#Hush restaurant full#
#Hush restaurant license#
#Hush restaurant series#

If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Villandry taken over by Village du Pain founder >Į-mail your comments to Kerstin Kühn here. Relish Restaurants launches new restaurant brand the French Kitchen >

#Hush restaurant license#

Two Villandry Kitchen sites in Chiswick and Holborn have been rebranded as the French Table by Relish Restaurants, who previously operated the sites under a license deal with Barber. He has also sold his two Kitchen Italia restaurants in Covent Garden and Westfield London, with the total value of the three deals - including Sake No Hana - thought to be more £12m. In May, Barber sold his Villandry business, with sites in central London and Bicester Village shopping centre in Oxfordshire, to Village du Pain founder Philippe Le Roux, who now plans to expand the brand. 'After the refurbishment last July, Hush has been performing fantastically well and its brasserie element is something I can expand.'Ī former lawyer, Barber first launched Hush in Mayfair in 1999 and gradually expanded his portfolio by adding Villandry in 2005 and Kitchen Italia in 2008. I made the decision last November to come out of the projects that weren't expanding quickly enough and that demanded too much management time,' he added. It has returned to its spiritual home,' Barber told .īarber added that following this latest sale he would now concentrate on a number of new projects as well as the expansion of his Hush restaurant and bar brand.

#Hush restaurant full#

'Sake No Hana was set up with Alan Yau on board as a consultant, so in some way it's come full circle. The deal sees Sake No Hana, which was owned by Barber and Evening Standard chairman Evgeny Lebedev, taken over by Hakkasan, the group originally founded by Alan Yau.

The sale of the St James restaurant is the latest of a number of deals made by Barber in the past six months, including the sale of Villandry and Kitchen Italia. Unfortunately, it was a tad dry.London restaurateur Jamie Barber (pictured), owner of Hush, has sold Japanese fine-dining restaurant Sake No Hana to Hakkasan Ltd for an undisclosed sum. The restaurant serves no bread, but cornbread - served with a knob of yummy maple-infused butter - was on the menu as a special during our visits. The marinated grilled octopus appetizer served atop a mini-cassoulet of mixed beans was savory but skimpy. Our favorite openers were the tuna poke: a layering of sushi rice, sushi-grade tuna and a soy sauce vinaigrette and a mahogany-colored and very creamy lobster bisque, which was a soup of the day. The pan-roasted half chicken was moist and tender, but the New York strip steak was chewy. The subtle tang of Meyer lemons made the creation sing. We loved the very tender Berkshire pork chop with its maple demi-glace and the lemon-ricotta-arugula ravioli with lump crab, tomato and extra dollop of ricotta. An olive oil cake was one of three desserts offered. Realtime driving directions to Hush Restaurant & Lounge, 241-05 Linden Blvd, Elmont, based on live traffic updates and road conditions from Waze fellow.

Left, a burger topped with bacon and local Cheddar cheese was on the bar menu. Bynum coached his son’s football team for seven years). Another family of four solved the problem by splitting up and sitting in separate but close-by spaces: the parents at the bar and their sons at a two-top directly across from them. One foursome sat at the elbow of the L-shaped bar with two people on either arm. That said, during one of my visits, I noticed diners getting around that restriction. We found that we needed to call two weeks ahead to snag it. The 28-seat restaurant is quite small, and only one table can seat more than two people.

#Hush restaurant series#

We learned that he was a Farmingdale native, had held top posts at Four Food Studio in Melville (since closed), Prime in Huntington and Tellers in Islip, and was twice the winner on the Food Network television series “ Chopped.” Right?” That same night the restaurant’s hostess asked if we were first-timers and then gave a thumbnail dossier of the chef and owner, Marc Anthony Bynum. The attractive, thoughtfully prepared food does indeed have a voice, but people at the restaurant have not been hushed they are part of the conversation, too.įor example, our amiable, enthusiastic waiter stopped by the table after every course to do a bit of cheerleading: “It’s delicious. “The food speaks” is the motto of Hush Bistro, which opened in Farmingdale in November.