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Chef Michael White of Altamarea Just Opened a New Restaurant in New York

Chef Michael White of Altamarea Just Opened a New Restaurant in New York


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Altamera Group just opened Vaucluse, a 12,000-square-foot brasserie on the Upper East Side

This new brasserie will evoke a classic French atmosphere, with some New York vibes thrown in.

Chef Michael White, the owner of Altamarea Group, which operates such iconic restaurants as Marea, the Michelin-star rated Ai Fiori, Osteria Morini, and Due Mari, just opened up a brand-new restaurant on the Upper East Side.Although chef White is known for his unique interpretations of Italian cuisine, Vaucluse will be a French brasserie that “embraces a variation of traditional and modern French cuisine with an underlying Provençal joie de vivre,” according to the press release.

"This is a personal passion project that we have contemplated for years and wanted to create in the city we love," chef Michael White said.

The contemporary restaurant is supposed to be reminiscent of a provincial French farmhouse, with banquettes and simple décor. The menu, crafted by Michael White and chef Jared Gadbaw, is a balance of classic dishes and innovative new fare for a New York audience, including canard à l’orange (roasted Rohan duck for two), filet de veau façon Rossini (filet of veal with seared foie gras and caramelized onion tartine in a black truffle jus), pâté en croûte, and escargots à la Bourguignonne.

You can visit Vaucluse at 100 East 63rd Street.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Chef Michael White on the new Campagna at the Bedford Post Inn

Campagna, the new restaurant going in the former Farmhouse at Bedford Post Inn, will open in mid-May with an upscale, Italian-themed menu that will appeal to everyday diners, including pasta made in-house, says restaurateur Michael White.

White, recently named a finalist for Best Chef of New York City by the James Beard Association, owns the Altamarea group that includes 10 restaurants, seven of which are in New York. He says that that guests can expect lower prices than in his Manhattan restaurants.

Owner Richard Gere recently handed over the restaurants at The Bedford Post Inn to White. While the opening of Campagna, formerly the Farmhouse, won't happen until mid-May, a concept is already in place.

"One thing that Richard is extremely keen on is the ability to come back more than once a week," says White. "People don't have to come for the full monty— just a salad and a great pasta then head home."

PJ Calapa, who is the executive chef at Altamarea restaurants Ai Fiori and Costata in Manhattan, will be executive chef at Campagna, too. He and chef de cuisine Devin Boyzaka are working on the new menu for Westchester. Expect elegant fresh pasta dishes, like the Cassarecci al Nero served at Costata, puttanesca with shrimp, seppia, olives and capers.

"The common denominator is an in-house pasta program," says White,. "More along the line of where we are now, definitely approachable."

Calapa and Boyzaka are friends from their days at the Culinary Institute of America. Boyzaka, a sous chef at The Inn at Little Washington, is cooking at Ai Fiori until Campagna opens.

"Devin's tutelage has given him the right back bone for the job," White says. "It's a perfect move for him."

The Barn will keep its name and remain the more casual dining option. And there are no plans for major decor changes for the Farmhouse at The Bedford Post Inn, which Richard Gere and Russell Hernandez will continue to operate.


Watch the video: Chef Michael White on The Early Show (June 2022).