| Former Union Square Cafe Wine & Spirit Director Stephen Mancini and former Union Square Cafe Sous Chef Eric Gabrynowicz join forces again, but this time in Armonk, NY at the new, Restaurant North. Restaurant North is known for its farm driven American fare, educated approach to wine & spirits and unparalleled hospitality.|
Stephen Paul Mancini : The son of Salvatore and Julie Mancini, Stephen was the youngest of three boys. As a young child Stephen was often found in his grandparent’s garden dreaming of big plates of pasta, vegetables and prosciutto. After graduating from Villanova University Stephen started working at Danny Meyer's acclaimed Gramercy Tavern as a busboy. In four years time, Stephen graduated from NYU with a degree in entrepreneurship and small business management and was the youngest wine director of any #1 Zagat surveyed restaurant in the United States. After Gramercy Tavern and Union Square Cafe, Stephen was selected by Danny to open the new restaurant Maialino in the Gramercy Park Hotel as the opening wine director. Featured in publications such as The New York Times, The Wall Street Journal, Wine & Spirits Magazine, Bloomberg News, Men’s Journal, The New York Sun and The Wine Spectator, Stephen is considered to be one of the best in his field. Learning in "Danny Meyerville" Stephen brings an educational look at food and wine to North, his first project north of New York City.
Eric Gabrynowicz: As the Executive Chef | Partner of Restaurant North, Eric is the visionary of all things food. After graduating from the Culinary Institute of America with Honors, Eric began in “Danny Meyerville” as well, living and learning about hospitality and great cuisine from some of the greatest chefs in the United States. Eric spent his externship at Union Square Cafe with Chef Michael Romano, after; Eric was welcomed back to the group by Danny and was asked to open his barbeque restaurant Blue Smoke. After Blue Smoke, Eric settled at Tabla with chef Floyd Cardoz, later to move back to Union Square Cafe as a Sous chef. Eric left Union Square Cafe at the young age of 27 to head to the “Tavern” in Garrison, Chef Peter Kelly’s old stomping grounds, receiving a “3-stars” review from the New York Times. In early 2010, Eric became the Executive Chef | Partner of North and since that time has received numerous acclimates such as a nomination for “Rising Star Chef United States” from the James Beard Foundation and a “Don’t Miss” review from the New York Times, the highest rating possible outside New York City.
Monique Mancini: As a full scholarship SEC athlete, Monique has proven to be at the top of her game, always. An 800 meter track star at the University of Tennessee, Monique ran with the like of Marian Jones and Dee Dee Troter, all USA Olympiads. Although not at North on a daily basis, Monique is one of the visionaries behind the project. Her dedication to the project in its infant stages has proven to benefit the Restaurant in intangible ways, we would not be North without her. Monique was one of the visionaries behind our guerilla marketing campaign and also our branding, she is a marketing guru. “Coz-the-bear” and Monique are vital part of the Restaurant North Team.
Jenni Gabrynowicz (not pictured): As a Gramercy Tavern Alum, this avid Ohio State fan has made a name for herself in the New York City restaurant community. Jenni spent many years working for Danny Meyer at his various restaurants, one of which, Tabla, is where she met her future husband Eric, our Executive Chef |Partner. Jenni is one of the driving forces behind our project, the ultimate utility player, her vast knowledge of food, wine and hospitality makes her a cornerstone of our project.