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Michael Mina, a renowned chef with over 30 restaurants in various cities, has opened his first restaurant in New York City called Bourbon Steak New York. The restaurant is located inside the JW Marriott Essex House New York, near Central Park. The menu features steakhouse classics as well as unique items, and the space is designed with an art deco influence. Mina is excited about the introduction of trolley service in the restaurant and sees this opening as a significant moment in his career, as he has always wanted to open a restaurant in New York City. [Extracted from the article]

This article highlights three different Thai restaurants in various locations. Th Prsrv in Houston offers a 14-course tasting menu that combines Thai and Indigenous American cuisines. Padaek in Arlington, Virginia, blends Laotian and Thai cuisines and offers a variety of dishes, including catfish cakes and chef's specials like Vietnamese-inspired crab noodles. Bangkok Supper Club in New York City, run by pastry chef Max Wittawat, serves unique dishes such as scallop ceviche with watermelon granita and garlic fried rice with seared hog jowl. Each restaurant offers a distinct and exciting dining experience for patrons interested in exploring Thai cuisine. [Extracted from the article]

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(Bloomberg) -- Turn a corner in a New York City restaurant today, and there's a good chance you'll bump into a tableside cart. While patrons can order the house bloody mary, built tableside from a rolling cart for $14, the drink comes customizable with a variety of premium spirits and thick-cut bacon for an extra charge. [Extracted from the article]

The article discusses dessert chef Will Goldfarb. He had established himself as a standout pastry chef in New York City when his Room 4 Dessert restaurant went out of business in 2007. To revive his career he relocated to Bali where he could focus more on the creative aspects of his work and less on how it was received by the public. In January 2014 he is nearing completion of a kitchen-laboratory there.

The article discusses the reported popularity of pastry chef Dominique Ansel's cronut food item in New York City as of June 2013, including information on Ansel's development of the part flaky croissant and part cream-filled doughnut while working as an executive pastry chef at Daniel Boulud's Michelin-starred restaurant Daniel. The black market for Ansel's cronuts is examined, including sales of the pastries on the Internet bulletin board website Craigslist.