Why did you move uptown? I came up with it out of nowhere. Hes never heard of such a dish. And in the other room, Lee Krasner. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. > monoliths appearing 2022 > jeff zalaznick parents. Its. As for Chefs Club, Stephane De Baets, an owner, said he had to close because of the pandemic, notably because the company was foreign-owned and did not qualify for government support. Mario Carbone, Jeff Zalaznick, and Rich Torrisi in the Pool Room of The Four Seasons. The move can be a signature dish, the things people identify our restaurants with. PROFILEmiami has teamed up with Foodgod to bring you the Top 10 restaurants to score a reservation at during Miami Art Week 2021. His portfolio of holdings has taken on a number of hotels and restaurants in addition to more than 100 Warhols and he had been hoping to replace The Four Seasons with something younger, he says. PROFILEmiami takes no ownership of any imagery unless otherwise noted. I was always saying, Lets make that G on the Grill silver a little smaller. But theres a certain pride to how customized everything theyre doing is., The Major Food brethren might even classify these touches as moves. Velvety jewel-tone nooks define the bar area upon. Theres a comfort in the familiarity of what we do that I believe is part of why people keep coming back to us.. Also in Brickell, Stern has approval for a 2.5 million-square-foot development with a 752-foot-tall tower with 1,000 apartments, 200 micro units, a 200-room hotel, and 250,000 square feet of office space. He has formative memories of being blown away by the seafood sausage at Chanterelle and saying, What is this? he says. Jeff Zalaznick is a restaurateur and entrepreneur. We all come together and collectively create these concepts that excite us. Torrisi and Zalaznick were seated at a small butcher-block table in their test kitchen. Theyve never done anything of this size and specific gravity, so one has to raise the question of whether theyre up to it, Mr. Whiteman said. Some people come to our restaurants because they love one dish. The place really invented classic American fine dining, Zalaznick said. That went back to their early days together. He was winded and his cheeks flushed beneath his beard. I thought, Why should it end? Well call it the Krasner Room.. Jeff Zalaznick may appear to be the business brains of Major Food Grouppartners Rich Torrisi and Mario Carbone are chefsbut the three work so closely together that Zalaznick can no longer isolate which part of Major Food Group's resounding success belongs to him. I was spending so much time with restaurateurs, around restaurants, inside of restaurants, writing about restaurants, talking about restaurants, he said. When I met with Jeff, I asked him only a couple of questions: What does the architecture mean to you, and where is this place going? When Rosen asked Zalaznick to name his ten favorite restaurants in the world, he was delighted that nine of them were also on his list, including LAmi Louis and Le Duc in Paris. Not even one sentence, said the normally ebullient restaurateur. The cookie is used to store the user consent for the cookies in the category "Other. Jeff Zalaznick is a restaurateur and entrepreneur. The future of the Four Seasons, and its current quarters in a sleek landmark of modernist architecture, has been a source of debate and concern around New York for months, after Mr. Rosen made it clear that he wanted the current owners, Julian Niccolini and Alex von Bidder, to move out when their lease expires at the end of July 2016. He grew up in a sophisticated environment where he could dabble, and go to places that he loved, said real estate mogul Aby Rosen, owner of RFR Realty, who would later partner with Zalaznick at the Seagram Building. If theyre going to come back, these are people who need to be recognized. I think its much better to call it the Bouillabaisse Salad, Sheraton said. On Thursday morning, the four met in a conference room at the Lever House, which is also owned by Mr. Rosens company, RFR Holding, to talk about their plans. Major Food Group has expanded rapidly since inking its first South Florida lease last. Shes the only one in the family, before me, that could cook, Zalaznick said. Torrisi found a mentor in Bouluds executive chef at the time, Andrew Carmellini, who recalls Torrisi as the most competitive person, always coming in and asking to work on specials king crab, rare-mushroom dishes, very chef-y things. Carbone found the stint less transformative and too French, so he decamped for Wylie Dufresnes wd~50 (the now-closed Lower East Side stronghold of molecular gastronomy) and, later, Mario Batalis Del Posto. Dishes that you would have found in New York in the 1950s at American restaurants: fillet steaks, different steaks, chops and birds; squabs, ducks, pheasant. How much time do you spend in your restaurants? jeff zalaznick parents. It was rooted in an idea of a Continental restaurant basically a London chophouse with some French, some German, some Italian influences. They spent time poring over menus from mid-century and before Carbone has collected them on eBay for years from institutions that begat The Four Seasons, such as the 21 Club and Delmonicos. In January of 2015, MFG opened Santina, a coastal Italian restaurant located underneath the High Line in a structure designed by renowned architect Renzo Piano. These cookies will be stored in your browser only with your consent. The only thing we took was the plaque on the building, on 52nd Street. We also use third-party cookies that help us analyze and understand how you use this website. What makes the space so special for restaurants? At Torrisi wed work until 11 p.m., then wed meet at 8 a.m. at Richs apartment, with Jeff, culling over old menus, looking through archives in the New York library, trying to find gems of creativity, Kulp said. We came together because of our passion for that theme. His childhood epiphanies involved lunches in Chinatown and his grandmothers meatballs with Sunday gravy, which I realized early on was so much better than what my non-Italian friends were eating. He was taken with the cultish environment of the professional kitchens he began working in as a teenager in Westchester a local Chart House, then the Kittle House in Chappaqua. Every detail was considered. Ardent Carbone fans will recognize menu favorites with subtle updates like stone crab from the raw bar or coconut-lime confections for a local touch. Its, like, plush.. Carbone's famous rigatoni dish, tossed in a spicy, The expansive patio space can seat 50 people. "And they're all quite significant.". "When I met with Jeff, I asked him only a couple of. The couple sold the property to Major Food Group co-founder and co-owner Jeffrey Zalaznick and his wife, Alison, who were renting the mansion prior to closing on it in mid-April, records show. Jeff Zalaznick flew to Saudi Arabia to pursue the possibility of opening his companys first restaurant in the Middle East. It was devouring Italy. Were very blunt, borderline offensive blunt, when we dont like something.. The two met on one of Sterns visits down to Miami in the spring of 2021. What Carbone coming to South Beach did was validate that Miami was a vibrant community and a foodie scene, Ellis said. Everything else is an interpretation through the Major Food Group lens. Research also included a ten-day, 30-meal trip to Europe, a sort of pilgrimage to Continental cuisine. Zalaznick jumped into both, building and selling a food content site that started as a restaurant search portal called Always Hungry. Massachusetts and 2 other states had the highest population of Zalaznick families in 1920. Baldor is struggling to fix a weeklong system outage. The second I walked in I immediately felt it was the perfect location for Carbone, Zalaznick recalled. He approached me and said, Have you ever thought about doing a building? Zalaznick said. For Rich, its the lobster ravioli and octopus, for Mario its the Veal Milanese (which is not on the menu, but theyll make it for anyone who asks), and for Jeff, its the beef carpaccio and Lobster Fra Diavolo. Brooks Headley Loves Every Inch of the New Superiority Burger. In 1920 there were 11 Zelnick families living in New York. You have to put out a great product. Kevin Kim, Jeff Zalaznick, Mario Carbone, Masa Ito. At Carbone, we call it the move to hit the table with food the minute they sit down, before they even get their menus cheese and salumi and Marios tomato bread, Torrisi says. *Sorry, there was a problem signing you up. Lobster, bacon, mayo, the potato-flour bread soaked in butter. He checked his phone, noting that a lot of people were sending him text messages because theyd just caught him on television. Shell eat a wheel of Camembert for breakfast, which I have to respect.. Actively read by 45K+ of South Floridas Top Real Estate Industry Professionals. Shortly thereafter, a family feud ended in a split between the real estate and finance sides of the business. It also plans to open a Sadelles in the former Tigertail + Mary space in Coconut Grove, and other restaurants throughout South Florida. Zalaznick handed Rosen a dinner plate and explained that the pattern was a custom, modernized version of the original china designed by Lenox, but never manufactured, for the Kennedy White House. I think its a sense of familiar nostalgia, Mario Carbone chimes in. The ceiling used to be a pissy beige. With each concept, the food, the design and the performance all work together to transport guests into a themed world, whether thats a 1950s family-style Italian restaurant, a Jewish deli or a naughty French steakhouse. They never left. In 2014, it was nominated as the Best New Bar in America by Tales of the Cocktail. The establishment opened its doors in March 2013 to much acclaim per The New Yorker, an impossible reservation almost instantly cementing the reputations of the already lauded restaurateurs. They thought they just needed to refresh it a little bit. In the spring of 2015, Rosen announced that he was not renewing their lease. We had very long discussions with Aby, and at the end of the day a lot of our vision for the space and our dream was similar to what Aby wanted. I basically decided to get rid of them.. Designed by Snarkitecture, the statement store occupies three stories in the historic Pershing Hall as well as its courtyard. Major Food Group has 21 restaurants in New York, Las Vegas, Hong Kong and Tel Aviv, according to the company's website. Thats where this comes from, not from a lifelong dream of going into real estate. Their love for producing food and having a showcase is more important, Rosen said. No reservations. Me and Jeff have a deep-rooted passion for club sandwiches, he said. She was doing a photo shoot and I just fell in love with her instantly, he said. We have Carbone which is a mid-century Italian American restaurant, ZZs Clam Bar which is a raw bar, Santina which is a coastal Italian restaurant, Dirty French which is our version of a French bistro. The first thing we had to figure out when we signed the lease was, Whats the story we want to tell? Zalaznick said one day. The opening galvanized the surge in Florida-bound migration, and many more New York institutions began to follow Major Food Groups lead. When we first opened Torrisi, it was all about the food. As a matter of personal dimensions, only Zalaznicks approach epic: He stands six feet four and sends a needle to the far side of 275 pounds. It is simply impossible to get in unless you know who to ask, so much so that the Infatuation has penned a roundup of where to eat when the Carbone matre d expectedly turns you down. Is this going to be like Risky Business the parents are away and the kids are going to go wild?. In 2010, Jeff met his match in visionary chefs Mario Carbone and Rich Torrisi at Torrisi Italian Specialties. This was about 42% of all the recorded Zelnick's in USA. Presiding over lunch on Friday, the other owner, Mr. Niccolini, would not comment on the deal. john amos aflac net worth; wind speed to pressure calculator; palm beach county school district jobs These cookies ensure basic functionalities and security features of the website, anonymously. Rosen courted a different kind of celebrity: Bono showed at one of his birthday parties, and guests at the dinner he holds during the Miami Basel art fair have included Leonardo DiCaprio, Kanye West, and Naomi Campbell. I mean, I love the creamed spinach and Dover sole, but theres more to a place. (It hardly helped that Niccolini was charged with sexual assault for forcing himself on a woman at a party at The Four Seasons in 2015; he pleaded guilty to a misdemeanor and was sentenced to no jail time. His father is a prominent private-equity investor, and his maternal grandfather was Paul Milstein, a titan of New York City real estate (an uncle, Edward Milstein, has one of the great wine collections in New York). Their multicourse dinners, conceived as a modernized and finessed spin on the Italian-American cuisine they had grown up on, won acclaim for being both ambitious and affordable. The idea of raising the renovation money from investors was so we can have a similar effect so that there are patrons who feel an attachment. He has 98 investor-patrons so far. (It includes eventually opening a third Major Food Group restaurant, in the home of Brasserie, which occupied the basement level on the opposite side of the building.) Legendary in the family for her cooking, the Brooklyn-born Cameron, serves as inspiration for the eaterys menu. You also have the option to opt-out of these cookies. What kind of food do you serve at Carbone? From the 13th century onwards the surname was identified with the great social and economic evolution which made this territory a landmark contributor to the development of the nation. He also said there is enough space for them to expand their fund-raising effort, Major Good, a series of dinners and other events to benefit Robin Hood, which they have been running from the original Torrisi location. We got a lot of menus from the New York Public Library.. Listen, we always say its not hard to be full when you open. I met everybody in town who was great; people from Europe came, Rosen said I always gravitated back to Jeff., He liked the mix of creativity, chutzpah and business acumen that the three partners offered, and how Jeff complemented the two chefs. Anyone can read what you share. And in the morning, you get a stomachache., Rosen, at least, says he doesnt expect much competition from it. These ashkenazic Jews migrated from small towns or shtetels of Poland, Lithuania, Russia, Germany, Romania or Ukraine, leaving behind most of their Jewish relatives. Different sorts of hams, and terrines, and classics like steak tartare. I have the mind of a chef but not the training, he conceded. It helps that the two have similar styles, Stern said. Rich and Mario would have been successful on their own. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. The Zelnick family name was found in the USA in 1920. by | Oct 29, 2021 | peter hughes escape to the country | pinocchio's london road sheffield menu | Oct 29, 2021 | peter hughes escape to the country | pinocchio's london road sheffield menu Theyre too talented on their own, too hardworking and dedicated to the craft, Kulp continued. Im still never satisfied.. People care about food. 26) says. Its a masterpiece of mid-century architecture. One day, while Zalaznick was sitting in Torrisi which doubled as an office of sorts a guy came over, someone who knew Zalaznick from back in the day, and tapped him on the shoulder. We were three talented chefs in a 500-square-foot kitchen cooking as hard as we could, as creatively as we could, said Kulp, who later founded his own restaurant group, High Street Hospitality Group. There will be attacks, Zalaznick says. Henry Kissinger told me I was making a mistake. Soon, the place will adopt the cumbersome title of the Landmark Rooms at the Seagram Building, and the famed Grill Room and Pool Room will be run as two separate restaurants, named the Grill and the Pool. Jill Hertzberg of Coldwell Bankers The Jills Zeder Group represented the Piazzas, and Danny Hertzberg of the same team brought the buyer, according to Realtor.com. I owned the building, I loved the building, I didnt care for that attitude, he said. The restaurant has earned praise from Bloomberg, Eater and The Wall Street Journal for its hand-rolled bagels and classic dishes. jeff zalaznick parents. We are going to have one of the great wine cellars in New York, and we have one of the top wine directors in the country, if not the world. Just three months after signing the lease, Zalaznick and his partners, chefs Rich Torrisi and Mario Carbone, were hosting A-list celebs, New York expats and real estate bigwigs including Barry Sternlicht, David Grutman, Craig Robins and J.P. Perez for a preview night at Carbone. All the details are important. Mr. Torrisi said Wednesday that they plan to evoke the original Torrisi Italian Specialties. Are the majority of your restaurants in downtown New York? Major Food Group cofounders (from left) Jeff Zalaznick, Mario Carbone, and Rich Torrisi Photo courtesy of Major Food Group If you thought Major Food Group (MFG) was taking over Miami by way of. Stern's JDS Development Group and the New York-based restaurant and hospitality group plan to build Major, a 259-unit tower at 888 Brickell Avenue, Major Food Group partner Jeff Zalaznick confirmed. New York, NY 10017 The Vegan Chocolatier Who Wants to Turn Edible Butt Plugs Into a Business. Was it the most expensive restaurant when it opened? Torrisi asked Sheraton. Even the physical plant felt as if status, rather than luxury, was what the architects had in mind. Major Food Group has expanded rapidly since inking its first South Florida lease last year. My grandfather was a great leader, a real estate guy, and hopefully I can honor his legacy, Zalaznick said. His name was Josh Halegua and he had a restaurant space nearby that Zalaznick might be interested inin fact they could go over to see it immediately. It was absolutely, immediately embraced, said John Ellis, a Miami retail broker at Newmark. Its very expensive, but we dont make it expensive just because we want to, we make it because we buy very expensive products. He had been introduced to Jeff Zalaznick by Vito Schnabel, the son of the artist Julian Schnabel and a Major Food Group investor. The group now plans to use the Lobster Club name for its final restaurant in the Seagram Building, in the former home of Brasserie. It hit the market for $18.5 million in late 2017, Major Food Group's Jeffrey Zalaznick and Mike Piazza with the Miami Beach mansion (Getty, The Jills Photography by Luxhunters). Additionally, MFG manages all food and beverage operations for the hotel, including special events and 24-hour room service. Torrisi Italian Specialties closed in 2015, but Major Food Group held on to the space. JDS is under contract to acquire the seven-story office building currently on the site, according to a source. This new property will offer high-caliber cuisine with a traditional omakase experience and la carte menu spanning Tokyo-sourced seafood and premium beef. We used to call it a 400-square-foot rocket ship, Carbone said. Use census records and voter lists to see where families with the Zelnick surname lived. Our plan as Major Food Group is to not only expand geographically as a restaurant group, but to expand into other verticals, like hotels and real estate, where we thought that not only was there a huge opportunity for our style of hospitality, but also where we thought our restaurants would play a huge role in the value of those properties, Zalaznick said. Yes. That was the reason to bring them into the venture, because they have the same kind of historical perspective, Mr. Rosen said. They are planning to open a new restaurant in the fall just a few steps from their original Torrisi Italian Specialties, an ode to Italian-American food and delis that Mr. Torrisi and Mr. Carbone, alums of Daniel Bouluds restaurants, first opened on Mulberry Street in 2009. The Four Seasons had operated in the space since it opened in 1959, and had hosted regulars like Jackie Kennedy and Henry Kissinger, and, once, Princess Diana. It was brisk, Zalaznick said. Women didnt want to go there anymore. Later that year, MFG opened ZZ's Clam Bar to celebrate the group's passion for raw fish and well-crafted cocktails. jeff zalaznick parentsdead canary symbolism jeff zalaznick parentswhat else looks like a hickey. This site is protected by reCAPTCHA and the Google This is the beginning of what Im calling a midtown dining renaissance. In the same year, MFG opened Sadelles, a bakery and restaurant that celebrates some of New Yorks greatest food traditions. Both chefs come from middle-class bridge-and-tunnel households Carbone grew up in Flushing and, later, Bayside; Torrisi in Dobbs Ferry. All rights reserved 2023 The Real Deal is a registered Trademark of Korangy Publishing Inc. Sign up to receive PROFILEmiamis Bi-Weekly Newsletter to stay up to date with the latest in South Florida residential and commercial real estate news and content. We have 14 including the two new ones that are just opening, The Grill and The Pool, a steakhouse and a seafood restaurant. (212) 210-0100. China was locking down. And yet, in culinary terms, everything about the sensibility of the three men, whose restaurants Parm, Carbone, Santina, Dirty French, ZZs Clam Bar, Sadelles are managed by an entity theyve registered as Major Food Group is big. Carbone is Italian-American fine dining. Santina, which is mostly Marios invention, is modern coastal Italian. Dirty French, which was my idea, is the only one that requires more than a sentence to understand. While the places theme came to include a lot of stuff Vietnamese, North African, and Creole influences, and a good deal of pink neon in the dining room the three men sold it with less than a sentence. There are no plans to do away with the customary power lunch that has drawn influential figures to the Grill Room on a daily basis for decades. What would their audience be young and hip and all that? said Joe Armstrong, a former publisher of magazines including Rolling Stone and Saveur, and a longtime Four Seasons patron. We try to make sure that all of our guests feel very comfortable. He has also been named 40 under 40 by Crain's and a Rising Star Restaurateur by Star Chefs. For most of us, pricing is based on costs, but in this space, its on what the people expect to pay., The decision to split the old Four Seasons into two separate entities with markedly divergent offerings is a way of spreading bets and managing expectations. Would you say that Carbone has been a success? Theyll say we got rid of too much, but the only memorable thing we threw out was those four shitty fake trees in the four corners of the Pool Room. He notes that although Phyllis Lambert, the daughter of Seagrams founder and the guiding force behind the buildings construction, was initially critical about any changes to the interiors, she toured the new restaurants in January and was so pleased she decided to hold her 90th-birthday party in the Pool. It was the most public place, but it felt quiet., For nearly 40 years, the soul of the rooms had been Alex von Bidder and Julian Niccolini, longtime managers who in 1995 assumed ownership of the restaurant and its name, though not its august environs. She liked the larded squab prepared by covering the spatchcocked bird with whipped, cured pork belly and cooking with Seville oranges but advised them to drop the word larded. As a scion of the Milsteins, the prominent New York real estate family, Zalaznick initially followed the typical track for monied heirs of his generation: he went into finance, landing an investment banking job at JPMorgan after graduating from Cornell University in 2005. It is planning three separate menus and experiences: one for the Grill Room, another for the Pool Room and a third for the space that now holds Brasserie, a more informal restaurant in another part of the building. Niccolini says that a number of his old customers are among the 20 investors in his new venture, which will be smaller. Id underline the word need. We were all from New York, we were all around the same age, we decided that we would work together and the rest is kind of history. Well make them that salad, Mr. Zalaznick said. In 2011, MFG opened Parm, a casual dining experience that celebrates classic Italian-American food. They claim to be, as Carbone put it, hands-down, the biggest seller of veal in New York (on the back of the 14-ounce veal parmigiana at Carbone, currently listed on the menu for $72). But we refer to a lot of things as the move. In the end, he went with the upstart Major Food Group, further aggravating the restaurants devotees. He had just been interviewed live on television, where he was asked to explain how their six-year-old restaurant group, which had given downtown New York no fewer than six meticulously orchestrated new destinations, with two Michelin stars among them and ten stars cumulatively from the New York Times, would remake one of Americas most historic restaurants. We got physically ill., Its a structural flaw, Zalaznick said. Adam Pally Is His Familys Short-Order Cook, The Best Way to Stop Taking Chicken for Granted. We heard that this space was going to become available and Vito Schnabel helped introduce us to Aby Rosen, the owner of the building. The restaurateurs have another new place in the works, a version of ZZs Clam Bar, the tiny spot in Greenwich Village, which is to open in Miamis Design District. Jeff Zalaznick is a restaurateur and entrepreneur. The vast majority of Argentine Jews are descended from immigrants who arrived from Europe. However, you may visit "Cookie Settings" to provide a controlled consent. It should taste as much like Wingstops version as possible., The Barber Who Moonlights As a Salumi Master. Half in the kitchen and half front of house. Veritas $450M loan default: A sign of things to come? MAJOR will feature 259 custom residences conceived as fully hybrid layouts. We already have four projects under construction and we'll be quickly adding more.. Because updating the past is what they do best. In looking for a replacement, Rosen needed someone who respected the space architecturally, and could take it in an exciting direction that wasnt too dramatic in its changes, retaining its classic elegance. The restaurant occupies a two-story space in the famed development located at 111 NE 41st Street and open for lunch, and dinner. The 1,049-foot tall tower could become among the tallest in Miami, with others also planned at that height. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. So its like $300,000 per person, which is easy.. Its Allison Ranch, from Texas, Zalaznick said. I would have at least one and probably two people on duty at all times who know who all the faces are, Mr. Whiteman said. Having planted their flag all over the city, Rich Torrisi, Mario Carbone and Jeff Zalaznick, the restaurateurs behind Major Food Group, are going back to their roots. We knew we could tell the Carbone story the way we wanted to tell it in that space, Zalaznick said. Early Origins of the Zeleznik family. When we first took over The Four Seasons, the restaurant was there; we just added maybe more recipes. We started building restaurants and our first big one was Carbone in 2013. ), Rosen consulted with a number of restaurateurs before he made his choice, including, he says, Eric Ripert (Le Bernardin), Stephen Starr (Le Coucou), Danny Meyer (Gramercy Tavern), Daniel Humm (Eleven Madison Park), and Thomas Keller (Per Se). cryo chamber dark ambient jeff zalaznick parents. Our hope is to create a vibrant space and an anchor for the neighborhood, he said. Billions (TV Series 2016- ) Jeff Zalaznick as Jeff Zalaznick. Everybody laughed. + Add or change photo on IMDbPro . Do Not Sell or Share My Personal Information. Dramatic crystal chandeliers and Murano sconces light the space with detailed Malachite beams that stretch across the ceiling. Trying to put a new energy into it sounds like a smart thing, he said. We have Sadelles which is a New York Jewish style bagel bakery and restaurant, and we have Parm which has five locations and is a casual Italian American. Rosen, whod arrived in a black Borsalino hat, a silk scarf, and a zippered, fine-gauge cardigan, paused in front of a wheeled trolley that Zalaznick was lovingly separating from its plastic wrap, a gleaming marvel of cherrywood and heavy brass fittings, with a domed sterling-silver lid. A trickier problem, according to fellow restaurateurs, is demand. If we got a corner, it was the only place Jackie and I could go where people didnt bother her, says Joe Armstrong, the former magazine publisher who often ate there with Onassis. It was rampant in Westchester. Restaurants seldom accomplish this successfully. Its the ensemble of details that they cared about, and made sure that they did their way, consistent with whatever theme theyre going for, Stern said. A New Yorker to his bones like the two chefs, Zalaznick had always loved food and cooking, but hadnt seen it as a career path. Although Major Food Group has a back office in Brooklyn, the three principals hold their morning meetings don style, in the windowless dining room of ZZs Clam Bar in Greenwich Village, and most afternoons you can find any two of them a few blocks away, in the open kitchen of the storefront that used to house their first restaurant, the late Torrisi Italian Specialties, on Mulberry Street.