ON THE SIDE
DONALD Trump has zeroed in on a new chef for his restaurant space in the new Trump World Tower.
Sources say he’s about to ink a deal with Rocco DiSpirito, the talented, young executive chef now at Union Pacific. Trump did not return calls, but did tell us two weeks ago he’d narrowed the field down to “about four chefs.”
DiSpirito, 34, named by The Post as one of the city’s top 10 chefs, and a three-time nominee of the James Beard “Best Chef” award, couldn’t be reached – he’s in Cannes, France, for the film festival.
The Donald’s original choice to take the soaring space – with views of the United Nations and the river – was Alain Ducasse. “That just didn’t pan out,” Trump quipped.
As for DiSpirito, “Donald is really making it worth his while,” says a restaurant insider. Meanwhile DiSpirito has been making inquiries about his potential partner.
Born in New Hyde Park, N.Y., DiSpirito graduated from the CIA in 1986, and began working with Gray Kunz at Lespinasse. By 1998, he had earned three stars at Union Pacific.
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Steve Hanson, the hardest-working restaurateur in the business, will be opening a third Ruby Foo’s in New York.
Hanson says the newest branch will have 300 seats and open in Union Square by next year. He has put his plans to open other branches in Boston and Washington, D.C., on hold to concentrate on his 400-seat seafood restaurant in the W Hotel in Times Square, presently under construction at 47th and Broadway.
“I’m hoping to do a great job, and they’ll appreciate me and want to take me on other projects,” Hanson said.
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Meanwhile, Alain Ducasse, who’s constantly tinkering with his menu to satisfy us fickle New Yorkers, is offering a three-course $65 prix-fixe lunch menu (with a glass of wine), all prepared tableside, at his Essex House eatery. Lunches are now served only on Thursdays and Fridays. This September, the eatery will finally be open for dinner on Saturdays – sacrebleu!