Not your mother’s house tour: This summer has brought a bounty of artwork to Catskill, Hudson, Cold Spring and beyond.
NYS Entity Status
NYS Filing Date
APRIL 15, 2013
NYS DOS ID#
NYS Entity Type
DOMESTIC BUSINESS CORPORATION
2013 - EL TUCANAZO RESTAURANT & BAR CORP.
AROUND THE WEB
- Critic's Notebook: Contemporary Art Steams Up the Hudson
By NANCY PRINCENTHAL - Thursday Aug 24, 2017
- Virgin Hotel to bring rooftop cocktails to SoMa
By Sarah Fritsche - Tuesday Feb 28, 2017
Compared to New York and Los Angeles, which boast dozens of rooftop bars, we basically have El Techo de Lolinda. While our city’s dearth of outdoor options can perhaps be blamed on our foggy bayside weather, if the lines at El Techo, especially on the weekends, are any indication, there is a demand for outdoor drinking spots with a view.
That’s why it’s interesting that Sir Richard Branson’s hospitality line, Virgin Hotels will throw its cap into the rooftop ring. As noted by Curbed SF, Virgin’s 196-room hotel, which is currently under construction at Fourth and Folsom streets, will offer a rooftop bar.
No word yet on what the bar will overlook, but considering its location hopefully drinkers will be able to get a glimpse of the greenery at nearby Yerba Buena Gardens and some downtown vistas. It’s slated to open summer 2017.
In the press release, Virgin also notes “multiple dining and drinking outlets” elsewhere in the hotel, including the brand’s standard restaurant, named the Commons Club.
This will be the Virgin’s second U.S. hotel. The first opened in Chicago in 2015. A Silicon Valley outpost is scheduled to open in 2019, along with several other locations around the country (New York, New Orleans, Nashville, Dallas and Palm Springs) over the next few years.
Virgin Hotel, 250 Fourth St., S.F. www.virgin.com/company/virgin-hotels
- In Sacramento, cocktail scene has become a capital idea
By Lou Bustamonte - Saturday Aug 26, 2017
Sacramento was built for cocktails. With many bars boasting spacious patios, live music, produce from the Central Valley and reasonable prices, finding quality drinks and the atmosphere to match is effortless. The increasingly sophisticated food scene is fueling the demand for equally interesting and thoughtful cocktails; many of the best can be found in restaurant bars. Standard-bearers like Hook & Ladder, Shady Lady and Red Rabbit have nurtured and provided a stage for many talented bartenders heading up some of the best bars in Sacramento and the region.
- The Gang Murders in the Suburbs
By LIZ ROBBINS and NADIA T. RODRIGUEZ - Wednesday Jul 12, 2017
Four young Latino men went to hang out in the woods on Long Island one night during spring break. They ended up victims of the brutal gang MS-13.
- 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.
- Uncork a perfect weekend in Anderson Valley
By Tim Teichgraeber - Friday Aug 11, 2017
When you finally pull into Cloverdale and take a hard left-hand turn onto Highway 128 toward Boonville, it feels as if you’re diving into a rabbit hole.Surrounded by heavily forested hillsides on both sides, Anderson Valley is a narrow conduit between the warm inland reaches of Mendocino County and the chilly, pristine Mendocino Coast.Champagne Louis Roederer bought a big property near Philo in 1982, raising many eyebrows and giving the region a massive surge of credibility for growing cool-climate Pinot Noir, Chardonnay and Alsace varieties such as Pinot Gris and Riesling.Restaurants like the Bewildered Pig, homey locals’ hangout Lauren’s and artisanal pizza restaurant Stone and Embers all have raised the dining bar in recent years.What had been a rough-and-tumble logging community has transitioned into precious California wine country.[...] folks at Williams Selyem, Ted Lemon from Littorai, and Goldeneye developed some notoriety for Anderson Valley Pinot Noir, says Goldeneye’s Vice President of Winemaking Neil Bernardi.In 1996, Dan (Duckhorn) wanted to plant a flag in Anderson Valley, to invest in a group of estate vineyards up and down the valley, and to control quality from the ground up.Goldeneye is one of the benchmark producers in the valley these days, making lavish, refined Pinot Noirs that command $50 a bottle to more than $100 a bottle.A seated wine tasting at Goldeneye will run about $15 per person.Many of the other tasting rooms in Anderson Valley charge only $5 per person.Compared with some other destinations, a couple can save enough in tasting room fees to pay for a hotel room, either at a B&B on the Mendocino coast, or somewhere in the valley, such as the Madrones in Philo or the chic Boonville Hotel.[...] when you sidle up to the tasting room bar, you may well be talking to a founder of the winery.Kristy Charles’ parents planted some grapevines in 2001, right before she headed to San Luis Obispo for college, where she met her future husband, and Foursight winemaker, Joe Webb.Foursight’s estate-bottled wines are made in a sleek fashion that has become a common thread in Anderson Valley winemaking.Some of those young winemakers were bootstrappers looking to stake a claim, others were just hoping to catch a wave at someone else’s winery.Jason and Molly Drew moved to Mendocino County in 2004, buying a 26-acre apple orchard in the high-altitude Mendocino Ridge AVA that overlooks Anderson Valley.Sourcing grapes from both Anderson Valley and the Mendocino Ridge regions, Drew makes about six cool-climate, small-production Pinot Noirs and Syrahs (hundreds of cases of each), generally always under 14 percent alcohol that offer an insightful survey of the region’s elegant wines.Another up-and-comer in Anderson Valley is Baxter, a small production brand that has a charming tasting room in Philo.Balo, just across the highway from Goldeneye, is also a worthy stop, for great wines, the bocce courts and the laid-back atmosphere.Michelle and Tim Mullins broke ground on the estate in 2003, released their first wines in 2009, and opened their own winery and custom crush facility in 2012.Back then, at the annual Pinot Noir festival in May, you would go from table to table and there were good wines and not-so-good ones.There has been a sea change in the quality of fruit, and a lot of growers have transitioned to organic or biodynamic farming, says Mullins.The wines are just too good to ignore, and the independent spirit of the place sets it apart.Nine guest quarters in a Mediterranean-style residence that includes Stone and Embers restaurant and tasting rooms.An inn with 15 contemporary rooms (some detached) and Table 128, a modern roadhouse.