Gavin Mills responded to a statement by his former employer, Laurie Tomasino of Broadway East. Tomasino had blamed Mills for a “serious disconnect” between the food and the venue. Mills says he “was committed to the idea of ‘fine dining’ and balked at the suggestion from the owners that he serve up ‘pizzas and banana splits.'”
[The Lo-Down via Eater]
Julie Farias, formerly of Beer Table in Park Slope, will now be helming the kitchen at The General Greene in Fort Greene. We loved her Cambodian-Tex-Mex dips at Beer Table and can’t wait to see what sort of tweaks to the General Greene menu the San Antonio native has in store.
Michael Manhertz, the chef at what was Florent and then R&L Restaurant, will stay on at the new incarnation of the space, the Gansevoort Cafe, which will be owned and operated by the New York City Restaurant Group, owners of 17 restaurants around the city. Set to open in mid-July, the new place wanted to keep “continuity in terms of the menu.”
Cesar Ramirez, formerly of such powerhouses as Bouley and Danube and most recently of Bar Blanc, is now cooking at Brooklyn Fare, a new gourmet market in Brooklyn, where he hosts BYOB cooking classes for $70 per person.
Michael “Bao” Huynh shows no signs of letting up when it comes to his growing banh mi chain. The 17th Baoguette location is set to open in the Maiden Lane space formerly occupied by Klatch. The last location to open was in April on St. Mark’s.
Daniel Boulud is looking to open his first restaurant in the UK. One of the sites he’s eyeing may be the space formerly occupied by Grill in the Mandarin Oriental in posh Hyde Park.
[Caterer Search via Cold Mud]