🚕 Who’s Running NYC Restaurants?

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Le Chêne’s Parisian Elegance Lands in the West Village

NeLe Chêne opened this Friday, May 23, in the West Village.

The 50-seat restaurant is the first independent project from “Top Chef France” alum Alexia Duchêne and her husband Ronan Duchêne Le May.

Velvet banquettes, white tablecloths, and curated art decorate the intimate dining room.

Ronan oversees a 3,000-bottle wine cellar while Alexia leads the kitchen.
The menu spotlights hors d’oeuvres like sea urchin-topped French toast and green-bean beignets.

Entrées include foie gras Lucullus and classic pithivier preparations.

Desserts range from chocolate tart to potato-ice-cream mashups.

The couple secured their Carmine Street location in December and lived above during renovations.

Le Chêne blends traditional French sensibility with personalized, high-end touches.

Service: Dining With a Mission

Service, a new tasting-menu restaurant from Chef Daniel Humm’s nonprofit ReThink Food, is slated to open in summer 2025.

The concept was born after federal funding cuts prompted ReThink to rethink its model.

Eleven Madison Park alum Rob Hartman will helm the kitchen.
Service joins programs like Refettorio Harlem and Food Bank for NYC’s Eat For Good dinners.

Its revenues will help fund affordable meals for food-insecure New Yorkers.
More than 1.7 million residents rely on SNAP benefits in the city.

A No Kid Hungry poll found 52 percent of NYC households took on debt to pay for food.

By blending fine dining with social impact, Service aims to sustain ReThink’s mission.

Carnegie Hall Strikes a Sour Note in Trademark Suit

On May 20, Carnegie Hall Corp filed a lawsuit in the Southern District of New York.

The complaint names Carnegie Hospitality LLC and CEO Efstathios “Stathis” Antonakopoulos.

It alleges that Carnegie Diner & Cafe locations in Manhattan, New Jersey, and Virginia exploit Carnegie Hall’s name, image, and history.

The suit cites unauthorized use of hall imagery, merchandise references, and historical associations with icons like Bob Dylan and Martin Luther King Jr.

Carnegie Hall argues this creates consumer confusion and implies a false affiliation.

The complaint seeks unspecified damages, an injunction against further uses, and cancellation of the diner’s trademark registration.

As of press time, Carnegie Hospitality has not publicly responded.

Gregory Gourdet’s Full-Circle Homecoming

Gregory Gourdet returns to New York to open his latest project, Maison Passerelle, published May 22, 2025.

Gourdet will turn 50 this summer, marking a full-circle moment for the Queens-born chef.

Maison Passerelle occupies two entrances inside the Printemps Wall Street branch.

The 85-seat venue blends French technique with Haitian-accented cuisine.
Menu highlights include Cane Syrup Glazed Duck ($72), Spaghetti with Lobster ($60), and Strip Steak rubbed with Haitian-coffee crust ($150).

As culinary director of Printemps, Gourdet oversees five venues in the new department-store space.

His career spans Jean-Georges kitchens, a Top Chef win, James Beard awards, and the success of Portland’s Kann.

Maison Passerelle represents his first major NYC return since leaving for the West Coast.

The GM Gap: Who’s Running NYC Restaurants?

Grub Street recently highlighted a severe shortage of qualified restaurant general managers.

Post-pandemic openings surged while seasoned staff departed, creating a talent gap.

Operators report taking up to 90 days to fill GM roles that once closed in weeks.

Job candidates now demand higher salaries, robust benefits, and pre-approved time off.

Many applicants lack critical management skills, forcing costly on-the-job training.

Historically, GM pay lagged behind tipped positions, but today overpayment is common to secure talent.

The shift underscores a broader industry transformation in labor dynamics and employee expectations.

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