Accept Reservations About Menus & Locations Events Delivery Catering Email Signup Major Food Group Accessibility Terms of Service Privacy Policy Press Reservations Gift Cards powered by BentoBox "When I met with Jeff, I asked him only a couple of. He and his wife, Alicia, listed their waterfront home at 1401 West 27th Street on the Sunset Islands for $18.5 million in late 2017. Jeff how many restaurants do you and your partners in the Major Food Group have today? The 1 million-square-foot project will mark the first time Major Food Group expands into residential real estate. The ascent of Mr. Carbone and Mr. Torrisi, both 35, has been fast and heady. Sign up to receive PROFILEmiamis Bi-Weekly Newsletter to stay up to date with the latest in South Florida residential and commercial real estate news and content. Thats where this comes from, not from a lifelong dream of going into real estate. Youre not only enjoying the food, but the atmosphere is something you would come to see, even if it wasnt a restaurant. Rosen said he considered turning The Four Seasons space into a private club. The solution, which grew out of a 150-year-old recipe book published by the original chef of Delmonicos, will be called pasta la presse and involves bringing roasted legs and carcasses of duck and other game birds to the table in a custom-made press that is squeezed over the diners pasta, releasing the juices. Not many people are doing a Viennese dessert cart these days. Theyd bought two, in addition to two flambe carts, a whiskey cart, and a cheese cart. I even got in a walk on the way here exercise, he told his partners. Most importantly, it had drama. The Italians of a certain age wanted to own a business, they just didnt want anything to do with cooking, Torrisi said. entry before youre led into the main dining room, fashioned in a palette of terracotta and emerald green with damask-upholstered walls and leather banquettes. The biggest renovations were to turn what used to be a private dining area for the Pool Room into a lounge and bar, and to install a giant vertical garden by the artist Paula Hayes along the wall that divides the two restaurants. We had very long discussions with Aby, and at the end of the day a lot of our vision for the space and our dream was similar to what Aby wanted. Where to Torrisi and Carbone a life in food represented opportunity and exotic thrills, Zalaznick saw it as both more familiar and elusive. I fell for the language, Carbone said. They thought they just needed to refresh it a little bit. In the spring of 2015, Rosen announced that he was not renewing their lease. A battalion of service trolleys had been commissioned from a small family business in Brooklyn with a machine the size of a studio apartment that stamps the silver, Carbone said. MAJOR will feature 259 custom residences conceived as fully hybrid layouts. I thought, Why should it end? We got physically ill., Its a structural flaw, Zalaznick said. It can be hard to put a finger on Major Food Groups magic, but certainly the attention to formfrom napkin and menu design, to the uniforms of the waitstaffis paramount. We got a lot of menus from the New York Public Library.. Prior to becoming a restaurateur, Jeff worked as an investment banker for J.P. Morgan and then a manager at the Mandarin Oriental. I started Always Hungry, a food content site about New York restaurants and food in general. In addition to Dirty French, MFG opened Lobby Bar, a 100-seat indoor/outdoor cocktail bar and lounge at the hotel. We realized we had a strong bond, in our upbringings and how we felt about restaurants.. This is it, Mr. Carbone said. Because of this opportunity. Every detail was considered. It makes a kind of sense that they would assume the mantle of a project as grand as this. you to Miami in the 1950s lush mid-century Miami glamour with an Italian-American twist, brought to life by the inimitable Ken Fulk. It should taste as much like Wingstops version as possible., The Barber Who Moonlights As a Salumi Master. Martha Stewart, too. Henry Kissinger told me I was making a mistake. With spots like Carbone and the tiny, doorman-shielded ZZs Clam Bar in the West Village, they have made no secret of their willingness to cater to a big-spending clientele, with big prices. We used to call it a 400-square-foot rocket ship, Carbone said. He had just been interviewed live on television, where he was asked to explain how their six-year-old restaurant group, which had given downtown New York no fewer than six meticulously orchestrated new destinations, with two Michelin stars among them and ten stars cumulatively from the New York Times, would remake one of Americas most historic restaurants. Are the majority of your restaurants in downtown New York? They also tested the Mimi Salad, something Sheraton had created for the original Four Seasons with seafood, cold dressing, and shallots. We started talking about our dreams and what type of restaurant we wanted to create in the future. It wasnt in our wildest dreams. Torrisi thought Carbone should add a few peas perhaps seven or eight. Someone should be writing this down, Rosen said. On Thursday morning, the four met in a conference room at the Lever House, which is also owned by Mr. Rosens company, RFR Holding, to talk about their plans. To date, MFG has received 2 nominations for Best New Restaurants in America by the James Beard Foundation, holds 18 New York Times Stars and 3 Michelin Stars. The Milstein empire started with Morris Milstein, an immigrant who founded a flooring company in 1919, then went on to lay the floors of New York City landmarks such as Rockefeller and Lincoln centers. It did video content, it did written content, it did reviews and it did news stories. The stars aligned for Carbone Miami. I really never liked those guys, Rosen said. This weekend, Major Food Group (MFG), the creative force behind some of Americas most celebrated restaurants, continues its South Florida expansion with the opening of acclaimed all-day dining institution Sadelles in Coconut Grove. Major Food Group's Jeff Zalaznick, Rich Torrisi and Mario Carbone Seth Browarnik "Being in a private club, we're able to spread our wings and really unleash the full battery of culinary tricks. Theyre crispy on the outside and molten like a confit in the middle. His staff has suggested, jokingly, that he name it pommes Richard, after himself. Several years on, following a series of brief, unpaid gigs in the great kitchens of France, Torrisi told Carbone he was pessimistic about doing anybody elses cooking. One day, the two shared their disenchantment with the citys Italian delis, a vanishing species whose remaining operators served mostly premade food. What would their audience be young and hip and all that? said Joe Armstrong, a former publisher of magazines including Rolling Stone and Saveur, and a longtime Four Seasons patron. In addition, Jeff and his partners believe strongly in giving back, and have pioneered an exciting charity partnership with the Robin Hood Foundation. One day, while Zalaznick was sitting in Torrisi which doubled as an office of sorts a guy came over, someone who knew Zalaznick from back in the day, and tapped him on the shoulder. Billions (TV Series 2016- ) Jeff Zalaznick as Jeff Zalaznick. The company has more than 30 restaurants, hotels and clubs in the U.S. and abroad. I dont know why Aby did what he did, but it was his decision, Niccolini says. Literally, the second I stood in front of it and saw the sign, I said, Well take it, Zalaznick recalled. March 10, 2021. The team continues its Florida expansion with ZZs Sushi Bar: a Japanese restaurant and membership club in the heart of the Miami Design District, slated to open later this month. Jeff just brings a different level, through his relationships with people, through his eye for whats next.. Legendary in the family for her cooking, the Brooklyn-born Cameron, serves as inspiration for the eaterys menu. The cookies is used to store the user consent for the cookies in the category "Necessary". I think its a sense of familiar nostalgia, Mario Carbone chimes in. Would you say that Carbone has been a success? PROFILEmiami takes no ownership of any imagery unless otherwise noted. The Zelnick family name was found in the USA in 1920. One of our partners is the biggest collector of Chteau dYquem in the world, and he has given us his collection to use here. Privacy Policy and Opening Night at Jacs, the New Spot in the Old Smile Space. They wanted to brand everything, he says. The 1,049-foot tall tower could become among the tallest in Miami, with others also planned at that height. laid-back aesthetic, consisting of rattan ceiling fans, eclectic furniture, and lush greenery, nods to Havana, bringing a distinct Miami flair to the Carbone experience. He was winded and his cheeks flushed beneath his beard. We have blurred all those In the front or In the back lines, and really what all three of us are doing is were all focusing on how we make sure that were telling that story and sticking with that narrative all the time. In five years, the partners have grown the business to seven brands, 12 restaurants, 1,200 employees and $65 million in annual revenue. In addition to Carbone in South Beach, Major Food Group recently opened HaSalon nearby, and has the private ZZs Club in the Miami Design District. Whatever., The grills tables, banquettes, guridons, and serving pieces all arrived at once in December, so Rosen held a walk-through one evening to see how everything looked. The dining room garners plenty of attention, from tableside Caesar salads to towering platters of desserts whisked around the room by Captains dressed in custom Zac Posen tuxedos. Stay connected to New York business news in print and online. Consider the Lobster Club, which Carbone describes as an entire restaurant we had to abort over a black-hole dish, because we were so emotionally attached. He explained that before ZZs Clam Bar opened in 2013, it was very nearly the Lobster Club, a 12-seat restaurant that would have served only one thing: lobster club sandwiches. However if you are graced with a table, you immediately understand what makes the Carbone brand so unequivocally enduring. Since then, they have opened outposts of Carbone in Hong Kong and in Las Vegas. Lebron James, Jeff . Wouldnt it be interesting if we can figure out a way to bring what Jeff does in the hospitality and restaurant space into a residential property?. These ashkenazic Jews migrated from small towns or shtetels of Poland, Lithuania, Russia, Germany, Romania or Ukraine, leaving behind most of their Jewish relatives. Born from the storied Torrisi restaurant in a Mulberry Street storefront in Manhattans Little Italy in 2010, Major Food Group is now expanding at an eye-watering pace, with eight new restaurants in South Florida alone, and another 20 in the works globally. That was the reason to bring them into the venture, because they have the same kind of historical perspective, Mr. Rosen said. Actor. Everyone wants to go see the new shiny toy. What makes the space so special for restaurants? For most of us, pricing is based on costs, but in this space, its on what the people expect to pay., The decision to split the old Four Seasons into two separate entities with markedly divergent offerings is a way of spreading bets and managing expectations. For the past 20 months, the three young men all are between 33 and 37 have begun work on the first floor of the Seagram Building on Park Avenue at 52nd Street, where, from 1959 until last summer, The Four Seasons had resided. When we first took over The Four Seasons, the restaurant was there; we just added maybe more recipes. It received a glowing two-star review from The New York Times and was named one of GQ's Most Outstanding Restaurants of 2015. The Vegan Chocolatier Who Wants to Turn Edible Butt Plugs Into a Business. Run by Julian Niccolini and Alex Von Bidder, the Four Seasons was a bastion of power in New York, where the whos who of media, finance and politics mingled, and regular guests could count on being courted. Terms of Service apply. I would have at least one and probably two people on duty at all times who know who all the faces are, Mr. Whiteman said. In 2010, Jeff met his match in visionary chefs Mario Carbone and Rich Torrisi at Torrisi Italian Specialties. In looking for a replacement, Rosen needed someone who respected the space architecturally, and could take it in an exciting direction that wasnt too dramatic in its changes, retaining its classic elegance. Enter your email to subscribe to Alain Elkann Interviews and receive links to new interviews. Throughout the trip, murmurs of a contagious virus spreading in China began to percolate. It helps that the two have similar styles, Stern said. Sometimes, they get so excited about what a dish represents that they have a hard time abandoning it when its not working. The previous workers had been working on wooden pallets on the kitchen line because the floors were so bad, and there was an open container of marinara on the counter with a ladle still in it, as if they had just walked out. Of course, nothing can outrival the famed spicy rigatoni and veal parmesan, but the Major Food Group gents will encourage you to try their favorites. And the three are far from blind to the going-to-the-big-game aspect of their next conquest. Torrisi and Zalaznick were seated at a small butcher-block table in their test kitchen. It was the most public place, but it felt quiet., For nearly 40 years, the soul of the rooms had been Alex von Bidder and Julian Niccolini, longtime managers who in 1995 assumed ownership of the restaurant and its name, though not its august environs. We believe you can tell how good a hotel is by its club sandwich. But it was not to be. Zelnick Genealogy. It only could be built in the late 1950s when it was built, because at that time the expense was possible. It opened Carbone in South Beach and ZZs Sushi Bar in the Miami Design District. His family dined weekly at Shun Lee and celebrated his grandparents anniversary every year at The Four Seasons. Aside from their ritzy new zip code, they successfully opened their doors at the peak of New York to Miami migration. Not only is the lineage compact, but it harks straight back to the origins of The Four Seasons itself. Its a truly one of a kind space. Jeff Zalaznick is a restaurateur and entrepreneur. Zalaznick quickly made it back to New York, where he got ready to take his family on a ski vacation to Aspen, Colo. By then a case of the COV-SARS-19 disease had been detected in Europe. Its the only interior landmark designation restaurant in the city, in the space that used to be the Four Seasons Restaurant. And Mr. Rosen, the landlord, stirred up a bitter battle with architectural preservationists last year when he pushed to have a Picasso curtain removed from the premises, and proposed other changes to the interior. If I understand well, your philosophy is food first and then taking care of your clients? Major Food Groups Miami adventure is just getting started. intimacy anorexia divorce. Neither of the chefs hails from a fancy background. New York was enraptured. Mario was fascinated about working in the same idiom. These cookies ensure basic functionalities and security features of the website, anonymously. They need to be recognized. I came up with it out of nowhere. Hes never heard of such a dish. We teach a style of service thats a lot more personal and a lot more relaxed, while still upholding all the principles of fine dining. Those men the chefs Mario Carbone and Rich Torrisi and their business partner, Jeff Zalaznick, all in their 30s say they have signed a contract with Aby J. Rosen, who owns the Seagram Building, where the Four Seasons has been a fixture since 1959. The Zalaznicks declared the home their domicile in October, marking their official relocation from New York. We are going to have one of the great wine cellars in New York, and we have one of the top wine directors in the country, if not the world. In Miami when youre hot youre hot, and when youre not youre not. Michael Whiteman, president of the Baum & Whiteman restaurant consulting company, which he started with Joe Baum, an original force behind the Four Seasons, described the Torrisi team as the darlings of the media and the restaurant public at the moment.. My partners. Theyre going to do a 50s design, but it will be retro, like a theme park. He also said there is enough space for them to expand their fund-raising effort, Major Good, a series of dinners and other events to benefit Robin Hood, which they have been running from the original Torrisi location. The food was the food is how even the most admiring regulars of The Four Seasons put it. Both are unmarried, though Torrisi is engaged to Mayana Neiva, a Brazilian actress, whom he met on the street one day in front of one of their restaurants. I also built a private booking engine. In December 2021, the two companies confirmed that they would be collaborating on MAJOR, a 259-unit condo in Miamis Brickell where Major Food Group would curate the entire lifestyle aspect of the property, as well as operate its food and beverage options. The new operators, who made their name by opening a NoLIta sandwich shop just five and a half years ago, are known for their flash and swagger. ALF is scheduled to open in Chelsea Market next month. Zalaznicks only condition was that they be allowed to keep the glowing sign, which they left in place, tacking Carbone across the former lettering. Why is that looked down upon?, It was a Tuesday last fall, which meant tasting day for the Grill. This is the best fucking room, Rosen said of one. Dominic Pellegrino makes the best soppressata you cant buy. The new as-yet-to-be-named project will move into the back of the Puck Building in the former location of Chefs Club, which closed during the pandemic. Look, heres a Twombly, he said. With [Jeff], it was quite the opposite. He approached me and said, Have you ever thought about doing a building? Zalaznick said. We wanted to do New York style Italian, but in a fine dining environment. Gjelinas Owners Insist Their New York Restaurant Will Reopen. This website uses cookies to improve your experience while you navigate through the website. The landmarked interiors and exteriors, a wonder of the International Style Ludwig Mies van der Rohe designed the building and his young protg, an up-and-comer named Philip Johnson, did the rooms are full of iconic touches like glass walls, steel beams, shimmering metallic curtains, and the famous Richard Lippold sculpture of bronze rods that hangs from the ceiling of the Grill Room bar. That was a huge coup, said real estate lawyer Jonathan Mechanic, who used to frequent the Four Seasons. From the 13th century onwards the surname was identified with the great social and economic evolution which made this territory a landmark contributor to the development of the nation. UPDATED, May 3, 11:55 a.m.: More than three years after listing his Miami Beach mansion, baseball Hall of Famer Mike Piazza caught a winning pitch for the waterfront property. Carbone called that a stretch. We also removed 50 years of nicotine from the paneling and ceilings, says William Georgis, the architect behind the modest renovation, who characterizes his role as just an act of reverence and respect, a matter of How can I not mess it up?, Niccolini and Von Bidder have signed a lease to open a new Four Seasons by the end of the year, three blocks away at 280 Park Avenue. The property features a guesthouse, 100 feet of deep water frontage with a dock and boat lift, a pool and wet bar. Nor is there a fear of making money. He has also tried dozens of versions of foie gras and, with his deputy chef, came up with a presentation that involves slicing it thinly on a girolle and arranging it like coral or a blossoming flower. However, you may visit "Cookie Settings" to provide a controlled consent. Yes, this is our first in a prime time location in midtown, in the very historic Seagram Building. It hit the market for $18.5 million in late 2017, Major Food Group's Jeffrey Zalaznick and Mike Piazza with the Miami Beach mansion (Getty, The Jills Photography by Luxhunters). Later that year, MFG opened ZZ's Clam Bar to celebrate the group's passion for raw fish and well-crafted cocktails. Once he and Mr. von Bidder have moved out next summer, the new team says it will sweep into the space with hopes of sprucing it up and reopening it in a matter of months. "At other restaurant groups, chefs and restaurateurs do different things," he said. Its. They and Mr. Zalaznick, 31, have been unapologetic about their appetite for expansion, and like Mr. Rosen, they do not shy away from ruffling feathers.

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