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All Posts Tagged: ‘franny's’

Neighborhood Watch

4/30/08

3:00 PM

Market Diner to Reopen; Gordon Ramsay Signing Books Tonight in Midtown

Chelsea: Steven Trummer of 202, in the Chelsea Market, has left town and taken his mixological magic with him. [Snack]
Chinatown: Mei Wai Lah has closed, apparently forever. The DOH visit was seemingly the proverbial “nail in the coffin.” [Eater]
Hell’s Kitchen: The long-closed Market Diner will reopen in June. [amNY]
Herald Square: Rong Bao Fast Food closes, and a city mourns. Not. [Midtown Lunch]
Midtown East: Gordon Ramsay will be signing his new book at the 57th Street Borders tonight. [Metromix]
Park Slope: Franny’s is now open on Mondays [Strong Buzz]

More: Neighborhood Watch »202, chelsea market, franny's, gordon ramsay, market diner, mei wai lah, steven trummer

Mediavore

10/29/07

10:00 AM

Chang Has Big Dreams for Vegas; Nobu to Cater

David Chang plans to open a Momofuku in Vegas where everyone “wants you to do well. [And] there are no government officials who go after you and none of the bull[bleep] that’s in New York City.” [NYP]

Nobu heads to the Sundance Film Festival this January as the first push to establish a catering arm of the company. [NYP]

Gordon Ramsay at the London, Insieme, and Toloache are some of the newer restaurants spicing up pre-theater dining. [NYT]

More: Mediavore »'ino, cru, david chang, franny's, gordon ramsay at the london, insieme, julian medina, l&b spumoni gardens, lenny kravitz, momofuku, nobu, toloache, truffled egg toast

Neighborhood Watch

9/18/07

3:00 PM

Frying Pan Secure for Next Five Years; Whole Foods Selling Flat Beer on the LES?

Chelsea: The Frying Pan has signed a five-year lease that will begin next May. [Chelsea Now via Eater]
Clinton Hill: Get your Oktoberfest on with a beer, cider, and sausage fest at 55 Lexington Avenue on September 29. [A Brooklyn Life]
East Harlem: Italian Americans are still mourning the August closure of Morrone & Sons bakery on East 116th Street. Especially the 72-year-old matron who opened the shop in 1956. [NYT]
Fort Greene: Crisp artichokes make a great burger topping at 67, even when the beef is greasy and overcooked. [Eat for Victory/VV]
Jackson Heights: Jackson Diner and Rajbhog Sweets are among some 85 restaurants participating in Queens Restaurant Week running September 17 to 20 and 24 to 27. [About.com]
Lower East Side: Whole Foods should top off beer-container refills with CO2 if they care about customers getting home to find flat beer. [Eat]
Park Slope: Frank Bruni was inundated with responses to his feature on handicapped-accessible restaurants, including one about his “beloved Franny’s” who wouldn’t slice “a pizza for someone who had just undergone neurosurgery on her (writing) hand because ‘the chef doesn’t do that.’” [Diner’s Journal/NYT]
Soho: Barcelona’s artisanal-candy chain Papabubble has settled on a U.S. location at 380 Broome Street and an opening date of October 18. [Papabubble via Down by the Hipster]

More: Neighborhood Watch »67 burger, barcelona, chelsea, clinton hill, east harlem, fort greene, frank bruni, franny's, frying pan, jackson diner, jackson heights, lower east side, morrone and sons, october fest, oktoberfest, papabubble, park slope, rajbhog sweets, soho, whole foods

The Other Critics

8/29/07

12:42 PM

Franny’s Gets the All-Purpose Two Stars; Southern Hospitality Praised for Its BBQ

Franny’s is the recipient of one of Frank Bruni’s periodic low-end caprices, and gets awarded an absurd two stars as a result. [NYT]

Paul Lukas, a pretty serious student of barbecue, delivers the verdict on the new barbecues, and the surprise is that Southern Hospitality has some pretty damn good Memphis ribs. Hill Country, it goes without saying, gets lauded as the best BBQ in town. [NYS]
Related: Insatiable Critic: Southern Hospitality

“Rivulets of delicious grease are a common theme” is the key note to Paul Adams's review of Borough Food and Drink. Mmmm…grease…. [NYS]

More: The Other Critics »barbecue, blt market, borough food and drink, centro vinoteca, danyelle freeman, frank bruni, franny's, gemma, hill country, olympic pita, paul adams, paul lukas, randall lane, robert sietsema, ryan sutton, southern hospitality

In the Magazine

7/16/07

10:30 AM

What Is Summer for But Barbecue, Ice Cream, and Vegetables?

Hill Country knew what Adam Platt's rating would be, and made it a design element.Photo: Morini for New York Magazine

Summer's end is already in sight: The All-Star Game is in the books, and another Fourth of July has passed without America being challenged by either the British or savage conquerors from another planet. All that remains are the most basic elements of summer eating: barbecue, ice cream, and fresh vegetables. And that happy trinity constitutes this week’s food section. Adam Platt finally finds barbecue happiness at Hill Country, so much so that the loquacious critic was reduced to declaring the ribs “really, really good.” Also on the subject of barbecue, Rob and Robin announce the debut of three more places, from a New Hampshire Yankee, a former boy-band star, and two ex–Blue Smoke cooks. The Robs also give the world their definitive list of the city’s top four ice-cream places (the best one rhymes with “Tom”). Finally, there's a conspicuously healthy recipe for zucchini with mint and scallions via the Slow Food haven Franny’s, in (where else?) Park Slope.

More: In the Magazine »adam platt, blue smoke, franny's, hill country, ice cream, park slope, rob patronite, robin raisfeld

Neighborhood Watch

7/ 2/07

3:00 PM

Five Guys and ‘Lovely Ladies’ Now Serving Burgers in Brooklyn Heights

Brooklyn Heights: Five Guys Famous Burgers and Fries is open, staffed with “lovely ladies” and other employees responsible for an especially pleasant experience. [Brooklyn Heights Blog]
Fort Greene: Coffee plus muffins from Choice are available at new café Bidonville on Willoughby near Adelphi. [Clinton Hill Blog]
East Village: The Bowery Hotel's Italian restaurant Gemma opened Friday night and, though similar, is “800 times classier“ than Morandi inside. [Eater]
Soho: Moondance Diner has closed to make way for condos, but rather than be demolished, the building will travel to Pennsylvania and become an exhibit. [NY1]
Park Slope: Revered pizza haven franny’s has started serving pasta; recent specials have been dappled with house-made sausages and zucchini and herbs. [Eat for Victory/VV]
Tribeca: The Department of Health has tagged Gigino’s on Greenwich Street, though the Wagner Park location remains open. [Grub Street]

More: Neighborhood Watch »bidonville, bowery hotel, brooklyn heights, east village, five guys burgers and fries, fort greene, franny's, gemma, gigino, moondance diner, park slope, soho, tribeca

Mediavore

4/13/07

10:10 AM

Car Plows Into Hop Kee; Neroni Keeps Spinning

A car plows into the venerable Hop Kee restaurant in Chinatown. The restaurant is damaged, and one person is hurt. [Downtown Express]

Izakaya invasion! The city now boasts everything from simple sake joints with food to full-blown small-plate restaurants. [NYDN]

The official Times take on the Neroni Affair includes this classic quote, in defense of the Desperate Chef: “If Marco didn’t want anyone signing checks, including Jason, he should have put the checkbook in the safe.” [NYT]

More: Mediavore »andrew feinberg, ask a waiter, boerum hill, bohemian beer garden, chinatown, falai, food network, franny's, harold dieterle, hop kee, izakaya, jason neroni, jeffrey chodorow, porchetta, saul, saul bolton, zak pelaccio

The Underground Gourmet

3/23/07

11:00 AM

Enviro-Friendly Eateries Take It to the Next Level

By now, it’s become commonplace for restaurants of a certain environmentally correct ilk to cite their purveyors on their menus, especially when said purveyors are boutique organic farmers or tiny artisanal producers. But two restaurants, Franny’s (Brooklyn’s Chez Panissean pizzeria), and Danny Meyer’s Shake Shack, might be the first establishments to name-check their energy suppliers. Franny’s credits the progressive ConEdison Solutions, while Shake Shack simply gives a shout-out to the wind, as in “The Shack’s electricity is now 100% powered by wind power!” In a similar vein, Maury Rubin’s East Village “green bakery,” Birdbath — in what might be an attempt to discourage anyone thinking of going on a cookie run in a stretch Hummer — has posted a sign advertising a 50 percent discount to customers arriving on a bicycle or skateboard. Pedestrians, presumably, pay full price. — Rob Patronite & Robin Raisfeld

Related: Danny Meyer on Shake Shack 2.0

More: The Underground Gourmet »birdbath, franny's, shake shack

Back of the House

3/16/07

1:55 PM

Time to Fill Out Our James Beard Brackets

Wylie Dufresne: Beard-bound, says us.Photo: Patrick McMullan

The nominations for the James Beard Foundation Awards, the Oscars of the restaurant industry, will be announced Monday morning. We’ll report on that as it happens, but for now, here are picks for the main categories from Adam Platt, Rob Patronite and Robin Raisfeld, and Josh Ozersky. Our choices are admittedly New York–centric (the awards go to restaurants across the country), but the ceremony is held here, and the city always looms large in the proceedings.

More: Back of the House »5 ninth, a voce, alex raij, andrew carmellini, andy nusser, cafe gray, casa mono, cesare casella, david chang, degustation wine and food bar, del posto, dona, fatty crab, franny's, gray kunz, jason neroni, kefi, l'atelier de joel robuchon, lespinasse, maremma, mark ladner, michael psilakis, morimoto, porchetta, ssam bar, the spotted pig, tia pol, wd-50, wesley genovart, wylie dufresne

In the Magazine

2/ 5/07

9:59 AM

Kobe Club Gets the Bagel, and Foie Gras Foes' Last Stand

This week's issue of New York is crammed with food news, including an Adam Platt slam, a Gael Greene discovery, and the latest dispatch from the foie gras wars.

• Foie gras foes, including Russell Simmons, are planning a series of protests at Fairway, which they've deemed "foie gras central." [Intelligencer]

• Adam Platt hands Jeffrey Chodorow's new Kobe Club a bagel, faulting the restaurant as “less like a steakhouse than a bizarre agglomeration of restaurant fashions and trends, most of them bad.” And that was one of the nicer things he had to say. [Food]

More: In the Magazine »adam platt, andrew feinberg, blue ribbon, fairway, foie gras, franny's, gael greene, kobe club, olympic pita, westville east

The Underground Gourmet

10/10/06

5:00 PM

Flatbush Farm Takes Haute Barnyard to the Next Level

"And on that farm they had some booze, E-I-E-I-O ..."Photo courtesy Flatbush Farm

Flatbush Farm 76-78 St. Marks Ave., nr. Sixth Ave., Park Slope, Brooklyn; 718-622-3276

With the possible exception of the Bay Area, Brooklyn may be the world epicenter of so-called local, seasonal, and — in the prevailing menu-speak — "organic whenever possible" cooking. In the past, it's been enough to cite farm sources (360, Franny's) or host farmer dinners (Applewood). Now, Kings County Haute Barnyard restaurants are confusing matters by naming themselves as if they were, in fact, produce-purveying competition for the Park Slope Coop.

First came the Farm on Adderley, in Ditmas Park, and now there's Flatbush Farm, a bar and restaurant in the old Bistro St. Mark's space that started serving small plates over the summer and launched its dining-room menu late last month. Chef Eric Lind, late of Bayard's, has the right rural connections: His former boss, chef Eberhard Müller, co-owns Satur Farms on the North Fork and supplies Lind with locally grown produce. Aside from a few artfully displayed farm implements and staid portraits, the long, high-ceilinged space is more urban chic than country quaint; paper napkins and juice glasses for wine are the most notable signs of the restaurant's commitment to the Simple Life. But Lind's menu lives up to its rustic promise with hearty dishes like spaetzle with mushroom ragout and lamb shoulder with bubble and squeak. One night's pork goulash was a tough, chewy disappointment, but the special salmon-cake appetizer was a textural triumph, moist and meaty over a bed of leeks and grainy mustard. One of those and a Pinkus Organic Ur Pils in the Indian-summer-worthy garden is about as bucolic as Brooklyn gets.

— Rob Patronite and Robin Raisfeld

Read Adam Platt's Haute Barnyard top ten.