Todd English

What a great week to launch a new restaurant in the Financial District!

“We’re all nervous about what’s happening with the economy, but we’ve got to charge through it,” said chef Todd English, dressed like an urban Johnny Cash in all black, as he celebrated the opening of his latest eatery, Libertine, at the Gild Hall hotel on Gold Street on Wednesday night.

“There’s no right time or wrong time to open a place like this,” added hotelier Jason Pomeranc. “It is our duty as hoteliers and restaurateurs to provide the inns and watering holes where people can celebrate their victories and mourn their losses.  read more »

KARA: "You can have crazy foods passed during the cocktail hour," my mother says to me on the ride up to the meeting with our chef. "But right now you have to remember your audience. No one is going to eat duck." Brian sinks lower in his seat.

"And the pagans can have that baby eggplant dish," she adds, "that sounds elegant."

"You mean vegans," I correct her.

Peter, the chef, greets us warmly. I fixate on his credentials: six years with Todd English. My mother's eyes fixate on his earring, but happily, she says nothing. Everything goes smoothly.

"How about the center cut filet?" my mother asks.  read more »

"I think you'll want sirloin steak," he replies. "It doesn't sound as fancy, but it's extremely flavorful. I slice it thinly and fan it out on the plate, surrounded by vegetables from our garden. Beautiful presentation! Plus"--he leans in conspiratorially--"it's cheaper." My dad sits up a little straighter.

Although it was a Monday night when I went to Olives in the new W New York Union Square hotel, the p  read more »