GRUBHUB REVEALED STUDENT DINING

Trends

Burritos, cheeseburgers, and chicken quesadillas were the three meals that students ordered most frequently via the Grubhub platform, according to findings from its inaugural ’22–’23 Delivered: Campus Edition report.

Broken out by meal-time, the top food orders were as follows:

• Breakfast: donuts, sausage burritos, and bacon, egg, and cheese bagels.

• Lunch: burrito bowls, mac and cheese, and spicy chicken sandwiches.

• Dinner: pad thai, boneless wings, and miso soup. On the beverage side, students’ most ordered caffeinated beverages were cold brew, vanilla iced coffee, and Frappuccino.

“With demanding schedules, early classes and finals, it’s no surprise college students consume cup after cup of caffeine. When it comes to their cup of joe, students prefer their caffeine served cold. The top three coffee drinks ordered this past year on campus were all cold beverages,” noted Grubhub.

RESTAURANT NEWS: AVENTURA, FL:

Renowned Canadian hospitality collective JOEY Restaurant Group opened its newest location in the newly developed Esplanade at Aventura, an expansive all-in-one shopping, entertainment and fine dining destination set in a luxurious open-air setting. JOEY Aventura marks the restaurant group’s first venture in Florida. Helming the kitchen is Executive Chef Matthew Stowe, a Top Chef Canada Season 3 Winner, Author, and Culinary Institute of America Alumni.

BROOKLYN, NY:

Camille Becerra, the alum of Top Chef, who previously ran the kitchen at De Maria on the Lower East Side, is now cooking at the Ace Hotel in Downtown Brooklyn. She’s revamped the menu at the hotel’s restaurant, As You Are, and is overseeing the food served at its lobby bar and will work with executive chef Mi- continued on page 106 from page 104 chael King and pastry chef Danny Alvarez.

MANHATTAN:

Libertine, a French bistro from Partner Cody Pruitt, formerly the beverage director and general manager of Anfora and Executive Chef and Partner Max Mackinnon, previously of Relae in Copenhagen and Rose’s Luxury in Washington D.C., opened in the West Village. Mackinnon first gained recognition with his restaurant Pistou in Burlington, VT, where he garnered a James Beard Award nomination.

DANA POINT, CA:

Award-winning, James Beard nominated chef, John Tesar, has opened his acclaimed Texas-based steakhouse, Knife Modern Steak. There’s an impressive wine list curated by its expert sommelier, Georgi Stoianov, and an innovative craft cocktail program for locals and visitors to enjoy.

NORWALK, CT:

Powerhouse restaurateur Greer Fredericks, a fearless talent within the Fairfield County restau - rant scene, most well-known for bringing lowcountry cuisine to South Norwalk in the form of Mama’s Boy Southern Table & Refuge and Peaches Southern Pub & Juke Joint on in Norwalk, recently introduced the next incarnation of her bourbonlaced, chicken-fried, homegrown restaurant concept in the form of Greer Southern Table, a hybrid of Mama’s Boy and Peaches.

WEST HOLLYWOOD, CA:

Chef Tue Nguyen, known as TikTok Star Tway Da Bae, is opening her first restaurant in partnership with the H.Wood Group’s co-founders John Terzian and Brian Toll Đi Đi promises to be a love letter to Vietnam and its dynamic metropolises, foodways, culture, and citizens. Following her time at Spago, Nguyen has blazed a culinary trail all her own with social media as her medium and Vietnamese food as her message. Nguyen, better known by her online moniker, Tway Da Bae, has garnered a fanbase of more than 1 million across YouTube, Instagram, and TikTok, and inspired countless cooks with her approachable recipes and effervescent personality.

GREENWICH, CT:

Award-winning chefs Scott and Heather Fratangelo are bringing a fresh perspective to Greenwich with Freebird, a fast-casual chicken restaurant with a menu focused on chef-driven sandwiches, salads, wraps, and more. Co-owners Scott and Heather Fratangelo also own L’inizio in Ardsley, NY, offering a seasonally-driven, Italian-inspired menu and recognized as one of the best restaurants in Westchester by Westchester Magazine. The restaurant celebrated 10 years in 2023 and received a Michelin Bib Gourmand. Before Executive Chef Scott opened L’inizio, he was executive chef/owner at the award-winning Spigolo in New York City. Prior to that he made his mark at some of New York’s most celebrated restaurants including Union Square Café (as sous chef), Gramercy Tavern, Capsouto Frères, Café Centro, and Estia. Scott is a graduate of the NY Institute of Technology’s culinary program. He has worked exclusively with Feeding Westchester to help feed the 1 in 5 people who are food insecure in Westchester County. Executive Pastry Chef Heather has developed her palate for all things dessert at New York City’s Union Square Café (where she and Scott met), Eleven Madison Park, db Bistro Moderne, and Salute. She graduated from the French Culinary Institute.