"I go to the Spotted Pig maybe two or three times a month."Photo: Melissa Hom
All Posts Tagged: ‘gavin kaysen’
Rising Star Chef Gavin Kaysen Celebrates With Lamb’s Heart
Harvard Grad Couldn’t Find His Way Out of a Bar With a Key; First Impressions of Sheridan Square
Astoria: Mundo Cafe will bring back its summer menu next week. Which means the return of Hungarian cherry soup, which only looks like Pepto-Bismol. [Joey in Astoria]
Carroll Gardens: Yes, that's a giant gondola made out of ice in the window of Marco Polo. The restaurant's celebrating its 25th anniversary, but no, they probably won't let you ride it even in this heat. [Lost City]
Greenwich Village: Recently opened Thunder Jackson's has good bar food, but the forties of Miller High Life served in paper bags are $12. [Bottomless Dish/Citysearch]
Upper East Side: Frank Bruni finds the most interesting outcome of the Beard Awards to be Café Boulud's Gavin Kaysen as Rising Star Chef since "this says a lot about the impression Kaysen has made, or rather how quickly he’s made it. And it says a lot about Daniel Boulud’s ability to pick talent." [Diner's Journal/NYT]
Williamsburg: A Harvard grad got himself locked into Trophy Bar after passing out in the bathroom, and by the time he got a friend to come by the morning after and try to help, he had fallen asleep in the bar's back garden. [NYT]
West Village: Web buzz has it that Sheridan Square's food is legit, but the atmosphere is strange since so far the restaurant always feels empty. [Eater]
Clinton and Ray Team Up for Fund-raiser; What Lidia Served the Pope
• Rachael Ray and Bill Clinton are opening a pop-up restaurant Monday night in the Barbuto space to benefit her Yum-o! organization. [NYDN]
• Pinkberry’s “all natural” frozen yogurt contains a lot of ingredients that aren’t so natural. [NYT]
• Stephen Mancini produces homemade grappa, limoncello, and wine in the cellar of Union Square Café. [NYS]
Burger King Is Recessionproof; UWS Gets Food Festival
• Burger King CEO John Chidsey explains how the fast-food industry benefits from economic squeezes: “It’s very hard for me to imagine that the economy could ever get so bad that somebody could not afford to go buy a Double Cheeseburger from McDonald’s or a Whopper Jr. from us for $1.” [WSJ]
• Some food experts and wishful thinkers argue that rising meat and corn prices will cause Americans to consume fewer nutritionally questionable products and instead focus on local fruits and vegetables. [NYT]
• On May 31, for $100, you’ll have a chance to taste all the gems of the Upper West Side at the aptly named "New Taste of the Upper West Side." [NYP]
Jim Leiken Is the Next Star From Boulud's Chef Stable
"Imagine you’re a soft-shell crab. How would you want to be cooked?"Photo: Melissa Hom
Age: 33
Restaurant: DB Bistro Moderne
Background: A local product (he grew up in Scarsdale), Leiken worked with Mike Anthony at March, and later opened Tabla’s Bread Bar as head cook. Another spell at March under Wayne Nish led to three years at Daniel, where he worked every station in what amounted to a fine-dining graduate program. He's currently executive sous chef (the equivalent to chef de cuisine) at DB Bistro Moderne.
New York Looking Good for Beard Awards 2008
The James Beard Award nominations are out, and the news for New York is good, though not as overwhelming as last year. Anthos is in there carrying the torch for Best New Restaurant nationally; Dan Barber of Blue Hill is a finalist for Outstanding Chef; and two of the five national nominees for Outstanding Restaurant are New York blue-chippers: Jean Georges and Gramercy Tavern. (The latter is a huge triumph for both Danny Meyer and chef Mike Anthony, given the restaurant’s long association with Tom Colicchio and its brush with being taken for granted.) As for the always-longed-for Rising Star Chef award, there’s a New Yorker in there, too: Gavin Kaysen of Café Boulud.
We are pleased to announce that New York received a few nods, too. Two articles — "My Empire of Dirt" and "Cartography" — were nominated for "Magazine Feature Writing Without Recipes," and Grub Street was nominated for "Multimedia Writing on Food."
Gavin Kaysen Tests His Menu at Café Boulud; Williamsburg's Pampa Still a Mystery
Astoria: Time Café is said to serve a solid brunch. The fries look a bit pale, but after a few "terrific" mimosas, they'll probably hit the spot anyway. [Joey in Astoria]
East Village: The culinary study center the area desperately needs opens today. [Restaurant Girl]
Flatiron: On Monday, January 28, 4-Foodies is hosting an Italian Favorites tasting at Lunetta. [4foodies]
Upper East Side: Bar Boulud's success hasn't hurt Café Boulud, where chef Gavin Kaysen is currently testing his new menu; the latter DB spot still attracts eye candy like former Giants star Tiki Barber. [Mouthing Off/Food&Wine]
Williamsburg: A sleek new building on Graham Avenue will soon be home to a restaurant called Pampa, but no one really knows what the place will be like. [Bottomless Dish/Citysearch]
New Café Boulud Chef a Young Buck
Boerum Hill: Lazy artists have nothing better to do with their time than wait in line for the unopened Trader Joe’s. [A Brooklyn Life]
Chelsea: Next Tuesday Del Posto will host a Wine. Dine. Donate. dinner with Epicurious to benefit America’s Second Harvest. [Gothamist]
Meatpacking District: The Inn Lw12 has a new fall menu. [Grub Street]
Upper East Side: Café Boulud’s replacement for Betrand Chemel is 28-year-old Food & Wine Best New Chef for 2007 Gavin Kaysen who’s riding into town all the way from Rancho Bernardo. [San Diego Tribune via Eater] From now through Sunday, the Garden Court Café at the Asia Society will feature a special Indian-French menu from Vikram Garg, executive chef of D.C.’s Indebleu. [Bottomless Dish/Citysearch]
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