Tony Mantuano is venturing outside of the Midwest to open a new restaurant, Lorenzo, in Miami Beach. The restaurant is scheduled for an October opening and will feature Mantuano’s classic Italian cuisine. With a roster of high-profile chefs, Mantuano is confident the location will be perfect for the area. “We believe our success will translate to other cities. We’re bringing a level of authenticity to the Beach that will help us excel.”
The newest edition to Austin’s Alamo Drafthouse family, the Lakeline theater, is now open and features a swanky new taproom — Glass Half Full. The menu selection of seasonal cocktails and local craft beers was curated by Beverage Director and Midnight Cowboy mixologist Bill Norris. “With the signature drinks at Glass Half Full, we’re trying to bridge the gap between the beer drinker and the cocktail drinker,” Norris shared.
Going beyond its New York roots, Christina Tosi’s Momofuku Milk Bar recently opened its sixth location on July 19th in Toronto. Tosi shared her excitement in watching this project come to fruition and said that this opening is “very near and dear to my heart.” Torontonians beware – there is now the notorious “crack pie” available at a location near you.
With a yet-to-be-named restaurant, Graham Elliot confirms he’s joining the Vegas game. While visiting Sin City for Vegas Uncork’d, the celebrity chef said that there were “a couple different spaces that we’re looking at right now,” however rumors are already flying that the new restaurant will call Caesar’s Palace home. The Chicago chef and restaurateur insisted that this eatery “wouldn’t be like anything I currently have open in Chicago.”
Laura Sawicki, pastry chef behind the Austin favorites La Condesa and Sway, recently sat down with Austin Woman Magazine to share her thoughts on creativity, the art of teaching and the long hours behind her glamorous dream job. “I moved to Austin four and a half years ago to open La Condesa, and I never looked back. I left New York because Austin gave the promise of a lot of change and growth,” Sawicki said.