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Old, Rich Wine Drinkers Immune to Economy; Food Chains Pick on Each Other in New Ads
What to when a waiter serves you the wrong entrée in a restaurant, and gelato that comes from a tanning salon, from our glance at the morning headlines.
Posted 10/02/08 in Grub Street : Mediavore
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Fro-Yo for Dogs; Cheap Chains Taking Over City
Gelato is gaining popularity in the U.S., a six-foot-long zucchini grows in Queens, and more from our glance at the morning headlines.
Posted 09/04/08 in Grub Street : Mediavore
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The Farmer As Cult Hero; Four Stars for General Greene
Hot salami, cold gelato, and reviews of Convivio and the General Greene are just part of this week's issue.
Posted 08/04/08 in Grub Street : In the Magazine
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Restaurant Ice Cream to Go
A handful of sit-down restaurants hoping to cash in on summer ice-cream cravings have started selling creamy, pastry chef–approved servings to go. We sampled their results, and offered our own superlatives.
Posted 07/18/08 in Grub Street : User's Guide
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Grom's Ratanak Joed Kong Lets You Taste As Much As You Want
Sampling etiquette from a gelato master.
Posted 06/17/08 in Grub Street : Ask a Waiter
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Making Sense of Summer Eats
This week's magazine delves into barbecue and gelato.
Posted 06/16/08 in Grub Street : In the Magazine
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Momofuku Ko to Open Next Week; Wheat Prices to Affect Pizza and Bagel Lovers
Momofuku Ko is scheduled to open on March 12, and once the friends-and-family period ends, the only way to get in will be through online reservations. [Eater] Café Boulud still has the power to draw big names like Tom Ford, Barbara Walters, and Bruce Springsteen. [WSJ] The same I.D. scanners that help keep out underage drinkers at nightclubs are also helping police track down the various shooters and stabbers that frequent these places. [NYP]
Posted 03/03/08 in Grub Street : Mediavore
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Hallowed Slice Location Now in the Hands of Grom Gelato
This week we solved one of the great mysteries of Carmine Street — when will Beard Papa reopen? (This week!) Now it’s time to solve another: What’s going into the space on the corner of Bleecker that used to be the beloved Joe’s Pizza and then Abitino’s? Not another slice joint, it turns out. Nicolo de Rienzo, co-owner of Italian gelato chain Grom, tells us he just started construction on a new store that could open there by the end of April. Grom is also in talks to team with Eataly, the Italian supermarket that plans to install its first U.S. store in the Rock Center area at 18 West 48th Street. Cones of Bleecker, you’re on notice!
Posted 01/10/08 in Grub Street : NewsFeed
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Late-Night Cookie Delivery Seeks Disciplined Help in the East Village
Clinton Hill: The laundromat space on Greene Avenue near Grand has been leased to a gourmet store that will offer charcuterie, cheeses, and fresh flowers. [Clinton Hill Blog] East Village: Insomnia Cookie specializes in late-night sweets delivery and wants a vehicle-equipped employee who can make it to NYU dorms without eating the booty (or trying to get some). [Eat for Victory/VV] Neighbors of Le Souk want the bouncers to stop chatting up girls and rein in the noisy crowds. [Villager] Long Island City: The owners of Italian restaurant Manducatis may be opening a 5,000-square-foot gourmet marketplace on Vernon Boulevard and even bringing gelato to the ice-cream war. [Joey in Astoria] Midtown West: The Copacabana closes its doors tomorrow night to make way for the number 7 subway line. [NYDN] Prospect-Lefferts-Gardens: One can only dream that the now-closed Access Point space could be taken over by a falafel purveyor. [Across the Park] Soho: Provence has just introduced brunch service sweetened up by items like cherry mimosas and chocolate-bread French toast. [Restaurant Girl]
Posted 06/29/07 in Grub Street : Neighborhood Watch
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Grom’s Gelato Conquers New York For Italy
We wrote yesterday about Cones and their new potential gelato flavor, but the place may have bigger worries than making room in its display case. In this week’s Openings Rob and Robin introduce us to Grom, the first U.S. branch of an Italian chain. The menu, served up here first, shows this may soon be one of the city’s leading gelaterias. Along with some conventional American flavors, you’ll find cassata Siciliana (stuffed pound cake) with candied lemon, orange and cider; fiordilatte (whole milk); and sorbet and granita made with Sfusato lemon from Amalfi. Grom’s major rivals, il laboratorio del gelato and Cones, are from New York and Argentina, respectively. Will they be able to compete against the motherland? Only extensive trials on repeat visits, preferably on hot days, will tell. Restaurant Openings: Soto, Grom, and Vestry Wines. [NYM] Grom Menu
Posted 05/04/07 in Grub Street : Openings
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Beard’s Finances Questioned; Restaurants Manipulate Zagat
The Beard Foundation, in the spotlight as Monday’s awards approach, is still on shaky ground financially, and questions still linger about the way it spends its money. [NYT] Restaurants are lobbying customers to vote for them in the Zagat survey, a trend nobody likes, but which few in the business can stop or resist. [NYP] The days of the fat chef seem to have been passed, leaving mostly whippet-slim cooks to inherit the world’s kitchens. [Waitrose via Serious Eats]
Posted 05/02/07 in Grub Street : Mediavore
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