Dolphin Subsidiary The Door's Client NYC's Bungalow Earns Three-Star Review from The New York Times
Dolphin subsidiary The Door celebrates the success of its client, New York restaurant Bungalow, which received a prestigious three-star review from The New York Times. This marks the first three-star review of an Indian restaurant in almost 25 years and the first review since Pete Wells' departure. Written by Priya Krishna, the review praises Bungalow for representing a "seismic shift" in the Indian restaurant landscape nationwide.
Chef Vikas Khanna and restaurateur Jimmy Rizvi's Bungalow is recognized for its menu that "defies preconception or oversimplification, neither strictly traditional nor fusion." The review highlights the restaurant's role in elevating Indian cuisine's visibility and influence in mainstream culture, showcasing the creative possibilities within regional Indian food.
La sussidiaria di Dolphin, The Door, celebra il successo del suo cliente, il ristorante di New York Bungalow, che ha ricevuto una prestigiosa recensione a tre stelle dal The New York Times. Questo segna la prima recensione a tre stelle di un ristorante indiano in quasi 25 anni e la prima recensione dopo la partenza di Pete Wells. Scritta da Priya Krishna, la recensione elogia Bungalow per rappresentare un "cambiamento sismico" nel panorama dei ristoranti indiani a livello nazionale.
Il cuoco Vikas Khanna e il ristoratore Jimmy Rizvi sono riconosciuti per il menu di Bungalow che "sfida le preconceptioni o la semplificazione eccessiva, non è né strettamente tradizionale né fusion." La recensione mette in evidenza il ruolo del ristorante nell'elevare la visibilità e l'influenza della cucina indiana nella cultura mainstream, mostrando le possibilità creative all'interno del cibo indiano regionale.
La subsidiaria de Dolphin, The Door, celebra el éxito de su cliente, el restaurante de Nueva York Bungalow, que recibió una prestigiosa reseña de tres estrellas del The New York Times. Esta marca es la primera reseña de tres estrellas de un restaurante indio en casi 25 años y la primera reseña desde la partida de Pete Wells. Escrito por Priya Krishna, la reseña elogia a Bungalow por representar un "cambio sísmico" en el panorama de los restaurantes indios a nivel nacional.
El chef Vikas Khanna y el restaurador Jimmy Rizvi son reconocidos por su menú que "desafia las preconcepciones o la simplificación excesiva, no es ni estrictamente tradicional ni fusión." La reseña destaca el papel del restaurante en elevar la visibilidad y la influencia de la cocina india en la cultura mainstream, mostrando las posibilidades creativas dentro de la comida india regional.
돌핀의 자회사인 더 도어가 뉴욕 레스토랑 벙갈로의 성공을 축하합니다. 이 레스토랑은 뉴욕 타임즈에서 3성 리뷰를 받았습니다. 이는 거의 25년 만에 인도 레스토랑의 첫 3성 리뷰이며, 피트 웰스(Pete Wells)가 떠난 이후의 첫 리뷰입니다. 프리야 크리슈나(Priya Krishna)가 쓴 이 리뷰는 벙갈로가 전국적으로 인도 레스토랑 경관에서 "지각 변동"을 나타낸다고 칭찬합니다.
쉐프 비카스 카나(Vikas Khanna)와 레스토랑 경영자 지미 리즈비(Jimmy Rizvi)의 벙갈로는 "선입견이나 단순화를 넘어서는" 메뉴로 인정받고 있으며, 엄격히 전통적이지도 않고 퓨전도 아닙니다. 이 리뷰는 레스토랑이 인도 요리의 가시성과 주류 문화에 대한 영향을 높이는 역할을 맡고 있으며, 지역 인도 음식 내의 창의적인 가능성을 보여줍니다.
La filiale de Dolphin, The Door, célèbre le succès de son client, le restaurant new-yorkais Bungalow, qui a reçu une prestigieuse évaluation à trois étoiles du New York Times. Cela marque la première évaluation à trois étoiles d'un restaurant indien depuis près de 25 ans et la première évaluation depuis le départ de Pete Wells. Écrite par Priya Krishna, la critique loue Bungalow pour avoir représenté un "changement sismique" dans le paysage des restaurants indiens à l'échelle nationale.
Le chef Vikas Khanna et le restaurateur Jimmy Rizvi sont reconnus pour leur menu qui "défie les préjugés ou la simplification excessive, n'étant ni strictement traditionnel ni fusion." La critique met en lumière le rôle du restaurant dans l'élévation de la visibilité et de l'influence de la cuisine indienne dans la culture grand public, mettant en avant les possibilités créatives au sein de la cuisine indienne régionale.
Die Tochtergesellschaft von Dolphin, The Door, feiert den Erfolg ihres Kunden, des New Yorker Restaurants Bungalow, das eine prestigeträchtige Drei-Sterne-Bewertung von der New York Times erhielt. Dies markiert die erste Drei-Sterne-Bewertung eines indischen Restaurants seit fast 25 Jahren und die erste Bewertung seit dem Weggang von Pete Wells. Geschrieben von Priya Krishna, lobt die Bewertung Bungalow für die Darstellung einer "seismischen Verschiebung" in der indischen Restaurantlandschaft im ganzen Land.
Chefkoch Vikas Khanna und Restaurantbesitzer Jimmy Rizvi's Bungalow wird für sein Menü anerkannt, das "Vorurteile oder Vereinfachungen in Frage stellt, weder streng traditionell noch Fusion ist." Die Bewertung hebt die Rolle des Restaurants hervor, die Sichtbarkeit und den Einfluss der indischen Küche in der Mainstream-Kultur zu erhöhen und die kreativen Möglichkeiten innerhalb der regionalen indischen Küche zu zeigen.
- Bungalow, a client of Dolphin subsidiary The Door, received a prestigious three-star review from The New York Times
- First three-star review of an Indian restaurant in almost 25 years, indicating significant recognition in the culinary world
- Positive review highlights Bungalow's role in elevating Indian cuisine's visibility and influence in mainstream culture
- None.
NEW YORK, NY / ACCESSWIRE / August 21, 2024 / Dolphin subsidiary The Door congratulates New York restaurant Bungalow, internationally-renowned Chef Vikas Khanna and restaurateur Jimmy Rizvi (of Bombay House Hospitality, which includes GupShup, Chote Miya and Ammi), who just received a coveted three-star review by The New York Times. Written by Priya Krishna, this marks the first New York Times restaurant review since Pete Wells' departure and the first three-star review of an Indian restaurant in almost 25 years.
In the review, Krishna recognizes Bungalow as a representative of the "seismic shift" in the Indian restaurant landscape nationwide, growing the cuisine's visibility and influence in mainstream culture. Furthermore, she says that "The menu is a lesson in regional Indian food and the creative possibilities contained within it. It defies preconception or oversimplification, neither strictly traditional nor fusion."
"After almost 25 years, an Indian restaurant has received three stars in The New York Times" says Khanna. "Thank you everyone for believing in us and supporting us, waiting in line in the rain and online to book reservations. I owe it to all of you for making Bungalow a sacred space for our culture and cuisine."
Indian cuisine has long been a staple of New York City's food scene, and Khanna and team are working to bring its acclaim to new levels.
About Vikas Khanna & Bungalow
Chef Vikas Khanna is an internationally-acclaimed, Michelin-starred Indian American chef, and Bungalow is his critically-lauded, perennially-packed NYC restaurant in NYC which he opened in partnership with the team behind GupShup. Khanna is a host of MasterChef India, got his first Michelin star in 2011 at Junoon, has over 5 million followers on Instagram, and has cultivated a passionate fan base including celebrities like Martha Stewart, who has visited and gushed about the restaurant. Author of over 40 books, Khanna released his second film, Barefoot Empress, last year, a documentary about a 96 year-old woman in Kerala starting the first grade. His latest book, Imaginary Rain, is a novel inspired by his grandmother that's been developed into a major motion picture starring Shabana Azmi. It tells the story of a female chef who finally gets recognition after years in the background. His philanthropic initiative Feed India (CBS segment HERE) has served more than 80 million meals to people in need.
About Dolphin (NASDAQ:DLPN)
Dolphin (Nasdaq:DLPN), founded in 1996 by Bill O'Dowd, has evolved from its origins as an Emmy-nominated television, digital, and feature film content producer to a company with three dynamic divisions: Dolphin Entertainment, Dolphin Marketing, and Dolphin Ventures.
Dolphin Entertainment: This legacy division, where it all began, has a rich history of producing acclaimed television shows, digital content, and feature films. With high-profile partnerships like IMAX and notable projects including "The Blue Angels," Dolphin Entertainment continues to set the standard in quality storytelling and innovative content creation.
Dolphin Marketing: Established in 2017, this division has become a powerhouse in public relations, influencer marketing, branding strategy, talent booking, and special events. Comprising top-tier companies such as 42West, The Door, Shore Fire, Special Projects, and The Digital Dept., Dolphin Marketing serves a wide range of industries, from entertainment, music and sports to hospitality, fashion and consumer products.
Dolphin Ventures: This division leverages Dolphin's best-in-class cross-marketing acumen and business development relationships to create, launch and/or accelerate innovative ideas and promising products, events and content in our areas of expertise. Key ventures include collaborations with Rachael Ray for Staple Gin, Mastercard Midnight Theatre, and Not a Celebrity Tequila. The company is actively exploring new projects in AI, beauty, and sports.
This press release contains 'forward-looking statements' within the meaning of the Private Securities Litigation Reform Act. These forward-looking statements may address, among other things, Dolphin Entertainment Inc.'s offering of common stock as well as expected financial and operational results and the related assumptions underlying its expected results. These forward-looking statements are distinguished by the use of words such as "will," "would," "anticipate," "expect," "believe," "designed," "plan," or "intend," the negative of these terms, and similar references to future periods. These views involve risks and uncertainties that are difficult to predict and, accordingly, Dolphin Entertainment's actual results may differ materially from the results discussed in its forward-looking statements. Dolphin Entertainment's forward-looking statements contained herein speak only as of the date of this press release. Factors or events Dolphin Entertainment cannot predict, including those described in the risk factors contained in its filings with the Securities and Exchange Commission, may cause its actual results to differ from those expressed in forward-looking statements. Although Dolphin Entertainment believes the expectations reflected in such forward-looking statements are based on reasonable assumptions, it can give no assurance that its expectations will be achieved, and Dolphin Entertainment undertakes no obligation to update publicly any forward-looking statements as a result of new information, future events, or otherwise, except as required by applicable law.
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SOURCE: Dolphin Entertainment
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FAQ
What recognition did Bungalow, a client of Dolphin (DLPN) subsidiary The Door, receive from The New York Times?
Who are the key figures behind Bungalow, the restaurant reviewed by The New York Times?
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What significance does this review have for Indian cuisine in New York City?
