11/17/06 - Archive - Bottles of the 2006 Beaujolais Nouveau wine got their first uncorking in French establishments like Jean-Louis

HEADLINE:

Restaurants pop the cork on this year's Beaujolais

STORY:

The hushed tones at the start of lunch at Jean-Louis yesterday soon gave way to a boisterous buzz of conversations punctuated by laughter and the clinking of wine glasses. The bottles had been uncorked and the wine was flowing.

'People don't know what they're missing,' lunch patron and Stamford resident Cathy Cole said at the Greenwich restaurant's Beaujolais Nouveau party

Bottles of the 2006 Beaujolais Nouveau wine got their first uncorking in French establishments like Jean-Louis across the world yesterday, the third Thursday of November and the first day this season's Beaujolais can be enjoyed.......

11/17/06 - Archive - Lobbying for Change

HEADLINE:

Lobbying for Change

STORY:

When looking for the trendiest places to eat, travelers may not expect that they’ll find them in their hotels. But increasingly the restaurants they seek—from Wolfgang Puck’s steakhouse Cut or New York City’s L’Atelier de Joël Robuchon to Tom Colicchio’s Craft in Dallas and Hiro Sone and Lissa Doumani’s San Francisco restaurant Ame—are in hotels as lodging companies and chefs rethink where and how diners eat.......

....... hotel dining experience can sway opinion of where to stay," says Jody Pennette, CEO of CB5 Restaurant Group, a Greenwich, Conn.-based restaurant design and concept company. In the end, the push for successful restaurants comes down to the bottom .......

Source: Restaurants & Institutions

Publication Date: October 1, 2006

Reporter: Kate Leahy, Associate Editor

Source URL: http://www.rimag.com/archives/2006/10a/business-hotel-restaurants.asp?dt=1