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The owners of República, the Mexican tasting-menu spot that's a pillar of Portland's dining scene and where Gomez was chef de cuisine previously, felt that he deserved his own restaurant. Sitting at the chef's counter at Comedor Lilia in Portland, chef Juan Gomez will tell you how freeing it is to cook the food of the Pacific Northwest through a Mexican lens as an expression of himself - hence his signature dish of a pork-collar confit served with pan arabe. At his first restaurant, Kann, chef Gregory Gourdet gives Haitian cuisine soulful finesse in a joyful room capped with a golden ceiling. Over dessert at Kann one fall evening, chef Gregory Gourdet told me that he almost didn't want to serve Haitian food in his first restaurant. [Extracted from the article]

A Megabistro in Midtown: Le Rock is the latest restaurant to land in Rockefeller Center. Themenu is also littered with unapologeticallyterse French terms and phrases--gigotfroid basiliques, gratin de blettesà la moelle, omelette à l'oseille--because,Nasr reasons, "it's a French restaurant. When it opens later this month, Le Rockmay end up being the biggest of them all,a 4,000-square-foot brasserie from the chefsLee Hanson and Riad Nasr located inside theInternational Building on 50th Street, alongthe northern border of the plaza. [Extracted from the article]

The article discusses the experiences shared by workers and customers following the closure of Carnegie Deli restaurant. Customer Dokem Foggie explains how he decided to visit the restaurant before it gets closed. A worker explains how he has been working at the restaurant for the last 30 years. Another worker explains how he has been a waiter for 14 years.

The article announces the closure of the Carnegie Delicatessen Restaurant in New York City on December 30, 2016 after 39 years of being in business. Topics covered include the restaurant being in strong competition with Stage for the best pastrami, the long lines of customers on the eve of its closing, and testimonials from customers and employees of the restaurant.

This document provides a collection of short descriptions of various restaurants across the United States. Each description highlights the unique features and offerings of the restaurant, such as the menu, ambiance, and culinary style. The descriptions aim to capture the diverse and innovative nature of the restaurant scene, showcasing a range of cuisines and dining experiences. Some notable restaurants mentioned include Ilis in Brooklyn, which focuses on locally sourced ingredients cooked with fire and ice, Burdell in Oakland, which reimagines soul food and California cuisine, Corner Office in Taos, Nami Kaze in Honolulu, and Ubuntu in Los Angeles. The document also recognizes Maya-Camille Broussard as the Pastry Chef of the Year and Brooks Headley as Chef of the Year. [Extracted from the article]

Ten years ago, Alex Atala's D.O.M. broke the tradition in Sao Paulo of culinary colonialism -- French, Italian and Japanese were good; Brazilian was bad. Now, after so many bowls of feijoada, a young class of chefs is mixing cuisines and techniques and taking Brazilian cooking to a higher level. Checho Gonzales, 44, the heavily tattooed chef at the year-old restaurant Aji (Rua Bela Cintra, 1709; 011-55-11-3083-4022; entrees $17 to $27), fuses the flavors of his native Bolivia with the classics of Brazilian cooking. (Each of his knuckles is inked with the image of a popular local bar snack.) The meat stew cozido, for example, is made with tender chunks of picanha braised in red wine, and the caipirinhas are flecked with bright red aji peppers from the mountains of his homeland. At Marakuthai, tucked away in a house in Jardins (above; Alameda Itu, 1618; 011-55-11-3062-7556; entrees $20 to $29), the 21-year-old Renata Vanzetto takes inspiration from Thai food for her cooking, which is based on fresh local fruit and produce, for dishes like shrimp in curry sauce with coconut-crusted banana. And at Kaa (Avenida Presidente Juscelino Kubitschek, 279; 011-55-11-3045-0043; entrees $22 to $37), a high-design Jardins hot spot, Paulo Barros uses Amazonian ingredients like star fruit and bacuri to localize his French-Italian menu. ''Brazil is now being looked to as a global economic player,'' says Barros, 37. ''So why not bring its power into the kitchen, too?'' JOSHUA DAVID STEIN [ABSTRACT FROM PUBLISHER]