PROTEGE RESTAURANT FREE

PROTEGE RESTAURANT FREE

What is ?: Our website is a free resource to find the ein number for various business entities. Since all corporations - including ones with no income - must file at least a federal income tax return, a corporation operating or incorporated in the United States generally must obtain an EIN anyway either before or after being issued its charter. Also, financial institutions such as banks, credit unions, and brokerage houses will not open an account for a corporation without an EIN. To be considered a Partnership, LLC, Corporation, S Corporation, Non-profit, etc. Other commonly used terms for EIN are Taxpayer Id, IRS Number, Tax Id, Taxpayer Identification Number (TIN) etc.Ī business needs an EIN in order to pay employees and to file business tax returns. Central Index Key (CIK) is used to identify corporations who have filed disclosures and other filings with the SEC.Įmployer Identification Number (EIN): The Employer Identification Number (EIN), also known as the Federal Employer Identification Number (FEIN) or the Federal Tax Identification Number (FTIN), is a unique nine-digit number assigned by the Internal Revenue Service (IRS) (format: XX-XXXXXXXXX) to business entities operating in the United States for the purposes of identification and employment tax reporting. The CIK for Protege Restaurant Partners, Llc is 1798483. The Central Index Key (CIK) for Protege Restaurant Partners, Llc is 1798483. Protege Restaurant Partners, Llc is incorporated in California and the fiscal year end is in 31 December. It is one of the corporates which submit 10-K filings with the SEC. EIN for organizations is sometimes also referred to as taxpayer identification number or TIN or simply IRS Number. The employer identification number (EIN) for Protege Restaurant Partners, Llc is 474213784. Lunch will kick in this September.Protege Restaurant Partners, Llc is a corporation in Palo Alto, California. Tuesday through Thursday and until 10:30 p.m. Both spaces were designed by award-winning French architect Joseph Dirand Le Jardiniar carries an airy, plant-filled aesthetic while Shun sports a sleeker look. Verzeroli opened both his new restaurants inside a high-end condo tower developed by Aby Rosen. He then moved to NYC to help Robuchon with his upcoming restaurants here. Previously, Verzeroli served as director of culinary operations at the Robuchon’s lauded Tokyo restaurant, where he helped maintain the restaurant’s three Michelin stars for 11 years. Let’s focus on the natural ingredients of this time.” “During winter upstairs, I will not allow myself to buy any tomatoes.

I would like these two restaurants to be linked to nature and the natural rhythm,” he told Eater when he opened Le Jardinier. People are very linked to the natural pace of seasons. “In Japan, you really focus on the ingredient first and build around. Shun is named after the Japanese tradition of seasonality, in which food should only be eaten in its proper season. Meanwhile, wines come mostly from the French regions of Champagne, Bordeaux, and Burgundy. Aside from spirits, the bar also serves small dishes like curry shrimp toast and cod croquettes. Shun’s 58-seat dining room will be on the second level of the building and also comes with a separate 38-seat cocktail lounge dubbed Bar Shun. Lemongrass lobster served with tomato confit and leeks Liz Clayman/Shun Yamaguchi, the baker, is behind a robust bread program that fuses flour with Japanese ingredients like seaweed and red miso. And drinks are in the hands of former Jungsik sommelier Roberto Longo, now the beverage director for both Shun and Le Jardinier, as well as master mixologist Dushan Zaric, who founded Employees Only. Tetsuya Yamaguchi, another 20-year Robuchon devotee, takes the role as head baker. Verzeroli has built quite the team to helm his new restaurant and bar: Desserts come from executive pastry chef Salvatore Martone, who also worked with Robuchon for over a decade in Las Vegas and New York. Staple dishes will include the lemongrass lobster, scallops crudo, duck à l’orange, and king crab with daikon, herbs, and honey. Though Shun offers a seafood-leaning prix fixe menu, Verzeroli gives it a luxurious touch with an eight-course tasting. Though both restaurants share a common thread in seasonal cooking, Shun is centered on French fare with Japanese influences, with dishes like lemongrass lobster and seaweed-infused breads. His newest addition to the condo building at 100 East 53rd St., where he opened vegetable-focused Le Jardinier last month, is a high-end French-Japanese restaurant called Shun. Chef Alain Verzeroli - who worked for 21 years under the late French chef Joël Robuchon - opens his second solo restaurant today, completing the two-restaurant project he set out to build in a luxe Midtown high-rise.

Protege restaurant