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Red Hook Vendors Out on Labor Day; Boxcar Lounge Celebrates Its Tenth Birthday
Plus, a major dinner at the Modern.
Posted 08/28/08 in Grub Street : Neighborhood Watch
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Get Your $95 Beer in Brooklyn; Molecular Gastronomy Becoming More Expensive?
A $95 bottle of beer, why thieves are stealing fryer grease from fast-food restaurants, and more, in our morning news roundup.
Posted 05/30/08 in Grub Street : Mediavore
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Cookbook Bloggers Are Nuts; ‘Flavor Tripping’ With Miracle Fruit
Plus: the return of Hydrox cookies, the rise of ricotta, which restaurants the 'Sex and the City' movie filmed at, and more in our morning roundup of news and gossip.
Posted 05/28/08 in Grub Street : Mediavore
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Craft and Gramercy Tavern Mostly Booked
It's 4 p.m., and that means it's time to play Two for Eight. Today: Danny Meyer/Tom Colicchio.
Posted 04/11/08 in Grub Street : Two for Eight
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Bourdain & Co. Give Their Picks for Beard Chef NYC
We spoke to a number of food-world luminaries, several of whom will be voting in this year's James Beard Awards, and asked for their picks for Outstanding Chef NYC.
Posted 03/25/08 in Grub Street : Back of the House
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Charlie Trotter Details Emerge; Frank Bruni's Cross-Country Trip
The first details on Charlie Trotter’s still-unnamed restaurant on Madison Square Park emerge: It will have 80 seats as well as a bar and lounge. [NYT] Merkato 55 may be turning New Yorkers on to African cuisine, but there have been plenty of excellent, albeit under-the-radar, restaurants offering the continent’s cuisine for years. [TONY] Related: Merkato 55’s Most Popular Dish: Doro Wat The Modern’s new wine director, Belinda Chang, is the kind of sommelier we want to be someday: “I’m definitely obsessed with magnums. They’re so fun to pour!” [NYS]
Posted 02/27/08 in Grub Street : Mediavore
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Tables Available at Tabla; Union Square Cafe Mostly Booked
It’s after 4 p.m., and that means it’s time to play Two for Eight. We just asked nine restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Danny Meyer/Tom Colicchio.
Posted 01/22/08 in Grub Street : Two for Eight
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Tables Available at the Modern; Craftsteak Fully Booked
It’s just after 4 p.m., and that means it’s time to play Two for Eight. We just asked nine restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Danny Meyer/Tom Colicchio.Posted 01/07/08 in Grub Street : Two for Eight
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Craftbar and Daniel Fully Booked; The Modern Nearly Booked
It’s just after 4 p.m., and that means it’s time to play Two for Eight. We just asked nine restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Danny Meyer/Tom Colicchio.Posted 12/07/07 in Grub Street : Two for Eight
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Tables Available at Eleven Madison Park and Craftbar; Craftsteak Fully Booked
It’s just after 4 p.m., and that means it’s time to play Two for Eight. We just asked nine restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Danny Meyer/Tom Colicchio.Posted 11/15/07 in Grub Street : Two for Eight
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Danny Meyer Appoints Female Sommelier at the Modern; Pichet Ong Will Show You His Moves in the West Village
Brighton Beach: Brooklyn firefighter Jeffrey Scotto won the sixth-annual World Cares Center Iron Skillet Cook Off this week with this recipe for boneless rib-eye braciola and escarole salad. [NYDN] Chinatown: Zagat might recommend the soup dumplings at Goodies, but you’re in for a treat if you opt for something the staff is eating like “winter melon soup and a plate of stir-fried pork liver and stomach.” [VV] Midtown West: Danny Meyer has appointed a new executive sommelier, Belinda Chang, to oversee the wine program at the Modern and his restaurants in the Met. [NYS] Tribeca: Apparently Craig Béro has opened a Tribeca Time Machine called the Cosmopolitan Cafe around the corner from his other restaurant, the Soda Shop. [NYT] Union Square: From Quattro’s Game Farm’s stand at the Union Square Greenmarket on Saturdays, “you can place an order, leave a deposit, and pick up your fresh bird on the Wednesday before Thanksgiving.” [NYS] Upper West Side: Danny Abrams's second outlet of the East Village’s Mermaid Inn has opened on 568 Amsterdam Avenue near 88th Street, and you get a free cup of puddin’ with dinner. [NYT] West Village: Pichet Ong will give a demonstration at the next 4foodies, tasting on November 19. [4foodies]
Posted 11/07/07 in Grub Street : Neighborhood Watch
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Tables Available at Bar Room at the Modern and Craftbar; Gramercy Tavern Mostly Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked nine restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Danny Meyer/Tom Colicchio.Posted 10/30/07 in Grub Street : Two for Eight
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Craft and Craftsteak Mostly Booked; Gramercy Taven Fully Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked nine restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Danny Meyer/Tom Colicchio.Posted 10/12/07 in Grub Street : Two for Eight
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Tables Available at Craftbar and Eleven Madison Park; Gramercy Tavern Mostly Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked nine restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Danny Meyer/Tom Colicchio.Posted 09/26/07 in Grub Street : Two for Eight
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Is Govind Armstrong Worried Enough About New York?
When top out-of-town chefs move to New York, it’s always a crapshoot. Some, like Fort Worth’s Tim Love, come in conspicuously and wash out; others, like Atlanta’s Sotohiro Kosugi, now at Soto, come in under the radar but quickly grab our attention. L.A.’s Govind Armstrong doesn’t expect much of a problem: The ultra-laid-back chef made South Beach his own and expects New York to treat him equally well. “A lot of New Yorkers come down here to Miami, and I’ve been coming up there forever, so I have a lot of friends to support me,” he tells us. “I’m not trying to reinvent the way New Yorkers eat. But I can’t not grow, you know?”
Posted 08/01/07 in Grub Street : NewsFeed
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Ania Zawieja of Robuchon Drinks Wine for Work, Beer for Fun
How does Ania Zawieja describe her job as a sommelier? “I drink a lot and try to remember.” Rather than attending sommelier school, Zaweija got her start at a Philadelphia wine bar that rotated its 120 glasses every week. She eventually went on to help open Café Gray, then the Modern, and finally — after the food-and-beverage director of Joël Robuchon’s then-soon-to-open New York outpost dined at the Modern and succeeded in luring her away — she ended up at L'Atelier de Joël Robuchon. Since female sommeliers have lately been a subject of some controversy, we asked her to uncork the particulars of her job.
Posted 07/31/07 in Grub Street : Ask a Waiter
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Availing Ourselves of Danny Meyer's Hospeetality
Last week we noted that the once cutting-edge bathrooms of Brasserie were looking quite dull, but on the other side of 53rd Street is MoMA, a place that cultivates the sort of modernism that stands the test of time. Just step into the sexy lighting of the restrooms tucked behind the giant photomural in its ever-elegant eatery, the Modern.
Posted 07/13/07 in Grub Street : Restroom Report
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Tonight’s Beard Awards: a Referendum on Haute Cuisine
Times are changing in the restaurant world – but just how fast? Tonight’s James Beard Awards will help answer the question of whether the traditional tablecloth restaurants, which seem to be on the way out, still wield their old clout in the gastronomic Establishment.
Posted 05/07/07 in Grub Street : NewsFeed
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Beard’s Best Chef Nominees Spill Beans
The Beard nominees for New York City’s Best Chef know that there’s more to the award than who makes the best plate of spaghetti. Looking back at previous years in which he was nominated, Picholine’s Terrance Brennan says, “Our customers were always loyal, but because I wasn’t playing the game, we were under the foodie radar. Being friends with the [Beard] committee helps … I imagine if you know some people, your odds are probably better.”Posted 05/02/07 in Grub Street : NewsFeed
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The Great Chef Crisis
Recently, apropos nothing much, a prominent young chef we were chatting with launched into a tirade about the restaurant world’s “labor problem.” “None of us can get enough good cooks!” he exclaimed, by way of explanation. Between 2000 and 2006, only a handful of high-end restaurants — Lespinasse, Meigas, Quilty’s — have closed, and there has been an avalanche of major openings: Robuchon, Ramsay, Per Se, Masa, Craft, Del Posto, Morimoto, A Voce, the Modern, Lever House, Buddakan, Cafe Gray, Alto — the list goes on and on. “And it’s not just the massive boom of restaurants,” Adam Platt tells us. “They also have to be either bigger, or chefs have to open multiple places, so that they can enjoy the economies of scale they need to compete.”
Posted 03/12/07 in Grub Street : Back of the House
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