Restaurant Review: Bungalow Is Our New Favorite Downtown Destination

Urban Hill, a new restaurant, has opened in Salt Lake City's Post District, a $200 million development revitalizing the Granary District. The restaurant is the latest venture by Leave Room for Dessert Eateries (LRFDE), a family-owned restaurant group from Park City, known for Hearth and Hill and Hill’s Kitchen cafe and catering. LRFDE Co-owner Brooks Kirchheimer expressed the group's excitement to contribute to Salt Lake City's growing culinary scene and to help establish the Granary District as a hub for culture and commerce, drawing parallels to Denver’s RiNo and Chicago’s Fulton Market. The interior design of Urban Hill is a significant feature, with LRFDE Director of Operations Ryan Mickelson noting the effort to secure Denver-based Semple Brown for the decor. The design is described as stunning, upscale, and sophisticated, yet warm and inviting, incorporating abundant wood elements. The restaurant boasts a 190-seat dining room, an open kitchen, two private dining rooms (one with a soapstone-clad fireplace), a 1,500 square foot patio, and a quartzite-topped bar area. Commissioned paintings by local artist Samantha daSilva further enhance the ambiance. Executive Chef Nick Zocco, previously from SW Steakhouse at Wynn Las Vegas and locally from Tupelo Park City and Afterword in Heber, leads the kitchen. Chef Zocco’s menu focuses on fresh seafood, locally-sourced steaks and game, and raw bar items like oysters and Maine lobster salad. A standout appetizer is the Crudo, featuring sushi-grade raw hiramasa slices in a tangerine aguachile with salted cucumber, jalapeño, furikake, microgreens, and toasted sesame seeds. Other starters include chorizo croquetas, coal-roasted beets, crispy calamari, and dill-seasoned latkes. The Crispy Fried Tofu, with lettuce leaves, mint, Thai basil, cucumber, pickled red onion, crispy shallots, sticky rice, and lemongrass vinaigrette, is also highlighted for its complexity and flavor. Unique pasta-based appetizers are also offered, such as Spring Potato Gnocchi and the Peekytoe Crab Ravioli. The ravioli, a creative combination of delicate Blue Hill Bay crab-stuffed pasta in vodka sauce with fennel pollen and crispy Calabrese, is noted for its full flavor. The restaurant’s extensive beverage program includes a curated 2,400-bottle wine room with Old and New World wines. Sommelier and Beverage Manager Bijan Ghiai provides expertise and recommendations to guests. Entree options cater to diverse preferences, including the Fire-Roasted Squash for vegetarians, Wild-Caught Halibut, and Pacifico Striped Bass. The Half Roasted Chicken, served with Moroccan couscous, fava beans, sauteed farm greens, harissa, and natural jus, is praised for its perfect execution. Meat entrees feature Creekstone Farms Filet, Lamb Porterhouse, Bison Ribeye, Pork Chop Milanese, and a 20-oz. Creekstone Farms Dry-Aged Ribeye. Desserts by Executive Pastry Chef Chris Straughan include a highly praised Banana Cream Pie with salted caramel and chocolate chantilly, as well as Chocolate Souffle, Cheesecake, Ice Cream Trio, and Affogato, alongside a selection of sweet and fortified wines. The service at Urban Hill is described as top-notch, with servers and managers providing knowledgeable, professional, and friendly assistance. The overall dining experience is characterized by excellent service, spectacular ambiance, an exceptional wine selection, and Chef Zocco’s cuisine, indicating that Urban Hill is a strong addition to Salt Lake City's culinary landscape. #UrbanHill #RestaurantReview #SaltLakeCity #PostDistrict #FineDining #CulinaryScene #ChefNickZocco #WineSelection #RestaurantDesign

The Bungalow Kitchen, a new social dining concept and community clubhouse, has opened in Tiburon, California, through a collaboration between award-winning Chef Michael Mina of MINA Group and hospitality veteran Brent Bolthouse, founder of The Bungalow Hospitality Group. This establishment is strategically located on the San Francisco Bay, offering patrons uninterrupted views of the water, Angel Island, and the distant city skyline. Its design, characterized by a cozy, eclectic bohemian aesthetic, was crafted by acclaimed interior designer Martin Brudnizki, drawing inspiration from Tiburon’s historical bohemian culture and the residential feel of Bolthouse’s original 'The Bungalow' locations in Southern California. The venue is intended to serve as an extension of the community's living room, providing a flexible space for various social activities beyond just dining, such as brunch with family or evening gatherings with friends for a game of pool and drinks. Chef Michael Mina's menu for The Bungalow Kitchen is deeply influenced by the Bay Area and the broader California region, emphasizing seasonal ingredients. The culinary approach focuses on inventive adaptations of classic and comforting dishes, designed to make guests feel at home. Notable menu items include the NorCal Shellfish Tasting, featuring Pacific oysters, Fort Bragg sea urchin and salmon roe, poached spot prawn Dungeness crab Louie, and a Bodega Bay clam cocktail. Other highlights include the Garden Crudité Bowl with various dipping sauces, MINA Group classics like the Ahi Tuna Tartare and Lobster Pot Pie, and hearty main courses such as Wood-Fired Natural Chicken and Roasted Liberty Farms Duck. The brunch menu offers unique twists on breakfast favorites, including Sweet Potato Pancakes with king salmon gravlax and optional caviar, and Coconut French Toast with pistachio praline, lemon curd, and strawberry compote. The bar program, overseen by MINA Group’s Director of Bars, Mike Lay, features a selection of innovative cocktails designed for enjoyment with meals or in a more relaxed setting. Signature cocktails include the classic Bungalow Margarita and The Bungalow Old Fashioned, alongside Bay Area-inspired creations like the City Lights, a chamomile-infused vodka cocktail. Brunch cocktails include The Bloody Maria, made with Diane Mina’s Original Bloody Mary Mix, and The Yacht Water, a tequila-based drink paired with Brokaw Avocado Toast. The restaurant also boasts an extensive wine program with over 150 offerings, curated by Wine Director Jeremy Shanker and Lead Sommelier Jerad Ruhl. This selection ranges from Mediterranean whites to rare bottles, including a dedicated page for Marin County wines and another pairing wines with Brent Bolthouse’s top 10 favorite music albums. The choice of Tiburon as the location stemmed from a serendipitous opportunity presented by their shared landlord, highlighting the area’s scenic beauty and the potential to create a unique dining and social hub. #BrentBolthouse #MichaelMina #Tiburon #TheBungalowKitchen #SocialDining #CaliforniaCuisine #WaterfrontRestaurant #MartinBrudnizki #BayAreaDining

Bungalow, a new Indian restaurant in New York's East Village, offers a dining experience that blends retro Indian members' club aesthetics with contemporary culinary artistry. The restaurant is helmed by a celebrity chef, known from MasterChef India, who actively engages with diners, enhancing the overall vibrant atmosphere. The interior design features elements such as rugs, murals, and a subterranean layout that extends into a greenhouse filled with chandeliers, creating a unique and flashy ambiance, complemented by a bass-heavy soundtrack. The menu at Bungalow provides a comprehensive exploration of Indian cuisine, moving beyond typical Indian restaurant offerings. Notable dishes include a rich daal, elevated by housemade butter, and the Indian Jewish chicken chitarnee, characterized by a blend of tamarind and garlic. Another highlight is the slow-cooked Rajasthani lamb, served in a deeply flavored chocolate-brown gravy, thickened with caramelized onions. The portion sizes are generous, indicating that the restaurant prioritizes hearty meals, encouraging group dining to fully experience the extensive menu. While the large plates consistently receive positive feedback for their memorable flavors, the smaller plates present a more experimental approach. Items such as the kataifi-coated yogurt kebabs and purple sweet potato chaat showcase innovative combinations, though their reception can be varied. The review suggests that dishes with less conventional descriptions often prove to be the most surprising and delightful. The culinary strength of Bungalow lies in its authentic and unpretentious food, which stands out despite the restaurant's celebrity association. For those planning to visit, Bungalow offers online reservations 20 days in advance, starting at 11 AM. The restaurant also accommodates walk-ins for both the dining area and an eight-seat bar. Securing a walk-in table is generally easier earlier in the week. Email inquiries are also an option for reservations or information. The restaurant has received an 8.6 rating, placing it on a list of highly recommended dining destinations. Specific dishes recommended include Ammi’s Lamb Chops, praised for their tender texture and a thick coating of garlic and mango powder. The Anarkali Chicken, with its sweet pomegranate glaze and crispy charred edges, is another popular choice, particularly suitable for sharing among four people. Chicken Amrit, a North Indian dish, is highlighted for its rich, complex, sweet, and savory flavor profile. The Rajasthani Pulled Lamb, slow-cooked for approximately eight hours, is noted for its pudding-thick sauce, best enjoyed with a side of rice to absorb the flavors of pickled chili and ginger. The Spice Roasted Pineapple, a vegan option, is described as sweet and spicy, served in a velvety curry with lemon and green chili. Conversely, the Smoked Sweet Potato Chaat is mentioned as a less impressive dish, becoming monotonous despite its tart green mango sauce. #IndianCuisine #NewYorkRestaurants #EastVillageDining #CelebrityChef #FineDining #ReservationsNYC #FoodReview #DinnerSpots #NYCFoodie

Fifth Group Restaurants, known for establishments like La Tavola and Ecco, is set to transform its Midtown seafood restaurant, Lure, into Lure Saltwater Kitchen and Bar. The original Lure will close on September 2nd, with the new concept opening just a week later. The renovation reflects changes in the dining scene and habits within Midtown, aiming to inject new excitement and energy into the space that has been operational for 13 years. Lure Saltwater Kitchen and Bar will maintain its focus on sustainable seafood, but with a revamped approach centered around small plates prepared on a newly installed wood-fire grill. The interior will undergo a refresh, and a new patio bar is being added to enhance the dining experience. The beverage program is also being updated to complement the new culinary direction. To lead this transformation, the team has brought in chef de cuisine Olivier Reedholm, formerly of The Grey in Savannah and the Michelin-starred Under in Norway. Reedholm will collaborate with Fifth Group's vice president of culinary, Mark Jeffers, and director of culinary, Brandon Chavannes, who was involved in the initial opening of Lure. This culinary trio is partnering with Farmers & Fisherman Purveyors to ensure that all seafood items adhere to the Monterey Bay Aquarium’s Seafood Watch List, promoting sustainability. A key feature of the new menu will be the daily-to-weekly changing “Fleeting Moments” selection, offering fresh oysters, aguachile, crudo, ceviche, and tartare. This ensures a dynamic menu, encouraging repeat visits. A unique shared plate option, the “Tackle Box-Chef Assortment,” will present raw bar items in a vintage tackle box. The small plates section will feature imaginative dishes such as mussels in Thai coconut broth, blue crab tamale with pumpkin mole, and crispy shrimp with Chinese chili garlic crunch, peanuts, and seaweed. For diners preferring more traditional entrees, five options will be available, including pork shank, wood-grilled chicken, wagyu steak frites, and a filet of fish in brown butter sauce. These dishes aim to provide a classic yet approachable dining experience, distinct from a formal chop house. The wood-fire grill is expected to impart unique and dynamic flavors to these offerings. To cater to health-conscious guests, Lure Saltwater Kitchen will offer “Breadless Service” with house-made kimchi, pickles, and spicy condiments, alongside gluten-free anchovy garlic bread. Salads and vegetables will be available from the “From the Soil” section of the menu. A notable dessert item will be wood-fired, slow-roasted pineapple in rum caramel, served with house-made ice cream. The beverage program, curated by Fifth Group head of beverage innovation Ian Mendelsohn, will feature cocktails designed to complement the kitchen’s bright and exotic flavors. Options will include a frozen “creamsicle” cocktail and drinks incorporating shochu, yuzu, lemongrass, and chili. The wine list will expand to about 50 sustainable, biodynamic, or organic varieties, and eight beers will also be on offer. The aesthetic changes, guided by design team ai3 (who also designed the original Lure), will introduce new pops of color, including red and green, throughout both the indoor and outdoor spaces. New patio furniture and murals by a local artist will contribute to the refreshed ambiance. The new patio bar will host a happy hour from 4 p.m. to 6 p.m. daily, featuring half-price oysters. Beyond culinary and design enhancements, Lure Saltwater Kitchen emphasizes environmental sustainability. The restaurant will collect rainwater for toilet flushing and plant watering. It has also partnered with Shell to Shore, a nonprofit organization that repurposes oyster shells to rebuild reefs, thus contributing to marine ecosystem restoration. The new Lure will soft-open on September 10th, with its official grand opening slated for September 16th. #FifthGroupRestaurants #LureSaltwaterKitchenAndBar #MidtownAtlanta #SustainableSeafood #RestaurantRedevelopment #WoodFireGrill #SmallPlates #EnvironmentalSustainability

Oide Kitchen, a new bento shop, has recently opened in Downtown Honolulu's Arcade Building, taking over a space that previously housed various eateries. The establishment is a reincarnation of Okonomiyaki Chibo, a Japanese restaurant that operated in Waikīkī for three decades before closing due to rising rent. The owners have pivoted to a bento shop model, aiming to cater to the Downtown lunch crowd with familiar grab-and-go options and made-to-order dishes. The name "Oide" is an informal Japanese word meaning "come," reflecting the owners' welcoming approach. The menu at Oide Kitchen features a variety of bentos, salads, side dishes, and donburi bowls. Popular bento options include Chicken namban, garlic chicken, salmon, and garlic shrimp, all priced between $14 and $15. A tofu vegetable bento is available for $13.75, and the Oide salad costs $12. Each bento includes a substantial portion of rice, two vegetable sides, and pickles, offering a complete meal. For those seeking a made-to-order option, the loco moco don, priced at $16, features a thick hamburger patty and egg served with a demi-glace gravy over rice. Customers can also choose from additional side dishes to complement their meals. Examples include potato salad for $5 and dashimaki tamago, a rolled omelet, for $7. The garlic chicken bento, highlighted in the article, consists of grilled chicken served with a shoyu sauce, noted for its strong garlic flavor. The generous portions and flavorful dishes have been well-received, particularly the well-cooked rice. The Arcade Building has historically hosted various culinary establishments, including the Silk Road Café, which offered Uzbek cuisine. Oide Kitchen now brings a different culinary experience to the location, focusing on Japanese-inspired bentos. The owners' transition from a full-service restaurant to a bento shop signifies an adaptation to market demands and the specific needs of the Downtown workforce, offering convenient and satisfying lunch options. The positive reception from early customers, including the author and their coworkers, suggests that Oide Kitchen is establishing itself as a viable option for local diners. #OideKitchen #BentoShop #DowntownHonolulu #JapaneseCuisine #GrabAndGo #LocalEats #HonoluluDining #ArcadeBuilding

The article showcases 53, an Asian-fusion restaurant in Midtown Manhattan, designed by ICrave, led by founder and CEO Lionel Ohayon. Located at the base of Ateliers Jean Nouvel’s 53 West 53 residential tower, adjacent to the Museum of Modern Art (MoMA), the restaurant aims to provide an immersive dining experience that transcends mere culinary satisfaction. Ohayon emphasizes the concept of a “yummy” room, where a harmonious blend of lighting, acoustics, materiality, layout, visual impact, and a sense of discovery compels diners to return. The restaurant was recognized as a 2022 Best of Year Winner for Fine Dining. The 11,000-square-foot space is divided into a street-level bistro and a subterranean main dining room. Jean Nouvel’s architectural design, characterized by angular beams, allows for expansive column-free areas and intimate dining zones. Given its proximity to a world-renowned contemporary art museum, ICrave approached the project not as traditional interior design but as a sculptural or painterly endeavor. This artistic philosophy is evident in the restaurant's most prominent feature: three dozen giant curving fins that span the entire width of the space. These fins emerge from the street-level ceiling, cascade down in front of the bistro, sweep underneath, and wrap around the ceiling of the main dining room. Each fin is edged with a bright stripe, featuring nine neon-like colors derived from the Nine-Dragon Wall reliefs found in Chinese imperial palaces. These hues also subtly reference the diverse Asian cultures represented in the menu and the modern art displayed at MoMA. The restaurant plans to host a rotating selection of fine art in collaboration with the Friedrich Petzel Gallery. The fin installation, glossy black on one side and sepia-toned on the other, creates a lenticular effect as guests move through the restaurant or view it from the sidewalk. Ohayon describes the installation as both a loom and a veil, with its vibrant colors attracting attention from passersby and directing their gaze to the aerial arrangement of tables, banquettes, and chairs set on an ink-wash carpet, which features subtle smokey grays echoing Nouvel’s steel construction. Ohayon highlights the importance of creating a unique piece of the city's landscape, fostering memories for visitors and a sense of place for residents. The sculptural architectural gesture draws inspiration from the Chinese artistic principle of xieyi, emphasizing broad, expressive strokes and representing the chi or energy flow within 53. In contrast, the principle of gongbi, which focuses on realism and fine detail, guided the selection of decor elements. For example, the colors from the fin edges are subtly echoed in the precious stones used as chopstick rests. Lighting, a critical component of the "yummy" atmosphere, was developed in collaboration with Licht, ICrave's in-house studio. The main dining room features cove lighting, slender cylindrical pendant fixtures that adjust with ceiling height variations, and circular sconces softly illuminating the ecru suede-like walls. An ethereal cluster of small LEDs forms a twinkling cloud above the bar. All lighting elements emit 2,600 Kelvins, complemented by rechargeable Japanese table lights, creating a warm, cinematic glow. The material palette emphasizes honesty and natural finishes, including stone bar counters, white oak paneling, leather banquette upholstery, and wool rugs. The deliberate juxtaposition of warm and cool tones reinforces the duality of hard and soft, grand and humble, evident throughout the design. Lionel Ohayon personally led the design of this project, finding it a creatively cathartic and rewarding opportunity to shape New York City's landscape. He aimed for an expression that aligns with its location next to MoMA, showcasing exuberance with mature restraint, moving away from what he perceived as a "Brooklyn-ification" of Manhattan's design aesthetic. ICrave's extensive experience in hospitality design, spanning over 20 years, allowed them to create a restaurant interior that honors its cuisine without resorting to pastiche, understands its contextual importance, and is as delightful as the food it serves. #RestaurantDesign #InteriorDesign #MidtownManhattan #ICrave #FineDining #ArchitecturalSculpture #LightingDesign #AsianFusion #LuxuryHospitality

Michelin-starred chef Vikas Khanna has opened his new restaurant, Bungalow, in New York City's East Village. The restaurant, a collaboration with Bombay House Hospitality CEO Jimmy Rizvi, aims to offer an authentic multiregional Indian cuisine experience infused with nostalgia. Khanna emphasizes that Bungalow is more than just a culinary venture; it's a tribute to the legacy of Indian cuisine in the East Village, a neighborhood he deeply respects for its role in fostering cultural art and reform. The chef revealed that the restaurant received early approval from two significant figures in his life: renowned chef Eric Ripert and his mother, highlighting their critical but supportive feedback as a source of confidence. The dining room at Bungalow is designed to evoke a sense of home and celebration, featuring winding green foliage, chandeliers, colorful murals within arched panels, and orange marigolds at the entrance. This aesthetic complements the restaurant's name, which pays homage to Indian country clubs and large family gatherings, aiming to create a memorable experience for diners. The menu at Bungalow is deeply personal for Khanna, each dish telling a story rooted in his experiences and the diverse culinary traditions of India. The meal commences with crispy papadum, a reinterpretation of tapioca finger chips, designed to evoke childhood memories for many Indian patrons. Khanna recounts how this particular dish has already sparked numerous nostalgic conversations among early guests, fulfilling his vision of connecting diners with broader cultural narratives. He describes his menu not merely as a list of ingredients but as a collection of narratives, each item holding a special significance derived from his travels and life. Key dishes include the Banarasi Puri, served with beetroot and pineapple, which is inspired by the spiritual city of Varanasi/Banaras. Khanna recalls a powerful experience there, where the city's ancient atmosphere and a specific interaction by the Ganges River inspired this festive dish. He notes that New York, while a vibrant city, can be challenging for artists, and Varanasi has often served as a sanctuary for him, inspiring his 2020 film “The Last Color” as well. Another highlighted dish is the Purple Sweet Potato Chaat, accompanied by green mango sauce, which harks back to his memories of street food in Delhi during early spring. The Spice Roasted Pineapple, a large plate, draws inspiration from the harvest festivals of South India, reflecting Khanna's culinary education in the region and a memorable pineapple curry he encountered during such a festival. The dessert menu further weaves in nostalgic elements, featuring a molten Black Forest cake, a popular childhood birthday cake in India, paired with gulab jamun ice cream. This dessert is a poignant tribute to Indian parents and the joyous early celebrations they organized. Khanna's overarching goal for Bungalow is for the food to serve as a conduit for stories and cultural continuity, allowing diners to engage with the rich heritage of Indian cuisine beyond just the flavors. He aims for the restaurant to be a space where food acts as a vehicle for shared experiences and a deeper appreciation of culinary traditions. #VikasKhanna #BungalowRestaurant #IndianCuisine #EastVillage #NewYorkDining #MichelinStarChef #NostalgicFood #CulinaryArt

Bungalow, a new restaurant by Michelin-starred chef Vikas Khanna, offers an immersive Indian dining experience in Manhattan. The restaurant, a collaboration between Chef Khanna and Bombay House Hospitality founder and CEO Jimmy Rizvi, aims to transport diners to the nostalgic atmosphere of Indian country clubs. The interior design of Bungalow is a key element of this immersive experience, featuring rich fabrics, jewel tones, welcoming pastels, brass, glass, and wood. This careful curation creates a sophisticated atmosphere that evokes the aesthetics of vintage Indian living, effectively making guests forget they are in New York City. The ambiance is further enhanced by traditional Indian music. The culinary offerings at Bungalow are a central highlight, showcasing the diverse flavors and heritage of Indian cuisine. Chef Khanna and Rizvi have meticulously crafted a menu that reflects the post-independence culinary influences and the vibrant club culture that shaped modern India. The dishes are sourced from various regions, ranging from the Kashmir Valley to the pepper estates of Tamil Nadu, ensuring a broad representation of regional favorites. Attention to detail is evident not only in the flavors but also in the presentation, with gorgeous plating and strategically mismatched dinnerware contributing to the overall aesthetic. Several dishes stand out on the menu. The Kiss of Kashmir features lotus roots, kidney beans, pickled turnips, and walnut raita, offering a unique blend of textures and tastes. The purple sweet potato chaat is another notable item, prepared with green mango sauce, yam chips, and chickpea droplets, providing a refreshing and complex flavor profile. The yogurt kabab presents a novel texture, skillfully crafted from kataifi, purple cabbage, ginger, and spicy mango caulis, defying expectations of a traditional kabab. For dessert, the Dil Mango More is a highly sought-after item, served in limited quantities each evening. This dessert uses exclusive Alfonso mangoes imported directly from Devgarh, India, promising an unparalleled mango experience. The beverage program at Bungalow complements the food with equally bold and flavorful concoctions. The Chai Paani is a clarified chai masala milk punch served with toasted Parle-G crumble, offering a comforting yet sophisticated drink. Another notable drink is the Kaali Peeli, a turmeric-infused tequila and mango cocktail, whose name translates to “black and yellow” as a tribute to the iconic yellow taxis of both Bombay and New York City. Overall, Bungalow provides an escape from the urban environment, inviting diners into a richly themed Indian experience. The combination of its meticulously designed interior, the authentic and diverse menu, and unique beverages aims to create a memorable culinary journey, evoking the charm of India’s social clubs and offering a distinct cultural immersion without leaving Manhattan. #ChefVikasKhanna #BungalowNYC #IndianCuisine #FineDining #ManhattanRestaurants #ImmersiveExperience #CulinaryJourney #NewRestaurant #FoodAndDrink

The San Francisco Proper, a luxury hotel located in the city's Mid-Market neighborhood, showcases the interior design prowess of Kelly Wearstler, often referred to as "the presiding grande dame of West Coast interior design" by The New Yorker. Wearstler was responsible for the interior public areas, restaurants, and guest rooms of the 131-room boutique hotel. The historic building, originally constructed in 1926 by architect Albert Pissis, features a facade of brick, stone, and terracotta. It was recently repurposed by the local firm Hornberger + Worstell into its current hotel iteration. Wearstler's design concept for the hotel revolves around a narrative of a bohemian woman. She envisioned the hotel as the home of this sophisticated individual, creating a series of living rooms that invite guests to linger in an eclectic, artful salon. This imaginative backstory adds a layer of character and intimacy to the hotel's ambiance, suggesting a sense of awaiting its intriguing inhabitant and her black cat, Charmaine. The aesthetic draws from various eras, blending contemporary sensibilities with old-world charm. Wearstler curated a collection of custom furniture, fabrics, lighting, and wallcoverings, complementing them with vintage pieces sourced from Paris, Milan, and San Francisco. This meticulous selection injects historical depth and a vibrant, modern feel into each space. The lobby salon exemplifies this approach, featuring unique artwork and furnishings arranged to evoke a residential setting. Art plays a significant role, with paintings by local artists such as Joe Ferriso and Jonathon Anzalone displayed prominently in the lobby. In the guest rooms, Wearstler’s innovative use of patterns is evident; she combines four different patterns to modernize classic designs, adding depth and dimension. She designed 32 original patterns exclusively for the hotel, drawing inspiration from vintage graphics across Europe. This diverse mix of textures and natural materials harmonizes with the original building's patina, introducing a touch of modern wit and comfort. The intimate dining room further showcases this fusion of styles, furnished with elements from an array of modernist designs. Throughout the hotel, thoughtful details abound. For instance, the bathrooms integrate different colored tiles on floors and walls for visual contrast. The guest rooms are distinguished by rich, warm oak floors, and some even feature stylish bunk beds, catering to families. Wearstler's overarching goal was to create an updated version of a European salon, a hotel that offers a residential atmosphere reminiscent of the comfortable, artful living spaces of the past. The San Francisco Proper stands as a testament to her vision, seamlessly marrying historical grandeur with a distinctly bohemian, contemporary spirit. #HotelDesign #InteriorDesign #BoutiqueHotel #SanFrancisco #KellyWearstler #BohemianStyle #VintageModern #LuxuryTravel #HospitalityDesign

Bungalow, a new Indian restaurant in New York’s East Village, is a collaboration between acclaimed chef Vikas Khanna and restaurateur Jimmy Rizvi of the GupShup team. The restaurant aims to redefine Indian country club cuisine, drawing inspiration from aristocratic lodges and members-only clubhouses in India during the British Raj. The name "Bungalow" is an anglicization of the Indian word "bangla," referring to such lodgings, and reflects the establishment’s sophisticated yet approachable concept. The restaurant opened on March 23, a date chosen by Khanna as it coincides with his late sister Radhika's birthday, adding a personal dimension to the project. The concept of Bungalow involves reclaiming and elevating clubhouse cuisine, moving beyond the traditional British-influenced fare to offer a more authentically Indian experience. While classic club favorites are referenced, the menu emphasizes a modern and diverse culinary journey across India’s regions. For instance, dishes like aloo tuk and sweet potato chaat are reimagined to fit this elevated vision. The restaurant also subtly integrates Indian cultural elements, such as the auspicious number “101” on its stationery, housemade mouth fresheners, and a nostalgic take on Indian chips. The interior design, crafted by Jimmy Rizvi’s sister Shaila Rizvi, further enhances this theme, featuring a facade resembling the Golden Temple's stairs and a lounge reminiscent of a clubhouse library, filled with Indian rattan furniture and cookbooks. Chef Khanna brings extensive experience to Bungalow, having previously earned a Michelin star as the executive chef at Junoon. He views Bungalow as one of his most personal and innovative projects, highlighting his commitment to showcasing the breadth of Indian cuisine. Rizvi and Khanna emphasize that their goal is not to compete with other New York Indian restaurants but to contribute to and elevate the city's diverse Indian dining scene. They aim to present a menu that resonates with Indian diners while also appealing to a global palate, with dishes spanning from Kashmir to Kerala. The menu at Bungalow is thoughtfully curated, featuring lesser-known regional Indian dishes. Highlights include chicken tikka prepared with three marinades and Amul cheese, a six-layered seekh kebab with minced lamb and Amul cheese, and a purple sweet potato chaat with ashwagandha pearls. Traditional dishes like home-style lamb chops from Lucknow are pan-fried, reflecting family recipes. The "Kiss of Kashmir" offers a vegetarian galouti kebab made from kidney beans and fried lotus root, while sheermal, a sweet, saffron-infused bread, is also available. Khanna’s reinterpretation of ghee roast uses fried plantain instead of meat, paired with a zingy banana ketchup made from the peel, embodying a zero-waste philosophy. Other notable dishes include chicken Chitranee, representing the cuisine of Baghdadi Jews in India, and shrimp balchão cones from Goa. The beverage program at Bungalow is equally innovative. Naeem Lama Khan, the beverage director, developed unique cocktails like the clarified chai Old Fashioned, named "Chai Pani," which uses Old Monk rum and a special clarification process to maintain the rich mouthfeel of chai. Another cocktail, the "Holi Moli," is a spicy mezcal margarita infused with Kashmiri chile oil and Thandai spice mix, served elegantly without ice. The "Coco the Elephant," a white rum and coconut water cocktail, draws its name from artwork within the restaurant. The bar also boasts a selection of tequila, mezcal, and Indian single malts such as Amrut and Rampur. Looking ahead, Khanna and Rizvi plan to introduce a chef series featuring prominent Indian chefs and a book club for cookbook launches and readings, further engaging with the culinary community and promoting Indian food on a global scale. #NewYorkRestaurants #IndianCuisine #VikasKhanna #GupShupTeam #EastVillageDining #FineDiningNYC #CulinaryInnovation #RestaurantOpening

Uncle Wolfie's Breakfast Tavern, a new restaurant and bar located at 234 E. Vine St. in Brewers Hill, is set to open its doors on Monday, Dec. 17. The establishment is the culmination of a decade-long dream for husband and wife team Wolfgang and Whitney Schaefer, who envisioned a casual dining spot where a love for food and communal meals could flourish. The restaurant will offer a menu of creative breakfast and lunch dishes, complemented by a selection of cocktails. The journey to opening Uncle Wolfie's began in 2015 when the Schaefers acquired the historic Miller Brewing Company tied house. Their initial focus was transforming the building's second floor into their family residence. Following this, they launched Orange and Blue Co., a home decor boutique featuring a curated blend of vintage and modern goods. The breakfast tavern represents the third and final phase of the property's revitalization, which brings an end to its nearly 40-year vacancy. For the restaurant's design, the Schaefers collaborated with 360 Degrees, a design and build firm known for its work with several city restaurants. Whitney Schaefer highlighted their desire to source many design elements themselves while relying on 360 Degrees for structurally sound components like the bar and tables, and for ensuring functionality and compliance with city regulations. Ryan Foat, project manager at 360 Degrees, described the project as a "from scratch" endeavor, noting the extensive work required to transform the space from a mere root cellar and implement modern hospitality elements, including HVAC systems. The design strategy honored the building's historical identity as a tied house, with the bar serving as the central focal point, designed to appear as if it had always been there. The current bar's footprint mirrors the original. Historical nods are evident throughout, from the light fixtures to a penny tile rug surrounding the bar. Repurposed elements include original hardwood flooring, wainscoting, and tin ceiling tiles meticulously restored by Wolfgang and installed above the bar. Foat emphasized the restaurant's intention to embody the hospitable and comforting atmosphere of old neighborhood establishments. The quartz-topped bar, seating 14, anchors the 40-seat restaurant, which also features banquette-style seating for 26 guests along the east and south walls. The interior boasts an eclectic bohemian aesthetic, with warm yellows and cool grays that complement the Cream City brick walls. A strong connection exists between the restaurant and the adjacent Orange and Blue Co. through decor items from local Milwaukee female artisans. Examples include custom cushions behind the banquettes, fabricated by Vanessa Andrew of Madam Chino using custom fabric and Loom House antique rugs, and hung with leather straps by Jess Goehner of Directive. Espresso mugs by Kim Eckroth of Covet & Ginger and ginger-colored wallpaper from Chasing Paper are also locally sourced, adding texture and a blend of masculine and soft elements to the space. Local artist Whitney Anderson of Wit & Co. contributed various art pieces, including a graphic illustration of Wolfgang's father. The menu at Uncle Wolfie's also blends classic and contemporary. Traditional offerings like Johnny cakes, steak and eggs, and classic eggs Benedict are available alongside innovative creations such as peanut butter and jelly stuffed French toast and a sweet potato chorizo omelet, with prices ranging from $7 to $12. Lunch options include salads, such as a hearty steak salad, and sandwiches. Highlights include a chicken salad, grilled cheese, the "BCSS" with house beet-cured salmon, and the Breaky Burger, an American cheese-stuffed burger topped with Weber’s mustard, raspberry balsamic pickled onions, bacon, and an egg. Lunch items are priced between $9 and $14. The bar will offer bottled and canned beer, a short wine list, and a variety of creative cocktails, from bloody marys to jasmine tea toddies, in addition to full coffee service. The tavern will be open Monday through Friday from 7 a.m. to 3 p.m. and Saturday and Sunday from 8 a.m. to 3 p.m. #restaurantOpening #brewersHill #localBusiness #homeDecor #interiorDesign #historicRenovation #breakfast #lunch #cocktailBar

Bori Korean Kitchen, located in a Factoria strip mall in Bellevue, Washington, is a casual Korean restaurant known for its generous portions and inviting atmosphere. The establishment provides butane camping stoves for certain dishes, adding an interactive and warm element to the dining experience. Signature items cooked tableside include massive skillets of cheesy bulgogi and bubbling hot pots of spam, emphasizing a communal and engaging meal. The restaurant offers a variety of Korean dishes beyond these sizzling options, maintaining a high standard of quality across its menu. Among the standout dishes is the Bori Signature Bossam, which features tender pork belly intended for a DIY wrap experience. Diners can customize their wraps with sweet and crisp napa cabbage, spicy kimchi radish, sharp slivers of raw garlic, and a dab of ssamjang for a salty, savory kick. This interactive presentation enhances the dining experience, making it a memorable offering. Another highly recommended item is the Soondubu Jjigae, a spicy and umami-filled stew that is ideal for individual enjoyment. This stew can be customized with various fillings, such as silken tofu and a poached egg, with recommendations to add extra kimchi and plump dumplings for a more complete flavor profile. The restaurant also offers a selection of banchan, traditional Korean side dishes, some of which are available for takeout from a display counter. Even as part of a meal, diners receive tangy kimchi and marinated radish and onions, noted for their bright, lemony kick and sweetness. The large portion sizes are a significant characteristic of Bori Korean Kitchen, making it suitable for group dining. The overall ambiance is described as laid-back, perfect for a relaxed weeknight dinner, particularly for those who enjoy a "cheese pull" experience with their food. The menu is expected to evolve as the restaurant establishes itself, but the initial offerings are already considered impressive. Bori Korean Kitchen has received a rating of 8.0, indicating it is considered a "Truly Excellent" establishment worth seeking out. The culinary focus is on Korean cuisine, and it is situated in the Bellevue neighborhood of Seattle. The pricing is categorized as "$$$$", suggesting a higher price point, yet the substantial portions and quality of food provide value. The restaurant's contact information includes its address at 3640 Factoria Blvd SE, Bellevue, Washington 98006, a phone number, and an Instagram link for its website. The review highlights the restaurant's appeal for those seeking authentic and satisfying Korean food in a comfortable setting. #KoreanCuisine #BellevueRestaurants #FoodReview #DiningExperience #SoondubuJjigae #Bossam #Banchan #SeattleFood #CasualDining

Bungalow is an upscale steak and seafood restaurant situated in Downtown Houston, designed to offer a luxurious and immersive dining experience. From the moment guests arrive, they are greeted by a doorman and offered complimentary champagne, creating an immediate sense of exclusivity and fantasy. The interior of the restaurant features plush booths, marble-topped tables, and high ceilings adorned with plants, all set within a dimly lit ambiance that enhances the elegant atmosphere. The staff and clientele are consistently described as impeccably good-looking, further contributing to the restaurant's sophisticated image. The menu at Bungalow emphasizes decadence, featuring a selection of extravagant cocktails and substantial dishes intended for sharing. Signature items include giant slabs of meat and a whole-fried snapper, alongside rich appetizers and sides. The cocktails are presented in whimsical, uniquely shaped glasses, often garnished with orchids or powdered-sugar-dusted sage stems, reinforcing the restaurant's over-the-top theme. Appetizers such as the fried calamari and shrimp are elevated with a spicy kick from fried jalapeños and served with both tangy and sweet dipping sauces. While Bungalow positions itself as an upscale steakhouse, the review highlights that other menu items can often outshine the steaks. Although the steaks are noted as well-prepared and served with a choice of flavored butters, dishes like the 'Chop' are presented as particularly noteworthy. This specific dish consists of a large, tender pork chop generously covered in sauce, jumbo lump crab, and crispy shrimp, indicating a substantial and flavorful offering that is likely meant for sharing due to its size and richness. Another standout is the lobster mac and cheese, which is praised for not skimping on lobster and evoking a comforting, homestyle barbecue feel. The restaurant caters to a variety of occasions, making it ideal for big groups, date nights, and corporate dinners, suggesting its versatility for different social and business gatherings. The overall experience at Bungalow is portrayed as transformative, akin to stepping into "a better, more beautiful world," underscoring its success in creating an aspirational and memorable dining environment through its opulent decor, attentive service, and lavish menu. #UpscaleDining #HoustonRestaurants #Steakhouse #Seafood #DowntownHouston #LuxuryDining #DateNight #GroupDining

The article announces the opening of The Gnome, a new restaurant in St. Paul, Minnesota, owned by Brian Ingram. The establishment is set to open on Tuesday, August 4, during the challenging period of the COVID-19 pandemic, a venture that Ingram himself acknowledges as ambitious given his wife's pregnancy. The restaurant is located in the former space of The Happy Gnome, a well-known local spot. The central feature of The Gnome is its expansive patio, which can accommodate approximately 200 guests. This large outdoor seating area is highlighted as a significant advantage for social distancing, a crucial consideration during the pandemic. The culinary concept for The Gnome is described as “supper-club-style,” with Chef Justin Sutherland serving as the culinary consultant, instrumental in developing the menu. The menu features a range of distinctive dishes designed to appeal to a broad clientele. Noteworthy items include poutine made with potato wedges, fried curds, and a rich veal demi-glace. Another highlight is a 30-ounce braided pretzel, topped with shaved raclette cheese and served with pimento cheese. The article specifically mentions the tableside shaving of raclette with potatoes, ham, and bread, anticipating it as a popular item. Affordable pricing is a key aspect of The Gnome's offerings. Sandwiches such as carved beef barbacoa and slow-roasted pork dipped in au jus, served with fries, are priced at $12. A beer can chicken is available for $15, and a whole grilled branzini, served with polenta, is offered at $21. The restaurant plans to operate as a patio-only establishment from Tuesday through Sunday, serving both lunch and dinner until 10 p.m. The beverage program is extensive, boasting 100 drinks on tap, including local beers, wines, cocktails, sodas, and cold brew. Additionally, there is a selection of tiki cocktails. Brian Ingram and his wife are also known for their philanthropic efforts through their ownership of Hope Breakfast Bar, where a minimum of 3% of proceeds are donated to charity. In addition to The Gnome, the Ingrams are preparing to open another restaurant, Elotes, later in the month. Elotes will be situated in the former In Bloom space at the Keg & Case Market, further expanding their presence in the local dining scene. The Gnome is located at 498 Selby Ave., Saint Paul, and its website is thegnomepub.com. #RestaurantOpening #StPaulDining #PatioDining #BrianIngram #JustinSutherland #SupperClub #NewRestaurant #FoodAndDrink #MinnesotaMonthly

The Municipal Grand, a new boutique hotel from Midnight Auteur, a hospitality brand co-founded by the creators of Death & Co. cocktail empire and the Ramble Hotel in Denver, opened in Savannah, Georgia, on July 9. The hotel is housed in the former First Federal Savings and Loan Association building, a midcentury modern structure dating back to 1961, located in the city's historic district between Leopold’s Ice Cream and the Marshall House. Alex Day, Midnight Auteur's chief operating officer, stated that the building's unique character and Savannah's vibrant energy made it an ideal location for their first hotel venture. The hotel features an “all-day” lobby bar, the Municipal Bar, which serves as a communal gathering space for both hotel guests and the public, offering cocktails and an all-day restaurant menu. Later in the year, a more intimate basement bar is scheduled to open. The building's original blue tilework was incorporated into the interior design by AAmp Studio, in collaboration with Lynch Associates Architects and Ward Architecture + Preservation. The design team embraced the tilework, which Day initially questioned, showcasing a blend of the building’s midcentury heritage with modern aesthetics. Hotel guests have exclusive access to a rooftop pool and the Sun Club, a lounging area with panoramic views of Savannah, including church steeples, theater marquees, and cargo ships. This rooftop area is designed for relaxation and offers warm-weather cocktails, particularly at sunset. The guest rooms, totaling forty-four, feature plush minibars with arched millwork, marble tops, and a curated selection of spirits and coffee. Some rooms also include private terraces overlooking Broughton Street, further enhancing the guest experience. The bathrooms in the guest rooms are designed with handmade Moroccan tiles and red marble vanities, adding to the luxurious feel. The hotel's emphasis on both public and private spaces aims to integrate it into the local community while providing an exclusive experience for its guests. The Municipal Grand is positioned as a significant addition to Savannah's hospitality landscape, offering a blend of historic preservation and contemporary design. #SavannahHotel #MunicipalGrand #BoutiqueHotel #HotelDesign #MidcenturyModern #SavannahTravel #LuxuryHospitality #RooftopPool #CocktailBar

The author visited Quitsa Kitchen with their wife to experience the new menu offerings. Upon arrival, the dining room was noted for its clean, hip, and cozy ambiance, with a comfortable cushioned seat chosen by the window. The menu presented a variety of appealing options, leading the author to order the French Onion Grilled Cheese and Ham, and the popular Fire and Honey Chicken Sandwich for both themselves and their wife. While waiting for their order, the author and their wife interacted with Theresa Manning, the owner and head chef of Quitsa Kitchen. During this interaction, Manning provided a tour and discussed her achievements and future plans for the establishment. The atmosphere was described as filled with delicious aromas, and all items were prepared in-house, which heightened the author's anticipation for the food. A display of take-home prepared meals and soups in a fridge was also observed during this time. When the food arrived, the French Onion Grilled Cheese and Ham was sampled first. The sandwich featured fresh bread, high-quality cheese, and was prepared with care, leading to a positive impression from both the author and their wife. The Fire and Honey Chicken Sandwich was the next item to be tasted. This sandwich was served on homemade focaccia bread, which received particular praise for its quality, attributed to an experienced baker on staff. The chicken in the sandwich was fried to a perfect crispness while remaining juicy. The sandwich was complemented by fresh lettuce, housemade honey sriracha aioli, and house-pickled onions and pickles. The chef's ability to balance the flavors, preventing excessive spiciness, was highlighted, making the experience enjoyable. The author concluded the review by recommending Quitsa Kitchen for lunch, expressing satisfaction with the meal. The operating hours and location of Quitsa Kitchen were also provided: open Tuesday through Sunday, with the cafe operating from 6:30 am to 5 pm for baked goods and 'Grab-n-Go' items. Breakfast is served from 7 am to 11 am, and lunch from 11 am to 2 pm. The establishment is located at 455 State Road, Unit 9, Vineyard Haven. #QuitsaKitchen #RestaurantReview #FoodCriticism #MarthaVineyard #DiningExperience #LocalCuisine #LunchSpot