birchwood restaurant of riverhead inc.

512 pulaski street
riverhead, new york 11901

NYS Entity Status
ACTIVE

NYS Filing Date
FEBRUARY 06, 2014

NYS DOS ID#
4525323

County
SUFFOLK

Jurisdiction
NEW YORK

Registered Agent
NONE

NYS Entity Type
DOMESTIC BUSINESS CORPORATION

Name History
2014 - BIRCHWOOD RESTAURANT OF RIVERHEAD INC.









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  • Around the Web

  • 'Laughable' to say client may be tied to NY slayings
    By FRANK ELTMAN, Associated Press - Wednesday Sep 13, 2017

    RIVERHEAD, N.Y. (AP) — A carpenter convicted of killing two prostitutes in the 1990s may be responsible for at least one of the 10 unsolved killings of people along a Long Island beach highway, a prosecutor said Tuesday.Suffolk County Assistant District Attorney Robert Biancavilla made the revelation after the sentencing of 51-year-old John Bittrolff.The Manorville man received consecutive 25 years-to-life sentences for the beating deaths of two prostitutes. A jury deliberated for seven days before convicting him in May. Bittrolff denied killing the women and intends to appeal.Police on Long Island are still investigating the unsolved killings of 10 victims of an apparent serial killer or killers.

    Source: SFGATE.com: Top News Stories
  • Recommended reading, Sept. 3
    By San Francisco Chronicle - Thursday Aug 31, 2017

    We recommend these recently reviewed titles: My Absolute Darling By Gabriel Tallent (Riverhead; 417 pages; $27) Tallent’s extraordinarily unsettling and ambitious first novel is a moving portrait of a damaged young girl struggling to mend her wounds in the woods near the Mendocino coast.

    Source: SFGATE.com: Entertainment News
  • In “The Art of Flavor,” industry vets share flavor rules to improve your cooking
    By Sarah Fritsche - Thursday Nov 2, 2017

    “Cooking is about adjustment,” write Daniel Patterson and Mandy Aftel in the opening pages of their new book, titled “The Art of Flavor” (Riverhead Books; $28; 288 pages). “It’s about paying attention. Cooking is sensual, intuitive, immediate.” In their 2004 book, “Aroma: The Magic of Essential Oils in Foods and Fragrance,” (Artisan; 216 pages), chef Daniel Patterson and perfumer Mandy Aftel teamed up to experiment with the role that aromatics and scent play in cooking and how culinary ingredients can impact fragrance. Now, the two — both icons in their respective industries — are back at it, this time taking a rich and deeply academic dive into the importance of flavor.

    Source: SFGATE.com: Food & Dining
  • Tom Colicchio Changes His Restaurant’s Racially Tinged Name
    By KIM SEVERSON - Wednesday Aug 23, 2017

    The chef is renaming Fowler & Wells, after learning about the name’s connection with the debunked theories of phrenology.

    Source: NYT > Home Page
  • Restaurant Review: The Pool Strives to Deal With Its Famous Dining Room
    By PETE WELLS - Tuesday Oct 17, 2017

    Changes to the landmark interior of the former Four Seasons create challenges for the new restaurant from Major Food Group.

    Source: NYT > Home Page
  • Restaurant Review: Lost in New York at Public Kitchen
    By PETE WELLS - Tuesday Oct 10, 2017

    At Jean-Georges Vongerichten’s new restaurant on the Lower East Side, the menu is supposed to be inspired by the whole city.

    Source: NYT > Home Page