Skip to content, or skip to search.

Skip to content, or skip to search.

Grub Street

Edited by Josh Ozersky with Daniel Maurer

All Posts Tagged: ‘openings’

NewsFeed 

7/16/08

4:20 PM

Tom Colicchio Intends to Cook in New Restaurant

tom colicchio

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.

Read more»

In the Magazine 

12/10/07

9:30 AM

It's Time to Get Excited About the Second Avenue Deli

Second Ave. Deli

Photo: Jeremy Liebman

This week, Rob Patronite and Robin Raisfeld herald the impending return of the Second Avenue Deli with a peppery interview with owner Jeremy Lebewohl. Expect deep-fried chicken skins at every table, he says. Beats a bread basket. Irving Mill managed to extract a grudging single star out of the Haute Barnyard–phobic Adam Platt, and the Smith, despite a business plan dedicated to filling NYU students with “almost burnt” macaroni and cheese, was able to sway Gael Greene, no sucker for comfort food. Will the new restaurants be so lucky? The Robs introduce us to a high-concept townhouse restaurant, a grass-fed-burger joint, and a progressive Italian spot. And when you get cold from running around outside trying new restaurants, you can sip a nice hot chocolate. The Underground Gourmet found the best cups in the city.

Read more»

NewsFeed 

10/23/07

1:20 PM

Is Steve Sands a Crasher or a Celebrity Guardian Angel?

We recently lamented that party creatures (er, crashers?) like paparazzo Steve Sands were hoarding the food at the opening of Irving Mill, and like clockwork he turned up again at the opening of Bun last night. We’ve heard that Sands threatens to call the fire marshal on clubs that don’t let him in, but one PR company dared stand up to him: A knowledgeable source tells us that Hall Co. actually tried to boot Sands from the Irving Mill party when he started cornering more recognizable guests with a small camera. As they gently suggested that it was time to go, though, none other than John Leguizamo intervened on his behalf, saying Sands had arranged transportation for him after a recent party (what was there, a taxi strike?). That crasher who’s vacuuming up the tuna tartare may actually be a modern-day Clarence Oddbody.

Related: First Look Inside Irving Mill

In the Magazine 

10/ 8/07

9:30 AM

Gridiron Gluttony and Haute Barnyard Gastronomy in This Week’s Issue

And to think of all the years we spent at Applebee's!Photo: F. Martin Ramin

We like football. We like seasonal vegetables, especially peas. We like Cuban sandwiches, and Italian food, and Mexican food, and new things to start the fall with. So we liked this week’s batch of food stories in the magazine, especially since it includes what passes for a glowing review by Adam Platt of BLT Market, despite his readiness to mock the Haute Barnyard movement and all that it stands for. Add in the intriguing Italian-Mexican hybrid Matilda, announced by Rob and Robin in openings, and a guide to football bars even Tom Coughlin would approve of, and it’s another first-class food issue of New York.

Read more»

Openings 

8/ 1/07

11:00 AM

Latest From a Great Greek Pizza Clan Debuts

The Temple of the Greek god Tsoulos.Photo: Melissa Hom

New York has rarely seen a pizzeria that looks anything like Dean’s Pizza, which opened four weeks ago on the Upper West Side. Built into the refurbished grand ballroom of an old hotel, it has high ceilings and ornate moldings that elevate the act of ingesting cheese and sausage. But the pizza itself is no surprise: Co-owned by Mirene Angelis and Nick Tsoulos, the place is the latest effort from the city’s most productive pizza-making family, the extended Angelis-Tsoulos clan.

Read more»

The Launch 

7/27/07

1:00 PM

Farewell, Sam Mason. Hello, Tailor

It’s time we finally admitted it: Our winding journey with Sam Mason has come to an end. Construction crews told a Grub Street staffer that the Tailor people plan for an August 6 opening. There might be some truth to this: The date’s not all that far off from the official “mid-August” projection we were recently given, and frankly, we’d sooner believe the laborers than publicists nervous over a massively hyped opening day. And so, we present this album of the magical moments we shared with Mason as he chased the dream of Tailor. If nothing else, we’ll have the memories.

Earlier: Sam Mason Has Maybe a Month or So to Visit Fire Island
The Launch

Openings 

6/25/07

5:23 PM

24-Hour Diner Brings Blintzes Back to Kiev Space

We're not in Kiev anymore.Photo: Melissa Hom

Last week, after over a year of construction, the American Grill finally opened in the old Kiev space, and it will soon be operating 24/7 (it's currently open till midnight). Will the glorified diner be able to succeed where Loside (now closed 24/7) failed? Will old-neighborhood offerings of pirogen and blintzes lure 4 a.m. drunks away from Odessa? Probably not, but ten-ounce Angus-beef burgers topped with Gruyère, proscuitto, or avocado just might, not to mention a sandwich menu that includes the 'wich-hound's holy grail (the hot muffuletta) and a selection of proper entrées created by consulting chef Pnina L. Peled, who previously worked with Sensa and Elmo. The owners (three Greek brothers from Queens) expect to instate their beer-and-wine license any day now, but management insists this is a family spot. You know, in case the tots are hankering for a sixteen-ounce steak after a night at Sin Sin.

American Grill, 117 Second Ave., at 7th St.; 212-777-1286.

American Grill menu

NewsFeed 

6/ 7/07

5:25 PM

Suba’s Seamus Mullen Goes Through Something Even Worse Than an Opening

Seamus Mullen: "the worst pain I've ever felt."Photo courtesy Baltz & Co.

Any chef goes through a lot when starting a new restaurant, but Suba’s Seamus Mullen has just lived through an experience that makes the most tortuous opening a dream by comparison.

Read more»

Openings 

6/ 7/07

11:00 AM

East Village Italian Empire Expands

Nothing like a light breakfast.Photo: Jeremy Liebman

Having already established a wildly successful Roman restaurant in Gnocco and an equally successful Italian wine bar in Perbacco, Modena native Gian Luca Giovanetti now wants to take on the East Village breakfast business. His Caffè Emilia, announced in this week’s Openings, is a narrow space (85 feet long and 9-and-a-half feet wide) filled with the kind of casual Emilia-Romagnan foods that Giovanetti thinks the neighborhood needs. The highlight of the menu is tramezzini, a kind of Italian club sandwich. “I never find it in New York,” he says. “It’s a sandwich with three layers of white bread, and we stuff it with original ingredients: caramelized onion with balsamic vinegar, tuna, shrimp, ham, artichokes, Fontina cheese.” The place will open at 8 a.m. and serve breakfast, lunch, and dinner — that last one becoming more important once Giovanetti gets his grill going.

Restaurant Openings: Hill Country, Caffè Emilia, and Park Avenue Summer [NYM]

Caffè Emilia menu

In the Magazine 

6/ 4/07

9:30 AM

Summer Brings Hot Dogs, Barbecue, and Department-Store Salads

So, this place does serve more than hot dogs, right? Right?Photo: Jeremy Liebman

Summer is upon us at last, and with it come the inevitable summer foods: hot dogs, barbecue, snap peas, salad … and pappardelle with truffles and butter. Well, not every food consumed in the hot months is inevitable. But this issue comes packed with hot-weather options. The Underground Gourmet reviews Willie’s Dawgs and PDT, the new chic cocktail lounge attached to Crif Dogs (you’ll have to read to understand). The city’s most ambitious barbecue opening yet happens this week; Gael Greene is very taken with Aurora Soho’s reverse commute; Pichet Ong takes off from the dessert business to create a killer sugar-snap-pea recipe; and Rob and Robin offer both a guide to the city’s top department-store salads and a quiz to determine your green-eats quotient, a test which only the most narrowly focused carnivore could possibly fail.

Read more»

Openings 

5/30/07

4:42 PM

Williamsburg Gets Another Wannabistro, and We’re Glad

Welcome to Union Street, the next Rue des Écoles.Photo: Hilary Hulteen

Williamsburg has seen a boomlet in twee French restaurants, it seems, over the last couple of years, with places like Juliette, Gribouille, and now Le Barricou emerging to fill the wannabistro vacuum. The latter, as Rob and Robin report in this week’s openings, is the product of Jean-Pierres Marquet, of Marquet Patisserie. The place features a menu, recently added to our own booming database, which hits some of the standard bistro dishes (steak-frites, coq au vin) , while also making room for the requisite Asian flavors (grilled tiger shrimp, Thai mussels) that Williamsburg customers will likely be looking for. Now if only someone would open a good Chinese restaurant there.

Restaurant Openings: Brooklyn Ice Cream Factory, Lola, Le Barricou, and Trois Pommes Patisserie [NYM]

Le Barricou Menu

In the Magazine 

5/29/07

9:30 AM

The Food War Between Old and New Continues

Time is always in motion, at Insieme and everywhere else.Photo: Morini & Montanari for New York Magazine

The attentions of New York’s food staff are divided between modernity and tradition. Gael Greene is vexed with Provence, a reopened French restaurant which was faithfully conventional even in its former incarnation. Rob and Robin, apart from their usual announcements of new places in Openings, extract from Anthos chef Michael Psilakis a comparatively novel recipe for mature dandelion greens. And Adam Platt finds himself caught in the middle of Marco Canora’s half-modern, half-classical menu at Insieme.

Read more»

Openings 

5/24/07

1:30 PM

Bodeguita Cubana May Not Be Authentic, But the (BYO) Drinks Are Cheap

The best Cuban sandwich this side of Belgrade.Photo: Jeremy Liebman

There’s something about a Serbian-run Cuban restaurant that just says “New York.” Maybe that’s one reason that Bodeguita Cubana, introduced by Rob and Robin in this week’s issue, is getting such a warm welcome in the East Village. It’s BYO, with big, breezy French doors, and a menu (here for your browsing enjoyment) filled with various ersatz Cuban sandwiches and specialties, including what the Robs characterize as a “heaping if too chewy helping of ropa vieja.” The “Cuban pizza” (which looks by the menu suspiciously like regular pizza) hasn’t rolled out yet, but there is plenty more to choose from. And given that you can bring your own beer, the place makes a nice pit stop in an increasingly expensive neighborhood.

Restaurant Openings: Bar Stuzzichini, Bodeguita Cubana, and Cecel Crepe Cafe [NYM]

Bodeguita Cubana Menu

NewsFeed 

5/22/07

9:00 AM

Chodorow and Pelaccio Planning a ‘Malaysian Coffeehouse’

Fatty Crab may not be coming to the Upper West Side, but locals need not fret — we’ve learned that Jeffrey Chodorow and Zak Pelaccio are in discussion to do a Malaysian place called Kopi Tiam in the neighborhood. A kopi tiam is what Chodorow calls a “Malaysian coffeehouse,” and this one would occupy the 77th Street space that formerly housed Fishs Eddy. Kopi tiams, Chodorow tells us, “are popular throughout Malaysia and frequently serve both Malaysian and Western foods…this restaurant would be very different from Fatty Crab.”

Read more»

In the Magazine 

5/21/07

9:30 AM

A Journey Through the Food Groups, and Thence to Bed

A fish-eye view. from the ceiling of Wild Salmon.Photo: Jeremy Liebman

The typical New York diner (to say nothing of the typical New York reader) will generally get around to all the major food groups in the course of a week. There is the fish group, represented this week by Adam Platt’s one-star review of Wild Salmon, and the southern Italian sea bounty of Bar Stuzzichini, Rob and Robin’s lead opening. The meat group is well served by Prime Burger, the Insatiable Critic assures. The vegetable tribe appears courtesy of Mark Ladner’s spring-onion flan in In Season. Finally, after all this eating, all most of us would want is a bed to lie down in, and Rob and Robin provide some tips for that as well.

Read more»

Openings 

5/11/07

12:00 PM

Sandro’s Latest Restaurant Is As Good As His Last One

What do you mean you don't want any more ham? Photo: RJ Mickelson

Sandro Frioriti has been bopping around New York for 22 years, catering to plutocrats at restaurants on the Upper East Side, the Hamptons, and Chelsea, not to mention other stops all over Manhattan and Brooklyn. But that doesn’t make his most recent Sandro’s, announced by Rob and Robin in the current round of Openings, any less good. Its menu reveals a roster of Roman classics that you don’t see everywhere – spaghettini with lemon sauce, sea-urchin ravioli, pan-seared cuttlefish with artichokes. The prices it shows are pretty good too, especially given the kind of neighborhood grandees who will likely be filling the room night in and night out.

Openings: Spirito Ristorante, Perilla, Casellula Cheese & Wine Café, and Sandro’s. [NYM]

Sandro’s Menu

Openings 

5/ 9/07

1:49 PM

Spirito Helps Complete the Trattorization of Park Slope

Sure, New Yorkers like traditional cornish hen. But they like it better with bacon.Photo: Melissa Hom

At one time, the number of good Italian restaurants in Park Slope could be counted on one hand. But as the neighborhood has boomed, so has the number of trattorias with Manhattan bona fides. Rob and Robin, in this week’s Openings, introduce one of them: Fifth Avenue’s Spirito, a product of the collaboration between the owner of Gnocco, the former co-owner of Gradisca, another friend, and the executive chef of Downtown Cipriani, Claudio Cristofoli. A look at the menu, just added to our database, reveals a tweaked traditional roundup of classic Italian dishes, including proscuitto di Parma with mango subbing in for melon, and oven-roasted veal cheeks served with risotto. There’s also a pretty extensive selection of antipasti and specials every night of the week.

Openings: Spirito Ristorante, Perilla, Casellula Cheese & Wine Café, and Sandro’s [NYM]

Spirito Menu

In the Magazine 

5/ 7/07

9:30 AM

New York’s Restaurant Jungle Grows a Little Lusher

Hey, can you hand me that pig's head?R.J. Mickelson/Veras for New York Magazine

When spring comes, branches and leaves appear in the most unexpected places. This week’s food coverage is like that: There are no huge openings, analogous to maples or firs springing up overnight, but rather a rich carpet of new sprouts and saplings. Rob and Robin glory in the pig-out that is Resto, the new Belgian restaurant on Park Avenue South; Gael Greene stops in to enjoy the immense, spanking-new Landmarc in the Time Warner Center; David Chang knows just what to do with the long-awaited, precious ramps in In Season; and other unexpected treats, from a waterside barbecue in one of the Short Lists to a slew of spring Openings fill out the foliage.

Read more»

In the Magazine 

4/30/07

9:30 AM

Indulge in the Easy Life in This Week’s Issue

Just try to find Adam Platt in this picture.Photo: RJ Mickelson for New York Magazine

New York’s food coverage this week has an air of decadence and satiety to it. Its mood is one of indulgence. Adam Platt wanders into two gastropubs and wanders out happy with one and very unhappy with the other. Charles Stuart Platkin describes the gastronomic orgy that is a tasting meal at Per Se and explains, scientifically, how insanely fattening it really is. Our three announced openings are likewise all of a starkly sybaritic kind: an expensive new sushi restaurant, a wine store, and a gelato parlor. And, this being Kentucky Derby time, this week’s In Season spotlights that perennial favorite of the idle, the classic mint julep, as prepared by LeNell Smothers, New York’s resident bourbon guru.

Read more»

In the Magazine 

4/26/07

11:00 AM

Modern Spanish Comes (Back) to New York

Not your typical tapas: octopus and arctic char.Photo: RJ Mickelson/Veras for New York Magazine

Given how large Spain looms in modern cooking, it’s a wonder we don’t see more openings, or rather reopenings, like Suba, announced by Rob and Robin in this week’s issue. Recently, S. Pellegrino again pronounced El Bulli the best restaurant in the world, and the kind of food that chef Seamus Mullen is introducing on Suba’s ambitious new menu shows off that world-conquering energy. (Mullen, before opening Boqueria and Suba, worked in some of the best restaurants in Spain.) “We're trying for something a little more complex than we do at Boqueria,” he says. Modern Spanish food has been here before but never really took off. Suba may be the one to finally make it happen.

Restaurant Openings: FR.OG, Suba, Móle, and Paradou Marché. [NYM]
Suba's Menu

VideoFeed 

4/25/07

9:00 AM

Fette Sau's Weird Williamsburg Barbecue Palace

As you probably know by now, Williamsburg’s Fette Sau is the latest entrant into the increasingly competitive New York barbecue field. It’s a trip visually, from the butcher diagrams looming on the walls to the hypnotic electric carving knives. As it turns out, the oak-smoked steak, pigs' tails, ribs, and other meats are no less impressive — or so we discovered when we talked product with owner Joe Carroll during our latest video visit.

Related: New Hipstaurant Opens in Williamsburg

NewsFeed 

4/24/07

9:00 AM

Batali, Bourdain, and Ramsay Mentor to Finally Take on America?

"I'm in the business of selling a night out, not a plate of gastronomy."Photo: Ian Derry

Marco Pierre White, the London restaurateur who became perhaps the first celebrity bad-boy chef and the youngest to earn three Michelin stars, may arguably have been the man responsible for teaching his onetime protégé Gordon Ramsay how to show his temper. “Perhaps I created the monster,” he confesses in his new memoir, The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef, out next week. Like Ramsay, White was a famous hothead, but don’t expect him to revive his practice of eighty-sixing customers if and when he takes on the American market (possibly as a partner of Mario Batali). We talked to White about his plans for expansion and his upcoming stint as the new host of Hell’s Kitchen.

Read more»

In the Magazine 

4/23/07

5:26 PM

FR.OG Finds the French Influence Everywhere

Cucumber and tomato salad, yes, but with an exotic touch.Photo: RJ Michelson/Veras for New York Magazine

Sure, France is a minor power now, but from Saigon to Casablanca, it once held sway over a broad swath of the globe, and it still lives on in much of the world’s cooking. That’s the key to understanding FR.OG, whose opening Rob and Robin announced this week. Co-owner and chef Didier Virot sees the French soul in Vietnamese, Moroccan, and Middle Eastern cookery, and so his menu, which we now release to the world, is a study in unforced fusion: foie gras with ginger crust and mango coulis, a classical roast chicken served alongside green papaya salad, a braised lamb shank served with roasted duck breast. Add to that an equally eclectic cocktail program and a location on a very fashionable corner of Soho and FR.OG seems bound to succeed — even to diners without a sense of history.

Restaurant Openings: FR.OG, Suba, Móle, and Paradou Marché. [NYM]

FR.OG Menu

Openings 

4/19/07

12:15 PM

Tiffin Wallah Doesn’t Deliver Yet, But When It Does...

The green elephant in the room is no delivery — yet. Photo: RJ Mickelson/Veras for New York Magazine

Just how much do you like Indian food? Is it a once-a-month treat, or would you not flinch at a whole week’s worth of dosas and curries? Rob and Robin, in this week’s Openings, bring news of Tiffin Wallah, a Curry Hill vegetarian restaurant where a dedicated delivery chef will prepare meals (whether one night’s worth or an entire week’s worth) when you order online. The menu, which we’ve added to our searchable database, currently features only in-house items; as soon as the delivery portion rolls out in the next few weeks, expect that to be there as well.

Tiffin Wallah Menu

The Launch 

4/19/07

9:00 AM

Sam Mason Gets His Own Special Island

You haven't been using this oven, right?Photo: Melissa Hom

Welcome to the latest installment of the Launch, where Sam Mason, former pastry chef at wd-50, relates the ups and downs of preparing to open Tailor, the swanky restaurant and lounge coming together at 525 Broome Street.

Read more»

Openings 

4/18/07

11:00 AM

Marco Canora Does His Thing at Insieme, Aw Yeah

Eat up, Marco. Opening a restaurant can tire a guy out.Photo: RJ Mickelson/Vera for New York Magazine.

As Rob and Robin announce in this week’s Openings, Marco Canora has finally opened up a second restaurant. As its just-published menu shows, Insieme represents Canora’s efforts to do two things at once. On the one hand, dishes like lesso misto con condimenti tipici (mixed boil) or bistecca fiorentina (grilled steak) represent his take on ultratraditional Italian food; the “contemporary” side, with offerings like sea-urchin risotto, allows him to assert the thoughtful but restrained style he showed as the original chef at Craft and in his own, still-popular Hearth.

Insieme Menu

In the Magazine 

4/13/07

5:03 PM

Gold St. and Zipper Tavern Bring Much-Needed Help to Their Neighborhoods

Follow the yellow brick road...Photo: Bumblebee Studio for New York Magazine

Rob and Robin bring good news to two very underserved neighborhoods in this week’s Openings. The diurnal financial district gets a 24-hour brasserie complete with sushi bar in Gold St. Meanwhile the West Thirties, the grim border area between Hell’s Kitchen and Chelsea, welcome Zipper Tavern, a legitimate gastropub with its own house-made charcuterie. We assume the view of passing tumbleweeds out the windows only adds to the atmosphere.

Openings: Provence, Resto, Gold St., Zipper Tavern

Read more»

In the Magazine 

4/12/07

1:20 PM

Provence Opens Its Petals for Spring

Meet the new Provence, not the same as the old ProvencePhoto: Melissa Hom

Among other things, this week’s Openings brings news of the return, under Cookshop and Five Points owners Marc Meyer and Vicki Freeman, of Provence, the casual French restaurant that was a West Village institution for many years. The menu (part of our immense database) is long on southern French specialties like soupe de poissons and lamb daube. Throw in an emphasis on local ingredients and it’s likely the new incarnation will be just as popular as the old one.

Openings: Provence, Resto, Gold St., Zipper Tavern

In the Magazine 

4/11/07

12:30 PM

Resto: Belgium Beyond Beer and Waffles

Not shown: 56 other beers.Photo: Bumblebee Studio for New York Magazine

In this week’s Openings, Rob and Robin announce the birth of Resto, a new Belgian gastropub on Park Avenue South. The menu, newly added to our vast database, is ambitious: Aside from 60 Belgian beers, there are spiced lamb ribs and beef-cheek carbonnade along with other promising signs such as a frisée salad made with guanciale (the Roman jowl bacon more commonly seen in carbonara) and a fluke with sunchokes, caper berry, and beurre noisette. Add to that the dessert tasting menu of up to sixteen different kinds of Belgian chocolate and we’re sold. The place is pretty cool-looking, too.

Restaurant Openings: Provence, Resto, Gold St., Zipper Tavern [NYM]

Read more»

Openings 

3/28/07

1:28 PM

Boi to Go Brings Bánh Mì and More to Turtle Bay

We'd show you more, but then we'd have to kill you.Photo: Everett Bogue

The Underground Gourmet is among New York’s fiercest bánh mì fans, and they welcomed Boi to Go, a new Turtle Bay Vietnamese sandwich shop, in this week’s Openings. The restaurant is sleek, neat, and casual; you can check out the menu (the latest addition to our vast database) here.

Boi to Go menu [Menus]
Openings [NYM]

Openings 

3/21/07

5:00 PM

Central Kitchen Is the Restaurant to End All Restaurants

The cornucopia!Photo: Kyle Erin Schmitz

Central Kitchen, a new restaurant from the creators of (itself brand-new) Tasca, opens up alongside the latter place on Seventh Avenue South this coming Monday. The thought seems to be that, if you don’t enjoy eating tapas at Tasca, you can get anything else you can think of at Central Kitchen. The vast menu includes everything from bánh mì to octopus pizzette to chicken-fried steak, and there’s a raw bar and floor-to-ceiling wine library — not to mention a planned 120 outside seats. The place will be open every day, and until 2 a.m. on weekends (they’ll close at 11 p.m. Sunday through Thursday). What more can you ask for?

Central Kitchen, 134 Seventh Ave. S., nr. W. 10th St.; 212-352-2230.

The Launch 

2/15/07

12:30 PM

Sam Mason on Exorbitant Expenses and Why They Call It Spring Street

Checking out food porn on his break.Photo: Melissa Hom

Welcome to the latest weekly installment of the Launch, where Sam Mason, former pastry chef at wd-50, relates the ups and downs of preparing to open Tailor, the restaurant and lounge coming together on the corner of Broome and Spring Street