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    TGI Fridays Files for Chapter 11 Bankruptcy

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    The company filed for Chapter 11 bankruptcy protection on Saturday but said its restaurants would remain open while it works on a “restructuring process.”TGI Fridays Inc., the casual American dining chain that for more than half a century served customers happy-hour deals, hamburgers and comfort-food appetizers like mozzarella sticks and loaded potato skins, filed for bankruptcy protection on Saturday.The Dallas-based company filed for Chapter 11 bankruptcy in the Northern District of Texas to begin a “restructuring process” to ensure the “long-term viability of the brand,” according to a company statement.The move comes as the company struggles with financial challenges brought, in part, by the Covid-19 pandemic, Rohit Manocha, the executive chairman of TGI Fridays Inc., said in the statement.All 39 restaurants in the United States that the company owns and operates will remain open. Locations owned by 56 independent franchisees are not included in the bankruptcy filing, the company said.The company estimated both its assets and its liabilities are between $100 million and $500 million, according to court filings.TGI Fridays, which stands for Thank God It’s Friday, opened in 1965 in Manhattan. It became popular for creating an environment of flirtation at its happy hours, which catered to single people, and for its large portions.In 2007, the company changed its menu and began offering smaller portions for lower prices, a move that proved popular with customers.The pandemic, though, proved to be a challenge for restaurant chains like TGI Fridays that have large real estate footprints. The chain has more than 461 restaurants in 41 countries. Since the pandemic, customers’ appetites have shifted to faster, cheaper food.In October, Bloomberg reported that TGI Fridays Inc. was seeking financing to prepare for a potential bankruptcy filing.TGI Fridays, which dropped the apostrophe in its logo in 2013, is privately owned by TriArtisan Capital Advisors, a New York-based private equity firm. TriArtisan did not immediately respond on Saturday to an email seeking additional comment.The restaurant chain was a cultural touchstone of American casual dining for decades.Famous for its brightly colored beverages, TGI Fridays said its bartenders trained the actor Tom Cruise to make drinks for the 1988 film “Cocktail.” It also takes credit for having popularized the Long Island Iced Tea.Fridays, as the chain is sometimes called, is not the only casual sit-down restaurant chain that has struggled recently.Buca di Beppo, an Italian casual dining chain with more than 80 locations, many in California, filed for Chapter 11 bankruptcy in August. Red Lobster filed for bankruptcy in May and exited Chapter 11 bankruptcy protection in September, The Associated Press reported. More

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      The Hard-Shell Taco Deserves Your Respect

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      The version that once thrived at the midcentury fast food stands of Los Angeles is now a regional treasure.Bar A Tí is a serious taqueria: fresh blue-corn masa, a dark and cryptic mole that ferments for a full school year, duck confit, the works. The crispy taco, however, is a crinkled half-moon of braised beef shank flickering with garlic, chiles and cilantro under a heavy fringe of neon orange cheese.This is not, at a glance, a serious taco. Though Andrew Ponce uses thin Kernel of Truth tortillas for his crispy tacos, and excellent tomatoes for the salsa, he also invokes the tacos of Cal-Mex diners, fast-food chains and family meal kits. He calls back, with some nostalgia, to the American hard-shell tacos that thrived in midcentury California and, for better or worse, shaped the iconography of tacos around the world.Mr. Ponce, a Mexican American chef who opened his Echo Park restaurant about a month ago, grew up in Culver City, and when he wanted to go out for crispy tacos at Taco Bell or his local spot Tito’s Tacos, his father disapproved. Hard-shell tacos were a goofy and inauthentic misunderstanding. Besides, the family had real Mexican food at home!”I wasn’t supposed to have it,” Mr. Ponce told me, “and that made it so much better.”Andrew Ponce opened his cheffy taqueria Bar A Tí just over a month ago.Michelle Groskopf for The New York TimesThe crispy tacos are fried with braised beef shank inside, then crammed with orange cheese.Michelle Groskopf for The New York TimesThe seasoning-from-a-packet, Cheddar-crammed, hard-shell taco was my childhood introduction to the form — an exotic box kit delivered to my family in France by an American relative. But I’ve minimized its once- thrilling effect and long since learned to wave it away as a meaningless speck in the taco universe.So much so that when I stopped recently at Taco Lita, in Arcadia — open since 1967 and conveniently close to my doctor’s office — I realized I’d forgotten the pleasures of this style entirely.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      Barbara Lynch Will Close All Her Restaurants

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      She helped put her city on the modern culinary map, but many employees said they paid a price in workplace abuse.Barbara Lynch, the celebrated chef who helped kick-start Boston’s modern fine-dining scene, announced Wednesday that her remaining restaurants were closing, ending a starry 30-year run that was shadowed in recent years by accusations of toxic working conditions in her kitchens.Her flagship, No. 9 Park, popular among the city’s political class since it opened in 1998 on Beacon Hill, will close at the end of the year, according to a statement first reported by Eater Boston. Ms. Lynch also announced on Instagram that the Rudder, a storied seafood spot that she took over and reopened last year in Gloucester, on the North Shore, had already closed. Her company, the Barbara Lynch Collective, did not immediately respond to an email seeking details about the closing of B & G Oysters, in the South End of Boston.In a report last year in The New York Times, more than 20 former and current staff members described a variety of abuse Ms. Lynch had inflicted on employees, including verbal attacks, inappropriate propositions, and touching, shoving and hitting. She denied the allegations, saying they were “fantastical” and “seemed designed to bring me down.”In January, she closed her white-tablecloth restaurant Menton, along with Sportello and Drink, all in the same building in the city’s Fort Point neighborhood, blaming an “uncooperative landlord.” She sold the Butcher Shop and Stir, the South End spots where the chef Kristen Kish began her run from “Top Chef” winner in 2012 to the show’s current host.In her statement on Wednesday, Ms. Lynch attributed the final closings to “the harsh realities of the global pandemic” and other “difficulties.” Last week, her company was sued for outstanding debt by its linen supplier; a 2023 class-action lawsuit by former employees over tips withheld during the pandemic is scheduled to be heard in November.The closings mark the end of a prominent culinary career for Ms. Lynch, whose roles as a Boston native, an early leader among women chefs, and a survivor of childhood neglect and rape won her national attention. She has described physical abuse in the kitchen by her first high-profile boss, the chef Todd English, and campaigned against such practices. But among the hundreds of alumni of Ms. Lynch’s kitchens, her short temper and drinking problem became an open secret, especially after she was arrested and charged with driving while intoxicated in 2017.That same year, when her memoir was published, she led seven restaurants and was on Time magazine’s list of the 100 most influential Americans. She trained many young chefs, including Ms. Kish, Stephanie Cmar, Colin Lynch and Jason Bond.Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice. More

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      America’s Best Restaurants 2024

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      We have finished our annual search for America’s best restaurants. Over the last 12 months, reporters and editors traveled to nearly every state scouting restaurants for our annual list. This year, it was about spaces as much as places. We ate hyperlocal dishes served out of a trailer in a rural Virginia field, experienced one […] More

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      Kellogg’s Diner Lives On With Jackie Carnesi at the Helm

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      The co-owner of Miriam opens Rafael, Brass enlists Jeremiah Stone and Fabian von Hauske Valtierra, and more restaurant news.OpeningKellogg’s DinerThe 1928 original, a classic of the genre, has been reborn. The restaurateur Louis Skibar has put Jackie Carnesi, formerly of Roberta’s and Nura in Greenpoint, in charge of the kitchen. (“I love diners,” said Mr. Skibar, whose portfolio includes a few.) At 37, Ms. Carnesi said she no longer had to prove her chops and could concentrate on a menu notable for approachability and affordability. At the same time, you’ll find herbed mayo and marinated tomatoes in the BLT; guajillo-braised short rib hash, a nod to Ms. Carnesi’s Texan roots; huevos rancheros; and nachos. A highlight on Amanda Perdomo’s dessert menu is strawberry pretzel salad. The design, an updated restoration, is by Nico Arze and Matthew Maddy. (Opens Friday) 518 Metropolitan Avenue (Union Avenue), Williamsburg, Brooklyn, kelloggsdinernyc.com. Rafael The chef Rafael Hasid brings Mediterranean and Middle Eastern to neighborhood settings. Having successfully planted Miriam in Park Slope, Brooklyn, and a sibling on the Upper West Side, he has now turned his attention to the Upper East Side. This time his name is on the awning; Miriam was for his mother. The townhouse space on several levels is simply done with pale wood, blue accents (a thing this year), some rough-hew stonework and Middle Eastern design touches. The repertoire of the executive chef, Francisco Da Silva Rosa includes shakshuka, Israeli chopped salad and lamb in a burger. (Opens Thursday) 917 Lexington Avenue (71st Street), 646-918-7971, rafaelues.com. BrassA challenge when opening a restaurant is the name. Here’s one that has been hiding in plain sight — clever for an American brasserie. The place in question is in the Evelyn Hotel in NoMad, where the entrepreneur Nick Hatsatouris has already opened the Tusk Bar. He has again enlisted Jeremiah Stone and Fabian von Hauske Valtierra as partners for a menu that talks brasserie with an American accent. Mussels with chickpea fritters, an onion tart in a buckwheat crust, Amish chicken rolled around a mousseline of herbs and truffles, and a profiterole masquerading as a banana split are what you’ll find in a room with a vintage piano centerpiece that will be put to use. (Thursday) 27 East 27th Street, 212-971-9746, brassny.com. Corner Store Michael Vignola, Catch Hospitality’s culinary director, and Paul Castro, the executive chef of this spot moving in to a space on the edge of SoHo once occupied by Dos Caminos, dress some American classics with luxury touches. Wagyu is in a French dip. A two-pound lobster is escorted by frites, and an apple hand pie comes encased in buttery shortbread. Drinks include martinis, like a sour cream and onion version served with dip and chips. A bar, two dining rooms done in green velvet and leather, and a glass-enclosed patio define the premises. 475 West Broadway (West Houston Street), 212-271-9240, thecornerstoresoho.com.Dilly Dally Dilly Dally serves up unpretentious fare like lasagna.Teddy WolffA white storefront and a red awning announce this newcomer to Prospect Heights, Brooklyn. There is a chef’s counter but the place is better defined by unpretentious fare like meatballs, lasagna, ravioli with sage, crackers and dip, Caesar salad, shrimp cocktail and crisp steelhead trout. Dave Patry’s goal is comfort and familiarity, and he is working with the culinary director Diego Moya, a chef with pedigree. 626 Vanderbilt Avenue (Prospect Place), Prospect Heights, Brooklyn, 646-481-0754, dillydallybk.com. We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      A Judge’s Decision to Delay Trump’s Sentencing

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      More from our inbox:Risky Covid Behavior‘Glorious’ Outdoor Dining in New York CityA Librarian’s FightDonald J. Trump, the first former American president to become a felon, is seeking to overturn his conviction and win back the White House.Doug Mills/The New York TimesTo the Editor:Re “Judge Pushes Sentencing of Trump to After Election” (front page, Sept. 7):I must disagree with the hand-wringing of my liberal colleagues who lament the fact that Donald Trump won’t be sentenced for his conviction in the hush-money case until after the election.Your article notes that the public will not know before they go to the polls “whether the Republican presidential nominee will eventually spend time behind bars.”With all due respect, so what? The former president was convicted of 34 felony counts of falsifying business records. Those who recoil at the idea of their president being a convicted felon won’t vote for him; those who support him will not change their minds based on the severity of the sentence.Other than being used as a talking point on the left (“he got four years in prison!!”) or on the right (“he got probation — I told you it was no big deal”), what could a sentence now possibly achieve?While no one, including Donald Trump, is above the law, this case is unique in our history. The sentence must be viewed as judicially sound, and for that it cannot become a partisan football, especially this close to an election.Eileen WestPleasantville, N.Y.To the Editor:Donald Trump’s lawyers have consistently maintained that his trials should not go forward because it may affect the 2024 election. Their many motions have contributed to delaying three of the four trials he faces. They have now persuaded Justice Juan Merchan in New York to put off sentencing in the fourth, justified by the judge because of the unique circumstances and timing surrounding the event.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      Oh Calcutta! Opens in Long Island City and Other NYC Restaurant News

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      Oh! Calcutta opens in Long Island City; Grand Brasserie fills Vanderbilt Hall with Parisian flair and more restaurant news.OpeningOh! CalcuttaThe louche collection of sketches by the critic Kenneth Tynan that opened Off Broadway in 1969 has inspired the name of this new restaurant in Queens. Ruhel Amin, who has Indian restaurants in Harlem and Williamsburg, presents dishes from Kolkata, including a Lake Market fish fry, vegetable cutlet, chapli kebab with minced lamb, and kosha mangsho, a goat curry here. Workhorses like butter chicken, rogan josh and saag paneer are also on the menu. The chefs are Sharmeen Rahman and Lisha Khondoka; both women have worked in Mr. Amin’s other restaurants.10-57 Jackson Avenue (50th Avenue), Long Island City, Queens, 718-532-0017, ohcalcuttanyc.com. Grand BrasserieRick Blatstein, having sold OTG, his airport restaurant company with hundreds of outlets, continues to think big. His new company, Vizz Group, has taken over the landmark Vanderbilt Hall in Grand Central Terminal, previously run by City Winery, and the adjacent dining room, formerly Cornelius. Grand Brasserie is an airy 400-seat restaurant and bar, open during the terminal’s hours. The Rockwell Group’s design with Art Deco and Beaux Arts accents and splashes of scarlet on tabletops and seats reflect the style of many Parisian brasseries and railway terminals. (Opens Sunday) 89 East 42nd Street.TzikiSouvlaki and gyro are the featured players in this Greek spot with counter service from the restaurateur Harry Nicolaou and the chef Alexandros Gkoutsi. Pork, beef, chicken and mushroom are the options sliced from pirouetting spits or strung on skewers. Homemade sourdough pita are underpinnings or wraps. The space has been decorated with the work of the artist Alexandra Manousakis, a native of Crete, including handmade ceramics. (Thursday, Sept. 5)209 Seventh Avenue (22nd Street), tzikisouvlaki.com.Mr. Baovia Mr. BaoAn uncommon specialty has come to the heart of Midtown: abalone. Empress International, a South African food company with a location in Old Tappan, N.J., imports the shellfish from South Africa. It has opened a duplex restaurant, where the entire menu is devoted to abalone, often in Asian preparations. The mollusks are farm-raised in an area just south of Cape Town. Abalone spring rolls, dumplings, skewers, stir-fried with Wagyu, fried rice, in tom yum soup and cucumber salad ($9.95 to $39.99, with a 25 percent opening discount until the end of this month) are some of the options. The company also plans restaurants in Chinatown and Long Island City, Queens. It’s not connected to the Mr. Bao chain of fast casual spots.110 West 40th Street, 929-302-3551, mrbaous.com.Joo OKA freight elevator whisks guests to the 16th floor of the building where the setting replicates a traditional Korean home or hanok. Original industrial elements share the space with Korean art. The chef, Chang ho Shim, is opening his New York restaurant for the prolific Hand Hospitality restaurant group. He seeks local ingredients for an upscale menu in the works, which could include items like shrimp and vegetables with pine nut sauce, mollusks and pickled quail egg with homemade perilla oil, and seafood with smoked soy sauce. (Tuesday, Sept. 3)22 West 32nd Street No. 16, 646-410-0332, joo-ok.com.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      Rosa Ross, Late-Blooming Author of Asian Cookbooks, Dies at 86

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      She was, she said, unable to cook a basic meal into her mid-20s. But she went on to a successful career as restaurateur and an authority on Asian cuisine.Rosa Ross, a Hong Kong-born chef who, despite lacking even basic kitchen knowledge into her 20s, became a noted cookbook author, Chinese cooking instructor and restaurateur on the North Fork of Long Island, died on June 28 at her home in East Marion, N.Y. She was 86.The cause was pulmonary fibrosis, her daughter Sarah Ross said.Drawing from a swirl of culinary influences from her youth — Chinese, English, Indian, Malaysian — Ms. Ross began her rise in the food world in the early 1980s by traveling to homes around New York City to provide Chinese cooking lessons with a business she called Wok on Wheels.She published the first of her four cookbooks, “365 Ways to Cook Chinese,” in 1994. Ten years later, after moving to Greenport, N.Y., she veered from classic Chinese cooking by opening the restaurant Scrimshaw there.Scrimshaw, which closed in 2016, was an early farm-to-table American restaurant that blended in elements of the Asian cuisine of her youth, including heritage-pork dumplings and duck-confit spring rolls that became the stuff of local legend.The restaurant also showcased Italian fare, which she first learned to make while living in Milan and honed under the tutelage of her friend Marcella Hazan, the author of “The Classic Italian Cook Book” (1973).Diners at Scrimshaw, Ms. Ross’s restaurant in Greenport, N.Y., in 2004, the year it opened. Scrimshaw showcased Italian and American cooking, but it was also noted for its heritage-pork dumplings and duck-confit spring rolls.Deirdre Brennan for The New York TimesWe are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More