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Boston Magazine: Ken Oringer Has Created a “Toro Bowl” for Sweetgreen

March 24, 2017

 

Chef Ken Oringer collaborates with sweetgreen creating the Toro Bowl in Ink Block, Boston ©Allison Zaucha/sweetgreen

Chef Ken Oringer collaborates with sweetgreen creating the Toro Bowl in Ink Block, Boston ©Allison Zaucha/sweetgreen

 

“Here’s a chance to try Ken Oringer’s version of fast-casual: The acclaimed chef has teamed up with Sweetgreen to create the “Toro Bowl,” available only in Boston and for a limited time.

Starting April 4, the fast-growing salad chain will offer the spicy creation at its 10 Boston-area locations, including Fenway, the Prudential Center, and Ink Block.”

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Eater: NYC’s 2017 James Beard Awards Finalists, Mapped

March 24, 2017

Eater - James Beard

“Outstanding Restaurateur nominee Ken Oringer has built himself a mini empire between NYC and Boston, bringing Toro down the coast and settling it at the foot of 10th Avenue. The high-ceilinged, industrial space serves up excellent tapas to a glitzy crowd, fitting right into the Meatpacking District.”

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Grub Street: The Absolute Best Tuna Tartare in New York

March 17, 2017

Grub Street - Tuna Tartar

Toro
85 Tenth Ave., at 15th St.; 212-691-2360

The menu description reads tartar de atún “with stuff that we all really like,” which is very coy. At the moment means it’s dressed with coconut milk, lime leaf, chiles, jícama, and Thai basil, all served in a small sardine tin. On the night Grub Street tried it, the tuna could have tasted a touch fresher, but it nevertheless wins points for doing something different.”

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The Boston Globe: New England has a strong presence on this year’s James Beard award list

March 15, 2017

KO

 

“Today, the James Beard Foundation announces the nominees for its 2017 awards, often described as the Oscars of the food world. (The semifinalists were announced in February.) New England has a national presence on this year’s list. (The complete roster can be found here.)

Ken Oringer (Uni, Toro, Coppa, and others) is nominated for outstanding restaurateur. Maura Kilpatrick of Oleana is nominated for outstanding pastry chef. And for wine, beer, or spirits professional, Rob Tod of Allagash Brewing Company in Portland, Maine, is in the running.”

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#TheGothamEdit: Boston’s UNI Comes to Toro: NYC

March 10, 2017

Gotham - UNI

“Toro chef/partner Ken Oringer and his team will bring a pop-up of Oringer’s Boston restaurant UNI to Toro: NYC for one night only on Tuesday, March 28. The 10-course omakase menu will highlight sashimi, nigiri, makimono, and Asian street food. Email events@toro-nyc.com for reservations. 85 10th Ave., 212-691-2360”

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Time Out: The best group dining and meal deals in NYC

February 27, 2017

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Toro

Chef-owners Ken Oringer and Jamie Bissonnette have repackaged their beloved Massachusetts alcove as a Meatpacking District colossus, with soaring raftered ceilings and giant windows overlooking the whir of Eleventh Avenue. A mounted bull’s head and dangling jamones are token hat tips to old-world ruggedness, but with its pounding music and bombshell clientele, the industrial room is more representative of the nightclubs nearby. The mercurial menu sprawls as much as the space, offering 60 traditional and border-crossing tapas.”

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Vacation Idea: 20 Best Romantic Restaurants in Chelsea, NYC

January 3, 2017

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“Located in the industrial chic space of a former Nabisco factory in Chelsea, Toro is a vast 120-seat tapas restaurant bringing the spirit of Barcelona’s lively traditional tapas bars to New York with an eclectic menu and a superb wine selection. The dining room is spectacular with 18-foot windows and high ceilings, though it still manages to feel inviting and comfortable. Chefs Oringer and Bissonnette focus on a mix of traditional and modern tapas, using fresh local ingredients to make authentic regional Spanish dishes. The tapas are flavorful and imaginative – try tripe with beans, blood sausage, and patatas bravas. There is a wine for every budget. The bottles are mostly from Spain with some exceptional vintages.”

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Hamptons.com: Impress Friendsgiving Guests With Chef Ken Oringer’s Oyster Escabeche

November 16, 2016
October 27, 2016 -- Food prepared by Chef Ken Oringer at his restaurant Toro, paired with beers from Samuel Adams Brewery. Photographed for M Booth by Caitlin Cunningham (www.caitlincunningham.com).

October 27, 2016 — Food prepared by Chef Ken Oringer at his restaurant Toro, paired with beers from Samuel Adams Brewery. Photographed for M Booth by Caitlin Cunningham (www.caitlincunningham.com).

 

“While you may feel obligated to stick with traditional Thanksgiving fare on Turkey Day, Friendsgiving is your opportunity to elevate your menu. Chef Ken Oringer’s (of Uni, Toro, and Coppa restaurants) Oyster Escabeche with Winter Lager is an impressive addition to any Friendsgiving meal.”

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