Described by her peers as having an infectious optimism, Emily Gutierrez has experience in different fields. Raised in Poughkeepsie, musical theater & opera played paramount roles in her early years. She studied the relationship between Latina feminism and social media at Suny New Paltz and while there, Emily began working in the hospitality profession. . “Surrounded by the passion and knowledge of chefs and industry professionals, I became very interested with the nuances of cuisine, restaurant management, and hospitality. . I began at @takroomnyc as a back server which was invaluable because I developed a core foundation of the technical operations of the restaurant. With that experience, I was able to grow into my new role as captain. . TAK Room is a fluid, dynamic space that allows for extraordinary interaction between team members and guests. Our guests should feel like our restaurant is a place to escape the hustle and bustle of the outside world. Chef Keller spoke of his fondness for the memories of growing up being immersed in this culture while his mother managed the International Club in Laurel, Maryland. People are nostalgic for a time where simplicity and effortless glamour are interwoven throughout service. It is not steeped in any sort of pretense, rather, it greatly encourages and fosters fun. We are not reinventing any sort of wheel; we are changing the tire, utilizing the best of technique, product, and service. . Opera is an incredibly technical and regimented course of study and it mirrors the intense training and systematic routine of service. My background in performance translates onto the floor because every service is a performance, in a sense. Knowing how to navigate with grace and finesse while also being cognizant of the needs of your teammates echoes that of a musical performance. . When you wake up each morning, you are met with a series of choices that will determine how your day develops. I do my best
Surrounded by morning light and tangelo trees in the Pavilion, Chef de Cuisine Jarrod Huth prepares the team for lunch service. For reservations, find us at https://resy.com/cities/ny/tak-room or link in bio. #takroom#nyc#hudsonyards
Some may say steak is too much for lunch, but this minute steak from @TakRoomNYC’s new lunch menu by @ChefThomasKeller & @JrodHuth is just the right amount. Plus it comes with both fries and a salad...so you can feel semi-healthy. 😂 Thank you Chef Keller for walking us through the menu and letting us take a peek into the kitchen. More in my Stories.
Have you been to @takroomnyc yet?! What a special treat it is!!! In our latest YouTube video, TSTBU Team goes to dinner at Tak Room by @chefthomaskeller. We had a delicious meal, great service and enjoyed a beautiful atmosphere. We hope you get to go soon if you haven’t already!!!! If you go, let us know what you think! You’ll be in great hands. ✨🙌🏻💥🎉👏🏻
Thankful to work in an incredibly dynamic industry. It allows me to share food experiences with loved ones in a unique way. My aunt and uncle came from Tanzania to America a few weeks ago. This is their first time in America. My mom brought them up to NYC last weekend to experience The Big Apple. They were amazed, by the flashing lights, people everywhere, the subway however one of the highlights of their trip was eating a meal at a fine dining restaurant. This was a treat for them. They've never experienced this type of cuisine. A moment to cherish forever. Thank you @takroomnyc for a wonderful dinner. . . . #familiesthateattogetherstaytogether #thankful#food#restaurant#takroom#nyc
There's a new burger in town! American Wagyu Cheeseburger, now available on our lunch menu available Mon-Fri. 12pm-2pm. 8 ounces of Snake River Farm’s gold label beef and aged cheddar on a toasted sesame bun from @bouchon_bakery with the classic accoutrements.
2000 Château Giscours @chateaugiscours, Rosé Champagne, great company, and a delicious dinner. Life was good last night @takroomnyc ! Thank you @michelcouvreux and @chefthomaskeller #takroomnyc#bordeaux#chateaugiscours#margaux
With views of The Vessel, lunch at TAK Room is your new mid-day escape! Offering a range of lighter fare to the TAK Room classics, lunch highlights include Whole Maine Lobster Roll, Smoked Norwegian Salmon Chopped Salad, American Wagyu Cheeseburger, and a daily changing Pot Pie. Join us Monday- Friday, 12:00pm – 2:00pm, reservations available with link in bio, but walk-ins are welcome! #takroom#nyc#hudsonyards#lunch
Tak Room - 하늘이 유난히 예뻤던 날 내가 너무 사랑하는 친구와 번개 데이트 💕 Perse나 French Laundry 보단 비교적 좋은 가격으로 Thomas Keller 명성을 맛볼 수 있는 맛집 + 뷰맛집 해질무렵 창가자리로 예약하면 뷰맛집 넘 예쁜 파우더룸이 있는 화장실은 거셀맛집 예쁜 공간에 라이브 재즈에 선셋까지 보고있으면 분위기맛집 문제는 내가 분위기에 취한건지 와인에 취한건지 모를 수 있음 - #takroom#하영_innewyork #하영맛집_뉴욕
We saved the best to last. Credit @qoobie23 for recommendation to celebrate our first anniversary @takroomnyc We loved the whole experience. Quality food, excellent service and nostalgic environment. We've had the best time in #nyc. Loved my first year being married to @samurhino and look forward to many more years of eating and travelling together. ❤️
If you're like me and have watched too many years of "Hell's Kitchen", nothing is more exciting than seeing a beef Wellington on a menu. So that's how four of us ended up at @takroomnyc, the new 50s-era @hudsonyards restaurant by 3-Michelin-star chef @chefthomaskeller of Per Se and The French Laundry. We started off with wonderfully balanced cocktails, complimentary crudités, and bread service with this neat little butter-dispensing device that push-popped the creamy goodness up through the center into individual portions. We also ordered: 4) the jumbo lump blue crab cake with spicy mayo, 5) braised short rib and forest mushroom lasagne, and 6) grilled Ora King salmon. My husband and I shared the prime beef short rib Wellington for two, which was presented to us whole before being cut tableside. I thought they were going to take the ends away because the server put them on a separate plate, but no, those were also given to us! (I'm greedy.) It was so incredibly tender, I wonder if they sous vide the steak before wrapping it in the pastry and baking it. The steak fries we ordered for our side were special somehow, like they had been brined in salt before cooking rather than sprinkled with it afterward. And though we didn't choose to order dessert, we were given a cute box of caramel corn at the end! It was a pretty pricey at $315 for my husband and me (the Wellington alone was $138), but the experience was really special. We were in a semi-private area overlooking the Vessel at Hudson Yards, the service was impeccable, and the little extras like the crudités and caramel corn made me feel like I was having an almost Per-Se-level meal. Plus, I just loved the throwback green velvet banquette seating and the light piano music that sounded old-timey but was actually renditions of Nirvana and Coldplay. Come here for your next special occasion!