a partnership between Boulud's Dinex Hospitality and Lifeworks Restaurant Group. 'Summit is the crown jewel of One Vanderbilt. We are delighted to collaborate with Chef Daniel and Cuisine Boulud New York to introduce New York City's newest premier event destination,' said Marc Holliday, chairman and CEO of SL Green The busy chef also is launching Cuisine Boulud New York in a new 12,000 square-foot catering kitchen at One Madison, which houses his hit French steakhouse La Tête d'Or. 6 The busy chef also is launching Cuisine Boulud New York in a new 12,000 square-foot catering kitchen at One Madison, which houses his hit French steakhouse La Tête d'Or. Eric Vitale Photography While Boulud has catered events for more than 30 years, it's been based out of his kitchen at Daniel. The expansion means he can also cater large-format events and corporate orders, along with intimate dinners. Clients already include corporate parties for top companies like Franklin Templeton, Bridgewater Associates, Carnegie Hall, Tiffany & Co., Aston Martin and Rolls-Royce, along with weddings and other special events. Options for catering will include the menus of all Boulud restaurants in New York. 6 Le Jardin Sur Madison at One Madison. Courtesy of Cuisine Boulud New York 'We can offer personalization of menus from our restaurants — that's the beauty and novelty of Boulud Cuisine,' Boulud said. CBNY is also the exclusive caterer for Le Jardin Sur Madison, a new indoor/outdoor roof space with stunning views at One Madison. Sushi from Joji NY and Epicerie breakfasts are popular choices for upscale corporate gatherings. 'It's a perk companies give that makes people feel valued — it's better than staying home for sure,' Boulud said.
The South African
24-04-2025
- Business
- The South African
How South African families can teach kids about money
While April is widely recognised as Financial Literacy Month globally, it's also a timely reminder for South African families to build money-smart habits together. It's never too early to start teaching children about money. The lessons they learn now can shape their habits and confidence later in life. And the best part? You don't need to be a financial expert to raise a financially savvy child. Money is often seen as a grown-up topic, but research shows that children as young as three can begin understanding basic money concepts. 'If you want to change a nation, start with the family,' says Heartlines, a South African non-profit promoting values-based storytelling. Their short film Side Dish is part of the 'What's Your Story?' campaign, an initiative that helps families discuss values, including finances. Children become more confident and responsible with financial decisions by normalising money conversations at home. As children grow, their understanding deepens, and so should your conversations. Be honest about budgeting, explain debit vs. credit, or even involve them in planning a family outing. Use government resources like the National Consumer Financial Education Policy, or check if your bank offers financial literacy tools for youth. You don't need elaborate lessons or spreadsheets. Just use everyday moments: Story time with a twist : Choose books or short films like Side Dish that spark values-based money chats. : Choose books or short films like that spark values-based money chats. Start a piggy bank : Encourage children to save coins they receive and set a small goal — like buying a toy. : Encourage children to save coins they receive and set a small goal — like buying a toy. Grocery shopping together : Show them how you compare prices and stick to a list. : Show them how you compare prices and stick to a list. Use local apps/tools : Explore South African platforms like Smartbucks , EduLoan , or banks that offer kid-friendly savings accounts. : Explore South African platforms like , , or banks that offer kid-friendly savings accounts. Ask reflective questions: 'Do you want to spend or save that birthday money?' These small prompts encourage critical thinking. Let us know by leaving a comment below or send a WhatsApp to 060 011 021 1. Subscribe to The South African website's newsletters and follow us on WhatsApp, Facebook, X, and Bluesky for the latest news.
Yahoo
26-02-2025
- Business
- Yahoo
Third-party apps offering hard-to-get NYC restaurant reservations fuming over Hochul crackdown
Scoring a restaurant reservation at a coveted hotspot in New York City once required a combination of skill, charm and savvy — until third-party, bot-driven scalper sites began selling them for astronomical rates. Tourists and other deep-pocketed gourmands have used apps like Appointment Trader to skip the line over the holidays by paying $2,500 to reserve a table for two at Big Apple hotspot The Polo Bar, Side Dish has learned. Other diners have committed to paying $350 a person at a restaurant in order to secure a hard-to-get rezzie at A-list magnet Carbone, via another third party app. The practice has caused a divide among some in the industry who support the third-party apps and state officials, who passed legislation last week to crack down on the 'predatory' black market for reservations. The main issue for Gov. Kathy Hochul is that some of the 'pay to play' sites cut out the restaurants from the process – unlike apps like OpenTable, Resy, Dorsia and Access, which partner with the establishments. The new rules now levy civil penalties of up to $1,000 per violation per day for unauthorized listings by the third-party apps. 'It's simple. If third-party apps want to sell reservations, they should have a contract with the restaurant and not scalp them on the underground market to profit off the backs of restaurants,' New York City Hospitality Alliance executive director Andrew Rigie told Side Dish. 'This practice hurts businesses and workers when tables go empty and harms the guest experience when diners are seated under an alias.' But Jonas Frey, the founder of 'pro-consumer' Appointment Trader, called the legislation 'horses—t.' 'Appointment Trader works because it's so hard to get reservations at places like Carbone and Four Charles,' the Miami-based software engineer told Side Dish. Big Apple restaurateurs like Stratis Morfogen, of Brooklyn Chop House, is also outraged by what he sees as government overreach with the new legislation, which he labeled 'un-American.' 'These politicians have never run a lemonade stand, let alone created jobs. They should stay out of it,' Morfogen said. 'These apps are providing a service and people are willing to pay for it. It's basic supply and demand. Economics 101. No one is getting hurt. Why should government get involved?' Morfogen pointed to the popularity of third-party sites for tickets to the theater, concerts and sports events — and noted that many who flock to the city are locked out of landing a reservation. Frey agreed, adding that he hoped the law that regulates theater, concert and sports events, known as Better Online Ticket Sales (BOTS) Act, could be ammended to include restaurants. Morfogen did concede that if a person pays an app for a reservation and then fails to show-up, there should be a penalty. Since the new law went into effect on Feb. 17, Appointment Trader has stopped offering reservations to Big Apple restaurants, although someone just paid $7,000 to score a table at London's two Michelin-starred Indian sensation Gymkhana, Frey said. Frey says his site does not use bots and that restaurants are welcome to participate for free, and share 50% of the profit with Appointment Trader, which also covers the cost of no-shows. The refunds, however, go to the initial person who booked the table on the site, not to the restaurants. Other third-party apps like Access, which launched in December, have found success by partnering with restaurants. Founded by Evan Felcher and Mattia Ros, the membership-based reservation platform guarantees 'keys' for prime tables even at prime times — without minimum spends. If members don't use their keys each month, they carry over to the next month. Felcher and Ros first met in college on the competitive tennis circuit and reconnected when they both worked on Wall Street. Basic membership starts at $1,788 annually and runs up to $11,988 for corporate memberships. It's a subscription-based service that generates recurring revenues. 'I believe that the recent legislation is a long-awaited relief for restaurants,' Felcher said, adding that 'restaurants saw their prime-time seats being stripped away without any control or opportunity for monetization.' Calum Gordon, 27, an avid diner and Access member in the 'automotive protection business,' says he likes the membership because there are no minimum spends. With another app, he had to agree to spend $350 a person for four people to secure a table at Carbone. 'Believe it or not, it's really hard to spend that much if you don't buy really expensive wine, and there's so much wasted food,' he told Side Dish. We hear … Chef Eyal Shani is opening Shmoné Wine this week. The wine bar, at 65 W. Eighth St., is next to his Michelin-starred Greenwich Village restaurant, Shmoné. It's the star chef's first venture into the beverage space. 'Wine is not just a drink, it is liquid poetry,' Shani says. The space is around 1,000 square feet and comes with 28 seats. The shop, formerly a tattoo parlor, serves curated wines with an emphasis on small producer, family-owned brands and growers from around the world. There are also small 'hyper-seasonal' bites from some of his signature dishes, like Hot Jerusalem Bageland the Stretchy Stracciatella Pyrex Lasagna, as well as the 'How we start our evening' section highlighting oysters, and 'Bar Creatures,' with dishes like chopped chicory salad and deviled egg togarashi. Other menu items include a 'cheese and charcuterie' section and 'pantry staples,' with tinned fishes, olives, and a selection of fresh seafood. The kitchen will be helmed by executive chef Orienne Shapira, who formerly led Shani's team at HaSalon. Shapira will also be leading the kitchen next door at Shmoné. The vintages — from Germany, Italy and France — start at $16 per glass and $60 per bottle from wine director Yonatan Chaitchik, formerly of SAGA. The restaurant's design is by Turjeman Yaakov of Jacob Turgeman Design. Eyal's hospitality group, The Good People Group, encompasses 40 restaurants around the world, says partner Shahar Segal. That includes eight in New York, including Malka, Shani's first kosher restaurant, Port Sa'id, HaSalon, Shmone and Shmone Wine. We hear … Twin Tails had a stealth opening last fall at 10 Columbus Circle, where Landmark used to be, in what was once known as the Time Warner Center. It's on the third floor, where its sister restaurant, Bad Roman, also stands. Both restaurants are part of Quality Branded. That's the hospitality company from father-and-son team Alan Stillman (founder of T.G.I. Friday's and Smith & Wollensky's) and Michael Stillman, who launched Quality Meats, Quality (Italian), Zou Zou's, Don Angie, San Sabino and more. The menu is from chef/partner Craig Koketsu. Twin Tails is Quality Branded's first Southeast Asian restaurant, featuring Thai and Vietnamese food, with some dishes from Cambodia and Laos, in a massive space that somehow feels quiet and grand, while leaning into an epic 80s feel. Think mirror paneled walls, floor to ceiling windows with Central Park views, and amber glass chandeliers, along with rosewood tables, green leather seats and velvet banquettes. There's also a speakeasy bar to have a salted lychee martini, Bangkok screwdriver or Sambal margarita before or after dinner. 'We love Southeast Asian food. Growing up in Manhattan, there was Mr. Chow, which was modern, but nothing like this. The idea was to bring the design and narrative forward,' Michael Stillman tells Side Dish. The design is by AvroKo. With 140 seats, the eatery is inspired by 1980s greats, with 'It feels like the type of place you'd go if you were having an extravagant affair,' a fellow diner quipped. Dishes include raw offerings like yellowtail with watermelon nuoc cham and shiso; salmon with gaeng om, coconut milk and cashews and kusshi oysters with spicy clamansi shaved ice. There's also starters like green papaya and kumquat salad, as well as King Crab and uni buns, and green curry escargot. Main dishes include Dover sole with tom kha beurre blanc; crispy garlic shrimp and red curry sea bass, plus shared dishes like cho lon duck; and lemongrass ribs. Desserts include a Thai iced coffee affogato with Thai coffee caramel and roasted peanuts along with a selection of souffles like pistachio-pandan, coconut red curry and passion fruit.
