NV Hotels
SEPTEMBER 23, 2024
Of course, venues pay the price for the countless hours wasted trying to source content from decentralized and incompatible on-premise servers, including the loading, reloading and redundant scheduling necessary to support varieties of uncommon media players. There is a much better way.
Mary Gostelow
MARCH 22, 2024
The restaurant’s in, or nearly in – across an historical alley from – Rosewood London, and Girlahead was with one of the original team members, there when the 262-room hotel opened 2013. Gollee, the hotel’s a decade old but, like any unique product, it can be up to the minute forever.
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EATER
MAY 23, 2022
In 2013, Brock opened a second location of his acclaimed South Carolina restaurant Husk, which drew the eyes of national food media to the city. We had to go from seven days a week to five because we just don’t have enough servers. We’re all barely able to stay open enough to pay rent because we don’t have enough staff,” Brock says.
7 Shifts
FEBRUARY 28, 2020
Hyperion GM, Teddy Goldstein, has worked at Hyperion since 2013, starting as a pantry cook in the kitchen. Then I moved to the front of the house, went to bartending school, trained as a server, and bussed for a couple of weeks. The dining room is a reflection of Paddy—light, bright, and welcoming for families.
EATER
JANUARY 30, 2024
Rodgers kept the servers and the all-day menu, including the Caesar, but convinced West and Calcagno to ditch the Weber for a wood-fired brick oven. Rodgers died a little more than 10 years ago, at the end of 2013. It seems unfair that she’s not better known, even if she was happiest in the kitchen instead of in front of a camera.
Mary Gostelow
NOVEMBER 15, 2023
This was paired with Dom Pérignon 2013. To go with this, servers poured glasses of Hermitage Blanc Chante Alouette 2020. Simon Juel from Falsled Kro Hotel, Millinge, opened, with an artistic painting of a Rousseau hedge of garden veggies and wispy greenery above a blanquette sauce, the whole dotted with Sturia caviar.
EATER
OCTOBER 11, 2022
At another restaurant down the street, servers balance plates of potato ñoquis and jigote, a local potato and beef casserole. Like her fried empanadas, the sauce smells of paprika, or pimentón, made with red peppers that are grown, dried, and ground into a powder at the start of every year in the valleys surrounding Belén.
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