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Liebrandt, Nieporent to Open Corton
The secret, such as it is, is out.
Posted 06/04/08 in Grub Street : NewsFeed
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Paul Liebrandt Stuns Web With Most Banal Blog Ever
Wonder chef Paul Liebrandt, presumably having some time on his hands while he keeps the world waiting for his restaurant to open, has started a blog, we read in The Feed today, and what a blog it is! The usually garrulous and acerbic Liebrandt’s posts are so brief, pointless, and banal that they can only be read as a middle finger extended into the blogosphere. Among the bombshells dropped:
Posted 02/07/08 in Grub Street : Back of the House
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Scott Conant Soon to Be Very Busy; the New Shake Shack
Scott Conant has lots to keep him busy until his next major restaurant project, including a book, a Home Shopping Network deal, and a pilot for a cooking show. [The Strong Buzz] Earlier: Scott Conant Takes Leave of Alto, L’Impero [Grub Street] A customer sues Zen Palate for serving her jagged little pieces of metal along with her meal. [NYP] The lines at Grom have grown even beyond Shake Shack proportions, stretching a whole city block. [Serious Eats] Related: Grom’s Gelato Conquers New York for Italy [Grub Street]
Posted 05/07/07 in Grub Street : Mediavore
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Liebrandt and Nieporent, Sitting in a Tree…
The impending collaboration between Drew Nieporent and Paul Liebrandt, whether at Montrachet or elsewhere, is probably the worst-kept secret in the restaurant business. But the hirsute restaurateur isn’t slowing down the rumor mill any with his latest high jinx. At a party at Mai House earlier this week, Nieporent was showing people candid pictures of Liebrandt that he had taken with his cell-phone camera. We followed up with the Montrachet mogul, and he insists that “it was just tongue in cheek, because of the way you people have been going on about Paul and I.” Well, that’s fine – but how did pictures of Paul Liebrandt fishing get into Drew Nieporent’s phone? Either there’s a serious man crush going on, or the two are about to do a restaurant together. (Or both.) Earlier: Can Paul Liebrandt Make New York Safe for Molecular Gastronomy?
Posted 04/27/07 in Grub Street : NewsFeed
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Liebrandt (Sort of) Linked to Montrachet; First Pulitzer for a Food Critic
L.A. Weekly’s Jonathan Gold is the first food writer to win a Pulitzer Prize in criticism. (Links to some of his recent reviews included.) [L.A. Weekly] Work is going on at Montrachet, and owner Drew Nieporent is seen in public with brilliant unemployed chef Paul Liebrandt, lending some possible credence to the rumored Liebrandt-helmed relaunch of the place. [Eater] Yeah, there’s some good food to be had in London, but the city’s still not there yet. [NYT] Related: Has the Food Over There Really Become Edible? [NYM]
Posted 04/17/07 in Grub Street : Mediavore
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Can Paul Liebrandt Make New York Safe for Molecular Gastronomy?
The details aren’t yet clear, but it seems that one way or another, Paul Liebrandt will soon be leading a restaurant in New York. (Snack asserts that it will be Montrachet, but Vogue’s Jeffrey Steingarten tells us that it will be a new venture with Drew Nieporent; the two are searching for a space.) Add to that the launch of Sam Mason’s Tailor, the buzz around Jordan Kahn’s work at Varietal, and the mainstreaming of tropes like foams, and it looks like molecular gastronomy will have another shot with New York diners.
Posted 03/05/07 in Grub Street : Back of the House
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Paul Liebrandt Back in Play; Rat Chief Vows to Exterminate the Brutes
The city’s rat-patrol chief vows that “the rats will not win.” [NYT] In Vogue, Jeffrey Steingarten reveals that New York’s top unemployed chef, Paul Liebrandt, is doing a restaurant with Drew Nieporent. Snack asserts it’s Montrachet. [Snack] Amusing slam of Bruni’s Robert’s Steakhouse review from conservative mainstay National Review. Need we say more? [National Review Online]
Posted 03/02/07 in Grub Street : Mediavore
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Read All About Restaurant Bloggers; Everybody Loves Gnudi
The Amateur Gourmet interviews Mario Batali, but he's too starstruck to get tough with the chef (like he did with Sirio). One highlight: Batali insists that you can in fact drink a whole case of wine in one sitting. [Serious Eats] It’s not an official review or anything, but Bruni ate at Maremma and wasn’t crazy about it. [Diner's Journal/NYT] There are apparently a number of New York City “food bloggers” who have some influence on the restaurant business. [NYT]
Posted 02/05/07 in Grub Street : Back of the House
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President Bush: Let Them Bake Cake!
What is it about working for George W. Bush? Can he be so neurotic, as this week’s cover story asserts, that even the guy who bakes his cakes can’t stand working for him?
Posted 01/30/07 in Grub Street : Back of the House
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Casual Is the New Snooty — But Chefs Are Still Better Than You
Chefs are imperious demigods who impose endless indignities on diners, Bruni says; also admits the possibility that critics may be partially to blame. [NYT] What's life like for big-shot chefs, anyway? How much money do they make, and where does it come from? Flay, Batali, and a number of lesser beings spill the beans. [NYT] According to annonymous sources, Rachel Ray apparently had a few racially insensitive words to say about her new patron Oprah Winfrey two years ago. [TMZ]
Posted 01/24/07 in Grub Street : Back of the House
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Harold Moore of March to Take Over Grange Hall–Blue Mill Space
A reliable industry source tells us that the long-vacant Grange Hall–Blue Mill space, which our Daniel Maurer reports was recently considered by Milk and Honey owner Sasha Petraske for his new restaurant, has been snapped up by former March chef de cuisine Harold Moore, a Montrachet veteran who has cooked under both Daniel Boulud and Jean-Georges Vongerichten. The lease hasn't been signed yet, and there is no word on when Moore, who has the backing of several partners, intends on opening it or what the food will be. But given his track record, it should be pretty good.
Posted 01/16/07 in Grub Street : NewsFeed
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