Events & Press
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Refinery Rooftop

November 30, 2016

Movember Ball

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Refinery Rooftop

November 30 , 2016

Movember Ball

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The Infatuation

November 21 , 2016

“…you’re looking for a place to celebrate…there’s room for your group at Covina…” – By Bryan Kim

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shaneasavours.com

November 21, 2016

“Tim and Nancy Cushman’s New American restaurant was unpretentious, relaxed, cozy and friendly – something you wish you had in your neighbourhood.” – Shanea Savours

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Ricotta Cavatelli

November 6, 2016

“We felt so lucky to have the well-known chef Tim Cushman show us how to make cavatelli downstairs in the basement where they make all the pasta for the restaurant.” – Ryan & Adam

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Ricotta Cavatelli

November 6 , 2016

“We felt so lucky to have the well-known chef Tim Cushman show us how to make cavatelli downstairs in the basement where they make all the pasta for the restaurant.” – Ryan & Adam

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The Infatuation

November 2 , 2016

“Stop by, have a pizza, and maybe bring a date. It’s a good-looking space.” – By Bryan Kim

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New York Taste

November 1, 2016

“[Chef Tim Cushman] is also the chef and co-owner of o ya Boston, which was was named by The New York Times as the #1 new restaurant in the U.S. in 2008 and garnered Tim the James Beard Award for Best Chef Northeast in 2012”

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Adventures in Sery - Blog

October 30, 2016

“I loved the heartiness of the corn — which was akin to the perfect al dente pasta — lingering in a thick creamy composite of Chanterelle, Huitlacoche and Tarragon. So delicious.” – Sery E. Kim

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Adventures in Sery - Blog

October 30 , 2016

“I loved the heartiness of the corn — which was akin to the perfect al dente pasta — lingering in a thick creamy composite of Chanterelle, Huitlacoche and Tarragon. So delicious.” – Sery E. Kim

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FoodandWine.com

October 30 , 2016

“It’s great with a berry-rich Piedmont red, like the 2014 Piazzo Barbera, [Tim] Cushman says”

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Zagat

October 26, 2016

“The “simple, refined” Mediterranean-American menu featuring pasta, pizza and wood-grilled meats will “please everyone in the group” at this spot in Murray Hill’s Park South Hotel.” – The Zagat Review

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New York Observer

October 20, 2016

“Season changes always excite me. [My wife] Nancy loves a good Reuben this time of year. We recently put a smoked Wagyu brisket Reuben on the lunch menu, and I always crave meatballs in the fall. Our recipe was handed down to me by my mother,” says Tim Cushman executive chef of Covina.

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New York Observer

October 20 , 2016

“Season changes always excite me. [My wife] Nancy loves a good Reuben this time of year. We recently put a smoked Wagyu brisket Reuben on the lunch menu, and I always crave meatballs in the fall. Our recipe was handed down to me by my mother,” says Tim Cushman executive chef of Covina.

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Zagat

October 19 , 2016

“This Mediterranean Murray Hill hot spot from O Ya chef Tim Cushman perfects char-crusted Neapolitan-style pies using its gorgeous wood-fired oven.” – By Kelly Dobkin

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The Infatuation

October 19, 2016

“Everyone we know who’s tried Covina has agreed: this place is actually quite good…On top of that, the service is notably and noticeably friendly.” – By Hillary Reinsberg, The Infatuation

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PureWow

October 13, 2016

“The only thing better than Covina’s Hungarian potato fry bread? The brunch version, which comes topped with smoked salmon, avocado, scrambled eggs and lemon crème fraîche.” – PureWow

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PureWow

October 13 , 2016

“The only thing better than Covina’s Hungarian potato fry bread? The brunch version, which comes topped with smoked salmon, avocado, scrambled eggs and lemon crème fraîche.” – PureWow

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Food Network

October 14 , 2016

“Covina Meatballs from Covina: The three-meat blend in these two-bite meatballs created a moist, flavorful finished product. But what impressed me most was the tomato sauce — it tasted just like my grandma’s.” – By Maria Russo

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gothamist

October 18, 2016

“Also on Tuesday, Covina is hosting a California-inspired, family-style dinner paired with wines from the Mayacamas Vineyards in Napa Valley. The dinner menu is still a secret, but the wine options aren’t…” – By Gaby Del Valle in Food

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