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Set inside the Covent Garden building that was once home to Bow Street Magistrates Court, NoMad London looks to have been worth the wait.
Big budget hotel projects are rarely delivered quickly, but NoMad London has been an especially long time coming. The team started work on the project soon after opening the inaugural NoMad hotel in New York in 2012. The lengthy gestation period is down to a change in location, an extremely complex and ambitious build and - most recently - the pandemic.
Covent Garden’s Bow Street Magistrates’ Court building - which tried many a famous name including Emmeline Pankhurst and the Kray twins - has been completely reworked internally. In fact Andrew Zobler - the owner of NoMad’s parent company Sydell Group - says the hotel is best thought of as an entirely new building within an existing one.
In a move that surprised many, Daniel Humm, chef of New York City s Eleven Madison Park, announced he s changing the restaurant s menu to one that is all plant-based. The three-Michelin starred restaurant, considered one of the best in the world, is also thought to have enormous influence on what happens in the restaurant industry. Daniel Humm, chef at the world-renowned Eleven Madison Park in New York City, stunned many when he announced he was reopening the three-Michelin-starred restaurant in June with a plant-based- only menu. Sebastian Nevols
In a move that surprised many, Daniel Humm, chef of New York City s Eleven Madison Park, announced he s changing the restaurant s menu to one that is all plant-based. The three-Michelin starred restaurant, considered one of the best in the world, is also thought to have enormous influence on what happens in the restaurant industry.
Last Call with Stephen Harutunian, General Manager of Fox & The Knife
Worcester Magazine
I ran into fellow Doherty graduate Stephen Harutunian last week at Ralph’s Rock Diner on one of my very first ventures back into the “real world.” Harutunian was kind enough to entertain my many questions about working in the Boston hospitality scene amidst a global health crisis. With great admiration for the restaurants who have pivoted toward takeout and leveraged social media, Harutunian is prepared to take on the post-pandemic era in stride.
Can you tell us about a restaurant job where you learned a valuable lesson that you have carried with you throughout your career?
Nancy Kruse and Bret Thorn discuss the rising tide of environmental initiatives
Senior food and beverage editor Bret Thorn and food trend expert Nancy Kruse discuss the latest cultural trends in this column.
Nancy Kruse begins:
My inbox has been on the brink of collapse under the weight of press releases and media reports on the subject of restaurateurs’ burgeoning environmental initiatives, Bret. On May 3, to cite one recent example, The New York Times announced that the city’s vaunted Eleven Madison Park’s new, post-pandemic menu would be meatless, albeit at the old, pre-pandemic price of $335 per person including tip. At the same time and at the other end of the operating spectrum, Burger King revealed that it had begun testing new green packaging in 51 stores in the Miami area.