Restaurant Business Magazine, December 2011
Vegas Rated, October 2011
Hospitality Design, October 2011
Hotels Interactive, April 6, 2011
The World Has Changed, So Must Your F&B! You have got to be better than your local restaurant competition when it comes to F&B. Here’s how to get started.
Click Here to read the full article.
Hotels, Jan/Feb 2011
Vegas Seven, Jan 27, 2011
Nightclub & Bar, May 15, 2010
Casino Design, July 2008
Twin Cities restaurant preview 2010
Aperitif, 772 Bielenberg Drive, Woodbury; 651-578-3000; aperitifrestaurant.com: St. Paul developer Jerry Trooien brought in the Scottsdale, Ariz.-based Nyman Group (Taj Mahal Hotel Casino and Resort, Atlantic City, N.J.; Walt Disney Concert Hall, Los Angeles; etc.) to come up with a concept for this 270-seat space. Aperitif will debut any day now with a menu inspired by countries that border on the Mediterranean: zucchini fritters with yogurt sauce, oven-roasted lamb meatballs, swordfish with citrus glaze, shish kebabs, pasta and pizza. 'Aperitif will offer a lot of flexibility,' says Corey Nyman, director of operations. 'It's designed so people will feel comfortable coming in for lunch, brunch or dinner or to just get a nice dessert and oversized cappuccino.'
Wood Stone Travels – “We are not afraid of Wood”
Regional Sales Manager, Phil Eaton
“We are not afraid of Wood”
Those were the words that Robert and Corey Nyman countered when I asked them if they realized that the Fire Deck 9660 (WS-FD-9660) they inherited at Aperitif restaurant in Woodbury, Minnesota was entirely wood-fired.
Nation's Restaraunt News
Hotel cohabitation grows as brands, restaurateurs seek new opportunities
The Richmond News Leader
WASHINGTON — "Do you, by any chance, have fish tweezers or a pair of pliers?" Wolfgang Puck asked as he pulled off a rumpled sports coat and slipped his arms into a pristine white chef's jacket.
Puck pulled the first of two salmon from a red ice chest he had carried into the kitchen of the U.S. Senate restaurants.
The New York Times
My first independent dining experience occurred when I was 10 years old. My mother gave me 50 cents, and I took the bus from our home 20 blocks south to downtown Columbus, Ohio, and had lunch in the tea room of Lazarus, the department store. I remember the meal in exquisite detail: a dainty plate of chicken dressing with giblet gravy accompanied by a glass of milk. It was perfect. Even today, slabs of perfect foie gras and glasses of 1921 Chateau d'Yquem don't always surpass the memory I reserve for that first taste of self-determination. And I may still have a bias in favor of department-store dining. I love the Cafe SFA that opened last week on the eighth floor of Saks Fifth Avenue.
Nation's Restaraunt News
Las Vegas Weekly
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