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Jenn James of the Rusty Knot Never Wants to Hear ‘Hotel California’ Again
The waitress doesn't much like the Eagles anymore, after hearing them on the jukebox one too many times, but shots of pickle brine are another thing entirely.
Posted 05/28/08 in Grub Street : Ask a Waiter
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Taavo Somer Is Cheesier Than We Thought
In a Q&A with the rich-diculous 'Times' blog the Moment, he tells us all about his fantasy travel companion.
Posted 05/20/08 in Grub Street : NewsFeed
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Rusty Knot Video Puts a Knot in Our Throat
The month-old bar is already the subject of blogger wistfulness.
Posted 04/16/08 in Grub Street : NewsFeed
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Bartenders Reassert Stylishness in the Face of Chef Dandyism
Yesterday, we continued to marvel that chefs have become beacons of fashion, but we all know that bartenders are the real fops. Guys like Jim Meehan, Sasha Petraske, and David Wondrich aren’t waiting around for Maxim or Esquire to doll them up — in fact, as evident from a Time Out how-to on cocktail dandyism, even Toby Maloney, the guy who’s responsible for the mai tais and Zombies at the Rusty Knot, wouldn’t be caught dead in a Hawaiian shirt.
Posted 03/19/08 in Grub Street : NewsFeed
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Good Times for High and Low in This Week's Issue
These are high times we’re living in. Every stratum of society has something going for it. On the tippy top, the wine-swilling swells who frequent Adour can enjoy what, in Adam Platt’s view, is three-star cuisine. And their fellow plutocrats will enjoy South Gate’s posh but lively room and Gael Greene–approved food (well, except for the clams). But for the rest of us, Rob and Robin have a panoply of awarding options: There are the spring-inspired rhubarb hamantaschen made by Emily Isaac at Trois Pommes Patisserie; an interview the Robs did with Momofuku man Joaquin Baca, who now is doing the menu for world-class dive bar the Rusty Knot; and, adding to this embarrassment of riches, takeout sweets from Pichet Ong’s Batch, and a very appealing-sounding little Tuscan restaurant on Bleecker Street. On top of everything else, crackling is the latest snack trend. Good times, friends. Good times.
Posted 03/17/08 in Grub Street : In the Magazine
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