Restaurant Associates

Restaurant Associates Delivering Hospitality Excellence to Premier Clients. Advertising, spam, flaming, sexually explicit or offensive language are not permitted.

The thoughts, views, beliefs and opinions expressed by followers "friends, likes" do not necessarily represent the positions, views, strategies, opinions, endorsement or advice of Restaurant Associates. Unlawful, threatening, libelous, defamatory, obscene, profane, discriminatory, racist, homophobic, or sexist comments are prohibited. Content is monitored and may be deleted, censored, or excluded

by the page administrator. Restaurant Associates is not liable for content created by followers, and the individual contributor is solely responsible for any risk involved with posting content he/she contributes. Comments, statements, and remarks may be reprinted.

Thank you to for including the Caramelia dessert from 1906 at in their list of the ‘21 best things we ate in 2025’. Al...
01/30/2026

Thank you to for including the Caramelia dessert from 1906 at in their list of the ‘21 best things we ate in 2025’. Almost too enchanting to eat? You decide!

Make your reservation at the link in our bio.

01/29/2026

Meet Gahielle “Gigi” Lorthe, 2025 APT Program Graduate, who incorporated her love of colorful, comfort food into her tasting dishes. For her appetizer, Gigi prepared a seared ono ahi with a honey-soy glaze and pineapple ginger salsa, followed by an herb-sealed lamb chop entrée. The tasting panel was treated to a coconut-lychee pavlova dessert paired with a refreshing mocktail.   

She appreciated that the APT Program is “structured for the women to grow … not just for the kitchen, but also to teach you how to be a better person and a leader.”

Wishing Gigi continued success in her career journey!

Congratulations to our team in Boston on the opening of our latest corporate dining location. We are thrilled to make ou...
01/28/2026

Congratulations to our team in Boston on the opening of our latest corporate dining location. We are thrilled to make our presence in Boston stronger!

01/27/2026

Katherin Gomez Beltran was truly a ray of positivity throughout her 2025 APT Program training. Although she holds a degree in Media and Graphic design, she continued to be drawn to the world of culinary and credits the APT program with giving her the confidence needed to take the next steps in her culinary career. She wowed the tasting panel with her arepa crab salad appetizer, seared scallops entrée, and Colombia torta Negra dessert, with Jim Russo, R/A’s President of Managed services saying, “You had me at ramp spaetzle.”
 
Congratulations, Katherin — we’re excited to watch you progress in your journey!

Thank you for the feature on FAUCHON’s return to NYC after nearly two decades! “Founded in Paris in 1886, FAUCHON has n...
01/26/2026

Thank you for the feature on FAUCHON’s return to NYC after nearly two decades!

“Founded in Paris in 1886, FAUCHON has never behaved like a conventional French chocolate and pastry maison. While others leaned into restraint and tradition, FAUCHON has always treated gastronomy as graphic and expressive.”
usa

Thank you for highlighting in the list of some of the most memorable meals and restaurant visits of 2025. “Mosaic Rest...
01/23/2026

Thank you for highlighting in the list of some of the most memorable meals and restaurant visits of 2025. “Mosaic Restaurant, at the newly re-opened Princeton Art Museum, is nearly as stunning as the art galleries that surround it.” Come see and taste the beauty for yourself. Link in bio for reservations.

01/22/2026

APT Graduate, Lydia Simers, nodded to her Korean and Irish influences by preparing a comfort meal with a fun twist. Leaning into the current texture trend, her Sea Bass crudo appetizer offered a satisfying crunch with deep fried ginger, garlic and sesame seeds. Her braised short ribs were followed by a spectacular Yuzu lemon cheesecake with a ginger molasses crust.

She credits the APT Program for its commitment to female culinarians saying, “It shows how dedicated women in this career can be when given the opportunity.”

Lydia’s dedication to her craft is evident to all of us at R/A!

Thank you to for calling out the opening of .usa in their December roundup. “The space, which is located in the Bank of...
01/21/2026

Thank you to for calling out the opening of .usa in their December roundup. “The space, which is located in the Bank of America campus, will offer French pastries like croissants and macarons as well as groceries, including grab-and-go foods. It will also serve dishes like croque monsieur as part of its full-service dining.” Make your lunch, brunch, or dinner reservation at the link in our bio.

01/20/2026

Our next APT graduate, Lissy Espinosa, is ever curious about Japanese culture. She kicked things off with a Korroke appetizer, then expertly found the Yin and Yang in her pan-seared cod dish. Her sweet plantain empanada with rum ice cream transported Ken Warner, SVP at R/A, to a tropical destination.  

One of her favorite aspects of the APT program is that you can “spread your knowledge and help more people,” motivating them to learn more and immerse themselves in the industry.

We couldn’t have said it better ourselves, Lissy — congratulations!

Please join us in honoring Dr. Martin Luther King Jr., who reminded us that “the surest way to be happy is to seek happi...
01/19/2026

Please join us in honoring Dr. Martin Luther King Jr., who reminded us that “the surest way to be happy is to seek happiness for others.”

We see that spirit throughout our R/A family and in our work every day. The meals we serve, the spaces we care for, and the people we support all create moments of comfort, dignity, and connection. These simple acts show who we are and what we value most.

01/16/2026

Take a sneak peek into 1906 at with Chef George Murkowicz and their signature vegetarian holiday dish, Mushroom Wellington made with fresh, premium Kennet Square, PA mushrooms. Thank you to for stopping by!

01/15/2026

R/A Sous Chef, La-Shawn Pereira, tapped into French and Asian cuisines for her APT Program tasting dishes. Her Jerk Tuna Tartare, slow-braised Ox Tail, and a stunning passion fruit Crème Brulé with Guava Sorbet were celebrated by Pricilla Yeh, R/A Executive Chef, as being both perfectly executed and deeply personal.

She found great value in participating in our APT Program, telling us, “It doesn’t just help with the professional world, it also helps you to elevate to be a better person.”

We’re so proud of your accomplishments, La-Shawn!

Address

132 W 31st Street
New York, NY
10001

Opening Hours

Monday 12am - 1am
9am - 11:59pm
Tuesday 12am - 1am
9am - 11:59pm
Wednesday 12am - 1am
9am - 11:59pm
Thursday 12am - 1am
9am - 11:59pm
Friday 12am - 1am
9am - 11:59pm
Saturday 12am - 1am
9am - 11:59pm
Sunday 12am - 1am
9am - 11:59pm

Telephone

+12126135500

Website

Alerts

Be the first to know and let us send you an email when Restaurant Associates posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share