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

Photo: Jeremy Liebman
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

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

The Temple of the Greek god Tsoulos.Photo: Melissa Hom
Earlier: Sam Mason Has Maybe a Month or So to Visit Fire Island
The Launch

We're not in Kiev anymore.Photo: Melissa Hom
American Grill, 117 Second Ave., at 7th St.; 212-777-1286.

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

Nothing like a light breakfast.Photo: Jeremy Liebman
Restaurant Openings: Hill Country, Caffè Emilia, and Park Avenue Summer [NYM]

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

Welcome to Union Street, the next Rue des Écoles.Photo: Hilary Hulteen
Restaurant Openings: Brooklyn Ice Cream Factory, Lola, Le Barricou, and Trois Pommes Patisserie [NYM]

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

The best Cuban sandwich this side of Belgrade.Photo: Jeremy Liebman
Restaurant Openings: Bar Stuzzichini, Bodeguita Cubana, and Cecel Crepe Cafe [NYM]
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.”

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

What do you mean you don't want any more ham? Photo: RJ Mickelson
Openings: Spirito Ristorante, Perilla, Casellula Cheese & Wine Café, and Sandro’s. [NYM]

Sure, New Yorkers like traditional cornish hen. But they like it better with bacon.Photo: Melissa Hom
Openings: Spirito Ristorante, Perilla, Casellula Cheese & Wine Café, and Sandro’s [NYM]

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

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

Not your typical tapas: octopus and arctic char.Photo: RJ Mickelson/Veras for New York Magazine
Restaurant Openings: FR.OG, Suba, Móle, and Paradou Marché. [NYM]
Suba's Menu
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.

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

Cucumber and tomato salad, yes, but with an exotic touch.Photo: RJ Michelson/Veras for New York Magazine
Restaurant Openings: FR.OG, Suba, Móle, and Paradou Marché. [NYM]
The green elephant in the room is no delivery — yet. Photo: RJ Mickelson/Veras for New York Magazine

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

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

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

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

Not shown: 56 other beers.Photo: Bumblebee Studio for New York Magazine
Restaurant Openings: Provence, Resto, Gold St., Zipper Tavern [NYM]

We'd show you more, but then we'd have to kill you.Photo: Everett Bogue
Boi to Go menu [Menus]
Openings [NYM]

The cornucopia!Photo: Kyle Erin Schmitz
Central Kitchen, 134 Seventh Ave. S., nr. W. 10th St.; 212-352-2230.

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