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7 months ago

CEN AUS Q1 2018

THE CITY’S TOP CHEFS

THE CITY’S TOP CHEFS ARE THINKING ABOUT WHAT THEIR HIGH-END HAPPY MEALS MIGHT LOOK LIKE The counter at VHH Foods, which is housed in a former coffeeroasting plant Although Wang, who relies largely on volunteers to keep his market going, was concerned about having enough capital to reopen this year, the concept is here to stay. Smorgasburg ( $ smorgasburg.com), a tented foodie carnival, draws thousands of visitors to multiple locations in Brooklyn and Manhattan with clickbait creations like spaghetti doughnuts and Japanese water cakes. Ivan Orkin of Ivan Ramen and Seamus Mullen of Tertulia both have stalls at Gotham West Market (gothamwestmarket.com) in Hell’s Kitchen, while Waterline Square, a residential development on the Upper West Side, will have a food hall run by the Cipriani family. Hudson Yards (hudsonyardsnewyork.com), which markets itself as a “megaproject” on the Far West Side, will boast a vast epicurean bazaar where chef José Andrés will try to approximate the entire food culture of Spain. In June 2106, Claus Meyer, a cofounder of Copenhagen’s Noma, brought Danish cuisine to the masses with his Great Northern Food Hall (greatnorthernfood.com) in Grand Central Terminal. There are Danish pastries like frosted, knotty kanelsnurrer and almondy, poppy seed–covered frøsnapper, as well as bricks of rye bread from its Meyers Bageri kiosk. Open Rye serves a variety of smørrebrød, Denmark’s traditional open-faced sandwich, with combinations like pickled herring with egg yolk and beef tartare with pickled pearl onions. “As much as I love to be in the F1 race of polished, Michelin-level dining,” Claus says, “this idea is closer to my heart, serving a more diverse customer base in a more democratic setting.” On a daily basis, more than 750,000 people pass through Grand Central; Claus hopes to make them all a little more Danish. If even a fraction of them try his koldskål and kammerjunker, he might just get his way. One summer afternoon at White Gold Butchers, I sat with Bloomfield’s co-owners, butchers Erika Nakamura and Jocelyn Guest, as a steady flow of regular customers trickled in. Each one seemed to know Guest and Nakamura well and seemed relieved to find they had returned from a brief holiday. “Thank God,” one woman exclaimed when she saw them. As I finished off a house-made roast beef sandwich with pickled red onion, red wine butter and a sharp hit of horseradish cream, Nakamura and Guest talked about their future plans. They floated the idea of doing a highquality packed-lunch offering for neighbourhood parents to buy for their school-age children and discussed the pros and cons of opening a second location. “We want to make sure we do it correctly and ethically,” Guest says, as if readying to launch a progressive, populist movement. “We want to be the people’s restaurant.” 90 CENTURION-MAGAZINE.COM

The Wolseley CORBIN & KING ENJOY PRIVILEGED ACCESS TO PREMIUM TABLES AT CORBIN & KING RESTAURANTS, LONDON. Centurion is delighted to invite you to enjoy café society at its very finest with Corbin & King. Brought to you by American Express Invites, Centurion Members can enjoy priority access to some of London’s most revered and respected restaurants with a premium table reserved for up to four guests at breakfast, lunch or dinner. This special privilege is guaranteed until 10am on the day of booking, or until 5pm on the day before the reservation for breakfast. Renowned restaurateurs, Chris Corbin and Jeremy King, have owned and managed some of the most iconic and best-loved eateries in London, and today the Corbin & King portfolio boasts a carefully nurtured collection of outstanding restaurants including The Wolseley, The Delaunay, Brasserie Zédel, Colbert, Fischer’s, The Colony Grill Room and Bellanger. Each one of these much in-demand restaurants promises members a very special experience. PLEASE CALL YOUR RELATIONSHIP MANAGER OR CENTURION CONCIERGE ON 1800 23 1889 TO RESERVE YOUR TABLE The benefit is only valid when full payment is made with an American Express Centurion Card. To redeem the benefit, restaurant reservations must be made through your Relationship Manager, and the reservation must be in the Centurion Member’s name. The benefit is valid for seated dining only and cannot be combined with any other offer or promotion. The benefit is limited to one redemption per visit, per Centurion Card, per bill, per table, unless otherwise stated. Blackout dates may apply, please check with your Relationship Manager when making a reservation. Cancellation and no show policies may apply, please check with your Relationship Manager when making a reservation. Benefit may be limited to a maximum number of people, please check with your Relationship Manager when making a reservation. Benefit is subject to availability, the restaurant reserves the right to offer a benefit which they consider to be of similar value should the benefit described not be available. Each reserved table has a maximum number of diners and your booking cannot exceed this. Please check with your Relationship Manager for full availability. All reserved tables may be subject to a pre communicated sitting time. Please check with your Relationship Manager for full availability. All reserved tables will only be held for a maximum of 15 minutes after the confirmed reservation time.