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Danny Meyer, President/CEO Of Union Square Hospitality Group, NYC
Ribs being prepared at the Big Apple Barbecue Block Party 2005
Big Apple Barbecue Block Party attendees enjoying Jazz and Bluegrass
At the Big Apple Barbecue Block Party, its not just about the ‘Cue, its also about the cupcakes. June 10 and 11 is just around the corner. Get your Bubba Fast Passes NOW.
THE MODERN, recently awarded Best New Restaurant by the James Beard Foundation.
Arctic Char Tartare, a featured dish at THE MODERN.
The Bar at THE MODERN.
The Bar Room dining area at THE MODERN
Off The Broiler 
Great job guys… Thank for you work…
Danny:
Just listen to your podcast show. Great info. Always want to support other hospitality shows. Nice work. Hope you can check out our podcast for Group Travel and Meeting and Events. Also, would like to chat about adding you to our hospitality channel on podango.
Nice Work..
David
We have often eaten in your restaurants, most recently at Union Square. I am writing because I have a suggestion that will benefit you as well as customers like me. Time was when , in bars as well as restaurants, you got something with your cocktail, nuts, pretzels, even something more substantial, like small hors d’oeuvres.
I enjoy a little something with my pre-dinner martini and I think it would be a good idea for the server to ask: would you like a small appetizer with it; and it would result in additional revenue as well as pleasing the guest. What do you think?
A trendy restaurant on the Post Road, US #1, in Riverside, CT may not attract the clients that
you would find at the inner city areas. Downtown Greenwich, or Stamford is where the actiion is.
You do not walk on the Post Road. you travel in cars only. Parking? I suspect the patrons would be from the hotel only. An authentic “family style” restaurant is badly needed in this area. Enough of the
upper crust restaurants. Good luck from an old timer living in the neighborhood.