Michael Meyer is charged with
directing and managing operations for The Cuisine Arts Consulting
Group. In his role, Michael oversees various organizations and
has direct responsibility for profit and loss controls, training
of multi-unit managers and key personnel. Michael has over 28
years of proven restaurant leadership experience and excels
at strategic growth road maps and implementation. He also possesses
a complete grasp on what it takes to turn poorly managed restaurants
and food service establishments into a high performing operation.
Michael Meyer began his career in the restaurant industry 28
years ago in New York City.
As a young chef, Michael
cooked his way through several sections of the world before
finding his home in some of New York City's great restaurant
Windows on the World - Studying under Chef Boobay. Later, while
satisfying his passion for cooking and receiving 4 stars from
the New York Times at La Coquille Restaurant in Manhasset and
2 Stars at Page One Restaurant in Glen Cove, New York, Michael
expended his interest to the front of the house operations.
Prior to joining The Cuisine Arts Group, Michael served as an
executive and a restaurant consultant for The Essex House Nikko
Hotels International, Ma Chere Restaurant & Caterers, Maestro
Cafe, The Crescent Beach Club, Air ala Cart at Kennedy Airport,
Windows On The World, Washington Manor and Louis the 16th, Page
One Restaurant, Cafe Botanica, Delano Cafe and recently rockaways
diner. Michael is leading Cuisine Arts Consulting Inc. He also
served as the Company's Director of Research and Development
with responsibility for multi units.
Michael Meyer combines his food service management skills and
marketing experience to help companies strengthen sales objective
and marketing program.
Michael has facilitated the opening of 12 restaurants in New
York and most recently Rockaways Diner and Bakery in Rockaway
Park New York.
About Michael
Meyer
Michael Meyer is the
founder of Cuisine Arts Restaurant Consulting, Inc. He has a
diverse 28 year career in the restaurant business as an owner,
manager, chef, server and bartender. Over the past 15 years,
he has been an advisor to literally hundreds of independent
restaurants in the U.S. and abroad primarily on issues dealing
with restaurant and kitchen management, profit enhancement,
financial controls and business management.
Culinary Biography
Michael Meyer cooked
his way through several sections of the world before finding
his home in an elegant New York restaurant and catering establishment
Ma Chere. For the next five years he served as Executive Chef
and operating partner of this fine world cuisine restaurant.
In 1991, he teamed up with Executive Chef Christian Delouvrier
and the critically acclaimed Pastry Chef Andre Renard to reopen
the Essex House Hotel, Nikko International in New York City.
For the following years he helped owners and restaurateurs in
the opening of three food service establishments in New York
City, while overseeing, management development, employee training,
employee relations and day-today operation controls.
Michael Meyer combines his food service management skills and
marketing experience to help restaurants and food service companies
strengthen customer service, achieve the sales objective and
promote marketing programs.
Great atmosphere warmed by live music and friendly staff. Service: Informed, fast, attentive. Service:
Informed, fast, attentive. Recommended dishes: Foie gras, portobello
mushroom, spinach-Brie phyllo, coconut shrimp, crab cakes,
field green salad, vegetable moufleta, wild mushroom ravioli,
chicken breast, tuna, catfish, veal tenderloin, venison, sorbets,
poached pear, banana tart, chocolate terrine.
Price range: Lunch, entrees $6 to $11. At
dinner, appetizers $6 to $12; entrees $14 to $24.
THE one-word headline
on Page One should read, terrific. The lead story at this
Glen Cove newcomer is the food. The surroundings are pleasant
if somewhat cold, but they are warmed by live music and an
attentive, friendly staff. The enthusiastic welcome at the
door is provided by the owner, Gustav Hausser, whom diners
may remember as the proprietor of the former Cafe Harlequin
in Sea Cliff.
Page One reunites Mr. Hausser and the chef from Cafe Harlequin,
Michael Meyer. They are joined by a
dining-room staff that is perky and attentive. Our personable
server was quick, funny and informed. She knew the ingredients
in all the dishes as a result of having tasted most of them.
When we asked about the Page One symphony of vegetable salads
she said, ''Don't order it.'' Later she diplomatically added,
''Everything on the menu is good, but that dish is not as
popular as the other appetizers.''
She was right about everything being good. A plate of warm,
assorted, homemade breads (sesame, herb and tomato-topped
varieties) is a fine introduction.
The large field green salad, dotted with chunks of goat cheese,
ringed with focaccia toasts and tossed in a honey-walnut vinaigrette,
is a crowd pleaser. Diners who like salad should note that
most appetizers are garnished with a clump of well-dressed
greens. The grilled portobello mushroom, sliced and fanned
on the plate, is escorted not only by the advertised slices
of mozzarella and tomato but by a fluffy mound of greens as
well. So, too, are the twin, lightly packed crab cakes. They
also arrive with a spunky wild rice salsa, sparked by cilantro
and red and green peppers, and a grainy-mustard Caribbean
remoulade sauce.
Another hit was the trio of crisp, greaseless, butterflied
jumbo shrimp in a crunchy coconut crust. They were flanked
by a hill of marinated cucumbers sprinkled with black sesame
seeds, and a handful of mesclun greens. Good, too, was the
phyllo pastry filed with spinach and Brie in a rhubarb pesto
mated with a bundle of brilliantly green asparagus.
Big spenders should try the caramelized onion tart topped
with a medallion of foie gras in a brown sauce spiked with
aged sherry vinegar and red currants($12). A similar dish
starred as an appetizer special: a foie gras and artichoke
bottom Napoleon with chestnut puree, onions and a lush sauce.
The least expensive entree on the menu ($14) was also our
favorite. Called grilled vegetables moufleta, the creation
is from the chef's homeland, Morocco. A puffy flat bread is
filled with portobello mushrooms, asparagus, greens, carrots
and corn in a barbecue-style sauce that tastes a lot like
Chinese hoisin. The overstuffed sandwich is cut into big rounds
and served with plate-mates of salad and wild rice salsa.
Running a close second was another low-priced main dish, wild
mushroom ravioli ($16). The yummy, boskey-flavored pasta pockets
are topped with slices of chicken and spears of asparagus
and anointed with white truffle oil. Speaking of chicken,
the sliced breast in a crisp onion crust with a sherry demi
glace is another winner.
Fish also fares well due to the fact that servers ask diners
how they want it cooked, and that is the way it comes out.
Blackened catfish in a spicy Beijing rub topped with marinated
hearts of palm, and tuna in a creamy tomato-corn salsa more
than made the grade.
Five shrimp surrounding a centerpiece of black fettuccine
in a delicate ginger-pumpkin beurre blanc was pleasing but
skimpy. Better meat picks were the juicy medallions of veal
tenderloin and an evening special of venison.
Desserts arrive on elaborately decorated plates. Most deliver
in the taste as well as the visual departments. The sole misfire
was a dull crepe filled with vanilla ice cream. Sweets to
watch for are the dense chocolate terrine, the banana tart
with crunchy pistachio crust, the perfectly poached pear and
the intensely flavored sorbets.
There are only 23 by the bottle and 5 by the glass wine choices
here, but they offer admirable variety of price ($14 to $40)
and nation (France, Italy, Germany, Chile and the United States).
The addition of one or more Long Island wines would be appropriate.
Take note of the Errazuriz 1994 chardonnay reserve from Chile
($22), which has a balanced citrus flavor and a light French
oak overlay. An off-the-list, soft, fruity, vibrant Joseph
Drouhin Beaujolais Nouveau ($17) remains very drinkable now.
Published: 12 - 15 - 1996 , Late Edition - Final , Section
13LI , Column 3 , Page 28.
PAGE
ONE 90 School Street. Glen Cove,
New York
By Peter M. Gionotti
Page One
Very Good
90 School Street, Glen Cove, 516-676-2800
Great atmosphere warmed by live music and friendly staff. Service: Informed, fast, attentive. Service:
Informed, fast, attentive. Recommended dishes: Foie gras, portobello
mushroom, spinach-Brie phyllo, coconut shrimp, crab cakes,
field green salad, vegetable moufleta, wild mushroom ravioli,
chicken breast, tuna, catfish, veal tenderloin, venison, sorbets,
poached pear, banana tart, chocolate terrine.
Price range: Lunch, entrees $6 to $11. At
dinner, appetizers $6 to $12; entrees $14 to $24.
THE one-word headline on Page
One should read, terrific. The lead story at this Glen Cove
newcomer is the food. The surroundings are pleasant if somewhat
cold, but they are warmed by live music and an attentive,
friendly staff. The enthusiastic welcome at the door is provided
by the owner, Gustav Hausser, whom diners may remember as
the proprietor of the former Cafe Harlequin in Sea Cliff.
Page One reunites Mr. Hausser and the chef from Cafe Harlequin,
Michael Meyer. They are joined by a
dining-room staff that is perky and attentive. Our personable
server was quick, funny and informed. She knew the ingredients
in all the dishes as a result of having tasted most of them.
When we asked about the Page One symphony of vegetable salads
she said, ''Don't order it.'' Later she diplomatically added,
''Everything on the menu is good, but that dish is not as
popular as the other appetizers.''
She was right about everything being good. A plate of warm,
assorted, homemade breads (sesame, herb and tomato-topped
varieties) is a fine introduction.
The large field green salad, dotted with chunks of goat cheese,
ringed with focaccia toasts and tossed in a honey-walnut vinaigrette,
is a crowd pleaser. Diners who like salad should note that
most appetizers are garnished with a clump of well-dressed
greens. The grilled portobello mushroom, sliced and fanned
on the plate, is escorted not only by the advertised slices
of mozzarella and tomato but by a fluffy mound of greens as
well. So, too, are the twin, lightly packed crab cakes. They
also arrive with a spunky wild rice salsa, sparked by cilantro
and red and green peppers, and a grainy-mustard Caribbean
remoulade sauce.
Another hit was the trio of crisp, greaseless, butterflied
jumbo shrimp in a crunchy coconut crust. They were flanked
by a hill of marinated cucumbers sprinkled with black sesame
seeds, and a handful of mesclun greens. Good, too, was the
phyllo pastry filed with spinach and Brie in a rhubarb pesto
mated with a bundle of brilliantly green asparagus.
Big spenders should try the caramelized onion tart topped
with a medallion of foie gras in a brown sauce spiked with
aged sherry vinegar and red currants($12). A similar dish
starred as an appetizer special: a foie gras and artichoke
bottom Napoleon with chestnut puree, onions and a lush sauce.
The least expensive entree on the menu ($14) was also our
favorite. Called grilled vegetables moufleta, the creation
is from the chef's homeland, Morocco. A puffy flat bread is
filled with portobello mushrooms, asparagus, greens, carrots
and corn in a barbecue-style sauce that tastes a lot like
Chinese hoisin. The overstuffed sandwich is cut into big rounds
and served with plate-mates of salad and wild rice salsa.
Running a close second was another low-priced main dish, wild
mushroom ravioli ($16). The yummy, boskey-flavored pasta pockets
are topped with slices of chicken and spears of asparagus
and anointed with white truffle oil. Speaking of chicken,
the sliced breast in a crisp onion crust with a sherry demi
glace is another winner.
Fish also fares well due to the fact that servers ask diners
how they want it cooked, and that is the way it comes out.
Blackened catfish in a spicy Beijing rub topped with marinated
hearts of palm, and tuna in a creamy tomato-corn salsa more
than made the grade.
Five shrimp surrounding a centerpiece of black fettuccine
in a delicate ginger-pumpkin beurre blanc was pleasing but
skimpy. Better meat picks were the juicy medallions of veal
tenderloin and an evening special of venison.
Desserts arrive on elaborately decorated plates. Most deliver
in the taste as well as the visual departments. The sole misfire
was a dull crepe filled with vanilla ice cream. Sweets to
watch for are the dense chocolate terrine, the banana tart
with crunchy pistachio crust, the perfectly poached pear and
the intensely flavored sorbets.
There are only 23 by the bottle and 5 by the glass wine choices
here, but they offer admirable variety of price ($14 to $40)
and nation (France, Italy, Germany, Chile and the United States).
The addition of one or more Long Island wines would be appropriate.
Take note of the Errazuriz 1994 chardonnay reserve from Chile
($22), which has a balanced citrus flavor and a light French
oak overlay. An off-the-list, soft, fruity, vibrant Joseph
Drouhin Beaujolais Nouveau ($17) remains very drinkable now.
Published: 12 - 15 - 1996 , Late Edition - Final , Section
13LI , Column 3 , Page 28.
