All 'michael anthony' Posts on Grub Street - New York Magazine's Daily Food Blog

All Posts Tagged: ‘michael anthony’

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

NewsFeed

4/ 4/08

12:05 PM

Gramercy Tavern Goes Through 120 Pounds of Garlic a Month

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

Chefwatch

3/26/08

5:40 PM

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

Name: Jim Leiken

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.

More: Chefwatch »cafe boulud, daniel boulud, db bistro moderne, gavin kaysen, jim leiken, march, michael anthony, wayne nish

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

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

NewsFeed

10/26/07

12:00 PM

Virginia Pig Farmer Is the Toast of the New York Pork World

Portrait of the Ossabaw as a young pig.Photo courtesy Colonial Williamsburg

It sounds like a fairy tale: Some Spanish hogs, brought over by Spanish colonists in the sixteenth century, take over an island off the coast of Georgia and run wild there for hundreds of years. Feral and boarlike, they are also about the best tasting pork imaginable, and cousins to the world’s most celebrated ham. Is it a fable, conjured by the heated imagination of foodies? Or an eye-opening truth, as irrefutable as a piece of gamey and rich roast pork? We’re happy to say that it’s the latter. Bev Eggleston, of Eco-Friendly Foods in Virginia, has started selling his amazing pork to a handful of New York restaurants, and soon he may be giving the Spanish a run for their money in the ham business.

More: NewsFeed »bev eggleston, boqueria, fabio trabocchi, fiamma, gramercy tavern, michael anthony, peter hoffman, pork, savoy, seamus mullen

Engines of Gastronomy

9/28/07

5:00 PM

Quest For Fire: The Gramercy Tavern Wood Stove

"No standardized equipment can ever replicate that awesome campfire quality of smoke and caramelizing heat.”Photo: Melissa Hom

It takes more than skilled hands, sharp knives, and a creative mind to power New York’s restaurants. There's also some heavy equipment that deserves periodic recognition.

More: Engines of Gastronomy »gramercy, gramercy tavern, michael anthony, tom colicchio

Mediavore

9/25/07

10:00 AM

Gordon Ramsay So Over? Josie Smith-Malave Back in Business

Aussies ask, “Has Gordon Ramsay’s gilded decade come to an end? Has the gifted chef gone off the boil?” [Sydney Morning Herald]

It’s back to business for former Top-Chefer and recent anti-gay-attack victim Josie Smith-Malave; her Clinton Hill restaurant seems well on its way to serving global comfort food this fall. [Clinton Hill Blog]

Initial impressions on Rickshaw Dumpling: “We enjoyed eating them, and even more, we enjoy knowing that we will file our $6 receipt for the six dumplings and be reimbursed. $1 per dumpling? Do I look like some kind of NYU kid to you?” [Eat for Victory/VV]

More: Mediavore »craig hopson, damon wise, gordon ramsay, josie malave, michael anthony, patti labelle, rickshaw dumpling bar, tavern on the green

Back of the House

9/24/07

5:30 PM

Chefs Knock Food Blogs to the Latest Food Blog

From left, Craig Hopson, Michael Anthony, and Doug Psaltis.Photo: Metromix.com

On the heels of Citysearch’s food-blog launch comes still another source of restaurant news: the NYC debut of Metromix (still in beta, it seems) and its own food blog Deep Dish. The juiciest item so far is a roundup of chef banter from the New York Rising Stars Revue awards. Not that the rising stars seem to have been that deep in their cups when they were interviewed (food blogger rule of thumb: Wait till they’re at the after-after-party), but some of their responses sure are punchy.

More: Back of the House »blogs, craig hopson, damon wise, metromix, michael anthony, yosuke suga

The Annotated Dish

5/23/07

5:00 PM

The Springiest of Spring Menus at Gramercy Tavern

Gramercy Tavern’s Michael Anthony, not to be confused with Van Halen’s Michael Anthony, is one of the city’s top Haute Barnyard cooks, a veteran of Blue Hill and a natural with produce. His Spring Vegetable Medley is a centerpiece of both Gramercy’s market menu and its vegetable tasting menu. “The idea is to bring springiness to a spring menu,” he says. “I don’t know a better way to do that then with a dish that highlights the crunch and brightness of spring flavors.” Mouse over each element to read the chef’s description.

More: The Annotated Dish »gramercy tavern, haute barnyard, michael anthony

NewsFeed

4/19/07

5:15 PM

Urgent All Points Bulletin for Spring Vegetables

Yes, we like flowers, but don't you have any ramps?Photo: Zoe Singer

You don’t have to look far to see spring vegetables on menus all over New York. But look for local spring vegetables, and you may find they’re AWOL. Unseasonal weather has put the kibosh on many area sources, and for chefs that pride themselves on local ingredients, it’s a problem.

More: NewsFeed »blue hill, blue hill at stone barns, christopher lee, dan barber, galen zamarra, gilt, gramercy tavern, haute barnyard, mas (farmhouse), michael anthony, vegetarian

In the Magazine

4/16/07

11:00 AM

Chefs Try to Take It to the Next Level in This Week’s Issue

The new, improved Gramercy Tavern.Photo: Credit: RJ Mickelson/Veras for New York Magazine

Five established chefs take center stage in this week’s issue – or six, if you count Kurt Gutenbrunner, who, per In Season, has a way with white asparagus. The others? Michael Anthony, the Blue Hill Haute Barnyard prodigy who stepped into Tom Colicchio’s shoes at Gramercy Tavern; Christopher Lee, a major rising talent who filled big shoes at Gilt; Kerry Simon, a Las Vegas–based Vongerichten lieutenant who is now doing the food for a giant karaoke bar; and finally Marco Canora and Asian dessert master Pichet Ong, whose long-awaited debuts, Insieme and P*Ong, respectively, open this week. All this star power, along with two short lists that couldn’t be more different, awaits in this week’s magazine.

More: In the Magazine »christopher lee, gilt, gramercy tavern, insieme, kerry simon, kurt gutenbrunner, marco canora, michael anthony, p*ong, pichet ong, room 4 dessert, sam mason, spotlight live, tailor, tom colicchio

Mediavore

4/ 2/07

10:00 AM

Give a Fast-Food Receipt, Get a MetroCard

The city, seeking to find out just how badly New Yorkers eat prior to implementing its new calorie-info law, is trading MetroCards for meal receipts. [Nation's Restaurant News]

Akthar Nawab of E.U., Michael Anthony of Gramercy Tavern, and Chris Lee of Gilt all talk about the challenges of taking over an established restaurant (getting reviewed too soon, finding the fuse box, etc.). [NYP]

The Spotted Pig’s April Bloomfield is being named Food & Wine’s Best New Chef. [NYP]

More: Mediavore »akthar nawab, april bloomfield, chinese, christopher lee, european union, fast food, gilt, gramercy tavern, michael anthony, the spotted pig

In the Magazine

3/20/07

10:59 AM

Fork-Crushed Potatoes: More Than Meets the Utensil

A rain of purple potatoes.Photo: Kang Kim

If there’s one rule about the weekly In Season recipe in the magazine’s Strategist section that we try to adhere to, it’s to keep things simple. This is due not only to limited space considerations, but also to the fact that we are of the let-the-ingredient-speak-for-itself school of cooking. Put another way, we’re lazy and hate cleaning up after ourselves. Still, this week’s recipe for fork-crushed Purple Majesty potatoes, courtesy of Gramercy Tavern’s Michael Anthony, was so exceptionally simple (yet undeniably delicious), it had people around the office talking. “This really couldn’t be much easier, could it?” said one admitted foodie, with a haughty note of reproof in her voice. Another cranky copy editor was more direct: “Even a small and not very gifted child can crush potatoes with a fork,” he said.

More: In the Magazine, The Underground Gourmet »daniel, gramercy tavern, michael anthony, recipe

In the Magazine

3/19/07

10:31 AM

Platt Seduced By High Society; The Robs Wait Patiently in Line

In this week’s issue of the magazine, things are a little topsy-turvy. Back from London after sampling (and writing about) that city's burgeoning restaurant scene, Adam Platt eats at a place that hasn’t technically opened, and Rob and Robin provide some choices for killing time at one that reopens this week. And if the winter weather is keeping you home, the Underground Gourmet provides a recipe for little purple potatoes, cooked simply up and smashed with a fork, just the way they do it at Gramercy Tavern.

More: In the Magazine »adam platt, gramercy tavern, michael anthony, rob patronite, robin raisfeld, shake shack, waverly inn

Back of the House

3/12/07

9:00 AM

The Great Chef Crisis

"Psst … what's 'al dente' mean again?"Photo: Rene Sheret/Stone Collection

Recently, apropos nothing much, a prominent young chef we were chatting with launched into a tirade about the restaurant world’s “labor problem.” “None of us can get enough good cooks!” he exclaimed, by way of explanation. Between 2000 and 2006, only a handful of high-end restaurants — Lespinasse, Meigas, Quilty’s — have closed, and there has been an avalanche of major openings: Robuchon, Ramsay, Per Se, Masa, Craft, Del Posto, Morimoto, A Voce, the Modern, Lever House, Buddakan, Cafe Gray, Alto — the list goes on and on. “And it’s not just the massive boom of restaurants,” Adam Platt tells us. “They also have to be either bigger, or chefs have to open multiple places, so that they can enjoy the economies of scale they need to compete.”

More: Back of the House »5 ninth, a voce, adam platt, alto, buddakan, craft, culinary institute of america, davidburke and donatella, del posto, gordon ramsay at the london, gramercy tavern, hearth, institute of culinary education, joel robuchon, josh dechellis, lever house, marco canora, masa, michael anthony, morimoto, perry street, the modern

What to Eat This Week

2/ 1/07

3:13 PM

Good Eats for Fashion Plates

Oh baby, she likes it raw.Photo courtesy Pure Food and Wine

With Fashion Week almost here, some of you may have switched gears, thinking less about “Where can I find the perfect piece of foie gras?” and more about “How can I fit into a size 0 by Saturday?” We can’t presume to help you with that one, but we can recommend three guilt-free, non-Atkins options for eating well as the models parade into town.

More: What to Eat This Week »gramercy tavern, michael anthony, pure food and wine, sushi yasuda

NewsFeed

1/11/07

9:00 AM

Everything Topsy-Turvy at Gramercy Tavern

Anthony, in his frisbee-playing days.Photo courtesy Gramercy Tavern

There are currently 3,458 menus in our vast database. If you only have the time to enjoy reading one today, may we recommend the new menu that’s just been instituted at Gramercy Tavern. Executive chef Michael Anthony has been running the kitchen since the fall, but only now is his vision for the restaurant taking hold. Anthony, whose back-to-the-earth style was last glimpsed at Blue Hill at Stone Barns, leans on Vongerichten-like combinations of juices and herbs; butter and animal fat are used sparingly. “I want people to walk out of the restaurant not feeling heavy and full, but vibrant and restored,” the chef tells us. Which is not to say he’s completely shunning rich, meaty concoctions: There’s a boned-out suckling-pig porchetta, stuffed with house-made sausage and Swiss chard, that he’s cooking in the Tavern’s wood-burning oven. So what should you order when you come to Gramercy now? “It’s my dream to have a four-top sit down and order two seasonal tasting menus and two vegetable tasting menus,” Anthony says. Any volunteers?

A to Z List: Online Menus