NY Times Spotlights Verona Chef’s Menu

Date:

Share post:

- Advertisement -

While Verona might–for the moment–be light in the restaurant department, it is home to several talented chefs. Among them is Floyd Cardoz, who is featured in today’s New York Times.

Cardoz is the executive chef and partner at Tabla, an Indian-influenced restaurant in Manhattan that is part of restaurateur Danny Meyer’s Union Square Hospitality Group. The story looks at how chefs have been tweaking their menus to make them more appealing to restaurant-goers. In the case of Tabla, that has meant adding an appetizer named for Chef Cardoz’ mother, Boodie’s Chicken Liver Masala. You can read the story here.

- Advertisement -
Virginia Citrano
Virginia Citranohttps://myveronanj.com
Virginia Citrano grew up in Verona. She moved away to write and edit for The Wall Street Journal’s European edition, Institutional Investor, Crain’s New York Business and Forbes.com. Since returning to Verona, she has volunteered for school, civic and religious groups, served nine years on the Verona Environmental Commission and is now part of Sustainable Verona. She co-founded MyVeronaNJ in 2009. You can reach Virginia at [email protected]

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related articles

What I’m Thinking Today

It's another Wednesday morning. Memorial Day is coming up with the promise of a long holiday weekend and...

Councilman Objects To Gun Violence Awareness Action

UPDATE: This story has been updated to reflect Councilman Tamburro's clarification that he did in fact sign the...

What’s Next For VHS ’22: Independent Designer

There’s no shame in opting for the college experience, obviously, but some would say if they knew exactly...

Hilltop Conservancy Needs Volunteers To Finish Tree Planting

The Hilltop Conservancy had 100 trees to plant around Prisoner's Pond last weekend and, despite the blistering heat, the...