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RRG Chefs Take on the Big Apple

July 31, 2018

The chefs took a few days off from the kitchen in July to experience and explore the culinary scene of New York City. Lead by Burt Rapoport, Executive Chef Patrick Broadhead of Burt & Max’s and Prezzo, Executive Chef Michael Romano of Deck 84 and Executive Chef Hector Cintron of Max’s Grille followed a jammed packed itinerary (as seen below) sampling cuisine from some of New York’s most notable eateries. In addition to the numerous meals they indulged in, they also found the time to visit Chelsea Market, Union Square Farmer’s Market, Little Italy, Chinatown, and Eataly. 

 Day 1: 

- Arrive at La Guardia Airport, drop bags off at the hotel and head straight to Momofuko
- Gotham Bar & Grille
- Reservations at Union Square Cafe   

 Day 2: 

- Breakfast at Russ & Daughters
- By Chloe
- Red Farm
- Fred’s at Barney’s
- Tao
- Cosme

 Day 3: 

- Katz’s Delicatessen before heading to the airport to fly back home

 Filled with inspiration, the chefs are now back in their restaurant kitchens cooking and creating. Together with their teams they have have been testing out unique specials and working with fresh ingredients in a whole new way as they prepare for the seasonal menu changes in the fall. Guests can expect to find a variety of new items this coming season inspired by the chef’s New York trip. Some new items may included unique appetizers and more sharing plates, flavorful vegan dishes and upbeat nightly specials.  

The chef’s were sure to document their travels and “food porn” on their Instagram pages. Check out some highlights below. Follow them to find more photos from their trip, in addition to their own restaurant specials and behind the scenes moments. 

Executive Chef Michael Romano – @chfmike89 

Executive Chef Patrick Broadhead – @chefpatrickbroadhead

Executive Chef Hector Cintron – @chefhectorcintron