All 'zak pelaccio' Posts on Grub Street - New York Magazine's Daily Food Blog

NewsFeed

7/23/08

5:10 PM

Cuozzo Hammers the New Wave of Absentee Chefs

Um, the chef isn't here right now…Photo-illustration: iStockphoto

Steve Cuozzo brings it hard in today’s Post, jumping on a new generation of absentee chefs with both feet. The Cuozz finds it bad enough when it’s a Daniel Boulud or Jean-Georges Vongerichten who's not holding down the fort, “but today, kitchen-aversion has infected much lesser talents and pops up at restaurants where the chef is MIA almost from Day One.” You can well imagine whom Cuozzo has in mind in this diatribe: The classic Post illustration features milk cartons with Zak Pelaccio, Marcus Samuelsson, Todd English, and Alain Ducasse on them. (Their photos are with "What, me worry?" expressions for comic effect.) It’s a stinging rebuke, all right, and backed by first-person condemnations of recent meals at Pelaccio’s Chop Suey and Ducasse’s Benoit. It’s not just about kicking high-profile chefs, though: Cuozzo makes the point that the chef is a managerial role, and, when he or she is not present in a restaurant, especially a new one, the food inevitably suffers, as it did at his visits to Bar Q and Five-Napkin Burger, when Anita Lo and Andy D’Amico, respectively, weren’t there. The only place that comes out of the article unscathed, more or less, is Bar Boulud, which Cuozzo sees as having developed to the point that the kitchen is up to speed even without Daniel there cracking the whip. Which, for Cuozzo, is exactly the point.

Chef Search: Where Are the Great Chefs of NYC? [NYP]

More: NewsFeed »andy d'amico, anita lo, bar boulud, bar q, benoit, chop suey, daniel boulud, five napkin burger, marcus samuelsson, steve cuozzo, todd english, zak pelaccio

Foodievents

7/16/08

9:00 AM

Fatty Cue Makes Its Public Debut at Flatiron Event

Pelaccio and Richter: together in public for the first time.Photo: Josh Ozersky

Zak Pelaccio and Robbie Richter premiered tastes of their forthcoming Fatty Cue last night at Celebrate Flatiron Chefs event at Madison Square Park. The samples were excellent: a curry-cured Berkshire pork belly we couldn't get enough of and some smoked lamb ribs that were long-marinated in a mix of potent Thai spices. But the event had other things worth seeing and tasting. At the Country table, Geoffrey Zakarian presided, visibly countering reports of his departure. Boqueria served a piece of transporting smoked lamb belly previously confited in Ossabaw pork fat, and Ilili made deboned lamb rib skewers with strawberry aleppo pepper marinade strawberry-scented shawarma. Gail Simmons looked tanned and rested in the Top Chef off-season, but Ben Pollinger of Oceana seemed nervous on the eve of his New York Times review. We've got more photos after the jump.

More: Foodievents »ben pollinger, country, fatty cue, gail simmons, geoffrey zakarian, oceana, robbie richter, zak pelaccio

NewsFeed

7/11/08

9:00 AM

Power Chef Trio Has No Plans to Open the Windsor

Pelaccio: Forget about seeing the Windsor anytime soon.Photo: Patrick McMullan

What of the Windsor, that much-buzzed about collaboration between Zak Pelaccio, Will Goldfarb, and Josh DeChellis? The trio mentioned the Windsor in a James Beard events listing last spring, and blogs were aflutter. “Windsor was an idea,” Pelaccio now admits. “A fun concept we’re playing with, but there are no plans for a physical space.” Last time we looked, you needed a physical space to open a restaurant, so we can put this one in the “on hold” file. Instead, Pelaccio will open Fatty ‘Cue in Williamsburg and a Fatty Crab outpost on the Upper West Side in late summer or early fall.

Earlier: Pelaccio, Goldfarb to Open the Windsor
Breaking: Zak Pelaccio and Robbie Richter to Collaborate on Asian Barbecue in Williamsburg

More: NewsFeed »fatty crab, fatty cue, josh dechellis, the life vicarious, the windsor, upper west side, will goldfarb, zak pelaccio

NewsFeed

7/ 8/08

11:00 AM

Cityfile Makes Chef Stalking Way Easier

Yesterday our sister blog Daily Intel pointed us to Cityfile, a recently launched who’s who of New Yorkers. Among the 2,100-plus who rank so far are, of course, many restaurateurs, club owners, and chefs. Their bios don’t say much that can’t be found via Google, but you won’t find descriptions like this on Wikipedia: “The foul-mouthed, volcanically-tempered, porcine [David] Chang (his staff's nickname for him is 'Gordo') is seeing a fellow Korean-American who works in the ad department at Microsoft.” Clearly the editors aren’t afraid to be catty, posting Tom Colicchio’s home address and the sexual orientations of chefs like Gabrielle Hamilton, April Bloomfield, and Patricia Yeo, as well as delving into their dating lives: “Yeo, who lives on Charles Street, recently had a romantic schism with longtime partner Jennifer Scism, who nonetheless remains Annisa's sommelier and co-owner.” One thing to keep in mind — the bios could have used some better fact-checking (Sasha Petraske’s the Mercury Dime is referred to by the name it had back when it was going to be a wine bar, the Mighty Ocelot) so take all of it with a grain of salt.

Cityfile [Official site]

More: NewsFeed »april bloomfield, cityfile, david chang, gabrielle hamilton, patricia yeo, tom colicchio, zak pelaccio

Mediavore

6/10/08

10:00 AM

President Looks to Increase FDA Budget After Latest Scare; Pelaccio Eats Salad

• The Bush administration appealed to Congress yesterday to add $275 million to the Food & Drug Administration’s budget, so that they can try to prevent incidents like this salmonella-tomato situation. [NYT]

• Gael Greene has created an over-the-top, decadent sundae for Serendipity 3 that uses crème fraîche and 24-karat gold as ingredients. But those who indulge in it will have a sound conscience, as proceeds from the sundae’s sale go to Citymeals-on-Wheels. [NYP]

• Fatty Crab chef Zak Pelaccio eats salad with his fingers. [Mouthing Off/Food & Wine]

More: Mediavore »bar pitti, crops, ed brown, eighty one, fatty crab, fda, gael greene, mcdonald's, rocco dispirito, salmonella, serendipity 3, zak pelaccio

Foodievents

6/ 2/08

2:30 PM

New Taste of the UWS Reminds Us to Eat Uptown

Cesare Casella slices prosciutto, and Landmarc's Marc Murphy spins cotton candy.Photo: Michael Alan Connelly

Saturday’s New Taste of the Upper West Side was a coming-out party of sorts for the neighborhood, having regained its identity as a celebrated food district. Chef Michael Psilakis expressed gratitude for Kefi’s “cult status” in the neighborhood and its resulting full dining room. But the opening of Kefi 2.0 on Columbus Avenue has been delayed, Psilakis says. He hopes the new space will open in August, but don't expect any changes to the menu. “We’re not looking to change the concept,” says the chef. “We just want a place where we can take reservations, take credit cards, and not make people wait an hour for dinner.”

NewsFeed

4/30/08

5:50 PM

BarFry to Become Cabrito by Next Friday

BarFry won't be closed long, Nick Fox reports on Diner's Journal. As first reported last week, the former tempura joint will reopen as Cabrito, a casual Mexican eatery helmed by longtime Zak Pelaccio lieutenant Dave Schuttenberg. The menu will feature slow-roasted goat, as the name implies, and will be open by next Friday.

BarFry’s Goat [Diner's Journal/NYT]
Related: BarFry Gives Up the Ghost

More: NewsFeed »barfry, cabrito, dave schuttenberg, west village, zak pelaccio

NewsFeed

4/28/08

1:00 PM

Taste of the Upper West Side Has More Chefs Than Can Fit Onscreen

The restaurant explosion on the Upper West side has reached mushroom-cloud proportions. How else can you explain the previously unimaginable Taste of the Upper West Side, a big tasting event scheduled for May 31? Numerous chefs are involved, ranging from new arrivals like John Fraser and Ed Brown, of Dovetail and Eighty One, to name chefs like Zak Pelaccio and Cesare Casella who have jumped on the UWS bandwagon. Point of interest: Casella’s restaurant is cited as “Salumeria,” — the first glimpse of the venture’s until-now nebulous identity. Admission is two-tiered: It’s $100 in advance for the tasting event and $250 if you also want to attend the VIP cocktail hour preceding it.

New Taste of the Upper West Side [Official site]

More: NewsFeed »cesare casella, dovetail, ed brown, eighty one, john fraser, michael psilakis, zak pelaccio

Mediavore

4/ 4/08

10:00 AM

Pelaccio Fails Epicurious's Crab Test; Brushstrokes Has a Cracked Foundation

An Epicurious blogger goes looking for good crabs in New York and is disappointed. He went to a place called Fatty Crab, hoping for the best, “But the Italian chef seemed to be thinking more along the lines of puttanesca.” [Epicurious]

The future site of Brushstrokes has a cracked foundation. Just what did David Bouley do to anger the Fates this way? [Downtown Express]

A “picnic club,” which will promote picnics, will, take note, “fundamentally change weekend activity in NYC.” [Down by the Hipster]

More: Mediavore »applebee's, brush stroke, david bouley, fatty crab, ihop, nello balan, zak pelaccio

NewsFeed

4/ 3/08

11:50 AM

‘Forbes’ Eyes Tomorrow’s Celebrity Chefs

april bloomfield, zak pelaccio jehangir mehta

From left: Bloomfield, Pelaccio, Mehta.Photo: Patrick McMullan

Ah, to be a rising star in the chef world. The James Beard Rising-Star Chef award is right around the corner, tonight Food & Wine will announce its Best New Chef awards, and this very morning Forbes has a slideshow of the celebrity chefs of tomorrow. Forbes picks ten chefs to watch, no fewer than four of whom are here in New York. Fatty Crab's Zak Pelaccio, Jehangir Mehta of Graffiti, Cesar Ramirez of Bar Blanc, and April Bloomfield of the Spotted Pig all got the nod. The judging panel is a strong one, including chef Christian Delouvrier, Will Blunt of Starchefs, and Susan Ungaro of the James Beard Foundation.

Mediavore

4/ 3/08

10:00 AM

Beard Awards Get ‘Sex’y; Pizza.com Selling for $2.6 Mil

• Sex and the City’s Kim Cattrall will host this year’s James Beard Awards ceremony, with the hope that she can “elevate the nation’s consciousness of America’s culinary culture.” [Eater]

• You’ve got just under five hours to cough up $2.6 million to secure the potentially lucrative pizza.com. [Slice]

• The latest development in the Patsy’s v. Patsy’s trial: Jackie Gleason’s wife and George Clooney’s father appeared in court via video to profess their allegiance to Patsy’s Italian Restaurant in midtown. [NYP]

Neighborhood Watch

3/13/08

3:00 PM

Pelaccio Focusing on Fatty ‘Cue; Bruni Gets the Fiamma Memo

Astoria: Leng Thai’s brown rice is delicious; they mix in red grains. [Joey in Astoria]
Clinton Hill: A new bakery is supposed to open around June on Fulton near the Met. Baker: "When I was young, we’d go to the bakery every Sunday after church for a fresh loaf of French bread, soft and still warm from the oven. I’d love to re-create that here.” Blogger: "OMGYAY!" [Clinton Hill Blog]
Murray Hill/Kips Bay: A former Sapa chef will head the kitchen at a new Pan-Asian restaurant called Prana, set to open in June in the old Scopa space. [Zagat]
Soho: Fabio Trabocchi has written a personal note to Bruni and has worked with B.R. Guest to lower prices across the board at Fiamma (including dropping the price of the seven-course menu from $138 to $125). Sorry to those who ate at Fiamma last week. [Diner’s Journal/NYT]
Williamsburg: Zak Pelaccio’s project with Robbie Richter might be called Fatty ‘Cue. [Bottomless Dish/Citysearch]
Related: Breaking: Zak Pelaccio and Robbie Richter to Collaborate on Asian Barbecue in Williamsburg
West Village: If you want to celebrate the Irish all next week, August will be "toasting the Irish" through March 21 by serving Guinness Extra Stout and specials like house-made corned beef and cabbage. [Strong Buzz]

More: Neighborhood Watch »astoria, august, bouley, brushstrokes, clinton hill, fabio trabocchi, fatty cue, fiamma, leng thai, murray hill, prana, robbie richter, sapa, scopa, soho, st. patrick's day, tribeca, williamsburg, zak pelaccio

NewsFeed

2/29/08

5:00 PM

Breaking: Zak Pelaccio and Robbie Richter to Collaborate on Asian Barbecue in Williamsburg

Robbie Richter, left, and Zak Pelaccio could reinvent barbecue.Photo: Josh Ozersky, Patrick McMullan

Former Hill Country pitmaster Robbie Richter has been lying low since his split with the restaurant, but that doesn’t mean the most decorated competition cooker in New York has been idle. Instead, he's been collaborating with Zak Pelaccio on a Southeast Asian barbecue restaurant in Williamsburg. Look for it in the fall on South 6th Street between Berry and Bedford.

More: NewsFeed »barbecue, robbie richter, williamsburg, zak pelaccio

Back of the House

2/29/08

11:12 AM

Pelaccio, Goldfarb to Open the Windsor

Pelaccio loves his Crock-Pot.Photo: Patrick McMullan

Despite efforts to keep their new project a secret, Zak Pelaccio and cake whiz Will Goldfarb have been outed! A blog called the Life Vicarious sussed out the existence of the Windsor by examining a James Beard–event listing. The Windsor, says the listing, will be a “cozy yet elegant collaboration they hope will become a hangout for chefs and food lovers alike.” Life Vicarious surmises the new restaurant will be next door to BarFry, at 51 Carmine Street. BarFry man Josh DeChellis is also involved, as well as Goldfarb cohort Robert Truitt. “It will have European, elegant, elevated snacks — jamón ibérico, oysters, a big Champagne list, and we'll have something going in a Crock-Pot every night,” Pelaccio tells us. “It will be homey and casual, and, we hope, open from four to four. I'll be creating panini and a lot of other things.”

“The mark of a cad” [The Life Vicarious, via Eater]

More: Back of the House »barfry, josh dechellis, the windsor, will goldfarb, zak pelaccio

Foodievents

2/23/08

11:11 AM

Unlimited BBQ and Champagne Brings Out the Carnal Chef at SOBE

Anthony Bourdain blesses Chris Lilly's pulled pork.Photo: Josh Ozersky

Bubble Q, SOBE’s Champagne-barbecue tasting party, may have been visible from the air last night. We made our way through the smoke-filled tent dodging mirror bars and fifteen-foot-high speaker stacks. We were happily waylaid by the endless chef’s tables and Champagne bars. Among the highlights:

More: Foodievents »anthony bourdain, ben schott, bobby flay, del posto, south beach wine and food festival, zak pelaccio

NewsFeed

1/ 4/08

5:00 PM

Is Chop Suey the Worst Name Ever for a Korean Restaurant?

Pelaccio: not his fault.Photo courtesy 5 Ninth

Zak Pelaccio has been getting an earful from some Asian-Americans over Chop Suey, the name of his latest project as Consulting Chef of the Future. At least among the ones who commented on Grub Street, the prevailing feeling seemed to be that, political aspects aside, the name was just dumb: “Chop Suey is such a HORRIBLE NAME! Not only is it NOT Korean generally, the name “chop suey” or ‘za sui,’ when used in Chinese, has the meaning of cooked animal offal or entrails.” “Zak needs help picking names of his restaurants … Chicken Bone? FATTY Crab, Chop Suey?” “My GOD. chop suey is the stupidest name for any kind of restaurant Pelaccio has come up with to date.”

More: NewsFeed »chop suey, korean, times square, zak pelaccio

NewsFeed

12/18/07

1:24 PM

Zak Pelaccio’s Chop Suey to Open Next Month

Pelaccio: going Korean, via Times SquarePhoto: Patrick McMullan

Zak Pelaccio has somehow found time to plan a new restaurant, in between taking over Borough Food and Drink from Jeffrey Chodorow, opening a new Fatty Crab uptown, and perfecting a haute Malaysian restaurant in London. Look for a big new Korean-themed restaurant in the Renaissance called Chop Suey to open (says Pelaccio with optimism) in late January. Last summer, the bearded wonder took a trip to Korea, where he fell in love with the marinated beef belly and other meaty delights he plans to implement in his new menu as consulting chef. At this pace, we predict Ditmas Park and Inwood will be only Pelaccio-free neighborhoods in New York. But if they're lucky, they'll get restaurants too.

More: NewsFeed »chop suey, korean, the renaissance, times square, zak pelaccio

NewsFeed

11/20/07

2:00 PM

Jeffrey Chodorow Begins Investing in the Little Guy

Just a mom-and-pop operation…Photo: Getty Images

News that Borough Food and Drink was being taken over by Zak Pelaccio had some Chodorow watchers scratching their heads. How could China Grill Management be involved in a restaurant and not control it? General Chod tells us that, far from being a departure from his operating system, CGM’s boutique operation is just his latest innovation. “There’s 20th Century Fox for big projects, and then also Fox Searchlight Pictures. That’s what this would be like,” he says, crediting Pelaccio with the analogy. (How long did he mull that one?)

NewsFeed

10/31/07

4:30 PM

Borough Food and Drink Kills the Retail Counter

The retail counter at BFD, may it rest in peace.Photo: Ben Stechschulte

The relaunching of Borough Food and Drink under Zak Pelaccio has already begun in earnest, but in an unexpected way: The restaurant has given its retail counter, one of the main pillars of its identity, the heave-ho. Why? More drinking space was needed! “The bar was getting too crowded,” BFD representative Meryl Scheinman tells us. “We loved the retail area, but it created a bottleneck. This makes it more welcoming, less crowded, and warms the room up a little.”

Other big changes — you know, the ones to the menu — are still in the works, but intel is under wraps as of right now. In the meantime, if you didn’t get your Bosnian butter or Brighton Beach Russian bacon at the now-defunct counter, our condolences. Commiserate over a drink at the spacious bar, perhaps?

More: NewsFeed »borough food and drink, flatiron, zak pelaccio

NewsFeed

8/27/07

9:00 AM

Hill Country Pits Graffiti Grows Worse Each Day

Bobby Flay leaves a typically combative message.Photo: Melissa Hom

Hill Country was born old. The day it opened, its walls and air vents had been painstakingly smoked-stained, and its floors distressed to look as if 10,000 gluttons had waddled across it over the years. But the pits were brand-new. Not so anymore: After one summer of operation, they’re now signed with the regards of dozens of chefs, politicians, celebrities, and members of the barbecue underground.

More: NewsFeed »barbecue, bobby flay, chelsea, david chang, hill country, mario batali, robbie richter, zak pelaccio

NewsFeed

8/14/07

1:05 PM

Fatty Crab Chef's Mom Makes Fatty Chocolate

The summer fruit collection from Roni-Sue’s chocolates.Photo: Everett Bogue

Fatty Crab chef Corwin Kave is living our childhood fantasy: His mom owns a candy store. Roni-Sue Kave first introduced diners to her buttercrunch at Borough Food & Drink through the good offices of Zak Pelaccio, the restaurant’s consulting chef. It was first sold at the retail counter, but now demand has put it on the menu. Kave’s store at the Essex Street Market will stock her even better fruit-flavored chocolate truffles. We had a little tasting here at the Grub Street offices, and each one was better than the last. There is none of the disgusting, cloying sweetness or gag-inducing cream innards you find in most fruit-filled chocolates. These taste like actual fruit (strawberry-rhubarb, mango) with a dark-chocolate oomph. Does Corwin have a sister? With food this good running in the family, we’ll marry her sight unseen.

More: NewsFeed »borough food and drink, candy, corwin kave, desserts, essex street market, fatty crab, lower east side, roni-sue kave, zak pelaccio

NewsFeed

8/ 3/07

11:00 AM

Fatty Crab Brings Back Pelaccio’s Fatty Favorites

Three from the vault: oyster with pork, pork-belly fries, and noodles with pork and fish sauce.Photo: Melissa Hom

Fatty Crab has been a huge critical success for Zak Pelaccio, and you can hardly squeeze into the place, but for some of his fans (like us), nothing on that turbo-charged Malaysian menu lives up to the stuff he did at 5 Ninth and Chickenbone Café. So we are psyched that Pelaccio and his chief lieutenant, Corwin Kave, have resurrected some of the chef’s greatest hits for a special bar menu being featured on Thursdays, Fridays, and Saturdays. And each one comes with a drink pairing (it being a bar menu, after all).

More: NewsFeed »chickenbone cafe, corwin kave, fatty crab, five ninth, meatpacking district, zak pelaccio

Back of the House

7/ 2/07

5:33 PM

How Much Thomas Keller Is Really in ‘Ratatouille’’s Remy?

Ratatouille producer Brad Lewis sees the film’s presiding gastronomic spirit up close — making ratatouille, of course.Photo courtesy Disney

Pixar’s Ratatouille owned the nation’s box offices this past weekend, a tribute both to its makers and the country’s seemingly inexhaustible appetite for shows about cooks and cooking. Ratatouille’s pedigree on this score is as impeccable as Pixar money could make it: The studio hired Thomas Keller of the French Laundry and Per Se as a consultant. The title dish which the movie’s rat hero Remy and his human assistant Linguini make is actually one that was served in the French Laundry. And, according to somebody who should know, Remy as a chef was wholly Keller-esque.

More: Back of the House »per se, ratatouille, the french laundry, thomas keller, zak pelaccio

Openings

6/19/07

9:00 AM

Zak Pelaccio Goes on a Shopping Spree for Borough Food and Drink

The stuff on the shelves is for sale, tooPhoto: Melissa Hom

For city gastronomes (we won’t say chowhounds), there are three reasons to be excited about Borough Food and Drink, the Jeffrey Chodorow and Zak Pelaccio gastropub opening this week. First, there’s Z-Man’s return to the kind of freewheeling, Eurocentric fare that he used to do at Williamsburg’s Chickenbone Café, back before he became an Asian-food guru. (Pelaccio created the menu and trained the staff but will not be cooking at the restaurant.)

Mediavore

6/13/07

10:00 AM

New York is Now Fat City; Korean KFC Comes to New York

Fat is where it’s at in New York today, thanks to the efforts of what Adam Platt would call the “refined meathead” school of chefs like David Chang and Zak Pelaccio. [NYT]
Related: You Know You’re a Meathead When… [NYM]

Kyochon Chicken, the Korean chain behind the current wave of Korean fried-chicken restaurants, has opened in Flushing. Two more locations are planned for Bayside. [NYT]

Ilan Hall defeated Sam Talbot in their outdoor Top Chef rematch yesterday, Hall’s soft-shell crab salad triumphing over Talbot's grilled quail and potatoes. [NYDN]

Back of the House

6/ 7/07

8:30 AM

The Threat to Red Hook’s Street-Food Paradise Unites New York Foodies

Bienvenidos, indeed.

When we heard that the Latin American food vendors in Red Hook Park might lose their temporary-use permit at the end of the summer, the news hit us like a goat taco after a night of heavy drinking. And we weren’t alone. An animated Chowhound thread immediately formed (and was almost as quickly censored), and a protest site sprang into existence. Hidden within Red Hook, the vendors have created a community of cooking, a cultural exchange as much as a place to eat. (Click here to take a video tour with Paladar chef Aaron Sanchez.) We canvassed the city’s food elite for their take on the situation; here is what we heard.

More: Back of the House, Beef »andrew carmellini, dana bowen, ed levine, ed schoenfeld, jennifer leuzzi, latin food, paul lukas, red hook, red hook ballfields, tom colicchio, zak pelaccio

Mediavore

6/ 5/07

10:01 AM

Zak Pelaccio Leaves 5 Ninth; Survival of the Fittest in the Hamptons

Zak Pelaccio leaves 5 Ninth to pursue projects with Jeffrey Chodorow; his replacement, Dan Perilla, a.k.a. Chino, is a Pelaccio protégé who will oversee the restaurant’s move away from Asian flavors. [Mouthing Off/Food & Wine]

The competition is brutal for Hamptons restaurants, and only the strong survive more than a season or two. [Newsday]

The current lobster-roll craze started at the Pearl Oyster Bar, and its shameless imitators really ought to admit who influenced them. [Serious Eats]

Mediavore

5/25/07

10:13 AM

Chodorow and Tom Valenti Team Up; Rum Renaissance

Jeffrey Chodorow is opening a restaurant with Tom Valenti right next to his new restaurant with Zak Pelaccio; also, a new Rickshaw will open in the Village. [Eater]
Related: Chodorow and Pelaccio Planning a ‘Malaysian Coffeehouse’ [Grub Street]

We’re in the middle of a rum renaissance, with “heavy, thick and funky” British varieties and “smooth and sugary” Spanish-Caribbean ones. [NYDN]

Jay-Z’s 40/40 Club defends itself against charges of unfair labor practices: “Everyone makes the minimum wage at the club.” [NYDN]

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.”

More: NewsFeed »jeffrey chodorow, kopi tiam, malaysian, openings, upper west side, zak pelaccio

Neighborhood Watch

5/18/07

3:11 PM

Fatty Crab, Upper West Side Edition?

Carroll Gardens: Faan has average food but festive décor, and it’s the only decent delivery in the neighborhood. [Brooklyn Record] But a new French bistro is coming to town. [Lost City]
Fort Greene: The Greene Grape showcases its rosé selection with a series of tastings tonight through Sunday. [Clinton Hill Blog]
Midtown East: A photomontage of Bon Chon’s Korean fried chicken. [Gothamist]
Union Square : Mario Batali will team with Crocs, the maker of his trademark rubber clogs, and come up with an even more durable line to debut later this summer. Until then, the regular versions are available at Paragon Sports. [The Food Section]
Upper West Side: Could the Chodorow-Pelaccio agreement culminate in a Fatty Crab

Edited by Josh Ozersky with Daniel Maurer

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