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January 1997... Four short months after Waldy Malouf is named Chef/Director of Manhattan's beloved Rainbow Room, restaurant critic Ruth Reichl of The New York Times awards the restaurant a remarkable three-star review, its first, and one of only three she bestows in 1997.

August 1999... Waldy is again featured prominently in The New York Times, but now as "The Chef" in the Wednesday section's eight-part chef/recipe series. Recipes in his column pay tribute to open fire and wood fire cooking, the earmark of the earthy, flavorful, and inventive cuisine he presents his midtown Manhattan landmark, BEACON Restaurant, Bar & Bakery. Critic William Grimes of The New York Times commented, "[Beacon] ... delivers uncomplicated, big-flavored food, emphasizing fresh, seasonal ingredients. That's all, and that's enough ... Beacon gets it right."

June, 2000... Another branch of the highly acclaimed Beacon Restaurant will be launched in Stamford, CT.

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