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Grub Street

Edited by Josh Ozersky with Daniel Maurer

All Posts Tagged: ‘lure’

NewsFeed 

7/22/08

5:00 PM

Lure Chef, GM Victims of OfficeMax Prank

In an especially cringe-worthy viral video recently posted on YouTube, some bearded buffoon shows up at Lure and attempts to pay for his meal with a sack of pennies. The idea was to promote OfficeMax’s penny sale, but the video inspires us mostly with wrath and loathing at the chain for causing us to squirm so. There are a few comic highlights, though, especially salty chef Josh Capon coming out and telling the guy, “How about you come in here and order a steak, and I take the steak and put it in a blender, and I give you the steak in a milk shake?” A telling analogy, but one the prankster refuses to accept. Eventually, an incensed Capon says “This is dumb, and you know it!” Indeed — alas, neither he nor manager Robert Collins knew that they were victims of a viral campaign. But if you want to get a stapler on sale, there must be sacrifices.

User's Guide 

6/25/08

1:30 PM

Premium Proteins of New York

premium proteins

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

Foodievents 

6/23/08

5:30 PM

Summer Restaurant Week Brings Back a Chance to Steal a Meal

restaurant week

Restaurant Week is upon us once again.Image courtesy of NYC & Company

Summer Restaurant Week means the usual drill: crowded restaurants serving B-menu items at fixed costs to diners they’ll probably never see again. And yet, even for the most seasoned Manhattan gastronome, Restaurant Week is a terrific opportunity to go places you would never hit otherwise. All the restaurants will take reservations on Thursday for the periods of July 21 to July 25 and July 28 to August 1.

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Two for Eight 

5/22/08

4:00 PM

Tables Available at Lure Fishbar and Town; Prune Fully Booked

It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten 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: New American Cuisine.

Read more»

Two for Eight 

5/ 6/08

4:00 PM

Tables Available at Eleven Madison Park and Hearth; Prune and Stanton Social Mostly Booked

It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten 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: New American.

Read more»

Two for Eight 

4/18/08

4:00 PM

Tables Available at Aureole and Town; Lure Fishbar and Market Table Mostly Booked

It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten 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: New American Cuisine.

Read more»

Two for Eight 

12/14/07

4:01 PM

Tables Available at Home Restaurant; Mas and Stanton Social Nearly Booked

It's after 4 p.m., and that means it's time to play Two for Eight. We just asked ten 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: New American cuisine.

Read more»

Two for Eight 

11/27/07

4:00 PM

Tables Available at Town and Home Restaurant; Prune Mostly Booked

It's after 4 p.m., and that means it's time to play Two for Eight. We just asked ten 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: New American cuisine.

Read more»

Two for Eight 

11/ 6/07

4:00 PM

Tables Available at Hearth and Lure Fishbar; Stanton Social Mostly Booked

It's after 4 p.m., and that means it's time to play Two for Eight. We just asked ten 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: New American cuisine.

Read more»

Two for Eight 

10/19/07

4:00 PM

Tables Available at Eleven Madison Park and Home Restaurant; Prune Fully Booked

It's after 4 p.m., and that means it's time to play Two for Eight. We just asked ten 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: New American cuisine.

Read more»

Two for Eight 

10/ 3/07

4:00 PM

Tables Available at Aureole and Town; Prune Mostly Booked

It's after 4 p.m., and that means it's time to play Two for Eight. We just asked ten 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: New American cuisine.

Read more»

Two for Eight 

9/17/07

4:00 PM

Tables Available at Eleven Madison Park and Town; Aureole Mostly Booked

It's after 4 p.m., and that means it's time to play Two for Eight. We just asked ten 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: New American cuisine.

Read more»

What to Eat Tonight 

6/ 7/07

2:04 PM

Copper River Salmon and Spring Vegetables Come Together, Briefly, at Lure

Salmon like this (not to mention the morels) don't come along every day.Photo: Melissa Hom

Alaska’s Copper River is home to some of the most prized wild salmon, but they only come our way for a few brief weeks. The one being served (for $32) tonight at Lure Fishbar couldn’t be more basic. Chef Josh Capon grills the fish very simply, and then plates it with plump, earthy morels, crispy peas, and asparagus. “Copper River salmon is truly the king of all salmon,” says Capon. “They are the oldest wild-salmon species caught today. And due to their long swim upriver, they have a very high fat content, because they store a lot of fat to make the trip. It has a much sweeter flesh that almost melts when it cooked.” Which is one reason Capon barely cooks it, getting out of the way as much as possible so as to let its extraordinary flavor come through.

 

 

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