One if by Land, Two if by Sea has a new executive chef. Colt Taylor, who did a stint at Le Bernardin and more recently worked at Gotham Steak in Miami, has completely redesigned the menu, including putting his own spin on the signature beef Wellington.
Adam Baumgart, the esteemed baker at Bluebird Coffee, is taking over the kitchen at Fort Defiance in Red Hook.
Antonio Morichini took over last September at Bottega del Vino from Max Contervini, who has just opened Zio.
Jennifer Shelbo, formerly a pastry chef at Maialino, is now on the team at Lot 2 in the South Slope.
Troy Unruh, the chef de cuisine at dell’Anima, will head up the kitchen at Ellabess, the “seasonal American” coming to the Nolitan Hotel.
Jean-Georges Vongerichten reveals that his dream is to open a hotel so that he can pamper people not just for a few hours, but overnight.
Meanwhile, Shea Gallante says he would like to open a casual restaurant someday.
Taking the cake of ambitions, Tom Colicchio discusses his vision for a musical based on Top Chef.
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