Resy App For Restaurants
Amilcar Labrosse
Nobu Matsuhisa is a globally-renowned chef, most well-known for his unique take on traditional Japanese cuisine with Peruvian ingredients, a style often referred to as "Nobu Style." His vision can be understood through several keys:
Innovation through Peruvian influence: Chef Nobu San's primary vision is a culinary one, to innovate and present unique dishes that infuse Japanese and Peruvian flavors, providing an exciting new palate of tastes for his guests. One of his signature dish, the yellowtail with Jalapeno, is an excellent example of this.
Nobu San's vision extends beyond the plate. Alongside business partner Robert De Niro, he has been instrumental in transforming Nobu into a global brand. His ambition is to bring his unique cuisine to as many people as possible worldwide, with Nobu restaurants in cities across the globe.
Chef Nobu San's seeks to offer guests an authentic experience in each of his restaurants. This includes not just the food, but also the ambience, service, and even the architectural design of his establishments. Nobu Matsuhisa aims to create a holistic dining experience that immerses guests in his unique culinary vision.
As the brand has expanded, Nobu has remained committed to maintaining the highest quality across all his restaurants. This includes using top-notch ingredients, ensuring impeccable service, and keeping a consistency in the presentation and taste of dishes across all his restaurants worldwide.
Nobu believes in continuous learning, growth, and evolution. This is evident in his constant creation of new dishes and adaptation to new culinary techniques. He encourages his chefs to be creative and to explore new flavors and combinations.
Hidden Gem for meat lovers
Nobu-style Beef Toban Yaki is a meticulously crafted dish that captures the essence of Chef Nobu San's cuisine. Here, succulent slices of premium beef are marinated in a unique blend of traditional Japanese and Peruvian flavors. They are then expertly grilled on a ceramic 'toban' plate, imbuing the meat with a subtle smoky nuance. The result is a harmonious blend of umami-rich taste, tender texture, and aromatic appeal, served sizzling hot in true Nobu style.
The Grand Cordon is a quarterly competition among US NOBU bar teams working with a featured ingredient. The recipes are recreated, judged and the winning cocktail is featured on all menus in the US along with the bartender and their location.
The kitchen is often regarded as the heart of a home. Yet, when it comes to professional kitchens, they are not just the heart but the entire nervous system of a restaurant, a place bustling with creativity, precision, and speed. There are secrets to a professional kitchen's success, elements often hidden behind the 'staff only' door. Let's dive into some of these intriguing secrets from the professional kitchen.
The ability to manage multiple dishes simultaneously is a skill that sets professional chefs apart. The kitchen is a symphony of timing where every dish must reach the table at the right moment, at the perfect temperature. Chefs use a combination of experience, intuition, and technology to orchestrate this dance.
Many home cooks have wondered how a dish can taste so different when made at home versus a restaurant. One of the secret ingredients is the mastery of techniques. From perfecting knife skills to understanding the nuances of heat and temperature, a professional kitchen is a world where science meets art.
Whether you are visiting or live in Washington, DC, Virginia or Maryland, Clyde's bars and restaurants are where you'll find a home away from home. Clyde's is a family of restaurants born from a sincere belief that great dining begins with fresh ingredients, friendly people, and an unforgettable atmosphere.
For 60 years, Chart House seafood restaurant has redefined the ideal dining experience. With 24 waterfront restaurants and showcase locations ranging from the historic to the unforgettable, Chart House specializes in dazzling views, unique cuisine, and exceptional service.
Picture perfect from beginning to end. From Rehearsal Dinners, Cocktail Parties, Weddings, Private Parties and more, guests will enjoy the freshest seafood, succulent steaks, and impeccable service that only Chart House can provide.
Experience: Jane Brendlinger graduated from Brown University in 2013 with a BA in creative nonfiction, focusing primarily on food writing. She moved to NYC for an internship at the James Beard Foundation's publications department, contributing to their website and blog. After several years working in restaurants, she attended the Natural Gourmet Institute's Chef's Training Program.
Jane went on to work in several acclaimed New York restaurants, including Dirt Candy, Gramercy Tavern, Blue Hill at Stone Barns, and Le Bernardin. During the pandemic, Jane opened a small neighborhood pop-up restaurant in her hometown of Swarthmore, Pennsylvania, with chef/partner Cem Teoman (Dirt Candy, Blue Hill at Stone Barns, Per Se). Jane has been writing for Food & Wine since 2020, with a primary focus on the changing state of the restaurant industry from an insider's perspective.
Plastic is a problem before it reaches the beach. Extraction, production, consumption, and disposal all carry serious environmental and humanitarian consequences. Single-use plastic is particularly detrimental as bags, bottles, straws, expanded polystyrene foam, and food wrappers consistently top the list of items our volunteers collect at cleanups. Researchers estimate up to 11 million metric tons of plastic waste is entering the ocean every year and that by 2025, 11 billion metric tons will have accumulated in the environment.* This pollution is impacting our marine ecosystems and wildlife including seabirds, dolphins, fish, turtles, and whales. Plastic fragments are even displacing plankton as the base of the food chain. It's not just ocean life at stake - plastic contains toxic chemicals that can transfer from containers, cups, cutlery, and straws directly into the food we eat. Not to mention the hundreds of thousands of microplastics we're exposed to on a daily basis through our food, water, and air.* *sources can be found on Beachapedia
Ocean Friendly Restaurants first launched in 2013 with Surfrider's Huntington Beach chapter. The program quickly expanded throughout Southern California and Hawaii, becoming a nationally recognized program in 2018. We're building an inclusive community of eco-conscious restaurants, activists, and patrons that support a healthy lifestyle for ourselves and our planet in order to find more joy and peace in our everyday lives. We hope you will join us!
** Exceptions may be made for naturally occurring materials (e.g. hay, bamboo) and reusables (e.g. metal, glass), not including bio-based plastic. Straws should be provided to anyone who needs one, including people with disabilities. Read more here.
** Examples include installing low-flow faucets and toilets, offering drinking water upon request only, no hosing down outside to reduce urban runoff, proper disposal of FOG, and up-to-date septic or sewage to prevent wastewater pollution.
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