Dining In with The New Yorker Festival: Yellow Rose
New York, NY, USA
Order a curated meal from Yellow Rose. Tickets include on-demand access to Helen Rosner’s interview with the chefs, Dave and Krystiana Rizo.
You must live in New York City to participate in this event, and it is not included in the all-access ticket. You must provide a delivery address at checkout for each ticket purchased.
- Cauliflower torta
- Cup of poblano-and-rice soup
- Chips and vegan queso
Note: This meal is vegan.
Dave Rizo is the chef and co-owner of Yellow Rose, an East Village restaurant inspired by his home state of Texas. Previously, he cooked with Brooks Headley at Superiority Burger for four years, and was trained by the James Beard semifinalist Michael Sohocki, of San Antonio’s Restaurant Gwendolyn. Inspired by the many cuisines of South Texas, Dave relies on techniques passed down to him from his mother and grandmother, and uses his food to decode what it means to be Texas Mexican.
Krystiana Rizo is the co-owner and beverage director of Yellow Rose, a Texas-inspired restaurant in the East Village. Born and raised in San Antonio, she has been in the food industry for over a decade, and has a passion for the craft of bartending, unique mixology, and anything beverage-related. The food and drink at Yellow Rose are deeply rooted in the flavors she grew up with in South Texas, and make use of fresh market produce from New York State.
Helen Rosner is a staff writer at The New Yorker. She has been covering food and culinary culture for more than a decade, and won a James Beard Award, in 2016, for her ode to chicken tenders, in Guernica. Rosner previously worked at Saveur and New York, and launched the seminal food Web site Eat Me Daily. Before joining The New Yorker, she was the executive editor of Eater, where she founded the site’s James Beard- and National Magazine Award-winning features department.
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Food & Drink