Several Big Name London Restaurants Opening Soon in America
Recipe of the day
- Is Shake Shack Working on a Chicken Sandwich? Signs Point to Yes
- KFC Launches a Bluetooth Tray That Doubles as a Smart Device and a Food Transporter
- Former Food Network Chef Sued for Playing Marvin Gaye Too Loudly in His Restaurant
- Capital One Is Opening a Café Concept with Mobile Tellers in New York City’s Union Square
- On Reopening Day, Shake Shack’s ParkBurger, Shack Phoenix Beer Draw an Eager Crowd
The London restaurant scene has certainly let go of its “blasé” culinary reputation of yesteryear. New York and Miami will soon be getting some of London’s culinary talents, including restaurants by Arjun Waney and Jason Atherton. It has already been confirmed that Duck and Waffle, the trendy London restaurant located atop the Heron Tower, will be opening a location near Bryant Park later this year. Duck and Waffle will be joined by another member of the SushiSamba restaurant group: Miami’s Sugar Cane Raw Bar, which will be opening later this year, according to Crain’s.
Jason Atherton, one of London’s hottest chefs who was the former executive chef at Gordon Ramsey’s Maze, will be opening a restaurant in New York very soon, most likely at the not-yet-built upscale Marriot Edition Hotel. Atherton’s team did not deny the rumors, but said that an official announcement has yet to be made.
Don’t forget that trends can happen in reverse too. Seamus Mullen, chef and owner of the West Village’s award-winning restaurant Tertulia, may be opening a restaurant at the newly-opened London Mondrian Hotel soon. A rep from the Mondrian Hotel told The Daily Meal, “we can’t quite confirm the details of the restaurants opening in the new hotel, but will be able to soon.”
Mullen will be busy anyway this summer with his Chef on Wheels Piedmont Bike Tour from August 17th-22nd, which will take culinary enthusiasts on an epicurean biking adventure throughout Europe.
Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts