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A post shared by (@iceculinary) on Mar 19, 2020 at 8:38am PDT

Alumni restaurants and placement sites in Los Angeles:

• , which launched as a burger joint with window-service, has shifted 100% of operations to the Win-Dow and extended its hours. Items are available online for pick up or delivery via DoorDash, Postmates or Uber Eats.
• is offering dinner service via Postmates with curbside pick-up.
• , helmed by ICE alum Lisa Giffen (Culinary, '07), has begun delivery via Postmates. In addition to an abbreviated lunch and dinner menu, the restaurant is offering Audrey Provisions featuring soups, stews and bulk items in an effort to support local farmers and vendors.
• Chef Ray Garcia’s is offering a limited menu of his modern tamales along with pints of salsa and mole to-go. Check the restaurant's Instagram stories for daily details.
• is open an hour earlier than normal with pick-up or delivery via Caviar, Destroyer Delivery and Postmates.
• , helmed by pasta genius Evan Funke, launched all-day takeaway with meatballs, focaccia, sugo and ragu by the pint and quart as well as pasta kits for home cooking — pairs perfectly with “Funke,” Chef Evan’s documentary on Hulu.
• In Highland Park, has shifted to delivery via Caviar or pick-up via phone: (323) 545-3536.
• continue to offer curbside pick-up or delivery via DoorDash.
• Fairfax and Brentwood locations are offering breakfast, lunch and dinner, including wines from the brand's boutique, Helen’s, for delivery or pick-up. Sauces and fusilli are available by email if you opt for DIY.
• vegetarian café is offering delivery via Caviar and gift cards for future use.
• continues to offer Chef David LeFevre’s seasonally driven menu via DoorDash, through which patrons can opt for a “no-contact” delivery. 
• has converted to offering Christina Tosi’s compost cookies, crack pie and whimsical cakes in a grab-and-go format, via delivery or shipped. The brand's Instagram story updates remind us that Uber Eats is delivering for free.
• Nancy Silverton’s Mozzaplex restaurants are offering takeout and delivery via  or by calling (323) 297-0100.
• is offering delivery with menu items like sprouting cauliflower with wild ginger and rice cakes, previously unavailable, via Caviar.
• “Top Chef” winner Mei Lin’s has converted to takeout only, featuring a limited menu through Saturday, March 21. Place orders by email info@nightshadela.com or by calling (213) 626-8888.
• Pizzana’s neo-Neapolitan pizzas are available for delivery via .
•  launched takeout with pastries and greatest hits from the breakfast, lunch and dinner menus. Orders are available via phone, (310) 362-6115, with a $50 minimum for delivery. GrubHub and Postmates are coming soon.
• (Rustic Canyon, Cassia, Tallula’s, Birdie G’s, Huckleberry Bakery & Café, Ester’s, Milo) co-owned ICE alum Zoe Nathan (Culinary, ’01) is offering family-sized meals, provisions, wine, beer and more via takeout through March 31.
• Our 2019, ICE commencement speaker, Chef Wolfgang Puck, is offering a family meal for $49 per person with a choice of appetizer, entrée and desserts, including a warm triple berry crisp, from Spago in Beverly Hills. Bake-at-home items like chocolate chip cookie dough and containers of gelato and sorbet are also available for pick-up curbside.
• For students at our Los Angeles campus, Pasadena-based is offering packages to feed four, six or 10 people via pickup or delivery from DoorDash, Grubhub or Postmates.

Alumni restaurants in New York City:

• Chef-Owner Guy Vaknin (Culinary, ’07) is offering delivery for free with no minimums to most of Manhattan (100th St. to East Houston St.) from the eatery's Upper East Side location.
• Chef-Owner Jimmy Tu (Culinary, '97) is offering delivery from both locations via Caviar, Grubhub and Seamless.
• Ivy Stark (Culinary '95) is the consulting executive chef of , which is offering free delivery for its Latin American fare on Caviar.
• At in Brooklyn, chef-owner Guy Kairi (Culinary, '12) released a new pickup and delivery menu on Wednesday with crowd favorites, new dishes, wine, beer and cocktails via Seamless.
• Dana Pollack (Pastry, '11) ships macarons nationwide, though local delivery has been suspended.
• , from Matt Hyland (Culinary, ’05), is delivering in Clinton Hill and the West Village until 9 p.m. via Caviar.
• At in Red Hook, owner Sohui Kim (Culinary/Management, ‘02) is preparing a rotating menu of family dinners (complete with an antiseptic shot of Van Brunt Stillhouse bourbon) via online order for pickup. She's also offering frozen dumplings and quarts of kimchi.
• Dani Beckerman's (Pastry '14) ship desserts in mason jars nationwide with next-day shipping in the Northeast.
• Co-owner Connie McDonald's (Culinary '93) offers delivery via Caviar, pickup and nationwide shipping.
• José Andrés' has converted Spanish Diner into a community kitchen with a changing takeout menu, featuring items like flan and cheesecake from Executive Pastry Chef Thea Habjanic (Pastry, '10).
• At Society Cafe in the Walker Hotel, Executive Chef Manuel González (Culinary, ‘11) is offering breakfast, lunch and dinner on Uber Eats.
• At in Nolita, co-owner Ann Redding (Culinary, ‘02) is offering delivery via Caviar. Order from Uncle Boons Sister on Seamless.

Be sure to check restaurants' social media and websites for updates at the fluid situation evolves. We encourage our community to support the industry by purchasing gift cards as well.

 

 

 

 

 

 

 

 

 

 

 

 

 

A post shared by (@rick_smilow) on Mar 17, 2020 at 7:28am PDT

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