Author: Laura Camila

New York City College of Technology, CUNY

Department of Hospitality Management

Janet Lefler Dining Room

 

MEMORANDUM

 

To: Professor Rosa Abreu, Director of Service

From: Laura C. Fernandez

Date: 10/03/19

 

RE:  New York Times Restaurant Review

 

New York is a city that keeps evolving in terms of how its is seen and represented in the culinary field. New concepts and modern cuisuines might be the new representation that would truly speak of New York today.

 

Pete Wells was asked for a place to eat, a place that would speak of New York. First thought was Bar Pisellino, a small bar offering italian classic cocktails like the famous Sgroppino and classic Italian small bites like the tuna tramezzino. A very quick place, with big windows where you can see the crossing streets outside and also you see everyone inside the place. Probably 10 years ago this would’ve been the truly representation of New York but today the scene looks a little different. 

New Yorkers now look for something more exclusive, less crowded and more intimate. Somewhere where you feel the food is being prepared especially for you. Wells, suggests “Frevo” is that place that speaks of New York, a place that protects its visitors from the lousy streets. Frevo hides in a secret place right behind the walls of an Art Gallery offering a five course menu for $124 with the opportunity of sitting at a chef’s menu where the food is made especially for you. 

Trends in restaurants in New York keep changing over time, even though secret restaurants and bars have been operating for many years. Now they have become the kind of place a New York would go. Speakeasy style restaurants that would make a New Yorker or anyone feel quite special.

 

“Providing Over 70 Years of Quality Service to the Hospitality Industry”

New York City College of Technology, CUNY

Department of Hospitality Management

Janet Lefler Dining Room

 

MEMORANDUM

 

To: Professor Rosa Abreu, Director of Service

From: Laura C. Fernandez

Date: 09/25/19

 

RE:  New York Times Restaurant Review

 

Recently open high end chinese restaurant Hutong located in midtown brings a more complex and fine chinese cuisine to New York. 

 

New york is known for being the city where you can almost replicate any cuisine in the world, from the most basic, tasty and casual dishes to the most extraordinary and refined version of them. Some of the most popular fine dining restaurants in New York include the Italian cuisine and the French cuisine, but nowadays you can find others such as Peruvian or Mexican. What we have not really seen is a high end Chinese restaurant. 

Hutong is located in Midtown Manhattan, it is a Northern Chinese restaurant and the first of its version was originally opened in Hong Kong in 2003. The restaurant is beautifully decorated, walls in the entrance hall are made of glass where you can see through wine bottles used for decoration purposes. Pete Wells highlights dishes like the dim sum which he believes no other restaurant can compete with them and also the “chewy, charcoal-black mini-footballs stuffed with pork” as he describes it. Wells, recognizes the precision and discipline in the kitchen of this restaurant by observing the art of craft the do with their dishes, something that has rarely been seen in the Chinese restaurants in the city. 

 

It is not common to see high end Chinese cuisine restaurants in the city, Hutong not only brings a more fine version of it, but they have really mastered the art of Chinese cuisine. 

“Providing Over 70 Years of Quality Service to the Hospitality Industry”

New York City College of Technology, CUNY

Department of Hospitality Management

Janet Lefler Dining Room

 

MEMORANDUM

 

To: Professor Rosa Abreu, Director of Service

From: Laura C. Fernandez

Date: 9/19/19

 

RE:  New York Times Restaurant Review

 

Chef Jose Luis Chavez opened Mission Ceviche in several markets in New York City serving authentic Peruvian ceviche in an innovative and still strange way for most New Yorkers. His new restaurant brings more dishes and ingredients that are just as delightful as the classic ceviches. 

 

Mr. Chavez opened the first Mission ceviche in Gansevoort Market followed by the one in Canal street market and most likely opening another one at the end of the year. Mr. Chavez serves the classic Peruvian fish ceviche as well as a mixto ceviche, but he also serves ceviche bowls. You get the same ceviche but over a bed or rice, salad or quinoa for extra charge. Pete Wells mentions in the article that these bowls still contain the Peruvian formula, meaning that the food still has the authentic taste of Peruvian food. On his first visit, Wells thought mr. Chavez was ready to open a restaurant and consequently Mr. Chavez opened his first Mission Ceviche restaurant in the upper east side of Manhattan. The menu offers a wide selection of ceviches but also a more “fuller picture of Peruvian Cuisine” and, as Pete says “there is nothing to avoid” in the menu. Dishes like anticuchos, aji de gallina and peruvian paella are part of the menu as well a variety of artistic ceviches including even  a vegetarian option.

 

Mr. Chavez new restaurant offers classic and delicious peruvian dishes, but ceviches seem to still be still be the star of the show. Like Wells says in the article, ceviches are just like the art of mixology. 

 

“Providing Over 70 Years of Quality Service to the Hospitality Industry”