Masa Takayama Brings Tetsu to New York

NEW YORK CITY — Chef Masa Takayama finally opened his casual robatayaki Tetsu. Much like the Vegas outpost at Aria inside BarMasa, this location breaks up its menu by cooking style, but instead of smaller groupings of tables, this location features a 36-foot-long bar facing the robata grill and an upstairs lounge. [Eater NY]

NAPA, CALIFORNIA — Charlie Palmer opens his fifth Charlie Palmer Steak restaurant in Napa today in the future home of the Archer Hotel. Palmer focuses on ingredients available locally, but with a steakhouse vibe with dishes such as “dry-aged bone-in Tomahawk steaks for two, a prime platter with Maine lobster, oysters, prawns, and king crab legs, plus dry-aged and A5 Wagyu beef.” Palmer, of course, has a Charlie Palmer Steak at the Four Seasons and Aureole at Mandalay Bay in Las Vegas. [Eater SF]

VENETIAN — Bocuse d’Or, the biannual culinary competition that pits chefs from the Americas against their European counterparts, selected Matthew Kirkley of Coi in San Francisco and his assistant Mimi Chen to represent the United States as the 2019 Team USA. Chefs had five hours and 35 minutes to prepare and present a platter composition and a plated dish to a panel of 21 of the ment’or chef Culinary Council members, led by chefs Thomas Keller and Daniel Boulud. The United States won the competition in Lyon, France, in 2017. Next up for the American duo, an April 2018 competition in Mexico City, where three winning teams move on to the finals. [EaterWire]

• All Coverage of Tetsu [ELV]

• All Coverage of Charlie Palmer Steak [ELV]