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Reader Pleads for a Cosmo-Free Birthday
"Minus all the hoopla that usually surrounds the trashy, puke in the mouth into the entree 21st."
Posted 06/26/08 in Grub Street : The In-box
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Can I Take My Parents to the Red Hook Vendors This Weekend?
Maybe not this weekend — or next weekend.
Posted 06/13/08 in Grub Street : The In-box
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Ess-a-Bagel Customer Demands: ‘Stop the Scooping’
A friend of Grub Street has alerted us to a trend among her fellow females that is as disturbing to bagel lovers as the whole "Jack and Diet" thing is to anyone who takes drinking seriously.
Posted 06/06/08 in Grub Street : The In-box
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Satisfied Customer: It Was Bun While It Lasted
Our post about Bun running out of free food sparked a couple of angry comments but also some full-bellied defenders.
Posted 06/02/08 in Grub Street : The In-box
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Why Has Amy's Bread Been Invaded By the French?
A Hell’s Kitchen reader wrote in not once but twice to ask us why her Amy’s Bread location has been “compromised” by rabid tourists.
Posted 05/21/08 in Grub Street : The In-box
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Hey! What Do You Have Against the Bronx?
A Bronx native gives our treatment of her home borough the proverbial Bronx cheer.
Posted 05/15/08 in Grub Street : The In-box
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Where Can I Bring My Wheelchair-Bound Buddy for a Great Meal?
"We don't care where we go, as long as it's wheelchair-accessible, fun, delicious, and south of 40th Street."
Posted 05/14/08 in Grub Street : The In-box
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‘The Sopranos Are Coming! The Sopranos Are Coming!’ to Elementi
As often as publicists tout celebrity stop ins after the fact, this has to be the first time we’ve been clued in ahead of time.
Posted 05/07/08 in Grub Street : The In-box
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Gael Greene's Ko Conspirator Goes on the Defensive
By now you might be almost as sick of hearing about Gael Greene's and Tom Dobrowski's Ko reservation debacle as you are of, say, trying to get a reservation at the place — but we thought we'd post Dobrowski's latest e-mail to us by way of a coda.
Posted 05/05/08 in Grub Street : The In-box
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Introducing the $12,000 Caviar, Kobe, Foie, Truffle, Moose-Snout Knish
Is it as luxe as the $1,000 sushi roll?
Posted 04/16/08 in Grub Street : The In-box
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I Want to Eat in a Place Where Valentine’s Day Doesn’t Exist
Dear Grub Street,
Where should I go for an anti–Valentines Day dinner? My girlfriend of four years just broke up with me, and I want to eat somewhere where I won't see any couples, or think of couples, or anything connected with couples. I want to eat out somewhere that is a million miles from Valentines Day. Signed, Cupid’s Sworn EnemyPosted 02/14/08 in Grub Street : The In-box
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The New York ‘Post’ Distorted My 2nd Avenue Deli Review!
Dear Grub Street,
In the midst of a moral quandary, I'm appealing to you. The Post's Sunday magazine, Page Six, asked me to have brunch at the 2nd Ave Deli and send them my opinions and rating of the restaurant. I had a really nice time and the food was very good, as was the service. So I gave the place four and a half stars. The piece was published last Sunday (it's called "Let's Do Brunch") and they changed my rating to two and a half stars, and also put in a lot of things that didn't really happen, including one pastrami sandwich that I didn't even order! I know a little piece like this isn't considered a real review, but I hate the thought that the Deli has to have a bad rating written by people who weren't even there. Annie Newman Annie's New York EatsPosted 01/22/08 in Grub Street : The In-box
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Rachael Ray Doesn't Like Dunkin' Donuts Coffee Any More Than We Do
A friend of Grub Street writes us:
So a friend of mine was on set last week as Rachael Ray filmed her latest Dunkin' Donuts commercial. According to her, Rachael stormed onto the set and snapped at everyone. Not news, I know, everyone knows she's actually a gigantic asshole. BUT! I am also told she took one sip of her Dunkin' Donuts coffee, yelled “What is this shit? Get me MY coffee,” and would not continue until she was given “her” coffee — i.e., Starbucks.
If this is true, it's the first thing we've read that makes us like Rachael Ray. Maybe her diva-ish behavior is what's causing the turmoil at her magazine, but we're with her on this one: Dunkin’ Donuts coffee is the worst.Posted 01/16/08 in Grub Street : The In-box
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I Worry That My Restaurant Will Steal My Recipes
Dear Grub Street,
I'm curious if you've heard goings-on about chefs selling their recipes to the restaurants where they work. I'm in the industry and coming across a situation where this could come up. Does this happen? Or are there chefs that walk away from recipes they've created and just leave them with the restaurants where they worked? Your inside knowledge is much appreciated.
A CreatorPosted 01/07/08 in Grub Street : The In-box
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The Case of the Accused Prostitutes at Maze
We make no judgments on Grub Street. We got this e-mail earlier today and read it with raised eyebrows and no great credulousness:My husband and I were at the New York restaurant, Maze @ the London Hotel tonight 12-18-07. We were so upset. He had four clients he was taking out. At one point one of the clients noticed that there were two prostitutes at the bar, trying to pick up men. When my husband's guest complained to the staff, they became hostile and asked us to leave. When we talked to the hotel staff, they informed us that, "This happens all the time, You need to talk to the management of Gordon Ramsey." We were very upset — how could they let that go on? It's almost like they were getting a cut of their action. We will never dine at a Gordon Ramsey Rest. We spend $800, and had to watch a common prostitute pick up her johns. It was very ugly, shame on Gordon Ramsey and Shame on the London.
Shame indeed! But we have no idea if it was even true. We can never tell prostitutes in hotel bars even when we’re talking to them, let alone from at a table faraway. So we asked the restaurant’s PR agency, who got back to us with this response.Posted 12/19/07 in Grub Street : The In-box
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Grub Street's Most Wanted: Check-Kiting Chef a Repeat Offender?
When we Googled the name of Ralph Landi, the “Christian chef” who was accused of stealing a laptop and writing checks to himself at a soon-to-open midtown restaurant, we saw he had bounced around country and became immediately suspicious, as we always are of chefs who seek work outside of our fine city (especially in Vegas!). Sure enough, a former employer writes in with a bizarre tale about Landi that is best read in the voice of John Walsh.
Posted 11/26/07 in Grub Street : The In-box
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Where to Get Your Real-Deal Chicken and Waffles On
Last week not-exactly-starving comedian Aziz Ansari waxed poetic about chicken and waffles, to the delight of a commenter who wrote:
Sweet. A famous person who actually eats! Also, we ARE talking waffles and dinges right? How long do you have to hunt for this thing? I mean I know they put the vicinity it is in on their website, but somehow I imagine hunting for it to be on part with a stoner-type cross between Bill and Ted's Excellent Adventure and the hunt for Excalibur.
Posted 11/19/07 in Grub Street : The In-box
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I Want a Personal Chef To Cook Tiny Portions of French Food For My Family
Dear Grub Street,
We are a family of four, seeking a top-notch private chef. We like nouvelle French, Italian, and American in that order. I would appreciate if you could direct us as to where to advertise. Thank you.
—CheflessPosted 11/05/07 in Grub Street : The In-box
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Two Bucks for Ice at Bowery Hotel!? Register Your Customer Complaints Here
Ever wonder why cocktails are so pricey in this town? Maybe part of that $17 tab covers health insurance in case the barkeep gets a wrist injury from squeezing fresh pomegranate juice? According to an e-mail from a reader who actually asked why he was being charged extra for drinks at the Bowery Hotel’s bar, that’s not it at all — it’s actually because of the precious ice that goes into the drink! Read on for her tale of woe, and if you have one that’s equally horrifying, do use our nifty new comments feature to let it all out.
Posted 10/31/07 in Grub Street : The In-box
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Does the Name Chef Really Work in the Kitchen Anymore?
Dear Grub Street, I'm in New York on business for a little while and will have the opportunity to try a handful of restaurants while I'm here. What are some of the top spots in the city where the chef whose name is on the door is still in the kitchen? I've eaten at both Lupa and Otto, but I imagine Mr. Batali's clogs haven't graced either kitchen in some time (though the food and service at both were excellent, especially Frank behind the bar at Otto). It's not that I need to see a celebrity chef in person … I just want to try good food from good chefs who are still plying their trade. For example, my understanding is that Wylie Dufresne actually still works at wd-50 every day, and, as you recently mentioned in one post, Eric Ripert is always in the kitchen at Le Bernardin. Anywhere else? Thanks, Meet the Chef
Posted 10/17/07 in Grub Street : The In-box
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