Events & Press

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Insatiable Critic

April 25, 2016

“Almost everything on the menu is quirky or, at least, a bit differently tricked out than might be expected. Chicken liver and foie gras mousse is spread like frosting on a heavy ceramic plate with chips of chicken skin cracklings standing up, and a scattering of pickled and fresh radish thins.” – Insatiable Critic

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Insatiable Critic

April 25 , 2016

“Almost everything on the menu is quirky or, at least, a bit differently tricked out than might be expected. Chicken liver and foie gras mousse is spread like frosting on a heavy ceramic plate with chips of chicken skin cracklings standing up, and a scattering of pickled and fresh radish thins.” – Insatiable Critic

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The Three Tomatoes

April 30 , 2016

“It takes a certain confidence and experience to insist on extracting the ultimate kick from spices by cooking them in hot oil…There’s a serious chef here.” – BY GAEL GREENE ·

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Eater NY

April 21, 2016

“This burger is inspired by the California fast food model, but the use of wagyu beef and dashi speaks to the Japanese influences found in much of Tim Cushman’s cooking.” – Eater

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Grub Street

April 13, 2016

“At his California-ish restaurant, sushi savant Tim Cushman hops on the cacio e pepe trend. His riff is really a salad that features thinly shaved asparagus seasoned with black pepper and sharp Pecorino cheese — and it’s an appealing one.” – By Chris Crowley

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grubstreet

April 13 , 2016

“At his California-ish restaurant, sushi savant Tim Cushman hops on the cacio e pepe trend. His riff is really a salad that features thinly shaved asparagus seasoned with black pepper and sharp Pecorino cheese — and it’s an appealing one.” – By Chris Crowley/strong>

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zagat

April 11 , 2016

“This light and springy salad integrates shaved asparagus, Pecorino and black pepper.” – By Kelly Dobkin

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Total Food Service

April 6, 2016

“Chef Cushman was inspired by his travels to the Mediterranean coast and will also be serving homemade pizza and pasta.” – By Faith Hope Consolo

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The Village Voice

April 1, 2016

“There’s a lot of iterations of American restaurants these days, but [Covina is] through a California set of eyes with Mediterranean influences,” says Cushman.

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The Village Voice

April 1 , 2016

“There’s a lot of iterations of American restaurants these days, but [Covina is] through a California set of eyes with Mediterranean influences,” says Cushman.

 

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NewYork.com

April 1 , 2016

“Award-winning husband-and-wife team Tim and Nancy Cushman first bravely broke into the NYC restaurant scene with their high-end Japanese opening, O Ya, in 2015…Now they aspire to enhance the city’s offerings by bringing us a NoMad restaurant with an American/Mediterranean flair, with dishes such as curried cauliflower…and Hungarian fry bread with house-smoked salmon, ranch kefir and fresh herbs.” – By Kathleen Squires

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readspotlight.com

 

“Cushman, a James Beard Award-winning chef, is best known for his inventive sushi at O Ya in New York and Boston, the latter dubbed by Frank Bruni in 2008 as one of the best new restaurants in the country.” – Karen Lo

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Manhattan Sideways

March 31, 2016

“We look forward to future encounters with the café by day, and the bar (with more delicious Cushman creations) by night.” – @NYSideways

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Manhattan Sideways

March 31 , 2016

“We look forward to future encounters with the café by day, and the bar (with more delicious Cushman creations) by night.” – @NYSideways

 

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Gotham

March 28, 2016

“In the vibrant dining room, guests will find a menu with dishes like lamb kofte skewers and house-milled farro farfalle. On the cocktail side, there’s a mix of classic and modern choices, from a refreshing El Diablo to a fun Apple Martinique that’s made with green Jolly Rancher-infused rhum agricole.” – By Bao Ong

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Eater

March 28, 2016

“It takes a certain confidence and experience to insist on extracting the ultimate kick from spices by cooking them in hot oil. And to smash and smoke marble potatoes, then flavor them with charred spring garlic. I’m realizing the pizza dough is too intense to be just a hand-me-down from an Italian childhood. There’s a serious chef here.” – Gael Greene

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Thrillist

March 28, 2016

“O Ya’s Tim and Nancy Cushman’s latest venture, an American/Mediterranean restaurant [Covina] inside the Park South Hotel, proudly displays Tim’s passion for pizza (classic pies, as well as modern takes like the housemade salsicia with roasted peppers, mozzarella, and San Marzano), but the rest of the menu is not to be ignored.” – By Lucy Meilus

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Thrillist

March 28 , 2016

“O Ya’s Tim and Nancy Cushman’s latest venture, an American/Mediterranean restaurant [Covina] inside the Park South Hotel, proudly displays Tim’s passion for pizza (classic pies, as well as modern takes like the housemade salsicia with roasted peppers, mozzarella, and San Marzano), but the rest of the menu is not to be ignored.” – By Lucy Meilus

 

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Thrillist

 

“Covina…proudly displays Chef Tim Cushman’s passion for pizza…but the rest of the menu is not to be ignored. Small plates and meatier dishes are first in their class, and beautifully presented.” – Thrillist

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Gothamist

March 26, 2016

“Covina, which opened inside the Park South Hotel, is serving a version of the decadent [Hungarian fry bread] topped with smoked salmon and a ranch sauce made with kefir, the fermented milk that’ll lend a pleasing tanginess, pushed further by sliced red onion, capers, citrus zest and fresh herbs.” – By Nell Casey

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NY Eater

March 18, 2016

“It is the dynamic duo’s [Tim & Nancy Cushman] third venture in the [Park South] hotel, which also houses their sushi hit O Ya and The Roof bar, which is set to reopen when the weather is just a little bit nicer…Dishes include lamb kofte skewers, classic margherita pizza, and farro farfalle with braised greens.” – By Nick Solares

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NY Eater

March 18 , 2016

“It is the dynamic duo’s [Tim & Nancy Cushman] third venture in the [Park South] hotel, which also houses their sushi hit O Ya and The Roof bar, which is set to reopen when the weather is just a little bit nicer…Dishes include lamb kofte skewers, classic margherita pizza, and farro farfalle with braised greens.” – By Nick Solares

 

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Grub Street

March 17, 2016

“Inspired by Bar Tartine, Covina chef Tim Cushman devised his own lángos, which he embellishes with smoked salmon, “ranch” kefir, and fennel fronds.” – By Robin Raisfeld and Rob Patronite

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Zagat

March 16, 2016

“Tim and Nancy Cushman, the Boston-based husband-and-wife duo behind the Japanese restaurant O Ya and Boston’s newer Hojoko, are expanding in NYC yet again. The Cushmans’ third venture, located inside the Park South Hotel, serves up seasonal American fare with Mediterranean influences.” – By Kelly Dobkin

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