Bouley, Waltuck, and Waters Show and Tell About Kitchens

The chefs will be pondering kitchens tomorrow on "The Leonard Lopate Show." In the meantime, feast your eyes on them.

Posted 05/21/08 in Grub Street : NewsFeed

Tags: chanterelle, chez panisse, david bouley, david waltuck, leonard lopate, newsfeed

Should Critics Care About a Restaurant's Matchbooks?

Artist Steven Heller doesn't understand why Amanda Hesser doesn't care about Spice Market's menu design.

Posted 04/17/08 in Grub Street : NewsFeed

Tags: alinea, blue hill at stone barns, chez panisse, newsfeed, spice market, wd-50

Calling All Casseroles; Jonathan Waxman to Cook Southern on the UWS

Greenpoint: Casserole fanatic turned cookbook author Emily Farris is hosting a cook-off at Brooklyn Label on October 16. Register now! [Brooklyn Based] Midtown East: The Tao formula should fit right in on Lincoln Road in South Beach. [Down by the Hipster] Tribeca: Bubby’s owner Ron Silver is finally giving up his pie recipes in a cookbook out this month. [NYS] Upper West Side: Barbuto chef-partner Jonathan Waxman turns to southern fare this fall when he opens Madaleine Mae on Columbus Avenue at 82nd Street. [NYT] West Village: In comparing Bay Area restaurant trends to those in New York, critic Michael Bauer concedes: Blue Hill chef Dan Barber “does Chez Panisse one better by growing most of the food at his farm in Hudson Valley.” [Between Meals/San Francisco Chronicle]

Posted 09/19/07 in Grub Street : Neighborhood Watch

Tags: blue hill, bubby's, chez panisse, dan barber, emily farris, greenpoint, jean-georges vongerichten, jonathan waxman, madaleine mae, meatpacking district, midtown east, neighborhood watch, ron silver, spice market, tao, tribeca, upper east side, west village

Excuse Me, But Craft Didn’t Start the Fire

Dear Grub Street,
I read what you wrote about Craft’s ingredient-centric influence the other day, and I think you’re way off. Didn’t you ever hear of Chez Panisse, Alice Waters’s hugely influential Berkeley restaurant? Is it gauche for American cuisine to have a history longer than fifteen minutes? Or is this a New York thing? I’m seriously asking, as a former Bay Area resident who feels that some of the food values of that region aren’t fully appreciated here — or, if they are, they get fetishized as new discoveries.
Jane

Posted 03/23/07 in Grub Street : The In-box

Tags: alice waters, chez panisse, craft, french, gramercy tavern, haute barnyard, The In-box