Giacomo Gallina’s arrival at the Bucaneve marks a new chapter for the hotel and is part of a larger project spearheaded by Anna Zegna, president of Fondazione Zegna.
The café, serving California-inspired food, wine, coffee and kombucha, partially benefits the Robin Hood foundation and hires from the organization as well.
The chef deeply transformed the Italian food scene in the Eighties with revolutionary dishes, including the saffron risotto with edible gold leaves.
The designer’s longtime communications director has released a second volume of pastry recipes.
The restaurant is now open inside the 1 Hotel in Brooklyn Bridge Park.
Chef Greg Proechel’s vision results in a seasonal menu that is largely simple but far from boring.
Athena Calderone, a onetime New York club kid who found a passion for cooking as a young mother, releases her first cookbook, “Cook Beautiful.”
A recipe from “Cook Beautiful,” out today from Athena Calderone.
The experimental Chicago chef has brought his cocktail bar to New York City.