Red Rooster Honored with MHCC Hospitality Award

In front of a crowd of 250 NYC executives and business owners, Red Rooster Harlem was honored with the 2012 Restaurant and Hospitality Award from the Manhattan Chamber of Commerce. The annual breakfast, given every year in honor of those who have built outstanding businesses and contributed to the economy and community, was originally scheduled for October of last year but was postponed due to Hurricane Sandy. The devastation that the city and our outer boroughs faced served as a reminder of how important it is for NYC businesses to rally together and help each other in times of need.

With a nod to Danny Meyer and Jane Rosenthal, who won the New Yorker of the Year and Cultural Achievement Award, respectively, Marcus was there to accept the award on behalf of Red Rooster, along with business partner Andrew Chapman. Speaking about the importance of neighbors and the resilience of the city, Marcus was humbled by the strength of the many small and mid-size businesses who were also there accepting awards.

Congratulations go out to the hard-working staff at Red Rooster!


Gramercy Tavern

This month's Edible Manhattan contains a striking profile of Gramercy Tavern's executive chef Micheal Anthony.  This chef is an impressive guy, lauded for his commitment to farmers and cooking seasonally. Danny Meyer, owner of Gramercy Tavern says: "[Anthony's] cooking style...was also what I call 'day-of' cooking: You knew what day of the year it was, and where you were. It was exactly the sense that I got tasting [Anthony's] food...You should know exactly where you are in the year."

Anthony is a talented, dedicated and even-tempered chef, "he cooks without masking any of the ingredients, but he doesn't use their purity as a crutch," says Meyer.

I respect a chef who gives back to the community.  From working in schools and giving tours of the Greenmarket, he is leading in the culinary revolution that not only starts the conversation, he stays a part of it.

Anthony credits his approch to "freshness" and "responsibility."  He hopes for Gramercy to be "consistently delicious, not just consistent."  I think this is a worthy goal.

Read the full article here.