Events & Press

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Grub Street

March 25, 2016

“This new Kips Bay spot from the O Ya team specializes in a cuisine that’s inspired, at least in part, by the time chef Tim Cushman spent in California. Oh, but, also, there’s a burger and pizza. In other words, something for everyone.” – By Alan Sytsma

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grubstreet

March 25 , 2016

“This new Kips Bay spot from the O Ya team specializes in a cuisine that’s inspired, at least in part, by the time chef Tim Cushman spent in California. Oh, but, also, there’s a burger and pizza. In other words, something for everyone.” – By Alan Sytsma

 

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Thirstymag.com

March 23. 2016

“Director of Beverage and Services, Ted Kilpatrick created the cocktail menu, which combines classics with signature drinks such as, El Diablo, made with silver tequila and mezcal with ginger syrup, cassis and lime, topped with ginger beer, and served in tall glass – Light and refreshing cocktail with a ginger zing to zap all work-related worries.”

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Beverage Media Group

March 21, 2016

“We don’t know what [our guests] are here for or what kind of day they’ve had. We greet our guests with questions: “Hello, having dinner at Covina? O Ya? Fantastic.” The quicker we can get to the bottom of what our guests are joining us for, the quicker we can start tailoring their experience. It’s an approach that’s not celebrated as much as it should be.” – Ted Kilpatrick, Beverage Director, Cushman Concepts

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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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NY Daily News

March 15, 2016

“You won’t be California dreaming at chef Tim Cushman’s eatery Covina, where the West Coast meets the Mediterranean. Expect delights like the Hungarian fry bread, topped with smoked salmon and whole roasted black sea bass.” – By Jeanette Settembre

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NY Daily News

March 15 , 2016

“You won’t be California dreaming at chef Tim Cushman’s eatery Covina, where the West Coast meets the Mediterranean. Expect delights like the Hungarian fry bread, topped with smoked salmon and whole roasted black sea bass.” – By Jeanette Settembre

 

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New York Times

March 15, 2016

“Having established a New York version of their Boston success O Ya, Tim and Nancy Cushman are opening a second restaurant in the Park South Hotel. The cuisine is Mediterranean and American, with an abundance of greens and grains in dishes like asparagus cacio e pepe, farro farfalle with braised greens and garlic, and some simple pizzas.” – By Florence Fabricant

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grubstreet

March 15, 2016

“Cushman plans to channel a little of that playful, multiculti, proto-California-cuisine spirit at his new restaurant, Covina, where the Cal-Med menu runs the gamut from lamb kofte to asparagus cacio e pepe…Pizza is a particular passion of Cushman’s, so he’s devoted a section of the menu to it. Several years ago, he installed a hand-built wood-burning Stefano Ferrara oven in his Norfolk, Massachusetts, backyard, and since his arrival in New York, he’s been on a pizza-eating tear. “Anytime I hear about good pizza,” [Cushman] says, “I’m there.”” – By Rob Patronite and Robin Raisfeld

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NoMad

March 8, 2016

“[Tim & Nancy Cushman’s] new project named Covina will offer a Mediterranean twist to New American cooking. One of the most anticipated features of Covina will be a custom Neapolitan oven from Stefano Ferrara, the third-generation oven maker whose work is the gold standard for pizza ovens around the world.” – Nomad

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NoMad

March 8 , 2016

“[Tim & Nancy Cushman’s] new project named Covina will offer a Mediterranean twist to New American cooking. One of the most anticipated features of Covina will be a custom Neapolitan oven from Stefano Ferrara, the third-generation oven maker whose work is the gold standard for pizza ovens around the world.” – Nomad

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Architecture Digest

March 3, 2016

“The whole [NoMad] area is transforming and includes an exciting mix of energy from new players alongside some classics,” [Tim & Nancy Cushman] told Architectural Digest. “It’s a great, dynamic area to explore.” – Tim & Nancy Cushman

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