![]() Tipsy scoop’s sundaes have at least 5% alcohol in every sundae. So stop down at tipsy scoop after your dinner. This is one of the food places in NYC that could become your next favorite drinking/dessert stop. But now as we are both in college, were in the city quite a bit and Pio Pio has become our go-to place for Peruvian food.ģ) Tipsy Scoop: located at 217 E 26th St, New York, NY 10010Īfter a nice dinner and maybe even a drink or two this dessert may hit you harder than the drink you ordered after your food. Growing up me and my cousin would go to Portchester with our parents to have Peruvian food and it was our go-to area. 2) Pio Pio: located at 604 10th Ave, New York, NY 10036Īnother one of the food places in NYC that may even become your next favorite spot is “Pio Pio”. You literally feel like your putting your straw in a cake. Try out their famous milkshake “Birthday cake” it seems like your average vanilla shake but is made with real birthday cake and strawberry. So if you want a yummy sundae or a juicy burger, here’s the place to go. It’s known for their wide variety of unique desserts, and creative food concoctions. One of the food places in NYC I’d highly recommend it, “Black tap”. 1) Black Tap: located at 529 Broome St, New York, NY 10013 Down below I’ll list the 10 amazing food places in NYC to try this summer. I for one would go back for seconds at these go to summer food places. ![]() Beyond work, Alex enjoys traveling, staying active through running and dance, and savoring Northern California's culinary scene - often with her loyal canine companion, Gus the Vizsla.FOOD GLORIOUS FOOD!!! Straight off of the menu… All these food places and too many to choose from, especially in the big city. Her core belief is that a thriving operation hinges on a united team committed to creating unforgettable guest experiences. Her experience ranges from intimate, service-focused restaurants, to overseeing $11 million in food and beverage outlets at the historic Hotel del Coronado. Alex's commitment to operational excellence and team-building soon led her to be a key figure in restaurant openings with Back of the House, Inc and managing ownership transitions. While earning her degree in Business Administration and Hospitality Management at the University of San Francisco, Alex began her career working in hotels and restaurants and transitioned into management after graduation. Originally from Orange County, California, Alex discovered her passion for hospitality early in life. She is most often described as full of energy and optimism and loves meeting new people and curating unique experiences During her off time, Ashley can be found with her hands in some kind of creative project-whether it be writing poetry, painting, calligraphy, or landscape design. Before recruitment, she was GM in the F&B Department at the Wythe Hotel, working with chefs Aidan O’Neal and Jake Leiber, during which time they received 3 stars from The New York Times. Her diverse background in hospitality spans from managing high volume operations to working in notable, chef-driven restaurants. Upon returning to NYC, Ashley worked her way from bartender to GM. in Art History, Ashley lived out of a backpack for 5 years and traveled through 15 third world countries-teaching English, working in hostels, and developing an affinity for unique cuisines and cultures. ![]() Outside work, Brooke enjoys trail running, playing with her dog, art, and spending time with her wife and kids.Īs a New York City native, Ashley grew up with the best of NYC’s dining and hospitality scene in her blood. Brooke has been featured in and written for publications like New York Times, Columbia Journalism Review, Squid Ink (LA Weekly), LAist, and, her award-nominated blog (best online food writing by Saveur Magazine). She returned to Massachusetts in 2021 to expand her consulting business and hone her talent acquisition skills as a Recruiter for One Haus. She founded Burton Consulting, a boutique restaurant consulting business, in 2010. ![]() Brooke worked and trained with world-renowned fine dining and fast casual restaurateurs such as Nancy Silverton, Suzanne Goin, Karen and Quinn Hatfield, and the founders of Sweetgreen. With a background in front of house, culinary management, and operations, Brooke leverages her knowledge, expertise, and insight to fulfill long-term goals within a short time frame. Brooke Burton brings more than two decades of restaurant operations experience to her clients.
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