New York Times

Restaurant Associates Hires Some Big Names: 
Colicchio, Andrés, Ansel

By Florence Fabricant 

“Restaurant Associates, a firm that has been creating and managing restaurants and corporate dining rooms in New York and beyond since the 1950s, has recently started ramping up its culinary profile.

Restaurant Associates, based in New York City, is among the country’s largest operators of museum cafes. 

(It runs the cafeteria in The New York Times Building.) It also runs L’Avenue, the Parisian transplant in the Saks Fifth Avenue flagship store, where the pastry chef Pierre Hermé is designing the desserts, and it collaborated with Tiffany & Co. to create the chic Blue Box Café, which has a daily waiting list of about 2,000 names.

[Chef Ed] Brown was once the executive chef at the Sea Grill inRockefeller Center, a restaurant originally created and run by Restaurant Associates.

Next on the agenda are a club on the 89th floor of the One World Trade Center tower…a restaurant in the new Gilder Center for Science, Education and Innovation at the American Museum of Natural History; and a restaurant and bar in a new visitor center at Longwood Gardens in Pennsylvania.”

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