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All Posts Tagged: ‘gramercy tavern’

Two for Eight

7/22/08

4:00 PM

Tables Available at Craftsteak; Bar Room at the Modern and 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 times 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 and Tom Colicchio.

More: Two for Eight »bar room at the modern, craft, craftbar, craftsteak, eleven madison park, gramercy tavern, modern, tabla, union square cafe

NewsFeed

7/16/08

4:20 PM

Tom Colicchio Intends to Cook in New Restaurant

Tom Colicchio wants to get back into the kitchen.Photo: Getty Images

Tom Colicchio, the Craft impresario and Top Chef judge, has plans for a small, fixed-menu restaurant in New York this fall. He may not have signed a lease yet, but he'll be in the kitchen. Grub Street spoke to the chef today.

More: NewsFeed »craft, gramercy tavern, momofuku ko, openings, tom colicchio

NewsFeed

7/10/08

9:30 AM

What Restaurants Serve Themselves When You’re Not Around

buddakan staff meal

The front of the house chows down at Buddakan.Photo courtesy City Magazine.

It's a truism of the restaurant business that you can tell a lot about a place by what it feeds its staff. The so-called “family meal” can be as good as anything on the menu, or industrial grub worthy of a city lockup. City magazine looks at the staff meals at Per Se (fried chicken, potato salad, and coleslaw), Gramercy Tavern (coq au vin and strawberry shortcake, among eight other courses), Allen & Delancey (curried lamb shoulder with couscous), and Chanterelle (fried catfish), among others. Even the staff meals at Per Se come off as a little buttoned-up, but reading about the friendly atmosphere and copious amounts of self-serve feeding at Centovini or Chanterelle gives you some idea of why people like working in the business, despite its infamously low pay and horrific working conditions.

Employees Only [City Magazine via Eater]

More: NewsFeed »centovini, chanterelle, city magazine, gramercy tavern, per se, staff meals

Two for Eight

7/ 8/08

4:00 PM

Tables Available at Craft 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 times 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 and Tom Colicchio.

More: Two for Eight »bar room at the modern, craft, craftbar, craftsteak, eleven madison park, gramercy tavern, modern, tabla, union square cafe

User's Guide

6/25/08

1:30 PM

Premium Proteins of New York

Black sea bass used at Le Bernardin. Photo: Melissa Hom

The days of a restaurant describing its proteins in generic terms — “prime beef,” “tender veal,” etc. — are long gone, banished by the small-farm sensibility, the Haute Barnyard movement, and the pride of a thousand restaurants that go to the trouble to let you know just where your proteins are coming from. Watch the slideshow to learn sourcing secrets from some top New York chefs.

Slideshow: Premium Proteins

More: User's Guide »del posto, gramercy tavern, le bernardin, lure, meat, porter house new york, the harrison

Two for Eight

6/20/08

4:00 PM

Tables Available at Craft and Craftbar; Gramercy Tavern and Union Square Café 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 times 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 and Tom Colicchio.

More: Two for Eight »bar room at the modern, craft, craftbar, craftsteak, eleven madison park, gramercy tavern, modern, tabla, union square cafe

Ask a Waiter

6/12/08

2:15 PM

Amanda Dell Juggles ‘Outstanding’ Reservations at Gramercy Tavern

amanda dell of gramercy tavern

"I feel great when I can speak to a guest and use their names."Photo: Melissa Hom

The afterglow of the Beard Awards hasn’t yet faded at this year’s Outstanding Restaurant winner, Gramercy Tavern. Maître d’ Amanda Dell, who has been there for three years, checked out of Sunday night’s after-party early (as in, 1 a.m., on Monday), but she tells us it raged on to the point where the bar ran out of certain items and had to spend the next couple of days restocking. “Mostly everyone was enjoying sparkling wine and beer,” she says, “but I do think people got into some bourbons. That’s kind of a GT favorite.” We asked her how this celebration compared to past ones and got some table-scoring tips in the process.

More: Ask a Waiter »beard awards, gramercy tavern

Back of the House

6/ 9/08

5:00 PM

Tom Colicchio Punctures the Myth of the Faux-Hawk

Tom Colicchio talks hair and the lack of it.Photo: Patrick McMullan

New York’s Jada Yuan was at the James Beard Awards last night to check in with Bobby Flay, Drew Nieporent, Danny Meyer, David Chang, and the other gastro-luminaries who came to Lincoln Center, and she put together a culinary-world Party Lines slideshow that has a little something for everyone. But her interview with Tom Colicchio was so good that we thought it worthy of printing in its entirety.

After-party plans?
I'm going home. No, I'm going to Gramercy Tavern to congratulate the team there, and then I'm going home.

What happened to the Chang mobile?
You know, David asked me to go on the Chang mobile and it was too much for me.

What happens on the Chang bus?
I have no idea, and even if I did, I would be sworn to secrecy. Journalists are just not invited to the Chang mobile.

Is the Chang mobile a one-time thing, or does David always have a party bus?
I think it's this one night only. David does not have a permanent party bus as far as I know. But I go home when I'm done cooking. I'm not young like those guys. I can't do what they do anymore. I work, I go home.

Does a faux-hawk make you a better chef?
I don’t think it’s like a Samson thing, where your faux-hawk gives you strength. In fact, I don't think anyone who’s had a faux-hawk has won.

What about Hung?
I would not classify that as a faux-hawk.

So do shaved heads make you a better chef?
That’s just great. Men with shaved heads are always better. Just ask my wife. [To wife Lori Silverbush] Aren’t shaved heads great?
Silverbush: Much easier on the thighs.
Colicchio: [blushing and laughing hysterically] That was off the record!

Party Lines: The 2008 James Beard Awards

More: Back of the House »david chang, gramercy tavern, james beard awards, tom colicchio, top chef

NewsFeed

6/ 9/08

9:00 AM

James Beard Awards Justify Excessive After-Parties

We're going to need every drop of that Champagne at Bar Boulud.Photo: Josh Ozersky

The James Beard Awards were good to New York last night, which always means one thing – great after-parties. To no one's surprise, David Chang won Outstanding Chef–New York, but our city conquered three of the major national awards too, with Gramercy Tavern taking Outstanding Restaurant; Joe Bastianich and Mario Batali named Outstanding Restaurateur; and Gavin Kaysen of Café Boulud deemed Rising Star Chef. (Hopes for a fourth were dashed when Anthos lost to D.C.'s Central Michel Richard for Best New Restaurant.) The glee was in the air at the gala afterward, but even more so at the three after-parties we attended: a jam-packed affair at Bar Boulud, home of the largest bottle of Champagne we've ever seen; an after-after-party at Eleven Madison Park with everyone from Thomas Keller to Tuscan party animal Cesare Casella; and an after-after-after-party at Gramercy Tavern, where the normally sedate staff poured cocktails like there was no tomorrow. Which, in a sense, there wasn't. That heavy medallion with the bald man was a pass to vindication and euphoria for the New York restaurant community, at least for a night.

More: NewsFeed »bar boulud, cesare casella, daniel boulud, eleven madison park, george mendes, gramercy tavern, james beard awards, joe bastianich, johnny iuzzini, kevin mahan, mario batali, thomas keller

Two for Eight

6/ 6/08

4:00 PM

Tables Available at Craftbar and the Modern; Gramercy Tavern and Union Square Cafe 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 times 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 and Tom Colicchio.

More: Two for Eight »bar room at the modern, craft, craftbar, craftsteak, eleven madison park, gramercy tavern, modern, tabla, union square cafe

Two for Eight

5/15/08

4:00 PM

Tables Available at Craftbar; Gramercy Tavern and Union Square Café Mostly Booked

I

t’s 4 p.m., and that means it’s time to play Two for Eight. We just asked nine restaurants the best times 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 and Tom Colicchio.

More: Two for Eight »bar room at the modern, craft, craftbar, craftsteak, eleven madison park, gramercy tavern, modern, tabla, union square cafe

The In-box

5/14/08

5:00 PM

Where Can I Bring My Wheelchair-Bound Buddy for a Great Meal?

allen and delancey

Plenty of room for everybody.Photo: Noah Sheldon

Here's a letter from our in-box:

Dear Grub Street, I have a friend in town Thursday night and want to take him out for dinner. Cuisine and/or price is not really an issue: sushi, tapas, seafood, Asian/Thai-fusion, Italian, Mexican/Spanish — any and all will do! But my friend is in a wheelchair and I am stumped about some spots that are still fun, cool, delicious, and can accommodate entry/exit as well as restrooms for him. I think Stanton Social might be accessible, but am not sure. If you could offer up any great suggestions, I would be so grateful! I'd prefer to stay somewhere below the 40's if possible.

More: The In-box »allen & delancey, craftsteak, del posto, frank bruni, gramercy tavern, morimoto, stanton social

NewsFeed

5/12/08

5:30 PM

Alto Loses a Pastry Chef; Brooklyn to Gain a Dessert Bar

heather bertinetti

Heather Bertinetti takes over the pastry kitchen at Alto.Photo: Melissa Hom

Heather Bertinetti has replaced Deborah Snyder at Alto. Bertinetti is the restaurant's third pastry chef in less than a year: Snyder, who came in after Tim Butler left last fall, plans to open her own place in Brooklyn. Both Snyder and chef Michael White say the parting was amicable.

Previously, Bertinetti worked the whisks at Per Se and Gramercy Tavern, and White is excited about his new hire. “We share the same vision for the use of Italian products. Heather has a great sensibility for use of sugar and great balance on acidity,” says the chef. “Her desserts are very clean and straight to the point.”

More: NewsFeed »clinton hill, deborah snyder, desserts, gramercy tavern, heather bertinetti, judson grill, lever house, michael white, per se

In the Magazine

5/ 5/08

9:30 AM

Wylie Dufresne Creates a New Hot Dog for PDT

A Picknick in the park.Photo: Emilie Baltz

In the magazine this week, the Underground Gourmet bestows three stars on the New French and Gael Greene has early intel on Benoit. As the weather warms, so do the grills at outdoor restaurants — Rob and Robin compiled a list of favorites. Gramercy Tavern chef Michael Anthony shares his recipe for green-garlic sauce in this week's "In Season," and chef Wylie Dufresne creates a new hot dog for PDT. In "Openings" this week, Rob and Robin bring news of BarFry's replacement, Cabrito, and welcome Abigail Café and Wine Bar to Prospect Heights. Finally, can a farmed bluefin tuna save the planet? Only the Robs know for sure.

More: In the Magazine »abigail's cafe and wine bar, benoit, cabrito, gramercy tavern, hot dogs, michael anthony, pdt, rusty knot, the new french, tuna, wylie dufresne

Two for Eight

4/29/08

4:00 PM

Tables Available at Tabla and Eleven Madison Park; Gramercy Tavern and Union Square Café 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 times 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 and Tom Colicchio.

More: Two for Eight »bar room at the modern, craft, craftbar, craftsteak, eleven madison park, gramercy tavern, modern, tabla, union square cafe

Mediavore

4/17/08

10:05 AM

Supersizing Wall Street; Sizzler Threatens Midtown

• A Wall Street analyst who covers fast food is researching his sector by eating at “quick service” restaurants daily. [NYP]

• The McCain recipes weren’t just taken from the Food Network Website, but also from a cookbook one New York Times writer wrote. [Diner’s Journal/NYT]

• Jean-Georges Vongerichten is considering opening a restaurant in Vancouver, just a month after Daniel Boulud signed a deal there, too. [Vancouver Sun]

More: Mediavore »calorie posting, cindy mccain, community board, food network, gramercy tavern, liquor licenses, nancy olson, pastry chef, recipes, rice, sizzler, thai

Two for Eight

4/11/08

4:00 PM

Craft and 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 times 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.

More: Two for Eight »Bar Room at the Modern, Craft, Craftbar, Craftsteak, Eleven Madison Park, Gramercy Tavern, Tabla, The Modern, Union Square Cafe

Neighborhood Watch

4/11/08

3:05 PM

Bar Milano Opens, Predicts Star Rating; Bruni Dines at Ko

Astoria: If you're making a last-minute run to H&R Block for your taxes, you might as well head down the block after and celebrate at new Greek restaurant Akti. [Joey in Astoria]
East Village: Bruni has eaten at Ko. His first impression: "The median age was younger than it typically is at a restaurant in this price range." Does that reflect the age of the Internet savvy? [Diner's Journal/NYT]
Flatiron: Gramercy Tavern pastry chef Nancy Olsen reveals her recipe for chocolate-bread pudding. [Restaurant Girl]
Gramercy: The Denton brothers aspire to three stars for Bar Milano. [W via Eater]
Hell's Kitchen: Uncle Nick's will spawn a Greek cousin in early May at 29th Street and Eighth Avenue. [Zagat]

More: Neighborhood Watch »akti, astoria, bar milano, chocolate bread pudding, east village, flatiron, frank bruni, gramercy tavern, hell's kitchen, momofuku ko, uncle nick's

NewsFeed

4/ 4/08

12:05 PM

Gramercy Tavern Goes Through 120 Pounds of Garlic a Month

Michael Anthony

And a little bit of butter…Photo: Courtesy of ABC News

Following his Gramercy Tavern predecessor Tom Colicchio, Michael Anthony is the latest chef to share his recipes (vegetable salad, smoked brook trout, and red snapper) on Dateline’s Plate List. It’s fascinating to discover that Gramercy Tavern goes through 100 pounds of butter, 120 pounds of garlic, and 48 gallons of olives per month, but if Anthony’s musings about walking through the Greenmarket and cooking with mom don’t do it for you, hit up previous installments with Colicchio, Ripert, and Chang.

'Nightline' Plate List: Michael Anthony [ABC News]

More: NewsFeed »dateline, david chang, eric ripert, gramercy tavern, michael anthony, tom colicchio

Back of the House

3/25/08

3:30 PM

Bourdain & Co. Give Their Picks for Beard Chef NYC

This year’s race for the James Beard Award for Outstanding Chef in New York City (or, as we like to think of it, the Division 1A title) is a fierce one. We spoke to a mix of chefs, critics, and bloggers, and here are their responses. Not all are voting, but we think that, as a whole, they're pretty representative of what we've been hearing from within the New York restaurant community. The nominees, just to remind you, are Michael Anthony of Gramercy Tavern, Terrance Brennan of Picholine, David Chang of Momofuku Ssäm Bar, Wylie Dufresne of wd-50, and Gabriel Kreuther of the Modern. (Remember, Chang is being judged solely on Ssäm Bar, not for his work at Momofuku Ko.)

More: Back of the House »anthony bourdain, bill telepan, david chang, epicurious, gabrielle kreuther, gramercy tavern, james beard awards, michael anthony, momofuku ssam bar, pavia rosati, picholine, steve plotnicki, tanya wenman steele, terrance brennan, the modern, wd-50, wylie dufresne

Two for Eight

3/10/08

4:00 PM

Tables Available at Tabla and Craftbar; Union Square Cafe 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 times 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.

More: Two for Eight »bar room at the modern, craft, craftbar, craftsteak, eleven madison park, gramercy tavern, modern, tabla, union square cafe

Back of the House

2/28/08

9:00 AM

Women Rule the Wine Cellars of New York

Jen Lordan, beverage director at Dovetail.Photo: Melissa Hom

Two of this season’s most anticipated restaurants — the three-star Dovetail and Ed Brown’s Eighty One — launched with female sommeliers. Former Daniel sommelier and wineshop owner Jean Luc Le Dû recently remarked to Grub Street that only a few years ago, non-white males in the role were considered an anomaly. Today, only three women (and 21 men) in the United States have the coveted “Master of Wine” designation, awarded to 264 sommeliers throughout the world. But in New York, women helm some of the city’s most respected wine programs, including Gramercy Tavern, the Modern, and the entire B.R. Guest group. We interviewed several of these ladies of the cellar for their ideas on the industry, their experiences on the floor, and picks on retail value bottles. Look for them at restaurants near you. —Alexandra Vallis

Slideshow: Women in Wine

More: Back of the House »br guest, dovetail, eighty one, gramercy tavern, modern, wine

Two for Eight

2/21/08

4:00 PM

Gramercy Tavern and Craft 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 times 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.

More: Two for Eight »bar room at the modern, craft, craftbar, craftsteak, eleven madison park, gramercy tavern, modern, tabla, union square cafe

Chefwatch

2/20/08

5:45 PM

Nick Anderer Is the Acting Pooh-bah at Gramercy Tavern

Nick Anderer can expedite with the best of them.Photo: Melissa Hom

Each week, we highlight one of the great but obscure young chefs who are actually running one of the city's major restaurants.

Name: Nick Anderer

Age: 29

Restaurant: Gramercy Tavern

Background: Anderer put in time with New American pioneer Larry Forgione at the start of his career, followed by a short stint working the line at Babbo, and six months in Milan at the well-regarded San Giorgio et il Drago. He joined Gramercy as a line cook under Tom Colicchio and became executive sous-chef, the restaurant’s equivalent to chef de cuisine, under new chef Mike Anthony.

More: Chefwatch »gramercy tavern, mike anthony, nick anderer

NewsFeed

1/31/08

12:15 PM

Waverly Inn Eclipses Da Silvano in Press, But Blog Still a Snooze

Da Silvano, eat my dust.Photo: Getty Images

The latest from the Waverly Inn’s blog brings the tale of a Spanish “lifestyle counselor” (hmm, we thought these only existed in the U.S.) being strangely content when only a 9:15 p.m. seating was available for a high-profile client. Yawn, we know Spaniards eat late — give us juicy stories about Lindsay Lohan showing up! Meanwhile innkeeper Graydon Carter, who once told the Guardian he’d be hesitant to seat Simon Cowell prominently (but no qualms about Lindsay?) can take solace in Gawker’s accounting that the Waverly Inn has eclipsed his old haunt, Da Silvano, in press mentions. But has his cachet been depleted at other restaurants? Gawker also brings the tale of someone who says he received shabby treatment at Gramercy Tavern despite the fact that Carter made a reservation for him. But come on, it’s not like this guy was Lindsay Lohan.

Ye Waverly Blog: The Spanish Visitor [Ye Waverly Blog/VF]
Graydon Carter: Restaurant Promoter [Gawker]
Is Graydon Carter’s Cachet Depleted? [Gawker]
Vanity Flair [Guardian]

More: NewsFeed »da silvano, gramercy tavern, graydon carter, waverly inn

Neighborhood Watch

1/28/08

3:05 PM

Smoked Lagers Coming to Park Slope; Shake Shack's New Heat Lamps

Clinton Hill: The pizza place at 37 Washington will soon become a brick-oven pizza spot called Il Porto. [Clinton Hill Blog]
East Village: The roasted shishito peppers at Jimmy’s 43 are so addictive they may drive you to try to “recreate this dish and drink a boatload of beer immediately.” Don't forget, they’re prepared on hot plates. [Eat for Victory/VV]
Flatiron: Shake Shack’s fired up its heat lamps. [Eater] Flavor your coffee the old-fashioned way, with cardamom. At Gramercy Tavern, they're "serving pots of the complex, medium-bodied Yirgacheffe coffee from Ethiopia brewed with cinnamon, cardamom and orange.” [Mouthing Off/Food & Wine]
Greenwich Village: Bellavitae’s new Neapolitan chef Raffaele Ronca is “exceptionally adept at deboning an entire Cornish hen.” [Bottomless Dish/Citysearch]
Little Italy: Luigi DiPalo of DiPalo Dairy can recommend a pizza joint for every palate. [Gothamist]
Park Slope: The new bar and snack spot on Seventh Avenue at 14th Street called Beer Table should be open and serving its "carefully curated selection of smoked lager, coriander-laced wheat beer and various obscure ales" by next Saturday. [NYT]

More: Neighborhood Watch »beer table, bellavitae, clinton hill, east village, gramercy tavern, greenwich village, il porto, jimmy's 43, park slope, raffaele ronca, shake shack

Two for Eight

1/22/08

4:35 PM

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.

More: Two for Eight »bar at the modern, craftbar, eleven madison park, gramercy tavern, tabla, the modern, union square café

Neighborhood Watch

1/11/08

3:00 PM

A Sausage-Fest Welcome in Chelsea; Gramercy Tavern Recipes

Chelsea: On January 15–20, Trestle on Tenth will begin its own yearly tradition of Metzgete, a Swiss winter celebration of sausage, choucroute, and wine. [Trestle on Tenth]
Flatiron: Adam Shepard hasn’t yet been able to clone the success of his Boerum Hill original at Lunetta, in the old Mayrose space, but Frank Bruni thinks he’s capable of making the necessary adjustments. [Diner’s Journal/NYT]
Gramercy: Gramercy Tavern’s Michael Anthony provided this recipe for East Coast blackfish over spaghetti squash, but we have his recipe for fork-crushed purple majesty potatoes in our database. [Restaurant Girl]
Hells Kitchen: How is this world going to stop mispronouncing chipotle as "chi-POLE-tay" if restaurants like Kevin St. James on Eighth Avenue can’t even spell it right? [East Village Idiot]
Midtown West: Our In-box submission claiming there are prostitutes at Maze has inspired a call for the best restaurants that attract good ol’ traditional gold diggers. [Bottomless Dish/Citysearch]
Upper East Side: Agata & Valentina Ristorante has permanently closed, but the original gourmet shop is still lively. [Eater]

More: Neighborhood Watch »adam shepard, agata and valentina, boerum hill, chelsea, flatiron, gramercy, gramercy tavern, hell's kitchen, kevin st. james, lunetta, michael anthony, midtown west, trestle on tenth, upper east side

Two for Eight

1/ 7/08

4:00 PM

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.

More: Two for Eight »bar at the modern, Craft, craftbar, eleven madison park, gramercy tavern, tabla, the modern, union square café

NewsFeed

12/12/07

9:30 AM

Pig Farmer to Deliver Pigs in Pig-Fueled Truck

This is not Eggleston's fleet, though we wish it were.Photo: AFP/Getty Images

Bev Eggleston, the Virginia pig farmer trying to revive Ossabaw pigs, has refitted his truck to run on barbecue grease! He's struck up a symbiotic friendship with Hill Country’s Robbie Richter (Richter gets to try great pork, Bev gets to eat great barbecue), and the two have come to an understanding by which Richter will save his grease for Eggleston’s special diesel engine. The idea’s not as crazy as it sounds: San Francisco asks restaurants to recycle grease for the city's bus fleet.

More: NewsFeed »bev eggleston, blue hill, craft steak, gramercy tavern, hill country, il buco, insieme, pork, robbie richter

Two for Eight

12/ 7/07

4:03 PM

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.

More: