Connect with us

Published

on

Theres no need to score a reservation at one of Daniel Bouluds popular restaurants for a select group of well-heeled diners: They have brought the Michelin-starred chef to their doorstep.

Boulud whose vast empire spans from his French flagship Daniel to the recently opened Japanese speakeasy Joji will launch his first private eatery, Boulud Priv, on the 27th floor of the Mandarin Oriental Residences at 685 Fifth Ave., Side Dish can reveal exclusively. 

“We’ll provide casual dining for breakfast, lunch and dinner, said Boulud, a recipient of Frances Chevalier de la Lgion d’honneur.

Boulud Privs indoor/outdoor space offers sweeping views of the city’s skyline to the 69 residences in the ultra-luxury 55-story glass tower, where a recently-sold studio fetched a record $3.88 million. 

The perks will now include in-residence dining and an at-home sommelier service of curated vintages to stock the condo owners wine fridge.  

“Our team can create menus from our menus. It’s like Uber Eats, but exclusively for my own offerings. I do my own Uber Eats,” Boulud quipped. 

Private restaurants — often known as ‘the dining room’ — were common among a certain set of old-school Upper East Side co-ops, but they came to be de rigueur for the city’s new crop of luxury buildings, which have become like urban country clubs with no need for its “member” residents to ever leave the premises. 

The trend started with 15 Central Park West and climbed to ever higher heights at buildings like 220 Central Park South and 432 Park Ave., the troubled 1,396-foot-tall skyscraper that once tried to recruit Boulud to helm its private restaurant. 

At the time, I was doing other projects and couldn’t, but I presented the young chef who is still running it,” said Boulud, referring to Michelin-starred Australian Chef Shaun Hergatt. 

The trick to running a private residents restaurant, Boulud said, is that “you have to be able to do dishes that change with the market, but also have simplicity.

That means a perfect spaghetti and tomato sauce and also healthy, fresh and simple options. It’s a service and convenience for residents who don’t always want to go out.” 

The ingredients are the stars, he adds, from a perfect waygu steak to seasonal vegetables and burgers. 

“We try to cook food you will enjoy — a tasty, simple, easy menu — not a multi-course experience like a Cafe Boulud or Le Pavillon,” he added. “We don’t run it like a restaurant but like a private dining room.” 

The addition of Boulud Prive caps a  stellar year for the legendary chef.

He celebrated Restaurant Daniel’s 30th anniversary, opened Blue Box Cafe by Daniel Boulud at Tiffany & Co’s flagship on Fifth Avenue and just last week reopened his iconic Cafe Boulud in a glittering new location at 100 E. 63rd St. 

“It’s a new team, a new location, and a new era. It’s really nice, like a rebirth,” Boulud said.

While Cafe Boulud — named for the chef’s great grandparents’ restaurant on their farm in Lyon, France —  in New York was a staple of the Upper East Side elite’s dining options, it shuttered in 2021 following a change of ownership at the Hotel Surrey. 

The new Cafe Boulud, where Altamarea Group’s Vaucluse once stood, will partner with Barnes International Realty, which will open Maison Barnes at the same address next year. 

The French, ‘salon style’ space will feature a bar, dining area, private dining sections, a speakeasy and a wine cellar, according to BIR’s New York director Georgette Farkas, who worked closely with Boulud for two decades.

“I am delighted to take part in bringing you this ensemble of fine dining and event experiences created by Chef Daniel Boulud and Barnes International, for a luxurious taste of l’art de vivre a la Francaise on the Upper East Side,” Farkas wrote on her LinkedIn account. 

Added Boulud: “We will pair with the best brands and hold events around wine, jewelry, fashion, cars, boats, and more.” 

Boulud and his hospitality company, the Dinex Group, have been on a roll since the pandemic ending, opening hotspots like Le Pavillon, where a swath of 42nd St. was shut down to truck in 10,000 pounds of black olive trees hoisted by crane into a window at One Vanderbilt, the $3.3 billion, 1,400-foot-high office tower.  

He also launched Joji, the killer sushi spot hidden inside Grand Central station, Le Gratin downtown and Centurion NY.

A Mandarin Oriental Residences in Beverly Hills will also house a private Boulud restaurant. The propertys rooftop terrace lounge was recently booked for an event honoring Penelope Cruz, star of the upcoming Michael Mann film, Ferrari.

Cruzs friends Salma Hayek and Kristen Stewart hosted the gathering which included celebrities Geena Davia, Eiza Gonzalez, Patricia Arquette, and Vin Diesel.

We hear … Outdoor igloo dining — which popped up during the pandemic — remains a popular option from the city to the Hamptons. On the East End, Gurney’s Montauk Resort & Seawater Spa is offering chic igloo dining. On New Year’s Eve, the igloos can be rented for $250 for two-hour rentals, plus a minimum of $500 for food and beverages, with sharable plates like artisanal meats and cheeses and wild mushroom arancini — for up to six people per igloo.

Meanwhile in the city, Chelsea’s Somewhere Nowhere offers eight heated teardrop-shaped rooftop igloos for up to five guests overlooking the Empire State Building. They each come with an integrated Alexa music system, so diners can control the playlist if not the weather. Their winter cocktails include a choctail made with Woodinville bourbon, Trader Vic’s chocolate liqueur, Rumple Minze, hot chocolate, butter and marshmallows and small bites curated by executive chef Sandy Hall like wagyu beef sliders and mushroom crostini.

The igloos can be booked from Wednesday through Saturday, beginning at $85 per person. Each igloo reservation for two or more includes a bottle of champagne.

We hear Upper East Side’s Mark Hotel, at the corner of 77th and Madison, has launched The Mark Chalet by Jean-Georges Vongerichten to cure your fix for Alpine fondue. The chalet, with wood paneling, gingham and old school ski vibes, is the perfect spot for people watching over Swiss fondue, Veal Zurichoise with Sptzle, mulled wine and hot toddies. It will remain open until March 1, with Pierre Schultz as executive chef.

For a more low-key holiday affair, Stretch Pizza, at 331 Park Avenue South, offers a $24 everything bagel pizza with cream cheese, aged mozzarella, everything bagel spice and chives — along with an option to zhuzh it up with caviar for $120.24 to celebrate the holidays, washed down with a triple lux for $17 — Luxardo sour cherry gin, Luxardo bitter ross, Luxardo Aperitivo and Mamatti for Stretch’s twist on a Negroni. And yes, you can also get it delivered.

Meanwhile neon pink Instagram lovers can click away at Magic Hour Rooftop Bar & Lounge, located at Moxy Times Square, which has created The Pink Winter Lodge: Neon Frost Edition for the holidays, featuring metallic pink fringe, neon walls, and pink trees, along with its iconic carousel and snaps inside a custom snow globe. Cocktails include the pink “boozy hot chocolate,” Aprs Ski, the All that Glitters cocktail and the Aprs Cookie Skillet — all under a retractable roof and city skyline views. 

Continue Reading

Sports

Rising son: Gators task Spurrier Jr. to help QB

Published

on

By

Rising son: Gators task Spurrier Jr. to help QB

GAINESVILLE, Fla. — The Florida Gators are turning to Steve Spurrier to help fix the team’s floundering offense.

Steve Spurrier Jr., anyway.

Interim coach Billy Gonzales said Wednesday the younger Spurrier, who was hired as an offensive analyst earlier this year, will be more involved with quarterback DJ Lagway when the Gators (3-4, 2-2 SEC) play No. 5 Georgia (6-1, 4-1) in Jacksonville on Nov. 1.

Gonzales will have tight ends coach/offensive coordinator Russ Callaway organize the offense alongside quarterbacks coach Ryan O’Hara in the booth. O’Hara will be on the headset calling plays to Lagway.

Spurrier, meanwhile, will be on the sideline working directly with the sophomore quarterback.

“What we’re trying to do right now is tweak a couple things so we can put our players in a better situation to go out and make plays and perform at a higher level,” said Gonzales, named the interim after Billy Napier was fired Sunday. “We all understand that’s what we need to do. So that’s the No. 1 goal for us as a coaching staff right now.”

Napier was dismissed, in large part, because he failed to get Florida’s offense on track in his four seasons. The Gators totaled a combined 50 points in losses to South Florida, LSU, Miami and Texas A&M this fall, and they rank 15th in the league in scoring.

Facing the Bulldogs without Napier could show how much of a hindrance he was to an offense that believes it has enough talent to compete in the SEC. Gonzales has made it clear he wants to open things up more and get the ball down the field to receivers.

Spurrier is a part of the plan. The 54-year-old son of a Hall of Fame player and coach who is a living legend in Gainesville, Spurrier spent the past two years at Tulsa. He also worked at Mississippi State (2020-22), Washington State (2018-19), Western Kentucky (2017) and Oklahoma (2016). Before that, he spent a decade working under his famous father at South Carolina (2005-15).

“Whenever you’re around one of the greatest offensive minds in history, it’s obviously going to rub off on you as well,” Gonzales said. “He’s been involved, but now he’s going to have more of a role because he’s going to be down there on the field with the quarterback looking in his eyes and getting a chance to talk to him and review the film that’s being relayed.

“It’s going to put us in a great situation to help DJ and the quarterbacks perform on the football field.”

Lagway has thrown for 1,513 yards, with nine touchdowns and nine interceptions, this season while playing behind a shaky offensive line. He has looked better of late as he moves closer to fully recovering from a derailed offseason that included core-muscle surgery, nagging shoulder pain and a strained calf muscle.

“It’s been a long journey, and I’m thankful for the good and the bad,” Lagway said. “God doesn’t make any mistakes. I’m just excited to see where my journey continues and how I can continue to get better.”

Continue Reading

Sports

Norvell vows to ‘get it right’ after 3-4 start

Published

on

By

Norvell vows to 'get it right' after 3-4 start

Florida State coach Mike Norvell vowed Wednesday that he and his team “are going to get it right,” as questions swirled about his long-term future following a 3-4 start to the season.

In his first comments since athletic director Michael Alford issued a statement Monday that said there would be a full program evaluation when the season ends, Norvell said he knows the results have not been good enough.

The low point came last week in a 20-13 loss to Stanford, the ninth straight ACC loss for Florida State. After opening the season with a win over Alabama, the Seminoles are now in danger of their season snowballing for a second straight year. Florida State went 2-10 in 2024, a year after winning the ACC championship.

“I know and understand the expectations. There’s no higher expectation than what I have,” Norvell said. “I know it’s not been good enough.”

Florida State is on an open date this week, trying to correct the mistakes that have plagued them in four straight losses — all by one possession. Norvell said different issues have cropped up in each game that have cost them — from penalties, to blown assignments on defense, to turnovers, to an inability to sustain drives and score.

“The team, the staff we’re working extremely hard to get it right. We are going to get it right,” Norvell said.

He added that the statement Alford issued did not come as a surprise, because he is in constant contact with him, university president Richard McCullough and other decision makers on campus.

“I know we have to win games,” Norvell said. “I take great ownership in our results. It’s not been good enough. I hate it for Michael. I hate it for our players. I hate it for the program. I hate it for everybody. That’s on me and this staff and this football team to get that right.

“We’re going to get it fixed, and we’re going to get better.”

Norvell revamped his roster and coaching staff after what he called a disastrous 2024 season, hiring Gus Malzahn as his offensive coordinator and Tony White as his defensive coordinator and going into the transfer portal to add starters across the board. But the recent results harken back to the problems Florida State had a year ago, only adding to the frustration among Seminoles supporters.

Asked how his team could go from dominating Alabama in a 31-17 victory in the opener to losing on the road to Stanford, Norvell said, “It’s college football. There’s great parity. Every team, if you give (them) opportunities, they’re all capable. It’s a weekly focus. Is your best going to show up? If you’re not able to execute to your best, if you’re not able to respond, if you have a bad play or a bad moment, anybody can give you challenges. I believe in this team. I believe in the talent that we have, the way that we will finish. I know what we’re capable of.”

Norvell was also asked whether finishing the season strong will be enough for him to return for a seventh season at Florida State.

“I have a lot of confidence in the long term of what this will be. Until somebody tells me different, I have the absolute belief in the long term,” Norvell said.

Continue Reading

Sports

Sources: Vitello finalizing Giants deal in MLB first

Published

on

By

Sources: Vitello finalizing Giants deal in MLB first

Tennessee coach Tony Vitello is finalizing a deal to become the next manager of the San Francisco Giants, sources tell ESPN, marking the first time a big league team has plucked a manager directly from a college program without any experience as a professional coach, sources told ESPN.

Following days of negotiations in which Vitello considered staying at Tennessee, where he won the Men’s College World Series in 2024, a deal is on the verge of being finalized between the two sides. He will replace Bob Melvin, who was fired Sept. 29 following an 81-81 season, the Giants’ fourth consecutive year without a playoff berth.

Vitello, 47, was regarded as one of the best coaches in college baseball, a high-energy recruiting wizard who built talent-laden teams and turned around a program that had toiled in mediocrity for decades. He emerged as the Giants’ main target after former San Francisco catcher Nick Hundley withdrew from consideration.

By making Vitello his first managerial hire, San Francisco president of baseball operations Buster Posey is banking on the success at Tennessee translating to the major leagues. Chosen over former Baltimore Orioles manager Brandon Hyde and two other former big league catchers interviewed by the Giants — Kurt Suzuki and Vance Wilson — Vitello distinguished himself as one of the preeminent coaches in the country during a two-decade career as an assistant and head coach in college, enough so that the Giants were willing to pay the $3 million buyout on his contract, sources said.

The closest facsimile to Vitello would be Milwaukee Brewers manager Pat Murphy, who spent 25 years coaching in college before joining the San Diego Padres as a minor league manager. Murphy then spent eight years as Brewers bench coach before taking over as manager in 2024, when he won National League Manager of the Year.

Vitello’s move to the major leagues will come at a far more rapid pace. Outside of a first-place NL West finish in 2021, the Giants have finished third or worse in the division every year since 2017. Beyond the dominance of the Los Angeles Dodgers, the Giants are seen by evaluators as a less-talented team than San Diego and Arizona as well. San Francisco’s core of first baseman Rafael Devers, shortstop Willy Adames and third baseman Matt Chapman is solid — and could be strengthened this winter via free agent spending, according to sources.

Following more than 10 years as an assistant coach at Missouri, TCU and Arkansas, Vitello took over a moribund Tennessee program before the 2018 season and posted a 341-131 record, advancing to the Men’s College World Series in 2021, 2023 and 2024. With a pair of eventual first-round draft picks and four second-rounders, Tennessee beat Texas A&M to win the school’s first baseball national championship last year.

Vitello, whose boisterous personality endeared him at Tennessee and chafed other SEC schools, would enter an entirely different realm in MLB. Whereas college jobs are often defined by the success of recruiting classes, major league teams are constructed by baseball-operations departments with the manager relied upon for clubhouse cohesion, in-game decision-making, bullpen usage and daily media interactions.

The reticence of MLB teams to dip into the college ranks for managers is long established and has run counter to the hiring practices of other professional sports leagues. NFL teams have regularly plucked head coaches from the college ranks, and in the NBA, there is no stigma associated with college coaches. Major league organizations have been more open to hiring coaches from college than managers. Pitching coach Wes Johnson left Arkansas to take the same role with the Minnesota Twins in 2019; he left the Twins three years later to accept the pitching coach job at LSU before joining Georgia as its head coach prior to the 2024 season.

Vitello’s philosophies on the game and personality, sources said, intrigued Posey and aligned with what the future Hall of Famer hopes to build in San Francisco. In an interview with ESPN in June, Vitello said his reputation as a rabble-rouser did not bother him and that he had no plans to change his approach to coaching, which called for pushing boundaries.

“I think you don’t know where the line is until you cross it. And then you make an adjustment,” Vitello said. “I don’t want our guys, if they give them a coloring book, I don’t want them just coloring inside the lines. You know, come up with something different.”

Continue Reading

Trending